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Chocolate Chip Cupcakes Recipe from Martha Stewart's Cupcakes

Chocolate Chip Cupcakes Recipe from Martha Stewart's Cupcakes

Ratings:

3.62

(30)
|Views: 3,699 |Likes:
Published by The Recipe Club
Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In Martha Stewart’s Cupcakes, the editors of Martha Stewart Living 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.

The 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).

In 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 Martha Stewart’s Cupcakes will delight one and all.

To read more about Martha Stewart's Cupcakes please visit Crown Publishing Group at www.crownpublishing.com.
Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In Martha Stewart’s Cupcakes, the editors of Martha Stewart Living 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.

The 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).

In 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 Martha Stewart’s Cupcakes will delight one and all.

To read more about Martha Stewart's Cupcakes please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Jun 2, 2009
Added to Scribd: Apr 28, 2011
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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Chocolate Chip Cupcakes
Kids of all ages are bound to adore white cupcakes studded with choco-late morsels. Whipped egg whites folded into the batter produce a lightand airy crumb. Tossing the chocolate chips with a bit of flour helps ensurethey will be distributed throughout, rather than sink to the bottoms asthey bake. The chocolate frosting is so rich and satiny, you’ll want to pair itwith other cupcakes in this book, especially yellow buttermilk (page 26)and devil’s food (page 34).
makes
30
1.
Preheat oven to 350°F. Line standard muffin tins with paper liners.
Whisk together 3
B
cups cake flour, the baking powder, and salt. Stir thevanilla into the milk to combine.
2.
With an electric mixer on medium-high speed, cream butter untilsmooth. Adding the sugar in a steady stream, beat until pale and fluffy.Reduce speed to low. Add flour mixture in three batches, alternatingwith two additions of milk mixture, and beating until just combined
after each.
3.
In another bowl, with an electric mixer on medium speed, whisk the
egg whites until stiff peaks form (do not overmix). Fold one-third of theegg whites into the batter to lighten. Gently fold in the remaining whites
until just combined. Toss chocolate chips with remaining tablespoon
cake flour, and gently fold into batter.
4.
Divide batter evenly among lined cups, filling each three-quarters full.Bake, rotating tins halfway through, until a cake tester inserted in centerscomes out clean and the tops are springy to the touch, about 22 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.
5.
To finish, use a small offset spatula to spread cupcakes with frosting.Refrigerate up to 3 days in airtight containers; bring to room tempera-
ture and, if desired, decorate with sprinkles before serving.
 3
1
 /
4
cups plus 1 tablespoon siftedcake flour (not self-rising)4
1
 /
2
teaspoons baking powder 
1
 /
4
teaspoon salt1 tablespoon pure vanillaextract1 cup plus 2 tablespoons milk 
1
 /
2
cup plus 6 tablespoons(1
3
 /
4
sticks) unsalted butter,room temperature1
3
 /
4
cups sugar5 large egg whites, roomtemperature2 cups (12 ounces) semisweetchocolate chipsDark Chocolate Frosting(page 302)Round candy sprinkles(nonpareils), for decorating(optional)
22
 
.
ANY DAY: SWIRLED AND SPRINKLED

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zquilts_1 reviewed this
Rated 5/5
Who doesn't love cupcakes? I am about as far away from being a 'Martha' as far can get. Granted, I would love to be more organized and, if I had more space, I probably would be. One thing that Martha always does, however, is put out a wonderful cookbook! I love this cupcake cookbook. There is something for everyone within it's pages from simple to super cute and fussy. I was happy to find this at our wonderful local library and can highly recommend this great cupcake compendium!
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