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Book Description
There’s no better authority on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently created the most delicious recipes, and their dedication to simple instructions, how-to photographs, and beautiful styling is unparalleled. And there’s no more in-demand dessert right now than cupcakes.
Martha Stewart’s Cupcakes< features 175 ideas and includes recipes for the cakes, frostings, and fillings, along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil’s food cupcakes to sweet surprises like peanut butter and jelly cupcakes, and from elegant delicacies like tiny cherry-almond tea cakes to festive showstoppers topped with piped buttercream blossoms or candy clowns, each cupcake is accompanied by a gorgeous color photograph. They will inspire home bakers of all skill levels, who will find a cupcake for every occasion—birthdays, holidays, and special days such as weddings and showers—as well as for everyday fun.
Martha Stewart’s Cupcakes also includes templates and clip art for decorative flourishes, an equipment glossary, and step-by-step instructions for basic and advanced decorating techniques, plus ideas for presenting and packaging the cupcakes in Martha’s trademark style.
From Martha Stewart's Cupcakes: Martha’s Meyer Lemon Cupcakes
The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at specialty stores in winter and early spring. If you can’t find Meyer lemons, use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration.
Cupcake Ingredients
- 3 1/2 cups all-purpose flour, sifted
- 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
- 3 cups granulated sugar
- 8 ounces cream cheese, room temperature
- 7 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar, for dusting
- Lemon Curd (made with Meyer lemons; ingredients and directions below)
Directions
1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Beat in cream cheese. Reduce speed to low. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in lemon juice and vanilla. Add flour mixture in three batches, beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top. Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.
Lemon Curd
A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange.
Lemon Curd Ingredients
- 2 whole eggs plus 8 egg yolks
- 1 cup sugar
- 2/3 cup fresh lemon juice (about 6 lemons)
- 2 tablespoons unsalted butter, cut into small pieces, room temperature
Directions
1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl, and cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).
Technical Details
- ISBN13: 9780307460448- Condition: New
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By Laura A. (Chicago, Il United States)
The photography is about the best part of the book. If you're looking for ultra-fancy recipes with somewhat complicated decoration, then this is the cupcake book for you. I found maybe a handful of recipes I'd like to try. Most of the recipes yield odd quantities. Last I checked, most muffin tins are in multiples of 6. Most of the decorations are WAY too elaborate. The majority of recipes suggest applying the topping immediately before serving, which won't be practical for most people. Regret this addition to my cookbook library.
By Samantha212 (Cherry Valley IL)
Anyone who gave this book 5 stars probably hasn't actually made any of the recipes. The cupcakes look pretty in the book, but are not up to the caliber that I would have expected. Frankly, a mix from a box makes a better quality cupcake than these recipes. The dark chocolate frosting recipe does not work as written-huge disappointment.
If you want pretty cupcakes but don't care about the consistency, this might be a good book for you-it's very heavily focused on decor. If you want good quality cupcakes that are light and fluffy, this is not the book for you.
By N. MCDANIEL (AC, NJ United States)
Haven't tried any recipes yet, but I love the simplicity of the book. This book contains great pictures, great ideas and classic and interesting recipes. However, before buying this book, look at her WEBSITE because a lot of the recipes within this book are ONLINE!!! Could of returned the book after purchase, but it's still a great book to have.
By Beth Gray (NEWTON, KS, US)
There is a wide variety of ideas in this book. I have not tried the recipes yet, but I am looking forward to using this book. Some are very unusual and creative.
By Claudia
i did not expected to get so much recipes as it has... it is full of creative ideas and a huge variety of recipes so you never get bored... i loved it!!
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