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
Directions1. 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.
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
(Makes about 2 cups)
Directions1. 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).
I have not tried the recipes yet, but I am looking forward to using this book.
They have beautiful pictures so you know the best way to decorate the cupcakes, and the recipes are easy to follow.
Some of them are a little time consuming, but the effort is worth it when you taste your fantastic cupcakes!
Its Okay, but I really don't plan to take that much time decorating a cupcake; a wedding cake yes, a cupcake no.Published 1 month ago by Donna Lavdis
Great fun cookbook! Bought another one for my granddaughter who loves to make cupcakes!Published 1 month ago by dorothea wilson
I love martha Stewart. Her cakes and cookies are great. These cupcakes are simply delicious too. Recipes are easy to follow too!Published 2 months ago by Dancer In The Storm
Was very happy with this book and find it very helpful in many waysPublished 2 months ago by diane rosie
What more can i ask for? Each recipe has pictures, easy to follow instructions, variations, and shelf life.Published 4 months ago by Fides