As most of my friends know, I have an unnatural fixation on the Martha Stewart Cookies cookbook, decreeing it the only resource necessary for a lifetime of delicious cookies. Imagine, then, my excitement over Martha’s newly released Cupcakes, the latest installment of her singularly focused, brilliantly organized (cookies are arranged into chapters by texture, cupcakes by technique and occasion) baking volumes. My mom, being the great mom that she is, put us both on the presale list back in February, and I’ve been hotly anticipating the book ever since.
 

Blackberry cornmeal yum cakes!

Blackberry cornmeal yum cakes!

  
Having received the book two days ago, I’ve already torn through it cover to cover, leaving it annotated, earmarked, and a now-permanent fixture on my kitchen counter. I’ve also tried out two of the best-looking, summer-friendly recipes: tiramisu cupcakes and blackberry cornmeal cakes, the latter of which I will post now (and save the former for later since my blogging partner gets mad at me for not cranking out enough posts….love you, Ctine!)
 
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