500 cupcakes: the only cupcake compendium you'll ever need
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AQuintetBook
PublishedbySellersPublishing,Inc.161JohnRobertsRoad,SouthPortland,Maine04106VisitourWebsite:www.sellerspublishing.comE-mail:rsp@rsvp.com
eISBN:978-1-41620675-0
500Cupcakescopyright©2011QuintetPublishing,Limited.AllrightsreservedunderInternationalandPan-AmericancopyrightConventions.ByPaymentoftherequiredfees,youhavebeengrantedthenon-exclusive,non-transferablerighttoaccessandreadthetextofthise-bookon-screen.Nopartofthistextmaybereproduced,transmitted,down-loaded,decompiled,reverseengineered,orstoredorintroducedintoanyinformationstorageandretrievalsystem,inanyform,byanymeans,whetherelectronicormechanical,nowknownorhereinafterinventedwithouttheexpresswrittenpermissionofSellersPublishing,Inc.e-books.
September2011
Thisbookwasconceived,designed,andproducedbyQuintetPublishingLimited6BlundellStreetLondonN79BHUnitedKingdom
ORIGINALEDITION:ProjectEditor:JennyDoubtAssociateProjectEditor:RebeccaWarrenEditor:MarianneCantyArtDirector:RolandCoddPhotographer:IanGarlickHomeEconomist:FergalConnollyPublisher:JudithMoreCreativeDirector:RichardDewingManagingEditor:JaneLaing
UPDATEDEDITION:
FoodStylist:LornaBrashPhotographer:IanGarlickArtDirector:MichaelCharlesEditorialAssistants:CarlyBeckerman-Boys,HollyWillsherManagingEditor:DonnaGregoryPublisher:JamesTavendale
contents
introduction
classiccupcakes
fragrant&spicedcupcakes
chocolatecupcakes
decadentcupcakes
celebrationcupcakes
cupcakesforkids
cupcakesforalternativediets
designercupcakes
introduction
Whetherit’stheirindividualsize,theirprettyfrosting,orjusttheirabilitytobringbackfond memories of childhood, cupcakes really do have ultimate treat-appeal. Everygenerationseemstolovethem,andeventhemostcurmudgeonlyamonguswillfindithardtofightoffasmilewhenpresentedwithaplatefulofcupcakes.
Cupcakescomeinmanyshapesandguises,buttheonethingtheyallhaveincommonisthat they’re small, individual-sizedcakesbaked inamuffinpanorcup-shapedmolds,whichareoftenlinedwithpleatedfoilorpaperbakingcups.Youcanmakecupcakesbybakingalmostanycakebatterinacup-shapedmold.Classicyellowcakeorpoundcakemixtures are particularly popular, but gingerbread, carrot cakes, fruit cakes, yeastedcakes, and brownies can all be transformed into cupcakes. They can be frosted,decorated,glazed,dusted,orleftunadorned—andwhicheveryouchoose,they’resuretobedelicious.
Aswellasmaking traditionalbakedcupcakes,youcan steamsomemixtures tomakedense,moistdesserts, likebreadpudding.Youcanmakeothercupcakesusingtheno-bakemethod,inwhichyouspoonamixtureofmeltedanddryingredientsintocupcakemolds and chill or leave them to set. These unbaked cupcakes are usually servedunfrosted, or simply dusted with a little confectioners’ sugar or unsweetened cocoapowder.
typesofcupcakes
Cupcakes go by many different names. Some describe specific types of cakes, whileothers are more generic, but whatever name they go by, cupcakes can be foundworldwide. Even in Southeast Asia you’ll find little cupcakes. In the Philippines,mooncakes—ricecakessteamedinbananaleafcups—areadelicioustreat.
Manygreat classic cupcakes canbe served frosted—chocolatebuttercreamcupcakes
are served with a generous smear of rich chocolate frosting. Others, such as vanillacupcakesaredeliciouswithoutfrosting.MadeleinesareclassicFrenchcupcakesthatarealso served plain. Baked in a shell-shaped mold, they are traditionally made with amixture of egg yolks beaten with sugar and lemon zest, then combined with flour,hazelnutbutter,andwhiskedeggwhites.Youwillfindamodernrecipeformadeleines.
Queen cakes are a traditional British cupcake made with a creamed butter mixturecombination not unlike the vanilla cupcake mixture, with currants, and lemon zestadded.Traditionally,Queencakeswerebakedinsmall,flutedmolds,buttodaytheyareusuallybakedinpaper-linedorgreasedmuffinpans.
frostingcupcakes
Althoughsomecupcakesareservedplain,itisthefrostingthatmakesmanycupcakes.Whether it’s a thick smear of cream cheese frosting or an intricately decorated caketoppedwithfondantdecorations,it’sthetoppingthatoftencausesthegreatestdelight,notjustforthesweet, lusciousflavoritaddstoasimplecake.Oncefrosted,cupcakesarebesteaten rightaway,and ifyou intend to storeor freeze them,don’t frost themfirst.Whetheryouareachildoradult,beginneroradvancedbaker,onceyougetstartedontherecipesinthisbook,you’llrealizejusthowfunbakinganddecoratingcupcakescanbe!
basicequipment
Most cupcakes are incredibly simple to make, and you’ll only need a few pieces ofequipment.
scales,measuringcups&spoons
Accurateweighingscalesand/orcalibratedmeasuringcups,aswellaspropermeasuringspoons, are essential for successful baking. If the proportions of ingredients areincorrect,thecupcakemaynotriseand/orsetproperly.
mixingbowlsandspoons
Youwillneedamedium-sizedbowlandwoodenspoonformixingmostcupcakebatters.Smaller-sizedbowlsareusefulformixingsmallquantities.Alargemetalspoonisusefulforfoldingingredientsintodelicatewhiskedmixtures.Unlessotherwisestipulated,useamedium-sizedbowlfortherecipesinthisbook.
sieves
Youwillneedalargesieveforsiftingdryingredientssuchasflourandasmallonefordustingicingsugarorcocoaoverbakedcupcakes.
bakingcups
Pleatedpaperorfoilbakingcupsareavailableinmanysizes,fromtinypetitfourcupsformakingminicupcakes,togiantbakingcupsforextra-largetreats.
muffinpans
Muffinpansarethemostuser-friendlypansformakingstandardcupcakes.Thestandardmuffinpanhas6or12cup-shapedindentations.Youcanlinethemwithpaperbakingcups,orsimplygreasethembeforefillingthemwithbatter.Thestandardmuffincupisapproximately21/2 in.(6cm.) indiameter.Miniand jumbomuffinpansareagreat
way tovary shapesandsizesofyourcupcakes.Minimuffinpanshave12or24cup-shapedindentationsandare2in.(5cm.)indiameter,whereasjumbomuffinpanshave6cup-shapedindentations,witheachcupmeasuring4in.(10cm.)indiameter.
othercupcakemolds
Youcanbakecupcakesinothermoldedpans.Shell-shapedmadeleinepansarewidelyavailable. Youmay also find other panswith decorative, ridged cups in a variety ofsizes.Individualstainlesssteelmoldsorceramiccupscanalsobeusedtobakecupcakes.
timers
Perfect timing is essential for success, so always use a timer when baking. Accuratedigitaltimersareinexpensiveandwellworththeinvestment.
wireracks
Leavemostcupcakesinthepantocoolfor5minutesbeforetransferringthemtoawireracktocoolcompletely.Wirerackscomeinavarietyofshapesandsizes.
otherequipment
Electricmixerscansavetimeandaregreatforcombiningall-in-onecakemixtures.Themixer should be set on medium speed unless otherwise indicated. A sharp, serratedknifewithapointedendcanhelpslicethetopsoffcupcakesormakeahollowinwhichtospoonfilling.
basicingredients
Most cupcakemixtures have four basic ingredients: fat, sugar, eggs, and flour. Otheringredients,suchaschocolate,nuts,anddriedfruit,arefrequentlyadded.
eggs
Eggsenrichcupcakemixturesandhelptobindingredientstogether.Forthebestresults,use eggs at room temperature. When whisking egg whites, be sure to use a clean,grease-free bowl. Eggs should always be lightly beaten before adding to the recipeunlessotherwisestated.
butter&otherfats
Sweet(unsalted)butterisusuallybestforcupcakemixtures;itgivesawonderfullyrichflavor. For creamed cupcake mixtures, use butter at room temperature; for cut-inmixtures,usecold, firmbutter;andformeltedmixtures,dicethebutterbeforegentlywarming it.Margarine,white cooking fats, andmild-tasting vegetable oils sometimesreplacebutterandareagoodchoiceforthosewithadairyintoleranceorallergy.Butterand cream cheese should always be softened before adding to the recipe unlessotherwisestated.
flour&flouralternatives
Mostcupcakemixturescallforself-risingflourorall-purposeflour,withtheadditionofaleaveningagent.Wholewheatflourissometimesused,butitproducescupcakeswithaheavier,densertexture.Non-wheatflours,oftencombinedwithwheatflour,mayalsobeused.Theseincludecornmeal,oatmeal,cornstarch,andriceflour.Groundnutsmaybeusedinplaceofflourandareparticularlygoodforgluten-freecupcakes.
sugar&othersweeteners
Therearemanydifferent typesof sugar,allofwhichadd theirownunique tasteand
texture tocupcakemixtures.Refinedwhite sugarsaddsweetness,whilebrownsugarsadd flavor and color as well. Brown sugar should always be packed when beingmeasured. The texture of the sugar will also affect the cupcake. Granulated sugar ismost frequently used for cupcakes, but raw sugar, and moist sugars such as brownsugar,arealsoused.Fora finer texture, substitutegranlulated sugar for superfine,ormake your own by pulsing granulated sugar in a food processor until very fine.confectioners’ sugar isgenerallyused fordustingcupcakesandmaking frosting.Lightcornsyrup,maple syrup,honey,andmolassescanalsobeused incupcakes,either inplace of, or alongside, sugar. They give a distinctive taste and texture, and are afrequentadditiontomeltedcakemixtures.
otheringredients&flavorings
Driedfruits,nuts,andseedsareapopularadditiontocupcakemixtures.Driedfruitsaddnaturalsweetness,soyoumaybeabletouselesssugarthaninaplaincupcakemixture.Differentdriedfruitsareofteninterchangeableinrecipes.
Freshfruitsuchasmashedbananas,apples,pineapples,andberriesmayalsobefoldedinto cupcake batters. Frozen fruit may be substituted for fresh in the recipes in thisbook.Thoroughlythawanddrainbeforeaddingtotherecipe.Chocolatemaybeusedtoflavororbindcakemixturesortodecoratebakedcupcakes.Fortherecipesinthisbook,you’ll need unsweetened cocoa powder, chocolate chips or chunks, and differentvarietiesofbakingchocolateinyourpantry.Vanilla-flavoredpuddingorpiefillingmaybe substituted for custard. Always assume that herbs used in the recipes are dried,unlessfreshisspecified.Otheringredientsandflavoringsincludemarshmallows,spices,cheese,vanilla,coffee,citruszest,almondextract,orangeflowerwaterandrosewater,andliqueurs.
makingcupcakes
There are four main types of cupcake mixtures. The order in which ingredients areaddedandthewaytheyarecombined—forexample,beatenorfoldedin—willaffectthefinaltextureofthecupcakes.
preparingthepan
Whentherecipecallsforthepantobegreased,youmayuseanyfatyouchoose.Smearalittlebutter,margarine,oroliveoilonapapertowelandwipeeachcupthoroughly.Low-calorie sprays can also be used for this purpose. Fill any empty cups in the panwithwater.
creamedmixtures
For creamedmixtures, you begin by creaming the sugar and fat together tomake alight,fluffymixturebeforebeatingineggs.Self-risingflour(orall-purposeflourandaleavening agent such as baking powder) is then folded in, along with any otherflavoringingredients.
Themixtureshouldthenbepouredintobakingcupsandbakedimmediately.Moistureandheatcausetinybubblesofcarbondioxidetobereleased,producingcupcakeswithalightandfluffytexture.
Sometimesbakingpowdermaybereplacedwithbakingsodaplusanacidicingredient,suchasvinegar,cider,orbuttermilk. Thesesubstitutesallworkeffectivelytohelpthecupcakerisewhileitisbaking.
all-in-onemixtures
Thistechniqueisliterally“allinone”:Putalltheingredientsinabowlandbeatthemuntilsmooth.Thenfoldinadditionalingredientssuchasdriedfruitandpourthebatter
intothepan(s)forbaking.
whiskedmixtures
Theclassiccupcakemixtureiswhisked.Beginbywhiskingeggsandsugar.Thenfoldinthe flour and other dry ingredients. The air bubbles expand in the heat, causing thecupcaketoriseandgivingitaspongytexture.
generalbakingtips
Whenaddingbatter toapan,youmayeither spoonorpour thebatter into thecups.Each cup should be two-thirds full unless otherwise stated. When baking, the pansshouldbeplaced in thecenterof theoven.Asoven temperaturesvarybymodel, testcupcakes for doneness a fewminutes before the end of the baking time. If a skewerinsertedintothecenterofthecupcakecomesoutclean,itisdone.Ifyourcupcakesarebrownontopbutnotcookedthrough,tryloweringyouroventemperature.
storing
Cupcakesmadewithahighproportionoffatcanbestoredinanairtightcontainerforseveraldays.Low-fatcupcakesareusuallybesteatenonthedayofmaking.Forthebestresults, store cakes unfrosted, and frost on the day of serving. Cupcakes can also befrozen,unfrosted,inanairtightcontainerforupto3months.
decoratingcupcakes
Cupcakesarethetreatsthatyoucanreallygototownonwhenitcomestodecoration.Asimplespoonfulof frostingwithacherryon toporadrizzleofmeltedchocolate isjust thestart.Supermarketsandspecialtycookingstoressellahostof ingredientsandequipment to help you — from food coloring and ready-made frostings to ediblesugared flowers and brightly colored candy. Here are a few ideas thatwill help youtransformthesimplestcupcakesintoastunningdessert.
gettingstarted
Ifyou’regoingforsimplyfrostedcupcakes—perhapswithadollopof frostingandabigcoloredcandyorwholenutontop—leavethecupcakeasitis,withitsdomedtop.However,ifyouwanttogoforamoreintricatelydecoratedcupcake—perhapswithapatternedfrostingontop,orlotsofcandies—sliceoffthetopofthecaketogiveyouaflatsurface.Alwayswaitforcupcakestocoolbeforefrostingthem.
decoratingcupcakesbeforebaking
Unbakedcupcakescanbesprinkledwithcoarsesugar;whole,chopped,orflakednutsordried fruit;orapieceof fresh fruit suchasa sliceofappleorpeach.Don’t top themwithanythingtooheavyoritmaysinkintothebatterduringbaking.
fondantfrosting
Perfectforrollingoutanddrapingovercupcakes,thisfirmfrostingcanalsobecoloredandmadeintoshapestodecoratecakes.Youcanmakeityourself,butit’smucheasiertobuy ready-to-roll fondant frostingand color it yourself. Simplyadda fewdropsoffoodcoloringandthenthoroughlykneadthefondant.Repeatuntilthedesiredcolorisachieved.
coloredcandy&cakedecorations
Candyand colored sprinkles are easyways todecorate cupcakes.Alternately, look inspecialty cooking stores for sugar flowers, pastel-colored almonds, and other edibledecorations.Firsttopthecupcakeswithfrostingormeltedchocolate,thenallowittosetslightlybeforepressingon thedecorations. Ifyoupreferacupcakewithout toomuchfrosting,useonlyasmallblobtoattachindividualcandiesordecorations—they’lllookjustasgoodbutwon’tbenearlysosweet.
freshfruit
Summer berries look delightful (and taste delectable) on top of frosted cupcakes.They’reparticularlygoodoncakes toppedwithbuttercreamorcreamcheese frosting.Orevensimpler,justspoonabigdollopofheavycreamontopofeachcupcakeandtopwithafewfreshraspberriesorstrawberries.
simplefillings
Thesimplestfillingisflavoredheavycream.Trysweeteningheavycreamwithalittleconfectioners’sugarandaddingafewdropsofvanillaorpeppermintextract,rosewater,or citrus zest. Honey andmaple syrupmake good flavorings, as do liqueurs such asCointreau.
moldablechocolate
Formruffles,roses,tinyfruitsandvegetables,andmanyothershapeswiththissweet,malleablemixture.Ifyoulike,tintandflavorthechocolateafteraddingthecornsyrup.Toworkwiththischocolate,generouslydustaflatsurface,yourhands,andanyutensilswithconfectioners’sugar.Tomakemoldablewhitechocolate:Inadoubleboiler,melt1lb.whitechocolate.Stir in1/2cupcornsyrupuntil themixturebecomessmoothandglossy.Addalittlemorecornsyrupifthechocolateisstillgrainy.Coverandrefrigerateuntil ready touse.Makes21/2 cups.Tomakemoldabledark chocolate, prepare thebasicrecipe,substitutingsemisweetchocolateforwhiteandadding1/4cupadditionallightcornsyrup.
servingideas&cupcakegifts
Cupcakes are often associated with children, but offer a plate of cupcakes to grownadults and you’re sure to see their faces light up. Whether it’s a rack of warm,wholesomelittletreatsoraglitteringcakestandpiledhighwithpretty,pastel-coloredconfections,cupcakesarealwaysahitandseemtoappealtoeverygeneration.
cakesonthemove
Baked in their own wrappers, these lovely cakes aren’t just for eating at home. Anindividual,portion-sizedcakeisgreatforeatingonthemove—whetherit’satreattogoinalunchbox,anenergy-boostingsnacktotakeonalongwalk,oraneasydesserttoserveatapicnic.
dashingdesserts
There’s something wonderfully informal yet utterly appealing about cupcakes thatmakesthemagreatalternativetodessertafteraspecialmeal.Who’sgottimetomakeadessertafteranappetizerandmaincourse—andwho’sreallygotroomtofitonein?Whynotbringoutaplateofsophisticatedcupcakeswithcoffeeinstead?You’resuretogetjustasmuchpraiseasyouwouldforadessertthattakeshourstomake.
celebratingwithcupcakes
Bigcelebrationcakesareathingofthepast.Whateveryonewantsnowisatoweringpile of cupcakes. For birthdays, pile up cupcakes on a plate and stick them withbirthday candles and baby indoor sparklers to really get the celebrations going. Thisalternative to the traditional cake is particularly good for kids’ parties, where littlechildrencanstrugglewithabigsliceofcake—orforadultpartieswhereeveryoneistryingtowatchtheirwaistline!
