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Free PDF Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

Free PDF Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat


Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat


Free PDF Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat

Amazon.com Review

Book Description There’s no better authority on delectable desserts than Martha Stewart. She and her ingenious team of editors have consistently created the most delicious recipes, and their dedication to simple instructions, how-to photographs, and beautiful styling is unparalleled. And there’s no more in-demand dessert right now than cupcakes. Martha Stewart’s Cupcakes Martha Stewart’s Cupcakes also includes templates and clip art for decorative flourishes, an equipment glossary, and step-by-step instructions for basic and advanced decorating techniques, plus ideas for presenting and packaging the cupcakes in Martha’s trademark style. From Martha Stewart's Cupcakes: Martha’s Meyer Lemon Cupcakes 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. Cupcake Ingredients 3 1/2 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) 1/2 teaspoon baking powder 1 1/2 teaspoons coarse salt 1 3/4 cups (3 1/2 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; ingredients and directions below) (Makes 42) Directions 1. Preheat oven to 325 degrees 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 bowl 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 acid, 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 amount of juice from other citrus, such as lime, grapefruit, or blood orange. Lemon Curd Ingredients 2 whole eggs plus 8 egg yolks 1 cup sugar 2/3 cup fresh lemon juice (about 6 lemons) 2 tablespoons unsalted butter, cut into small pieces, room temperature (Makes about 2 cups) Directions 1. Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl 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 bowl, 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).

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About the Author

MARTHA STEWART LIVING magazine was first published in 1990. The magazine’s editors have published more than three dozen books since then. 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.

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Product details

Paperback: 352 pages

Publisher: Clarkson Potter; Original edition (June 2, 2009)

Language: English

ISBN-10: 0307460444

ISBN-13: 978-0307460448

Product Dimensions:

7.4 x 0.9 x 9 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

256 customer reviews

Amazon Best Sellers Rank:

#60,787 in Books (See Top 100 in Books)

I guess when it comes to anything edible, the bottom line is that personal preference plays a huge role. I have been baking for almost 30 years, so I tend to be a bit picky when it comes to those unique recipes that make it to my go to favorites. Unfortunately, nothing in this book is a keeper for me.I really wanted to love the recipes in this book. I mean, lets face it, who wants to invest time and money only to be disappointed with the end result? Unfortunately, that's the exact experience I had. The problem with the recipes I tried, is that they were overdone in all aspects.First I tried the chocolate chip cupcakes with dark chocolate frosting. In my opinion, 1 cup of chocolate chips would have been more than enough compared to the 1&1/2 cups called for. I could barely taste the cake itself. When taking a bite I bit into a mouth full of chips. Another problem with this recipe is that it called for 5 egg whites which made the cake dry out just hours after baking, and speaking of baking, the amount of egg whites made this cake extremely delicate. Way too delicate for the 20 minute bake time that was called for. 15 minutes tops if your oven runs true to temp.Now, for the dreaded frosting. I could write a page on that alone, but for the sake of moving on I will just say yuk! Too heavy, too rich, and too bitter. The 1/4 cup of butter was completely lost in the massive amount of semi sweet chips and cocoa powder called for. The entire cupcake was an overdone chocolate mess.The next recipe I tried was the vanilla buttermilk cupcake. I am always in search of a basic vanilla. Again, way overdone. 5 eggs plus 2 yolks??? Is she kidding me? I knew it was a disaster as I was making it, but it was to late to turn back. How can you add 7 egg yolks to delicate cake flour and expect to taste vanilla. The result was exactly what I expected. Instead of tasting a vanilla cupcake, I bit into an egg yolk cupcake.I did try more recipes, and I could go on and on about what I found wrong with them but I feel like I got my point across.I gave the book three stars because even the worst books have bits and pieces of useful information.

I own three cupcakes books: this one, the Sprinkles one, and the Magnolia Bakery one. This one is by far the best. It is unparalleled in terms of instructions about ingredients, the sheer variety of cupcake and frosting recipes, and the range of decorating ideas. Nobody decorated like Martha, let’s admit it. It’s cute that other bakeries have candies on their cupcakes, but Martha built an empire based on decorating and it shows.In terms of recipes, I have not found a recipe yet that can top the yellow buttermilk cupcakes in this book. ALWAYS a hit. Unforgettable. The dark chocolate frosting is also seriously good. She also gives you the recipe for a Swiss meringue buttercream, which you should know about if you find the regular buttercream frosting too sweet (as I do).I feel like this is a cupcake book written with higher expectations of its audience. It’s written to a higher standard in many ways. No cupcake library is complete without it.

Martha Stewart is not my favorite personality...not even close! However, the Cupcake cookbook is simply excellent. The recipes are clearly written, and easy to follow. Having made over 25 different cupcakes following her book, I can attest to the fact that each one is delicious.I don't think you could possibly imagine a cupcake to make at home that would not have an included recipe. The flavors, aromas, colors, and consistency of each recipe is superb.Maybe Martha isn't all bad after all.

Martha really does know a better way to do things. I have made several different types of cupcakes from this book and all have turned out beautifully and were exactly as described in the little blurb above the recipe in terms of texture and flavor.I read the reviews before I bought this book, and I was a little concerned by the negative ones because I am not an "experienced baker", and noticed that some people had issues getting their recipes to turn out properly. I think because of that, I have so far followed the recipe exactly, not just with careful measurements but really carefully executing each step as the book instructs. I have had fabulous results, so I think when the book says to do something a particular way, it means it. The cakes flavors have so far been wonderful and the textures have been awesome. I will say that the frostings I have tried have been mostly wonderful but a couple were super sweet (you have to add a lot of powdered sugar to get the desired texture on some of the "glaze" frostings), so used way less on each cupcake than the recipe suggested and they were fine.The pictures are gorgeous and I have not needed to actually decorate anything but the decorating ideas are SUPER cute and look do-able.I would highly recommend this book, and the carrot cupcakes in it.

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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat PDF

Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat PDF

Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat PDF
Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat PDF
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