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500 Cupcakes - Fergal Connolly PDF
500 Cupcakes - Fergal Connolly PDF
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contents
introduction classic cupcakes fragrant & spiced cupcakes chocolate cupcakes decadent cupcakes celebration cupcakes cupcakes for kids
introduction
Whether its their individual size, their
pretty frosting, or just their ability to cupcakes really do have ultimate treat-
bring back fond memories of childhood, appeal. Every generation seems to love them, and even the most curmudgeonly among us will nd it hard to ght o a cupcakes. smile when presented with a plateful of
Cupcakes come in many shapes and guises, but the one thing they all have
individual-sized cakes baked in a muffin pan or cup-shaped molds, which are often lined with pleated foil or paper baking almost any cake batter in a cupbaking cups. You can make cupcakes by shaped mold. Classic yellow cake or
popular, but gingerbread, carrot cakes, fruit cakes, yeasted cakes, and brownies can all be transformed into cupcakes. They can be frosted, decorated, glazed, whichever you choose, theyre sure to be delicious. dusted, or left unadorned and
cupcakes, you can steam some mixtures bread pudding. You can make other
to make dense, moist desserts, like cupcakes using the no-bake method, in which you spoon a mixture of melted and dry ingredients into cupcake molds and chill or leave them to set. These unfrosted, or simply dusted with a little cocoa powder.
types of cupcakes Cupcakes go by many di erent names. Some describe speci c types of cakes, while others are more generic, but whatever name they go by, cupcakes
can be found worldwide. Even in Southeast cupcakes. Asia In youll the Philippines, nd little
mooncakes rice cakes steamed in banana leaf cups are a delicious treat.
Many great classic cupcakes can be served frosted chocolate buttercream cupcakes are served with a generous such as vanilla cupcakes are delicious
smear of rich chocolate frosting. Others, without frosting. Madeleines are classic
French cupcakes that are also served plain. Baked in a shell-shaped mold, mixture of egg yolks beaten with sugar and lemon zest, then combined with they are traditionally made with a
mixture combination not unlike the vanilla cupcake mixture, with currants, and lemon zest added. Traditionally,
Queen cakes were baked in small, uted molds, but today they are usually baked in paper-lined or greased muffin pans. frosting cupcakes Although some cupcakes are served plain, it is the frosting that makes many cupcakes. Whether its a thick smear of
decorated cake topped with fondant causes the greatest delight, not just for the sweet, luscious
simple cake. Once frosted, cupcakes are to store or freeze them, dont frost them beginner or advanced baker, once you rst. Whether you are a child or adult,
get started on the recipes in this book, decorating cupcakes can be!
basic equipment
Most cupcakes are incredibly simple to make, and youll only need a few pieces of equipment.
scales, measuring cups & spoons Accurate calibrated measuring cups, as well as for successful baking. If the proportions may not rise and/or set properly. weighing scales and/or
proper measuring spoons, are essential of ingredients are incorrect, the cupcake
mixing bowls and spoons You will need a medium-sized bowl and wooden spoon for mixing most cupcake batters. Smaller-sized bowls are useful for mixing small quantities. A large ingredients into delicate metal spoon is useful for folding mixtures. Unless otherwise stipulated, recipes in this book. sieves You will need a large sieve for sifting dry ingredients such as our and a small over baked cupcakes. one for dusting icing sugar or cocoa whisked
baking cups Pleated paper or foil baking cups are available in many sizes, from tiny petit giant baking cups for extra-large treats. muffin pans Mu n pans are the most user-friendly standard mu n pan has 6 or 12 cuppans for making standard cupcakes. The shaped indentations. You can line them grease them before lling them with four cups for making mini cupcakes, to
with paper baking cups, or simply batter. The standard mu n cup is diameter. Mini and jumbo mu n pans
approximately 2 1/2 in. (6 cm.) in are a great way to vary shapes and sizes
have 12 or 24 cup-shaped indentations whereas jumbo mu n pans have 6 cup-shaped indentations, with each cup measuring 4 in. (10 cm.) in diameter. other cupcake molds
You can bake cupcakes in other molded pans. Shell-shaped madeleine pans are widely available. You may also other pans with decorative, ridged cups in a variety of sizes. Individual stainless used to bake cupcakes. timers steel molds or ceramic cups can also be nd
Perfect timing is essential for success, so always use a timer when baking. and well worth the investment. wire racks Leave most cupcakes in the pan to cool for 5 minutes before transferring them to a wire rack to cool completely. Wire sizes. Accurate digital timers are inexpensive
other equipment Electric mixers can save time and are great for combining all-in-one cake medium speed unless otherwise mixtures. The mixer should be set on
indicated. A sharp, serrated knife with a pointed end can help slice the tops o spoon filling. cupcakes or make a hollow in which to
basic ingredients
Most cupcake mixtures have four basic ingredients: fat, sugar, eggs, and
Other ingredients, such as chocolate, nuts, and dried fruit, are frequently added. eggs Eggs enrich cupcake mixtures and help to bind ingredients together. For the
our.
best
temperature.
results,
When
use
eggs
whisking
at
room
egg
free bowl. Eggs should always be lightly unless otherwise stated. butter & other fats
Sweet (unsalted) butter is usually best for wonderfully rich cupcake mixtures; it gives
cupcake mixtures, use butter at room cold, rm butter; and for melted
temperature; for cut-in mixtures, use mixtures, dice the butter before gently
warming it. Margarine, white cooking fats, and mild-tasting vegetable oils
sometimes replace butter and are a good choice intolerance or allergy. Butter and cream for those with a dairy
cheese should always be softened before adding to the recipe unless otherwise stated.
flour & flour alternatives Most cupcake mixtures call for selfrising the addition of a leavening agent. Whole wheat produces cupcakes with a heavier, our is sometimes used, but it our or all-purpose our, with
denser texture. Non-wheat ours, often combined with wheat flour, may also be used. These include cornmeal, oatmeal, cornstarch, and rice our. Ground nuts
for
sugar & other sweeteners There are many di erent types of sugar, and texture to cupcake mixtures. all of which add their own unique taste Re ned white sugars add sweetness,
as well. Brown sugar should always be packed when being measured. The texture of the sugar will also a ect the cupcake. Granulated sugar is most frequently used for cupcakes, but raw sugar, are also used. For a ner texture,
substitute
super ne, or make your own by pulsing granulated sugar in a food processor until very ne. confectioners sugar is
granlulated
sugar
for
generally used for dusting cupcakes and making frosting. Light corn syrup, maple syrup, honey, and molasses can also be used in cupcakes, either in place of, or alongside, sugar. They give a frequent addition to melted cake
other ingredients & flavorings Dried fruits, nuts, and seeds are a popular addition to cupcake mixtures. Dried fruits add natural sweetness, so
you may be able to use less sugar than in a plain cupcake mixture. Di erent recipes. dried fruits are often interchangeable in
Fresh fruit such as mashed bananas, apples, pineapples, and berries may also be folded into cupcake batters. Frozen fruit may be substituted for fresh in the recipes in this book. Thoroughly thaw and drain before adding to the recipe.
Chocolate may be used to avor or bind cake mixtures or to decorate baked cupcakes. For the recipes in this book, youll need unsweetened cocoa powder, chocolate chips or chunks, and di erent varieties of baking chocolate in your
pantry. Vanilla- avored pudding or pie Always assume that herbs used in the recipes are dried, unless fresh speci ed. avorings Other include ingredients and is lling may be substituted for custard.
spices, cheese, vanilla, co ee, citrus zest, almond extract, orange water and rosewater, and liqueurs. ower
marshmallows,
making cupcakes
There are four main types of cupcake mixtures. ingredients are added and the way they are combined for example, beaten or folded in will a ect the nal texture of the cupcakes. The order in which
preparing the pan When the recipe calls for the pan to be
or olive oil on a paper towel and wipe sprays can also be used for this with water. Low-calorie
creamed mixtures For creamed mixtures, you begin by make a light, purpose creaming the sugar and fat together to beating in eggs. Self-rising our (or all-
u y mixture before
such as baking powder) is then folded in, along with any other ingredients.
avoring
The mixture should then be poured into Moisture and heat cause tiny bubbles of carbon dioxide to be
replaced with baking soda plus an or buttermilk. These substitutes all work e ectively to help the cupcake rise while it is baking. all-in-one mixtures This technique is literally all in one: Put all the ingredients in a bowl and
beat them until smooth. Then fold in additional ingredients such as dried fruit and pour the batter into the pan(s) for baking.
whisked mixtures The whisked. Begin by whisking eggs and sugar. Then fold in the our and other dry ingredients. The air bubbles expand in the heat, causing the cupcake to rise and giving it a spongy texture. general baking tips When adding batter to a pan, you may either spoon or pour the batter into the cups. Each cup should be two-thirds classic cupcake mixture is
full unless otherwise stated. When baking, the pans should be placed in the center temperatures of the vary oven. by model, As test oven
before the end of the baking time. If a skewer inserted into the center of the cupcake comes out clean, it is done. If your cupcakes are brown on top but not temperature. storing Cupcakes made with a high proportion of fat can be stored in an airtight container for several days. Low-fat
store cakes unfrosted, and frost on the day of serving. Cupcakes can also be frozen, container for up to 3 months. unfrosted, in an airtight
decorating cupcakes
Cupcakes are the treats that you can really go to town on when it comes to decoration. A simple spoonful of
frosting with a cherry on top or a drizzle of melted chocolate is just the start. cooking stores sell a host of ingredients and equipment to help you from food coloring and ready-made frostings Supermarkets and specialty
to edible sugared
colored candy. Here are a few ideas that will help you transform the simplest cupcakes into a stunning dessert. getting started If youre going for simply frosted cupcakes perhaps with a dollop of frosting and a big colored candy or
whole nut on top leave the cupcake as it is, with its domed top. However, if you want to go for a more intricately patterned frosting on top, or lots of candies slice o
them. decorating cupcakes before baking Unbaked cupcakes can be sprinkled with coarse sugar; whole, chopped, or fresh fruit such as a slice of apple or too heavy or it may sink into the batter during baking. aked nuts or dried fruit; or a piece of
fondant frosting Perfect for rolling out and draping over cupcakes, this rm frosting can also be decorate cakes. You colored and made into shapes to yourself, but its much easier to buy can make it
colored candy & cake decorations Candy and colored sprinkles are easy look in specialty cooking stores for sugar and other edible decorations. First top ways to decorate cupcakes. Alternately, owers, pastel-colored almonds,
the cupcakes with frosting or melted chocolate, then allow it to set slightly before pressing on the decorations. If you prefer a cupcake without too much frosting, use only a small blob to attach
Summer berries look delightful (and taste delectable) on top of frosted cakes topped with buttercream or just spoon a big dollop of heavy cream on top of each cupcake and top with a few fresh raspberries or strawberries. simple fillings The simplest lling is avored heavy cupcakes. Theyre particularly good on cream cheese frosting. Or even simpler,
with a little confectioners sugar and adding a few drops of vanilla or peppermint extract, rosewater, or citrus
zest. Honey and maple syrup make good Cointreau. avorings, as do liqueurs such as
moldable chocolate Form ru es, roses, tiny fruits and vegetables, and many other shapes with this sweet, malleable mixture. If you
like, tint and avor the chocolate after adding the corn syrup. To work with this chocolate, generously dust a at
moldable white chocolate: In a double boiler, melt 1 lb. white chocolate. Stir in 1/2 cup corn syrup until the mixture becomes smooth and glossy. Add a little grainy. Cover and refrigerate until ready more corn syrup if the chocolate is still to use. Makes 2 1/2 cups. To make moldable dark chocolate, prepare the basic recipe, substituting semisweet chocolate for white and adding 1/4 cup additional light corn syrup.
to grown adults and youre sure to see their faces light up. Whether its a rack glittering cake stand piled high with pretty, pastel-colored of warm, wholesome little treats or a confections,
cakes on the move Baked in their own wrappers, these lovely cakes arent just for eating at home. An individual, portion-sized cake is great for eating on the move lunchbox, an energy-boosting snack to take on a long walk, or an easy dessert to serve at a picnic. whether its a treat to go in a
dashing desserts Theres something wonderfully informal yet utterly appealing about cupcakes that makes them a great alternative to dessert after a special meal. Whos got appetizer and main course and whos time to make a dessert after an
bring out a plate of sophisticated cupcakes with co ee instead? Youre sure to get just as much praise as you make. would for a dessert that takes hours to
celebrating with cupcakes Big celebration cakes are a thing of the towering pile of cupcakes. For past. What everyone wants now is a birthdays, pile up cupcakes on a plate and stick them with birthday candles and baby indoor sparklers to really get to the traditional cake is particularly
the celebrations going. This alternative good for kids parties, where little
children can struggle with a big slice of everyone is trying to watch their waistline!
agenda for those in the know. For a real impact at your wedding, go for pretty white wedding cupcakes piled high on a cake stand or arranged in tiers. It makes serving so much easier and guests will love them. special gifts Cupcakes make great gifts, and youre sure to put a smile on the face of the recipient. Theyre usually best packed
the
in a single layer, with a little tissue paper tucked around them to make sure they dont shift as you transport them. good choice, particularly for cupcakes with available decorative from frosting. stationery Pretty boxes with clear plastic lids are a Theyre
department stores, so look around and see what you can make another pretty way to deliver with a basket full of cupcakes and your you for them! nd. Flat baskets
and
your cupcakes. Arrive at a brunch party host and the other guests will love
cellophane, place a cupcake in the the cake and tie with ribbon. These individually wrapped cakes make great going-home presents after a kids party
or festive wedding favors. You can also decorate the foil or paper baking cups that contain the cupcakes. Try tying ribbon around each baking cup, or cut cupcake in the center, and tie up rmly with coordinating ribbon. out a round of pretty fabric, place the
classic cupcakes
These cupcakes have delighted generations. From the classic combination of apple and cinnamon to the irresistibly rich pairing of rum and raisin, all the best-loved recipes are here.
1/2 cup almond meal 1/2 cup cake flour 1/4 tsp. salt 1/2 tsp. baking powder
for the syrup 1 peeled orange rind, from cupcake recipe 1/2 cup granulated sugar 1 cup water
Preheat the oven to 325F (160C). Place 12 paper baking cups in a mu n pan. In a saucepan, cover the oranges with 1 cup water. Simmer until tender, about 15 minutes. Cool. Drain the oranges and pure in a food processor. In a
bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange pure, until well combined. Spoon the mixture into the cups. Bake for 22 to 25 minutes or until a cake tester inserted in the center comes out clean. Remove pan from the oven and cool. To make the syrup, thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the
sugar. Add the orange strips and boil uncovered for 5 minutes, or until tender. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days.
Makes 1 dozen
vanilla cupcakes
see variations
The grand dame of cupcakes. If you can get vanilla sugar, use half regular and half vanilla sugar. This will really enhance the vanilla flavor.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
Preheat the oven to 350F (175C). Place 18 paper baking cups in muffin pans.
Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
gingerbread pots
see variations
You could make these dense, sticky gingerbread cupcakes in terra cotta pots to give them a rustic charm. The sharp lemon drizzle helps to cut the sweetness of the gingerbread.
for the gingerbread 1 cup cake flour 1 cup white whole wheat flour 1 tbsp. baking powder 4 tsp. ground ginger 1 tsp. cinnamon 2 large eggs
2 tbsp. roughly chopped candied ginger for the drizzle 1 cup confectioners sugar 5 tbsp. lemon juice
Preheat the oven to 350F (175C). Place 12 paper baking cups in a mu n pan or line 12 small terra cotta pots with baking parchment. Sift the ours, baking powder, ginger, and cinnamon into a large bowl. In a medium bowl combine the remaining ingredients and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir into the
dry ingredients. Spoon the batter into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove pan or pots from the oven and cool for 10 minutes. Then remove cupcakes and cool on a rack. To make the drizzle, sift the confectioners sugar into a bowl and slowly add the lemon juice, stirring until just combined. Drizzle over the tops of the cupcakes. Store in an airtight container for up to 3 days.
Makes 1 dozen
see variations
Youll love these delicate little numbers, which can be served with tea or as a dessert.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 1/2 cup (1 stick) sweet butter 2 cups confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all ingredients for the cupcakes in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Prepare the frosting by beating the butter,
confectioners sugar, vanilla, and lemon zest until smooth. Cut a slice from the top of each cake and cut it into two. Pipe the frosting onto the attened top of each cupcake. Then place the half-circles of cake at an angle on each side of the frosting. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations Use dark rum in this recipe to give these cupcakes a warm Caribbean feel.
for the cupcakes 1/2 cup (3 1/2 oz.) raisins 3 tbsp. dark rum 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the syrup 5 tbsp. dark rum 2 tbsp. unpacked light brown sugar
Soak the raisins in the rum for 2 to 3 hours or overnight to soften them. Drain. Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the raisins. Spoon the batter into the cups. Bake for 20 minutes.
While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from the heat. Remove pans from the oven. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
The inspiration for these cupcakes came from the classic English Bakewell tart.
3 tbsp. ground almonds 1/2 cup (2 1/2 oz.) flaked coconut 1 1/2 cups all-purpose flour 1 tsp. baking powder 5 egg whites
1/2 cup (1 stick) sweet butter, melted 1 cup fresh or thawed, frozen raspberries 2 tbsp. shredded coconut
Preheat the oven to 375F (190C). Place 24 mini ceramic baking cups on a cookie sheet.
In a large bowl, combine the ground almonds, coconut, confectioners sugar, our, and baking powder. Stir in the butter, followed by the egg whites. Spoon the mixture into the cups. Drop a raspberry and some of the shredded coconut on top of each cupcake. Bake for 12 to 15 minutes or until lightly browned. Remove the cups from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for
Makes 2 dozen
1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1/2 cup buttermilk 1 tsp. allspice 1 cup (3 1/2 oz.) chopped walnuts 1 cup freshly shredded carrots 2 tbsp. golden raisins for the frosting 1 cup cream cheese, softened 1 tbsp. lemon juice 1 1/2 cups confectioners sugar, sifted 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 18 baking cups in mu n pans. Combine the butter, sugar, our, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the rest of the ingredients. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, slowly beat the cream cheese and confectioners sugar in a large bowl with an electric mixer until creamy and soft. Add the
lemon juice and vanilla and beat briskly until well combined. Spread the frosting liberally onto the cooled cupcakes and garnish with the chopped walnuts. Store unfrosted for up to 3 days in an airtight container, or freeze for up to 3 months.
see variations Maraschino cherries give these cupcakes a wonderful rich flavor.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
3 cups confectioners sugar, sifted 1 cup (2 sticks) sweet butter Pinch of salt Red food coloring with stems
Preheat the oven to 350F (175C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove
pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the confectioners sugar, butter, and salt in a medium bowl with an electric mixer until smooth. Add a few drops of the food coloring and beat until well combined and pink. Spread the frosting onto the cooled cupcakes and garnish with a cherry. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
The semisweet chocolate in this recipe gives the frosting a wonderful glossy sheen.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 1 1/2 cups cake flour
1 tsp. vanilla extract for the frosting 1 1/2 cups (10 1/2 oz.) chopped semisweet chocolate
1/2 cup (1 stick) sweet butter, softened 1 1/2 cups confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 to 22 minutes or until a cake tester inserted in the center comes out clean. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the frosting, put the chocolate, cream,
and butter in a pan over low heat. Stir gently until combined. Remove from the heat and stir in the confectioners sugar until the mixture is smooth. Swirl onto the cupcakes. Store unfrosted in an airtight container for up to 2 days.
cupcakes
see variations Cinnamon brings a delicate sweetness to this cupcake recipe and complements the applesauce marvelously.