Huge,tieredweddingcakesareofftheagendaforthoseintheknow.Forarealimpact
atyourwedding,goforprettywhiteweddingcupcakespiledhighonacakestandorarrangedintiers.Itmakesservingsomucheasier—andguestswilllovethem.
specialgifts
Cupcakesmakegreatgifts,andyou’resuretoputasmileonthefaceoftherecipient.They’reusuallybestpacked ina single layer,witha little tissuepaper tuckedaroundthemtomakesuretheydon’tshiftasyoutransportthem.Prettyboxeswithclearplasticlids are a good choice, particularly for cupcakes with decorative frosting. They’reavailablefromstationeryanddepartmentstores,solookaroundandseewhatyoucanfind.Flatbasketsmakeanotherprettywaytodeliveryourcupcakes.Arriveatabrunchpartywithabasketfullofcupcakesandyourhost—andtheotherguests—willloveyouforthem!
Cupcakes with a firm frosting (such as fondant or royal frosting) can look prettywrappedupindividuallyinclearcellophane.Cutoutalargesquareofcellophane,placea cupcake in the center, thenpullup theedgesaround the cakeand tiewith ribbon.Theseindividuallywrappedcakesmakegreatgoing-homepresentsafterakids’partyorfestiveweddingfavors.Youcanalsodecoratethefoilorpaperbakingcupsthatcontainthe cupcakes.Try tying ribbonaround eachbaking cup, or cut out a roundof prettyfabric,placethecupcakeinthecenter,andtieupfirmlywithcoordinatingribbon.
classiccupcakes
Thesecupcakeshavedelightedgenerations.
Fromtheclassiccombinationofappleandcinnamontotheirresistiblyrichpairingofrumand
raisin,allthebest-lovedrecipesarehere.
spanishorangesyrupcupcakes
seevariations
Makethesestickycupcakesaheadoftimetoletthesyrupsoakthrough.
forthecupcakes
2medium,seedlesssweetoranges,peeledandroughlychopped1/2cup(1stick)sweetbutter
1cupgranulatedsugar2largeeggs1/2cupsemolina1/2cupalmondmeal1/2cupcakeflour1/2tsp.bakingpowder1/4tsp.salt
forthesyrup
1peeledorangerind,fromcupcakerecipe1/2cupgranulatedsugar1cupwater
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.Inasaucepan,covertheorangeswith1cupwater.Simmeruntil tender,about15minutes.Cool.Draintheorangesandpurée inafood processor. In a bowl, beat the butter and sugar with an electricmixer until light. Slowly beat in the eggs. Stir in the rest of theingredients,alongwiththeorangepurée,untilwellcombined.Spoonthemixture intothecups.Bakefor22to25minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removepanfromtheovenandcool.
Tomakethesyrup,thinlyslicetheorangerind,removingthepith.Cuttheorangerindintothinstrips.Inapan,bringthesugarandwatertoasimmer, stirring to dissolve the sugar. Add the orange strips and boiluncoveredfor5minutes,oruntiltender.Withatoothpick,prick5holesineachcupcakeandpourthewarmsyrupoverthem.Thenremovethecupcakesandcoolonarack.Store inanairtightcontainer forup to2days.
Makes1dozen
vanillacupcakes
seevariations
The grand dame of cupcakes. If you can get vanilla sugar, use halfregularandhalfvanillasugar.Thiswillreallyenhancethevanillaflavor.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.
Place all the ingredients in amedium bowl and beat with an electricmixeruntilsmoothandpale,about2to3minutes.
Spoon themixture into the cups. Bake for 20minutes or until a caketesterinsertedinthecentercomesoutclean.
Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes11/2dozen
gingerbreadpots
seevariations
Youcouldmakethesedense,stickygingerbreadcupcakesinterracottapots togivethemarusticcharm.Thesharp lemondrizzlehelps tocutthesweetnessofthegingerbread.
forthegingerbread
1cupcakeflour1cupwhitewholewheatflour1tbsp.bakingpowder4tsp.groundginger1tsp.cinnamon1cuppackedunrefinedbrownsugar
2largeeggs1/2cuphoney1/2cupbutter,melted3/4cupmilk2tbsp.roughlychoppedcandiedginger
forthedrizzle
1cupconfectioners’sugar5tbsp.lemonjuice
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpanorline12smallterracottapotswithbakingparchment.Sifttheflours,bakingpowder,ginger,andcinnamonintoalargebowl.Inamedium bowl combine the remaining ingredients and beat with anelectric mixer until smooth, about 2 to 3 minutes. Stir into the dryingredients.Spoonthebatterintothecups.
Bakefor20minutesoruntilacaketester insertedinthecentercomesoutclean.Removepanorpots fromtheovenandcool for10minutes.Thenremovecupcakesandcoolonarack.Tomakethedrizzle,sifttheconfectioners’sugarintoabowlandslowlyaddthelemonjuice,stirringuntil just combined.Drizzleover the topsof the cupcakes. Store in anairtightcontainerforupto3days.
Makes1dozen
lemonbutterflycupcakes
seevariations
You’lllovethesedelicatelittlenumbers,whichcanbeservedwithteaorasadessert.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1tsp.vanillaextract
forthefrosting
1/2cup(1stick)sweetbutter2cupsconfectioners’sugar,sifted1tsp.vanillaextract1tbsp.lemonzest
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallingredientsforthecupcakesinalargebowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.
Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremove thecupcakesandcoolona rack.Prepare the frostingbybeating the butter, confectioners’ sugar, vanilla, and lemon zest untilsmooth.Cutaslicefromthetopofeachcakeandcutit intotwo.Pipethefrostingontotheflattenedtopofeachcupcake.Thenplacethehalf-circlesofcakeatanangleoneachsideofthefrosting.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
rum&raisincupcakes
seevariations
Use dark rum in this recipe to give these cupcakes awarmCaribbeanfeel.
forthecupcakes
1/2cup(31/2oz.)raisins3tbsp.darkrum1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt
4largeeggs1/2cupbuttermilk
forthesyrup
5tbsp.darkrum2tbsp.unpackedlightbrownsugar
Soaktheraisinsintherumfor2to3hoursorovernighttosoftenthem.Drain.Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffin pans. Combine all the cupcake ingredients in a large bowl andbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Stirintheraisins.Spoonthebatterintothecups.Bakefor20minutes.
Whilethecupcakesareintheoven,combinethesyrupingredientsinapan.Overlowheat,dissolvethesugarintherum.Simmerfor5minutes,then remove from the heat. Remove pans from the oven. With atoothpick,prick5holesineachcupcakeandpourthewarmsyrupoverthem.Thenremovethecupcakesandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes11/2dozen
miniraspberry&coconutcupcakes
seevariations
The inspiration for these cupcakes came from the classic EnglishBakewelltart.
3tbsp.groundalmonds1/2cup(21/2oz.)flakedcoconut11/2cupsconfectioners’sugar,sifted11/2cupsall-purposeflour1tsp.bakingpowder1/2cup(1stick)sweetbutter,melted5eggwhites1cupfreshorthawed,frozenraspberries
2tbsp.shreddedcoconut
Preheattheovento375˚F(190˚C).Place24miniceramicbakingcupsonacookiesheet.
In a large bowl, combine the ground almonds, coconut, confectioners’sugar,flour,andbakingpowder.Stirinthebutter,followedbytheeggwhites.
Spoon the mixture into the cups. Drop a raspberry and some of theshreddedcoconutontopofeachcupcake.Bakefor12to15minutesoruntil lightly browned. Remove the cups from the oven and cool for 5minutes.Thenremovethecupcakesandcoolonarack.
Store in an airtight container for up to 2 days, or freeze in sealedcontainersforupto3months.
Makes2dozen
carrot&walnutcupcakes
seevariations
Carrotcakesomehowdoesn’tseemtobeasnaughtyasothercakes!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs
1/2cupbuttermilk1tsp.allspice1cup(31/2oz.)choppedwalnuts1cupfreshlyshreddedcarrots2tbsp.goldenraisins
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract3tbsp.choppedwalnuts
Preheattheovento350˚F(175˚C).Place18bakingcupsinmuffinpans.Combine the butter, sugar, flour, baking powder, salt, eggs, andbuttermilkinalargebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Stirintherestoftheingredients.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,slowlybeatthecreamcheeseandconfectioners’sugarinalargebowlwithanelectricmixeruntilcreamyandsoft.Addthelemonjuice and vanilla and beat briskly until well combined. Spread thefrostingliberallyontothecooledcupcakesandgarnishwiththechoppedwalnuts.
Storeunfrostedforupto3daysinanairtightcontainer,orfreezeforupto3months.
Makes11/2dozen
verycherrycupcakes
seevariations
Maraschinocherriesgivethesecupcakesawonderfulrichflavor.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk2tbsp.kirsch
forthefrosting
3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutterPinchofsaltRedfoodcoloring18bottledmorelloormaraschinocherrieswithstems
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.
Combineall the cupcake ingredients in a largebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Spoonthebatterintothe cups.Bake for 20 to22minutes.Removepans from theoven andcool for 5minutes. Then remove the cupcakes and cool on a rack. Tomake the frosting, beat the confectioners’ sugar, butter, and salt in amediumbowlwithanelectricmixeruntil smooth.Adda fewdropsofthe food coloring and beat until well combined and pink. Spread thefrostingontothecooledcupcakesandgarnishwithacherry.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
classicchocolatebuttercreamcupcakes
seevariations
The semisweet chocolate in this recipe gives the frosting a wonderfulglossysheen.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar
11/2cupscakeflour11/2tsp.bakingpowder4tbsp.Dutch-processcocoapowder4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
11/2cups(101/2oz.)choppedsemisweetchocolate2tbsp.heavycream1/2cup(1stick)sweetbutter,softened11/2cupsconfectioners’sugar,sifted
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntil smooth,about2 to3minutes.Spoon thebatterintothecups.Bakefor20to22minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Forthefrosting,putthechocolate,cream,andbutterinapanoverlowheat.Stirgentlyuntil combined. Remove from the heat and stir in the confectioners’sugaruntilthemixtureissmooth.Swirlontothecupcakes.
Storeunfrostedinanairtightcontainerforupto2days.
Makes11/2dozen
applesauce&cinnamoncupcakes
seevariations
Cinnamon brings a delicate sweetness to this cupcake recipe andcomplementstheapplesaucemarvelously.
1/2cup(1stick)sweetbutter,softened1/2cupplus1tbsp.granulatedsugar1cupcakeflour1tsp.bakingpowder1/2tsp.salt2largeeggs1/4cupbuttermilk3/4cupunsweetenedapplesauce
3/4tsp.cinnamon1/2cup(31/2oz.)choppedpecans1/2cup(31/2oz.)goldenraisins1smallredeatingapple,thinlysliced2tbsp.granulatedsugar
Preheattheovento350˚F(175˚C).Greasea12-cupmuffinpan.Placethebutter,sugar,flour,bakingpowder,salt,eggs,andbuttermilkinabowland beat with an electric mixer until smooth and pale, about 2 to 3minutes.Stirintheapplesauce,cinnamon,pecans,andraisins.
Spoonthebatterintothecups.Laytheappleslicesontopandsprinklewithalittlesugar.
Bake for25 to27minutes.Removepan from theovenand cool for5minutes.Thenremovethecupcakesandcoolonarack.Servewarm.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes1dozen
peanutbuttercupcakes
seevariations
Thetextureofcrunchypeanutbutter inthisrecipeisexcellent, thoughcreamiervarietiesalsowork.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar
2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1cupcrunchypeanutbutter
forthefrosting
1/2cupcrunchypeanutbutter1/2cup(1stick)sweetbutter,softened2tsp.vanillaextract2cupsconfectioners’sugar,sifted2tbsp.milk
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs, andbuttermilkinalargebowlandbeatwithanelectricmixeruntilsmooth,about 2 to 3 minutes. Stir in the peanut butter until well combined.Spoonthebatterintothecups.Bakefor20to22minutes.Removepansfrom theovenand cool for5minutes.Then remove the cupcakes andcoolonarack.
Tomakethefrosting,combinethepeanutbutter,butter,andvanillainamediumbowl.Usinganelectricmixer,beatuntillightandfluffy,about1 to 2minutes.Add the confectioners’ sugar alongwith themilk, andbeat untilwell combined. Swirl the frosting onto the cooled cupcakes.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
poppyseedcupcakeswithlemondrizzle
seevariations
Thepoppyseedsgivethesecupcakesawonderfulcrunch!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract1tbsp.poppyseeds1tbsp.gratedlemonzest
forthedrizzle
1cupconfectioners’sugar4tbsp.lemonjuice2tbsp.poppyseeds
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs, andbuttermilkinalargebowlandbeatwithanelectricmixeruntilsmooth,about2 to3minutes. Stir in the vanilla, poppy seeds, and lemon zestuntilwellcombined.Spoonthebatter intothecups.Bakefor20to22minutes. Remove pans from the oven and cool for 5 minutes. Thenremove the cupcakes and cool ona rack.Tomake thedrizzle, sift theconfectioners’ sugar into a bowl and stir in the lemon juice until itresembles theconsistencyofheavycream.Stir in thepoppy seedsanddrizzleoverthecupcakes.
Store in an airtight container for up to 2 days, or freeze for up to 3months.
Makes11/2dozen
madeleines
seevariations
These light, shell-shapedcupcakeshail from the townofCommercy intheLorraineregionofFrance.
forthemadeleines
4largeeggs1cupgranulatedsugar1cupall-purposeflour1tsp.bakingpowder1tbsp.gratedlemonzest
1/2cup(1stick)sweetbutter,meltedandcooled
forthedrizzle
1cupconfectioners’sugar4tbsp.lemonjuice1tbsp.gratedorangezest
Preheattheovento350˚F(175˚C).Greaseapanfor18smallmadeleines.Inamediumbowl,beattheeggsandsugaruntilpaleandthick.Sifttheflourandbakingpowder intoaseparatemediumbowl.Slowlyaddtheflourtotheeggmixture.Stirinthelemonzest,andpourinthemeltedbutter.Refrigeratefor20minutes.Spoonthebatterintothepan,fillingeachmoldabouttwo-thirdsfull.Bakefor20minutes.Removepanfromtheovenandcoolfor10minutes.Thenremovethemadeleinesandcoolonarack.
Tomakethedrizzle,sifttheconfectioners’sugarintoabowlandstirinthelemonjuiceuntilitresemblestheconsistencyofheavycream.Stirinthe orange zest and drizzle over the madeleines, before dusting withconfectioners’sugar.Storeinanairtightcontainerupto2days,orfreezeforupto3months.
Makes11/2dozen
bananacupcakes
seevariations
The subtle flavor of banana perfectly complements the cream cheesefrosting.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1/4tsp.nutmeg1cup(about2large)mashedripebananas
forthefrosting
1cupcreamcheese11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract1banana,thinlysliced
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs,buttermilk,andnutmeginalargebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Stirinthemashedbananasuntilwellcombined. Spoon the batter into the cups. Bake for 20 to 22minutes.Removepans from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.
