{"product_id":"martha-stewarts-cupcakesisbn-9780307460448","title":"Martha Stewart's Cupcakes","description":"\u003cb\u003eThe perfect cupcake for every occasion.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eSwirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats\u003cb\u003e \u003c\/b\u003ethat make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In \u003ci\u003eMartha Stewart’s Cupcakes\u003c\/i\u003e, the editors of \u003ci\u003eMartha Stewart Living\u003c\/i\u003e share 175 ideas for simple to spectacular creations–with cakes, frostings, fillings, toppings, and embellishments that can be mixed and matched to produce just the right cupcake for any occasion. Alongside traditional favorites like yellow buttermilk cupcakes swirled with fluffy vanilla frosting and devil’s food cupcakes crowned with rich, dark chocolate buttercream, there are also sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive showstoppers topped with marizpan ladybugs or candy clowns. \u003cbr\u003e\u003cbr\u003eThe book features cupcakes for everyone, every season, and every event: Celebrations (monogram heart cupcakes perfect for an elegant wedding); Birthdays (starfish-on-the-beach cupcakes sure to be a hit at children’s parties); Holidays (gumdrop candy ghouls and goblins ideal for Halloween revelers); and Any Day (red velvet cupcakes with cream cheese frosting for a picnic, or caramel-filled mini chocolate cakes for grown-up gatherings).  \u003cbr\u003e\u003cbr\u003eIn singular Martha Stewart style, the pages are both stunning in design–with a photograph of each finished treat–and brimming with helpful how-to information, from step-by-step photographs for decorating techniques to ideas for packaging and presenting your cupcakes. Whether for any day or special days, the treats in \u003ci\u003eMartha Stewart’s Cupcakes\u003c\/i\u003e will delight one and all\u003ci\u003e.\u003c\/i\u003eMARTHA STEWART LIVING MAGAZINE was first published in 1990. Since then, more than three dozen books have been published by the magazine's editors. \u003cbr\u003e\u003cbr\u003eMARTHA STEWART is the author of three dozen bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of \u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e, the popular daily syndicated television show.\u003cp\u003e\u003cb\u003eOne-Bowl Chocolate Cupcakes with Gumdrops\u003c\/b\u003e\u003cbr\u003ePiped buttercream starbursts and chewy gumdrops make playful toppings for these ever-popular chocolate cupcakes. As the name of the recipe implies, all the ingredients come together in one bowl. Using vegetable oil instead of butter makes an exceptionally moist cake; good quality cocoa powder, such as Valrhona, produces a deep, dark color and the best flavor. White icing and clear gumdrops combine in this elegant monochromatic motif; use multi-colored gumdrops for a more whimsical effect. You can customize the cake flavor by using a different extract in place of the vanilla; for example, anise would complement the clear gumdrops used here (increase amount of extract to 1½ teaspoons). Makes 18\u003cbr\u003e\u003cbr\u003e1½ cups all–purpose flour\u003cbr\u003e¾ cup unsweetened Dutch–process cocoa powder\u003cbr\u003e1½ cups sugar\u003cbr\u003e1½ teaspoons baking soda\u003cbr\u003e¾ teaspoon baking powder\u003cbr\u003e¾ teaspoon salt\u003cbr\u003e2 large eggs\u003cbr\u003e¾ cup buttermilk\u003cbr\u003e3 tablespoons vegetable oil\u003cbr\u003e1 teaspoon pure vanilla extract\u003cbr\u003e¾ cup warm water\u003cbr\u003eSwiss Meringue Buttercream (recipe below)\u003cbr\u003e¾ pound gumdrops, for Garnish\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1. \u003c\/b\u003ePreheat oven to 350°F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping down sides of bowl as needed.\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.\u003cbr\u003e\u003cb\u003e3.\u003c\/b\u003e To finish, fill a pastry bag fitted with a medium French-star tip (Ateco #863 or Wilton #363) with buttercream. Pipe 5 starbursts around perimeter of cupcake, then pipe another starburst in the center. Cupcakes can be stored up to 1 day at room temperature, or refrigerated up to 3 days, in airtight containers. Bring to room temperature and place a gumdrop in the center of each starburst before serving.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSwiss Meringue Buttercream\u003c\/b\u003e\u003cbr\u003eIf there is one frosting recipe a home baker should always have on hand, this is it. This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns. Swiss meringue buttercream is also less sweet than other types of frosting, with a wonderful buttery taste. It can be varied with different extracts, juices, zests, and other flavoring agents, and tinted any shade. Don’t worry if the mixture appears to separate, or “curdle,” after you’ve added the butter; simply continue beating on medium-high speed, and it will become smooth again. \u003cbr\u003eMakes about 5 cups\u003cbr\u003e\u003cbr\u003e5 large egg whites\u003cbr\u003e1 cup plus 2 tablespoons sugar\u003cbr\u003ePinch of salt\u003cbr\u003e1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature\u003cbr\u003e1½ teaspoons pure vanilla extract\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.