Here is the Sweet Revenge Pure (vanilla) cupcake recipe from yesterday's cupcake episode of The Martha Stewart Show! Make sure to also check out our cupcake interview with Sweet Revenge owner Marlo Scott. See more Sweet Revenge photos in this Flickr set and this frosting shot Flickr set.
And I forgot to say that the latest word from Marlo Scott is:
Beginning Monday January 26th, you'll be able to find Sweet Revenge cupcakes in Bloomingdale's restaurants in their 59th street and Soho locations.
We'll let you know what they look and taste like next week! Well, we already know both those things, but in Bloomingdale's form.
Sweet Revenge's Pure Cupcakes
Makes 24 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs
3 cups self-rising cake flour
1 cup buttermilk
3 tablespoons Mexican vanilla
Sweet Revenge ''Pure'' Buttercream (see below)
Turbinado or demerara sugar, for sprinkling
Directions
Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until softened. With the mixer on medium, add eggs and sugar; beat until well combined. With mixer on low speed, add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.
Fill prepared muffin cups three-quarters full with batter. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.
When cupcakes are cool, frost the top of each cupcake with a thin layer of buttercream. Fill a disposable pastry bag fitted with a 3/4-inch St.-Honore decorating tip with remaining buttercream. Pipe three waves on top of each cupcake, each slightly smaller than the next. Sprinkle with turbinado sugar and serve.
Sweet Revenge's Pure Buttercream
Makes enough for 24 cupcakes
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups (from about two and a half 1-pound boxes) confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.
And I forgot to say that the latest word from Marlo Scott is:
Beginning Monday January 26th, you'll be able to find Sweet Revenge cupcakes in Bloomingdale's restaurants in their 59th street and Soho locations.
We'll let you know what they look and taste like next week! Well, we already know both those things, but in Bloomingdale's form.
Sweet Revenge's Pure Cupcakes
Makes 24 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs
3 cups self-rising cake flour
1 cup buttermilk
3 tablespoons Mexican vanilla
Sweet Revenge ''Pure'' Buttercream (see below)
Turbinado or demerara sugar, for sprinkling
Directions
Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until softened. With the mixer on medium, add eggs and sugar; beat until well combined. With mixer on low speed, add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.
Fill prepared muffin cups three-quarters full with batter. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.
When cupcakes are cool, frost the top of each cupcake with a thin layer of buttercream. Fill a disposable pastry bag fitted with a 3/4-inch St.-Honore decorating tip with remaining buttercream. Pipe three waves on top of each cupcake, each slightly smaller than the next. Sprinkle with turbinado sugar and serve.
Sweet Revenge's Pure Buttercream
Makes enough for 24 cupcakes
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
6 tablespoons vegetable shortening
10 cups (from about two and a half 1-pound boxes) confectioners' sugar
1/2 cup milk
2 tablespoons Mexican vanilla
Directions
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and shortening. Add sugar, and beat to combine. Add milk and vanilla, and beat until well combined.
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