Martha Washington Cupcakes Recipes

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MARTHA WASHINGTON CUPCAKES

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



Martha Washington Cupcakes image

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

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

CHOCOLATE CUPCAKES

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



Chocolate Cupcakes image

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.

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)

TV DINNER CUPCAKES

This unique cupcake recipe is courtesy of Karen Tack and can be found in her cookbook, "Hello, Cupcake!" To make the drumstick cupcakes, first download and print thebone template.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 6 cupcakes

Number Of Ingredients 14



TV Dinner Cupcakes image

Steps:

  • To make the drumsticks: Place the bone template on a baking sheet. Cover with parchment paper; set aside. Place melted chocolate into a resealable plastic bag and snip a 1/8-inch corner from the bag. Following the bone template, pipe an outline onto the parchment paper. Fill the bone in with chocolate and lightly tap pan to smooth top of chocolate. Repeat process 3 times. Refrigerate until firm, about 5 minutes.
  • Spread vanilla frosting on top of 3 cupcakes, mounding it slightly. Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.
  • Place cornflake crumbs in a medium bowl. Gently press frosted cupcakes in crumbs to cover completely. Place cupcakes in a 6-cup disposable aluminum cupcake baking tray.
  • Using a sharp knife, make a small slit in the top of each crumbed doughnut hole. Carefully peel 1 chocolate bone from the parchment paper and insert the pointed end into one of the slits. Repeat with remaining 2 bones and cupcakes.
  • To make the mashed potatoes: Spread vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place cupcake in aluminum baking tray. Place yellow fruit chew in the well at an angle. Drizzle caramel sauce on top of cupcake so that it fills the well and spills over like gravy.
  • To make the peas and carrots: Color vanilla frosting with green food coloring and spread on top of 1 cupcake. Arrange orange fruit chews and green candies on top of cupcake, pressing them into the frosting. Place cupcake in aluminum baking tray.
  • To make the chocolate pudding: Place chocolate frosting in a resealable plastic bag; press out all the excess air and seal to enclose. Snip a 1/4-inch corner from the bag. Pipe chocolate frosting into a spiral swirl onto the remaining cupcake. Top with sprinkles and place in aluminum baking tray. Serve.

6 vanilla cupcakes Vanilla Cupcakes, baked in silver foil liners
1/4 cup white chocolate melting wafers, melted
1 cup Vanilla Frosting for Cupcakes
3 plain store-bought doughnut holes
1 cup cornflake crumbs
1 yellow fruit chew, such as Laffy Taffys or Starbursts, cut into a 1-inch square
3 tablespoons Vanilla Frosting for Cupcakes
1/2 tablespoon store-bought caramel sauce, heated
3 orange fruit chews, such as Tootsie Fruit Rolls or Starbursts, cut into 1/4-inch cubes
2 tablespoons Vanilla Frosting for Cupcakes
Green gel food coloring
2 tablespoons hard green candies, such as Runts
3 tablespoons Karen Tack's Chocolate Frosting
1 teaspoon colored sprinkles

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