1/2 cup (1 stick) sweet butter, softened 1/2 cup plus 1 tbsp. granulated sugar 1 cup cake flour 1/2 tsp. salt 2 large eggs 1 tsp. baking powder
3/4 cup unsweetened applesauce 1/2 cup (3 1/2 oz.) chopped pecans
Preheat the oven to 350F (175C). Grease a 12-cup mu n pan. Place the butter, sugar, our, baking powder, salt, eggs, and buttermilk in a bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the applesauce, cinnamon, pecans, and raisins. Spoon the batter into the cups. Lay the apple slices on top and sprinkle with a little sugar.
Bake for 25 to 27 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve warm. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see variations The texture of crunchy peanut butter in this recipe is excellent, though creamier varieties also work.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting 1/2 cup crunchy peanut butter 2 tsp. vanilla extract 2 tbsp. milk 1/2 cup (1 stick) sweet butter, softened 2 cups confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine the butter, sugar, our, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the peanut butter until well combined. Spoon the batter into the cups. Bake for 20 to
22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and u y, about 1 to 2 minutes. Add the confectioners sugar along with the milk, and beat until well combined. Swirl the frosting onto the cooled cupcakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to
3 months.
1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract 1 tbsp. poppy seeds 1 tbsp. grated lemon zest for the drizzle 1 cup confectioners sugar 4 tbsp. lemon juice 2 tbsp. poppy seeds
mu n pans. Combine the butter, sugar, our, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the vanilla, poppy seeds, and lemon zest until well combined. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the drizzle, sift the confectioners sugar into a bowl and stir in the lemon juice until it resembles the consistency of heavy cream. Stir in the poppy seeds and
drizzle over the cupcakes. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
madeleines
see variations
These light, shell-shaped cupcakes hail from the town of Commercy in the Lorraine region of France.
for the madeleines 4 large eggs 1 cup granulated sugar 1 cup all-purpose flour 1 tsp. baking powder 1 tbsp. grated lemon zest cooled
for the drizzle 1 cup confectioners sugar 4 tbsp. lemon juice 1 tbsp. grated orange zest
Preheat the oven to 350F (175C). Grease a pan for 18 small madeleines. In a medium bowl, beat the eggs and sugar until pale and thick. Sift the our and baking powder into a separate medium bowl. Slowly add the our to the egg mixture. Stir in the lemon zest, and pour in the melted butter. Refrigerate for 20 minutes. Spoon the batter into the pan, lling each mold about two-thirds full. Bake for 20 minutes. Remove pan from the oven and cool for 10 minutes. Then remove the madeleines and cool on a rack.
To make the drizzle, sift the confectioners sugar into a bowl and stir in the lemon juice until it resembles the consistency of heavy cream. Stir in the orange zest and drizzle over the madeleines, before dusting with confectioners sugar. Store in an airtight container up to 2 days, or freeze for up to 3 months.
banana cupcakes
see variations
The subtle avor of banana perfectly complements the cream cheese frosting.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1/2 cup buttermilk 1/4 tsp. nutmeg 1 cup (about 2 large) mashed ripe bananas for the frosting 1 cup cream cheese
1 1/2 cups confectioners sugar, sifted 1 tbsp. lemon juice 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine the butter, sugar, our, baking powder, salt, eggs, buttermilk, and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack. To make the frosting, slowly beat the cream cheese in a large bowl with an electric mixer until it is soft and smooth. Add the confectioners sugar, lemon juice, and vanilla. Beat briskly until smooth and well combined. Swirl the frosting onto the cooled cupcakes. Decorate each cupcake with a banana slice. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
variations
see base recipe blood orange syrup cupcakes Prepare the basic cupcake recipe, substituting blood oranges for the sweet oranges. orange & lemon syrup cupcakes Prepare the basic cupcake recipe, adding 2 tablespoons lemon juice to the orange pure. For the syrup, zest 1 medium lemon and add with the orange zest to the water and sugar syrup.
grapefruit & orange syrup cupcakes Prepare the basic cupcake recipe. Add 2 tablespoons grapefruit juice to the orange pure. For the syrup, zest half a medium grapefruit and add it with the orange zest to the water and sugar syrup. key lime syrup cupcakes Prepare the basic cupcake recipe, substituting 6 small Key limes or 4 Persian limes for the sweet oranges, and use lime rind to make the syrup.
mandarin oranges & almond syrup cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) pured mandarin oranges for the oranges in the cupcakes and prepared almond syrup for the orange syrup.
variations
vanilla cupcakes
see base recipe saffron cupcakes Prepare the basic cupcake recipe. Add a pinch of sa ron to 2 tablespoons boiling water. Infuse for 5 minutes. After creaming the cupcake ingredients, stir in sa ron and water. almond cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons ground
almonds to the mixture and substituting 1 teaspoon almond extract for the vanilla extract. vanilla & raisin cupcakes Prepare the basic cupcake recipe. After creaming the cupcake ingredients, stir in 1/2 cup (3 1/2 oz.) golden raisins. coffeetime cupcakes Prepare the basic cupcake recipe, substituting co ee extract for vanilla.
variations
gingerbread pots
see base recipe fruity pots
Fold 1/2 cup (3 1/2 oz.) mixed chopped dried apricots, raisins, and golden raisins into the egg mixture before stirring into the dry ingredients. rhubarb ginger pots Add 1/2 cup (3 1/2 oz.) cooked sweetened rhubarb to the egg mixture before stirring in the dry ingredients. banana ginger pots Add 1 mashed banana to the egg mixture before stirring in the dry
ingredients. apple ginger pots Add 1 grated Golden Delicious apple to the egg mixture before stirring in the dry ingredients. gingerbread pots with ginger honey drizzle Prepare the basic cupcake recipe, substituting 1/2 cup (6 oz.) honey and 1 tablespoon freshly grated ginger for the drizzle. Simmer the honey and ginger together in a saucepan for 5 minutes, let cool,
variations
orange & lemon butter y cupcakes Prepare the basic cupcake recipe. Add 1 1/2 tablespoons grated orange zest to the frosting mixture. red currant butterfly cupcakes Prepare the basic cupcake recipe. Lightly crush 1/3 cup (2 1/2 oz.) fresh or thawed frozen red currants with a fork and add to the frosting mixture. hazelnut cupcakes & raisin butter y
Prepare the basic cupcake recipe. Stir 3 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons golden raisins into the creamed frosting mixture. blueberry & lemon butter y cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) dried blueberries.
variations
cupcakes Prepare the basic cupcake recipe, substituting orange liqueur for the rum and 1/2 cup (3 1/2 oz.) chopped candied peel for the raisins. vodka, chili & chocolate chip cupcakes Prepare the basic cupcake recipe. Substitute vodka for the rum. Add 1 tablespoon seeded and nely chopped chilies and 1/2 cup (3 1/2 oz.) semisweet chocolate chips in place of the raisins.
malibu & pineapple cupcakes Prepare the basic cupcake recipe, substituting Malibu for the rum and 1/2 cup (3 1/2 oz.) nely chopped dried pineapple for the raisins. golden sherry cupcakes Prepare the basic cupcake recipe, substituting sherry for the rum and 1/2 cup (2 1/2 oz.) golden raisins for the raisins.
variations
mini blueberry & coconut cupcakes Prepare the basic cupcake recipe, substituting blueberries for the raspberries and adding 1 tablespoon finely grated lime zest. mini blackberry & coconut cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (2 1/2 oz.) blackberries for the raspberries. mini lime, mango & coconut cupcakes
Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) nely chopped fresh or frozen mango and 1 tablespoon finely grated lime zest for the raspberries. mini pistachio & apricot cupcakes Prepare the basic cupcake recipe, substituting ground pistachios for the almond meal and chopped, canned apricots for the raspberries.
variations
cupcakes Prepare the basic cupcake recipe. Add 1 teaspoon hot co ee, 1 teaspoon instant co ee granules, and 1 teaspoon co ee liqueur to the frosting mixture. Swirl the co ee frosting on top of the cupcakes, and garnish with chopped walnuts. orange cream carrot cupcakes cheese-frosted
Prepare the basic cupcake recipe. To make the frosting, substitute 1 tablespoon orange juice for the lemon juice. Swirl the frosting and
garnish with chopped walnuts and finely grated lemon zest. mascarpone-frosted carrot cupcakes Prepare the basic cupcake recipe. To make the frosting, substitute 1 cup (8 oz.) mascarpone for the cream cheese. zucchini, yellow squash & carrot cupcakes Prepare the basic cupcake recipe, using 1/3 cup (2 oz.) each of shredded carrots, grated zucchini,
variations
chocolate chip & cherry-frosted cupcakes Prepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) semisweet chocolate chips into the frosting mixture after adding the food coloring. almond & cherry-frosted cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons ground almonds to the batter mixture. Sprinkle 2 tablespoons of toasted almonds on top of the frosting, and garnish each with a cherry.
crispy meringue & cherry-frosted cupcakes Prepare the basic cupcake recipe. Place 4 small meringue shells in a plastic food storage bag and lightly crush them with a rolling pin. Gently stir into the frosting mixture after adding the food coloring. Swirl onto the cupcakes. cherry, cherry cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) dried cherries to the batter.
variations
white & semisweet chocolate buttercream cupcakes Prepare the basic cupcake recipe, stirring 3 tablespoons mixed semisweet chocolate chips and white chocolate chips into the creamed batter. macadamia nut-frosted buttercream cupcakes Prepare the basic cupcake recipe. Lightly toast 1/2 cup (3 1/2 oz.) macadamia nuts and chop nely. Stir the macadamia nuts into the frosting mixture after adding the sugar.
orange & semisweet chocolate buttercream cupcakes Prepare the basic cupcake recipe, substituting 1 tablespoon orange zest for the vanilla extract. mocha buttercream cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 1 tablespoon freshly brewed dark coffee for 1 tablespoon of cream. sour cream chocolate cupcakes Prepare the basic cupcake recipe, substituting sour cream for the
variations
see base recipe applesauce & pear cupcakes Prepare the basic cupcake recipe. Substitute 1 ripe and rm, medium pear for the apple. Lay slices on top of each cupcake and sprinkle with sugar. applesauce & warm caramel cupcakes Prepare the basic cupcake recipe. To make a caramel topping, place 2 cups (6 oz.) caramels in a medium pan with 3 tablespoons
evaporated milk. Heat gently, stirring until all the caramels have melted. Prick the top of the cupcakes with a toothpick and spoon the melted caramel over the cooled cakes. Then lay slices of apple on top of each cupcake. applesauce & brandy drizzle cupcakes Prepare the basic cupcake recipe. To make the drizzle, combine 4 tablespoons apple brandy with 3 tablespoons sugar in a medium pan. Simmer gently for 5 minutes, then spoon over the cupcakes.
variations
peanut butter & jam cupcakes Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to slice o the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake. Spoon 1/2 teaspoon strawberry or raspberry jam into the small hole. Place the top back on the cupcake and frost. chocolate peanut butter cupcakes Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) semisweet chocolate chips to the batter.
peanut butter cupcakes with fudge frosting Prepare the basic cupcake recipe. For the frosting, substitute smooth peanut butter for the crunchy. Add 2 tablespoons Dutch-process cocoa powder to the frosting mixture after adding the milk. peanut butter bar cupcakes Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to slice o the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake. Spoon 1/2 teaspoon
chopped peanut candy bar into the small hole. Place the top back on the cupcake and frost.
variations
Prepare the basic cupcake recipe. After creaming the batter, stir in 1/2 cup (2 oz.) blueberries, and substitute 1 tablespoon nely grated lime zest for the lemon zest. poppy seed & cranberry cupcakes with lemon drizzle Prepare the basic cupcake recipe. After creaming the batter, stir in 1/2 cup (3 1/2 oz.) dried chopped cranberries. almond poppy seed cupcakes with almond drizzle
Prepare the basic cupcake recipe, substituting 1 teaspoon almond extract for the lemon zest. For the drizzle, substitute 1 teaspoon almond extract plus 3 tablespoons milk in place of the lemon juice.
variations
madeleines
see base recipe cassis-drizzled madeleines Prepare the basic recipe. For the drizzle, substitute 4 tablespoons cassis liqueur for the lemon juice, and proceed as in base recipe. chocolate madeleines Prepare the basic recipe. Substitute 2 tablespoons Dutch-process cocoa powder for 2 tablespoons of the flour.
vanilla madeleines Prepare the basic recipe. Add 1 teaspoon vanilla extract to the eggs and sugar before creaming the batter. For the drizzle, mix 1 cup (4 1/2 oz.) confectioners sugar, 4 tablespoons milk, 1/2 teaspoon vanilla extract until it resembles the consistency of heavy cream. Proceed as in base recipe. orange madeleines
Prepare the basic cupcake recipe, substituting orange zest for lemon.
variations
banana cupcakes
see base recipe chocolate chip & banana
cupcakes Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) semisweet chocolate chips along with the mashed bananas. cinnamon & oat-topped banana cupcakes Prepare the basic cupcake recipe, omitting the frosting. Place 3 tablespoons granulated sugar, 1 teaspoon cinnamon, 2 tablespoons softened sweet butter, 4 tablespoons rolled oats, and 1 tablespoon flour in a medium bowl. Mix until well combined. Sprinkle a
little over the cupcakes before baking them. walnut & cinnamon-frosted banana cupcakes Prepare the basic cupcake recipe. Add 3 tablespoons chopped walnuts and 1 teaspoon cinnamon to the frosting after creaming it. blueberry & banana cupcakes Prepare the basic cupcake recipe. Stir in 1/2 cup (3 oz.) dried blueberries along with the mashed bananas.
cupcakes a culinary adventure. Unusual pairings pistachio and rosewater, cardamom and orange abound.
carnation cupcakes
see variations Cooking with owers goes back centuries. You can nd old recipes for ower water, jellies, jams, and yes, cupcakes!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 1 3/4 cups confectioners sugar 2 tbsp. lemon juice 3 dozen red, pink, or striped carnations
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5
minutes. Then remove the cupcakes and cool on a rack. To make the frosting, sift the confectioners sugar into a medium bowl. Slowly add the lemon juice, stirring until the frosting holds its shape. Spread the frosting onto the cooled cupcakes. Snip the heels o the carnation owers and place a ower in the center of each cupcake. Store unfrosted in an airtight container for up to 3 days, or freeze in an airtight container for
up to 3 months.
chai cupcakes
see variations
Chai is a spiced Indian tea made with frothy warm milk almost like an Indian cappuccino! This cupcake captures its light, spicy flavor.
for the cupcakes 2 cups cake flour 1/2 tsp. salt 1 tsp. baking powder 1 tbsp. chai tea powder
1/4 cup (1/2 stick) sweet butter, softened 3/4 cup packed light brown sugar 2 large egg whites 2/3 cup buttermilk for the frosting
Preheat the oven to 350F (175C). Place 12 baking cups in a mu n pan. In a medium bowl, mix the our, baking powder, salt, and chai powder. In a separate bowl, beat the butter and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the our mixture, and nally the buttermilk. Mix until combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. To make the frosting, mix the cream cheese and confectioners sugar together in a medium bowl and beat until soft and light. Add the lemon and vanilla, and beat until smooth. Spoon the frosting over the cupcakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
fennel cupcakes
see variations Lightly crushed fennel seeds give this cupcake a sweet licorice avor. In India, fennel seeds are chewed after meals to refresh the breath.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. finely crushed fennel seeds for the frosting 1 cup cream cheese, softened 1 1/2 cups confectioners sugar, sifted 1 tbsp. licorice-flavored liqueur 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter
into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, combine the cream cheese and confectioners sugar, and beat briskly until soft and creamy. Add the liqueur and vanilla, and stir well. Swirl onto the top of the cupcakes, and decorate with the fennel seeds. Store unfrosted for up to 3 days in an airtight container, or freeze for 3 months.
1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1/2 cup buttermilk 1 tsp. vanilla 1 cup cooked rhubarb for the frosting 1 cup cream cheese, softened 1 tbsp. lime juice 1 1/2 cups confectioners sugar, sifted 1/2 tsp. ground ginger
Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients, except the rhubarb, in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Hollow out a small hole in each cake and ll with 1 teaspoon rhubarb. For the frosting, combine the cream cheese and confectioners sugar,
and beat briskly until soft and creamy. Add the lime juice, ground ginger, and candied ginger and mix well. Spoon onto the cupcakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
The marriage of lavender and honey is truly wonderful. If you can nd lavender honey, it will enhance the flavor even more.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 1 cup cream cheese, softened
1 1/2 cups confectioners sugar, sifted 1/3 cup honey Blue food coloring
Preheat the oven to 400F (200C). Place 18 baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the cream cheese and confectioners sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half of the lavender owers. Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers. Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
3/4 cup granulated sugar 1/2 cup vegetable oil 2 large eggs
1/2 cup (2 medium) mashed bananas 1 1/2 tbsp. grated orange zest 1/2 cup shredded carrot 1/2 cup flaked coconut
for the frosting 1/2 cup (1 stick) sweet butter, softened 2 1/2 cups confectioners sugar, sifted 2 tbsp. freshly squeezed orange juice 2 tbsp. orange marmalade
Preheat the oven to 350F (175C). Place 12 baking cups in a mu n pan. In a medium bowl, sift the our, baking powder, cinnamon, and salt. In a large bowl, cream the sugar and oil with an electric mixer until light and u y. Beat in the eggs slowly, then stir in the dry ingredients in 3 batches. Add the rest of the ingredients, and stir until combined. Spoon the batter
into the cups. Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the butter in a medium bowl. Add the sugar and orange juice, and beat smooth. Add marmalade or save for garnish. Spread or dollop frosting onto cupcakes and garnish with marmalade if desired. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see variations Rosewater is a delicate, sweet avoring made by steeping rose petals in water, oil, or alcohol. Try to use unsalted pistachios in this recipe.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting 1 cup cream cheese 2 tbsp. rosewater 1 1/2 cups confectioners sugar, sifted 3 tbsp. chopped pistachios
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, combine the cream cheese and confectioners sugar, and beat with an electric mixer until soft and creamy. Add the rosewater and stir well. Add pistachios, or save them for garnish. Swirl frosting onto the top of the cupcakes and garnish with pistachios if desired. Store without frosting for up to 3 days in an airtight container, or freeze for up to 3 months.
