• Cupcakes Three Ways by Martha Stewart

    by  • March 24, 2013 • Home Bakes


    Last 14th February, people from around the world celebrated Valentine’s Day. This celebration began as a church-sanctioned holiday involving St. Valentine. Through the following centuries, it has evolved into an annual occasion where lovers express their affection for each other by giving gifts such as greeting cards, flowers and chocolates.

    Some people, however, prefer to take a more personal approach customizing their own homemade love tokens. The internet is a great place to start if you’re running low on inspiration and this year I chose to bake Cupcakes Three Ways by Martha Stewart which are also fantastic for Spring.

    This recipe requires only 15 minutes of preparation and 25 minutes of cooking. Since the cooking time is short, I suggest you stay in the kitchen the whole time, instead of going elsewhere. You can take advantage of social networks as well as online gaming sites like FoxyBingo while waiting.

    8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
    1 3/4 cups all-purpose flour (spooned and levelled), plus more for pan
    2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup sugar
    2 large eggs, room temperature
    1 teaspoon pure vanilla extract
    1/2 cup whole milk
    Vanilla, raspberry, or chocolate butter cream

    To start off, preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

    With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

    Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in centre of a cupcake comes out clean, about 22 to 24 minutes. Cool cupcakes in pan for 5 minutes; transfer to a wire rack to cool completely. Lastly, top cupcakes with your choice of butter cream frosting.


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