Neapolitan Cupcake Cuteness

Neapolitan Cupcake
Originally uploaded by HowToEatACupcake (i lafff a lot)

Arg! I think I'm having a mini stroke brought on by the utter cuteness that is this Neopolitan Cupcake!

Flickr user HowToEatACupcake blogged the recipes here. The cupcake is a Martha Stewart recipe and the Strawberry Swiss Meringue Buttercream was created by the blog author.

Two thumbs up from the Mad About Martha team!!

Lollipop Cupcakes with Martha

What could be more perfect for the coming Summer season than these adorable Lollipop Cupcakes? These would be a great project for older kids, especially at a slumber party or birthday party. Set up a sprinkle and lollipop station and let them decorate to their hearts content.

You will need:

Vanilla cupcakes
Swiss Meringue Buttercream
Colored Sprinkles
Lollipops

Martha says, "The cupcakes can be baked a week ahead and frozen, but decorate them no more than a day before serving. Set up an assembly line, and put kids in charge of affixing candy eyes, gumdrop cheeks, and other trimmings. Pack the cupcakes in a shallow plastic container, and stuff crumpled waxed paper in between. Then dole them out and watch kids marvel for a second before opening wide!"

Vanilla Cupcakes
Makes 24 - Recipe from MarthaStewart.com

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
• 1 1/2 cups sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

1. Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.
   
   
   

Swiss Meringue Buttercream
Makes about 9 cups, enough for about 28 cupcakes - Recipe from MarthaStewart.com

• 2 1/2 cups sugar
• 10 large egg whites
• 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
• 2 teaspoons pure vanilla extract

1. Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
2. Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
3. Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
4. Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Image from MarthStewart.com

Cutest Cupcake Contest

Martha recently held the Cutest Cupcake Contest. Photographs of the cutest cupcakes were submitted and Martha chose a great batch of winners.

My personal favorite were the mini cherry pie cupcakes which took a grand prize. So precious!

Check out the full gallery here and come back and tell us your favorite cupcake.

Image from MarthStewart.com

The perfect cupcake for Easter - Baby Bluebird Cupcakes

Easter is quickly approaching and what could be cuter than these Baby Bluebird Cupcakes? They are the perfect addition to an Easter party, or a baby shower. You could very easily make the chicks pink for a girl, or stick with blue chicks for a boy. They do require a bit of work, but nothing is advanced. Practice making the chicks on a piece of wax paper first and you'll get the hang of it in no time.


Vanilla Cupcakes
Makes 1 dozen
Recipes courtesy of Martha Stewart

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

1. Preheat the oven to 350°. Line a cupcake pan with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.

3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Chocolate Buttercream
Makes 2 1/2 cups

Martha says, "If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting."

3/4 cup sugar
3 large egg whites
1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
3 ounces semisweet chocolate, melted and cooled

1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.

2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and re-beat or stir vigorously before using.

To Make the Cupcakes:
Makes 1 dozen

Martha says, "When preparing the chocolate buttercream frosting, reserve 1 1/2 cups buttercream and 1 teaspoon melted chocolate."

1 1/2 cups shredded coconut(about 5 ounces)
Vanilla Cupcakes
Chocolate Buttercream
Yellow and light-blue food coloring

1. Preheat the oven to 350°. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

2. Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.