1/4 cup buttermilk 2 tbsp. Armagnac for the frosting 1 cup cream cheese, softened 1 tsp. orange extract 1 1/2 cups confectioners sugar, sifted 1 1/2 tbsp. grated orange zest
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes.
Remove pans from the oven and cool for 5 minutes. With a skewer or toothpick, poke holes in the tops of the cupcakes, then drizzle lightly with Armagnac. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese in a bowl with an electric mixer until light and u y. Beat in the confectioners sugar for 1 to 2 minutes, then beat in the orange extract and zest until smooth and light. Spread the frosting on the cupcakes. Store unfrosted for up to
for the cupcakes 1 1/2 cups all-purpose flour 1 tsp. baking powder 2 tsp. cinnamon 1 tsp. allspice 2 large eggs 1/4 tsp. nutmeg 3/4 cup sour cream
1 cup packed light brown sugar 3 tbsp. golden raisins 3 tbsp. chopped pecans for the frosting 1 cup cream cheese, softened 1/2 cup (1 stick) sweet butter, softened 1 1/2 cups confectioners sugar, sifted 1 tbsp. grated orange zest
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Sift the dry ingredients into a medium bowl and put aside. In a large bowl, beat the eggs and sour cream with an electric mixer. Add the sugar and mix well. Then add the dry ingredients in 3 batches, and mix until smooth. Stir in the raisins and pecans. Spoon the batter into the cups. Bake for 20 minutes until rm. Remove pans from the oven and
cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese and butter together with an electric mixer, until light and u y. Add the confectioners sugar and beat until creamy. Beat in the orange zest and the juice. Spread the frosting on the cupcakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
Cardamom has a pungent aroma and is often used in Indian cooking to flavor curries.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. ground cardamom 1 tsp. orange extract for the frosting 2 cups confectioners sugar, sifted
1/2 cup (1 stick) sweet butter, softened 1/4 cup sour cream 1 1/2 tbsp. grated orange zest 1 tsp. orange extract 36 cardamom pods (for decoration only)
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake in the oven for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, beat the confectioners sugar, butter, sour cream, orange zest, and orange extract with an electric mixer until smooth. Spread the frosting on the cupcakes and top each with 2 cardamom pods. Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.
variations
carnation cupcakes
see base recipe frosted flower cupcakes
Prepare the basic cupcake recipe. To prepare the frosted owers, put an egg white in a small bowl and some granulated sugar in another small bowl. Take a selection of ower petals (roses and pansies work well) and brush with egg white on both sides. Dust the petals with the sugar, place on a tray, and leave in a cool dry place to dry and sti en. Lay on top of the frosted cupcakes. rose cupcakes Prepare the basic cupcake recipe. Substitute 2 dozen rose petals for
the carnations. citrus cream carnation cupcakes Prepare the basic cupcake recipe. To make a citrus cream frosting, combine 1/2 cup (4 oz.) cream cheese with 2 teaspoons orange and lemon zest in a small bowl. Stir in 3 tablespoons confectioners sugar, spread onto the cupcakes, and garnish with the carnations. jordan almond cupcakes Prepare the basic cupcake recipe, substituting almond extract for
variations
chai cupcakes
see base recipe
chocolate chip & chai cupcakes Prepare the basic cupcake recipe, stirring in 1/2 cup (3 1/2 oz.) semisweet chocolate chips after adding the buttermilk. cinnamon & orange chai cupcakes Prepare the basic cupcake recipe, adding 2 teaspoons cinnamon to the dry ingredients. Add 1 tablespoon grated orange zest along with the buttermilk. white chocolate & vanilla chai
cupcakes Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) white chocolate chips and 1 teaspoon vanilla extract after adding the buttermilk. chai cupcakes with lemon drizzle Prepare the basic cupcake recipe. Omit the cream cheese and whisk the confectioners sugar, lemon juice, and vanilla together and drizzle over the cupcakes.
malted milk cupcakes Prepare the basic cupcake recipe, substituting malted milk powder for the chai. For the frosting, substitute 2 tablespoons chocolate syrup for the lemon juice and decorate the cupcakes with chocolate-covered malted milk balls.
variations
fennel cupcakes
see base recipe fennel & orange cupcakes Prepare the basic cupcake recipe. Add 1 tablespoon nely grated orange zest to the cupcake mixture. For the frosting, substitute 1 teaspoon orange extract for the vanilla.
fennel & almond cupcakes Prepare the basic cupcake recipe, adding 4 tablespoons chopped blanched almonds after mixing the cupcake batter. fennel & pink pepper cupcakes Prepare the basic cupcake recipe. For the frosting, omit the vanilla extract and instead add 1 teaspoon finely crushed pink peppercorns. cardamom cupcakes Prepare the basic cupcake recipe, substituting crushed cardamom
seeds for the fennel and orangeavored liqueur for the licoriceflavored liqueur. poppy seed & amaretto cupcakes Prepare the basic cupcake recipe, substituting poppy seeds for the fennel and almond- avored liqueur for the licorice-flavored liqueur.
variations
rhubarb, cinnamon & ginger cupcakes Prepare the basic cupcake recipe. Add 2 teaspoons cinnamon to the cupcake mixture before stirring the batter. rhubarb, custard & ginger cupcakes Prepare the basic cupcake recipe. Slice the cupcakes horizontally and spread 1 tablespoon custard (or prepared vanilla pudding) onto the base. Pop the top back on and smother with the ginger frosting.
golden raisin, rhubarb & ginger cupcakes Prepare the basic cupcake recipe. After mixing the batter, add 1/4 cup (2 oz.) golden raisins. lemony rhubarb cupcakes Prepare the basic cupcake recipe, substituting lemon zest for the vanilla extract. In the frosting, substitute lemon juice for lime juice and omit the ground and candied ginger. orange rhubarb cupcakes
Prepare the basic cupcake recipe, substituting orange zest for the vanilla extract. In the frosting, substitute orange juice for lime juice and nely chopped candied orange peel for the ground and candied ginger.
variations
and adding 1 cup dried blueberries to the cupcake batter after creaming. For the frosting, substitute 2 tablespoons lemon juice for the honey and 1 cup (4 oz.) fresh blueberries for the lavender flowers. lavender & orange ower cream cupcakes Prepare the basic cupcake recipe. To make the frosting, combine 3 tablespoons orange ower water with the cream cheese and confectioners sugar. Add the honey. Beat well and stir in the
lavender flowers. lemon lavender cupcakes Prepare the basic cupcake recipe, substituting lemon zest for the vanilla extract. To make the frosting, add 1 teaspoon lemon zest to the cream cheese and confectioners sugar. Add the honey. Beat well and stir in the lavender flowers.
variations
macadamia hummingbird cupcakes with marmalade frosting Prepare the basic cupcake recipe adding 1/2 cup (3 1/2 oz.) chopped macadamia nuts after mixing in the eggs. hummingbird cupcakes with figs Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) chopped dried gs for the pineapple. hummingird cupcakes with
lemon frosting Prepare the basic cupcake recipe. To make the frosting, substitute 2 tablespoons lemon juice for the orange juice, and 2 tablespoons lemon curd for the marmalade. hummingbird cupcakes with pineapple frosting Prepare the basic cupcake recipe. To make the frosting, substitute 2 tablespoons lemon juice for the orange juice, and 1/4 cup (1 1/2 oz.) crushed pineapple for the marmalade.
black walnut hummingbird cupcakes with marmalade frosting Prepare the basic cupcake, adding 1/2 cup (2 oz.) nely ground black walnuts to the batter after creaming.
variations
For the frosting, substitute 3 tablespoons chopped walnuts for the pistachios. almond & rosewater cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons toasted almonds for the pistachios. pistachio & orange ower water cupcakes Prepare the basic cupcake recipe, substituting orange ower water for the rosewater. For the frosting,
substitute 1 tablespoon orange flower water for the rosewater. pistachio & amaretto cupcakes Prepare the basic cupcake recipe, substituting 1 tablespoon Amaretto for the 1 teaspoon rosewater.
variations
almond & amaretto cupcakes Prepare the basic cupcake recipe, substituting 2 tablespoons Amaretto for the Armagnac. Add 3 tablespoons ground almonds to the cupcake mixture along with the other ingredients. For the frosting, add 2 tablespoons chopped almonds, and omit the orange juice and zest. hazelnut & kahlua cupcakes
Prepare the basic cupcake recipe, substituting 2 tablespoons Kahlua for the Armagnac. Add 3 tablespoons nely chopped
hazelnuts to the cupcake mixture along with the other ingredients. For the frosting, add 2 tablespoons chopped hazelnuts, and omit the orange juice and zest. orange, prune & armagnac cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 oz.) chopped, pitted prunes after combining the rest of the cupcake ingredients.
variations
ginger-frosted spiced sour cream cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons chopped candied ginger for the orange zest and orange juice. co ee-frosted spiced sour cream cupcakes Prepare the basic cupcake recipe, but omit the frosting. For the frosting, mix 2 tablespoons strong co ee and 2 tablespoons malted milk powder until dissolved. Whisk 1 1/2 cups (10 oz.) confectioners
sugar into the co ee mixture until dissolved. maple & walnut-frosted spiced sour cream cupcakes Prepare the basic cupcake recipe. To make the frosting, add 1/2 teaspoon maple- avored extract to the creamed confectioners sugar, butter, and cream cheese. Omit the orange juice and zest. Smear the frosting onto the cupcakes and top with 1/2 cup (3 1/2 oz.) chopped walnuts.
applesauce spiced cupcakes Prepare the basic cupcake recipe, substituting applesauce for the sour cream.
variations
sugar,
cardamom, custard & orange cupcakes Prepare the basic cupcake recipe. Slice the cupcakes horizontally and spread 1 tablespoon custard (or prepared vanilla pudding) onto the base. Pop the top back on and smother with the orange frosting. cardamom & lemongrass cupcakes Prepare the basic cupcake recipe.
For the frosting, add 1 tablespoon nely chopped lemongrass after creaming the other ingredients. cardamom, ice cream & orange cupcakes Prepare the basic cupcake recipe. Slice the cupcakes horizontally and place a small scoop of cinnamon ice cream onto the base. Pop the top back on and drizzle with warm caramel ice cream topping.
chocolate cupcakes
Minted chocolate cupcakes, chocolate chip and raisin brioches, white chocolate and strawberry cupcakes the cupcakes in this chapter will satisfy your chocolate craving in an instant!
Preheat the oven to 325F (160C). Place 12 paper baking cups in a muffin pan. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little. Beat the eggs and sugar in a large bowl until pale and thick. Fold the our, baking powder, and salt into the egg mixture and then stir in the melted chocolate and butter until well blended.
Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes from pan. Serve swiftly, dusted with cocoa powder. Store in the refrigerator in an airtight container for up to 3 days.
Makes 1 dozen
see variations Its best to move these cupcakes from freezer to refrigerator 30 minutes before serving.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 1 1/2 cups cake flour 1 tsp. baking powder 1 tsp. salt 4 large eggs
1/2 cup (3 1/2 oz.) semisweet chocolate 1/3 cup heavy cream
Preheat the oven to 350F Place 18 paper baking mu n pans. Combine cupcake ingredients in a bowl and beat with an mixer until smooth and about 2 to 3 minutes.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack. When cool, slice the cupcakes horizontally and spread a little softened ice cream on the bottom slice. Place the top back on the cupcake and freeze. Prepare the glaze by melting the chocolate in a double boiler, or a medium bowl over a pan of simmering water, stirring until completely melted. Remove from the heat. Add the cream and stir until well combined. Cool slightly and spoon over the cupcakes. Return to the freezer to set. Freeze in an airtight container for
up to 3 months.
see variations
1/2 cup (3 1/2 oz.) white chocolate chips for the frosting 1 cup cream cheese, softened 1 tsp. vanilla extract 1 1/2 cups confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine the butter, sugar, our, baking powder, salt, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese, confectioners sugar, vanilla, and
butter until smooth and creamy. Stir in the chopped strawberries. Spread frosting on top of the cupcakes. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
see variations
The Spanish conquistadors brought chocolate back from Mexico, a fact that inspired this delicious combination of semisweet chocolate and tingling chili.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 1 1/2 cups cake flour 1 tsp. baking powder 1/2 tsp. salt 4 large eggs
for the frosting 1 1/2 cups confectioners sugar, sifted 1/2 cup Dutch-process cocoa powder 3 tbsp. Tia Maria
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then
remove the cupcakes and cool on a rack. To make the frosting, blend all the ingredients together in a food processor. Spread the frosting on the cooled cupcakes. Store unfrosted in an airtight container for up to 2 days.
see variations Technically, white chocolate is not a chocolate, but it tastes just as decadent!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1/2 tsp. salt 4 large eggs 1 tsp. baking powder
1/2 cup (3 1/2 oz.) white chocolate chips for the frosting
1 cup (7 oz.) white chocolate chips 5 tbsp. milk 1 1/2 cups confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the
frosting, melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Spread over the cupcakes and sprinkle with the nuts. Store unfrosted in an airtight container for up to 2 days.
1 tsp. vanilla extract for the frosting 3 1/2 oz. semisweet chocolate, roughly 2 tbsp. milk chopped
Preheat the oven to 350F (175C). Place 18 paper baking cups into mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes.
Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on the rack. To make the frosting, gently heat the chocolate, milk, and butter in a small, heavy saucepan, stirring until melted. Remove from the heat and beat in the confectioners sugar. Swirl the frosting onto the cooled cupcakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
for the frosting 1/2 cup (1 stick) sweet butter, softened 1 tbsp. milk 3 1/2 oz. semisweet chocolate, melted 1 tsp. vanilla extract 3/4 cup confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups into mu n pans. Sift the our, baking powder, and salt and set aside. In a medium bowl, cream the sugar and
butter. Add the egg yolks and beat well. Add the melted chocolate and vanilla, mixing well. Add the our and milk alternately, beating well with each addition. Beat the egg whites in a medium bowl until soft peaks form, and gently fold them into the batter. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, cream the butter in a medium bowl. Beat in the milk until smooth. Stir in the chocolate and vanilla. Beat in the confectioners sugar until thick and
creamy. Spread over the cupcakes. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
see variations
The classic German dessert Black Forest Cake was the inspiration for this cupcake.
for the cupcakes 1 1/2 cups cake flour 1 tsp. baking powder 1/2 tsp. salt 4 tbsp. Dutch-process cocoa powder
1 cup (2 sticks) sweet butter, softened 1/2 cup pitted and chopped sweet cherries 2 tbsp. kirsch (or other cherry-flavored liqueur)
3 tbsp. confectioners sugar, sifted 12 whole sweet cherries 3 1/2 oz. semisweet chocolate bar
Preheat the oven to 325F (160C). Place 18 paper baking cups in mu n pans. In a medium bowl, sift together the our, cocoa, salt and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the our mixture and the cherries, and stir until well combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the
oven and cool for 5 minutes. Pour a little kirsch over each cupcake. Remove the cupcakes from the pans and cool on a rack. For the topping, whip the cream and confectioners sugar together until slightly sti . Using a vegetable peeler, shave curls of chocolate from the bar. Garnish the cupcakes with a dollop of cream. Place a cherry in the center and chocolate around it. Store unfrosted in an airtight container for up to 3 days.
see variations
that and
1/3 cup (2/3 stick) sweet butter, softened 2 cups confectioners sugar, sifted 1 tsp. mint extract Green food coloring chips
Preheat the oven to 325F (160C). Place 18 paper baking cups into mu n pans. In a medium bowl, sift together the our, cocoa, baking powder, and salt. Set aside. Beat the sugar and butter together in a large bowl until smooth. Add the eggs one at a time, beating well after each addition. Add the our mixture gradually, stirring until well combined. Stir in the
mint extract and chocolate chips. Spoon the mixture into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the butter and confectioners sugar in a small bowl until smooth and creamy. Stir in the mint extract and just enough food coloring to turn the frosting a mint green. Frost the cupcakes and decorate with chocolate chips. Store unfrosted in an airtight container for up to 3 days, or
coffee.
1/2 tbsp. active dry yeast 1/2 cup warm water 1 tsp. sugar
2 1/2 cups all-purpose flour 4 large eggs 1/4 cup granulated sugar Pinch of salt 1/2 cup (1 stick) sweet butter, softened 1/2 cup (3 1/2 oz.) raisins chips 1/2 cup (3 1/2 oz.) semisweet chocolate 1 beaten egg
Combine the yeast, water, and the teaspoon of sugar in a large bowl. Stir well and leave in a warm place
for 10 minutes. Stir in 1/2 cup of the our until the mixture becomes a smooth paste. Beat the eggs and add them to the yeast mixture. Add the sugar and salt. Stir in the remaining our, and mix until the dough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400F (200C). Grease 12 mini brioche or mu n molds. Beat the butter, raisins, and chocolate chips into the dough. Fill the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen
to ll about two-thirds of each mold. Brush each brioche with a little of the beaten egg and bake for 20 minutes. Cool in the molds for 5 minutes, remove, and cool on a rack. Store in an airtight container for up to 2 days.
Makes 1 dozen
Preheat the oven to 325F (160C). Place 12 paper baking cups in a mu n pan. Melt the butter and chocolate in a double boiler, or medium bowl over a pan of simmering water, stirring until completely melted. Cool slightly. Beat the sugar and egg yolks in a medium bowl until thick and creamy. Stir the butter and chocolate, our, and hazelnuts into the egg mixture. In a medium bowl, beat the egg whites to soft peaks, and gently
fold into the chocolate mixture. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 dozen
see variations Orange extract helps sweeten the bitterness of the chocolate.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the glaze 1/2 cup (3 1/2 oz.) semisweet chocolate 1/3 cup heavy cream 1 tsp. orange extract chips
Preheat the oven to 350F (175C). Place 18 paper baking cups into mu n pans. Combine all the cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5
minutes. Then remove the cupcakes and cool on a rack. For the chocolate glaze, melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract, and stir until well combined. Cool slightly and pour over the cupcakes. Refrigerate until set. Store unglazed in an airtight container for up to 2 days, or freeze for up to 3 months.
2 large eggs
1 1/2 cups granulated sugar 1 tsp. vanilla extract 1 cup all-purpose flour for the topping 1 cup heavy cream 1 tsp. vanilla extract
Preheat the oven to 325F (160C). Place 12 paper baking cups in a mu n pan. Melt the chocolate and butter in a double boiler or medium bowl set over a pan of simmering water, stirring until melted. Set aside to cool. In a medium bowl,
beat the eggs, sugar, and vanilla until pale and thick. Fold in the chocolate and then the our, mixing until well combined. Spoon batter into the cups. Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the topping, beat the cream in a medium bowl until semi-sti . Fold in the vanilla and confectioners sugar. Place a dollop or two on each brownie.
