This recipe is PERFECT for parties and holidays, because it's easy to eat! Everyone has their own individual cupcake to share the joy, no need to cut THIS cake.
We were ecstatic when we learned that we had the opportunity to collaborate with Martha Stewart to promote her baking items at Macy's. It's quite the honor, and several times throughout this process I exclaimed, "I am shooting recipes for Martha Stewart"!!!
In order to creatively incorporate her Essentials collection into pins that would encourage people to want to learn more, I thought that a sweet treat would obviously be perfect, so I found a fun recipe on marthastewart.com and creates it! Below, you will find that very recipe, and I hope you are inspired by this fun post to make your very own cupcake cake!
MARTHA STEWART RECIPE (originally found here):
Pull-Apart Vanilla-Wafer Cupcake Cake with Berries
Talk about a fun dessert! It looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve -- no slicing required.
Source: Martha Stewart Living, May 2018
- 45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1/2 cups)
- 1/2 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup whole milk
- 1 cup sweetened shredded coconut
- 1 teaspoon unflavored gelatin
- 1 cup cold heavy cream
- 2 tablespoons confectioners' sugar
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries
1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
2. Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
3. Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
4. Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
5. Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
6. Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.