MSC Club

I know it has been forever (Jan 2011) since I have baked cuppys with Martha, ie. MSC I may even still be on the blogroll. But when Tracey mentioned that she and Kayte were making these cuppys this morning I jumped back in.

    Lemon-Yogurt Cupcakes with Raspberry Strawberry Jam

And so glad I did cause they are delicious. I only made 1/2 the recipe and still got 15 cuppys out of the recipe. After they cooled we ‘gently sawed’ them into three layers and filled the space between with jam.

The recipe called for raspberry jam but I used strawberry jam and it was delicious. Then I also used lemon curd for some of the layers. The mix of strawberry and lemon curd in the different layers was really good. These don’t require any frosting like regular cupcakes. With the powdered sugar on top and the jam between they are plenty sweet. And by keeping the whole amount of lemon in 1/2 the recipe they had perfect lemon flavor.

Please stop by the MSC blogroll and see the other cuppys. And don’t forget to stop by Tracey’s and Kayte’s. Their cuppys look great.

And if you want to try these you can find the recipe on Holly’s Blog or in Martha Stewart’s Cupcakes


I haven’t made cup cakes for MSC for a couple of months. But when I saw the selection for January I knew I couldn’t skip them.

Black Forest Cupcakes

A deep chocolate cupcake filled with cherries and custard and topped with chocolate ganache. There was no way I was skipping these.

I only made 1/3 of the recipe which gave me 6 Texas sized cupcakes {baked for 30 minues}. Perfect size for this rich and delicious treat. I had some dark chocolate ganache on hand so that is what I used instead of Martha’s ganache.

It just added to the richness of this treat.

Janine of Janines Crazy World chose this month’s selection. Great Pick Janine. It got me back into MSC.

Please visit the other MSC bakers and see how they liked this cupcake. You can find the recipe on Janine’s site or on Martha’s site.

This month’s MSC pick was a take on the ever popular Snickerdoodle cookie. I made 1/4 recipe and ended up with 7 nice sized cuppies.
And they were very snickerdoodley (is that a word?). Instead of the 7 minute icing I used a simple buttercream. I just wasn’t feeling the love the the 7 minute this time. And to make a small amount it was an awful lot of work since you cannot store it well.

Anyway. It was just fine sprinkled with the cinnamon.

This is the first time a scratch cuppy has really worked out. It is because I finally figured out just how ‘off’ my oven was. Now I will have fewer fails – I hope!!

I kept the cinnamon at 1/2 the amount and I think that is what kept it snickerdoodley. But then I also like lots of cinnamon or other spices in my fallish cuppys.

Thanks to Katie of Katie’s Kitchen for this Fall pick. Tasty.

Visit the other members of this once monthly Cuppy group {MSC} and drool over their Snickerdoodle cuppys.

One of my favorite desserts is Cheesecake. I make them often. Probably more often than I should, but…

So when Nina of Nina’s Cupcakes chose these Cookies and Cream Cheesecake Cupcakes I didn’t hesitate. In fact I made them back in June when the monthly cupcakes were posted. That’s how excited I was to see this pick.

While these are cupcakes they are really mini cheesecakes made with Oreo cookies. The cookie serves as the base, pieces of cookie are mixed in with the cheesecake batter and they are all baked up in a muffin tin. Easy! Bitesize! Good!

I made 1/2 the recipe which gave me 12 cuppys (cause that is all the Oreos I had) and the rest of the batter made a small 4″ cheesecake.

I used only sweetener and no sugar because that is how I make all my cheesecakes now. It did not deter from the taste.

One hint, if you make these don’t use paper cupcake liners. Use the foil ones. These are really damp and the paper gets very soft.

    See if the other members of liked these.

If they like cheesecake, they will love these.

There are a couple of places you can find this recipe. It’s not on Martha’s site but it is on 52 Cupcakes and Layla or Stellaland.

Summer and Citrus. A marriage made in heaven. The heat of the long summer days cooked off by lemonade, limeade, lemon in tea, orange smoothies. Citrus is good. AND good for you.

Now add cupcakes to the citrus and you have a delicious summer treat.

means lots of lime, lemon, and orange zest.

A delighful mix of flavors. The zest of these three cooling fruits is added to the mix. But it just wasn’t enough to really add a distinctive citrus flavor to the cup cakes. If not for the citrusy glaze they would have been almost tasteless.

I made mine in my little mini bundt pan and used three different glazes with some zest on top.

The yellowy lemon glaze was the best (as far as looks) and I tried to mix/match the colors just for fun. Somehow the orange and lime glaze just don’t make the cut.

This was Marthe’s pick for August’s MSC. I like the citrus mix. Next time – more citrus in the cuppys themselves.

Visit the other members of

Yes! It’s true! You can make cupcakes without flour. And it is easy. And they are tasty. You won’t even miss the flour.

These are under the category – Simple and Sweet – in Martha’s Cupcake Book. And they are.


There are only 4 ingredients – butter, sugar, eggs, chocolate. What could be easier. I did, however, make one simple change. I used 1/2 sugar and 1/2 sweetener (and added a smidgeon of Stevia) since I am trying hard to cut down on the sugar consumption for the Fam. They were still quite sweet I made 1/2 of the recipe which gave me 18 mini cuppys.The recipe said the would sink and then crack, mine only sank.