Makes 1 dozen
variations
raspberry mud cupcakes Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) lightly crushed raspberries to the mixture after adding the melted chocolate. white chocolate mud cupcakes Prepare the basic cupcake recipe. Substitute 1 1/2 cups (10 1/2 oz.) white chocolate chips for the semisweet chocolate chips. macadamia mud cupcakes Prepare the basic cupcake recipe. Toast and chop 1/2 cup (3 1/2 oz.)
macadamia nuts, and stir them in after adding the melted chocolate. mocha mud cupcakes Prepare the basic cupcake recipe. Stir in 2 teaspoons instant espresso powder to the mixture after adding the melted chocolate. chocolate truffle mud cupcakes Prepare the basic cupcake recipe, substituting nely chopped chocolate tru es for the chocolate chips.
variations
vanilla ice cream cupcakes Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) vanilla ice cream for the chocolate ice cream. chocolate chip & mint ice cream cupcakes Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) mint chocolate chip ice cream for the chocolate ice cream. coffee ice cream cupcakes Prepare the basic cupcake recipe,
substituting 1 cup (3 oz.) co ee ice cream for the chocolate ice cream.
variations
see base recipe chocolate, strawberry & black pepper cupcakes Prepare the basic cupcake recipe, but replace the white chocolate chips with semisweet chocolate chips. Stir in 1 teaspoon freshly ground black pepper. balsamic vinegar & strawberry cupcakes Prepare the basic cupcake recipe, substituting 2 teaspoons sweet balsamic vinegar for the vanilla
extract. Omit the white chocolate chips. lemony white chocolate & strawberry cupcakes Prepare the basic cupcake recipe, adding 1 teaspoon grated lemon zest to the batter.
variations
Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons vodka for the Tia Maria. orange liqueur-frosted chocolate & chili cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons Grand Marnier or another orange liqueur for the Tia Maria. mexican cupcakes chocolate & chili
Prepare the basic cupcake recipe, substituting nely chopped Mexican chocolate for the semisweet chocolate chips.
variations
chopped blanched almonds for half the white chocolate chips. For the frosting, substitute 3 tablespoons toasted almonds for the macadamia nuts. white chocolate, cranberry & macadamia nut cupcakes Prepare the basic cupcake recipe, using only 1/4 cup (2 oz.) white chocolate chips and adding 1/2 cup (3 1/2 oz.) dried cranberries and 1 tablespoon orange zest.
variations
candy fudge-frosted cupcakes Prepare the basic cupcake recipe. For the frosting, add 1/2 cup (3 1/2 oz.) lightly crushed chocolate candies to the mixture after creaming the other ingredients. white chocolate fudge-frosted cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 1/2 oz.) white chocolate for the semisweet chocolate, and add 1 teaspoon vanilla extract.
fudge-frosted raisin cupcakes Prepare the basic cupcake recipe, and add 1/2 cup (3 1/2 oz.) golden raisins to the mixture after creaming the batter. truffle-frosted cupcakes Prepare the basic cupcake recipe. For the frosting, substitute chopped chocolate tru es for the semisweet chocolate.
variations
cupcakes Prepare the basic cupcake recipe. For the frosting, mix 1 teaspoon hot co ee with 2 tablespoons co ee granules and stir until dissolved. Leave to cool. Stir the cooled co ee into the chocolate frosting. white chocolate-frosted devils food cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 1/2 oz.) melted white chocolate for the semisweet chocolate.
hazelnut & chocolate-frosted devils food cupcakes Prepare the basic cupcake recipe. For the frosting, add 1/2 cup (3 1/2 oz.) chopped toasted hazelnuts after combining the other ingredients. sour cream devils food cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) sour cream for 1 stick of the butter. red devil cupcakes Prepare the basic cupcake recipe,
red
food
variations
see base recipe slivered almond & cherry cupcakes Prepare the basic cupcake recipe, folding 3 tablespoons toasted slivered almonds to the cream after it has been whipped. choc & prune cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped prunes for the cherries. For the frosting, substitute 3 tablespoons chopped prunes for the
whole cherries. choc & blueberry cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) crushed blueberries for the cherries. For the frosting, substitute 3 tablespoons blueberries for the cherries. choc & coffee cupcakes Prepare the basic cupcake recipe, substituting Kahlua for kirsch. For the frosting, substitute 1 cup (6 oz.) chocolate-covered espresso beans
variations
raisin & mint chocolate cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) golden raisins along with the chocolate chips. orange & mint chocolate cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) orange chocolate chunks for the semisweet chocolate chips. peppermint chocolate cupcakes
Prepare the basic cupcake recipe, substituting peppermint extract for mint extract. In the frosting, omit the food coloring, substitute peppermint extract for mint extract, and use peppermint candies in place of semisweet chocolate chips. chocolate mint geranium cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 tbsp.) fresh chocolate mint geranium leaves for chocolate chips on top of the cupcakes.
variations
sa ron, chocolate chip, & raisin brioches Prepare the basic brioche recipe, adding a pinch of saffron to the dry ingredients. white chocolate & macadamia nut brioches Prepare the basic brioche recipe, substituting 1/2 cup (3 1/2 oz.) white chocolate chips and 1/2 cup (3 1/2 oz.) chopped macadamia nuts for the chocolate chips and raisins.
chocolate & cinnamon brioches Prepare the basic brioche recipe, adding 2 teaspoons cinnamon to the flour. chocolate & dried cherry brioches Prepare the basic brioche recipe, substituting dried cherries for raisins. chocolate chip & banana brioches Prepare the basic brioche recipe, substituting 1/2 cup mashed
banana raisins.
(about
banana)
for
variations
see base recipe chocolate hazelnut & cranberry cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons chopped dried cranberries to the egg mixture. chocolate hazelnut & orange cupcakes Prepare the basic cupcake recipe, adding 2 tablespoons nely grated orange zest to the egg mixture.
chocolate macadamia nut cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) toasted and chopped macadamia nuts for the hazelnuts. chocolate pecan cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) toasted and chopped pecans for the hazelnuts. chocolate almond cupcakes Prepare the basic cupcake recipe,
adding 1 teaspoon almond extract and substituting 1/2 cup (3 1/2 oz.) toasted aked almonds for the hazelnuts.
variations
chocolate orange
cupcakes
see base recipe chocolate orange marshmallowcentered cupcakes Bake and cool the cupcakes. Slice the top o each cupcake and hollow out a small hole. Push 1 mini marshmallow into the hole. Place the lid back on and frost with the chocolate glaze. chocolate orange custard cupcakes & vanilla
Bake and cool the cupcakes. Slice the top o each cupcake and hollow out a small hole. Pipe 1 teaspoon vanilla pie lling into the hole. Replace the lid and frost with the chocolate glaze. white chocolate & vanilla cupcakes Prepare the basic cupcake recipe, substituting white chocolate chips for the semisweet chocolate chips and vanilla extract for the orange extract. Omit the orange zest. Use white chocolate chips for the glaze instead of semisweet chocolate.
chocolate candied orangecentered cupcakes Bake and cool the cupcakes. Slice the top o each cupcake and hollow out a small hole. Push 1 small piece candied orange slice into the hole. Place the lid back on and frost with the chocolate glaze.
variations
Prepare the basic cupcake recipe, substituting white chocolate chips for half the quantity of semisweet chocolate chips. chocolate fudge-frosted brownie cupcakes Prepare the basic cupcake recipe, and omit the topping. To make the frosting, combine 1/2 cup (3 1/2 oz.) semisweet chocolate, 2 tablespoons milk, and 4 tablespoons sweet butter in a medium saucepan and stir until the chocolate has melted. Cool slightly and add 3 tablespoons
confectioners smooth.
sugar.
Mix
until
chocolate brownie cupcake sundae Prepare the basic cupcake recipe. To serve, place a cupcake on each plate. Top with a scoop of ice cream, a drizzle of hot fudge or caramel sauce, and a dollop of the vanilla cream topping.
decadent cupcakes
The recipes in this chapter will leave no doubt in your mind that the cupcake is most de nitely a grown-up treat. From baked cheesecakes to brioche bread pudding to Florentine cupcakes, this chapter provides luxurious desserts in individual-size portions!
florentine cupcakes
see variations Sa vor la dolce vita when you bite into these Italian-inspired cupcakes.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the topping 3 tbsp. slivered almonds 3 tbsp. Corn Flakes cherries 1/2 cup (3 1/2 oz.) roughly chopped candied 3 tbsp. golden raisins
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer
until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the orentine topping, combine all the ingredients except the chocolate in a small bowl. Spoon small teaspoons of the mixture onto silicone-lined cookie sheets. Bake for 5 minutes, until golden. Remove from the oven and cool for 1 minute. Remove the orentines from the sheet and
crumble. Scatter over the cooled cupcakes and drizzle with the chocolate. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
see variations
This recipe is great for lazy summer days when plump, sweet, and juicy strawberries are at the height of their season.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
4 tbsp. confectioners sugar, sifted 1 tsp. vanilla extract 4 cups sliced small strawberries 4 tbsp. strawberry jelly 1 tbsp. water
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the topping, beat the cream, confectioners sugar, and vanilla in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange the strawberries on top. In a small saucepan heat the jelly and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve. Store, without topping, in an airtight container in the refrigerator for up to 2 days.
baked cheesecakes
see variations These mouthwatering little cupcakes make stunning individual desserts. Make them ahead of time and all youll have to do is pop them on a plate when your guests are ready.
1 cup (4 1/2 oz.) graham cracker crumbs 5 tbsp. sweet butter, melted 2 cups ricotta cheese 2 tsp. vanilla extract 3 large eggs
2 cups cream cheese, softened 1 1/2 cups confectioners sugar, sifted 1 1/2 cups fresh blueberries
Preheat the oven to 325F (160C). Place 12 paper baking cups in a muffin pan. Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing rmly into the bottom. Chill until set. In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners sugar, blending until smooth. Slowly add the eggs, blending well.
Spoon the mixture into the cups. Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries. Store covered for up to 2 days in the refrigerator.
Makes 1 dozen
4 large eggs
1 tsp. orange extract for the frosting 2 cups confectioners sugar, sifted 1/4 cup sour cream 2 tbsp. Kahlua 1/2 cup (1 stick) sweet butter, softened
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about
2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the confectioners sugar and butter in a small bowl until soft and creamy. Beat in the sour cream, Kahlua, and orange zest. Swirl onto the cooled cupcakes. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
1 cup (2 sticks) sweet butter, softened 4 large eggs 4 large egg yolks
1/2 cup granulated sugar 3 tbsp. all-purpose flour for the topping 1 cup sour cream or crme fraiche dusting Cocoa powder or confectioners sugar for
Preheat the oven to 375F (190C). Butter 8 medium-sized ramekins. Dust each with our, and tap out the excess. Melt the chocolate and butter in a double boiler or medium bowl over a pan of simmering
water. Stir until smooth. Set aside to cool. In a large bowl, beat the eggs, egg yolks, and sugar until pale and creamy. Gradually add the melted chocolate, stirring until combined. Stir in the our. Pour the batter into the prepared ramekins and bake for 15 minutes, or until the tops are set. Turn out onto serving plates. Top each with a dollop of sour cream, and dust with cocoa powder or confectioners sugar. Serve swiftly.
Makes 8
see variations
Try this rich and robust cupcake recipe for an unusual and tasty twist on the classic bread pudding.
for the custard 2 large eggs 1/2 cup granulated sugar 1 tsp. vanilla extract 2 cups heavy cream for the cupcakes 12 thin slices brioche (crusts removed) 4 tbsp. sweet butter 3/4 cup fresh raspberries
To make the custard, cream the eggs, sugar, and vanilla in a small
bowl. Add the cream, stir well, and put aside. Preheat the oven to 350F (175C). Grease 12 small molds with a little melted butter. Butter both sides of the bread and cut each slice into 12 small triangles. Push 3 triangles of bread into each mold, covering the bottom. Add a layer of raspberries. Pour a layer of custard over the raspberries. Repeat the process until there are four layers of each in each mold. Place the molds in a roasting pan.
Pour boiling water into the pan until it reaches halfway up the molds. Bake until golden and rm, about 25 minutes. If the puddings begin to color too much, cover the pan with aluminum foil. Turn the puddings out of the cups and serve warm.
Makes 1 dozen
see variations
Making these cupcakes in espresso cups adds a special touch to the end of a meal.
for the cupcakes 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder Pinch of salt
1/2 cup malted milk powder 1/4 cup dark espresso coffee 1 cup granulated sugar 2 eggs
1/2 cup (1 stick) sweet butter, softened for the frosting 1 cup (2 sticks) sweet butter, softened 3 cups confectioners sugar, sifted
1 tbsp. instant coffee granules 2 tsp. hot coffee 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Lightly grease 18 espresso cups (or use mu n papers in a mu n pan). Sift the our, baking powder, and salt into a medium bowl. Combine the milk powder and co ee in a small bowl. Beat the sugar, eggs, and butter in a medium bowl until light and creamy. Add the our and co ee mixtures alternately to the egg mixture. Spoon the mixture into the cups. Bake for 15 minutes. Remove cups from oven and cool on a rack.
To make the frosting, beat the butter and confectioners sugar in a bowl until soft and creamy. Add the co ee granules to the hot co ee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Dollop frosting on cooled cupcakes in the espresso cups. Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.
see variations Try using di erent oval or rectangular-shaped friand pans. They are available from specialty cookware stores. If you cant nd a friand pan, a regular mu n pan works fine.
1 3/4 cups (2 sticks plus 3 tbsp.) sweet 1 cup (3 1/2 oz.) ground almonds 6 large egg whites 2/3 cup all-purpose flour 1/2 cup fresh raspberries 1/2 cup granulated sugar butter, softened
Preheat the oven to 350F (175C). Grease 12 small friand pans with a little of the butter. Mix all the ingredients in a large bowl, reserving half the raspberries, until just combined. Pour the batter into the prepared pans and scatter the remaining raspberries on top. Bake for 25 minutes, until golden and firm. Remove pans from the oven and cool for 5 minutes. Turn friands out onto a rack and cool completely. Serve dusted with confectioners
Makes 1 dozen
see variations
An unusual take on the classic key lime pie. The cupcakes look great and taste even better!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the filling 1/3 cup key lime juice 1 (14-oz.) can condensed milk
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the lling, combine the lime juice and condensed milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the lling into the hole and replace the top. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450F (230C). Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more than 1 day in an airtight container.
see variations
A classic cake scaled down to a cupcake! When turning out the cupcakes, allow the sweet juices of the pineapple to be absorbed into the golden sponge.
for the topping 1/2 cup (1 stick) sweet butter, melted 1 (20-oz.) can crushed pineapple 3/4 cup packed brown sugar for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder
4 large eggs
Preheat the oven to 350F (175C). Grease two 12-cup mu n pans with butter, and dust with a little our, tapping out the excess. In the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar. Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon
the batter on top of the pineapple mixture in each cup. Bake for 25 minutes. Remove pans from the oven and cool for 10 minutes. Turn out the cupcakes onto dessert plates, and serve warm with heavy cream if desired. Store in an airtight container for up to 2 days.
Makes 2 dozen
2 tbsp. instant coffee granules 2 2/3 cups cake flour 2 tsp. baking powder 1 tsp. salt
Preheat the oven to 350F (175C). Place 12 paper baking cups in a muffin pan. In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the co ee in the water. Beat the co ee into the butter mixture. Add the our, baking powder, salt, and milk, and beat until well combined.
Spoon the mixture into the cups. Push a couple of the caramels into the center of each cupcake, and place them in the oven. Bake for 20 minutes. Cool for 5 minutes in the pan. Turn onto a plate and serve while warm.
Makes 1 dozen
see variations This is an old classic British pudding that has recently enjoyed a bit of a renaissance. see variations
for the cupcakes 1 1/2 cups cake flour 1/2 tsp. salt 1 1/2 tsp. baking powder 2/3 cup packed brown sugar 1/2 cup milk 1 large egg
for the topping 1/2 cup packed brown sugar 4 tbsp. sweet butter 2/3 cup boiling water
Preheat the oven to 375F (190C). Line 8 mu n pans with baking parchment. In a medium bowl, combine the our, baking powder, salt, and sugar. In a separate medium bowl, beat the milk, egg, vanilla, and butter until smooth and pale, about 2 to 3 minutes. Pour the batter over the our mixture and stir with a wooden spoon. Fold in the dates. Scrape the mixture into the mu n pans,
lling each cup about halfway. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Put a half-tablespoon piece of butter on top of each cupcake, then pour about 1 tablespoon water over each. Bake for 25 minutes. Remove from oven and cool for 5 minutes in the pan. Invert onto plates, peel o the parchment, and serve immediately.
Makes 8
variations
florentine cupcakes
see base recipe chocolate chip orentine
cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) semisweet chocolate chips after creaming the batter. cherry florentine cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons chopped candied cherries after creaming the batter. almond florentine cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons chopped
blanched almonds after creaming the batter. tipsy florentine cupcakes Prepare the basic cupcake recipe, substituting 1/4 cup (2 . oz.) Amaretto for 1/4 cup (2 . oz.) of the buttermilk.
variations
strawberries & honey cupcakes Prepare the basic cupcake recipe. For the topping, substitute 2 tablespoons honey for the confectioners sugar. strawberries & lime cupcakes Prepare the basic cupcake recipe. For the topping, substitute 1 tablespoon lime juice for the vanilla extract. Substitute 4 tablespoons lime jelly for the strawberry jelly. berries & cream cupcakes
Prepare the basic cupcake recipe. For the topping, substitute 4 cups (1 lb.) mixed berries for the strawberries.
variations
baked cheesecakes
see base recipe banana & raisin baked cheesecakes Prepare the basic cupcake recipe, adding 1/2 cup mashed banana (about 1 banana) to the cheese mixture before adding the eggs. Add 4 tablespoons raisins to the mixture after adding the egg. raspberry baked cheesecakes Prepare the basic cupcake recipe, adding 1/2 cup (3 oz.) fresh raspberries after mixing in the
eggs. maple syrup baked cheesecakes Prepare the basic cupcake recipe, substituting 1/4 cup (2 . oz.) maple syrup for the confectioners sugar. almond baked cheesecakes Prepare the basic cupcake recipe, substituting 1 teaspoon almond extract for 2 teaspoons vanilla.
variations
white chocolate chip kahlua cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) white chocolate chips to the creamed batter. raisin & brazil nut kahlua cupcakes Prepare the basic cupcake recipe, adding 1/4 cup (2 oz.) raisins and 1/4 cup (2 oz.) chopped Brazil nuts to the creamed batter. cointreau & orange cupcakes
Prepare the basic cupcake recipe, substituting Cointreau for Kahlua in the frosting.
variations
cupcakes
see base recipe strawberry cream fondant cupcakes Prepare the basic cupcake recipe. Pure 5 medium-size, fresh strawberries in a food processor. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon vanilla extract until it is soft but holds its shape. Fold in the pured strawberries. Spoon over the hot cupcakes. Omit the basic topping.
orange cream fondant cupcakes Prepare the basic cupcake recipe. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon orange extract and 2 tablespoons confectioners sugar until it is soft but holds its shape. Spoon liberally over the hot cupcakes. Omit the basic topping. crme chantilly fondant cupcakes Prepare the basic cupcake recipe. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon vanilla extract and 2 tablespoons confectioners sugar until it is soft but holds its shape.