Tomakethefrosting,slowlybeatthecreamcheeseinalargebowlwithan electric mixer until it is soft and smooth. Add the confectioners’sugar, lemon juice, and vanilla. Beat briskly until smooth and wellcombined. Swirl the frosting onto the cooled cupcakes. Decorate eachcupcakewithabananaslice.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
variations
spanishorangesyrupcupcakes
seebaserecipe
bloodorangesyrupcupcakesPrepare the basic cupcake recipe, substituting blood oranges for thesweetoranges.
orange&lemonsyrupcupcakesPrepare thebasic cupcake recipe, adding2 tablespoons lemon juice totheorangepurée.Forthesyrup,zest1mediumlemonandaddwiththeorangezesttothewaterandsugarsyrup.
grapefruit&orangesyrupcupcakesPreparethebasiccupcakerecipe.Add2tablespoonsgrapefruit juicetotheorangepurée.Forthesyrup,zesthalfamediumgrapefruitandadditwiththeorangezesttothewaterandsugarsyrup.
keylimesyrupcupcakesPrepare the basic cupcake recipe, substituting 6 small Key limes or 4Persianlimesforthesweetoranges,anduselimerindtomakethesyrup.
mandarinoranges&almondsyrupcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) puréedmandarinorangesfortheorangesinthecupcakesandpreparedalmondsyrupfortheorangesyrup.
variations
vanillacupcakes
seebaserecipe
saffroncupcakesPreparethebasiccupcakerecipe.Addapinchofsaffronto2tablespoonsboiling water. Infuse for 5 minutes. After creaming the cupcakeingredients,stirinsaffronandwater.
almondcupcakesPreparethebasiccupcakerecipe,adding3tablespoonsgroundalmondstothemixtureandsubstituting1teaspoonalmondextractforthevanillaextract.
vanilla&raisincupcakesPrepare the basic cupcake recipe. After creaming the cupcakeingredients,stirin1/2cup(31/2oz.)goldenraisins.
coffeetimecupcakesPreparethebasiccupcakerecipe,substitutingcoffeeextractforvanilla.
variations
gingerbreadpots
seebaserecipe
fruitypotsFold 1/2 cup (3 1/2 oz.) mixed chopped dried apricots, raisins, andgolden raisins into the egg mixture before stirring into the dryingredients.
rhubarbgingerpotsAdd1/2cup(31/2oz.)cookedsweetenedrhubarbtotheeggmixturebeforestirringinthedryingredients.
bananagingerpotsAdd 1 mashed banana to the egg mixture before stirring in the dryingredients.
applegingerpotsAdd1gratedGoldenDeliciousappletotheeggmixturebeforestirringinthedryingredients.
gingerbreadpotswithgingerhoneydrizzlePreparethebasiccupcakerecipe,substituting1/2cup(6oz.)honeyand1tablespoonfreshlygratedgingerforthedrizzle.Simmerthehoneyandgingertogether inasaucepanfor5minutes, letcool, thendrizzleoverthecupcakes.
variations
lemonbutterflycupcakes
seebaserecipe
orange&lemonbutterflycupcakesPreparethebasiccupcakerecipe.Add11/2tablespoonsgratedorangezesttothefrostingmixture.
redcurrantbutterflycupcakesPreparethebasiccupcakerecipe.Lightlycrush1/3cup(21/2oz.)freshor thawed frozen red currants with a fork and add to the frostingmixture.
hazelnut&raisinbutterflycupcakesPrepare the basic cupcake recipe. Stir 3 tablespoons roughly choppedtoasted hazelnuts and 2 tablespoons golden raisins into the creamedfrostingmixture.
blueberry&lemonbutterflycupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) driedblueberries.
variations
rum&raisincupcakes
seebaserecipe
orangeliqueur&candiedpeelcupcakesPreparethebasiccupcakerecipe,substitutingorangeliqueurfortherumand1/2cup(31/2oz.)choppedcandiedpeelfortheraisins.
vodka,chili&chocolatechipcupcakesPrepare thebasic cupcake recipe. Substitutevodka for the rum.Add1tablespoon seeded and finely chopped chilies and 1/2 cup (3 1/2 oz.)semisweetchocolatechipsinplaceoftheraisins.
malibu&pineapplecupcakesPrepare the basic cupcake recipe, substitutingMalibu for the rum and1/2cup(31/2oz.)finelychoppeddriedpineapplefortheraisins.
goldensherrycupcakes
Prepare the basic cupcake recipe, substituting sherry for the rum and1/2cup(21/2oz.)goldenraisinsfortheraisins.
variations
miniraspberry&coconutcupcakes
seebaserecipe
miniblueberry&coconutcupcakesPrepare the basic cupcake recipe, substituting blueberries for theraspberriesandadding1tablespoonfinelygratedlimezest.
miniblackberry&coconutcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 1/2 oz.)blackberriesfortheraspberries.
minilime,mango&coconutcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) finelychoppedfreshorfrozenmangoand1tablespoonfinelygratedlimezestfortheraspberries.
minipistachio&apricotcupcakesPreparethebasiccupcakerecipe,substitutinggroundpistachiosforthe
almondmealandchopped,cannedapricotsfortheraspberries.
variations
carrot&walnutcupcakes
seebaserecipe
coffee&walnut-frostedcarrotcupcakesPreparethebasiccupcakerecipe.Add1teaspoonhotcoffee,1teaspooninstant coffee granules, and 1 teaspoon coffee liqueur to the frostingmixture. Swirl the coffee frosting on top of the cupcakes, and garnishwithchoppedwalnuts.
orangecreamcheese-frostedcarrotcupcakesPrepare the basic cupcake recipe. To make the frosting, substitute 1tablespoon orange juice for the lemon juice. Swirl the frosting andgarnishwithchoppedwalnutsandfinelygratedlemonzest.
mascarpone-frostedcarrotcupcakesPreparethebasiccupcakerecipe.Tomakethefrosting,substitute1cup(8oz.)mascarponeforthecreamcheese.
zucchini,yellowsquash&carrotcupcakes
Preparethebasiccupcakerecipe,using1/3cup(2oz.)eachofshreddedcarrots,gratedzucchini,andgratedyellowsquashinplaceofcarrots.
variations
verycherrycupcakes
seebaserecipe
chocolatechip&cherry-frostedcupcakesPrepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) semisweetchocolatechipsintothefrostingmixtureafteraddingthefoodcoloring.
almond&cherry-frostedcupcakesPreparethebasiccupcakerecipe,adding3tablespoonsgroundalmondstothebattermixture.Sprinkle2tablespoonsoftoastedalmondsontopofthefrosting,andgarnisheachwithacherry.
crispymeringue&cherry-frostedcupcakesPrepare the basic cupcake recipe. Place 4 small meringue shells in aplasticfoodstoragebagandlightlycrushthemwitharollingpin.Gentlystir intothefrostingmixtureafteraddingthefoodcoloring.Swirlontothecupcakes.
cherry,cherrycupcakesPrepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) driedcherriestothebatter.
variations
classicchocolatebuttercreamcupcakes
seebaserecipe
white&semisweetchocolatebuttercreamcupcakesPreparethebasiccupcakerecipe,stirring3tablespoonsmixedsemisweetchocolatechipsandwhitechocolatechipsintothecreamedbatter.
macadamianut-frostedbuttercreamcupcakesPrepare the basic cupcake recipe. Lightly toast 1/2 cup (3 1/2 oz.)macadamia nuts and chop finely. Stir the macadamia nuts into thefrostingmixtureafteraddingthesugar.
orange&semisweetchocolatebuttercreamcupcakesPreparethebasiccupcakerecipe,substituting1tablespoonorangezestforthevanillaextract.
mochabuttercreamcupcakes
Prepare the basic cupcake recipe. For the frosting, substitute 1tablespoonfreshlybreweddarkcoffeefor1tablespoonofcream.
sourcreamchocolatecupcakesPrepare the basic cupcake recipe, substituting sour cream for thebuttermilkinthecupcakes.
variations
applesauce&cinnamoncupcakes
seebaserecipe
applesauce&pearcupcakesPrepare the basic cupcake recipe. Substitute 1 ripe and firm,mediumpearfortheapple.Layslicesontopofeachcupcakeandsprinklewithsugar.
applesauce&warmcaramelcupcakesPrepare thebasic cupcake recipe. Tomake a caramel topping, place2cups (6oz.) caramels in amediumpanwith3 tablespoons evaporatedmilk.Heatgently,stirringuntilall thecaramelshavemelted.Prickthetopofthecupcakeswithatoothpickandspoonthemeltedcarameloverthecooledcakes.Thenlayslicesofappleontopofeachcupcake.
applesauce&brandydrizzlecupcakesPrepare the basic cupcake recipe. To make the drizzle, combine 4tablespoons apple brandywith 3 tablespoons sugar in amedium pan.Simmer gently for 5minutes, then spoon over the cupcakes. Then layslicesofappleontopofeachcupcake.
variations
peanutbuttercupcakes
seebaserecipe
peanutbutter&jamcupcakesPreparethebasiccupcakerecipe.Whenthecupcakeshavecooled,useasharp knife to slice off the tops.Using a teaspoon, hollowout a smallhole in the top of each cupcake. Spoon 1/2 teaspoon strawberry orraspberryjamintothesmallhole.Placethetopbackonthecupcakeandfrost.
chocolatepeanutbuttercupcakesPrepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) semisweetchocolatechipstothebatter.
peanutbuttercupcakeswithfudgefrostingPrepare the basic cupcake recipe. For the frosting, substitute smooth
peanut butter for the crunchy.Add2 tablespoonsDutch-process cocoapowdertothefrostingmixtureafteraddingthemilk.
peanutbutterbarcupcakesPreparethebasiccupcakerecipe.Whenthecupcakeshavecooled,useasharp knife to slice off the tops.Using a teaspoon, hollowout a smallhole in the top of each cupcake. Spoon 1/2 teaspoon chopped peanutcandy bar into the small hole. Place the top back on the cupcake andfrost.
variations
poppyseedcupcakeswithlemondrizzle
seebaserecipe
poppyseedcupcakeswithorange&lemondrizzlePrepare thebasiccupcakerecipeusing1/2tablespoonorangezestand1/2tablespoonlemonzest.Tomakethedrizzle,use2tablespoonslemonjuiceand2tablespoonsorangejuice.
poppyseed&blueberrycupcakeswithlimedrizzlePreparethebasiccupcakerecipe.Aftercreamingthebatter,stir in1/2cup (2 oz.) blueberries, and substitute 1 tablespoon finely grated limezestforthelemonzest.
poppyseed&cranberrycupcakeswithlemondrizzlePreparethebasiccupcakerecipe.Aftercreamingthebatter,stir in1/2cup(31/2oz.)driedchoppedcranberries.
almondpoppyseedcupcakeswithalmonddrizzlePreparethebasiccupcakerecipe,substituting1teaspoonalmondextractforthelemonzest.Forthedrizzle,substitute1teaspoonalmondextractplus3tablespoonsmilkinplaceofthelemonjuice.
variations
madeleines
seebaserecipe
cassis-drizzledmadeleinesPreparethebasicrecipe.Forthedrizzle,substitute4tablespoonscassisliqueurforthelemonjuice,andproceedasinbaserecipe.
chocolatemadeleinesPrepare the basic recipe. Substitute 2 tablespoonsDutch-process cocoapowderfor2tablespoonsoftheflour.
vanillamadeleines
Preparethebasicrecipe.Add1teaspoonvanillaextracttotheeggsandsugarbeforecreamingthebatter.Forthedrizzle,mix1cup(41/2oz.)confectioners’ sugar, 4 tablespoons milk, 1/2 teaspoon vanilla extractuntil it resembles the consistency of heavy cream. Proceed as in baserecipe.
orangemadeleinesPreparethebasiccupcakerecipe,substitutingorangezestforlemon.
variations
bananacupcakes
seebaserecipe
chocolatechip&bananacupcakesPreparethebasiccupcakerecipe.Stirin1/2cup(31/2oz.)semisweetchocolatechipsalongwiththemashedbananas.
cinnamon&oat-toppedbananacupcakesPrepare the basic cupcake recipe, omitting the frosting. Place 3tablespoons granulated sugar, 1 teaspoon cinnamon, 2 tablespoonssoftenedsweetbutter,4tablespoonsrolledoats,and1tablespoonflourin amediumbowl.Mixuntilwell combined. Sprinkle a little over thecupcakesbeforebakingthem.
walnut&cinnamon-frostedbananacupcakesPrepare the basic cupcake recipe. Add 3 tablespoons choppedwalnutsand1teaspooncinnamontothefrostingaftercreamingit.
blueberry&bananacupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (3 oz.) driedblueberriesalongwiththemashedbananas.
fragrant&spicedcupcakes
Exotic andunexpected flavorsmake these cupcakes a culinary adventure.Unusual pairings—
pistachioandrosewater,figandvanilla,cardamomandorange—abound.
carnationcupcakes
seevariations
Cookingwith flowersgoesbackcenturies.Youcan findold recipes forflowerwater,jellies,jams,andyes,cupcakes!
forthecupcakes
1cup(2sticks)sweetbutter,softened
1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
13/4cupsconfectioners’sugar2tbsp.lemonjuice3dozenred,pink,orstripedcarnations
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,sifttheconfectioners’sugarintoamediumbowl.Slowly add the lemon juice, stirring until the frosting holds its shape.Spread the frosting onto the cooled cupcakes. Snip the heels off thecarnationflowersandplaceaflowerinthecenterofeachcupcake.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeinanairtightcontainerforupto3months.
Makes11/2dozen
chaicupcakes
seevariations
Chai isaspicedIndianteamadewithfrothywarmmilk—almost likeanIndiancappuccino!Thiscupcakecapturesitslight,spicyflavor.
forthecupcakes
2cupscakeflour1tsp.bakingpowder1/2tsp.salt1tbsp.chaiteapowder1/4cup(1/2stick)sweetbutter,softened3/4cuppackedlightbrownsugar2largeeggwhites
2/3cupbuttermilk
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract
Preheattheovento350˚F(175˚C).Place12bakingcupsinamuffinpan.Inamediumbowl,mixtheflour,bakingpowder,salt,andchaipowder.Inaseparatebowl,beatthebutterandsugaruntilsmooth.Addtheeggwhitesslowly,beatingwell.Slowlyaddtheflourmixture,andfinallythebuttermilk.Mixuntilcombined.Spoonthebatterintothecups.Bakefor20minutes. Remove pan from the oven and cool for 5minutes. Thenremovethecupcakesandcoolonarack.Tomakethefrosting,mixthecreamcheeseandconfectioners’ sugar together inamediumbowlandbeat until soft and light. Add the lemon and vanilla, and beat untilsmooth.Spoonthefrostingoverthecupcakes.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes1dozen
fennelcupcakes
seevariations
Lightlycrushedfennelseedsgivethiscupcakeasweetlicoriceflavor.InIndia,fennelseedsarechewedaftermealstorefreshthebreath.
forthecupcakes
1cup(2sticks)sweetbutter,softened
1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.finelycrushedfennelseeds
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.licorice-flavoredliqueur1tsp.vanillaextract1tsp.lightlycrushedfennelseeds
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
To make the frosting, combine the cream cheese and confectioners’sugar, and beat briskly until soft and creamy. Add the liqueur andvanilla,andstirwell.Swirlonto the topof thecupcakes,anddecoratewiththefennelseeds.
Storeunfrostedforupto3daysinanairtightcontainer,orfreezefor3months.
Makes11/2dozen
rhubarb&gingercupcakes
seevariations
Thecombinationofrhubarbandgingerismagnificent.Itisbelievedthatrhubarb originated in China, where it was used for its medicinalproperties.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanilla1cupcookedrhubarb
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.limejuice1/2tsp.groundginger11/2tbsp.roughlychoppedcandiedginger
Preheattheovento400˚F(200˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients, except the rhubarb, in amedium bowl and beat with an electricmixer until smooth and pale,about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20minutes. Remove pans from the oven and cool for 5 minutes. Thenremovethecupcakesandcoolonarack.Hollowoutasmallholeineachcakeandfillwith1teaspoonrhubarb.
Forthefrosting,combinethecreamcheeseandconfectioners’sugar,andbeat briskly until soft and creamy. Add the lime juice, ground ginger,and candied ginger and mix well. Spoon onto the cupcakes. Store
unfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
lavender&honeycupcakes
seevariations
Themarriageoflavenderandhoneyistrulywonderful.Ifyoucanfind
lavenderhoney,itwillenhancetheflavorevenmore.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1/3cuphoneyBluefoodcoloring2tbsp.driedlavenderflowers
Preheattheovento400˚F(200˚C).Place18bakingcupsinmuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
For the frosting, beat the cream cheese and confectioners’ sugar in amediumbowlwithanelectricmixer,untillightandcreamy.Beatinthehoneyandafewdropsofthefoodcoloring.Stirinhalfofthelavenderflowers. Spread the frosting onto the cupcakes and sprinkle with thereservedlavenderflowers.
Storewithoutfrostinginanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
hummingbirdcupcakeswithmarmaladefrosting
seevariations
ThehummingbirdcakeisaclassicrecipefromtheAmericanSouth.
forthecupcakes
11/4cupsall-purposeflour1tsp.bakingpowder1/2tsp.cinnamon
1/2tsp.salt3/4cupgranulatedsugar1/2cupvegetableoil2largeeggs1/2cup(2medium)mashedbananas11/2tbsp.gratedorangezest1/2cupshreddedcarrot1/2cupcrushedpineapple,drained1/2cupflakedcoconut
forthefrosting
1/2cup(1stick)sweetbutter,softened21/2cupsconfectioners’sugar,sifted2tbsp.freshlysqueezedorangejuice2tbsp.orangemarmalade
Preheattheovento350˚F(175˚C).Place12bakingcupsinamuffinpan.Inamediumbowl,sifttheflour,bakingpowder,cinnamon,andsalt.Inalargebowl,creamthesugarandoilwithanelectricmixeruntil lightandfluffy.Beatintheeggsslowly,thenstirinthedryingredientsin3batches.Addtherestoftheingredients,andstiruntilcombined.Spoonthebatterintothecups.Bakefor25minutes.Removepanfromtheovenandcool for5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,beatthebutterinamediumbowl.Addthesugarandorangejuice,andbeatsmooth.Addmarmaladeorsaveforgarnish.Spreadordollopfrostingontocupcakesandgarnishwithmarmaladeifdesired. Store unfrosted in an airtight container for up to 3 days, orfreezeforupto3months.
Makes1dozen
pistachio&rosewatercupcakes
seevariations
Rosewaterisadelicate,sweetflavoringmadebysteepingrosepetalsinwater,oil,oralcohol.Trytouseunsaltedpistachiosinthisrecipe.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1tsp.rosewater
forthefrosting
1cupcreamcheese11/2cupsconfectioners’sugar,sifted2tbsp.rosewater3tbsp.choppedpistachios
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Forthefrosting,combinethecreamcheeseandconfectioners’sugar,andbeatwithanelectricmixeruntilsoftandcreamy.Addtherosewaterandstirwell.Addpistachios, or save them for garnish. Swirl frosting ontothe top of the cupcakes and garnish with pistachios if desired. Storewithoutfrostingforupto3daysinanairtightcontainer,orfreezeforupto3months.
Makes11/2dozen
orange&armagnaccupcakes
seevariations
Foradultsonly!Thesecupcakeswouldbeidealonacoldwinternight.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar
2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/4cupbuttermilk2tbsp.Armagnac
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tsp.orangeextract11/2tbsp.gratedorangezest
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.
