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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat |  | Author: Martha Stewart Living Magazine
Publisher: Clarkson Potter
Category: Book
List Price: $24.99
Buy New: $13.94
as of 3/10/2010 03:52 CST details
You Save: $11.05 (44%)
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Seller: Overstock For a Cure
Rating:  73 reviews
Sales Rank: 1320
Media: Paperback
Edition: Original
Pages: 352
Number Of Items: 1
Shipping Weight (lbs): 2.1
Dimensions (in): 8.8 x 7.3 x 1
ISBN: 0307460444
Dewey Decimal Number: 641.8653
EAN: 9780307460448
ASIN: 0307460444
Publication Date: June 2, 2009
Availability: Usually ships in 1-2 business days
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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 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)
(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).
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| Customer Reviews:
Showing reviews 1-5 of 73
 disappointed with recipes March 4, 2010
Anne E. Sheets
I bought this book as i love the cupcake stores that are now opening. I have been disappointed with martha because I have now realized she does not test her recipes. I have made 8 of the cupcake recipes, and there is something "off" on every one, and all of these things are recipe flaws;
1- the tiramisu cupcakes call for coarse salt - the salt does not dissolve in the recipe and while eating the cupcake you will crunch into a large piece of salt
2- the rich chocolate frosting is very expensive to make, and the recipe advises you to refrigerate the frosting - this is not true; if you refrigerate the frosting, it becomes a large bowl of fudge; i had to melt the entire bowl of frosting in a double-boiler and then stir for about an hour to gain any consistency back
3- the chocolate chunk cupcakes taste good - but all the chocolate sinks to the botton of the cupcake; thus you have a chocolate bottom that sticks to the paper, and the top 3/4 of the cupcake is just a plain cupcake
4- the buttermilk cupcakes were very heavy - almost like a pound cake, the recipe made 36 cupcakes - the frosting to go with it makes enough for frost 24 cupcakes; i had to go out and buy more ingredients to make another batch of frosting
5- the peanut butter cupcakes turned out good, but the recipe says you can dip your fork into powdered sugar to make the fork marks in the frosting - it should be sugar, not powdered sugar
6- red velvet cupcakes turned out fine
7- cookies & cream cheesecakes turned out find
**all of the cupcakes taste good - however each recipe makes me anxious and there will always be one or two things that is not correct in the recipe; i've have to look up on the internet or call a cake store to fix the problems
**because of these things, won't use any Martha cookbooks in the future as she doesn't test the recipes.
 Good Ideas February 22, 2010
Michele Renner (Chicago, IL USA)
I tried making the Chocolate Salted-Caramel mini cupcakes (in standard size), and everything went perfectly. Until it can time to taste them. The batter was simple and came out great, the caramel came together easily (who knew I could make caramel), they all tasted great...seperately. The problem came when the caramel cooled to room temp, as would be the case if you were bringing them somewhere. Instead of having a nice soft, flowy caramel (like I was expecting) it was a lump. Not real hard like the wrapped candies, but it was just too, too much. Maybe it is my fault and it works way better in mini form. I would definitely try it again that way. The caramel was really good, even nice for maybe making candies for something else. I ended up using the batter to make the cupcakes, and using the caramel to drizzle on the top. Turned out much better.
I like that there are quite a few recipes that call for ingredients anyone would have on hand, like regular flour as opposed to self-rising or cake flour.(Although there are a few of them too.)
There are great tips, suggestions and ideas. There are a ton of pictures. I was intimidated by the whole "It's a Martha Stewart book", and thought I would never be able to pull it off, but many of the recipes seem pretty straightfoward and simple. My only other criticism is that there is not a simple vanilla cupcake recipe (maybe in the next one?), but that is my own peeve. There are enough ideas in here to try for anyone's tastes.
Cupcake lover February 15, 2010
Mom of three (WI)
I'll start by saying I have not made any of the recipes from this cookbook. That being said, I love the creative decorating ideas the book has to offer. The book has great pictures of many different ways to decorate cupcakes - for different holidays or themes.
 Martha Stewart's Cupcakes February 10, 2010
Mary Anne Perrin
This book is fantastic. If you like baking from scratch and having them turn out the way you expect, then this is the cookbook for you. Sections on filled cupcakes(like a boston cream cupcake, black forest cupcake, etc), diped and iced, special occasion cupcakes, decorating tips, ideas for how to present the little cakes, useful how-to pictures, and a back section with everything you need to know before you start your baking adventure! Not to mention the fact that cupcakes are the cat's pajamas.
EXCELLENT BOOK February 8, 2010
Silvia M. Garcia (usa)
Martha Stewart's CupCakes
Arrived in excellent condition, I am very pleased with my purchase.
thanks
Showing reviews 1-5 of 73
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