Spoon over the hot cupcakes. Omit the basic topping. cappuccino fondant cupcakes Prepare the basic cupcake recipe, adding 1 teaspoon cinnamon to the batter. Beat 1 cup (8 . oz.) heavy cream with 1 teaspoon co ee extract and 2 tablespoons confectioners sugar until it is soft but holds its shape. Spoon liberally over the hot cupcakes. Omit the basic topping.
variations
blueberry bread pudding cupcakes Prepare the basic cupcake recipe, substituting 3/4 cup (4 oz.) fresh blueberries for the raspberries. cherry bread pudding cupcakes Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) chopped candied cherries for the raspberries. chocolate chip bread pudding cupcakes Prepare the basic cupcake recipe,
substituting 3/4 cup (5 oz.) semisweet chocolate chips for the raspberries. berry delicious bread pudding cupcakes Prepare the basic cupcake recipe, substituting 1/4 cup (1 1/2 oz.) each of raspberries, blueberries, and sliced strawberries for the raspberries.
variations
cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons chocolate chips after creaming the batter. mini cinnamon espresso cupcakes Prepare the basic cupcake recipe, sifting 2 teaspoons cinnamon into the dry ingredients. mini espresso cupcakes with tia maria Prepare the basic cupcake recipe, adding 2 tablespoons Tia Maria
liqueur to the frosting. mini caramel macchiatto cupcakes Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to slice o the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake. Spoon 1 teaspoon prepared caramel sauce into the small hole. Place the top back on the cupcake and frost.
variations
strawberry friands Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) fresh strawberries for the raspberries. chocolate & pecan friands Prepare the basic cupcake recipe, substituting 3 tablespoons chopped pecans and 3 tablespoons semisweet chocolate chips for the raspberries. raisin friands Prepare the basic cupcake recipe,
substituting 1/2 cup (3 1/2 oz.) raisins for the raspberries. almond & pear friands Prepare the basic cupcake recipe, substituting 1/2 cup (3 oz.) peeled and chopped pears for the raspberries.
variations
Prepare the basic cupcake recipe. For the filling, substitute 1/2 cup (3 1/2 oz.) semisweet chocolate chips for the milk and lime juice. Melt the chocolate in a double boiler and cool slightly. Spoon the chocolate into the hole and refrigerate until set. Decorate with the meringue when the chocolate has cooled. Bake for 5 minutes until meringue is golden. lemon meringue cupcakes Prepare the basic cupcake recipe. For the filling, substitute 1/3 cup (3 . oz.) lemon juice for the key lime
juice. mango cupcakes Prepare the basic cupcake recipe. For the filling, substitute 1/3 cup (3 . oz.) mango nectar for the key lime juice.
variations
cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons chopped blanched almonds to the cupcake batter. orange pineapple upside-down cupcakes Prepare the basic cupcake recipe, adding 2 teaspoons orange extract to the cupcake batter. pineapple coconut upside-down cupcakes Prepare the basic cupcake recipe,
adding 1/2 cup (2 1/2 oz.) sweetened, aked coconut to the cupcake batter. apple brandy upside-down cupcakes Prepare the basic cupcake recipe. Replace the pineapple mixture with 20 oz. apples, peeled, cored, and sliced, 1/2 cup (1 stick) sweet butter, melted, 3/4 cup (7 oz.) packed brown sugar, and 4 tablespoons apple brandy. Combine, and proceed as in base recipe.
variations
cupcakes Prepare the basic cupcake recipe, mixing 4 tablespoons semisweet chocolate chips into the batter after the milk has been added. ginger & caramel cupcakes Prepare the basic cupcake recipe, mixing 3 tablespoons chopped candied ginger into the batter after the milk has been added. chocolate nougat cupcakes Prepare the basic cupcake recipe, substituting 6 1/2 mini Baby Ruth
bars for the caramel. peanut butter cup cupcakes Prepare the basic cupcake recipe, substituting 3 1/2 ounces of chopped chocolate-covered peanut butter cups for the caramel.
variations
Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped walnuts for half the chopped dates. date & pistachio pudding cupcakes Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped pistachios for half the chopped dates. sticky figgy pudding cupcakes Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped dried gs for half the chopped
dates.
celebration cupcakes
This chapter will provide inspiration for your next special occasion, whether a holiday like Valentines Day, or a birthday or wedding.
for the frosting 3/4 cup (4 1/2 oz.) semisweet chocolate, 2 tbsp. heavy cream chopped
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack. To make the frosting, put the semisweet chocolate and cream in a small saucepan over a low heat. Stir gently until combined. Remove from the heat and stir until the mixture is smooth. Swirl onto the cooled cupcakes. Top with aked chocolate and place 3 mini eggs on top of each one. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
wedding cupcakes
see variations
These cupcakes are perfect for a home-style wedding. Each of your guests can take one home as a memento of the day.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 2 1/2 cups confectioners sugar
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, sift the confectioners sugar into a medium bowl. Add the lemon juice gradually, until it holds its shape. Spread onto the cupcakes, and top with almonds and roses. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
passover cupcakes
see variations Make these with matzoh meal, also known as cake meal. We have added fresh blueberries to these passover treats.
1 cup granulated sugar 1/2 cup vegetable oil 3 large eggs
Preheat the oven to 350F (175C). Place 12 paper baking cups in a muffin pan. In a medium bowl, beat the sugar, oil, and eggs with an electric mixer for 2 to 3 minutes. Set aside. In a small bowl, sift together the matzoh meal, potato starch, and cinnamon. Add the dry ingredients to the egg mixture. Stir in the blueberries. Spoon the mixture into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5
minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
Traditionally, a quarter and a ring are hidden in barm brack cakes. The person who nds the ring will soon be married and the person who nds the quarter will soon be wealthy.
1/2 cup (3 1/2 oz.) raisins 1/2 cup (3 1/2 oz.) golden raisins 1/2 cup (3 1/2 oz.) currants 1 cup brewed black tea 1 tsp. allspice 4 cups all-purpose flour 1/3 cup packed brown sugar 1 tsp. baking powder Pinch of salt 1 large egg
In a large bowl, soak the dried fruits in the tea. Leave overnight or for a minimum of 6 hours. Preheat the oven to 400F (200C). Grease a 12-cup mu n pan with a little oil. Mix the dry ingredients in a large bowl. In a separate large bowl, mix the egg and butter. Add the soaked and strained fruit, and stir well. Fold in the flour mixture. Spoon the mixture into the
prepared pan. (Optional: Place a ring in one of the cakes, and a quarter in another.) Bake for approximately 30 minutes until the cupcakes are a dark golden color. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve with sweet butter. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Makes 1 dozen
king cupcakes
see variations Our version of the classic Mardi Gras king cake. The colors traditionally used on the cake represent justice, faith, and power.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting 2 1/2 cups confectioners sugar 2 tbsp. lemon juice 2 tbsp. gold-colored sugar
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes
and cool on a rack. To make the frosting, sift the confectioners sugar in a medium bowl. Slowly add the lemon juice until the mixture becomes rm but spreadable. Spread onto the cupcakes, and sprinkle with the colored sugar. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
These fun and festive little cakes will look superb on your Christmas dessert table. You can nd readyto-roll fondant frosting at cake decorating and baking supply shops.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting 4 oz. ready-to-roll white fondant frosting Green food coloring Colored candy balls 2 tbsp. raspberry jam
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients into a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Dust 2 cookie sheets with confectioners sugar. To make the frosting, divide the fondant in half. In a bowl, work green food coloring into one half and set aside. Roll the white fondant frosting to 1/8 in. (3 mm) thick. Cut 18 circles using a 2-inch (5-cm) cookie cutter and set them on one of the cookie sheets. Roll the green fondant frosting to 1/8 in. (3 mm) thick. Using a small Christmas tree cookie cutter, cut shapes out of the frosting and place them on the other cookie sheet to rm a little. Brush each cupcake with a little raspberry jam, then place a white
fondant disc on top. Top with a Christmas tree and decorate with the colored balls.
snowflake cupcakes
see variations These cupcakes are delightful for a Christmas gathering. You can serve them on Christmas Eve when
and the
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 1/2 cup (1 stick) sweet butter, softened 2 cups confectioners sugar, sifted 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the frosting, beat the butter, confectioners sugar, vanilla, and
sherry in a medium bowl until smooth and creamy. Spread on top of the cupcakes. Sprinkle a little coconut on top to resemble snowflakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
independence day
cupcakes
see variations With their red, white, and blue frosting, these cupcakes make for a festive Fourth of July!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 1/2 cup (1 stick) sweet butter, softened 2 cups confectioners sugar, sifted 1 tsp. vanilla extract Red food coloring
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the
cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the butter and confectioners sugar until soft. Add the vanilla and beat again. Spread onto the cooled cupcakes. Divide fondant into thirds. In one bowl, color one third with red coloring. In a second bowl, color another third blue. Roll white fondant to 1/8 in. (3 mm) thick. Cut out 18 circles using a 2 1/2-in. (6-cm) cookie cutter and lay
on top of the frosted cupcakes. Roll out red and blue fondant to 1/8 in. (3 mm) thick. Cut out stars and thin stripes of the colors and lay them on white fondant, mimicking the look of the American ag. Store unfrosted in an airtight container for up to 3 days.
love-heart cupcakes
see variations
These cupcakes make a delightful romantic gift for your true love on Valentines Day dont forget to attach a lovers message!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 4 oz. ready-to-roll fondant frosting
Preheat the oven to 350F (175C). Dust two cookie sheets with confectioners sugar and put aside. Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove cupcakes and cool on a rack.
To make the frosting, divide the fondant in half. In one bowl, color one half with red food coloring. Roll the white fondant frosting to 1/8 in. (3 mm) thick. Cut 18 circles using a 2 1/2-in. (6-cm) cookie cutter, and set them on one of the cookie sheets. Roll the red fondant frosting to 1/8 in. (3 mm) thick. Using a heart-shaped cutter, cut out 18 small hearts and set them on the other cookie sheet. Brush each cupcake with a little jam and lay a white circle on top. Place a heart on top of the circle. Decorate with silver balls around the edge. Store unfrosted in an airtight container
birthday cupcakes
see variations
1 tsp. vanilla extract for the frosting 1/2 cup (1 stick) sweet butter, softened 2 cups confectioners sugar, sifted 1 tsp. vanilla extract
6 oz. ready-to-roll white fondant frosting Red food coloring Silver candy balls Blue food coloring
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the butter and confectioners sugar in a medium bowl until soft and creamy. Add the vanilla and beat again. Spread onto the cooled cupcakes. Divide the fondant frosting into thirds. In a bowl, color one third with red food coloring. In a second bowl, color another third with blue food coloring. Roll the white fondant to 1/8 in. (3 mm) thick. Cut 18 circles using a 2 1/2-in. (6-cm) cookie cutter. Lay on top of the frosted cupcakes. Roll the red and blue fondant to 1/8 in. (3 mm) thick. Using mini alphabet cookie cutters,
cut out initials and decorate the cupcakes. Garnish with silver balls.
variations
chocolate chip egg nests Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) semisweet chocolate chips into the batter. easter egg baskets Prepare the basic cupcake recipe. In place of chopped chocolate, use sweetened, aked coconut colored with green food coloring. Bend a pipe cleaner and attach to each cupcake as a basket handle. jelly bean baskets
Prepare the basic cupcake recipe. In place of chopped chocolate, use sweetened, aked coconut colored with green food coloring. Subtitute jelly beans for mini chocolate eggs. Bend a pipe cleaner and attach to each cupcake as a basket handle.
variations
wedding cupcakes
see base recipe primrose wedding cupcakes Prepare the basic cupcake recipe, substituting 18 frosted primroses for the roses. chocolate wedding cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) semisweet chocolate chips into the creamed batter.
amaretto wedding cupcakes Drizzle 3 tablespoons Amaretto over the cooled cupcakes before frosting them. rose petal wedding cupcakes Prepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh, fragrant rose petals for the frosted roses and almonds. elegant wedding cupcakes Prepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh, fragrant white rose petals for the
frosted roses and almonds. Frost the cupcakes, sprinkle with crystal sanding sugar, then top with rose petals.
variations
passover cupcakes
see base recipe cranberry passover cupcakes Prepare the basic cupcake recipe, substituting 1 3/4 cups (6 oz.) fresh cranberries for the blueberries. orange & raisin passover cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) raisins for the blueberries. Add 1 teaspoon orange extract to the egg mixture.
lemon & ginger passover cupcakes Prepare the basic cupcake recipe, substituting 1 tablespoon lemon zest and 3 tablespoons chopped candied ginger for the blueberries. cherry & almond passover cupcakes Prepare the basic cupcake recipe, substituting almond extract for the cinnamon and 1/2 cup (3 1/2 oz.) dried cherries for the blueberries. date & almond passover
cupcakes Prepare the basic cupcake recipe, substituting almond extract for the cinnamon and 1/2 cup (2 1/2 oz.) dried chopped dates for the blueberries.
variations
set and turn a shiny brown. whiskey-glazed barm brack cupcakes Prepare the basic cupcake recipe. Prepare a glaze by mixing 2 tablespoons warm Irish whiskey with 1 tablespoon super ne sugar. Brush the glaze on the cupcakes while they are still warm in the pan. Return the pan to the oven for a few minutes to allow the glaze to set and turn a shiny brown. apricot barm brack cupcakes
Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped dried apricots to the dried fruit mixture. Increase quantity of black tea to 1 1/4 cups (10 fl. oz.). boston irish barm brack cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) semisweet chocolate chips after creaming.
variations
king cupcakes
see base recipe raisin king cupcakes
Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) golden raisins into the creamed batter. walnut king cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) chopped walnuts into the creamed batter. white chocolate king cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) white chocolate chips into the creamed batter.
kwanza cupcakes Prepare the basic cupcake recipe, substituting black and red sugars for yellow and purple. baby shower cupcakes Prepare the basic cupcake recipe. For the decoration, substitute pastel yellow, blue, green, and pink sugars in place of gold, green, and purple.
variations
cupcakes Prepare the basic cupcake recipe, adding 2 teaspoons ground ginger to the cupcake ingredients, and folding 1/2 cup (3 1/2 oz.) raisins into the creamed batter. orange & lemon christmas tree cupcakes Prepare the basic cupcake recipe, adding 1 tablespoon grated orange zest and 1 tablespoon grated lemon zest to the creamed batter. white chocolate christmas tree
cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) white chocolate chips into the creamed batter. christmas ornament cupcakes Prepare the basic cupcake recipe. Substitute cut-out circles, stars, and stripes for Christmas trees and decorate the cupcakes. easy christmas tree cupcakes Prepare the basic recipe. For the decoration, substitute ready-made
sugar paste Christmas trees or tiny Christmas tree cookies for the colored fondant.
variations
snowflake cupcakes
see base recipe poppy seed snowflake cupcakes Prepare the basic cupcake recipe, adding 2 tablespoons poppy seeds to the creamed batter. mixed berry snowflake cupcakes Prepare the basic cupcake recipe, folding 4 tablespoons dried mixed cranberries, cherries, and blueberries into the creamed batter. hazelnut snowflake cupcakes
Prepare the basic cupcake recipe, folding 3 tablespoons roasted chopped hazelnuts into the creamed batter. sparkly snowflake cupcakes Prepare the basic cupcake recipe, sprinkling each cupcake with sparkly sanding sugar. let-it-snow cupcakes Prepare the basic cupcake recipe, sprinkling each cupcake with pearl sugar.
variations
raisin independence day cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) raisins into the creamed batter. white chocolate independence day cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) white chocolate chips into the creamed batter. candied peel independence day cupcakes
Prepare the basic cupcake recipe, folding 2 tablespoons chopped candied peel into the creamed batter. red, white & blueberry independence day cupcakes Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting for the fondant. Decorate the cupcakes with 1 cup (4 1/2 oz.) sliced strawberries and 1 cup (4 1/2 oz.) whole blueberries.
sparkler cupcakes Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting for the fondant. Decorate the cupcakes with sanding sugar and place a sparkler in the center of each.
variations
love-heart cupcakes
see base recipe white chocolate heart cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) white chocolate chips into the creamed batter. macadamia nut heart cupcakes Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) lightly toasted and chopped macadamia nuts into the creamed batter.
cherry heart cupcakes Prepare the basic cupcake recipe, folding 4 tablespoons chopped candied cherries into the creamed batter. raspberry heart cupcakes Prepare the basic cupcake recipe, substituting prepared white frosting for fondant. Decorate with 2 cups (8 oz.) fresh raspberries. be mine heart cupcakes Prepare the basic cupcake recipe, substituting prepared white
frosting for fondant. Decorate with 2 cups (10 oz.) valentine-themed heart candies.
variations
birthday cupcakes
see base recipe cherry & almond birthday cupcakes Prepare the basic cupcake recipe, folding 2 tablespoons chopped candied cherries and 2 tablespoons chopped blanched almonds into the creamed batter. orange birthday cupcakes Prepare the basic cupcake recipe, adding 1 teaspoon orange extract to the creamed batter.
candied fruit birthday cupcakes Prepare the basic cupcake recipe, folding 3 tablespoons chopped candied citrus fruits into the creamed batter. happy birthday cupcakes Prepare the basic cupcake recipe, substituting prepared white frosting for fondant. Decorate with colored sprinkles and place a small candle in the center of each cupcake.
smore cupcakes
see variations Building smore cupcakes is great fun for everyone. They require little fuss and e ort, with a quick assembly and baking time.
