Gelato-Topped Mini Cupcakes Recipe

Name: Gelato-Topped Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups plus 2 tablespoons all-purpose flour; 1 1/4 cups sugar; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 teaspoon salt; 1 large whole egg plus 1 egg yolk; 1/2 cup plus 2 tablespoons warm water; 1/2 cup plus 2 tablespoons buttermilk; 1/4 cup plus 1 tablespoon vegetable oil; 1 teaspoon pure vanilla extract; Gelato in assorted flavors, for topping

Servings: persons

1 1/2 cups plus 2 tablespoons all-purpose flour
1 1/4 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 large whole egg plus 1 egg yolk
1/2 cup plus 2 tablespoons warm water
1/2 cup plus 2 tablespoons buttermilk
1/4 cup plus 1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
Gelato in assorted flavors, for topping

1
Preheat oven to 350F.
2
Arrange 48 paper nut cups on large rimmed baking sheets.
3
Into a mixing bowl, sift together flour, sugar, baking soda, baking powder, and salt.
4
Add whole egg and yolk, the warm water, buttermilk, oil, and vanilla.
5
With an electric mixer on low speed, beat until well combined and smooth.
6
Divide batter evenly among cups, filling each about two-thirds full.
7
Bake, rotating sheets halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 17 minutes.
8
Transfer sheets to wire racks to cool completely.
9
(If using muffin tins, let cupcakes cool 30 minutes before turning out onto rack to cool completely.)
10
Cupcakes can be stored up to 3 days at room temperature in airtight containers.
11
Wrap a rimmed baking sheet with plastic, pulling taut over top of sheet.
12
Scoop gelato using a 2-inch ice-cream scoop (or a 1 1/2-inch scoop for cupcakes baked in mini muffin tins), gently dropping scoops onto the plastic wrap as you work.
13
Freeze until set, about 30 minutes.
14
To finish, place a scoop of gelato on each cupcake, and serve immediately.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups plus 2 tablespoons all-purpose flour, 1 1/4 cups sugar, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Gelato-Topped Mini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Gelato-Topped Mini Cupcakes

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