Martha Stewart's Almond-Hazelnut Cupcakes with Faux-Bois Toppers

Martha says: "You might want to throw a woodland-themed celebration just to have an excuse to make cupcakes topped with chocolate faux-bois rounds. Faux bois, or imitation woodgrain, is a favorite Martha Stewart Living Omnimedia motif; it can be applied to chocolate using a wood-graining rocker, found at paint-supply stores. Made with ground almonds and hazelnuts and covered with dark chocolate frosting, the cupcakes are also worth serving on their own, without any other embellishments."

I made these cupcakes for a pretty special weekend dinner that included Eric's (Catherine's fiance) parents...Tom and Pat Olson...visiting from Norwich, NY...we had such a great time with them and learned many fun things about Eric! Look out! Now back to the cupcakes...actually, the reviews were mixed...the cupcake turned out to be surprisingly dry. It was better with the dark chocolate frosting and the chocolate toppers...but on its own...sorry to say it was very blah! I think I might need some one-on-one lessons with Martha!

Layla...on the other hand...here she is looking at the cupcakes over her shoulder from under the table...she thought they looked great!

One major problem I had was finding the wood-graining tool...grrrrrr...and, when you make the toppers you also need a baking sheet-sized piece of acetate....think about it! There are several steps to both the cupcakes and the toppers, so beware...these takes some time to create.

---

Recipe (page 277)
For Cupcakes (Makes 16 cupcakes):
1/2 cup whole unblanched almonds, toasted (see page 323)
1/2 cup hazelnuts, toasted and skinned (have you ever tried to skin a hazelnut?)(see page 323)
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
3/4 cup milk
4 large egg whites

1. Make cupcakes: Preheat over to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.

2. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.

3. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.

4. 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 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use an offset spatula spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a larget open-star tip (#821). Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top. Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

Dark Chocolate Frosting (Makes about 5 cups)
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

For toppers: Go to this link on Martha Stewart's web site...there is a really great "how to" there.

Martha Stewart's Almond-Hazelnut Cupcakes with Faux-Bois Toppers

Martha says: "You might want to throw a woodland-themed celebration just to have an excuse to make cupcakes topped with chocolate faux-bois rounds. Faux bois, or imitation woodgrain, is a favorite Martha Stewart Living Omnimedia motif; it can be applied to chocolate using a wood-graining rocker, found at paint-supply stores. Made with ground almonds and hazelnuts and covered with dark chocolate frosting, the cupcakes are also worth serving on their own, without any other embellishments."

I made these cupcakes for a pretty special weekend dinner that included Eric's (Catherine's fiance) parents...Tom and Pat Olson...visiting from Norwich, NY...we had such a great time with them and learned many fun things about Eric! Look out! Now back to the cupcakes...actually, the reviews were mixed...the cupcake turned out to be surprisingly dry. It was better with the dark chocolate frosting and the chocolate toppers...but on its own...sorry to say it was very blah! I think I might need some one-on-one lessons with Martha!

Layla...on the other hand...here she is looking at the cupcakes over her shoulder from under the table...she thought they looked great!

One major problem I had was finding the wood-graining tool...grrrrrr...and, when you make the toppers you also need a baking sheet-sized piece of acetate....think about it! There are several steps to both the cupcakes and the toppers, so beware...these takes some time to create.

---

Recipe (page 277)
For Cupcakes (Makes 16 cupcakes):
1/2 cup whole unblanched almonds, toasted (see page 323)
1/2 cup hazelnuts, toasted and skinned (have you ever tried to skin a hazelnut?)(see page 323)
3/4 cup all-purpose flour
3/4 cup cake flour (not self-rising), sifted
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
3/4 cup milk
4 large egg whites

1. Make cupcakes: Preheat over to 350 degrees. Line standard muffin tins with paper liners. In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess or the nuts will turn into a paste). Into a mixing bowl, sift together both flours, baking powder, and salt. Whisk in the ground nuts.

2. With an electric mixer on medium-high speed, cream butter and both sugars until smooth. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.

3. In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form. In two additions, gently fold the egg whites into the batter.