24 graham crackers 12 squares 7 oz. semisweet chocolate bars, broken into 1/2 cup (3 1/2 oz.) chopped walnuts 3 tbsp. sweetened coconut 1 cup (2 oz.) mini marshmallows
Place 12 paper baking cups in a mu n pan. Lay a graham cracker in the bottom of each cup. Add a piece of chocolate, followed by a sprinkle of walnuts and coconut. Lay another graham cracker on top. Bake for 7 minutes, until the chocolate has melted. Remove pan from the oven. Push the graham cracker lids down so that they are secure. Pop a couple of marshmallows on top of each cupcake. Return pan to
the oven for 10 minutes, until the marshmallows melt and brown slightly. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. Store in an airtight container for up to 24 hours. Makes 1 dozen
toadstool cupcakes
see variations
These funky toadstool cupcakes will brighten up any childrens party. You can nd white fondant frosting at cake decorating and baking supply stores.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, cream the confectioners sugar, butter, and salt in a medium bowl with an electric mixer until smooth. Add a few drops of the food coloring, and mix until the frosting is a uniform bright red. Cut small circles out of the fondant icing. Spoon the red frosting onto the cupcakes and place the white fondant circles on top. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations These cupcakes look like ice cream but they wont melt!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1/4 cup (1/2 stick) sweet butter, softened 1/2 cup heavy cream 1 tsp. vanilla extract 2 tbsp. colored sprinkles
Preheat the oven to 350F (175C). Line a 24-cup mini muffin pan with paper baking cups. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Peel o the
paper baking cups, and place the cupcakes inside the ice cream cones. To make the frosting, beat the confectioners sugar, butter, and salt using an electric mixer. Add the cream and vanilla, and beat until smooth. Pipe the mixture in a swirl on top of the cupcake. Shake some sprinkles on top. Store without frosting in an airtight container for up to 2 days.
Makes 2 dozen
see variations
Pink in name, pink in nature these frosted cupcakes will brighten up any occasion!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 3 cups confectioners sugar, sifted 1 cup (2 sticks) sweet butter, softened
Pinch of salt
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, cream the confectioners sugar, butter, and salt with an electric mixer until smooth. Add a few drops of food coloring, and mix well. Spread the frosting liberally onto the cooled cupcakes and sprinkle with silver balls. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations Mix crushed cookies into the batter to give a crispy crunch to these cupcakes.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting 3 cups confectioners sugar, sifted Pinch of salt 1 cup (2 sticks) sweet butter, softened 10 chopped cream-filled chocolate cookies
Preheat the oven to 350F (175C). Place 18 foil or paper baking cups in mu n pans. Combine all the cupcake ingredients, except the cookies, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the cookies. Spoon the batter into the cups. Bake for 20 minutes. Remove pans
from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack. To make the frosting, beat the confectioners sugar, butter, and salt using an electric mixer. Spread the frosting onto the cooled cupcakes and sprinkle the chopped cookies on top. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
alphabet cupcakes
see variations Line these up to spell somebodys name at a birthday party! You can nd ready-to-roll fondant at cake decorators or cake supply shops. Or use gum candy alphabet letters.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar
1 tsp. vanilla extract for the frosting 12 oz. ready-to-roll white fondant frosting 3 tbsp. raspberry jam Food coloring Colored sprinkles
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl
and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the frosting, divide the fondant into 4 portions. In one bowl, color the fondant black; in a second bowl, color the fondant red; in a third bowl, color the fondant green. Roll out the white fondant and cut 18 circles using a 2-in. (5cm) cookie cutter. Brush the
cupcakes with a little of the jam. Press the circles onto the cupcakes. Roll out the remaining colored fondant. Using mini alphabet cutters, cut letter shapes from the colored fondant frosting and place them on top of the white circles. Sprinkle the edges with colored sprinkles.
pineapple cupcakes
see variations These cupcakes melt in the mouth and are the perfect teatime treat.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 4 eggs 1 tsp. baking powder 1 tsp. vanilla extract
1 cup drained crushed pineapple for the frosting 1 cup cream cheese, softened
1 1/2 cups confectioners sugar, sifted 1 tbsp. lemon juice 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients, except the pineapple, in a large bowl and beat with an electric mixer for about 2 to 3 minutes. Stir in the pineapple. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, slowly beat
the cream cheese and confectioners sugar in a large bowl with an electric mixer until creamy and soft. Add the lemon juice and vanilla, and beat briskly until well combined. Spread the frosting onto the cooled cupcakes and garnish with the chopped walnuts. Store unfrosted in an airtight container for 2 to 3 days, or freeze for up to 3 months.
see variations Simple and no fuss. You can make these cupcakes in large batches, which makes them ideal for kids parties and picnics.
2 1/2 cups milk chocolate chips 2 tbsp. sweet butter 3 tbsp. heavy cream
Place 12 mini foil baking cups in a muffin pan. Place the chocolate, butter, and
cream in a double boiler or in a medium bowl over a pan of simmering water, and stir until smooth. Remove from the heat and set aside. With damp hands, shape the peanut butter into 12 small at circles. Push the peanut butter into the bottom of the cups. Pour the melted chocolate over the peanut butter, and refrigerate for at least 2 hours.
Makes 1 dozen
see variations
Im not too sure how many will reach the table, but these simple no-bake cupcakes are great fun for the budding young chef to try.
1 cup (7 oz.) semisweet chocolate chips 5 tbsp. corn syrup 1/4 cup (1/2 stick) sweet butter, softened 3 cups (3 1/2 oz.) crisp rice cereal
Place 12 foil or paper baking cups on a tray. Place the chocolate and butter in a double boiler or in a medium bowl over a pan of simmering water, and stir until melted.
Remove pan from the heat and stir in the corn syrup and cereal. Drop spoonfuls of the mixture into the cups. Refrigerate serving. for 1 hour before
Makes 1 dozen
eggy cupcakes
see variations Dont worry you wont have to crack whole eggs to get this lovely sunny-side-up look. Serve these cupcakes for breakfast with a glass of freshly squeezed juice.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting 3 cups confectioners sugar, sifted Pinch of salt 1 cup (2 sticks) sweet butter, softened 18 drained canned peach halves
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, put the confectioners sugar, butter, and salt in a large bowl and beat with an electric mixer until smooth. Liberally spread the frosting onto the cooled cupcakes and garnish each cupcake with a peach half. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
1/2 cup soft margarine 1 tbsp. Dutch-process cocoa powder for the ganache 3/4 cup (5 oz.) broken bittersweet chocolate 3/4 cup heavy cream 12 blackberries
Preheat the oven to 350F (175C). Line a 12-cup mini mu n pan with paper baking cups. Combine the blackberries, water, and 1/2 cup sugar in a small saucepan over low heat. Simmer for about 5 minutes, until the fruit starts to release its
juices. Set aside to cool. Combine the rest of the ingredients in a medium bowl and beat with an electric mixer until pale and creamy, about 2 to 3 minutes. Spoon the batter into the cups. Spoon a little of the fruit on top and divide evenly among cupcakes. Bake for 20 minutes. Remove the pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months. To make the ganache before
serving, melt the chocolate and cream in a double boiler over low heat, until glossy and smooth. Dollop a spoonful of ganache onto each cooled cupcake and top with a blackberry. Refrigerate until set, then serve.
Try these for a kids party and watch their faces as the candy explodes in their mouths!
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 tsp. vanilla extract for the frosting 1/2 cup (1 stick) sweet butter, softened 2 cups confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, cream the butter, confectioners sugar, and vanilla in a medium bowl until smooth. Smear onto the cupcakes and sprinkle with Pop Rocks candy. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
for the frosting 1 cup cream cheese, softened 1 tbsp. lemon juice 1 1/2 cups confectioners sugar, sifted 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine all the cupcake ingredients, except the jelly, in a large bowl and beat with an electric mixer, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Slice the top o each cupcake, hollow out a small hole with a teaspoon, and ll with the jelly. Replace the top. To make the frosting, slowly beat the cream cheese and confectioners sugar in a large bowl with an electric mixer until creamy and soft. Add the lemon juice and vanilla, and beat briskly until well combined. Spread the frosting onto the cupcakes. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
variations
smore cupcakes
see base recipe
pecan smore cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) roughly chopped pecans for the walnuts. white chocolate smore cupcakes Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) white chocolate chips for half the semisweet chocolate. chocolate & raspberry smore cupcakes Prepare the basic cupcake recipe.
Add 1/2 cup (2 oz.) lightly crushed raspberries along with the coconut and walnuts. banana smore cupcakes Prepare the basic cupcake recipe, substituting 1 fresh sliced banana for the walnuts. strawberry smore cupcakes Prepare the basic cupcake recipe, substituting 1 cup (4 oz.) fresh sliced strawberries for the walnuts.
variations
toadstool cupcakes
see base recipe koala bear cupcakes
Prepare the basic cupcake recipe. Omit the rolled fondant. Color the frosting with brown food coloring instead of red. Make a koala face on each cupcake: A chocolatecovered Brazil nut for the nose, 2 walnut halves for ears, and 2 candy eyes. sneaky snake cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 2 oz. green ready-rolled fondant frosting for the white fondant. Brush each cupcake with a little fruit jelly. Roll the green fondant thinly and, using
a cookie cutter, cut 18 circles 2-1/2 in. (6-cm) across and place one on each cupcake. For the trees, cut 6 chocolate sticks into 3 sections 2-in. (5-cm) in length, and stand upright on the fondant frosting. Roll 2 oz. red fondant frosting into 18 sausages 6-in. (15-cm) in length. Curl the fondant around the chocolate trees and decorate with candy-eyes. bling cupcakes Prepare the basic cupcake recipe. Omit the rolled fondant. Decorate the red frosting on the cupcakes
variations
chocolate-frosted cone cupcakes Prepare the basic cupcake recipe. To the frosting, add 1/2 cup (3 1/2 oz.) chocolate chips along with the cream and vanilla. choc & mint-frosted cone cupcakes Prepare the basic cupcake recipe. To the frosting, add 1/2 cup (3 1/2 oz.) mint chocolate chips along with the cream. Substitute 1 teaspoon mint extract for the vanilla.
honey & cream-frosted cone cupcakes Prepare the basic cupcake recipe. To the frosting, add 1/3 (4 oz.) cup honey after creaming the confectioners sugar and butter. strawberry ice cream cone cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (2 oz.) mashed fresh strawberries for the cream. Decorate with a strawberry on top of each cone.
caramel apple ice cream cone cupcakes Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (4 fl. oz.) apple juice for the cream. Drizzle each cone with prepared caramel ice cream sauce.
variations
tablespoons lavender owers and 3/4 cup (5 oz.) super ne sugar in a food processor for about 2 minutes. Put the sugar in a cool dry place, and let the avors mingle for about 2 hours. Sprinkle on top of the frosting. rose sugar cupcakes Prepare the basic cupcake recipe. Make rose-petal sugar by combining 3 tablespoons red rose petals and 3/4 cup (5 oz.) super ne sugar in a food processor for about 2 minutes. Put the sugar in a cool dry place, and let the
avors mingle for about 2 hours. Sprinkle on top of the frosting. pink lemonade cupcakes Prepare the basic cupcake recipe. For the frosting, add 1 tablespoon sugar-free pink lemonade drink mix.
variations
graham crackers & cream cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) crushed graham crackers for 10 cookies in the cupcakes, and another 1/2 cup (3 1/2 oz.) crushed graham crackers for the cookies in the frosting. chocolate, cupcakes nougat & cream
Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped Baby Ruth bars for 10 cookies in the cupcakes, and
another 1/2 cup (3 1/2 oz.) chopped Baby Ruth bars for the cookies in the frosting. peanut butter cookies & cream cupcakes Prepare the basic cupcake recipe, using peanut butter cookies in both the cupcakes and the frosting. Substitute 1/2 cup (3 oz.) creamy peanut butter for 1 stick butter in the frosting.
variations
alphabet cupcakes
see base recipe white chocolate alphabet
cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) white chocolate chips to the creamed batter. raisin alphabet cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) raisins to the creamed batter. number cupcakes Prepare the basic cupcake recipe. Use mini number cookie cutters instead of alphabet cutters.
easy alphabet cupcakes Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting. Decorate with 10 oz. bag Gummi candy alphabet letters. big number cupcakes Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting. On wax or parchment paper, trace a circle the circumference of the cupcake top. Trace and cut out a number in the center of the paper. Place the stencil on top of the frosted
variations
pineapple cupcakes
see base recipe
kicked-up chile pineapple cupcakes Prepare the basic cupcake recipe. Add 1 teaspoon seeded and nely chopped chile pepper to the creamed batter. orange & pineapple cupcakes Prepare the basic cupcake recipe. Add 2 tablespoons orange zest to the creamed batter. coconut & pineapple cupcakes Prepare the basic cupcake recipe. Add 1/2 cup (2 1/2 oz.) sweetened
shredded coconut to the mixture after it has been creamed. pineapple & marshmallow cupcakes Prepare the basic cupcake recipe. Add 1/2 cup (1 oz.) colored miniature marshmallows to the mixture after it has been creamed. pineapple & chocolate chip cupcakes Prepare the basic cupcake recipe. Add 1/2 cup (3 oz.) chocolate chips to the mixture after it has been
creamed.
variations
see base recipe mini marshmallow & peanut butter cupcakes Prepare the basic cupcake recipe. Add 1 cup (2 oz.) chopped large marshmallows to the melted chocolate mixture. mini coconut & peanut butter cupcakes Prepare the basic cupcake recipe. Add 3 tablespoons sweetened coconut to the melted chocolate.
mini jam & peanut butter cupcakes Prepare the basic cupcake recipe. Place a teaspoon of your favorite fruit jam into the bottom of the baking cups and top with the peanut butter and then the chocolate. layered marshmallow & peanut butter cupcakes Prepare the basic cupcake recipe. Place 2 miniature marshmallows into the bottom of the baking cups and top with the peanut butter and then the chocolate.
variations
cupcakes Prepare the basic cupcake recipe. Stir in 1/2 cup (1 oz.) mini marshmallows along with the cereal. raisins & crisp rice cupcakes Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) raisins along with the cereal. cherry & crisp rice cupcakes Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) chopped red candied cherries along with the
cereal. birds nest cupcakes Prepare the basic cupcake recipe. Drop spoonfuls of the mixture into the cups, then make a nest shape with the spoon. Fill each nest with tiny colored sugar balls.
variations
eggy cupcakes
see base recipe kiwi cupcakes Prepare the basic cupcake recipe, substituting 18 thin slices kiwi fruit for the peach halves. nectarine cupcakes Prepare the basic cupcake recipe, substituting 18 nectarine halves for
the peach halves. custard (runny egg) cupcakes Prepare the basic cupcake recipe. Slice a thin circle o the top of each cooled cupcake. Using a teaspoon, make a small hole about 1 in. (2 1/2 cm) deep. Pipe 1 teaspoon prepared custard into the hole. Replace the lid, frost and add the peach half. hit-the-target cupcakes Prepare the basic cupcake recipe. On wax or parchment paper, trace
a circle the circumference of the cupcake top. Trace and cut out a circle in the center of the paper. Place the stencil on top of the frosted cupcake and sprinkle colored sugar to create the bullseye.
variations
chocolate cherry cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) fresh cherries for the blackberries. chocolate strawberry cupcakes Prepare the basic cupcake recipe, substituting strawberries for the blackberries.
variations
Prepare the basic cupcake recipe, adding 1 teaspoon ground ginger and 3 tablespoons candied ginger to the creamed cupcake batter. cherry pop rocks cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped candied cherries to the creamed cupcake batter. pineapple pop rocks cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped dried pineapple to the creamed
cupcake batter. strawberry surprise pop rocks cupcakes Prepare the basic cupcake recipe, dropping 1 teaspoon of strawberry jam in the center of each cupcake before baking. Use strawberry Pop Rocks on the frosting.
variations
Prepare the basic cupcake recipe. Substitute 1/2 cup (4 . oz.) vanilla custard or pie lling for the raspberry jelly. chocolate custard donut cupcakes Prepare the basic cupcake recipe. Substitute 1/2 cup (4 . oz.) chocolate custard or pie lling for the raspberry jelly. marmalade donut cupcakes Prepare the basic cupcake recipe. Substitute 1/2 cup (5 oz.) orange
marmalade for the raspberry jelly. peanut butter & jelly donut cupcakes Prepare the basic cupcake recipe. For the frosting, substitute creamy peanut butter for the cream cheese.
Preheat the oven to 350F (175C). Place 24 mini paper cups in a mu n pan. Put the couscous in a medium bowl and pour the boiling water over it. Cover and leave for 5 minutes, so the grains absorb the liquid. Flu the grains apart with a fork. Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil
in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest and parsley. Spoon the mixture into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
see variations
4 tbsp. (1/2 stick) sweet butter, melted for the frosting 1/2 cup basil pesto 1 1/2 cups cream cheese, softened 12 cherry tomatoes
Preheat the oven to 350F (175C). Place 12 paper baking cups into a mu n pan. In a medium bowl, stir the dry ingredients. Beat the eggs, milk, and butter in a large bowl with an electric mixer until combined. Add the our mixture to the egg mixture, and stir until just combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the frosting, beat the pesto and cream cheese with an electric mixer
until smooth and creamy. Smear the frosting onto the cooled cupcakes and top with the cherry tomatoes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see variations
for the frosting 1 cup cream cheese, softened 1 tbsp. lemon juice 1 1/2 cups confectioners sugar, sifted 1 tsp. vanilla extract
Preheat the oven to 350F (175C). Place 24 paper baking cups in mu n pans. Combine the butter, sugar, our, baking powder, salt, eggs, buttermilk, almonds, vanilla, and cinnamon in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the peanut butter chips and mashed banana. Spoon
the batter into the paper cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese and confectioners sugar in a medium bowl with an electric mixer until soft and light. Add the lemon juice, vanilla, and mashed bananas. Beat until well combined. Spoon the frosting over the cupcakes. Store unfrosted in an airtight container for up to 2 days or freeze for up to 3 months.
Makes 2 dozen
see variations
Ricotta cheese is lower in fat than cream cheese and it has a great texture.
1 cup graham cracker crumbs 3 tbsp. margarine, melted 2 tbsp. honey 4 large eggs
4 cups part-skim ricotta cheese 1 1/2 cups confectioners sugar, sifted 1 tsp. orange extract 1/2 cup (3 1/2 oz.) walnut halves
In a food processor, combine the cracker crumbs, margarine, and honey. Spoon 1 tablespoon of the mixture into each cup, pressing rmly into the bottom. Chill until set. In a large bowl, beat the ricotta with an electric mixer until soft. Then beat in the eggs, confectioners sugar, and orange extract. Spoon the mixture into the cups. Place a walnut on top of each cupcake. Bake for 25 minutes. Remove pan
from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until ready to serve. Store covered in the refrigerator for up to 2 days.
Makes 1 dozen
After you have used the seeds from the vanilla bean, put the pod into an airtight jar and pour granulated sugar on top. In a few weeks you will have vanilla sugar!
for the cupcakes 3 large egg yolks 1 cup granulated sugar 1/4 cup cold water 1 cup cake flour Pinch of salt
for the glaze 1 1/2 cups confectioners sugar 1 tsp. vanilla extract 2 tbsp. lemon juice 1 tbsp. poppy seeds
Preheat the oven to 350F (175C). Place 12 paper baking cups in a mu n pan. In a large bowl, beat the egg yolks and half the sugar until pale and creamy. Then add the vanilla seeds. Add the water, our, baking powder and salt to the egg mixture and beat with an electric mixer until just combined. In a medium bowl, combine the egg whites and cream of tartar.
