Name: Martha Stewart's ice-cream cupcakes
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 1
Ingredients: 1 litre flavoured ice-cream or gelato (see note); 187.50 ml plain flour; 141.90 gm caster sugar; 0.63 gm bicarbonate of soda; 1.00 gm baking powder; 0.60 gm salt; 1 large egg; 82.50 gm warm water; 85.80 gm buttermilk; 36.80 gm vegetable oil; 4.40 gm vanilla extract

Martha Stewart's ice-cream cupcakes

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Prep Time:
30 minutes

Cook Time:
17 minutes

Total Time:
47 minutes

Martha Stewart's cute mini cupcakes topped with delicious gelato.

Ingredients:

1 litre flavoured ice-cream or gelato (see note)
187.50 ml plain flour
141.90 gm caster sugar
0.63 gm bicarbonate of soda
1.00 gm baking powder
0.60 gm salt
82.50 gm warm water
85.80 gm buttermilk
36.80 gm vegetable oil
4.40 gm vanilla extract

Instructions:

Preheat your oven to 180°C (160°C fan-forced) and line a 24-hole mini muffin pan with paper cases.
In the bowl of an electric mixer, sift flour, sugar, bicarbonate of soda, baking powder, and salt. Add egg, water, buttermilk, oil, and vanilla. Beat on low speed for 3 minutes until smooth and well combined.
Spoon batter into paper cases, filling them 2/3 full. Bake for 17 minutes or until cakes are golden and a skewer inserted in the center comes out clean. Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Allow the ice-cream or gelato to thaw slightly. Using a 3.5cm to 4cm ice-cream scoop, place one scoop on top of each cupcake. Serve promptly.

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