Withaskewerortoothpick,pokeholesinthetopsofthecupcakes,thendrizzlelightlywithArmagnac.Thenremovethecupcakesandcoolonarack. Tomake the frosting, beat the cream cheese in a bowl with anelectricmixeruntillightandfluffy.Beatintheconfectioners’sugarfor1to2minutes,thenbeatintheorangeextractandzestuntilsmoothandlight. Spread the frosting on the cupcakes. Store unfrosted for up to 2daysinanairtightcontainer,orfreezeforupto3months.
Makes11/2dozen
spicedsourcreamcupcakes
seevariations
Theheartyflavorof thesecupcakes isperfect for tailgatingpartiesandfallpicnics.
forthecupcakes
11/2cupsall-purposeflour1tsp.bakingpowder2tsp.cinnamon1tsp.allspice1/4tsp.nutmeg2largeeggs3/4cupsourcream1cuppackedlightbrownsugar3tbsp.goldenraisins3tbsp.choppedpecans
forthefrosting
1cupcreamcheese,softened1/2cup(1stick)sweetbutter,softened11/2cupsconfectioners’sugar,sifted1tbsp.gratedorangezest2tbsp.orangejuice
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Sift the dry ingredients into amediumbowl and put aside. In alargebowl,beattheeggsandsourcreamwithanelectricmixer.Addthesugarandmixwell.Thenaddthedryingredientsin3batches,andmixuntil smooth. Stir in the raisins and pecans. Spoon the batter into thecups.
Bakefor20minutesuntilfirm.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting, beat the cream cheese and butter together with an electricmixer,untillightandfluffy.Addtheconfectioners’sugarandbeatuntilcreamy.Beatintheorangezestandthejuice.Spreadthefrostingonthecupcakes.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
cardamom&orangecupcakes
seevariations
CardamomhasapungentaromaandisoftenusedinIndiancookingto
flavorcurries.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.groundcardamom1tsp.orangeextract
forthefrosting
2cupsconfectioners’sugar,sifted1/2cup(1stick)sweetbutter,softened1/4cupsourcream11/2tbsp.gratedorangezest1tsp.orangeextract36cardamompods(fordecorationonly)
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakeintheovenfor20minutes.Removepansfromtheovenandcool for5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,beattheconfectioners’sugar,butter,sourcream,orange zest, and orange extract with an electric mixer until smooth.Spread the frosting on the cupcakes and top each with 2 cardamompods.Storeunfrostedforupto2daysinanairtightcontainer,orfreezeforupto3months.
Makes11/2dozen
variations
carnationcupcakes
seebaserecipe
frostedflowercupcakesPreparethebasiccupcakerecipe.Topreparethefrostedflowers,putaneggwhite inasmallbowlandsomegranulatedsugar inanothersmallbowl.Takeaselectionofflowerpetals(rosesandpansiesworkwell)andbrushwitheggwhiteonbothsides.Dustthepetalswiththesugar,placeonatray,andleaveinacooldryplacetodryandstiffen.Layontopofthefrostedcupcakes.
rosecupcakesPreparethebasiccupcakerecipe.Substitute2dozenrosepetalsforthecarnations.
citruscreamcarnationcupcakesPrepare the basic cupcake recipe. To make a citrus cream frosting,combine 1/2 cup (4 oz.) cream cheese with 2 teaspoons orange andlemon zest in a small bowl. Stir in 3 tablespoons confectioners’ sugar,spreadontothecupcakes,andgarnishwiththecarnations.
jordanalmondcupcakesPreparethebasiccupcakerecipe,substitutingalmondextractforvanilla.SubstitutepastelcoatedJordanalmondsforthecarnations.
variations
chaicupcakes
seebaserecipe
chocolatechip&chaicupcakesPrepare the basic cupcake recipe, stirring in 1/2 cup (3 1/2 oz.)semisweetchocolatechipsafteraddingthebuttermilk.
cinnamon&orangechaicupcakesPrepare thebasic cupcake recipe, adding2 teaspoons cinnamon to thedry ingredients. Add 1 tablespoon grated orange zest along with thebuttermilk.
whitechocolate&vanillachaicupcakesPrepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) whitechocolate chips and 1 teaspoon vanilla extract after adding thebuttermilk.
chaicupcakeswithlemondrizzlePreparethebasiccupcakerecipe.Omitthecreamcheeseandwhisktheconfectioners’ sugar, lemon juice,andvanilla togetheranddrizzleoverthecupcakes.
maltedmilkcupcakesPrepare the basic cupcake recipe, substitutingmaltedmilk powder forthe chai. For the frosting, substitute 2 tablespoons chocolate syrup forthe lemon juice and decorate the cupcakes with chocolate-coveredmaltedmilkballs.
variations
fennelcupcakes
seebaserecipe
fennel&orangecupcakesPreparethebasiccupcakerecipe.Add1tablespoonfinelygratedorangezest to the cupcake mixture. For the frosting, substitute 1 teaspoonorangeextractforthevanilla.
fennel&almondcupcakesPrepare the basic cupcake recipe, adding 4 tablespoons choppedblanchedalmondsaftermixingthecupcakebatter.
fennel&pinkpeppercupcakesPrepare the basic cupcake recipe. For the frosting, omit the vanillaextractandinsteadadd1teaspoonfinelycrushedpinkpeppercorns.
cardamomcupcakesPreparethebasiccupcakerecipe,substitutingcrushedcardamomseedsfor the fennel and orange-flavored liqueur for the licorice-flavoredliqueur.
poppyseed&amarettocupcakesPreparethebasiccupcakerecipe,substitutingpoppyseedsforthefennelandalmond-flavoredliqueurforthelicorice-flavoredliqueur.
variations
rhubarb&gingercupcakes
seebaserecipe
rhubarb,cinnamon&gingercupcakesPrepare the basic cupcake recipe. Add 2 teaspoons cinnamon to thecupcakemixturebeforestirringthebatter.
rhubarb,custard&gingercupcakes
Prepare the basic cupcake recipe. Slice the cupcakes horizontally andspread1tablespooncustard(orpreparedvanillapudding)ontothebase.Popthetopbackonandsmotherwiththegingerfrosting.
goldenraisin,rhubarb&gingercupcakesPreparethebasiccupcakerecipe.Aftermixingthebatter,add1/4cup(2oz.)goldenraisins.
lemonyrhubarbcupcakesPreparethebasiccupcakerecipe,substitutinglemonzestforthevanillaextract.Inthefrosting,substitutelemonjuiceforlimejuiceandomitthegroundandcandiedginger.
orangerhubarbcupcakesPreparethebasiccupcakerecipe,substitutingorangezestforthevanillaextract.Inthefrosting,substituteorangejuiceforlimejuiceandfinelychoppedcandiedorangepeelforthegroundandcandiedginger.
variations
lavender&honeycupcakes
seebaserecipe
darkchocolate&lavendercupcakesPrepare the basic cupcake recipe. Aftermixing the batter, fold in 1/2cup(31/2oz.)darkchocolatechips.
lavenderblueberrycupcakesPreparethebasiccupcakerecipe,substitutinglemonzestforvanillaandadding1cupdriedblueberriestothecupcakebatteraftercreaming.Forthe frosting, substitute 2 tablespoons lemon juice for the honey and 1cup(4oz.)freshblueberriesforthelavenderflowers.
lavender&orangeflowercreamcupcakesPrepare the basic cupcake recipe. To make the frosting, combine 3tablespoons orange flower water with the cream cheese andconfectioners’ sugar.Addthehoney.Beatwellandstir in the lavenderflowers.
lemonlavendercupcakesPreparethebasiccupcakerecipe,substitutinglemonzestforthevanillaextract.Tomake the frosting,add1 teaspoon lemonzest to thecreamcheeseandconfectioners’sugar.Addthehoney.Beatwellandstirinthelavenderflowers.
variations
hummingbirdcupcakeswithmarmaladefrosting
seebaserecipe
macadamiahummingbirdcupcakeswithmarmaladefrostingPrepare the basic cupcake recipe adding 1/2 cup (3 1/2 oz.) choppedmacadamianutsaftermixingintheeggs.
hummingbirdcupcakeswithfigsPrepare thebasiccupcakerecipe, substituting1/4cup(2oz.)choppeddriedfigsforthepineapple.
hummingirdcupcakeswithlemonfrostingPrepare the basic cupcake recipe. To make the frosting, substitute 2tablespoons lemon juice for theorange juice,and2 tablespoons lemoncurdforthemarmalade.
hummingbirdcupcakeswithpineapplefrostingPrepare the basic cupcake recipe. To make the frosting, substitute 2tablespoons lemon juice for the orange juice, and1/4 cup (1 1/2 oz.)crushedpineappleforthemarmalade.
blackwalnuthummingbirdcupcakeswithmarmaladefrostingPrepare thebasic cupcake, adding1/2 cup (2oz.) finely groundblackwalnutstothebatteraftercreaming.
variations
pistachio&rosewatercupcakes
seebaserecipe
pomegranate&rosewatercupcakesPrepare the basic cupcake recipe. For the frosting, add 3 tablespoonspomegranateseedsaftercombiningthecreamcheeseandconfectioners’sugar.
walnut&rosewatercupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonschoppedwalnutsforthepistachios.
almond&rosewatercupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonstoastedalmondsforthepistachios.
pistachio&orangeflowerwatercupcakesPrepare the basic cupcake recipe, substituting orange flowerwater forthe rosewater. For the frosting, substitute 1 tablespoon orange flowerwaterfortherosewater.
pistachio&amarettocupcakesPreparethebasiccupcakerecipe,substituting1tablespoonAmarettoforthe1teaspoonrosewater.
variations
orange&armagnaccupcakes
seebaserecipe
orange,chocolatechip&armagnaccupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)semisweetchocolatechipsaftercombiningtherestofthecupcakeingredients.
almond&amarettocupcakesPrepare the basic cupcake recipe, substituting 2 tablespoons Amarettofor the Armagnac. Add 3 tablespoons ground almonds to the cupcakemixture along with the other ingredients. For the frosting, add 2tablespoonschoppedalmonds,andomittheorangejuiceandzest.
hazelnut&kahluacupcakesPreparethebasiccupcakerecipe,substituting2tablespoonsKahluaforthe Armagnac. Add 3 tablespoons finely chopped hazelnuts to thecupcakemixturealongwiththeotheringredients.Forthefrosting,add2tablespoonschoppedhazelnuts,andomittheorangejuiceandzest.
orange,prune&armagnaccupcakesPreparethebasiccupcakerecipe,adding1/2cup(3oz.)chopped,pitted
prunesaftercombiningtherestofthecupcakeingredients.
variations
spicedsourcreamcupcakes
seebaserecipe
ginger-frostedspicedsourcreamcupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoons chopped candied ginger for the orange zest and orangejuice.
coffee-frostedspicedsourcreamcupcakesPreparethebasiccupcakerecipe,butomitthefrosting.Forthefrosting,mix2tablespoonsstrongcoffeeand2tablespoonsmaltedmilkpowderuntildissolved.Whisk11/2cups(10oz.)confectioners’sugarintothecoffeemixtureuntildissolved.
maple&walnut-frostedspicedsourcreamcupcakesPrepare the basic cupcake recipe. To make the frosting, add 1/2teaspoon maple-flavored extract to the creamed confectioners’ sugar,butter, and cream cheese. Omit the orange juice and zest. Smear thefrosting onto the cupcakes and topwith 1/2 cup (3 1/2 oz.) choppedwalnuts.
applesaucespicedcupcakesPrepare the basic cupcake recipe, substituting applesauce for the sourcream.
variations
cardamom&orangecupcakes
seebaserecipe
coffee&cardamom-frostedcupcakesPreparethebasiccupcakerecipe.Forthefrosting,omittheorangezestandextract.Add2tablespoonsinstantcoffeegranulesto1teaspoonhotcoffee.Stirtodissolve.Stirin1tablespoonKahlua.Setasidetocool.Stirthecooledcoffeemixtureintothecreamedconfectioners’sugar,butter,andsourcream.
cardamom,custard&orangecupcakesPrepare the basic cupcake recipe. Slice the cupcakes horizontally andspread1tablespooncustard(orpreparedvanillapudding)ontothebase.Popthetopbackonandsmotherwiththeorangefrosting.
cardamom&lemongrasscupcakesPrepare the basic cupcake recipe. For the frosting, add 1 tablespoonfinelychoppedlemongrassaftercreamingtheotheringredients.
cardamom,icecream&orangecupcakesPrepare the basic cupcake recipe. Slice the cupcakes horizontally andplacea small scoopof cinnamon icecreamonto thebase.Pop the topbackonanddrizzlewithwarmcaramelicecreamtopping.
chocolatecupcakes
Mintedchocolatecupcakes,chocolatechipandraisinbrioches,whitechocolateandstrawberry
cupcakes—thecupcakesinthischapterwillsatisfyyourchocolatecravinginaninstant!
chocolatemudcupcakes
seevariations
These cupcakes are so simple to make, you won’t hesitate to makeanotherbatch!
1cup(7oz.)semisweetchocolatechips11/4cups(21/2sticks)sweetbutter
5largeeggs2/3cupgranulatedsugar3/4cupcakeflour3/4tsp.bakingpowder1/2tsp.salt2tbsp.Dutch-processcocoapowder,fordusting
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.
Inadoubleboiler,oramediumbowlsetoverapanofgentlysimmeringwater, melt the chocolate and butter together, stirring well. Leave tocoolalittle.
Beat the eggs and sugar in a largebowluntil pale and thick. Fold theflour,bakingpowder,andsaltintotheeggmixtureandthenstirinthemeltedchocolateandbutteruntilwellblended.
Spoonthemixtureintothecupsandbakefor20minutes.Thecupcakeswillbesoftandgooeyintextureandappearance.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesfrompan.Serveswiftly,dustedwithcocoapowder.
Storeintherefrigeratorinanairtightcontainerforupto3days.
Makes1dozen
chocolateicecreamcupcakes
seevariations
It’sbesttomovethesecupcakesfromfreezertorefrigerator30minutesbeforeserving.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar11/2cupscakeflour4tbsp.Dutch-processcocoapowder1tsp.bakingpowder1tsp.salt4largeeggs
1tsp.vanillaextract
forthefillingandglaze
1cupchocolateicecream1/2cup(31/2oz.)semisweetchocolatechips1/3cupheavycream
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwithanelectricmixeruntilsmoothandcreamy,about2to3minutes.
Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolona rack.When cool, slice the cupcakes horizontally and spread a littlesoftened ice cream on the bottom slice. Place the top back on thecupcake and freeze. Prepare the glaze by melting the chocolate in adoubleboiler,oramediumbowloverapanofsimmeringwater,stirringuntilcompletelymelted.Removefromtheheat.Addthecreamandstiruntilwellcombined.Coolslightlyandspoonoverthecupcakes.Returntothefreezertoset.
Freezeinanairtightcontainerforupto3months.
Makes11/2dozen
whitechocolate&strawberrycupcakes
seevariations
Simpleyetsophisticated—andperfectforasummerpicnic!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs1tsp.strawberryextract1/2cup(31/2oz.)whitechocolatechips
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tsp.vanillaextract3tbsp.sweetbutter,softened3tbsp.choppedfreshstrawberries
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs, andstrawberryextract inamediumbowl.Beatwithanelectricmixeruntillight and creamy, about 2 to 3 minutes. Stir in the chocolate chips.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolona rack. To make the frosting, beat the cream cheese, confectioners’sugar,vanilla,andbutteruntilsmoothandcreamy.Stirinthechoppedstrawberries.Spreadfrostingontopofthecupcakes.
Storeunfrostedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes11/2dozen
chocolate&chilicupcakes
seevariations
TheSpanishconquistadorsbroughtchocolateback fromMexico,a factthat inspired this delicious combination of semisweet chocolate andtinglingchili.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar11/2cupscakeflour4tbsp.Dutch-processcocoapowder1tsp.bakingpowder1/2tsp.salt
4largeeggs2tsp.chipotlechilipowder1/2cup(31/2oz.)semisweetchocolatechips
forthefrosting
11/2cupsconfectioners’sugar,sifted1/2cupDutch-processcocoapowder3tbsp.TiaMaria1/2cup(1stick)sweetbutter,softened
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredients,exceptthechocolatechips,inalargebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Stirinthechocolatechips.Spoonthebatterintothecups.Bakefor 20 minutes. Remove pans from the oven and cool for 5 minutes.Thenremovethecupcakesandcoolonarack.
To make the frosting, blend all the ingredients together in a foodprocessor.Spreadthefrostingonthecooledcupcakes.
Storeunfrostedinanairtightcontainerforupto2days.
Makes11/2dozen
whitechocolate&macadamianutcupcakes
seevariations
Technically, white chocolate is not a chocolate, but it tastes just asdecadent!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs1tsp.vanillaextract
1/2cup(31/2oz.)whitechocolatechips
forthefrosting
1cup(7oz.)whitechocolatechips5tbsp.milk11/2cupsconfectioners’sugar,sifted3tbsp.chopped,toastedmacadamianuts
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredients,exceptthechocolatechips,ina large bowl and beat with an electric mixer until smooth and pale,about2to3minutes.Stirinthechocolatechips.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting, melt the chocolate and milk in a double boiler, stirringfrequently.Remove from theheat andbeat in the confectioners’ sugaruntilsmooth.Spreadoverthecupcakesandsprinklewiththenuts.
Storeunfrostedinanairtightcontainerforupto2days.
Makes11/2dozen
chocolatefudge-frostedcupcakes
seevariations
This fudge frosting is bound to bring even the mildest chocaholics totheirknees!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour
1tsp.bakingpowder1/2tsp.salt4largeeggs1tsp.vanillaextract
forthefrosting
31/2oz.semisweetchocolate,roughlychopped2tbsp.milk1/4cup(1/2stick)sweetbutter3/4cupconfectioners’sugar,sifted
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoon thebatter into thecups.Bake for20minutes.Remove thepansfromtheovenandcoolfor5minutes.Removethecupcakesandcoolontherack.