4. 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 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, use an offset spatula spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a larget open-star tip (#821). Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top. Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.

Dark Chocolate Frosting (Makes about 5 cups)
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

For toppers: Go to this link on Martha Stewart's web site...there is a really great "how to" there.

Martha Stewart's Chocolate Salted Caramel Cupcakes #13

For those of you in the know: This is my 13th cupcake in my 175 Martha Stewart Cupcake ideas self challenge. According to Martha Stewart: "Salted caramel's, including chocolate varieties, have become quite popular in recent years; a touch of salt draws out caramel's buttery taste and highlights the sweetness. This cupcake created with the candy's popularity in mind, serves as an excellent incentive to try your hand at making caramel at home. The soft caramel centers hide under a piped peak of satiny chocolate frosting. Fleur de sel, a type of sea salt prized for its distinctive flavor, in available at specialty stores; if you can't find it, you may substitute another sea salt, such as Maldon."

With this recipe you get to make the cupcakes, the caramel that goes into the cupcakes, and the dark chocolate frosting. I did these cupcakes over two days. First I made the cupcakes,which was fairly easy. While the recipe called for makeing 56 mini cupcakes, I really didn't think that I could handle that, so I opted out for the 18 regular cupcakes instead.

Then, last night I made the caramel and I thought it was pretty easy. It seemed to take longer than I thought it would to turn amber, but eventually, it did! And, was it ever good! I can picture making caramels for the holidays with this recipe. It's the first one that's worked for me.

Today, I made the frosting. I was blown away at how easy it was. And, I was surprised at how with such little confectioner's sugar, it help up to the pastry bag. This recipe called for 4-1/2 sticks of butter! You could probably use it as moisterizer! The recipe has just a few ingredients, but has awesome flavor.

The one thing I was having a problem figuring out was how to melt both the chocolate chips in the microwave, and/or boiling the water for the dry chocolate. I ended up doing it at the same time. It was a little harried but eventutally worked out just right!

Finally, we got to the part where we photograph the the lovely Layla with the cupcakes...She was very attracted to the chocolate aroma. But, regally hung in there and earned her special treat of a nice salmon doggy biscuit.

Below are the three recipes...have a great week...CQ and Layla!

Martha Stewart's Chocolate Salted Caramel Cupcakes

The Cupcakes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350�F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360�F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

Martha Stewart's Chocolate Salted Caramel Cupcakes #13

For those of you in the know: This is my 13th cupcake in my 175 Martha Stewart Cupcake ideas self challenge. According to Martha Stewart: "Salted caramel's, including chocolate varieties, have become quite popular in recent years; a touch of salt draws out caramel's buttery taste and highlights the sweetness. This cupcake created with the candy's popularity in mind, serves as an excellent incentive to try your hand at making caramel at home. The soft caramel centers hide under a piped peak of satiny chocolate frosting. Fleur de sel, a type of sea salt prized for its distinctive flavor, in available at specialty stores; if you can't find it, you may substitute another sea salt, such as Maldon."

With this recipe you get to make the cupcakes, the caramel that goes into the cupcakes, and the dark chocolate frosting. I did these cupcakes over two days. First I made the cupcakes,which was fairly easy. While the recipe called for makeing 56 mini cupcakes, I really didn't think that I could handle that, so I opted out for the 18 regular cupcakes instead.

Then, last night I made the caramel and I thought it was pretty easy. It seemed to take longer than I thought it would to turn amber, but eventually, it did! And, was it ever good! I can picture making caramels for the holidays with this recipe. It's the first one that's worked for me.

Today, I made the frosting. I was blown away at how easy it was. And, I was surprised at how with such little confectioner's sugar, it help up to the pastry bag. This recipe called for 4-1/2 sticks of butter! You could probably use it as moisterizer! The recipe has just a few ingredients, but has awesome flavor.

The one thing I was having a problem figuring out was how to melt both the chocolate chips in the microwave, and/or boiling the water for the dry chocolate. I ended up doing it at the same time. It was a little harried but eventutally worked out just right!

