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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat Paperback – June 2, 2009
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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.
- 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)
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
- 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)
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).
About the Author
MARTHA STEWART LIVING magazine was first published in 1990. The magazine’s editors have published more than three dozen books since then.
MARTHA STEWART is the author of three dozen bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the popular daily syndicated television show.
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Top Customer Reviews
I really wanted to love the recipes in this book. I mean, lets face it, who wants to invest time and money only to be disappointed with the end result? Unfortunately, that's the exact experience I had. The problem with the recipes I tried, is that they were overdone in all aspects.
First I tried the chocolate chip cupcakes with dark chocolate frosting. In my opinion, 1 cup of chocolate chips would have been more than enough compared to the 1&1/2 cups called for. I could barely taste the cake itself. When taking a bite I bit into a mouth full of chips. Another problem with this recipe is that it called for 5 egg whites which made the cake dry out just hours after baking, and speaking of baking, the amount of egg whites made this cake extremely delicate. Way too delicate for the 20 minute bake time that was called for. 15 minutes tops if your oven runs true to temp.
Now, for the dreaded frosting. I could write a page on that alone, but for the sake of moving on I will just say yuk! Too heavy, too rich, and too bitter. The 1/4 cup of butter was completely lost in the massive amount of semi sweet chips and cocoa powder called for. The entire cupcake was an overdone chocolate mess.
The next recipe I tried was the vanilla buttermilk cupcake. I am always in search of a basic vanilla. Again, way overdone. 5 eggs plus 2 yolks??? Is she kidding me? I knew it was a disaster as I was making it, but it was to late to turn back. How can you add 7 egg yolks to delicate cake flour and expect to taste vanilla. The result was exactly what I expected. Instead of tasting a vanilla cupcake, I bit into an egg yolk cupcake.
I did try more recipes, and I could go on and on about what I found wrong with them but I feel like I got my point across.
I gave the book three stars because even the worst books have bits and pieces of useful information.
The last third of the book is devoted to detailed instructions as to the doughs, the toppings, the decorations and the necessary tools.
There is something here for every level of cook from beginner to pastry chef.
The book is beautifully illustrated with magnificent pictures of each and every cupcake.
The recipes are easily followed. The decorations might take some experience, but the directions are plain and well written.
Truly a Five Star Cookbook.