Tomake the frosting, gently heat the chocolate,milk, and butter in asmall,heavysaucepan,stirringuntilmelted.Removefromtheheatandbeat in the confectioners’ sugar. Swirl the frosting onto the cooledcupcakes.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
devil’sfoodcupcakes
seevariations
Thesecupcakesareincrediblyrichandmoistdelights!
forthecupcakes
2cupscakeflour1tsp.bakingpowder1/2tsp.salt1cuppackedlightbrownsugar1cup(2sticks)sweetbutter,softened2largeeggs,separated31/2oz.semisweetchocolate,melted1tsp.vanillaextract1/2cupmilk
forthefrosting
1/2cup(1stick)sweetbutter,softened1tbsp.milk31/2oz.semisweetchocolate,melted1tsp.vanillaextract3/4cupconfectioners’sugar,sifted
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Sift the flour,bakingpowder,andsaltandsetaside. Inamediumbowl,creamthesugarandbutter.Addtheeggyolksandbeatwell.Addthemeltedchocolateandvanilla,mixingwell.Addthe flourand milk alternately, beating well with each addition. Beat the eggwhites in amedium bowl until soft peaks form, and gently fold theminto the batter. Spoon the batter into the cups. Bake for 20 minutes.Removepans from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.Tomakethefrosting,creamthebutterinamediumbowl.Beat in themilkuntil smooth.Stir in thechocolateandvanilla.Beat intheconfectioners’sugaruntil thickandcreamy.Spreadoverthecupcakes.
Storeunfrostedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes11/2dozen
chocolate&cherrycupcakes
seevariations
TheclassicGermandessert“BlackForestCake”was the inspiration forthiscupcake.
forthecupcakes
11/2cupscakeflour4tbsp.Dutch-processcocoapowder
1tsp.bakingpowder1/2tsp.salt1cupgranulatedsugar1cup(2sticks)sweetbutter,softened4largeeggs1/2cuppittedandchoppedsweetcherries2tbsp.kirsch(orothercherry-flavoredliqueur)
forthetopping
3/4cupheavycream3tbsp.confectioners’sugar,sifted12wholesweetcherries31/2oz.semisweetchocolatebar
Preheattheovento325˚F(160˚C).Place18paperbakingcupsinmuffinpans. Inamediumbowl,sift together the flour,cocoa,saltandbakingpowder. Set aside. Cream the sugar and butter in a large bowl untilsmooth. Add the eggs one at a time, beatingwellwith each addition.Add the flourmixture and the cherries, and stir until well combined.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Pouralittlekirschovereachcupcake.Removethecupcakesfromthepansandcoolonarack.
Forthetopping,whipthecreamandconfectioners’sugartogetheruntilslightlystiff.Usingavegetablepeeler,shavecurlsofchocolatefromthebar.Garnishthecupcakeswithadollopofcream.Placeacherryinthecenterandchocolatearoundit.Storeunfrostedinanairtightcontainerforupto3days.
Makes11/2dozen
mintchocolatecupcakes
seevariations
Mintisaversatileherbthatcomplementsbothsweetandsavorydishes.
forthecupcakes
11/2cupscakeflour4tbsp.Dutch-processcocoapowder1tsp.bakingpowder1/2tsp.salt1cupgranulatedsugar1cup(2sticks)sweetbutter,softened4largeeggs1tsp.mintextract
1/2cup(31/2oz.)semisweetchocolatechips
forthefrosting
1/3cup(2/3stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.mintextractGreenfoodcoloring1/2cup(31/2oz.)semisweetchocolatechips
Preheat the oven to 325˚F (160˚C). Place 18 paper baking cups intomuffin pans. In amedium bowl, sift together the flour, cocoa, bakingpowder,andsalt.Setaside.Beatthesugarandbuttertogetherinalargebowluntilsmooth.Addtheeggsoneatatime,beatingwellaftereachaddition.Addtheflourmixturegradually,stirringuntilwellcombined.Stirinthemintextractandchocolatechips.Spoonthemixtureintothecups.Bakefor20minutes.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,beat thebutter and confectioners’ sugar ina smallbowluntilsmooth and creamy. Stir in the mint extract and just enough foodcoloring to turn the frosting a mint green. Frost the cupcakes anddecoratewithchocolatechips.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
chocolatechip&raisinbrioches
seevariations
You’ll findyourselfdrawnto thebreakfast tablebythearomaof thesesweetbreads,aperfectaccompanimenttosteaminghotcoffee.
1/2tbsp.activedryyeast1/2cupwarmwater1tsp.sugar21/2cupsall-purposeflour4largeeggs1/4cupgranulatedsugarPinchofsalt1/2cup(1stick)sweetbutter,softened1/2cup(31/2oz.)raisins1/2cup(31/2oz.)semisweetchocolatechips1beatenegg
Combinetheyeast,water,andtheteaspoonofsugarinalargebowl.Stirwell and leave inawarmplace for10minutes. Stir in1/2cupof theflouruntil themixturebecomesasmoothpaste.Beattheeggsandaddthemtotheyeastmixture.Addthesugarandsalt.Stirintheremainingflour, and mix until the dough is soft and slightly sticky. Leave in awarmplace,coveredwithplasticwrap,for45minutesoruntildoubledinbulk. Preheat theoven to400˚F (200˚C).Grease12mini briocheormuffin molds. Beat the butter, raisins, and chocolate chips into thedough.Fill themoldshalfway.Leaveinawarmplacetoriseforabout20minutes, until the dough has risen to fill about two-thirds of eachmold.
Brush each brioche with a little of the beaten egg and bake for 20minutes.Coolinthemoldsfor5minutes,remove,andcoolonarack.
Storeinanairtightcontainerforupto2days.
Makes1dozen
chocolatehazelnutcupcakes
seevariations
Atimelesscombination…withverylittleflourinthemix!
1/2cup(1stick)sweetbutter1/2cup(31/2oz.)semisweetchocolatechips1/2cupgranulatedsugar4largeeggs,separated2tbsp.all-purposeflour1/2cup(11/2oz.)chopped,toastedhazelnuts
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.Meltthebutterandchocolateinadoubleboiler,ormediumbowl over a pan of simmeringwater, stirring until completelymelted.Coolslightly.
Beatthesugarandeggyolksinamediumbowluntilthickandcreamy.Stirthebutterandchocolate,flour,andhazelnutsintotheeggmixture.
Inamediumbowl,beattheeggwhitestosoftpeaks,andgentlyfoldintothe chocolate mixture. Spoon the batter into the cups. Bake for 20minutes. Remove pan from the oven and cool for 5 minutes. Thenremovethecupcakesandcoolonarack.
Storerefrigeratedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes1dozen
chocolateorangecupcakes
seevariations
Orangeextracthelpssweetenthebitternessofthechocolate.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1tsp.orangeextract11/2tbsp.gratedorangezest
1/2cup(31/2oz.)semisweetchocolatechips
fortheglaze
1/2cup(31/2oz.)semisweetchocolatechips1/3cupheavycream1tsp.orangeextract
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredients,exceptthechocolatechips,inalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Stirinthechocolatechips.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Forthechocolateglaze,meltthechocolateinadoubleboilerormediumbowl over a pan of simmeringwater, stirring until completelymelted.Add the cream and orange extract, and stir untilwell combined. Coolslightlyandpouroverthecupcakes.Refrigerateuntilset.
Storeunglazedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes11/2dozen
chocolatebrowniecupcakes
seevariations
Try these warm from the oven, topped with a generous spoonful ofvanilla-flavoredwhippedcream.
forthecupcakes
3/4cup(41/2oz.)semisweetchocolatechips
1/2cup(1stick)sweetbutter2largeeggs11/2cupsgranulatedsugar1tsp.vanillaextract1cupall-purposeflour
forthetopping
1cupheavycream1tsp.vanillaextract3tbsp.confectioners’sugar,sifted
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.Meltthechocolateandbutterinadoubleboilerormediumbowlsetoverapanofsimmeringwater,stirringuntilmelted.Setasidetocool. Inamediumbowl,beat theeggs,sugar,andvanillauntilpaleand thick. Fold in the chocolate and then the flour,mixing untilwellcombined.
Spoonbatterintothecups.Bakefor25minutes.
Remove pan from the oven and cool for 5minutes. Then remove thecupcakes and cool on a rack. For the topping, beat the cream in amedium bowl until semi-stiff. Fold in the vanilla and confectioners’sugar.Placeadolloportwooneachbrownie.
Makes1dozen
variations
chocolatemudcupcakes
seebaserecipe
raspberrymudcupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) lightlycrushedraspberriestothemixtureafteraddingthemeltedchocolate.
whitechocolatemudcupcakesPrepare the basic cupcake recipe. Substitute 1 1/2 cups (10 1/2 oz.)whitechocolatechipsforthesemisweetchocolatechips.
macadamiamudcupcakesPrepare the basic cupcake recipe. Toast and chop1/2 cup (3 1/2 oz.)macadamianuts,andstirtheminafteraddingthemeltedchocolate.
mochamudcupcakesPrepare the basic cupcake recipe. Stir in 2 teaspoons instant espressopowdertothemixtureafteraddingthemeltedchocolate.
chocolatetrufflemudcupcakesPreparethebasiccupcakerecipe,substitutingfinelychoppedchocolatetrufflesforthechocolatechips.
variations
chocolateicecreamcupcakes
seebaserecipe
vanillaicecreamcupcakesPrepare thebasic cupcake recipe, substituting1cup (3oz.)vanilla icecreamforthechocolateicecream.
chocolatechip&minticecreamcupcakesPrepare the basic cupcake recipe, substituting 1 cup (3 oz.) mintchocolatechipicecreamforthechocolateicecream.
coffeeicecreamcupcakesPrepare the basic cupcake recipe, substituting 1 cup (3 oz.) coffee icecreamforthechocolateicecream.
variations
whitechocolate&strawberrycupcakes
seebaserecipe
chocolate,strawberry&blackpeppercupcakesPreparethebasiccupcakerecipe,butreplacethewhitechocolatechipswithsemisweetchocolatechips.Stirin1teaspoonfreshlygroundblackpepper.
balsamicvinegar&strawberrycupcakesPrepare the basic cupcake recipe, substituting 2 teaspoons sweetbalsamicvinegarforthevanillaextract.Omitthewhitechocolatechips.
lemonywhitechocolate&strawberrycupcakesPrepare thebasiccupcakerecipe,adding1 teaspoongrated lemonzesttothebatter.
variations
chocolate&chilicupcakes
seebaserecipe
whitechocolate&chilicupcakesPreparethebasiccupcakerecipe,substitutingwhitechocolatechipsforthesemisweetchocolatechips.
vodka-frostedchocolate&chilicupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonsvodkafortheTiaMaria.
orangeliqueur-frostedchocolate&chilicupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonsGrandMarnieroranotherorangeliqueurfortheTiaMaria.
mexicanchocolate&chilicupcakesPrepare the basic cupcake recipe, substituting finely choppedMexicanchocolateforthesemisweetchocolatechips.
variations
whitechocolate&macadamianutcupcakes
seebaserecipe
whitechocolate,apricot&macadamianutcupcakesPrepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) finely
choppeddriedapricotsforhalfthewhitechocolatechips.
whitechocolate&almondcupcakesPrepare thebasiccupcakerecipe, substituting1/4cup(2oz.)choppedblanched almonds for half thewhite chocolate chips. For the frosting,substitute3tablespoonstoastedalmondsforthemacadamianuts.
whitechocolate,cranberry&macadamianutcupcakesPrepare the basic cupcake recipe, using only 1/4 cup (2 oz.) whitechocolatechipsandadding1/2cup(31/2oz.)driedcranberriesand1tablespoonorangezest.
variations
chocolatefudge-frostedcupcakes
seebaserecipe
candyfudge-frostedcupcakesPrepare thebasiccupcakerecipe.For the frosting,add1/2cup(31/2oz.)lightlycrushedchocolatecandiestothemixtureaftercreamingtheotheringredients.
whitechocolatefudge-frostedcupcakes
Preparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(31/2 oz.) white chocolate for the semisweet chocolate, and add 1teaspoonvanillaextract.
fudge-frostedraisincupcakesPrepare thebasic cupcake recipe, andadd1/2 cup (31/2oz.) goldenraisinstothemixtureaftercreamingthebatter.
truffle-frostedcupcakesPrepare the basic cupcake recipe. For the frosting, substitute choppedchocolatetrufflesforthesemisweetchocolate.
variations
devil’sfoodcupcakes
seebaserecipe
coffee-frosteddevil’sfoodcupcakesPrepare thebasic cupcake recipe. For the frosting,mix1 teaspoonhotcoffeewith2tablespoonscoffeegranulesandstiruntildissolved.Leavetocool.Stirthecooledcoffeeintothechocolatefrosting.
whitechocolate-frosteddevil’sfoodcupcakes
Preparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(31/2oz.)meltedwhitechocolateforthesemisweetchocolate.
hazelnut&chocolate-frosteddevil’sfoodcupcakesPrepare thebasiccupcakerecipe.For the frosting,add1/2cup(31/2oz.)choppedtoastedhazelnutsaftercombiningtheotheringredients.
sourcreamdevil’sfoodcupcakesPreparethebasiccupcakerecipe,substituting1/2cup(4oz.)sourcreamfor1stickofthebutter.
reddevilcupcakesPreparethebasiccupcakerecipe,adding1tablespoonredfoodcoloringtothebatter.
variations
chocolate&cherrycupcakes
seebaserecipe
sliveredalmond&cherrycupcakesPreparethebasiccupcakerecipe,folding3tablespoonstoastedsliveredalmondstothecreamafterithasbeenwhipped.
choc&prunecupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)chopped prunes for the cherries. For the frosting, substitute 3tablespoonschoppedprunesforthewholecherries.
choc&blueberrycupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)crushed blueberries for the cherries. For the frosting, substitute 3tablespoonsblueberriesforthecherries.
choc&coffeecupcakesPreparethebasiccupcakerecipe,substitutingKahluaforkirsch.Forthefrosting, substitute 1 cup (6 oz.) chocolate-covered espresso beans forthesweetcherries.
variations
mintchocolatecupcakes
seebaserecipe
raisin&mintchocolatecupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) goldenraisinsalongwiththechocolatechips.
orange&mintchocolatecupcakesPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)orangechocolatechunksforthesemisweetchocolatechips.
peppermintchocolatecupcakesPrepare the basic cupcake recipe, substituting peppermint extract formint extract. In the frosting, omit the food coloring, substitutepeppermintextractformintextract,andusepeppermintcandiesinplaceofsemisweetchocolatechips.
chocolatemintgeraniumcupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(3tbsp.)freshchocolatemintgeraniumleavesforchocolatechipsontopofthecupcakes.
variations
chocolatechip&raisinbrioches
seebaserecipe
saffron,chocolatechip,&raisinbriochesPrepare the basic brioche recipe, adding a pinch of saffron to the dryingredients.
whitechocolate&macadamianutbriochesPreparethebasicbriocherecipe,substituting1/2cup(31/2oz.)whitechocolatechipsand1/2cup(31/2oz.)choppedmacadamianutsforthechocolatechipsandraisins.
chocolate&cinnamonbriochesPrepare the basic brioche recipe, adding 2 teaspoons cinnamon to theflour.
chocolate&driedcherrybriochesPreparethebasicbriocherecipe,substitutingdriedcherriesforraisins.
chocolatechip&bananabriochesPrepare the basic brioche recipe, substituting 1/2 cupmashed banana(about1banana)forraisins.
variations
chocolatehazelnutcupcakes
seebaserecipe
chocolatehazelnut&cranberrycupcakesPrepare the basic cupcake recipe, adding 3 tablespoons chopped dried
cranberriestotheeggmixture.
chocolatehazelnut&orangecupcakesPrepare the basic cupcake recipe, adding 2 tablespoons finely gratedorangezesttotheeggmixture.
chocolatemacadamianutcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)toastedandchoppedmacadamianutsforthehazelnuts.
chocolatepecancupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)toastedandchoppedpecansforthehazelnuts.
chocolatealmondcupcakesPreparethebasiccupcakerecipe,adding1teaspoonalmondextractandsubstituting 1/2 cup (3 1/2 oz.) toasted flaked almonds for thehazelnuts.
variations
chocolateorangecupcakes
seebaserecipe
chocolateorangemarshmallow-centeredcupcakesBakeandcool thecupcakes.Slicethetopoffeachcupcakeandhollowoutasmallhole.Push1minimarshmallowintothehole.Placethe“lid”backonandfrostwiththechocolateglaze.
chocolateorange&vanillacustardcupcakesBakeandcool thecupcakes.Slicethetopoffeachcupcakeandhollowout a small hole. Pipe 1 teaspoon vanilla pie filling into the hole.Replacethe“lid”andfrostwiththechocolateglaze.
whitechocolate&vanillacupcakesPreparethebasiccupcakerecipe,substitutingwhitechocolatechipsforthesemisweetchocolatechipsandvanillaextractfortheorangeextract.Omittheorangezest.Usewhitechocolatechipsfortheglazeinsteadofsemisweetchocolate.
chocolatecandiedorange-centeredcupcakesBakeandcool thecupcakes.Slicethetopoffeachcupcakeandhollowoutasmallhole.Push1smallpiececandiedorangesliceintothehole.Placethe“lid”backonandfrostwiththechocolateglaze.
variations
chocolatebrowniecupcakes
seebaserecipe
pecanbrowniecupcakesPrepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) choppedpecansintothemixturewiththechocolatechips.
dalmatianbrowniecupcakesPreparethebasiccupcakerecipe,substitutingwhitechocolatechipsforhalfthequantityofsemisweetchocolatechips.
chocolatefudge-frostedbrowniecupcakesPrepare the basic cupcake recipe, and omit the topping. Tomake thefrosting, combine 1/2 cup (3 1/2 oz.) semisweet chocolate, 2tablespoonsmilk,and4tablespoonssweetbutterinamediumsaucepanand stir until the chocolate has melted. Cool slightly and add 3tablespoonsconfectioners’sugar.Mixuntilsmooth.
chocolatebrowniecupcakesundaePrepare the basic cupcake recipe. To serve, place a cupcake on eachplate.Topwithascoopoficecream,adrizzleofhotfudgeorcaramelsauce,andadollopofthevanillacreamtopping.
decadentcupcakes
Therecipesinthischapterwillleavenodoubtinyourmindthatthecupcakeismostdefinitelya
grown-uptreat.FrombakedcheesecakestobriochebreadpuddingtoFlorentinecupcakes, this
chapterprovidesluxuriousdessertsinindividual-sizeportions!
florentinecupcakes
seevariations
SavorladolcevitawhenyoubiteintotheseItalian-inspiredcupcakes.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar
2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthetopping
3tbsp.sliveredalmonds3tbsp.CornFlakes1/2cup(31/2oz.)roughlychoppedcandiedcherries3tbsp.goldenraisins5tbsp.condensedmilk2oz.semisweetchocolate,melted2oz.whitechocolate,melted
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
For the florentine topping, combine all the ingredients except thechocolate in a small bowl. Spoon small teaspoons of themixture ontosilicone-lined cookie sheets. Bake for 5minutes, until golden. Removefromtheovenandcool for1minute.Remove the florentines fromthesheetandcrumble.Scatteroverthecooledcupcakesanddrizzlewiththechocolate.
