Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat
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- ISBN13: 9780307460448
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Amazon.com Review
Book Description
There’s no better power on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently made the most tasty recipes, and their dedication to simple instructions, how-to photographs, and gorgeous 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 thoughts 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 really 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 as a replacement for. 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 keenly 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 not more than)
(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. Lower 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. Apportion batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins middle 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 end, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd. Slot in tip into top of each cupcake, and squeeze some curd not more than 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 building pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from additional 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 tiny 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 take in with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until frozen and firm, at least 2 hours (or up to 2 days).
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Martha Stewart’s Cupcakes: 175 Inspired Thoughts for Everyone’s Favorite TreatI ordered this cupcake recipe book for my daughter’s birthday. It did arrive in a timely manner to be agreed to her, but sorry to say, the book was soiled and the spine was hurt at the top. I did not have time to bother with a reorder. Maybe it was my fault, because I cannot remember if I ordered a new or a used book. If I ordered a used one, then the blame falls to me, but if I ordered a new one, then bring shame on on you.
Reader’s Rating: 3 / 5
The book has plenty of cake recipes and frosting recipes. I just have not had time to make any of them yet. Excellent thoughts for themes.
Reader’s Rating: 3 / 5
This is going to be quick and not so sweet. Every cupcake I have made from this book has turned out terrible. Many recipes are overly sweet. Others make overly dense cupcakes.I don’t know about others, but I prefer light and fluffy cupcakes. Just because Martha has marketed herself well and become a household name doesn’t mean she is the best out there. I would highly suggest looking else where for a fantastic cupcake.
Reader’s Rating: 1 / 5
There are some excellent thoughts, and I tried a few recipes, but I wasn’t tickled with the icings. For instance I tested the ice-cream cone cupcakes today to see if it would be excellent for my 6-year-ancient’s birthday party. We establish that the swiss meringue buttercream wasn’t something a kid would like (I didn’t like it either). I finished up throwing it all away. A whole pound of butter was way too much. Then I made a swiss meringue recipe and establish that kids like that better than the buttercream, but they were not tickled. More appropriate for adult tastes.
What was most dissapointing about this particular recipe is that it looked too “staged” in the book.. one would assume that it would be perfect for kids, but after building it, it just didn’t taste excellent.. but it looked pretty….
I will use the book for inspiration, and I will try a few more recipes. If I find any that I like I will post again. For now, I don’t have a lot of time to conduct experiment and will go back to my ancient standby recipes.
Reader’s Rating: 3 / 5
I am not usually a huge fan of Martha Stewart, but I am a huge fan of cupcakes. A few friends had bought this book and said it was worth it. It’s just OK. The pics are gorgeous. A friend of mine has made 3 recipes so far and thrown out all three. She said they were terrible. I am now worried to waste ingredients on building any of the cupcakes. My friend is a long time veteran baker too. She did say that the frosting recipes and techniques make the book worth it but not the recipes that she made. Also just because you make something in a muffin/cupcake tin with a wrapper doesn’t make it a cupcake. Blueberry and cornbread is a muffin NOT a cupcake. SO I reflect that she should have had a chapter dedicated to the recipes that were treats made in the pans but weren’t exactly cupcakes but more like muffins a muffin chapter. And not call them cupcakes. There is a difference between a cupcake and a muffin and it’s not just the frosting.
Reader’s Rating: 3 / 5