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 "What? ANOTHER cupcake cookbook?" you ask. Feel free to roll your eyes; I felt the same way. That is, until I opened the cover and took a good look inside.
Martha Stewart has been wise enough to hire some of the most talented and creative minds to build her media empire. From decorating and organizing to gardening and cooking, her magazine articles, television segments, and books usually provide a meticulously researched approach to current home and lifestyle trends. This book is no exception.
Just when I thought I'd seen everything that could possibly be done to a cupcake, along comes Martha with recipes like Spun-Sugar Crowned Cupcakes (that look like cupcakes on a deliciously bad hair day); Candied-Hazelnut Cupcakes topped with a dazzling caramel spike; and stunning Mocha Cupcakes, each topped with dramatic peaks of coffee-flavored Seven-Minute Frosting and a single coffee bean. The best part is that all of these can be made without a Grande Diplôme.
Like most dessert books, basic recipes are mixed-and-matched throughout to create new cupcake flavor combos; and of course this means you may have to flip a few pages to locate each component of a recipe. This is certainly no big inconvenience, but I mention it because I'm told it makes some people cranky. (The cranks should definitely not bypass Martha's Swiss Meringue Buttercream frosting recipe, however. I hereby testify that it is definitely flip-worthy.)
In addition, there are a goodly number of recipes complete on one page, like the yummy Mint-Filled Brownie Cupcakes below, and the less decadent but equally addictive Blackberry Cornmeal Cupcakes. I also appreciate that many pages are devoted to technique, as well as the original ideas for presentation and packaging.
When it comes to clever, this book takes the cake. Literally. The "playful puppy" and "red-delicious apple" Pretzel-Topped Cupcakes left me slapping my forehead and asking, "Why didn't I think of that?" And don't even get me started on the monkey-faced Mini Menagerie Cupcakes. (sigh) The Pumpkin Patch Cupcakes are so dang cute, I have added marzipan to my grocery list; and I've also got my eye on an appropriately spooky selection of "Creepcakes" to delight kids at Halloween. And when December rolls around, you can bet I'll be whipping up a batch or two of those easy but elegant Wreath Cupcakes for my grown-up friends.
If you can only have one cupcake cookbook in your library, this is the one to get.
Mint-Filled Brownie CupcakesFrom Martha Stewart Cupcakes by Martha Stewart Living Magazine, Clarkson Potter 2009
Each of these chewy brownie cupcakes has a secret center: a chocolate-covered peppermint -patty. To ensure they have a dense, fudgy texture, be careful not to overbake (start checking at thirty minutes). makes 12
- 8 ounces semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1/2 cup -all--purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder, sifted
- 12 small (11/2-inch) -chocolate-covered peppermint patties, such as mini York Peppermint Patties
1. Preheat oven to 350°F. Line a standard muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in) a pan of simmering water. Stir occasionally just until melted, 4 to 5 minutes.
2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
3. Spoon 1 heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with 2 tablespoons batter, covering patty completely. Bake, rotating tin halfway through, until a cake tester inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached, about 35 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
About Martha Stewart Cupcakes
 Martha Stewart's Cupcakes features 175 ideas and includes recipes for the cakes, frostings, and fillings, along with a trove of suggestions for tastefully decorating and embellishing them. From classics such as devil's food cupcakes to sweet surprises like peanut butter and jelly cupcakes, and from elegant delicacies like tiny cherry-almond tea cakes to festive showstoppers topped with piped buttercream blossoms or candy clowns, each cupcake is accompanied by a gorgeous color photograph. They will inspire home bakers of all skill levels, who will find a cupcake for every occasion-birthdays, holidays, and special days such as weddings and showers-as well as for everyday fun.
Available at Amazon.com
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.
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