Beat with an electric mixer until soft peaks form. Add the remaining sugar, one-third at a time, beating well after each addition. Using a metal spoon, gently fold the egg whites into the batter. Spoon the mixture into the cups. Bake for 20 minutes. Remove and cool slightly. To make the glaze, sift the confectioners sugar in a bowl. Add the vanilla extract, lemon juice, and poppy seeds and beat until creamy and slightly runny. Drizzle the glaze over warm cupcakes. Store in an airtight container for
Makes 1 dozen
1/2 cup Dutch-process cocoa powder 3/4 cup packed light brown sugar 3 tbsp. all-purpose flour Pinch of salt 1 tsp. vanilla extract 1 tsp. orange extract 3/4 cup fat-free milk
1 cup chopped bittersweet chocolate 1 large egg, lightly beaten 3 large egg whites 1/4 tsp. cream of tartar
In a heavy saucepan, combine the cocoa, sugar, our, salt, vanilla, orange extract, and milk over a
gentle heat. Stir until the sugar dissolves, being careful not to burn the mixture. Remove from the heat, and gradually stir in the chocolate until it melts. Whisk in the egg. Transfer to a large bowl to cool, and set aside. Preheat the oven to 350F (175C). Place 12 paper baking cups in a mu n pan. In a medium bowl, combine the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add the sugar, one-third at a time, beating for 1 minute after each addition. Using a metal spoon, fold the egg whites into the chocolate, making
sure not to overmix. Spoon the mixture into the cups. Bake for 20 minutes. Remove the pan from the oven and cool for 5 minutes. Then remove the cupcakes, dust with cocoa powder and confectioners sugar, and serve immediately.
Makes 1 dozen
quick applesauce
cupcakes
see variations Simple to make and low in fat, this recipe is based on the classic streusel cake.
for the cupcakes 1/2 cup (1 stick) margarine, softened 3/4 cup packed light brown sugar 1 large egg, lightly beaten 2 cups cake flour 3/4 cup unsweetened applesauce 1 tsp. baking powder 1 tsp. ground ginger
1/4 tsp. ground cloves for the topping 2 tbsp. margarine, softened 3 tbsp. chopped walnuts 2 tbsp. rolled oats 2 tbsp. all-purpose flour 1/2 tsp. cinnamon 1/4 cup confectioners sugar, sifted
Preheat the oven to 350F (175C). Place 12 paper baking cups in a mu n pan. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well
after each addition. Add the our, baking powder, and spices, mixing until just combined. To make the topping, combine all the ingredients in a small bowl. Mix with a fork until the topping resembles coarse breadcrumbs. Set aside. Spoon the batter into the cups. Sprinkle some topping on each cupcake and bake for 20 to 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for
Makes 1 dozen
for the cupcakes 1/2 cup (1 stick) margarine, softened 1 cup granulated sugar 1 tsp. vanilla extract 2 cups cake flour 1/2 tsp. salt 2 large eggs, lightly beaten 1/2 cup fat-free milk 1 tsp. baking powder 1 cup fresh blueberries
1 tbsp. grated lime zest for the glaze 1/2 cup granulated sugar 2 tbsp. grated lime zest 3 tbsp. lime juice 2 tbsp. boiling water
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Combine the margarine and sugar with an electric mixer until soft and creamy. Add the eggs slowly and mix well. Beat in the vanilla and milk. Sift the our, baking powder, and salt, and stir into the batter until just combined. Fold in the blueberries and lime zest. Spoon the mixture into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the glaze, mix the sugar, lime zest, lime juice, and
boiling water in a small saucepan. Bring to a gentle simmer over a medium heat, stirring to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from the heat, cool slightly, and spoon over the cool cupcakes. Store in an airtight container for up to 3 days, or unglazed in the freezer for up to 3 months.
see variations Bananas lend themselves to natural sweeteners like maple syrup and honey. Add walnuts to o set the sweetness and to give the cupcakes a little crunch.
1 3/4 cups (about 4) mashed bananas 3/4 cup packed light brown sugar 1/4 cup honey 4 tbsp. margarine, melted 2 cups cake flour 1/2 tsp. salt 1 tsp. baking powder 3/4 cup (5 oz.) roughly chopped walnuts
Preheat the oven to 350F (175C). Place 18 paper baking cups in muffin pans. In a large bowl, combine the bananas, sugar, honey, and margarine. Beat with an electric mixer until well blended. Slowly add the our, baking powder, and salt, and mix well. Fold in the chopped walnuts. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and
cool on a rack. Place each in a foil cup to display. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
see variations
Bake these cakes in little bundt pans for a really extravagantlooking cupcake. You can also use ordinary muffin pans.
1/2 cup (1 stick) margarine, softened 1 cup granulated sugar 1 tsp. vanilla extract 2 large eggs, lightly beaten 2 cups all-purpose flour 1 tbsp. baking powder 3/4 cup fat-free milk
2 tbsp. Dutch-process cocoa powder 1/2 cup (3 1/2 oz.) finely chopped Cocoa powder for dusting semisweet chocolate
Grease 6 mini bundt pans or a large 6-cup mu n pan. In a large bowl, beat the margarine and sugar with an electric mixer until thick and pale. Slowly add the eggs and vanilla, beating well. Mix the our and baking powder in a medium bowl. Add to the margarine mixture in thirds, alternating with the milk. Divide the batter into two bowls. Fold the cocoa powder and chocolate into one of the bowls. Spoon a little plain batter into the bottom of each bundt pan, then
spoon some chocolate batter on top. Continue until each pan is three-quarters full and there are 4 layers. Swirl the mixture in each cup using the point of a knife. Bake for 35 minutes. Remove pans from the oven and cool for 10 minutes. Then remove the bundt cakes and cool on a rack. Serve dusted with cocoa powder. Store in an airtight container for up to 2 days.
see variations The low-fat version of the classic American cake. If you cant get fatfree cream cheese for the frosting, use fat-free plain yogurt.
for the cupcakes 2 cups cake flour 1/2 tsp. salt 1 tsp. baking powder 1/2 tsp. nutmeg
3/4 cup packed brown sugar 1/2 cup shredded carrots 1/2 cup roughly chopped walnuts 3/4 cup (1 or 2) mashed bananas
2/3 cup vegetable oil for the frosting 1 cup fat-free cream cheese, softened 1 cup confectioners sugar, sifted 1 tsp. vanilla extract 12 walnut halves 4 tbsp. chopped walnuts
Preheat the oven to 350F (175C). Place 12 paper baking cups in a mu n pan. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon
the mixture into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. To make the frosting, combine the cream cheese with the confectioners sugar and vanilla with an electric mixer. Beat until smooth and creamy. Fold in the walnuts. Smear onto the cooled cupcakes and garnish with the walnut halves. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
1/2 cup granulated sugar 2 tbsp. ground almonds 1 tsp. vanilla extract for the frosting
2 tbsp. Dutch-process cocoa powder 4 tbsp. confectioners sugar 1 1/2 cups heavy cream 1 tsp. vanilla extract 1/2 tsp. orange extract
Preheat the oven to 375F (190C). Place 12 paper baking cups in a mu n pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of
simmering water, and stir until completely melted. Set aside to cool. In a large bowl, cream the eggs, yolks, and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients. Spoon the batter into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, sift the cocoa and confectioners sugar together into a medium bowl. Add the
cream, vanilla, and orange extract. Beat until soft, but the cream should still hold its shape. Spoon over the warm cupcakes.
Makes 1 dozen
1/2 cup unsweetened applesauce 2 tsp. white vinegar 2 tsp. baking soda 1 cup semisweet vegan chocolate chips Cocoa powder for dusting
Preheat the oven to 375F (190C). Place 12 paper baking cups in a mu n pan. Sift the our, cocoa, salt, and sugar into a large bowl and set aside.
In a separate large bowl, combine the applesauce, water, vinegar, and baking soda. Add the our mixture and stir well to combine. Fold in the chocolate chips. Spoon the mixture into the cups. Bake for about 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve dusted with cocoa. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see variations
These cupcakes are perfect for those using the glycemic index to monitor their diet. Low glycemic foods release their sugars slowly and are thus more bene cial for maintaining blood sugar levels.
1/2 cup light vegetable oil 1 large egg, lightly beaten 3 large egg whites 1 cup shredded carrots 1 cup raisins 1/2 cup packed brown sugar
1/2 cup mixed dried berries 1/2 cup chopped walnuts 1 tsp. allspice
1 tsp. baking powder 1 tsp. salt 2 3/4 cups whole wheat pastry flour
Preheat the oven to 350F (175C). Place 12 paper baking cups into a mu n pan. In a large bowl, combine the oil and sugar, and beat with an electric mixer until light and smooth, about 2 to 3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruits, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. Spoon the mixture into
the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve with a low-fat margarine spread. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see variations These little treats are wonderful for the lactose-intolerant cupcake lover.
for the cupcakes 2 1/2 cups mixed fresh berries (blueberries, 2 cups all-purpose flour 1 tbsp. baking powder 4 tbsp. vegetable oil strawberries, cranberries, blackberries)
Preheat the oven to 350F (175C). Place 12 paper baking cups into a mu n pan. In a food processor, pure 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved berries with a fork. In a medium bowl, mix the our, sugar, and baking powder. In a large bowl, beat the oil and eggs. Add the pured berries and mix well. Stir in the our mixture until combined. Fold in the crushed berries. Spoon the batter into the cups. Top
each cupcake with a teaspoon of jam. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
gluten-free pecan
cupcakes
see variations Gluten-free our has a variety of uses. Look for it in specialty food or health stores. Add a little more liquid than you would when using normal our, since it will be absorbed.
2 3/4 cups gluten-free all-purpose flour 3/4 cup granulated sugar Pinch of salt 1 1/2 tbsp. baking powder 2 large eggs, lightly beaten 1 1/4 cups milk
Preheat the oven to 400F (200C). Grease a 12-cup muffin pan. In a medium bowl, mix the our, sugar, baking powder, and salt. In a large bowl, beat the eggs, butter, milk, and vanilla. Add the dry ingredients and stir until nearly combined. Fold in the pecans and dates. Spoon the mixture into the prepared pan. Bake for 20 minutes.
Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
variations
Prepare the basic cupcake recipe, adding 2 tablespoons freshly chopped cilantro along with the lemon zest and parsley. mini couscous cakes with preserved lemon & thyme Prepare the basic cupcake recipe, adding 1 teaspoon chopped preserved lemon and 1 tablespoon chopped thyme leaves along with the lemon zest and parsley. mini couscous cakes with olive & chile
Prepare the basic cupcake recipe, adding 3 tablespoons tapenade or olive paste and 1 teaspoon chopped chile pepper along with the lemon zest and parsley. mini couscous cakes with chipotle Prepare the basic cupcake recipe, adding 2 tablespoons nely chopped canned chipotle in adobo, and substituting lime for lemon zest and chopped cilantro for parsley.
variations
Prepare the basic cupcake recipe, adding 3 tablespoons nely chopped cilantro to the frosting. red pepper pesto cupcakes Prepare the basic cupcake recipe, substituting 1/2 cup (3 oz.) red pepper pesto for the basil pesto. basil pesto & chili cupcakes Prepare the basic cupcake recipe, adding 1 teaspoon chili akes to the batter before it has been mixed together.
horseradish & bacon cupcakes Prepare the basic cupcake recipe, adding 2 strips crisply cooked and chopped bacon to the batter before it has been mixed together. For the frosting, substitute 2 teaspoons prepared horseradish for the pesto and 1 cup (2 oz.) chopped scallions for the tomatoes. southwest-style cupcakes cornbread
Prepare the basic cupcake recipe, adding 1 small chopped jalapeo pepper to the batter before it has been mixed together. For the
frosting, substitute salsa for the pesto and 1/2 cup (8 tbsp.) chopped cilantro for the tomatoes.
variations
see base recipe banana & pecan cupcakes Prepare the basic cupcake recipe, substituting 4 tablespoons of chopped pecans for the peanut butter chips. pb & banana cupcakes with maple syrup & ginger frosting Prepare the basic cupcake recipe. Stir in 3 tablespoons chopped candied ginger along with the peanut butter chips and mashed banana. In the frosting, substitute
4 tablespoons maple syrup for the confectioners sugar. pb, banana & chocolate chip cupcakes Prepare the basic cupcake recipe, adding 4 tablespoons of semisweet chocolate chips after creaming the batter. pb, banana & blueberry cupcakes Prepare the basic cupcake recipe, adding 4 tablespoons of dried blueberries after creaming the
batter. pb & pumpkin cupcakes Prepare the basic cupcake recipe, substituting 1 cup (6 oz.) canned pumpkin for the banana.
variations
blueberry ricotta cheesecake cupcakes Prepare the basic cheesecake mixture, folding in 1 cup (4 1/2 oz.) fresh blueberries. raspberry & lime ricotta cheesecake cupcakes Prepare the basic cheesecake mixture, folding in 1 cup (5 oz.) fresh raspberries and 1 tablespoon freshly grated lime zest. pumpkin cheesecake cupcakes Prepare the basic recipe but use
only 3 cups (1 lb 8 oz.) ricotta cheese. Add 3/4 cup (5 oz.) canned pumpkin pie lling to the ricotta cheese after adding the eggs and confectioners sugar. Omit the orange extract and the walnuts.
variations
Prepare the basic cupcake mixture. In the glaze, substitute 1 teaspoon strawberry extract for the vanilla, and add 1 tablespoon freshly grated lime zest to the mixture. low-fat cupcakes with almond & cherry drizzle Prepare the basic cupcake mixture. In the glaze, substitute 1 teaspoon almond extract for the vanilla extract. Add 2 tablespoons chopped candied cherries. low-fat cappuccino cupcakes
Prepare the basic cupcake mixture, adding 1 teaspoon cinnamon. In the glaze, substitute freshly brewed dark co ee for the lemon juice. Omit the poppy seeds. Decorate with chocolate sprinkles.
variations
1/2 oz.) confectioners sugar and 2 tablespoons Dutch-process cocoa powder into a medium bowl. Beat 2 tablespoons softened margarine into the cocoa powder mixture, adding 1 tablespoon warm water and 1 tablespoon co ee liqueur to make a pourable consistency. Spoon over the cupcakes. our-lite chocolate & cinnamon cupcakes Prepare the basic cupcake recipe, adding 2 teaspoons cinnamon to the dry ingredients.
our-lite chocolate & chile cupcakes Prepare the basic cupcake recipe, adding 2 teaspoons ground ancho chile to the dry ingredients.
variations
cupcakes Prepare the basic cupcake recipe, adding 4 tablespoons raisins after adding the dry ingredients. quick applesauce & cranberry cupcakes Prepare the basic cupcake recipe, adding 4 tablespoons dried cranberries after adding the dry ingredients. quick applesauce & black walnut cupcakes Prepare the basic cupcake recipe,
adding 3 tablespoons chopped black walnuts after adding the dry ingredients. For the topping, substitute 3 tablespoons chopped black walnuts for the walnuts.
variations
Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh blackberries for the blueberries, and 1 tablespoon grated orange zest for the lime zest in the glaze. glazed strawberrylime cupcakes Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh sliced strawberries for the blueberries. glazed coconutlime cupcakes Prepare the basic cupcake recipe,
substituting 1 cup (2 1/2 oz.) sweetened, aked coconut for the blueberries.
variations
see base recipe banana, hazelnut & honey cupcakes Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughly chopped unblanched hazelnuts for the walnuts. banana & maple syrup cupcakes Prepare the basic cupcake recipe, substituting 1/4 cup (2 . oz.) maple syrup for the honey. banana, pecan & corn syrup
cupcakes Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughly chopped pecans for the walnuts, and 1/4 cup (2 . oz.) corn syrup for the honey. banana, honey & blueberry cupcakes Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) dried blueberries for the walnuts.
variations
marbled mini raisin bundt cakes Prepare the basic cupcake recipe. After dividing the batters, add 3 tablespoons golden raisins to the plain batter. marbled mini orange & walnut bundt cakes Prepare the basic cupcake recipe. After dividing the batters, add 1 teaspoon orange extract to the chocolate batter, and 3 tablespoons chopped walnuts to the plain batter.
marbled mini pistachio bundt cakes Prepare the basic cupcake recipe. After dividing the batters, add 3 tablespoons chopped pistachio nuts to the plain batter. marbled mini chocolate orange bundt cakes Prepare the basic cupcake recipe. After dividing the batters, add 1 teaspoon orange extract to the chocolate batter, and 3 tablespoons chopped candied orange to the plain batter.
variations
low-fat carrot & pecan cupcakes Prepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.) of roughly chopped pecans for the walnuts. Substitute 4 tablespoons chopped pecans for the walnuts in the frosting, and substitute 12 pecans for the walnut halves for garnishing. low-fat ginger-frosted cupcakes carrot
Prepare the basic cupcake mixture. In the frosting, substitute 3 tablespoons chopped candied ginger for the chopped walnuts.
low-fat carrot & orange cupcakes Prepare the basic cupcake mixture, adding 1 teaspoon orange extract and 1 teaspoon ground cumin to the cupcakes. low-fat carrot, zucchini & yellow squash cupcakes Prepare the basic cupcake mixture, substituting 2 tablespoons grated zucchini and 2 tablespoons grated yellow squash for 1/4 cup (1 oz.) of the carrots.
variations
ultimate ourless peppermint cream cupcakes Prepare the basic cupcake recipe. Substitute 1 teaspoon peppermint extract for the vanilla and orange extract. ultimate ourless vanilla ice cream cupcakes Prepare the basic cupcake recipe. Make an ice cream topping: Mix 2 cups (12 oz.) ready-made pudding and 1 1/4 cups (10 . oz.) heavy cream in a large bowl, and beat well. Add 1 teaspoon vanilla extract. Pour into an ice cream
maker and churn until frozen. Put 1 scoop on top of each cupcake. ultimate ourless strawberry cream cupcakes Prepare the basic cupcake recipe. In the frosting, substitute 1 teaspoon strawberry extract for the vanilla extract. Fold in 1/2 cup (2 oz.) nely chopped fresh strawberries after beating the cream. ultimate cupcakes ourless co ee cream
Prepare the basic cupcake recipe. Substitute 1 teaspoon co ee extract for the vanilla and orange extract.
variations
see base recipe chocolate & orange vegan cupcakes Prepare the basic cupcake recipe, adding 1 1/2 tablespoons grated orange zest to the mixture along with the chocolate chips. chocolate & hazelnut vegan cupcakes Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped roasted hazelnuts along with the chocolate chips.
