Cupcake Countdown

Everyone’s crazy for cupcakes these days. Specialty cupcake shops have popped up everywhere, offering unique flavors created with gourmet ingredients. Unfortunately, those delectable little bites of goodness often come with a hefty price tag. So, if you don’t have a cupcake line item in your monthly budget… maybe you should get your cupcake fix at home.


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Martha Stewart is doing her part to make this easier on you. She’s counting down the days until the release of her new cupcake book by serving up a tasty new recipe each day. So far she’s covered Sprinkle’s Strawberry Cupcakes and Triple Citrus Cupcakes. Today’s featured recipe is an amazingly simple – food processor based – Raspberry and Pistachio Tea Cake. It looks impressive but is so not hard. Really. It’s all done in the food processor!

Be sure to check out all of the cupcake recipes to come over the next two weeks on her website. You’ll be able to peruse all 175 recipes in Martha’s cupcake book in your favorite bookstore starting June 2nd.

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.


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    Tiffany says

    The raspberry and pistachio tea cakes look good! I bet they they would be really good with cranberries instead of raspberries… just to mix it up a little.

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