Martha Stewart's ice-cream cupcakes

Method

• 1
  Make Buttermilk vanilla cupcakes: Preheat oven to 180°C/160°C fan-forced. Line a 24-hole 1 1/2 tablespoon-capacity mini muffin pan with paper cases.
• 2
  Sift flour, sugar, bicarbonate of soda, baking powder and salt into bowl of an electric mixer. Add egg, water, buttermilk, oil and vanilla. Beat on low speed for 3 minutes or until mixture is smooth and combined.
• 3
  Divide batter between paper cases, filling until 2/3 full. Bake for 17 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 30 minutes. Transfer to a wire rack to cool completely.
• 4
  Soften ice-cream or gelato slightly. Using a 3.5cm to 4cm ice-cream scoop, press 1 scoop of ice-cream or gelato on top of each cupcake. Serve immediately.