Store in an airtight container for up to 2 days, or freeze for up to 3months.
Makes11/2dozen
strawberries&creamcupcakes
seevariations
Thisrecipeisgreatforlazysummerdayswhenplump,sweet,andjuicystrawberriesareattheheightoftheirseason.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt
4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthetopping
1cupheavycream4tbsp.confectioners’sugar,sifted1tsp.vanillaextract4cupsslicedsmallstrawberries4tbsp.strawberryjelly1tbsp.water
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
For the topping, beat the cream, confectioners’ sugar, and vanilla in asmallbowluntilsoftpeaksform.Spoonontothecupcakesandarrangethe strawberries on top. In a small saucepan heat the jelly andwateruntilmelted. Brush themixture on top of the strawberries. Chill untilreadytoserve.
Store,withouttopping,inanairtightcontainerintherefrigeratorforupto2days.
Makes11/2dozen
bakedcheesecakes
seevariations
Thesemouthwateringlittlecupcakesmakestunningindividualdesserts.Make them ahead of time and all you’ll have to do is pop them on aplatewhenyourguestsareready.
1cup(41/2oz.)grahamcrackercrumbs5tbsp.sweetbutter,melted2cupsricottacheese2cupscreamcheese,softened2tsp.vanillaextract11/2cupsconfectioners’sugar,sifted3largeeggs
11/2cupsfreshblueberries
Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.
Putthecrackercrumbsintoamediumbowlandstirinthebutter.Spoontablespoonsofthecrumbmixtureintothecups,pressingfirmlyintothebottom.Chilluntilset.
In a large bowl, beat the ricotta until smooth. Add the cream cheese,vanilla,andconfectioners’sugar,blendinguntilsmooth.Slowlyaddtheeggs,blendingwell.Spoonthemixtureintothecups.
Bake for 25minutes. Remove pan from oven and cool for 5minutes.Thenremovethecupcakesandcoolonarack.Chilluntiltimetoserve.Servetoppedwithblueberries.
Storecoveredforupto2daysintherefrigerator.
Makes1dozen
kahlua&orangecupcakes
seevariations
The combination of Kahlua and orange is wonderful. It makes adelightfuldrink,andascrumptiouscupcake,too!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour
2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.orangeextract
forthefrosting
2cupsconfectioners’sugar,sifted1/2cup(1stick)sweetbutter,softened1/4cupsourcream2tbsp.Kahlua1tbsp.gratedorangezest
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,beattheconfectioners’sugarandbutterinasmallbowluntilsoftandcreamy.Beatinthesourcream,Kahlua,andorangezest.Swirlontothecooledcupcakes.
Storeunfrostedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes11/2dozen
hotchocolatefondantcupcakes
seevariations
These cupcakes are very simple butmust be served immediately. Youcanpreparetheramekinsandbatterinadvance.
forthecupcakes
11/2cups(71/2oz.)bittersweetchocolate,brokenintopieces1cup(2sticks)sweetbutter,softened4largeeggs4largeeggyolks1/2cupgranulatedsugar3tbsp.all-purposeflour
forthetopping
1cupsourcreamorcrèmefraicheCocoapowderorconfectioners’sugarfordusting
Preheat the oven to 375˚F (190˚C). Butter 8 medium-sized ramekins.Dust each with flour, and tap out the excess. Melt the chocolate andbutter in a double boiler or medium bowl over a pan of simmeringwater.Stiruntilsmooth.Setasidetocool.Inalargebowl,beattheeggs,egg yolks, and sugar until pale and creamy.Gradually add themeltedchocolate,stirringuntilcombined.Stirintheflour.Pourthebatterintothepreparedramekinsandbakefor15minutes,oruntilthetopsareset.
Turnoutontoservingplates.Topeachwithadollopofsourcream,anddustwithcocoapowderorconfectioners’sugar.Serveswiftly.
Makes8
briochebreadpuddingcupcakes
seevariations
Trythisrichandrobustcupcakerecipeforanunusualandtastytwistontheclassicbreadpudding.
forthecustard
2largeeggs1/2cupgranulatedsugar1tsp.vanillaextract2cupsheavycream
forthecupcakes
12thinslicesbrioche(crustsremoved)
4tbsp.sweetbutter3/4cupfreshraspberries
Tomakethecustard,creamtheeggs,sugar,andvanillainasmallbowl.Addthecream,stirwell,andputaside.
Preheat theoven to350˚F (175˚C).Grease12 smallmoldswitha littlemeltedbutter.Butterbothsidesofthebreadandcuteachsliceinto12small triangles.Push3 trianglesofbread intoeachmold, covering thebottom. Add a layer of raspberries. Pour a layer of custard over theraspberries.Repeattheprocessuntiltherearefourlayersofeachineachmold.
Placethemoldsinaroastingpan.Pourboilingwaterintothepanuntilit reacheshalfwayup themolds.Bakeuntilgoldenand firm,about25minutes. If the puddings begin to color toomuch, cover the panwithaluminumfoil.
Turnthepuddingsoutofthecupsandservewarm.
Makes1dozen
miniespressocupcakes
seevariations
Makingthesecupcakesinespressocupsaddsaspecialtouchtotheendofameal.
forthecupcakes
11/2cupsall-purposeflour11/2tsp.bakingpowderPinchofsalt1/2cupmaltedmilkpowder1/4cupdarkespressocoffee1cupgranulatedsugar2eggs
1/2cup(1stick)sweetbutter,softened
forthefrosting
1cup(2sticks)sweetbutter,softened3cupsconfectioners’sugar,sifted1tbsp.instantcoffeegranules2tsp.hotcoffee1tsp.vanillaextract
Preheat theoven to350˚F (175˚C). Lightlygrease18espresso cups (orusemuffinpapers inamuffinpan).Sift the flour,bakingpowder,andsaltintoamediumbowl.Combinethemilkpowderandcoffeeinasmallbowl.Beatthesugar,eggs,andbutterinamediumbowluntillightandcreamy. Add the flour and coffee mixtures alternately to the eggmixture.Spoonthemixtureintothecups.Bakefor15minutes.Removecupsfromovenandcoolonarack.
Tomakethefrosting,beatthebutterandconfectioners’sugarinabowluntilsoftandcreamy.Addthecoffeegranulestothehotcoffeeandstir.Beat into the butter and sugar mixture, and then stir in the vanilla.Dollopfrostingoncooledcupcakesintheespressocups.
Storeunfrostedforupto2daysinanairtightcontainer,orfreezeforupto3months.
Makes11/2dozen
almond&raspberryfriands
seevariations
Try using different oval or rectangular-shaped friand pans. They areavailablefromspecialtycookwarestores.Ifyoucan’tfindafriandpan,aregularmuffinpanworksfine.
13/4cups(2sticksplus3tbsp.)sweetbutter,softened1cup(31/2oz.)groundalmonds6largeeggwhites2/3cupall-purposeflour1/2cupfreshraspberries1/2cupgranulatedsugarconfectioners’sugarfordusting
Preheat theoven to350˚F (175˚C).Grease12 small friandpanswithalittleofthebutter.Mixalltheingredientsinalargebowl,reservinghalftheraspberries,untiljustcombined.
Pour the batter into the prepared pans and scatter the remainingraspberriesontop.Bakefor25minutes,untilgoldenandfirm.
Remove pans from the oven and cool for 5minutes. Turn friands outontoarackandcoolcompletely.Servedustedwithconfectioners’sugar.
Storeinanairtightcontainerforupto2days.
Makes1dozen
keylimecupcakes
seevariations
Anunusualtakeontheclassickeylimepie.Thecupcakeslookgreatandtasteevenbetter!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1tsp.vanillaextract
forthefilling
1/3cupkeylimejuice1(14-oz.)cancondensedmilk
forthemeringue
3eggwhites1/4tsp.creamoftartar1/3cupgranulatedsugar
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Placeallthecupcakeingredientsinalargebowl,andbeatwithanelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
For the filling, combine the lime juice and condensedmilk in a smallbowl.Removethetopfromeachcupcakeandhollowoutasmallhole.Spoon the filling into the hole and replace the top. For themeringue,beattheeggwhitesandcreamoftartaruntilsoftpeaksform.Addone-thirdofthesugarandbeatfor1minute.Repeatuntilallthesugarhasbeenadded. Increase theoven temperature to450˚F (230˚C). Spoonorpipe the meringue on top of the cupcakes. Bake for 5 minutes untilgolden.Storefornomorethan1dayinanairtightcontainer.
Makes11/2dozen
pineappleupside-downcupcakes
seevariations
Aclassiccakescaleddowntoacupcake!Whenturningoutthecupcakes,allow the sweet juicesof thepineapple tobeabsorbed into thegoldensponge.
forthetopping
1/2cup(1stick)sweetbutter,melted1(20-oz.)cancrushedpineapple3/4cuppackedbrownsugar
forthecupcakes
1cup(2sticks)sweetbutter,softened
1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
Preheattheovento350˚F(175˚C).Greasetwo12-cupmuffinpanswithbutter,anddustwithalittleflour,tappingouttheexcess.Inthebottomofeachcup,drizzle1tablespoonmeltedbutter,1tablespoonpineapple,and1tablespoonbrownsugar.
Place all the cupcake ingredients in a large bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatterontopofthepineapplemixtureineachcup.Bakefor25minutes.Removepansfromtheovenandcoolfor10minutes.
Turnout thecupcakesontodessertplates,andservewarmwithheavycreamifdesired.
Storeinanairtightcontainerforupto2days.
Makes2dozen
littlecaramelcupcakes
seevariations
These delightful cupcakes contain a rich and gooey caramel surprise.TheyareanidealcompanionforacupofEarlGreytea.
1/2cup(1stick)sweetbutter,softened
3/4cuppackedbrownsugar2largeeggs,lightlybeaten2tbsp.instantcoffeegranules1tbsp.boilingwater22/3cupscakeflour2tsp.bakingpowder1tsp.salt1/2cupmilk1/2cup(31/2oz.)softcaramels
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpan.
Inamediumbowl,beatthebutterandsugaruntilpaleandcreamy.Addtheeggsslowly. Inasmallbowl,dissolvethecoffee in thewater.Beatthe coffee into the buttermixture.Add the flour, baking powder, salt,andmilk,andbeatuntilwellcombined.
Spoonthemixtureintothecups.Pushacoupleofthecaramelsintothecenterofeachcupcake,andplacethemintheoven.
Bake for20minutes.Cool for5minutes in thepan.Turnontoaplateandservewhilewarm.
Makes1dozen
stickytoffeepuddingcupcake
seevariations
ThisisanoldclassicBritishpuddingthathasrecentlyenjoyedabitofarenaissance.
seevariations
forthecupcakes
11/2cupscakeflour11/2tsp.bakingpowder1/2tsp.salt2/3cuppackedbrownsugar1/2cupmilk1largeegg1tsp.vanillaextract3tbsp.sweetbutter,melted11/4cups(7oz.)choppeddates
forthetopping
1/2cuppackedbrownsugar4tbsp.sweetbutter2/3cupboilingwater
Preheat the oven to 375˚F (190˚C). Line 8 muffin pans with bakingparchment. Inamediumbowl,combinetheflour,bakingpowder,salt,andsugar. Inaseparatemediumbowl,beatthemilk,egg,vanilla,andbutteruntilsmoothandpale,about2to3minutes.Pourthebatterovertheflourmixtureandstirwithawoodenspoon.Foldinthedates.Scrapethemixtureintothemuffinpans,fillingeachcupabouthalfway.Forthetopping,sprinkle1tablespoonofthesugarontopofthebatterineachcup.Putahalf-tablespoonpieceofbutterontopofeachcupcake,thenpourabout1tablespoonwaterovereach.
Bake for25minutes.Remove fromovenandcool for5minutes in thepan.Invertontoplates,peelofftheparchment,andserveimmediately.
Makes8
variations
florentinecupcakes
seebaserecipe
chocolatechipflorentinecupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)semisweetchocolatechipsaftercreamingthebatter.
cherryflorentinecupcakesPreparethebasiccupcakerecipe,adding3tablespoonschoppedcandiedcherriesaftercreamingthebatter.
almondflorentinecupcakesPrepare the basic cupcake recipe, adding 3 tablespoons choppedblanchedalmondsaftercreamingthebatter.
tipsyflorentinecupcakesPrepare the basic cupcake recipe, substituting 1/4 cup (2 fl. oz.)Amarettofor1/4cup(2fl.oz.)ofthebuttermilk.
variations
strawberries&creamcupcakes
seebaserecipe
strawberries&whitechocolatecupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) whitechocolatechipstothecreamedbatter.
strawberries&honeycupcakesPrepare the basic cupcake recipe. For the topping, substitute 2tablespoonshoneyfortheconfectioners’sugar.
strawberries&limecupcakesPrepare the basic cupcake recipe. For the topping, substitute 1tablespoon lime juice for the vanilla extract. Substitute 4 tablespoonslimejellyforthestrawberryjelly.
berries&creamcupcakesPrepare thebasiccupcake recipe.For the topping, substitute4cups (1lb.)mixedberriesforthestrawberries.
variations
bakedcheesecakes
seebaserecipe
banana&raisinbakedcheesecakesPreparethebasiccupcakerecipe,adding1/2cupmashedbanana(about1 banana) to the cheese mixture before adding the eggs. Add 4tablespoonsraisinstothemixtureafteraddingtheegg.
raspberrybakedcheesecakesPrepare the basic cupcake recipe, adding 1/2 cup (3 oz.) freshraspberriesaftermixingintheeggs.
maplesyrupbakedcheesecakesPreparethebasiccupcakerecipe,substituting1/4cup(2fl.oz.)maplesyrupfortheconfectioners’sugar.
almondbakedcheesecakesPreparethebasiccupcakerecipe,substituting1teaspoonalmondextractfor2teaspoonsvanilla.
variations
kahlua&orangecupcakes
seebaserecipe
whitechocolatechipkahluacupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) whitechocolatechipstothecreamedbatter.
raisin&brazilnutkahluacupcakesPreparethebasiccupcakerecipe,adding1/4cup(2oz.)raisinsand1/4cup(2oz.)choppedBrazilnutstothecreamedbatter.
cointreau&orangecupcakesPrepare the basic cupcake recipe, substituting Cointreau for Kahlua inthefrosting.
variations
hotchocolatefondantcupcakes
seebaserecipe
strawberrycreamfondantcupcakesPrepare the basic cupcake recipe. Purée 5 medium-size, freshstrawberriesinafoodprocessor.Beat1cup(8fl.oz.)heavycreamwith1teaspoonvanillaextractuntilitissoftbutholdsitsshape.Foldinthepuréed strawberries. Spoon over the hot cupcakes. Omit the basictopping.
orangecreamfondantcupcakesPreparethebasiccupcakerecipe.Beat1cup(8fl.oz.)heavycreamwith1teaspoonorangeextractand2tablespoonsconfectioners’sugaruntilitissoftbutholds itsshape.Spoonliberallyoverthehotcupcakes.Omitthebasictopping.
crèmechantillyfondantcupcakesPreparethebasiccupcakerecipe.Beat1cup(8fl.oz.)heavycreamwith1teaspoonvanillaextractand2tablespoonsconfectioners’sugaruntilitissoftbutholdsitsshape.Spoonoverthehotcupcakes.Omitthebasictopping.
cappuccinofondantcupcakesPrepare the basic cupcake recipe, adding 1 teaspoon cinnamon to thebatter.Beat1cup(8fl.oz.)heavycreamwith1teaspooncoffeeextractand2tablespoonsconfectioners’sugaruntilitissoftbutholdsitsshape.Spoonliberallyoverthehotcupcakes.Omitthebasictopping.
variations
briochebreadpuddingcupcakes
seebaserecipe
blueberrybreadpuddingcupcakesPrepare the basic cupcake recipe, substituting 3/4 cup (4 oz.) freshblueberriesfortheraspberries.
