Cupcake Recipes - BooksWhat's New, Cupcake?: Ingeniously Simple Designs for Every Occasion!
Create a race-car cupcake, a robot cupcake, or ravishing jewelry cupcakes for a birthday party. Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. Captivate Mom with a bouquet of long-stemmed rose cupcakes and build sand castle cupcakes with the kids. All you need are candies from the corner store and cake mix and canned frosting.
Dozens of "EZ" projects that use just a few ingredients--perfect for kids and parties.
• More pictures, brighter colors, bolder designs.
• More faux-food creations--so real you won't believe they're cupcakes!
• More comical critters and the cutest pets ever!
• More irresistible party centerpieces to celebrate hobbies, from golf to knitting.
• More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas.
You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice!
Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make
Witty, one-of-a-kind imaginative cupcake designs using candies from the local convenience store. America's favorite food photography team, responsible for the covers of America's top magazines, shows how to create funny, scary, and sophisticated masterpieces, using a zipper lock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can
• raise a big-top circus cupcake tier for a kid's birthday
• plant candy vegetables on Oreo earth cupcakes for a garden party
• trot out a line of confectionery "pupcakes" for a dog fancier
• serve sausage and pepperoni pizza cupcakes for April Fool's Day
• bewitch trick-or-treaters with chilly ghost chocolate cupcakes
• create holidays on icing with turkey cupcake place cards, a white cupcake Christmas wreath, and Easter egg cupcakes
No baking skills or fancy pastry equipment is required. Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.
Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat
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).
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 to achieve; wait until you see the photo!). Cupcake decorating is also a really great way of spending some fun times with kids; the section for Halloween is a blast and the steps to making those cupcakes are all laid out step-by-step so even the wee ones will have fun! For the more grown up occasions, there are pretty floral cupcakes that will make your guests really "oooh and aaahhh" over your creations. The holidays are aptly given attention with decorating-appropriate themed cupcakes with cookies and sprinkles, and piping. Regardless of the occasion, there are bountiful idea's for you to use or adjust, that will match the theme of your party.
From the Domestic Diva herself comes her compilation of 175 ideas, recipes, and presentation for this all-American treat. The book offers cupcakes that range from plain and simple to decadent and elegant; it's up to you how creative you're feeling that day!
Size-wise, it's a smaller book than most but it's very heavy both in weight and photographs; the close-up, detailed photographs, which are a hallmark of Martha's, are perfect.
This is a wonderful way to make single-serving, unique, and tasty desserts that you can serve without fussing with plates, knives, forks, etc.
As per usual Martha standards, there are excellent recipes, detailed directions, and absolutely pristine photography; that's always a given with her and you have to appreciate that as it is necessary when creating some of these confections. There are 8 sections of cupcakes with assorted recipes and ideas per each area.
INTRODUCTION
SWIRLED and SPRINKLED: chocolate chip cupcakes, carrot cupcakes, yellow buttermilk cupcakes, coconut cupcakes (light and fluffy!), red velvet cupcakes, rhubarb cupcakes with whipped cream, Devil's food cupcakes, chocolate malted cupcakes, tiramisu cupcakes (forget counting calories!), banana-pecan cupcakes, blueberries and cream cupcakes, zucchini-spice cupcakes, mocha cupcakes, tres leches cupcakes, date-nut mini cupcakes, ginger and molasses cupcakes, applesauce-spice cupcakes, peanut butter and jelly cupcakes.
DIPPED and GLAZED: brown sugar cupcakes, streusel cupcakes, triple citrus cupcakes, coconut-pecan cupcakes with chocolate ganache, iced pistachio cupcakes, pumpkin-brown butter cupcakes, apricot-glazed black and white cheesecakes, Mrs. Kostyra's spice cupcakes, sticky toffee cupcakes, stout cupcakes, chai-tea mini cupcakes , chocolate-spice cupcakes, coconut rum-raisin cupcakes, and lavender-iced cupcakes.
SIMPLE and SWEET: marble cupcakes, tiny cherry and almond tea cakes, cookie cupcakes (chocolate chunk, peanut butter, and oatmeal raisin), raspberry marble cheesecakes, blondie cupcakes, blackberry-cornmeal cupcakes, cookie and cream cheesecakes, pistachio-raspberry tea cakes, flourless chocolate cupcakes (attention all celiacs and gluten-sensitive folks), and allergen-free chocolate cupcakes.
