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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat Paperback – Jun 2 2009


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Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat + Martha Stewart's Cookies: The Very Best Treats to Bake and to Share + Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more
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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: 18.7 x 2.3 x 22.9 cm
  • Shipping Weight: 1 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #9,787 in Books (See Top 100 in Books)

Product Description

About the Author

MARTHA STEWART LIVING MAGAZINE was first published in 1990. Since then, more than three dozen books have been published by the magazine's editors.

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.

Excerpt. © Reprinted by permission. All rights reserved.

One-Bowl Chocolate Cupcakes with Gumdrops
Piped buttercream starbursts and chewy gumdrops make playful toppings for these ever-popular chocolate cupcakes. As the name of the recipe implies, all the ingredients come together in one bowl. Using vegetable oil instead of butter makes an exceptionally moist cake; good quality cocoa powder, such as Valrhona, produces a deep, dark color and the best flavor. White icing and clear gumdrops combine in this elegant monochromatic motif; use multi-colored gumdrops for a more whimsical effect. You can customize the cake flavor by using a different extract in place of the vanilla; for example, anise would complement the clear gumdrops used here (increase amount of extract to 1½ teaspoons). Makes 18

1½ cups all–purpose flour
¾ cup unsweetened Dutch–process cocoa powder
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
¾ cup warm water
Swiss Meringue Buttercream (recipe below)
¾ pound gumdrops, for Garnish

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scraping down sides of bowl as needed.
2. Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
3. To finish, fill a pastry bag fitted with a medium French-star tip (Ateco #863 or Wilton #363) with buttercream. Pipe 5 starbursts around perimeter of cupcake, then pipe another starburst in the center. Cupcakes can be stored up to 1 day at room temperature, or refrigerated up to 3 days, in airtight containers. Bring to room temperature and place a gumdrop in the center of each starburst before serving.


Swiss Meringue Buttercream
If there is one frosting recipe a home baker should always have on hand, this is it. This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns. Swiss meringue buttercream is also less sweet than other types of frosting, with a wonderful buttery taste. It can be varied with different extracts, juices, zests, and other flavoring agents, and tinted any shade. Don’t worry if the mixture appears to separate, or “curdle,” after you’ve added the butter; simply continue beating on medium-high speed, and it will become smooth again.
Makes about 5 cups

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1½ teaspoons pure vanilla extract

1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
4. (Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.


Martha's Meyer Lemon Cupcakes
Makes 42

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.

3½ 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)
½ teaspoon baking powder
1½ teaspoons coarse salt
1¾ cups (3½ 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; below)

1. Preheat oven to 325°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.
Makes about 2 cups

2 whole eggs plus 8 egg yolks
1 cup sugar
⅔ cup fresh lemon juice (about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, room temperature

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).


Fourth of July Cupcakes

Tiny blue buttercream stars and red licorice stripes create a patriotic batch of cupcakes to celebrate Independence Day. Festive
Makes 24

24 Yellow Buttermilk Cupcakes (below) or One-Bowl Chocolate Cupcakes (above)
Swiss Meringue Buttercream
Blue gel–paste food color
1 small bag red licorice laces

1. Tint 1 cup buttercream bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#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 1 ½ inch-long pieces and seventy–two ¾ 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 each open corner to form “stars.”


Yellow Buttermilk Cupcakes

You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender. Makes 36

3 cups cake flour (not self–rising...


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4 of 4 people found the following review helpful By J. Langford on June 24 2009
Format: Paperback
I love the new Martha Stewart Cookbook, I had the Cookie book before and love all the recipies in it and knew I just had to have the cupcake one. The book includes colourful images and great ideas many outside of the box with recipies like smore cupcakes. There are also great decorating ideas. This book will inspire you to get creative and have fun with cupcakes!
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2 of 2 people found the following review helpful By S. Campeau on Dec 29 2009
Format: Paperback
I am a big Martha lover so I didn't expect anything but great things from this book and I was not disappointed. I have tried many recipes and they all turned out great! Not to mention her cupcake decor ideas and gorgeous! A must have for anyone who likes cupcakes!
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2 of 2 people found the following review helpful By A. Senay on Oct. 19 2009
Format: Paperback
This book is full of amazing recipes/tips for baking the perfect cupcakes. You'll be drooling just by flipping the pages! For sure this book will provide you the inspiration you need for your next cupcake craving! I love it!
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2 of 2 people found the following review helpful By G. Larouche TOP 1000 REVIEWER on Jan. 11 2012
Format: Paperback Verified Purchase
This book contains everything one needs to learn how to make cupcakes from scratch! In it, you'll find a lot of classic cupcake and frosting recipes, and some very original new ideas, both for flavors and for decorating, everything accompanied by mouthwatering and informative step-by-step pictures. The downside of this book (and most cupcake books out there) is that so much emphasis is put on decorating the cakes, when I feel more recipes would have been a better use of space. I also think that the section on properly using pastry bags and the simple frosting recipes should have been at the beginning of the book instead of at the end. Despite those flaws, I love this book! It's an great source of inspiration and ideas, and though I would especially recommend it for baking-beginners, everyone with a sweet tooth will enjoy!
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1 of 1 people found the following review helpful By Helen J. Mcmellon on Feb. 3 2010
Format: Paperback
I only purchased this book because of the glowing reveiws. I was not disappointed when it arrived. I cant wait to try a recipe, my only problem is which 1 to choose. The section on decorating is fabulous, I do a lot of entertaining and the step-by-step explanations accompanied by photos makes it so easy to obtain really great finishes to those oh so tempting treats that absolutely everyone loves. Helen, Montreal
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1 of 1 people found the following review helpful By Jenna on Dec 29 2010
Format: Paperback
I bought this book as a gift for a friend, and I'm glad I did. I've looked through it and it really is everything you need to know about cupcakes, different tips and tricks for decorating them, and a ton of great looking recipes for the cakes and icings. My friend loved it. If you're looking to make a cupcake, I doubt you'd have to look past this book to find what you're looking for.
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1 of 1 people found the following review helpful By J. Jacob on Sept. 25 2009
Format: Paperback
I absolutely love this cookbook. Every recipe has a photo and there are also great tips included. A must have for anyone who loves to bake.
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By Amina Asim on Aug. 19 2014
Format: Paperback Verified Purchase
Horrible! Waste of money! Yes it has lots of cupcakes but most of the recipes are not common ones but strange ones. Made the carrots and the recipe called for so much oil it was greasy and disgusting!!! I'm an experienced baker so I don't get all the good reviews on here. All her cupcake recipes are also the most fattening kinds I've ever seen! Do not waste your money on this!
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