cherrybreadpuddingcupcakesPrepare thebasiccupcakerecipe, substituting3/4cup(5oz.)choppedcandiedcherriesfortheraspberries.
chocolatechipbreadpuddingcupcakesPreparethebasiccupcakerecipe,substituting3/4cup(5oz.)semisweetchocolatechipsfortheraspberries.
berrydeliciousbreadpuddingcupcakesPreparethebasiccupcakerecipe,substituting1/4cup(11/2oz.)eachofraspberries,blueberries,andslicedstrawberriesfortheraspberries.
variations
miniespressocupcakes
seebaserecipe
minichocolateespressocupcakesPreparethebasiccupcakerecipe,adding3tablespoonschocolatechipsaftercreamingthebatter.
minicinnamonespressocupcakesPreparethebasiccupcakerecipe,sifting2teaspoonscinnamonintothedryingredients.
miniespressocupcakeswithtiamariaPreparethebasiccupcakerecipe,adding2tablespoonsTiaMarialiqueurtothefrosting.
minicaramelmacchiattocupcakesPreparethebasiccupcakerecipe.Whenthecupcakeshavecooled,useasharp knife to slice off the tops.Using a teaspoon, hollowout a smallhole in the top of each cupcake. Spoon 1 teaspoon prepared caramelsauceintothesmallhole.Placethetopbackonthecupcakeandfrost.
variations
almond&rasberryfriands
seebaserecipe
strawberryfriandsPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)freshstrawberriesfortheraspberries.
chocolate&pecanfriandsPrepare the basic cupcake recipe, substituting 3 tablespoons choppedpecansand3tablespoonssemisweetchocolatechipsfortheraspberries.
raisinfriandsPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)raisinsfortheraspberries.
almond&pearfriandsPreparethebasiccupcakerecipe,substituting1/2cup(3oz.)peeledandchoppedpearsfortheraspberries.
variations
keylimecupcakes
seebaserecipe
icecreammeringuecupcakesPreparethebasiccupcakerecipe,substituting1teaspoonicecreamforthe original filling in each cupcake. Pop the cupcakes into the freezeruntilreadytoserve.
chocolatemeringuecupcakesPrepare thebasic cupcake recipe.For the filling, substitute1/2cup (31/2oz.)semisweetchocolatechipsforthemilkandlimejuice.Meltthechocolateinadoubleboilerandcoolslightly.Spoonthechocolateintotheholeandrefrigerateuntilset.Decoratewiththemeringuewhenthechocolatehascooled.Bakefor5minutesuntilmeringueisgolden.
lemonmeringuecupcakesPreparethebasiccupcakerecipe.Forthefilling,substitute1/3cup(3fl.oz.)lemonjuiceforthekeylimejuice.
mangocupcakesPreparethebasiccupcakerecipe.Forthefilling,substitute1/3cup(3fl.
oz.)mangonectarforthekeylimejuice.
variations
pineappleupside-downcupcakes
seebaserecipe
cherrypineappleupside-downcupcakesPrepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) choppedcherriestothepineapplemixture.
almondpineappleupside-downcupcakesPrepare the basic cupcake recipe, adding 3 tablespoons choppedblanchedalmondstothecupcakebatter.
orangepineappleupside-downcupcakesPreparethebasiccupcakerecipe,adding2teaspoonsorangeextract tothecupcakebatter.
pineapplecoconutupside-downcupcakesPreparethebasiccupcakerecipe,adding1/2cup(21/2oz.)sweetened,flakedcoconuttothecupcakebatter.
applebrandyupside-downcupcakesPreparethebasiccupcakerecipe.Replacethepineapplemixturewith20oz. apples, peeled, cored, and sliced, 1/2 cup (1 stick) sweet butter,melted, 3/4 cup (7 oz.) packed brown sugar, and 4 tablespoons applebrandy.Combine,andproceedasinbaserecipe.
variations
littlecaramelcupcakes
seebaserecipe
chocolatechip&caramelcupcakesPrepare the basic cupcake recipe, mixing 4 tablespoons semisweetchocolatechipsintothebatterafterthemilkhasbeenadded.
ginger&caramelcupcakesPreparethebasiccupcakerecipe,mixing3tablespoonschoppedcandiedgingerintothebatterafterthemilkhasbeenadded.
chocolatenougatcupcakesPreparethebasiccupcakerecipe,substituting61/2miniBabyRuthbarsforthecaramel.
peanutbuttercupcupcakesPreparethebasiccupcakerecipe,substituting31/2ouncesofchoppedchocolate-coveredpeanutbuttercupsforthecaramel.
variations
stickytoffeepuddingcupcakes
seebaserecipe
date&apricotpuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) driedapricotsforhalfthechoppeddates.
date&walnutpuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) choppedwalnutsforhalfthechoppeddates.
date&pistachiopuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) choppedpistachiosforhalfthechoppeddates.
stickyfiggypuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped
driedfigsforhalfthechoppeddates.
celebrationcupcakes
This chapter will provide inspiration for your next special occasion, whether a holiday like
Valentine’sDay,orabirthdayorwedding.
eastereggnests
seevariations
ThesecutenestsmaketheperfectgiftforyourlittleEasterbunnies.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar
2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
3/4cup(41/2oz.)semisweetchocolate,chopped2tbsp.heavycream10oz.chocolate,flaked54candy-coveredminichocolateeggs
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,putthesemisweetchocolateandcreaminasmallsaucepanoveralowheat.Stirgentlyuntilcombined.Removefromtheheat and stir until the mixture is smooth. Swirl onto the cooledcupcakes. Topwith flaked chocolate and place 3mini eggs on top ofeachone.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
weddingcupcakes
seevariations
These cupcakes are perfect for a home-style wedding. Each of yourguestscantakeonehomeasamementooftheday.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1tsp.vanillaextract
forthefrosting
21/2cupsconfectioners’sugar2tbsp.lemonjuice54Jordanalmonds18frostedroses
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.
Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,sifttheconfectioners’sugarintoamediumbowl.Addthelemonjuicegradually,untilitholdsitsshape.Spreadontothecupcakes,andtopwithalmondsandroses.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
passovercupcakes
seevariations
Makethesewithmatzohmeal,alsoknownascakemeal.Wehaveaddedfreshblueberriestothesepassovertreats.
1cupgranulatedsugar1/2cupvegetableoil3largeeggs1/2cupmatzohmeal2tbsp.potatostarch1tsp.cinnamon13/4cupsblueberries
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpan.
Inamediumbowl,beatthesugar,oil,andeggswithanelectricmixerfor2to3minutes.Setaside. Inasmallbowl,sift togetherthematzohmeal,potato starch,andcinnamon.Add thedry ingredients to theeggmixture.Stirintheblueberries.Spoonthemixtureintothecups.
Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes1dozen
irishbarmbrackcupcakes
seevariations
Traditionally,aquarterandaringarehiddeninbarmbrackcakes.Thepersonwhofindstheringwillsoonbemarriedandthepersonwhofindsthequarterwillsoonbewealthy.
1/2cup(31/2oz.)raisins
1/2cup(31/2oz.)goldenraisins1/2cup(31/2oz.)currants1cupbrewedblacktea4cupsall-purposeflour1tsp.allspice1/3cuppackedbrownsugar1tsp.bakingpowderPinchofsalt1largeegg1/2cup(1stick)sweetbutter,melted
Inalargebowl,soakthedriedfruitsinthetea.Leaveovernightorforaminimumof6hours.
Preheat theoven to400˚F (200˚C).Greasea12-cupmuffinpanwithalittleoil.
Mixthedryingredientsinalargebowl.Inaseparatelargebowl,mixtheeggandbutter.Addthesoakedandstrainedfruit,andstirwell.Foldintheflourmixture.
Spoonthemixtureintothepreparedpan.(Optional:Placearinginoneof the cakes, and a quarter in another.) Bake for approximately 30minutes until the cupcakes are a dark golden color.Removepan fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Servewithsweetbutter.
Store in an airtight container for up to 5 days, or freeze for up to 3months.
Makes1dozen
kingcupcakes
seevariations
Our version of the classic Mardi Gras “king cake.” The colorstraditionallyusedonthecakerepresentjustice,faith,andpower.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt
4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
21/2cupsconfectioners’sugar2tbsp.lemonjuice2tbsp.gold-coloredsugar2tbsp.green-coloredsugar2tbsp.purple-coloredsugar
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomake the frosting, sift the confectioners’ sugar in amedium bowl.Slowly add the lemon juice until the mixture becomes firm butspreadable. Spread onto the cupcakes, and sprinkle with the coloredsugar.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
christmastreecupcakes
seevariations
These fun and festive little cakes will look superb on your Christmasdessert table. You can find ready-to-roll fondant frosting at cakedecoratingandbakingsupplyshops.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs
1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
4oz.ready-to-rollwhitefondantfrostingGreenfoodcoloring2tbsp.raspberryjamColoredcandyballs
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients into a large bowl and beatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolona rack. Dust 2 cookie sheets with confectioners’ sugar. To make thefrosting,dividethefondantinhalf.Inabowl,workgreenfoodcoloringintoonehalfandsetaside.Rollthewhitefondantfrostingto1/8in.(3mm) thick. Cut 18 circles using a 2-inch (5-cm) cookie cutter and setthemononeofthecookiesheets.Rollthegreenfondantfrostingto1/8in.(3mm)thick.UsingasmallChristmastreecookiecutter,cutshapesoutof the frostingandplace themon theother cookie sheet to firmalittle.Brusheachcupcakewithalittleraspberryjam,thenplaceawhitefondant disc on top. Topwith a Christmas tree and decoratewith thecoloredballs.
Makes11/2dozen
snowflakecupcakes
seevariations
Thesecupcakesaredelightful foraChristmasgathering.YoucanservethemonChristmasEvewhenSanta’ssleighhassetoffandthekidsaretuckedintobed.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract2tsp.paledrysherry4tbsp.sweetenedcoconut
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Forthefrosting,beatthebutter,confectioners’sugar,vanilla,andsherryin a medium bowl until smooth and creamy. Spread on top of thecupcakes.Sprinklealittlecoconutontoptoresemblesnowflakes.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
independencedaycupcakes
seevariations
With their red, white, and blue frosting, these cupcakes make for afestiveFourthofJuly!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract6oz.ready-to-rollwhitefondantfrostingRedfoodcoloringBluefoodcoloring
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,beatthebutterandconfectioners’sugaruntilsoft.Addthevanillaandbeatagain.Spreadontothecooledcupcakes.Dividefondantintothirds.Inonebowl,coloronethirdwithredcoloring.Inasecondbowl,coloranotherthirdblue.Rollwhitefondantto1/8in.(3mm)thick.Cutout18circlesusinga21/2-in.(6-cm)cookiecutterandlayontopofthefrostedcupcakes.Rolloutredandbluefondantto1/8
in. (3mm) thick. Cut out stars and thin stripes of the colors and laythemonwhitefondant,mimickingthelookoftheAmericanflag.Storeunfrostedinanairtightcontainerforupto3days.
Makes11/2dozen
love-heartcupcakes
seevariations
These cupcakes make a delightful romantic gift for your true love onValentine’sDay—don’tforgettoattachalover’smessage!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
4oz.ready-to-rollfondantfrostingRedfoodcoloring3tbsp.raspberryjamSilvercandyballs
Preheat the oven to 350˚F (175˚C). Dust two cookie sheets withconfectioners’sugarandputaside.Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovecupcakesandcoolonarack.
Tomakethefrosting,dividethefondantinhalf.Inonebowl,coloronehalfwithredfoodcoloring.Rollthewhitefondantfrostingto1/8in.(3mm)thick.Cut18circlesusinga21/2-in.(6-cm)cookiecutter,andsetthemononeofthecookiesheets.Rolltheredfondantfrostingto1/8in.(3mm)thick.Usingaheart-shapedcutter,cutout18smallheartsandsetthemontheothercookiesheet.Brusheachcupcakewithalittlejamandlayawhitecircleontop.Placeaheartontopofthecircle.Decoratewithsilverballsaroundtheedge.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
birthdaycupcakes
seevariations
Thisisaneasyandfunwaytopersonalizebirthdaycupcakes!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour
2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract6oz.ready-to-rollwhitefondantfrostingRedfoodcoloringBluefoodcoloringSilvercandyballs
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
For the frosting, beat thebutter and confectioners’ sugar in amediumbowluntilsoftandcreamy.Addthevanillaandbeatagain.Spreadontothecooledcupcakes.Dividethefondantfrostingintothirds. Inabowl,coloronethirdwithredfoodcoloring.Inasecondbowl,coloranotherthirdwithbluefoodcoloring.Rollthewhitefondantto1/8in.(3mm)thick.Cut18circlesusinga21/2-in.(6-cm)cookiecutter.Layontopofthe frosted cupcakes.Roll the redandblue fondant to1/8 in. (3mm)thick.Usingminialphabet cookiecutters, cutout initialsanddecoratethecupcakes.Garnishwithsilverballs.
Makes11/2dozen
variations
eastereggnests
seebaserecipe
silvereggnestsPrepare the basic cupcake recipe, substituting 54 silver candy-coatedalmondsforthecandyeggs.
orange-flavoredeggnestsPrepare the basic cupcake recipe, adding 1 teaspoonorange extract tothechocolatefrosting.
chocolatechipeggnestsPreparethebasiccupcakerecipe,folding1/2cup(31/2oz.)semisweetchocolatechipsintothebatter.
eastereggbasketsPrepare the basic cupcake recipe. In place of chopped chocolate, usesweetened,flakedcoconutcoloredwithgreenfoodcoloring.Bendapipecleanerandattachtoeachcupcakeasabaskethandle.
jellybeanbasketsPrepare the basic cupcake recipe. In place of chopped chocolate, usesweetened, flaked coconut coloredwith green food coloring. Subtitutejelly beans formini chocolate eggs. Bend a pipe cleaner and attach toeachcupcakeasabaskethandle.
variations
weddingcupcakes
seebaserecipe
primroseweddingcupcakesPrepare thebasic cupcake recipe, substituting18 frostedprimroses fortheroses.
chocolateweddingcupcakesPreparethebasiccupcakerecipe,folding1/2cup(31/2oz.)semisweetchocolatechipsintothecreamedbatter.
amarettoweddingcupcakesDrizzle3tablespoonsAmarettooverthecooledcupcakesbeforefrostingthem.
rosepetalweddingcupcakesPrepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh,fragrantrosepetalsforthefrostedrosesandalmonds.
elegantweddingcupcakesPrepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh,fragrantwhite rose petals for the frosted roses and almonds. Frost thecupcakes,sprinklewithcrystalsandingsugar,thentopwithrosepetals.
variations
passovercupcakes
seebaserecipe
cranberrypassovercupcakesPrepare thebasic cupcake recipe, substituting13/4 cups (6oz.) freshcranberriesfortheblueberries.
orange&raisinpassovercupcakesPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)raisinsfortheblueberries.Add1teaspoonorangeextracttotheeggmixture.
lemon&gingerpassovercupcakes
Prepare thebasic cupcake recipe, substituting1 tablespoon lemon zestand3tablespoonschoppedcandiedgingerfortheblueberries.
cherry&almondpassovercupcakesPrepare the basic cupcake recipe, substituting almond extract for thecinnamonand1/2cup(31/2oz.)driedcherriesfortheblueberries.
date&almondpassovercupcakesPrepare the basic cupcake recipe, substituting almond extract for thecinnamon and 1/2 cup (2 1/2 oz.) dried chopped dates for theblueberries.
variations
irishbarmbrackcupcakes
seebaserecipe
sugar-glazedbarmbrackcupcakesPrepare the basic cupcake recipe. Prepare a glaze by mixing 2tablespoonsboilingwaterwith1tablespoonsuperfinesugar.Brushtheglazeonthecupcakeswhiletheyarestillwarminthepan.Returnthepanto theovenfora fewminutes toallowtheglaze tosetandturnashinybrown.
whiskey-glazedbarmbrackcupcakesPrepare the basic cupcake recipe. Prepare a glaze by mixing 2tablespoons warm Irish whiskey with 1 tablespoon superfine sugar.Brush the glazeon the cupcakeswhile they are stillwarm in thepan.Returnthepanto theovenfora fewminutes toallowtheglaze tosetandturnashinybrown.
apricotbarmbrackcupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppeddriedapricotstothedriedfruitmixture.Increasequantityofblackteato11/4cups(10fl.oz.).
bostonirishbarmbrackcupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)semisweetchocolatechipsaftercreaming.
variations
kingcupcakes
seebaserecipe
raisinkingcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) goldenraisinsintothecreamedbatter.
walnutkingcupcakesPrepare thebasiccupcake recipe, folding1/2cup (31/2oz.) choppedwalnutsintothecreamedbatter.
whitechocolatekingcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.
kwanzacupcakesPrepare thebasic cupcake recipe, substitutingblackand red sugars foryellowandpurple.
babyshowercupcakesPrepare the basic cupcake recipe. For the decoration, substitute pastelyellow,blue,green,andpinksugarsinplaceofgold,green,andpurple.
variations
christmastreecupcakes
seebaserecipe
ginger&raisinchristmastreecupcakesPrepare thebasiccupcakerecipe,adding2 teaspoonsgroundginger to
thecupcakeingredients,andfolding1/2cup(31/2oz.)raisinsintothecreamedbatter.
orange&lemonchristmastreecupcakesPreparethebasiccupcakerecipe,adding1tablespoongratedorangezestand1tablespoongratedlemonzesttothecreamedbatter.
whitechocolatechristmastreecupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.
christmasornamentcupcakesPrepare the basic cupcake recipe. Substitute cut-out circles, stars, andstripesforChristmastreesanddecoratethecupcakes.
