CHOCOLATE CUPCAKES WITH SWISS MERINGUE BUTTERCREAM and a Book Review

I want to introduce our guest blogger, our daughter Johanna. She will be blogging from time to time. She loves all things vintage, herbal, treasure hunting, research, cooking, and most of all books!
– Daniel & Abby Jo

I have been baking ever since my mother taught me the basics, around age eight. Once you know these basics the whole world of baking opens up, and suddenly you know you can bake anything. Anything that is, if you have a wonderful baking book by your side. The book I’m talking about is Martha Stewart’s Cooking School, this and her baking Handbook have been great books introducing me in to the wonderful world of pastry, scones, biscotti and much more. I love the clear, concise instructions, and good photos.

Our first Martha book came when Dad bought it from Costco for Mom, I remember drooling over the photos when I was little. I wanted to make everything in the book! Maybe I will someday. I soon found that you need to follow the directions, there’s a reason for everything. If you want your ginger cookies to come out thin and crispy then you need to refrigerate it like she says!

We were at a consignment shop recently and we spotted this book. When I saw the cover I was delighted, but when I saw the price tag ($2.99), I was really thrilled. Huge score for Martha Stewart’s Cooking School. Below are the pictures of what I made and links to these great recipes!

This is one of our first pictures of the chocolate cupcakes we made from the cookbook. Orange and dark chocolate are one of my favorite combos!

ONE-BOWL CHOCOLATE CUPCAKES WITH SWISS MERINGUE BUTTERCREAM, by Martha Stewart with Sarah Carey. Here’s the link to this great recipe, and the link for the butter cream frosting.

Have you ever had that time, when you’re just craving chocolate? I was having that craving, and I wanted to try these cupcakes out. I’ve always wanted to conquer a meringue frosting too. Needless to say, these were delicious and simple to make. So if you love chocolate and our family does, then these simple cupcakes are for you. Delicious and easy to make, these are real showstoppers when frosted with Swiss Meringue Butter Cream and topped with various goodies.

Swiss Meringue Butter Cream, at first I was slightly hesitant about making this, but it’s almost as easy as butter frosting. I halved this recipe and it still coated the cupcakes pretty good. Our family isn’t in to frosting very much, but they all loved this! Who wouldn’t? It’s silky smooth and has half the sugar compared to butter frosting. Amazing! Both recipes come out of Martha Stewart’s Cooking School cookbook.

I would say these books are great for cooking and baking, especially if you want to hone in on some serious baking skills.

– Johanna

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