But they were still good and just big enough to add a tiny dollop of whipped cream or a mini scoop of vanilla ice cream with a drizzle of ganache. Just a perfect bite of chocolaty gooness.

Now while I cannot post the recipe here (group rules) it is available on Martha’s Website

    See how the other members of did with their Flourless Cupcakes.

Thanks for this month’s choice, Lauryn.

Short and Sweet. Today is a day when Two blog posts are required. One for TWD (just below) and one for MSC (Martha Stewart Cupcake Club) This is going to be a short post for two reasons.

    My frosting failed.
    They were devoured before I had a chance to take some really good pictures of some really good cup cakes.

    Strawberry Cup Cakes

These cuppys used plenty of fresh strawberries both in the cake and in the frosting. And since this is Strawberry Season in Louisiana, that was not hard to accomplish. The fresh strawberries kept the cuppys moist and flavorful. They were just as good ‘nekkid’ as they were frosted.

As for my frosting fail: it started out just fine. Everything went together quite well, except I think I put too much strawberry puree in the mix. It had wonderful flavor but it looked like curdled pink eggs on top. (Thus the single small picture.)

These excellent cuppys, which will be a repeat in this kitchen, were chosen by Sherry of Sherry Starts Cooking. Because of the MSC rules we don’t post the recipe but you can find it on Martha’s Site.

There are times, maybe, when milk ISN”T good for you. Most times it is –

    good bone health, robust skin, good immune system, prevention of illnesses such as hypertension, dental decay, hydration, respiratory problems, obesity, osteoporosis and even some forms of cancer. The beneficial health nutrients obtained from milk are mandatory for human body and for prevention of chronic ailments.

Of course, what you don’t see in that list are the benefits of when you have a mix of evaporated milk, sweetened condensed milk, and cream and pour it over a cupcake.

Except for the fact that it tastes SO GOOD!!

Oc course this is what you are supposed to do when you make…

    Tres Leche Cupcakes

I had made these before and we all liked them. I made them again and we loved them. Topped with whipped cream and a sprinkle of Turbinado Sugar. I followed the ingredients in the book. Oh, wait. I did make ONE change. Instead of the Sweetened Condensed Milk I used Dulce de Leche. It IS still Sweetened Condensed Milk, just cooked into caramel. It ramped up the flavor of cupcakes that were already tasty.

This months MSC cupcake was the pick of Lisa of Smiley’s Sweets and Creations.

I grew up eating Hostess Cup Cakes. The Chocolate ones with the cream filling. I KNOW!! They are so bad for you. But then MOST tasty goodies are. (I also loved, and still do, Twinkies. I don’t care that they may outlast humanity with their preservatives.) But this month I learned (drum roll please) to make my own chocolate, cream filled cuppys. YAY!!! I was so excited when I saw this month’s cupcake.

    Jumbo Cream Filled Chocolate Cup Cakes


Basically what we have is a chocolate cup cake. Then you fill it with a buttercream/marshmellow fluff. Martha suggested removing the bottom of the cuppy, scooping out some of the cake, filling the opeing with fluff, and putting the bottom back on. That seemed like A LOT of work. I figured there had to be an easier way. There was. I tried a couple of alternatives.

FIRST I put some batter in the cup, plopped in some fluff, and then some more batter. I Thought that would work. NAH!!!

As the cuppys baked the fluff baked OUT! So that didn’t work.

What DID work was baking the cupcake, filling a decorator tube with fluff and pumping it into the cuppy from the bottom. THAT worked GREAT!!!

Martha didn’t frost her cuppys. On top was merely a squiggle of the marshmallow filling. NOT ENUFF!! I made her chocolate ganache {AGAIN} and dipped the cuppys and THEN put on the squiggle. ENUFF!!! Loved them. But then – it’s chocolate, with ganache – and filling – what’s NOT to love. Thy them!! Now if I could just make homemade Twinkies!!!

Please amble on over to and see the other bakers’ take on these cuppys. You’ll be glad you did!! And thanks to Jess of Cook Book Habit for choosing this month’s Cupcake Pick. It was a good one.

    BTW if you are a member and you are baking next month’s yummy cuppys (won’t say what they are) and you are tempted to use your silicone holders because of all the ‘liquid’ in them. DON’T!!! They are incredibly hard to remove BECAUSE of all the liquid. Just thought you should know.

I am not good at meringue on pies. No matter how hard I try the meringue seperates from the sides of the pie dish and gets all gushy on the sides. And that is a shame because it is my Hubs favorite pie. How to tame the beast – make Lemon Meringue Cupcakes instead. Crust Cupcake. Lemon. Meringue. Perfect!! And no pie plate to show off my shortcomings.

These are basically a lemony cupcake topped with lemon curd (I used Martha’s recipe, but you could use your favorite) and ‘frosted’ with lemon meringue which is carefully browned with a torch. Just like, sorta, kinda, lemon meringue PIE!!


And then, to make it extra lemony, I scooped out part of the cup cake and filled the pocket with Lemon Curd.

VERY Delicious!!

‘Nuff said!!!

This weeks MSC pick was brought to you by – Megan of My Baking Adventures. And since we don’t publish the recipe (We WANT you to buy Martha’s Cupcake Book) you can find the recipe for these Cuppys -> HERE!!

Oh, and go over and visit the other members of and see their take on this little cuppy.

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