Finally, we got to the part where we photograph the the lovely Layla with the cupcakes...She was very attracted to the chocolate aroma. But, regally hung in there and earned her special treat of a nice salmon doggy biscuit.

Below are the three recipes...have a great week...CQ and Layla!

Martha Stewart's Chocolate Salted Caramel Cupcakes

The Cupcakes
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water

Directions
Preheat the oven to 350�F. Line mini muffin tin with paper liners. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. With mixer on low speed, add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full. Bake approximately 15 minutes, or until tester comes out clean. Transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

To finish, use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces. Spoon 1 to 2 teaspoons warm Salted Caramel Filling into each hollowed-out cupcake. You will notice the caramel will sink into the cupcake a little, just fill it up a bit more. Sprinkle a pinch of sea salt over filling.

Use a pastry bag with a medium open-star tip (I used Wilton #1M) and pipe Dark Chocolate Frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Garnish each cupcake with a pinch of sea salt. Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in airtight containers - do NOT refrigerate. Enjoy!

Salted Caramel Filling
Ingredients:
2 1/2 cups sugar
2/3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2 1/2 teaspoons sea salt, preferably fleur de sel

Directions
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360�F. Remove rom heat and slowly pour in cream; stir with a wooden spoon until smooth. Stir in sea salt.

Use immediately; if caramel begins to harden reheat gently until pourable.

Dark Chocolate Frosting
Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
Combine cocoa and boiling water, stirring until cocoa has dissolved.

With electric mixer on medium-high, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

Frosting can be refrigerated up to 5 days, or frozen up to 1 month in an air tight container. Before using, bring to room temperature and beat on low speed until smooth again.

Martha Stewart's Ladybug Cupcakes (#12)

According to Martha "cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable cupcakes." According to CQ: They do, don't they!

Buy the book: Martha Stewart's Cupcakes

If you've been following my blog, you know that I'm attempting to make all 175 cupcake ideas from Martha Stewart's Cupcakes book. This is #12! And, I will say that while I think these little ladybug cupcakes are so cute, they are a pain in the you know what to make!

I never thought I'd say this, but the real challenge here was trying get the grass to stand up like it does in Martha's photo in the book. I can't tell you how I struggled with this one, folks. My grass, green though it is, was...how should I put this? Well, limp!


Needless to say, I was mortified that I could not get my grass to stand up. And then, there were those ladybugs to make. Hmmmmm....well, the first two or three of those babies were okay, actually pretty fun...by the seventh and the eight I had begun watchin' the clock...and I'm thinking...hmmmm...this could take an hour or more...so I stopped at ten. Whew! If you make these, those little tiny black marzipan dots are the worst to try to pick up.


Layla hung out with me the entire time hoping that I'd drop a little something here and there...and you know, I never knew that dogs liked marzipan!

Have a great week! CQ and Layla

Here are the recipes:

First:

Make Yellow Buttermilk Cupcakes
Makes 36
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and 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.


2. Next, make the Swiss Meringue Buttercream

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
1 1/2 teaspoons pure vanilla extract

Directions

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).
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.

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.

(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 a 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.


3. Finally, put the Ladybugs together:

Green, red, and black gel-paste food colors
7 ounces marzipan
Cornstarch, for work surface
Directions

Tint buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small multi-opening tip (#233). Starting at the center and moving outward, pipe rows of grass on top of cupcakes: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/4-inch-long blades, making some slightly longer than others.

Form ladybugs: Divide marzipan in half. Working on a surface lightly dusted with cornstarch, tint one portion red and the other black with gel-paste food colors. Form a 1/2-inch ball of red marzipan for each ladybug body, and a 1/4-inch ball of black marzipan for each head.

Flatten the red ball slightly into an oval shape, and press the head onto the body. Pinch off black marzipan to make tiny balls for the spots, and press onto the body. Repeat to make additional ladybugs with remaining marzipan. Place one or two ladybugs on top of each frosted cupcake, gently pressing them into the buttercream grass.

Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Martha Stewart's Ladybug Cupcakes (#12)

According to Martha "cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable cupcakes." According to CQ: They do, don't they!

