On Monday it was Paolo’s birthday, and as custom here in Spain, when it’s your birthday, you bring the treats. So, a couple of years ago I had prepared these for Paolo to take into work, and he asked for them again this year. I love these cupcakes, as they are really cakey, and nothing is better than biting into this luscious strawberry filling! My favorite part has to be the glaze, though.
I remember as I was making them that there was something that I needed to do with the glaze, and after making them this time, I now realize that you have to make double the amount of glaze for them to truly be covered in it. If not, it just seems to pool messily on the bottom, leaving much to be desired on top! But, that said, next time I am sure I will remember. (Or will I?)
This is a recipe courtesy of Martha Stewart, whose cupcake book I pore over time and time again. I love looking at the glossy pictures of these beautiful cupcakes. Unfortunately, not all the recipes work out. I am constantly confounded by this, as I have had many issues with Martha’s recipes. You’d think such a monstrous sized company would have a recipe-proofer, but alas, even Martha has her imperfections!
So here’s what you’re going to need:
Martha Stewart Cupcakes
1 cup (2 sticks) unsalted butter, room temperature, plus more for tins
3 cups all purpose flour, plus more for tins
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 tsp finely grated orange zest
4 large eggs, separated, room temperature
1/2 cup milk
1 cup strawberry jam or preserves
Citrus Glaze (Recipe Follows)
1. Preheat oven to 350F. Brush standard muffin tins with butter, dust with flour, tapping out excess. Whisk together flour, baking powder, and salt.
2. With and electric mixer on medium high speed, cream butter, sugar, and zest until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating just until combined after each.
3. In another bowl, with an electic mixer on medium speed, whisk egg whites to soft peaks; gently fold into batter. Spoon 2 tbsp of batter into each prepared cup. Make an indentation in the middle of each; fill with one tbsp jam. Top with an additional 2 tbsp batter, covering jam completely.
4. Bake, rotating tins halfway through, until cake tester inserted in centers of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges, and turn out cakes onto wire racks and let cool completely.
Makes 12 cupcakes
5. To finish, drizzle cakes evenly with glaze, and let set, about 30 minutes. Glazed cupcakes can be stored up to 2 days in a single layer at room temperature in airtight containers.
For the Citrus Glaze:
1 1/2 cups confectioner’s sugar, more if needed
1/4 tsp finely grated citrus zest
3 tbsp fresh citrus juice, more if needed
Whisk together all ingredients until smooth. If necessary add more juice to thicken or more juice to thin the glaze. Use immediately.
Makes about 1 cup
From my kitchen to yours,