Martha Washington Cupcakes Recipes

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HI-HAT CUPCAKES



Hi-Hat Cupcakes image

These silly sweets take their name seriously; from the book, Cupcakes!. Make these Hi-Hat Cupcakes for your next party and even the most discerning of palettes will be delighted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 17

3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
  • Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
  • Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
  • Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
  • Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
  • Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  • Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
  • Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  • Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

MARTHA WASHINGTON CANDIES



Martha Washington Candies image

Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base.

Provided by Willi

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 48

Number Of Ingredients 7

1 cup margarine
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Steps:

  • Line 2 cookie sheets with wax paper. Set aside.
  • Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
  • Form into small balls and place on prepared cookie sheets . Chill until very firm.
  • Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.2 g, Cholesterol 2.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 63.1 mg, Sugar 19.7 g

CHOCOLATE CUPCAKES



Chocolate Cupcakes image

This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 11

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
Sprinkles (optional)

Steps:

  • Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
  • Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  • Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
  • Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.

SMALL-BATCH CELEBRATION CUPCAKES



Small-Batch Celebration Cupcakes image

Who needs a reason for cupcakes? Commemorate getting to Wednesday with a mini-batch of these cream-cheese-frosted cupcakes. For optimum lift, bake them in a full-size pan, skipping every other cup to allow for extra air circulation.

Provided by Lauryn Tyrell

Categories     Cupcake Recipes

Time 1h10m

Yield Makes 6

Number Of Ingredients 14

1/4 cup whole milk, room temperature
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
2/3 cup unbleached all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt (we use Diamond Crystal)
4 tablespoons unsalted butter (1/4 cup), melted and cooled
2 ounces cream cheese (1/4 cup), softened
4 tablespoons unsalted butter (1/4 cup), room temperature
1/8 teaspoon pure vanilla extract
1 cup sifted confectioners' sugar
Pinch of kosher salt
Sprinkles, for decorating

Steps:

  • For the Cupcakes: Preheat oven to 350°F. Line 6 hollows of a standard muffin tin with paper baking cups, skipping every other cup to allow for extra air circulation. Whisk together milk, egg, and vanilla in a liquid measuring cup. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
  • Drizzle in butter and beat until crumbly. Slowly beat in milk mixture, scraping down sides of bowl as needed, and beat until incorporated, about 30 seconds. Divide evenly among baking cups, filling each about two-thirds full.
  • Bake until light golden and a toothpick inserted in centers comes out clean, 18 to 20 minutes. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack, about 30 minutes.
  • For the Frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Add confectioners' sugar and salt and continue to beat until completely incorporated and frosting is smooth and creamy. Frost cupcakes and decorate with sprinkles; enjoy the same day they're made.

MARTHA WASHINGTON CUPCAKES



Martha Washington Cupcakes image

I found these in "Cupcakes!" by Lynn Koolish, and think they'd make a wonderful fall or holiday cupcake with all of the spices and dried fruits in them! You can change the dried fruit and nut combination to fit your personal tastes. Frost with your favorite cream cheese frosting.

Provided by Rachie P

Categories     Quick Breads

Time 35m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

1 cup butter, room temperature
5 eggs, separated, at room temperature
2 cups total , chopped dried fruit (apples, pears, apricots, cherries, blueberries)
1/4 cup chopped almonds
1 cup sugar
1 1/4 cups flour
1 teaspoon mace
1 1/4 teaspoons nutmeg
1/8 cup orange juice

Steps:

  • Preheat oven to 350. Line muffin tin with paper baking cups.
  • Beat egg whites until soft peaks form.
  • Cream butter, then slowly add to the egg whites.
  • Slowly add sugar to the egg white/butter mixture, then add egg yolks.
  • Add flour, mace, nutmeg, and orange juice gradually.
  • By hand, stir in fruit and nuts.
  • Pour into muffin tin and fill cups 1/2-2/3 full.
  • Bake at 350 for 20 minutes or until done.
  • Frost with any cream cheese frosting, or just dust with powdered sugar.

Nutrition Facts : Calories 149.2, Fat 9.6, SaturatedFat 5.3, Cholesterol 64.4, Sodium 74.2, Carbohydrate 13.9, Fiber 0.4, Sugar 8.6, Protein 2.4

MARTHA WASHINGTON PIE



Martha Washington Pie image

This 'cake-pie' contains golden raisins and walnuts topped with a light icing.

Provided by Brenda Ward

Categories     Desserts     Pies

Time 1h25m

Yield 16

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
2 teaspoons baking powder
1 cup milk
2 cups all-purpose flour
¾ cup golden raisins
1 cup chopped walnuts
2 (9 inch) unbaked pie crusts
1 cup confectioners' sugar
½ teaspoon vanilla extract
4 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • To Make Filling: Mix butter, sugar, eggs, vanilla, cocoa and baking powder together until smooth; alternately mix in the milk and flour. Stir in raisins and walnuts.
  • Pour mixture into pastry shells and bake at 375 degrees F (190 degrees C) for 60 to 70 minutes. Do not underbake.
  • To Make Icing: Combine confectioners' sugar and vanilla. Gradually stir in milk until desired consistency is reached.
  • Spread icing on pie once its out of the oven and still warm.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 63.1 g, Cholesterol 55.3 mg, Fat 25 g, Fiber 2.1 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 261.6 mg, Sugar 38.2 g

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