Actually the recipes in the book is not new, most of them can be found in Martha Stewart's website but when print in a book it's easy to search for the one that you want or take a look for the inspiration.
The book is full of pictures and that is better than print them out by ourselves haha ! As you know the recipes are trustworthy (will if you're not sure about the recipes, you can try them by choose some of them from the website).
This time I choose the banana and nut cupcakes with caramel buttercream, as a sample. The reason is easy, I love banana cake and my sister is crazy for everything caramel, so when two of them are together, it must be yummy!
I make a little change in the recipe (due to the fact that I have whipping cream in my fridge and I think it will make the cupcake softer), I use a mix of milk, cider vinegar and cream instead of the buttermilk.
And for the buttercream, I add a bit of salt to balance the sweetness of the buttercream.
I make a full batch of buttercream, but make only 2/3 batch of the cupcake. Because I need a lot of bettercream for decorate the cupcake this way (well, I use almost all of the buttercream, only 1/2 cup of it left but it's delicious and you can use it on other cake.)
This cake is best eating at room temperature, because refrigerate it harden both the buttercream and the cake.
200g sifted cake flour (not self-rising)
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
120g unsalted butter, softened
200g light-brown sugar
2 large eggs
2 1/2 very ripe large bananas, mashed
60ml whipping cream
1teaspoon cider vinegar
1/2 teaspoon pure vanilla extract
1 cup chopped nuts
200g + 2 tablespoons sugar
50ml whipping cream
340g unsalted butter, softened
4 large egg whites, room temperature
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl.
Beat together the banana, vanilla extract, milk, whipping cream and cider vinegar.
Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add flour mixture to butter mixture in 3 additions, alternating with banana mixture and ending with dry.
Scrape sides of bowl, stir pecans into batter Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
- Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
- Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
- Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
- Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla and salt.
- Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)