FILLED and LAYERED: Boston cream pie cupcakes (mercy!), strawberry jam teacakes, peanut butter filled chocolate cupcakes, Martha's Meyer Lemon cupcakes, mint-filled brownie cupcakes, lemon yogurt cupcakes with raspberry jam, german chocolate cupcakes, meringue cupcakes with berry compote, amaretto-pineapple cupcakes, jumbo cream filled chocolate cupcakes, and Black Forest cupcakes.
PIPED and TOPPED: snickerdoodle cupcakes, roasted banana cupcakes, lemon meringue cupcakes, orange-vanilla bean cupcakes, strawberry cupcakes, chocolate salted-caramel mini cupcakes, s'mores cupcakes, one-bowl chocolate cupcakes with gumdrops, white cupcakes with pastel buttercream peaks, and mint chocolate cupcakes.
BIRTHDAYS: dotted letter cupcakes, gelato topped mini cupcakes, By-The-Sea Cupcakes (sand dollar, starfish, fish, shark and sand dune), ladybug cupcakes, buttercream blossom cupcakes, flower power cupcakes, cookies monogram cupcakes, mini-menagerie cupcakes (pig, mouse, monkey lion), dinosaur cupcakes, game day cupcakes (home run, match point, slam dunk), pretzel topped cupcakes, beetle and butterfly cupcakes, coconut chick cupcakes, clown cupcakes, ice cream cone cupcakes, flock of sheep cupcakes, maple-sweetened carrot cupcakes, cupcake caterpillar.
HOLIDAYS: New Years clock cupcakes, Valentines cupcakes, St. Patricks Day cupcakes, springerle Easter Buny cupcakes, Easter-egg cupcakes, chocolate walnut cupcakes for Passover, Mother's Day Hummingbird cupcakes, Father's Day tee-time cupcakes, 4th of July cupcakes, creepcakes, wicked witch cupcakes, candy ghoul cupcakes toppers, pumpkin patch cupcakes, marshmallow turkey cupcakes, maple cupcakes, candied sweet potato cupcakes, sparkly Star of David cupcakes, gingerbread cupcakes with cookie cutouts, fruitcakes with meringue mushrooms, candy Christmas cupcake toppers, wreath cupcakes.
CELEBRATIONS: monogram heart cupakes, nesting baby bluebird cupcakes (perfect for a baby shower), piped shells and pearls cupcakes, meringue bouquet cupcakes, chrysanthemum cupcakes, graduation day cupcakes, fresh flower topped pound cakes, sunflower cupcakes, honey bee cupcakes, almond hazelnut cupcakes with faux-bois toppers (very cool way with chocolate), strawberry basket cupcakes, piped buttercream rose cupcakes, candied hazelnut cupcakes, spun-sugar crowned cupcakes (this would be a spectacular presentation at any party, even a fancy one!).
THE BASICS: If there was a chapter that should be a required reading, then this wouold be it. This covers the entire spectrum within this book, of what you need to start cupcake decorating. It will also set a good foundation in which you could build upon with other cupcake decorating books and skills. You get a description of what dry and wet ingredients are needed, the tools for baking, the tools and candy embellishments used for these projects, how to use a piping bag, working with fondant and marzipan (these are such great mediums), pastry tips (what they are and photos of what they pipe), then all the frostings, fillings, creams, and glazes to help put your plan in action.
DISPLAYING AND GIVING: Once you've made your creations, how would you like to display them? Well, this is the section that makes it all worth is because we are visual people and to draw the eye to the work, you need imaginative and creative ways of presenting the cupcakes. This chapter accomplished that task, with what you probably already have in your home. Many of these ideas are so simple yet so strong that you realize how much impact is in their simplicity (for example, placing mini-photos glued to a toothpick in a cupcake to celebrate an anniversary or birthday, or making "handles" that turn a cupcake into a mini-basket for an Easter celebration. What about placing a simple paper scallop around a cake platter to make a dainty and delicate presentation?
TEMPLATES AND CLIP ART: The artwork used in each project for you to use by photocopying.
SOURCES: A multitude of sources for the items used throughout the book.
PHOTO CREDITS: All the wonderful and talented folks who helped bring you the visual impact of these great baking projects.
INDEX
You will not be dissapointed in this latest gift from Martha and company. The only hard part will be deciding which to make! Peace!
ADDENDUM: I just wanted to add a little variation I tried on the "Coconut Pecan Frosting" because I was running out of time and needed to move things along. I omitted the evaporated milk and brown sugar and substituted 1 can of sweetened condensed milk instead. Then I brought the mixture to a moderate boil for about 10 minutes, stirring constantly (!), until the mixture thickened to the consistency written. Ah............be still, my sweet tooth!
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