&
co ee
vegan
chocolate & ginger vegan cupcakes Prepare the basic cupcake recipe, adding 2 tablespoons grated fresh ginger to the applesauce mixture.
variations
Prepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.) chopped pecans for the walnuts. g.i. banana cupcakes Prepare the basic cupcake mixture, adding 1/2 cup (about 1 1/2 bananas) mashed bananas along with the carrots and fruits. Substitute 1/2 teaspoon nutmeg for the allspice. g.i. currant cupcakes Prepare the basic cupcake mixture, substituting 1 cup (7 oz.) currants
for the raisins. g.i. apricot almond cupcakes Prepare the basic cupcake mixture, substituting 1 cup (7 oz.) snipped dried apricots for the raisins and 1/2 cup (2 oz.) chopped almonds for the walnuts.
variations
Prepare the basic cupcake recipe, substituting 1 1/2 cups (9 oz.) pured canned pears for 1 1/2 cups (6 oz.) of the mixed berries. Add 1 teaspoon almond extract to the batter. dairy-free peach & berry cupcakes Prepare the basic cupcake recipe, substituting 1 1/2 cups (9 oz.) pured canned peaches for 1 1/2 cups of the mixed berries. dairy-free apricot cupcakes
Prepare the basic cupcake recipe, substituting 2 1/2 cups (8 oz.) chopped, canned apricots for the mixed berries. For the topping, substitute 1/2 cup (6 oz.) apricot preserves for the berry jam.
variations
dates. gluten-free molasses cupcakes Prepare the basic cupcake recipe, omitting the sugar and adding 4 tablespoons molasses and 4 tablespoons of honey to the milk mixture. gluten-free sorghum cupcakes Prepare the basic cupcake recipe, omitting the sugar and adding 1/2 cup (2 1/2 oz.) of sorghum to the milk mixture.
designer cupcakes
A few artful twists can take cupcakes to a new, fun level. Designer Buttercream Frosting, Moldable White Chocolate, cookies, and candies make decorating easy.
designer buttercream
This light and u y frosting can be avored and tinted any way you wish, and will keep, covered, in the refrigerator for a week, or frozen for several months.
1 cup (2 sticks) unsalted butter, softened 1/2 cup vegetable shortening 4 large egg whites 2 tsp. lemon juice
1/2 teaspoon cream of tartar 1/2 cup granulated sugar 1/4 cup water 2 tsp. vanilla extract
Beat the butter and shortening together in a food processor until smooth; set aside in a cool area. Using a stand mixer, whip the egg whites with the lemon juice, and cream of tartar until soft peaks form; set aside. Stir the sugar and water together in a saucepan until the sugar has dissolved. Cook over medium-high heat until a candy thermometer inserted in the syrup registers 250F, about 10 minutes. Pour the hot syrup in a thin stream into the beaten egg whites, beating constantly at low speed, until you
have a thick, glossy frosting. Beat in the vanilla. Continue beating on medium speed until the bottom of bowl is as warm as your face, about 98F. Set aside to cool for 5 minutes. Switch to the paddle attachment and add the butter mixture, 2 tablespoons at a time, beating well after each addition until smooth and creamy. If the frosting breaks, continue beating at low to medium speed and the mixture will come back together. Cool for about an hour before using.
see variations Roll out the striped towel, open the parasol, and enjoy the waves lapping at the beachall in miniature on top of the cupcake.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 recipe Designer Buttercream few drops of food coloring 18 party drink parasols pieces 2 cups graham cracker crumbs 18 sticks fruit-striped candy, cut into 2-inch
Preheat the oven to 350F (175C). Place 18 paper baking cups in muffin pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester
inserted in the center comes out clean. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Leave 2/3 of the frosting white. Tint the other 1/3 ocean blue. For each cupcake: Frost 2/3 of the top with white frosting and sprinkle with graham cracker crumbs for the beach. Frost the other 1/3 with blue frosting, creating waves with a knife. Lay the candy on the diagonal across the sand for a beach towel and insert the parasol
daisy daze
see variations
Snipped-on-the-diagonal miniature marshmallows, cut sides dipped in colored sugar, form the petals on these flowery cupcakes.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 1/2 tsp. vanilla extract for the frosting & decorations 1 recipe Designer Buttercream Yellow food coloring
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven
and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Tint the frosting yellow. For each cupcake: Frost the top. Place a lemon gumdrop in the center. Snip each miniature marshmallow in half lengthwise, press cut side in yellow sugar, and arrange sugared side up around the gumdrop like petals.
clown
see variations These colorful cupcakes could be a big hit at a childrens party. Choose sugar cones with a pointed end.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 1/2 tsp. vanilla extract for the frosting & decorations 1 recipe Designer Buttercream
18 sugar cones with pointed ends 1 recipe Moldable White Chocolate Red food coloring
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven and cool for 5 minutes. Then remove the
cupcakes and cool on a rack. Keep the frosting white. For each cupcake: Frost the top. Melt the white chocolate chips. Lightly brush it over the outside of each sugar cone and roll in colored sprinkles. Let set. Tint Moldable White Chocolate red, divide it into 18 pieces. Pinch o a small portion from each piece and roll into a ball. Roll the rest of the piece into a 16-inch-long rope on a confectioners sugar-dusted surface. Place the sugar cone rmly in the center of each cupcake and secure the red ball on the pointed end. Loop the rope around the
circumference of the cone to make clown hair. Scatter more colored sprinkles on the frosting.
spider web
see variations
1 1/2 tsp. vanilla extract for the frosting & decorations 1 recipe Designer Buttercream Black gel icing 18 licorice gumdrops
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Keep the frosting white. For each cupcake: Frost the top. Using a black gel icing tube, draw three concentric circles radiating out from the center of the cupcake. With a knife, draw across the frosting and icing in four places to create the spider web. Place a large licorice gumdrop in the center of the cupcake. Cut each pipe cleaner into 8 pieces and fold in half to create legs. Arrange the legs around the gumdrop.
see variations Even if you dont have a green thumb, you can still have a garden atop a cupcake.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1/2 tsp. salt 4 large eggs 1 tsp. baking powder
1 tsp. vanilla extract for the frosting & decorations 3 1/2 oz. semisweet chocolate, roughly
2 tbsp. milk
chopped
2 1/2 cups crushed chocolate sandwich 2 1/2 cups sweetened flaked coconut tinted 12 oz. ready-to-roll white fondant frosting Brown, orange, and green food coloring Sugar pearls to decorate 18 toothpicks
Preheat the oven to 350F (175C). Place 18 paper baking cups into mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric
mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on the rack. To make the frosting, gently heat the chocolate, milk, and butter in a small, heavy saucepan, stirring until melted. Remove from the heat and beat in the confectioners sugar. Frost the top of each cupcake, and sprinkle with cookie crumbs. Arrange two parallel rows of green coconut. Split the fondant frosting into thirds, and tint each a di erent color. Shape carrots from
orange and green fondant frosting. Shape cauli owers from green fondant frosting, decorate with sugar pearls, and arrange on top of each cupcake. Shape a shovel from brown frosting use a toothpick to support the shaft, and position the shovel on each cupcake.
bride doll
see variations
For a little girls birthday party or a bridal shower, these doll cupcakes can be customized with frosting colors and decorations. Mini dolls on picks are available at craft stores and cake decorating shops.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
for the frosting & decorations 1 double recipe Designer Buttercream 18 (4 1/4-inch) mini dolls on picks Sugar pearls White sugar flowers
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven and cool
for 5 minutes. Then remove the cupcakes and cool on a rack. When cool, remove the cupcake wrappers and turn the cupcakes upside down. Reserve 1/3 of the frosting. For each cupcake: Frost the top and sides of cupcake. Insert a doll in the center. Spoon the reserved frosting into a piping bag or a sealable plastic bag with an end corner snipped and pipe the frosting to form a strapless bodice on each doll. Create a pattern on each dress using sugar pearls and flowers.
see variations
Roll out, roll up, and form stunning fondant roses to top each cupcake for an elegant finish.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 1/2 tsp. vanilla extract for the frosting & decorations 1 recipe Designer Buttercream Confectioners sugar 1 recipe Moldable White Chocolate
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Leave the frosting white. Divide the
Moldable White Chocolate into 9 pieces. On a at surface heavily dusted with confectioners sugar, dust each piece with the sugar and roll out to a 16-inch oval. Starting at a long end and using a metal spatula, roll it up. Cut the roll in half in the middle to form 2 (2 1/2inch) ru ed pieces. For each cupcake: Frost the top with white frosting. Place the cut side of a ru ed piece in the center and gently spread the ru es. Sprinkle with sugar pearls.
morning latte
see variations The morning cup of java just got a little sweeter and more interesting! Coordinate the color of the pipe cleaner handles with the colors of your cupcake paper liners.
for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1/2 tsp. salt 4 large eggs 1 tsp. baking powder
for the frosting 3 1/2 oz. semisweet chocolate, roughly 2 tbsp. freshly brewed dark coffee 1/4 cup (1/2 stick) sweet butter 3/4 cup confectioners sugar, sifted for the decorations 1 (7 1/2 oz.) jar Marshmallow Fluff or 4 cups 18 craft pipe cleaners or chenille sticks miniature marshmallows, melted chopped
Preheat the oven to 350F (175C). Place 18 paper baking cups into mu n pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric
mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. To make the frosting, gently heat the chocolate, co ee, and butter in a small, heavy saucepan, stirring until melted. Remove from the heat and beat in the confectioners sugar. For each cupcake: Frost the top. Pipe or spoon marshmallow u on top of each cupcake. Bend the pipe cleaner into a U-shape
and insert both ends into the side of each cupcake wrapper to form a handle.
aquarium
see variations
1 1/2 tsp. vanilla extract for the frosting & decorations 1 recipe Designer Buttercream Blue food coloring 60 assorted Swedish gummy fish, or other gummy sea creature shapes
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack.
When the cupcakes have cooled, tint the frosting sea blue. For each cupcake: Frost the top. Use a knife to make waves on the top third of the cupcake. Place candy sh and sea creatures among the waves. Scatter candy rocks on the lower third of the cupcake to form the aquarium bed.
garden hat
see variations
Yellow cake, colored frosting, fruitstriped gummy candy as bonnet trim, sugar pearls or candy flowers. Stacked vanilla wafers, frosted over, form the peak of the hat.
1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 1 tsp. salt 2 tsp. baking powder 4 large eggs
1 1/2 tsp. vanilla extract for the frosting & decorations 1 recipe Designer Buttercream
Yellow food coloring 36 vanilla wafers 9 sticks fruit-striped gummy candy Colored candy balls and flowers
Preheat the oven to 350F (175C). Place 18 paper baking cups in mu n pans. Place all the ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove the pans from the oven
and cool for 5 minutes. Remove the cupcakes and cool on a rack. When the cupcakes have cooled, tint the frosting yellow. For each cupcake: Frost the top. Sandwich two vanilla wafers together with frosting and place in the center of the cupcake. Frost over that. Cut a stick of candy in half lengthwise and form a band around the stacked wafers, notching the end. Decorate around the hat band with colored candy balls and flowers.
variations
day on the lake Prepare the basic cupcake recipe. Omit beach parasols and cookie crumbs. Tint all frosting blue. For each cupcake: Frost the top, creating waves with a knife. Place 3 small Swedish candy sh among the waves. Thread a 2-inch piece of fruit stripe candy through a colored toothpick to make a sail and insert toothpick in center of a thick orange fruit slice candy. Place sailboat in center of each cupcake. day on the ski slope
Prepare the basic cupcake recipe. Omit beach parasols and cookie crumbs. Keep frosting white. For each cupcake: Frost the top, mounding frosting up on one side to create a ski slope and dust with crystal sanding sugar. Tint Moldable White Chocolate dark green, divide it into 18 pieces, and cut each piece into 6 portions. Mold each portion into a 1-inch cone and snip randomly and diagonally around the cone with kitchen shears. Gently lift out snipped areas to form evergreen branches. Place 3 evergreen trees anking each side of the ski slope.
variations
daisy daze
see base recipe
black-eyed susan Prepare the basic cupcake recipe. Substitute a combination of yellow and orange decorating sugars for yellow. Substitute semisweet chocolate chips for lemon candies. For each cupcake: frost the top. Place three semisweet chocolate chips in the center. Snip each miniature marshmallow in half on the diagonal, dip on cut side in yellow-orange sugar, and arrange sugared side up around the center like rows of petals. dahlia
Prepare the basic cupcake recipe. Substitute a combination of red and orange decorating sugars for yellow. Substitute orange gumdrops for lemon candies. For each cupcake: frost the top. Place an orange gumdrop in the center. Snip each miniature marshmallow in half on the diagonal, dip cut side in a mixture of orange and red sugar, and arrange sugared side up around the gumdrop like rows of petals. zinnia Prepare the basic cupcake recipe.
Substitute a combination of red and pink decorating sugars for yellow. Substitute yellow gumdrops for lemon candies. For each cupcake: frost the top. Place a yellow gumdrop in the center. Snip each miniature marshmallow in half on the diagonal, dip on cut side in a mixture of pink and red sanding sugars, and arrange sugared side up around the gumdrop like rows of petals.
variations
clown
see base recipe princess
Prepare the basic cupcake recipe. Tint the melted white chocolate light pink, brush on the cones, and roll in pink and white sprinkles. Tint Moldable White Chocolate pink, divide it into 18 pieces. Pinch o a small portion from each piece and roll into a ball. Roll the rest of the piece into a 16-inch-long rope. Place the sugar cone rmly in the center of each cupcake and secure the pink ball on the pointed end. Loop the rope around the circumference of the cone to make ru ed edge. Scatter more sprinkles on the frosting.
christmas tree Prepare the basic cupcake recipe. Tint the melted white chocolate green, brush on the cones, and roll in colored sprinkles. Tint Moldable White Chocolate yellow, divide it into 18 pieces. Pinch o a small portion from each piece and form it into a star. Roll the rest of the piece into a 16-inch-long rope. Place the sugar cone rmly in the center of each cupcake and secure the star on the pointed end. Loop the rope around the circumference of the cone to make a tree skirt. Scatter more colored sprinkles on the frosting.
variations
spider web
see base recipe soccer ball
Prepare the basic cupcake recipe. Keep the frosting white. For each cupcake, frost the top. Using a black gel icing tube, draw a hexagon in the center of the cupcake. Draw a line from the six corners or points of the hexagon out to the edge of the cupcake. Omit gumdrops and pipe cleaners. campfire Prepare the basic cupcake recipe. Tint the frosting green. For each cupcake, frost the top, but omit basic decorations. Cut thin chocolate-covered tube-shaped
cookies or chocolates into 2-inch logs and stack in the center of the cupcake. Cut orange or yellow fruit-striped candy into ames and place amidst the logs. pot o gold Prepare the basic cupcake recipe. Tint the frosting green. For each cupcake, frost the top, but omit basic decorations. Place a hollow chocolate cup in the center of the cupcake. Fill with small goldcovered chocolate coins or gold nuggets candies. Arch a piece of rainbow licorice or rope candy
variations
see base recipe strawberry fields forever Prepare the basic cupcake recipe. Substitute small red candies or balls for candy vegetables. magic bean garden Prepare the basic cupcake recipe. Substitute small pastel jelly beans for candy vegetables. diggin in the dirt Prepare the basic cupcake recipe.
Omit the coconut and candy vegetables. Poke and enlarge 3 holes in the top of each cupcake and partially insert a gummy worm in each hole.
variations
bride doll
see base recipe princess doll Prepare the basic cupcake recipe. Tint the frosting a pale pink and use pink and purple sugar pearls and flowers. bridesmaid doll Prepare the basic cupcake recipe. Tint the frosting a pale blue and use blue sugar pearls and flowers.
red carpet doll Prepare the basic cupcake recipe. Tint the frosting a dark blue or purple, smooth it over the body, and sprinkle it with edible metallic glitter.
variations
with lemon extract. Sprinkle with yellow sugar pearls. mocha ruffles Prepare the basic cupcake recipe. Instead of preparing Moldable White Chocolate, substitute semisweet chocolate for the white chocolate and add 1/2 cup (4 . oz.) additional light corn syrup. Flavor the chocolate with 2 teaspoons co ee extract. Dust ruffles with cinnamon sugar.
variations
morning latte
see base recipe hot chocolate
Prepare the basic cupcake recipe. Omit the co ee avoring in the frosting. Sprinkle chocolate sprinkles on top of each cupcake. caramel macchiato Prepare the basic cupcake recipe. Substitute prepared caramel ice cream syrup for the co ee avoring in the frosting. Drizzle prepared caramel ice cream syrup on top of each cupcake. chai Substitute
1/2
recipes Chai
Cupcakes for basic Morning Latte cupcakes. Dust top of each cupcake with a mixture of 1 tablespoon raw sugar combined with 1 teaspoon each: ground cardamom, nutmeg, cloves, and cinnamon.
variations
aquarium
see base recipe sea volcano Tint half the frosting sea blue, the other half orange-red. Omit the candy sh. For each cupcake: Frost the top with blue. Use a knife to make waves around the perimeter of the cupcake. Carefully trim the pointed end o a wa e sugar ice cream cone and place in the center of the cupcake to make a volcano. Spoon or pipe orange-red frosting to look like lava coming
out of the volcano and down its side, to the sea below. Sprinkle the lava with candy rocks or crushed nut cookies. gold miners dream Tint the frosting sea blue. Omit the candy sh. For each cupcake: Frost the top thickly with blue. Use a knife to make a 1 1/2-inch-wide, meandering stream channel down the middle of the cupcake. Spoon yellow or gold decorating sugar and candy rocks or crushed nut cookies in the channel.
bridge over troubled waters Tint the frosting sea blue. Omit the candy sh. For each cupcake: Frost the top thickly with blue. Use a knife to make waves around the perimeter of the cupcake. Lay a stick of fruit-striped candy across the center of the cupcake. Curve a pipe cleaner or chenille stick in coordinating colors to arch over on either side of the candy to form a suspension bridge.
variations
garden hat
see base recipe sombrero
Prepare the basic cupcake recipe. Omit the decorations. For each cupcake, frost the top. Place a large yellow gumdrop in the center. Arrange miniature or small pieces of gumdrops in assorted colors around perimeter of the cupcake. santa hat Prepare the basic cupcake recipe. Omit the decorations. Leave half the frosting white, the other half red. For each cupcake, frost the top with white. Carefully trim the pointed end o a wa e sugar ice
cream cone and place the cone in the center of the cupcake to make a Santa hat. Pipe red frosting to cover the cone. Top with a large marshmallow. red hat Prepare the basic cupcake recipe. Omit gum. Tint the frosting red. For each cupcake, frost the top. Sandwich two vanilla wafers together with frosting and place in the center of the cupcake. Frost over that. Press a 7-inch stick of twisted black licorice to form a band around the stacked wafers,
crossing the ends. Decorate around the hat band with red candy balls and flowers.