Product Description
The perfect cupcake for every occasion.
Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In Martha Stewart’s Cupcakes, the editors of Martha Stewart Living share 175 ideas for simple to spectacular creations–with cakes, frostings, fillings, toppings, and embellishments that can be mixed and matched to produce just the right cupcake for any occasion. Alongside traditional favorites like yellow buttermilk cupcakes swirled with fluffy vanilla frosting and devil’s food cupcakes crowned with rich, dark chocolate buttercream, there are also sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive showstoppers topped with marizpan ladybugs or candy clowns.
The book features cupcakes for everyone, every season, and every event: Celebrations (monogram heart cupcakes perfect for an elegant wedding); Birthdays (starfish-on-the-beach cupcakes sure to be a hit at children’s parties); Holidays (gumdrop candy ghouls and goblins ideal for Halloween revelers); and Any Day (red velvet cupcakes with cream cheese frosting for a picnic, or caramel-filled mini chocolate cakes for grown-up gatherings).
In singular Martha Stewart style, the pages are both stunning in design–with a photograph of each finished treat–and brimming with helpful how-to information, from step-by-step photographs for decorating techniques to ideas for packaging and presenting your cupcakes. Whether for any day or special days, the treats in Martha Stewart’s Cupcakes will delight one and all.
From the Trade Paperback edition.
Amazon.com Review
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
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 CupcakesThe 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)
(Makes 42)
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
(Makes about 2 cups)
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).Are you looking for cheap Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat,
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- RA-60448
- 9780307460448
- Brand New Item / Unopened Product
- Random House
| 64 of 66 people found the following review helpful  *crazy for cupcakes*,  Amazon Verified Purchase This review is from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback) i *love* Martha Stewart's cupcake book! for years i've been searching her web site for cupcake ideas for baby showers and my kids' birthday parties. this book is chock full of wonderfully creative cupcakes for all seasons, holidays and special occasions! i've already made the shark and beach parasol cupcakes for my son's ocean-themed birthday party and the beautiful buttercream chrysanthemum cupcakes for a baby shower. you may think you need some special talent to pull her creations off, but all you need is a little practice and patience! there is no way you can leaf through this book without getting inspired...and drooling! After 287 pages of pics of and recipes for mouth-watering cupcakes, she includes informative pages on tools for baking, how to prepare a piping bag, working with fondant and marzipan, pastry tips and even how to display your treats. my husband agrees that this was a wonderful investment since he's seen how many of her baking ideas have come to fruition in our... Read more 105 of 116 people found the following review helpful From tiny to big, a delicious cupcake taste for everyone!,  Amazon Verified Purchase This review is from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback) Cupcakes. Cuppies. Mini-cakes. Cake-shrimpies. Some of the names that have been given to this delicious little confection that are perfect anytime and anywhere and which somehow make us think that they are the perfect diet dessert as well because after all, they're so small!This book contains many ideas and recipes collected over the years of the MSL magazine and programs along with some new and exciting offerings. Another wonderful treat within this book is that the reader is not limited just to the generic "cupcake" batter itself; there are some fabulous directions that take you to cupakes, mini-cupcakes, and cheesecakes, just to name a few, that let you think outside the typical cupcake box. And once you are comfortable with making the treats, then you are given some of the most elegant or fun or whimsical ways of decorating these confections: piping techniques, chocolate, fondant, spun sugar (this was a FABULOUS presentation idea that is not at all difficult... Read more 31 of 32 people found the following review helpful  Have tried one recipe and loved it, This review is from: Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (Paperback) I tried the banana cupcakes with caramel buttercream frosting and absolutely loved it. My friends and kids loved it too. One friend even told me that she loved the frosting so much that she was still thinking about it the next day! I have been searching for a buttercream frosting that is not too sweet, and I really like the swiss meringue buttercream. It came out perfect, not too sweet and even my seven year old loved it! |
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