If you ever run out of cupcake papers or just want to try something new, here’s a trick I learned last week while watching a Martha Stewart video. Instead of cupcake wrappers, you can stick 5 inch squares of parchment paper into the cupcake cups, press them down with the bottom of a drinking glass, and fill with batter to make parchment paper cups.
The technique comes courtesy of Marlo Scott at Sweet Revenge, a cupcake shop in New York famous for pairing interesting flavors of cupcakes with alcoholic beverages. On my visit a few years ago, I ordered the “Pure” vanilla flavor and didn’t pair it with anything. I remember the cupcake being a little heavier than some (though strangely, my homemade version wasn’t), definitely sweeter and very flavorful. I guess the secret is that they use 3 tablespoons of Blue Cattle Truck Vanilla for every batch.
Marlo Scott’s recipe for the Sweet Revenge “Pure” cupcake is on this Mexican vanilla site that sells Blue Cattle Truck. If you’ve ever tried this vanilla, I’d be curious to hear your opinion as I am very into vanilla testing these days.
And here’s the video of Martha and Marlo baking the cupcakes.
One important note about the recipe. Using regular cupcake cups does not work so well with these because they rise up quite a bit and need something to climb (the parchment corners that stick up out of the cups) due to their delicate structure. What did work in place of parchment squares were 5 inch squares I cut from a brown paper sack. They cupcakes looked pretty cool baked in the sack, but stuck to the sides.