About the Author
----------------
MARTHA STEWART LIVING MAGAZINE was first published in 1990.
Since then, more than three dozen books have been published by
the magazine's editors.
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.
Excerpt. © Reprinted by permission. All rights reserved.
--------------------------------------------------------
One- Chocolate Cupcakes with Gumdrops
Piped 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
. 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 a of extract to 1½
teaspoons). Makes 18
1½ cups all–purpose flour
¾ cup unsweetened Dutch–process cocoa powder
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
¾ cup warm water
Swiss Meringue Buttercream (recipe below)
¾ pound gumdrops, for Garnish
1. Preheat 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 as
needed.
2. 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.
3. 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.
Swiss Meringue Buttercream
If 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.
Makes about 5 cups
5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room
temperature
1½ teaspoons pure vanilla extract
1. Combine egg whites, sugar, and salt in the heatproof 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).
2. Attach the 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 ), about 10 minutes.
3. 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
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.
4. (Optional) 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.
Martha's Meyer Lemon Cupcakes
Makes 42
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.
3½ 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)
½ teaspoon baking powder
1½ teaspoons coarse salt
1¾ cups (3½ 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; below)
1. Preheat oven to 325°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 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 , 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 a of juice
from other citrus, such as lime, grapefruit, or blood orange.
Makes about 2 cups
2 whole eggs plus 8 egg yolks
1 cup sugar
⅔ cup fresh lemon juice (about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, room
temperature
Combine whole eggs and yolks, sugar, and lemon juice in a
heatproof 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 , 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).
Fourth of July Cupcakes
Tiny blue buttercream stars and red licorice stripes create a
patriotic batch of cupcakes to celebrate Independence Day.
Festive
Makes 24
24 Yellow Buttermilk Cupcakes (below) or One- Chocolate
Cupcakes (above)
Swiss Meringue Buttercream
Blue gel–paste food color
1 small bag red licorice laces
1. 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
2. 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 pattern on each
cupcake. With blue frosting, pipe nine dots in each open corner
to form “stars.”
Yellow Buttermilk Cupcakes
You 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
3 cups cake flour (not self–rising)
1½ cups all-purpose flour
¾ teaspoon baking soda
2¼ teaspoons baking powder
1½ teaspoons coarse salt
1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room
temperature
2¼ cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Fluffy Vanilla Frosting (page 302)
Round candy sprinkles (nonpareils), for decorating (optional)
1. Preheat oven to 350°F. Line standard muffin tins with paper
liners. Sift together both flours, baking soda, baking powder,
and salt.
2. 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 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.
3. 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.
4. 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.