\u003cbr\u003e\u003cb\u003e3.\u003c\/b\u003e With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.\u003cbr\u003e\u003cb\u003e4.\u003c\/b\u003e (\u003ci\u003eOptional\u003c\/i\u003e) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMartha's Meyer Lemon Cupcakes\u003c\/b\u003e\u003cbr\u003eMakes 42\u003cbr\u003e\u003cbr\u003eThe 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.\u003cbr\u003e\u003cbr\u003e3½ cups all–purpose flour, sifted\u003cbr\u003e2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons)\u003cbr\u003e½ teaspoon baking powder\u003cbr\u003e1½ teaspoons coarse salt\u003cbr\u003e1¾ cups (3½ sticks) unsalted butter, room temperature\u003cbr\u003e3 cups granulated sugar\u003cbr\u003e8 ounces cream cheese, room temperature\u003cbr\u003e7 large eggs, room temperature\u003cbr\u003e1 teaspoon pure vanilla extract\u003cbr\u003eConfectioners’ sugar, for dusting\u003cbr\u003eLemon Curd (made with Meyer lemons; below)\u003c\/p\u003e\u003cp\u003e1. Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together flour, zest, baking powder, and salt.\u003cbr\u003e2. 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.\u003cbr\u003e3. 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.\u003cbr\u003e4. 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLemon Curd\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eA 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.\u003cbr\u003eMakes about 2 cups\u003cbr\u003e\u003cbr\u003e2 whole eggs plus 8 egg yolks\u003cbr\u003e1 cup sugar\u003cbr\u003e⅔ cup fresh lemon juice (about 6 lemons)\u003cbr\u003e2 tablespoons unsalted butter, cut into small pieces, room temperature\u003cbr\u003e\u003cbr\u003eCombine 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).\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFourth of July Cupcakes\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTiny blue buttercream stars and red licorice stripes create a patriotic batch of cupcakes to celebrate Independence Day. Festive \u003cbr\u003eMakes 24\u003cbr\u003e\u003cbr\u003e24 Yellow Buttermilk Cupcakes (below) or One-Bowl Chocolate Cupcakes (above)\u003cbr\u003eSwiss Meringue Buttercream \u003cbr\u003eBlue gel–paste food color\u003cbr\u003e1 small bag red licorice laces\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e Tint 1 cup buttercream bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Using an offset spatula, spread each cupcake with a smooth layer of untinted buttercream. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before decorating\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e To finish, cut licorice laces into seventy-two 1 ½ inch-long pieces and seventy–two ¾ inch–long pieces. Arrange three longer pieces and three shorter pieces to form a flag pattern on each cupcake. With blue frosting, pipe nine dots in each open corner to form “stars.”\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eYellow Buttermilk Cupcakes\u003c\/b\u003e\u003cbr\u003eYou will likely make these cupcakes again and again, varying the frosting (say, dark chocolate) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender. Makes 36\u003cbr\u003e\u003cbr\u003e3 cups cake flour (not self–rising)\u003cbr\u003e1½ cups all-purpose flour\u003cbr\u003e¾ teaspoon baking soda\u003cbr\u003e2¼ teaspoons baking powder\u003cbr\u003e1½ teaspoons coarse salt\u003cbr\u003e1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature\u003cbr\u003e2¼ cups sugar\u003cbr\u003e5 large whole eggs plus 3 egg yolks, room temperature\u003cbr\u003e2 cups buttermilk, room temperature\u003cbr\u003e2 teaspoons pure vanilla extract\u003cbr\u003eFluffy Vanilla Frosting (page 302)\u003cbr\u003eRound candy sprinkles (nonpareils), for decorating (optional)\u003cbr\u003e\u003cbr\u003e\u003cb\u003e1.\u003c\/b\u003e Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.\u003cbr\u003e\u003cb\u003e2.\u003c\/b\u003e With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.\u003cbr\u003e\u003cb\u003e3.\u003c\/b\u003e Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.\u003cbr\u003e\u003cb\u003e4.\u003c\/b\u003e To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.\u003c\/p\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304784154853,"sku":"NP9780307460448","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307460448.jpg?v=1730758427","url":"https:\/\/k12savings.com\/es\/products\/martha-stewarts-cupcakesisbn-9780307460448","provider":"K12savings","version":"1.0","type":"link"}