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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: $12.99
as of 11/22/2009 13:45 MST details
You Save: $12.00 (48%)
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Seller: ecookbooks
Rating:  58 reviews
Sales Rank: 444
Media: Paperback
Edition: First Edition
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 58
 A Great Book for Cupcake Lovers!!! November 20, 2009
"Leo" (Maryland)
I enjoyed this book so much that I checked it out twice. The book is consists of cupcakes from the very easy, simple to make to the more complicated. The book offers something for everyone in it. My favorite cupcake recipes were: blondie, blackberry cornmeal, streusel, carrot, banana pecan, cookies and cream cheesecake, and german chocolate.
Something To Make Everyone Happy! November 16, 2009
M. E. Johansen (Washington State, USA)
Who doesn't love cupcakes? I am about as far away from being a 'Martha' as far can get. Granted, I would love to be more organized and, if I had more space, I probably would be. One thing that Martha always does, however, is put out a wonderful cookbook! I love this cupcake cookbook. There is something for everyone within it's pages from simple to super cute and fussy. I was happy to find this at our wonderful local library and can highly recommend this great cupcake compendium!
yummy cupcakes November 14, 2009
Lisa M. Heindel
There is a lot of information in this book. The recipes can also be converted to cakes. The frostings and decorating ideas are easy and look great.
 It's OK if you like dry, heavy cupcakes! November 2, 2009
M. Restivo (New York)
I recently bought "Martha Stewart's Cupcakes" in time to make homemade cupcakes for a Halloween party. Was I ever disappointed. I was drawn in by the beautiful photos and creative ideas. I made the Yellow Buttermilk Cupcakes recipe and it was terrible! (I am a trained cook & baker). It was soooo dry and heavy that I wish I didn't spend all the time and money in making it. No one, and I mean, no one, touched it. I ended up throwing all 36 cupcakes into the garbage. I can't believe that anyone ever tested this recipe. It was just awful! What happened to Martha's "high standards"?
cupcakes turn out great! look great too! October 29, 2009
A. Ko (Houston, Tx)
1 out of 1 found this review helpful
the GOOD:
1. every cupcake i have made from this book turns out yummy. granted i can only remember making 2 different types: the strawberry cupcakes and the peanut butter chocolate cupcakes. i have not tried any of the frostings yet, but i'm happy to see that martha states to have the butter come to room temperature (she does not say this in her orange and blue cookbook set and i had an awful day in the kitchen making a cake once).
2. the book looks nice. the front table of contents breaks up the cupcake by type (swirled and sprinkled, dipped and glazed, simple and sweet, etc). it resembles martha stewart's Cookies book.
3. there is a picture of each cupcake next to each recipe. i'm big on pictures.
4. overall, even though i have "BAD" comments, i love this book and think it is a great part of my cupcake collection!
the BAD:
1. now the book does resemble her cookie book. but, the cookie book shows a picture of each cookie in the table of contents (fantastic, i know!). this one does not. i guess she ran out of room.
2. i don't use her oven temperatures or times. but that could be because i always just do my own thing. i switch things up and i make minis, or i make jumbos, and i just keep an eye out and take my cupcakes out when the toothpick is clean. plus, i want my cupcakes to rise but be flat so they are more professional so i change the oven temperatures to make things right for me.
3. i find her instructions a little wordy, but i guess one needs to be specific so the audience makes great cupcakes each time.
4. i would have liked for her to discuss piping cupcakes more. i'm really into making my swirls look perfect and ended up watching youtube to see what other people do.
the UGLY:
1. nothing!
Showing reviews 1-5 of 58
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