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Martha Stewart’s

cupcakes 175 Inspired Ideas for Everyone’s Favorite Treat From the Editors of Martha Stewart Living

Photographs by Con Poulos and others

Clarkson Potter/Publishers New York

introduction page 16 cupcakes f or any day 18

swirled sprinkled 20



chocolate chip cupcakes 22 carrot cupcakes

devil’s food cupcakes 34


yellow-buttermilk cupcakes 26 coconut cupcakes


red velvet cupcakes 3 0 rhubarb cupcakes with whipped cream



. contents


chocolate malted cupcakes 37 tiramisu cupcakes


mocha cupcakes


tres leches cupcakes 48

date-nut mini cupcakes


banana-pecan cupcakes 41

ginger and molasses cupcakes 52

blueberries-andcream cupcakes 42

applesauce-spice cupcakes 5 5

zucchini-spice cupcakes 4 4

peanut butter and jelly cupcakes 56



Fourth of July Cupcakes

Tiny blue buttercream stars and ­red-­licorice stripes create a patriotic batch of grand old cupcakes to celebrate Independence Day. Festive cupcake liners carry out the theme; look for similar ones at TK. makes 24 24 Yellow Buttermilk Cupcakes page 26

+ Swiss Meringue Buttercream page 304


1. Tint

1 cup buttercream blue with ­gel-­paste food color. Transfer to a pastry bag fitted with a small plain tip (Ateco #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 1A-­inch-­long pieces and

s­ eventy-­two C-­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 the open corner on each cupcake for stars.

Blue ­gel-­paste food color

+ 1


small bag (about 5 ounces) red licorice laces

. special days: holidays

special days: holidays  

. 22 7


For Halloween, create silly and ­scary-­looking faces with green and yellow buttercream, candy, marshmallows, and, of course, cupcakes. Decorating the cakes is a great activity for kids and parents to do together: Simply lay out a number of candies and frosted cupcakes and let everyone create his or her own aliens, monsters, and beasts. makes 24

24 standard and mini cupcakes


Swiss Meringue Buttercream page 304

+ Leaf-­green, ­lemon-­yellow, ­forest-­green, and black ­gel-­paste food colors

1. Tint

buttercream desired color with ­gel-­paste food color. For the bright green used on some of the cupcakes (opposite), use a mixture of ­leaf-­green and ­lemon-­yellow. Use ­forest-­green for others. Mix a small amount of black into the buttercream to create gray frosting (used for a few of the creatures on page 231). Leave some buttercream untinted, if desired. 2. Make the candy features as shown on page 230. Using an offset spatula,

spread cupcakes with plain or tinted buttercreams, as desired. To create some of aliens (opposite), use a serrated knife and a gentle sawing motion to slice off the top of the cupcake, then spread buttercream generously over bottom part and replace tops (unfrosted). 3. To finish, attach candy features to frosted (or filled) cupcakes. Cupcakes

are best eaten the day they are decorated; keep at room temperature until ready to serve.

Assorted candies 1/2


cup semisweet chocolate chips, melted (optional; page 323)

. special days: holidays

special days: holidays  

. 229

Meringue Bouquet Cupcakes

Any bride would blush to such fanciful cupcakes on her special day: The exquisite bakes meringue bouquets are lovely to look at, and their crip, delicate texture makes them a delight to eat. Bakers, too, will relish making the meringue “flowers,” which are first piped onto ­parchment-­lined baking sheets, then baked until firm and dry. makes 24

24 White Cupcakes page 154

+ Swiss Meringue page 317

+ Seven-­Minute Frosting page 303

Preheat oven to 175°F. Line rimmed baking sheets with parchment paper. Transfer Swiss meringue to a pastry bag fitted with a coupler. Pipe flowers and other shapes, such as shells and stars, on lined baking sheets, using different tips to create a variety of shapes and sizes (shown, from left to right): a ­multi-­opening tip to pipe drop flowers; two leaf tips for daisy petals and leaves; a ­three-­opening 1.

tip for piping plumes; two plain tips for ­five-­petal flowers; a fluted shell tip for traditional shells; and a medium ­open-­star tip for more drop flowers. You will need about 16 shapes for each cupcake, depending on their size. Bake until meringue does not take on any color, at least 30 minutes. Transfer shapes on parchment to a wire rack to cool. 2. To

finish, spoon a mound of frosting on a cupcake, and spread into a dome with an offset spatula into a dome shape. Working quickly (before frosting sets), arrange the baked shapes onto cupcake as desired, gently pressing them into frosting to adhere. Repeat with remaining cupcakes. Cupcakes can be stored up to 1 day at room temperature. m e r i n g u e h o w-to Here are the tips used to create the corresponding shapes; use other tips— and your imagination—to produce your own designs. Prepare the Swiss meringue just before you plan to pipe the flowers, as it can turn grainy quickly.

piping shapes with tips 26 4  

. special days: celebrations

special days: Birthdays  

. 265

Martha Stewart's Cupcakes - Excerpt  

MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host o...

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