The other day, The Boss and I were at Barnes and Noble looking for Splat The Cat – a book we had seen on a previous visit. On our way to the checkout counter, The Boss spied a thick book with a huge chocolate cupcake on the cover – Martha Stewart’s Cupcakes. It was love at first sight, to say the least. Not wanting to abandon Splat and read cupcake recipes at bedtime, I opted to get both books.
The next day, The Boss and I began looking through the recipes. I told him he could pick any cupcake recipe he wanted and we’d make them that afternoon. Much to my surprise, he selected strawberry cupcakes. We had seen countless chocolate cupcakes along the way, but he assured me he wanted the strawberry, so off to the store we went to buy the necessary ingredients.
These cupcakes were sublime. I can’t think of a better, more delicious summer cupcake. Light, airy, and delicious. I’ve provided the recipe below. But, before you head to the store to get the fixins for these cupcakes, know a few things:
- I about pulled my hair out looking for cake flour at the store. Turns out, it was in a box on a shelf above the bags of flour. I purchased Pillsbury Softasilk, as it was the only box of cake flour at the store.
- I don’t have a pastry bag, so I took a gallon-size Ziploc bag, spooned the Buttercream frosting into it, and then snipped off a bottom corner. Worked like a charm. If you’re not sure how much to cut off, start with a small snip and keep cutting off more until the frosting comes out how you want.
- They have fruit in them, so they must be good for me, right? Yeah, not so much. The frosting, per cupcake, has to register at about a billion calories. I mean, it’s butter, sugar and eggs in with all those healthy strawberries!
- These take hours to complete. I didn’t cool the cupcakes in the pans for 15 minutes as the recipe called for. Hello, Martha – some of us only have one or two cupcake pans! Also, it’s summer and the oven was heating up the house, so I didn’t feel the need to keep it on any longer than necessary.
- I was half way through making the recipe when I saw some text that read, “Cupcakes can be stored up to 1 day at room temperature in airtight containers.” ONE day?! In hindsight, I should have frozen about half the cupcakes, unfrosted, for The Boss to have at a later date. To be truthful, I was having too much fun frosting them and wasn’t thinking straight. My suggestion is to make these for a party or family gathering where they can be eaten the same day. This recipe yielded about 45 cupcakes.
The book has 175 recipes, some of which are fun, kid-geared cupcakes, especially for the upcoming holidays. Cupcakes like Creepcakes, Wicked Witch Cupcakes, and Marshmallow Turkey Cupcakes.
Click here for Martha Stewart’s Strawberry Cupcakes with Buttercream Frosting recipe.
Just want plain buttercream frosting? Here is Martha Stewart’s Buttercream Frosting recipe.