Yellow cupcakes from Miette: Recipes from San Francisco's Most Charming Pastry Shop by Meg Ray and Leslie Jonath

  • all-purpose flour
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  • potato starch
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  • EYB Comments

    Can also use other buttercream of your choice. Correction from the book’s website: “Throughout this book, there are inconsistencies in the weight of flour and sugar measurements. Please apply the following measurements: 1 cup of all-purpose flour is equal to 5 ounces. 1 cup of granulated sugar is equal to 7 ounces.”

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla buttercream; Lemon buttercream; Raspberry buttercream; Chocolate buttercream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can also use other buttercream of your choice. Correction from the book’s website: “Throughout this book, there are inconsistencies in the weight of flour and sugar measurements. Please apply the following measurements: 1 cup of all-purpose flour is equal to 5 ounces. 1 cup of granulated sugar is equal to 7 ounces.”

  • laraeichhorn on June 02, 2019

    These are the best cupcakes I’ve ever had and lots of people at the party agreed. I used corn starch instead of potato starch, but I don’t think it made a big difference. They didn’t really change colour and never really looked done, but I took them out when a toothpick came out clean and they were perfect.

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