If you read my first post describing my fondness for Martha Stewart's Cupcakes book, you know - I love making treats from this book. It's such a go-to reference for me when I'm making cupcakes for a group, whether that's a baby shower or a Michigan football tailgate. If the party is big enough, I love being able to make two or three varieties of cupcakes. Believe it or not, I even did this a few times before I saved up enough money for my glorious Kitchenaid stand mixer. Yeah, making three homemade cupcakes + 3 homemade frostings, using a hand mixer, in a day and a half, is probably not something I'd do again.
Here are a few more of my favorite cupcakes from this beloved book:
Blueberries and Cream Cupcakes - I made these for my sweet niece's 1st birthday party (and Chocolate-Salted Caramel Cupcakes for the adult contingent at the party). I wanted a cupcake she should smash all over her face, but something that wasn't too sweet. And the kid loves blueberries, so these were perfect. They're pretty much just like a blueberry muffin with whipped cream and more berries on top. I added some lemon zest to the cupcake/muffin batter, because that's my secret - always add lemon zest to blueberry muffin batter. It makes the blueberries taste even better.
Streusel Cupcakes (Martha doesn't have the recipe online, but you can find a version of it here) - Every once in awhile (not often) the urge strikes me to bake something...right away. One evening, I wanted to make some cupcakes, but I REALLY didn't want to go to the grocery store. I flipped through the cupcake book until I found something, anything, I could make with what I had on hand. These cupcakes were it - I had everything, except the few tablespoons of milk I needed for the glaze. However, I had some vanilla coffee creamer, so I just used that instead, and these cupcakes came out great. They're pretty much like coffee cake in cupcake form. It's a three part recipe: cupcake, streusel topping, and
Raspberry Marble Cheesecakes (find a version of the recipe here) - These aren't really so much cupcakes as they are mini-cheesecakes, but they're baked in cupcake liners, so let's just go with it. Now, I'm not really a big fan of cheesecake, but I'm a HUGE fan of graham cracker crust. So, if I have to eat cheesecake once in awhile in order to eat graham cracker crust, well then, I guess I have to. I made the traditional raspberry version of these, as well a blueberry version using the same method. The blueberry puree unfortunately did not stay nice and blue/purple when the cheesecakes baked, and instead became a dark brown color. Everybody at the football tailgate got all excited when they saw "chocolate" swirled cheesecakes, and I had to endure many disappointed faces when I told them "nope, blueberry!" These little guys are delicious, though, no matter what you swirl into them.
Bonus Question: Can you tell what all of these cupcakes have in common, other than being from the same cookbook? :)
All entries in the "Cook The Book" Series:
- Martha Stewart's Cookies: Iced Hermits, Cream-Filled Chocolate Sandwiches, Pumpkin Cookies with Brown Butter Icing, Chocolate-Ginger Brownies, Pecan Tassies, Gingersnap-Raspberry Sandwiches
- Martha Stewart's Cooking School: Creme Brulee
- Martha Stewart's Cupcakes: Chocolate-Salted Caramel Cupcakes, Stout Cupcakes, Triple-Citrus Cupcakes, Blueberries and Cream Cupcakes, Streusel Cupcakes, Raspberry Marble Cheesecakes, Chocolate-Mint Cupcakes, Mocha Cupcakes, Strawberry Cupcakes, Chocolate Chip Cupcakes, Yellow Buttermilk Cupcakes, Mint-Filled Brownie Cupcakes
- Martha Stewart's Pies & Tarts: Coffee Cream Pie, Chocolate Pear Tart, Strawberry Icebox Pie
- Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen: Sweet Corn & Wild Mushroom Soup
- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi: Asparagus Mimosa, Very Full Tart
- Tyler's Ultimate: Chocolate Banana Bread