Martha Stewart


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

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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.
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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!!

DELICIOUS!!!

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.

Little girls in Green (or Brown) sitting around the campfire….

      Telling ghost stories….

        Licking chocolate off their fingers….

          Sticky marshmallow everywhere….

Means only one thing….

    S’mores

Martha’s S’mores cup cake was an attempt to bring that sticky, gooey, wonderful, campfire goody to the everyday kitchen.

Made with graham flour and topped with chocolate ganache and a Marshmallow frosting it was dense but tasty.
But it wasn’t what I was hoping for.

These tended to get stale very quickly, even though tightly stored. The marshmallow ‘frosting’ turned to rubber on the cuppy.
But I had fun because I got to use The New Torch my daughter gave me for Christmas. {They know what I like!}

My only problem was not being able to find graham flour. Not to be defeated I found a recipe to make my own.

    Graham Flour

      84 grams AP flour
      15 grams wheat bran
      2.5 grams wheat germ

    This mix gave me enough (+ a little) to make 1/2 of the total recipe.

    This was Mary Ann’s pick for February.
    You can visit the other MSC Bakers and see how theirs turned out.

Today is the 15th of the month. That means one of two things. It is payday. Or it’s MSC cup cake day. Since I didn’t get a check in the mail, it must be that cup cake thing. January’s ‘Flavor of the Month’ for the MSC is Coconut Cupcakes. One of my favorite flavors. But just one.

I had made these a few months ago when Martha’s cupcake book, which mysteriously showed up in I stole from eh, BORROWED from my Mom to use. The Man does love his coconut, so I made them for him – and him alone — LOLOLOLOL.

But since this month the cupcake was chosen by Jennifer at Cinama Cupcakes I just HAD to make them again.

But to make them a little different I used Martha’s Coconut Pecan Frosting.

Did it make a difference. OH. YEAH!!! Talk about flavor. This was way better than using the coconut version of the Seven Minute Frosting.Not that THAT one wasn’t good with the toasted coconut on top, but….

Anyway, check out the other members of and see how they liked Jenn’s pick. You’ll be glad you did!!

I am a big fan of Cup Cakes. Small little cakes. Amply satisfying in just a few bites. A personal sweet for just one person. Yeah, I like cup cakes. For that reason I obtained Martha’s Cup Cake Book. Which led me to a baking group called MSC or Martha Stewart Cupcake Club. As a group we bake one, just one, of Martha’s Cuppys every month. Fun!!

This month’s pick comes from my Twitter Buddy Kayte of Grandma’s Kitchen Table

      Gingerbread Cup Cakes with Gingerbread Cutouts

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This was a perfect pick for this time of the year. All the holiday spices – ginger, cinnamon, nutmeg, cloves, and molasses. Topped with a fluffy white layer of Royal Icing. The Cookie Cutouts were optional, but I couldn’t pass them up. And since it is Gingerbread House season it seemed only right to do the village. The frosting snow. Perfect. Fun to make.

Now go visit the other members and see their ‘interpretations’ of this little cuppy.

Today is November 15th. And I am just barely making it under the wire for two Cup Cake Baking “Assignments”.

heroMS Cupcakes Club_edited-4

    DSC04530

      MSC Club “Assignment” – Candied Sweet Potato Cup Cakes:

    These were really good cup cakes with a nice sweet potato flavor. The only changes I made were to up the spices. The ‘frosting’ is a mound of mini-marshmellows which you can brown with a torch (which I don’t have) or place under the broiler and then sprinkle with candied pecans. I have to admit I didn’t really care for this topping. I tried using Marshmellow Fluff, but it melted under the broiler. Guess I will work on that ‘frosting’. If I were to have a top list of the cuppys so far in Martha’s book this would definitely be on the list. Thanks to Karen of Karen’s Cakes, Cookies and More for this month’s pick.

    DSC04535

      November Cup Cake Hero: Secret Ingredient – Peanut Butter

      First – sorry about the photo. I had lost the light by the time I finished these. If I get a chance in the a.m. I will do another.

      One of my favorite things to make is Chocolate Peanut Butter Fudge so I thought I would carry that over to these cup cakes. As long as they had PB, we had pretty much free reign to do anything with them. So I made Martha’s Stewarts One Bowl Chocolate Cup Cakes and added a swirl of Peanut butter Frosting to the mix. Yes, you read that right. I added frosting to the mix and swirled it gently into the batter. The PB frosting is also from MS – Creamy PB Frosting. It added a hint of PB to the cup cakes. Just a hint. I then used the same frosting to put on TOP of the cuppys and sprinkled with chopped Reese’s Pieces. Just right. The cup cakes are dark and dense and delicious.DSC04538


      This has been a cup cake extravaganza week for me. Before I made the MSC and Cup Cake Hero I had made cup cakes for my daughter’s Baby Shower – only 75 of them – but they kept me busy. Used Martha’s One Bowl Chocolate Cup Cakes and White Cup Cakes.

      DSC04525I just used the Wilton’s Butter Cream Frosting tinted or striped pink. Little trinkets on top. My daughter liked them and that was all that mattered.

      I think I am ‘cup caked’ out for a while.

This weeks MSC cupcake was chosen by Kim from What the Whisk: Pumpkin Patch Cupcakes on page 236.

MSC Pumpkin Patch Cuppys

MSC Pumpkin Patch Cuppys

These cup cakes were really good. I made 1/4 recipe but only cut the spices by 1/2. Just right. I used a variety of frostings because I was trying to clear out the fridge. So some have Browned Butter Frosting. some have MS’s Cream Cheese (the best), and some even had Banana’s Foster Frosting. Quite a mix. But they were all good. The recipe is HERE.


DSC04388

You do realize that Halloween IS just around the corner. Honest!!

Additionally by Cup Cake Hero we were challenged to decorate and use Pumpkin in the Cup Cakes.


Spiders and Cobwebs. Scary Things!!!DSC04362Pumpkins in Patches (It’s the Great Pumpkin, Charlie Brown!!)

For Cupcake Hero I used Martha’s basic Pumpkin Patch Cup Cake and added Chai spice. (Thanks for the idea, Teanna). These. Were. GOOD!!! And you can see the results of the decorating. Fun Times!!DSC04391



NOW!! Go visit hero MS Cupcakes Club_edited-4

And if you don’t…..well, DSC04359 I’VE GOT MY EYE ON YOU!!! Bwahhahahah!!!

    Chai Spice Mix
    2 tsp ground cardamom
    1 tsp ground nutmeg
    1 tsp ground cinnamon
    1 tsp ground cloves
    1/2 tsp black pepper

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