In an effort to force myself to actually make some recipes from the cookbooks I buy (instead of watching them collect dust on the coffee table), I’m committing to a once-monthly blog post I’ll call “Cook The Book.” Not to be confused with my other monthly “If I Liked It, Then I Should Have Put A  Ring [Binder] On It” posts, these dishes may not necessarily be ones I’ve made again and again (yet). This is just my effort to try out some cookbook recipes and share the results with you.
If you read my first post describing my fondness for Martha Stewart’s Cupcakes book, you know – I love making treats from this book. It’s such a go-to reference for me when I’m making cupcakes for a group, whether that’s a baby shower or a Michigan football tailgate. If the party is big enough, I love being able to make two or three varieties of cupcakes. Believe it or not, I even did this a few times before I saved up enough money for my glorious Kitchenaid stand mixer. Yeah, making three homemade cupcakes + 3 homemade frostings, using a hand mixer, in a day and a half, is probably not something I’d do again.
Here are a few more of my favorite cupcakes from this beloved book:
Blueberries and Cream Cupcakes - I made these for my sweet niece’s 1st birthday party (and Chocolate-Salted Caramel Cupcakes for the adult contingent at the party). I wanted a cupcake she should smash all over her face, but something that wasn’t too sweet. And the kid loves blueberries, so these were perfect. They’re pretty much just like a blueberry muffin with whipped cream and more berries on top. I added some lemon zest to the cupcake/muffin batter, because that’s my secret – always add lemon zest to blueberry muffin batter. It makes the blueberries taste even better.
Streusel Cupcakes (Martha doesn’t have the recipe online, but you can find a version of it here) - Every once in awhile (not often) the urge strikes me to bake something…right away. One evening, I wanted to make some cupcakes, but I REALLY didn’t want to go to the grocery store. I flipped through the cupcake book until I found something, anything, I could make with what I had on hand. These cupcakes were it – I had everything, except the few tablespoons of milk I needed for the glaze. However, I had some vanilla coffee creamer, so I just used that instead, and these cupcakes came out great. They’re pretty much like coffee cake in cupcake form. It’s a three part recipe: cupcake, streusel topping, and
coffee creamer milk glaze, but it really couldn’t be simpler. I highly recommend these for whenever breakfast cupcakes are needed.
Raspberry Marble Cheesecakes (find a version of the recipe here) - These aren’t really so much cupcakes as they are mini-cheesecakes, but they’re baked in cupcake liners, so let’s just go with it. Now, I’m not really a big fan of cheesecake, but I’m a HUGE fan of graham cracker crust. So, if I have to eat cheesecake once in awhile in order to eat graham cracker crust, well then, I guess I have to. I made the traditional raspberry version of these, as well a blueberry version using the same method. The blueberry puree unfortunately did not stay nice and blue/purple when the cheesecakes baked, and instead became a dark brown color. Everybody at the football tailgate got all excited when they saw “chocolate” swirled cheesecakes, and I had to endure many disappointed faces when I told them “nope, blueberry!” These little guys are delicious, though, no matter what you swirl into them.
Bonus Question: Can you tell what all of these cupcakes have in common, other than being from the same cookbook?
- Martha Stewart’s Cookies: Iced Hermits, Cream-Filled Chocolate Sandwiches, Pumpkin Cookies with Brown Butter Icing, Chocolate-Ginger Brownies, Pecan Tassies, Gingersnap-Raspberry Sandwiches
- Martha Stewart’s Cooking School: Creme Brulee
- Martha Stewart’s Cupcakes: Chocolate-Salted Caramel Cupcakes, Stout Cupcakes, Triple-Citrus Cupcakes, Blueberries and Cream Cupcakes, Streusel Cupcakes, Raspberry Marble Cheesecakes, Chocolate-Mint Cupcakes, Mocha Cupcakes, Strawberry Cupcakes, Chocolate Chip Cupcakes, Yellow Buttermilk Cupcakes, Mint-Filled Brownie Cupcakes
- Martha Stewart’s Pies & Tarts: Coffee Cream Pie, Chocolate Pear Tart, Strawberry Icebox Pie
- Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen: Sweet Corn & Wild Mushroom Soup
- Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi: Asparagus Mimosa, Very Full Tart
- Tyler’s Ultimate: Chocolate Banana Bread