Buy the book: Martha Stewart's Cupcakes

If you've been following my blog, you know that I'm attempting to make all 175 cupcake ideas from Martha Stewart's Cupcakes book. This is #12! And, I will say that while I think these little ladybug cupcakes are so cute, they are a pain in the you know what to make!

I never thought I'd say this, but the real challenge here was trying get the grass to stand up like it does in Martha's photo in the book. I can't tell you how I struggled with this one, folks. My grass, green though it is, was...how should I put this? Well, limp!


Needless to say, I was mortified that I could not get my grass to stand up. And then, there were those ladybugs to make. Hmmmmm....well, the first two or three of those babies were okay, actually pretty fun...by the seventh and the eight I had begun watchin' the clock...and I'm thinking...hmmmm...this could take an hour or more...so I stopped at ten. Whew! If you make these, those little tiny black marzipan dots are the worst to try to pick up.


Layla hung out with me the entire time hoping that I'd drop a little something here and there...and you know, I never knew that dogs liked marzipan!

Have a great week! CQ and Layla

Here are the recipes:

First:

Make Yellow Buttermilk Cupcakes
Makes 36
3 cups cake flour (not self-rising)
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and 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.


2. Next, make the Swiss Meringue Buttercream

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
1 1/2 teaspoons pure vanilla extract

Directions

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).
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.

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.

(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 a 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.


3. Finally, put the Ladybugs together:

Green, red, and black gel-paste food colors
7 ounces marzipan
Cornstarch, for work surface
Directions

Tint buttercream green with gel-paste food color. Transfer to a pastry bag fitted with a small multi-opening tip (#233). Starting at the center and moving outward, pipe rows of grass on top of cupcakes: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/4-inch-long blades, making some slightly longer than others.

Form ladybugs: Divide marzipan in half. Working on a surface lightly dusted with cornstarch, tint one portion red and the other black with gel-paste food colors. Form a 1/2-inch ball of red marzipan for each ladybug body, and a 1/4-inch ball of black marzipan for each head.

Flatten the red ball slightly into an oval shape, and press the head onto the body. Pinch off black marzipan to make tiny balls for the spots, and press onto the body. Repeat to make additional ladybugs with remaining marzipan. Place one or two ladybugs on top of each frosted cupcake, gently pressing them into the buttercream grass.

Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Martha Stewart's Marble Cupcakes (#10)

This marble cupcake is the tenth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book! It was very easy to make and tasted awesome...especially with frosting.


We were having a first birthday party for the Mini on Saturday, so I split this batch in half...some with powdered sugar and some with frosting...a win win situation for sure!


The party was set for 4:00....pizza and then cupcakes! For the birthday party, I made the doggy cupcakes from Martha's book, using pretzels, licorice, etc.


Layla, of course, helped out anyway she could!


She loved her new hat and was the life of the party until the thunder storm began...then it was time to crawl under the bed...sans hat!


The Mini pretty much squashed her blue cupcake and mushed it around her tray...it appeared she was having a grand time!



Here is the recipe:

Ingredients
Makes 16 cupcakes

1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Confectioners' sugar, for dusting

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 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.

5. To finish dust with confectioners' sugar just before serving.

Now, get out there and bake cupcakes!

CQ

Martha Stewart's Marble Cupcakes (#10)

This marble cupcake is the tenth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book! It was very easy to make and tasted awesome...especially with frosting.


We were having a first birthday party for the Mini on Saturday, so I split this batch in half...some with powdered sugar and some with frosting...a win win situation for sure!


The party was set for 4:00....pizza and then cupcakes! For the birthday party, I made the doggy cupcakes from Martha's book, using pretzels, licorice, etc.


Layla, of course, helped out anyway she could!


She loved her new hat and was the life of the party until the thunder storm began...then it was time to crawl under the bed...sans hat!


The Mini pretty much squashed her blue cupcake and mushed it around her tray...it appeared she was having a grand time!



Here is the recipe:

Ingredients
Makes 16 cupcakes

1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Confectioners' sugar, for dusting

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 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.

5. To finish dust with confectioners' sugar just before serving.

Now, get out there and bake cupcakes!

CQ