I LOVE Cookbooks and have way to many of them, but I couldn’t resist getting MARTHA STEWART’S CUPCAKES: 175 Inspired Ideas for Everyone’s Favorite Treat. I first heard about it on her show and then saw it at Target. So, I thumbed through it and knew that I wanted to get it. Today, my daughter and I tried the first recipe out of it. There are so many I want to try including Chocolate Chip, Red Velvet, Rhubarb, Pumpkin Brown Butter, Coconut-Rum Raisin, Lemon Cupcakes, and S’Mores Cupcakes just to name a few! I look forward to more baking and you can look forward to more cupcake posts!
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs, room temperature
1 1/2 cups unsweetened applesauce
1. Preheat oven to 350F. Line standard muggin tins with paper liners. Whisk together flour, baking soda, salt, cinnamon, nutmeg and cloves.
2. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each.
3. Divide batter evenly among lined cups, filling each 3/4 full. Bake until a cate tester inserted in centers comes out clean, about 20 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, frost with cream cheese frosting.
(side note: The original recipe includes pecans and a brown sugar cream cheese frosting)
The applesauce in the cupcakes made them very moist and the spices gave them a great flavor.
This is my honest opinion and I did not receive any compensation for this review.