Martha Stewart's Cupcakes

Martha Stewart's Cupcakes

Do you like your cupcakes swirled and sprinkled, dipped and glazed, simple and sweet, filled and layered, piped and topped, on a birthday, on a holiday, for a special celebration? How about any way, any day, for any reason at all? If so, Martha’s got you covered with 175 inspired ideas, from simple to simply divine. Peek inside Martha Stewart’s Cupcakes to:
• try new recipes with irresistible flavor combinations, both unexpected and sublime—think chocolate & salted-caramel, amaretto & pineapple, even mascarpone & espresso.
• discover swoon-worthy decorating ideas, such as adorable marzipan ladybugs resting in a plush icing lawn, coconut cupcakes disguised as hens (they’re almost too cute to eat!) and a unique take on everyone’s favorite white-squiggled, chocolate-glazed, cream-filled snack cake.
• feast your eyes on big, beautiful photographs, one for every recipe, plus extras that showcase clever display and gift wrapping ideas as well as step-by-step photos detailing everything from the creation of faux bois white-chocolate discs and spun-sugar nests to the proper way to prepare a piping bag.

Templates, clip art and a complete chapter on the basics are the icing on the cupcake!

Martha’s Mom’s Spice Cupcakes with Orange Glaze
Makes 24
½ cup (1 stick) unsalted butter, room temperature, plus more for tins
4 cups cake flour (not self-rising), sifted, plus more for tins
1 tbsp plus 1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
1 tsp ground allspice
½ tsp freshly grated nutmeg
½ tsp ground mace
Pinch of ground cloves
1½ cups packed brown sugar
4 large eggs, room temperature
1½ cups milk, room temperature
Orange Glaze: recipe below
1. Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt and spices three times.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and milk in two alternating additions, beginning with flour mixture.
3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
4. To finish, place cupcakes on a wire rack set over a parchment-lined baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day; keep at room temperature until ready to serve.

Citrus Glaze
1½ cups confectioners’ sugar, sifted
¼ tsp finely grated orange zest
3 tbsp fresh orange juice
Whisk together all ingredients until smooth and combined. Use immediately.

—from the book Martha Stewart'sCupcakes

Softcover: 352 pages

Publisher: Crown Publishers Inc. ( June 02, 2009 )

Item #: 43-6623

ISBN: 9780307460448

Product Dimensions: 7.375 x 9.125 x 0.0 inches

Product Weight: 34.0 ounces