January 18, 2010
I know, I know. I have been MIA for the past two months–and the only two new recipes that I have been able to make have been the cupcakes for the Martha Stewart’s Cupcakes Club. Jennifer from Cinema Cupcakes chose Coconut Cupcakes on pages 28-29 for January. I was glad to try this recipe since I have been wanting to make coconut cupcakes for a while now. I wasn’t able to find unsweetened coconut flakes, so I gave up and decided to just use all sweetened flakes since I was already running late on posting this recipe.
These cupcakes were actually delicious without frosting; although my husband still wanted the frosting on top anyways. I decided to skip the 7-minute frosting and instead used Martha’s fluffy vanilla frosting, which was excellent. Thanks for the great selection.
November 15, 2009
Our November’s recipe for the Martha Stewart Cupcake Club (a.k.a MSC) is Sweet Potato Cupcakes, selected by Karen from Karen’s Cookies, Cakes, & More. You can find the recipe on her Cupcake book, page 243.
While some people may not really be too excited with this recipe, I was absolutely on board with the idea of using sweet potato in cupcakes. Sweet potato is soo… delicious, roasted on its own. I think it shouldn’t even be considered vegetable. And I was right… I loved them! They were absolutely fabulous: fluffy, crumbly, and has that nice hint of that sweet potato flavor that I love. The candied pecan and marshmallow topping was even better, it’s a really nice change from the regular frosting… but still look so elegant, and delicious. I love the crunchy pecan on top of the marshmallow, although I have to admit that I had a little issue with making the caramel syrup for the pecans. Thanks Karen for a great selection, I’d be making these again in the future! Don’t forget to check out how everyone else in our group is doing; there are some absolutely creative creations out there!