Martha Stewarts Ice Cream Cupcakes

Martha Stewarts miniature dessert cupcakes are dressed up with a scoop of gelato.

The ingredient of Martha Stewarts Ice Cream Cupcakes

• 1 litre flavoured ice cream or gelato see note
• 3 4 cup plain flour
• 2 3 cup caster sugar
• 1 4 teaspoon bicarbonate of soda
• 1 4 teaspoon baking powder
• 1 4 teaspoon salt
• 1 large egg
• 1 3 cup warm water
• 1 3 cup buttermilk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

The Instruction of martha stewarts ice cream cupcakes

• make buttermilk vanilla cupcakes preheat oven to 180u00b0c 160u00b0c fan forced line a 24 hole 1 1 2 tablespoon capacity mini muffin pan with paper cases
• 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
• 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
• 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

Nutritions of Martha Stewarts Ice Cream Cupcakes

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