Welcome to the first posting for a new baking group: Martha Stewart Cupcake Club (MSC). Our group will be baking one recipe a month from Martha Stewart's Cupcakes. Big thanks to Betty of Eat My Cupcake for organizing this group. Like her, I've had the book since it was released in June and can never find the time to try the recipes. I am finding I am a better blogger when there are deadlines. :)
We are off to a great start with these cupcakes. Don't let the pictures fool you for they are indeed minis. The picture in the book looked like standard-sized ones to me and I was almost tempted to go that route since I only had one mini baking tray. My husband had a great idea of buying a few more trays so we were off to Sur La Table--who could say no to a little shopping? Like I said, I am off to great start joining this group. ;)
These mini cupcakes came out really chocolatey-dark due to the Dutch-process cocoa (I used Guittard Cocoa Rouge). The centers were scooped out and filled with Salted Caramel and sprinkled with a little bit more fleur de sel before being topped with Dark Chocolate Frosting. My frosting didn't come out dark as I'd like just like in the book (I used Ghirardelli semi-sweet chocolate chips)but was really tasty and so shiny. I will make this frosting again maybe using a better-quality chocolate or using more cocoa powder in it.
Overall, these were great but not very appealing to kids. At least mine, anyways. The salt threw them off and they are not caramel eaters. My husband loves caramel so he loved these. I like them as well since I'm a salty & sweet combo fan. They're treats for grown-ups, I suppose.
The recipe states it makes 56 minis. Mine yielded 4 dozen then the rest of the batter was used to fill 6 mini tartlet pans (2-inch disposable ones), simply frosted per my kids' request. The rest were packaged and given away to my sister, sister-in-law and cousin yesterday as a "Happy Friday" treat.
16 comments:
My kids loved the caramel but didn't want me to put the salt on the top! I love how yours look and that packaging at the end is so pretty!
Wow.... fantastic looking! And I'm jealous you live close to Sur.... I did, when I was in Seattle. Love your frosting - I used semi-sweet too - and added reg. cocoa along with dutch. I think everyone added either more sugar or cocoa - in this heat it was a little runny when sitting out. But truly delicious frosting wasn't it? I love you boxes - so professional - I hope everyone enjoyed them - as I'm sure they did. Nicely done!
Wow. Yours looked so beautiful. The liners and packaging are so great!
My friends LOVED the saltiness and the caramel; it definitely different than the usual cupcake that I make.
<3
I am loving the shiny frosting that so many bloggers have, fabulous! And yes I made my caramel a bit more creamy since that is how I like it. Next time I think I'll add a bit more sugar as well to get a slightly sweeter taste. And these would be FAB solo methinks!
Thank you for stopping by for a visit! Your photos are really nicely staged and although you didn't see my icing, our icings looked a lot alike. I thought it was a bit loose as well. (and my butter was pretty cold to start with) Anyway, I shared with a birthday friend and her family. Fun Fun to share our baking, huh? Lucky you... my closest kitchen shop is Target or the internet. Mid Missouri.
Beautiful photos and great job on the presentation! I love it! Looking forward to sharing many more creations over the years!
Your husband suggested buying more mini muffin tins and then went with you to Sur La Table?? I wish that sort of thing happened in my house :) Your cupcakes look fantastic! I love the photo of the caramel peeking out of the tops. Great job!
Awww, I love your cupcakes!
You're right, these are definitely geared towards adults rather than kids. I'd be confused too with the salt surprise on a chocolate cupcake.
I love your swirls.
Thanks for baking along with me this month. I can't wait to check out your future cupcake creations! This will be fun!
Your cupcakes look amazing! Your swirls of frosting look so luscious.
How did you remove the cake portion from the cupcakes so you could fill them with the caramel? I had a hard time with this when I made these Guinness Chocolate Cupcakes with Bailey's Frosting and Jameson Ganache..
Hillary: I used a paring knife to cut cone-shaped holes on them, just like the ones here:
http://www.marthastewart.com/article/clown-cupcakes
Thanks everyone for stopping by.
Hi Caroline, those cupcakes are absolutely gorgeous - well done!!
Beautifully done! I love the idea of packaging some in a little box to share with loved ones. I'm going to be on the lookout for some boxes like yours.
These look wonderful!! And any reason to go to Sur La Table... :)
Those are some beautiful cupcakes! What a wonderful job!
Glorious cupcakes! How can I join Martha's Group?
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