easychristmastreecupcakesPreparethebasicrecipe.Forthedecoration,substituteready-madesugarpaste Christmas trees or tiny Christmas tree cookies for the coloredfondant.
variations
snowflakecupcakes
seebaserecipe
poppyseedsnowflakecupcakesPrepare thebasiccupcake recipe,adding2 tablespoonspoppyseeds tothecreamedbatter.
mixedberrysnowflakecupcakesPrepare the basic cupcake recipe, folding 4 tablespoons dried mixedcranberries,cherries,andblueberriesintothecreamedbatter.
hazelnutsnowflakecupcakesPreparethebasiccupcakerecipe,folding3tablespoonsroastedchoppedhazelnutsintothecreamedbatter.
sparklysnowflakecupcakesPreparethebasiccupcakerecipe,sprinklingeachcupcakewithsparklysandingsugar.
let-it-snowcupcakesPrepare the basic cupcake recipe, sprinkling each cupcake with pearlsugar.
variations
independencedaycupcakes
seebaserecipe
raisinindependencedaycupcakesPreparethebasiccupcakerecipe,folding1/2cup(31/2oz.)raisinsintothecreamedbatter.
whitechocolateindependencedaycupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.
candiedpeelindependencedaycupcakesPreparethebasiccupcakerecipe,folding2tablespoonschoppedcandiedpeelintothecreamedbatter.
red,white&blueberryindependencedaycupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhitefrostingforthefondant.Decoratethecupcakeswith1cup(41/2oz.)slicedstrawberriesand1cup(41/2oz.)wholeblueberries.
sparklercupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhitefrostingforthefondant.Decoratethecupcakeswithsandingsugarandplaceasparklerinthecenterofeach.
variations
love-heartcupcakes
seebaserecipe
whitechocolateheartcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.
macadamianutheartcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) lightlytoastedandchoppedmacadamianutsintothecreamedbatter.
cherryheartcupcakesPreparethebasiccupcakerecipe,folding4tablespoonschoppedcandiedcherriesintothecreamedbatter.
raspberryheartcupcakesPrepare the basic cupcake recipe, substituting prepared white frostingforfondant.Decoratewith2cups(8oz.)freshraspberries.
bemineheartcupcakes
Prepare the basic cupcake recipe, substituting prepared white frostingfor fondant. Decorate with 2 cups (10 oz.) valentine-themed heartcandies.
variations
birthdaycupcakes
seebaserecipe
cherry&almondbirthdaycupcakesPreparethebasiccupcakerecipe,folding2tablespoonschoppedcandiedcherriesand2tablespoonschoppedblanchedalmondsintothecreamedbatter.
orangebirthdaycupcakesPrepare the basic cupcake recipe, adding 1 teaspoonorange extract tothecreamedbatter.
candiedfruitbirthdaycupcakesPreparethebasiccupcakerecipe,folding3tablespoonschoppedcandiedcitrusfruitsintothecreamedbatter.
happybirthdaycupcakes
Prepare the basic cupcake recipe, substituting prepared white frostingforfondant.Decoratewithcoloredsprinklesandplaceasmallcandleinthecenterofeachcupcake.
cupcakesforkids
Crispricecupcakesandminipeanutbuttercupcakesareagreatwaytogetkidsinvolvedinthe
kitchen.Thesecupcakesaresomuchfuntodecorate,itcanbeapartyinitself!
s’morecupcakes
seevariations
Building s’more cupcakes is great fun for everyone. They require littlefussandeffort,withaquickassemblyandbakingtime.
24grahamcrackers7oz.semisweetchocolatebars,brokeninto12squares
1/2cup(31/2oz.)choppedwalnuts3tbsp.sweetenedcoconut1cup(2oz.)minimarshmallows
Preheat the oven to 325˚C (160˚C). Place 12 paper baking cups in amuffinpan.Layagrahamcrackerinthebottomofeachcup.Addapieceofchocolate,followedbyasprinkleofwalnutsandcoconut.Layanothergrahamcrackerontop.
Bakefor7minutes,untilthechocolatehasmelted.Removepanfromtheoven.Pushthegrahamcracker“lids”downsothattheyaresecure.
Popacoupleofmarshmallowsontopofeachcupcake.Returnpantotheovenfor10minutes,untilthemarshmallowsmeltandbrownslightly.
Removepanfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonarack.
Storeinanairtightcontainerforupto24hours.
Makes1dozen
toadstoolcupcakes
seevariations
These funky toadstool cupcakes will brighten up any children’s party.You can find white fondant frosting at cake decorating and bakingsupplystores.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs
1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsaltRedfoodcoloring2oz.ready-to-rollwhitefondantfrosting
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,creamtheconfectioners’sugar,butter,andsaltinamediumbowlwithanelectricmixeruntilsmooth.Addafewdropsofthefoodcoloring,andmixuntilthefrostingisauniformbrightred.Cutsmall circles out of the fondant icing. Spoon the red frosting onto thecupcakesandplacethewhitefondantcirclesontop.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
icecreamconecupcakes
seevariations
Thesecupcakeslooklikeicecream—buttheywon’tmelt!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
24miniflat-bottomedwafericecreamcones
forthefrosting
11/2cupsconfectioners’sugar,sifted1/4cup(1/2stick)sweetbutter,softenedPinchofsalt1/2cupheavycream1tsp.vanillaextract2tbsp.coloredsprinkles
Preheattheovento350˚F(175˚C).Linea24-cupminimuffinpanwithpaperbakingcups.Combineallthecupcakeingredientsinalargebowland beat with an electric mixer until smooth and pale, about 2 to 3minutes.Spoon thebatter into thecups.Bake for20minutes.Removepan from theovenand cool for5minutes.Then remove the cupcakesand cool on a rack. Peel off the paper baking cups, and place thecupcakesinsidetheicecreamcones.
Tomakethefrosting,beattheconfectioners’sugar,butter,andsaltusingan electric mixer. Add the cream and vanilla, and beat until smooth.Pipethemixtureinaswirlontopofthecupcake.Shakesomesprinklesontop.
Storewithoutfrostinginanairtightcontainerforupto2days.
Makes2dozen
thinkpinkcupcakes
seevariations
Pinkinname,pinkinnature—thesefrostedcupcakeswillbrightenupanyoccasion!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1tsp.vanillaextract
forthefrosting
3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsaltPinkfoodcoloringSilvercandyballs
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.
Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
To make the frosting, cream the confectioners’ sugar, butter, and saltwithanelectricmixeruntil smooth.Adda fewdropsof foodcoloring,andmixwell.Spreadthefrostingliberallyontothecooledcupcakesandsprinklewithsilverballs.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
cookies&creamcupcakes
seevariations
Mix crushed cookies into the batter to give a crispy crunch to thesecupcakes.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
1tsp.vanillaextract10crushedcream-filledchocolatecookies
forthefrosting
3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsalt10choppedcream-filledchocolatecookies
Preheattheovento350˚F(175˚C).Place18foilorpaperbakingcupsinmuffinpans.Combineallthecupcakeingredients,exceptthecookies,ina large bowl and beat with an electric mixer until smooth and pale,about2to3minutes.Stirinthecookies.
Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonawirerack.
Tomakethefrosting,beattheconfectioners’sugar,butter,andsaltusingan electric mixer. Spread the frosting onto the cooled cupcakes andsprinklethechoppedcookiesontop.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
alphabetcupcakes
seevariations
Linetheseuptospellsomebody’snameatabirthdayparty!Youcanfind
ready-to-roll fondant at cake decorator’s or cake supply shops. Or usegumcandyalphabetletters.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
12oz.ready-to-rollwhitefondantfrosting3tbsp.raspberryjamFoodcoloringColoredsprinkles
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
For the frosting,divide the fondant into4portions. Inonebowl,colorthe fondant black; in a second bowl, color the fondant red; in a thirdbowl, color the fondant green. Roll out thewhite fondant and cut 18circlesusinga2-in.(5-cm)cookiecutter.Brushthecupcakeswithalittleof the jam.Press thecirclesonto thecupcakes.Rollout the remainingcoloredfondant.Usingminialphabetcutters,cutlettershapesfromthecolored fondant frosting and place them on top of the white circles.Sprinkletheedgeswithcoloredsprinkles.
Makes11/2dozen
pineapplecupcakes
seevariations
Thesecupcakesmeltinthemouthandaretheperfectteatimetreat.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder4eggs1tsp.vanillaextract1cupdrainedcrushedpineapple
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract1/2cup(31/2oz.)choppedwalnuts
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients, except the pineapple, in alargebowlandbeatwithanelectricmixerforabout2to3minutes.Stirin thepineapple. Spoon thebatter into the cups.Bake for20minutes.Removepans from the oven and cool for 5minutes. Then remove thecupcakes and cool on a rack. To make the frosting, slowly beat thecreamcheeseandconfectioners’ sugar ina largebowlwithanelectricmixeruntilcreamyandsoft.Addthelemonjuiceandvanilla,andbeatbriskly until well combined. Spread the frosting onto the cooledcupcakesandgarnishwiththechoppedwalnuts.
Storeunfrostedinanairtightcontainerfor2to3days,orfreezeforupto3months.
Makes11/2dozen
minipeanutbuttercupcakes
seevariations
Simple and no fuss. You can make these cupcakes in large batches,whichmakesthemidealforkids’partiesandpicnics.
21/2cupsmilkchocolatechips2tbsp.sweetbutter3tbsp.heavycream
1cupsmoothpeanutbutter
Place12minifoilbakingcupsinamuffinpan.
Placethechocolate,butter,andcreaminadoubleboilerorinamediumbowloverapanofsimmeringwater,andstiruntilsmooth.Removefromtheheatandsetaside.
With damp hands, shape the peanut butter into 12 small flat circles.Pushthepeanutbutterintothebottomofthecups.
Pourthemeltedchocolateoverthepeanutbutter,andrefrigerateforatleast2hours.
Storeinanairtightcontainerforupto3days.
Makes1dozen
crispricecupcakes
seevariations
I’mnottoosurehowmanywillreachthetable,butthesesimpleno-bakecupcakesaregreatfunforthebuddingyoungcheftotry.
1cup(7oz.)semisweetchocolatechips1/4cup(1/2stick)sweetbutter,softened5tbsp.cornsyrup3cups(31/2oz.)crispricecereal
Place12foilorpaperbakingcupsonatray.
Placethechocolateandbutter inadoubleboileror inamediumbowl
overapanofsimmeringwater,andstiruntilmelted.
Removepan fromtheheatandstir in thecorn syrupandcereal.Dropspoonfulsofthemixtureintothecups.
Refrigeratefor1hourbeforeserving.
Storeinanairtightcontainerforupto5days.
Makes1dozen
eggycupcakes
seevariations
Don’tworry— youwon’t have to crackwhole eggs to get this lovelysunny-side-up look. Serve these cupcakes for breakfast with a glass offreshlysqueezedjuice.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs
1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsalt18drainedcannedpeachhalves
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomakethefrosting,puttheconfectioners’sugar,butter,andsalt inalargebowlandbeatwithanelectricmixeruntilsmooth.Liberallyspreadthefrostingontothecooledcupcakesandgarnisheachcupcakewithapeachhalf.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes11/2dozen
chocolateberrycupcakes
seevariations
MygoodfriendBeverleyGlockgavemethisrecipe.Sherunsacompanycalled “Splat,” which organizes children’s parties where both childrenandadultscanbake.
forthecupcakes
1/2cupfreshorthawedfrozenblackberries3tbsp.water1cupgranulatedsugar1cupcakeflour1tsp.bakingpowder1/2tsp.salt1/2cupsoftmargarine2largeeggs1tbsp.Dutch-processcocoapowder
fortheganache
3/4cup(5oz.)brokenbittersweetchocolate3/4cupheavycream12blackberries
Preheattheovento350˚F(175˚C).Linea12-cupminimuffinpanwithpaperbakingcups.Combinetheblackberries,water,and1/2cupsugarinasmallsaucepanoverlowheat.Simmerforabout5minutes,untilthefruitstartstoreleaseitsjuices.Setasidetocool.Combinetherestoftheingredientsinamediumbowlandbeatwithanelectricmixeruntilpaleandcreamy,about2to3minutes.Spoonthebatterintothecups.Spoona littleof the fruitontopanddivideevenlyamongcupcakes.Bakefor20minutes.Remove thepanandcool for5minutes.Thenremove thecupcakesandcoolonarack.Store inanairtightcontainer forup to2days,orfreezeforupto3months.
Tomaketheganachebeforeserving,meltthechocolateandcreaminadoubleboileroverlowheat,untilglossyandsmooth.Dollopaspoonfulof ganache onto each cooled cupcake and top with a blackberry.Refrigerateuntilset,thenserve.
Makes1dozensmallcupcakes
poprockscupcakes
seevariations
Trytheseforakids’partyandwatchtheirfacesasthecandyexplodesintheirmouths!
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting
1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract2packagesfruit-flavoredPopRocks
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallcupcakeingredientsinalargebowlandbeatwithanelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatterintothecups.Bakefor20minutes.
Removepans from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.
Tomakethefrosting,creamthebutter,confectioners’sugar,andvanillainamediumbowluntilsmooth.SmearontothecupcakesandsprinklewithPopRockscandy.
Storeunfrostedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes11/2dozen
jellydonutcupcakes
seevariations
Thesecupcakesaren’tdonuts,butI’msureyou’llseethelikenesswhenyoubiteintoone.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder4eggs1tsp.vanillaextract1/2cupraspberryjellyorjam
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients, except the jelly, in a largebowlandbeatwithanelectricmixer,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Slicethetopoffeachcupcake,hollowoutasmallholewithateaspoon,andfillwiththejelly.Replacethetop.Tomakethefrosting,slowlybeatthe cream cheese and confectioners’ sugar in a large bowl with anelectricmixer until creamy and soft. Add the lemon juice and vanilla,and beat briskly until well combined. Spread the frosting onto thecupcakes.
Storeunfrostedinanairtightcontainerforupto2days,orfreezeforupto3months.
Makes11/2dozen
variations
s’morecupcakes
seebaserecipe
pecans’morecupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)roughlychoppedpecansforthewalnuts.
whitechocolates’morecupcakesPrepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) white
chocolatechipsforhalfthesemisweetchocolate.
chocolate&raspberrys’morecupcakesPrepare the basic cupcake recipe. Add 1/2 cup (2 oz.) lightly crushedraspberriesalongwiththecoconutandwalnuts.
bananas’morecupcakesPreparethebasiccupcakerecipe,substituting1freshslicedbananaforthewalnuts.
strawberrys’morecupcakesPreparethebasiccupcakerecipe,substituting1cup(4oz.)freshslicedstrawberriesforthewalnuts.
variations
toadstoolcupcakes
seebaserecipe
koalabearcupcakesPrepare the basic cupcake recipe. Omit the rolled fondant. Color thefrostingwithbrownfoodcoloringinsteadofred.Makeakoalafaceoneach cupcake: A chocolate-covered Brazil nut for the nose, 2 walnut
halvesforears,and2candyeyes.
sneakysnakecupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute2oz.greenready-rolledfondantfrostingforthewhitefondant.Brusheachcupcakewithalittlefruitjelly.Rollthegreenfondantthinlyand,usingacookiecutter, cut 18 circles 2-1/2 in. (6-cm) across and place one on eachcupcake.Forthetrees,cut6chocolatesticksinto3sections2-in.(5-cm)in length, and stand upright on the fondant frosting. Roll 2 oz. redfondant frosting into 18 sausages 6-in. (15-cm) in length. Curl thefondantaroundthechocolate“trees”anddecoratewithcandy-eyes.
blingcupcakesPreparethebasiccupcakerecipe.Omittherolledfondant.Decoratetheredfrostingonthecupcakeswithsilverandgoldcandyballs.
variations
icecreamconecupcakes
seebaserecipe
chocolate-frostedconecupcakesPrepare the basic cupcake recipe. To the frosting, add1/2 cup (3 1/2oz.)chocolatechipsalongwiththecreamandvanilla.
choc&mint-frostedconecupcakesPrepare the basic cupcake recipe. To the frosting, add1/2 cup (3 1/2oz.)mint chocolate chips alongwith the cream. Substitute 1 teaspoonmintextractforthevanilla.
honey&cream-frostedconecupcakesPrepare the basic cupcake recipe. To the frosting, add1/3 (4 oz.) cuphoneyaftercreamingtheconfectioners’sugarandbutter.
strawberryicecreamconecupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(2oz.)mashedfreshstrawberriesforthecream.Decoratewithastrawberryontopofeachcone.
caramelappleicecreamconecupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(4fl. oz.) apple juice for the cream. Drizzle each cone with preparedcaramelicecreamsauce.
variations
thinkpinkcupcakes
seebaserecipe
azurecupcakesPrepare thebasiccupcake recipe.For the frosting, substituteblue foodcoloringforpink,andtopwithblueazuresugarcrystals.
lavendersugarcupcakesPrepare thebasiccupcake recipe.For the frosting, substituteblue foodcoloring for pink. Make lavender sugar by combining 3 tablespoonslavenderflowersand3/4cup(5oz.)superfinesugarinafoodprocessorforabout2minutes.Putthesugarinacooldryplace,andlettheflavorsmingleforabout2hours.Sprinkleontopofthefrosting.
rosesugarcupcakesPreparethebasiccupcakerecipe.Makerose-petalsugarbycombining3tablespoonsredrosepetalsand3/4cup(5oz.)superfinesugarinafoodprocessorforabout2minutes.Putthesugarinacooldryplace,andlettheflavorsmingleforabout2hours.Sprinkleontopofthefrosting.
pinklemonadecupcakesPrepare the basic cupcake recipe. For the frosting, add 1 tablespoonsugar-freepinklemonadedrinkmix.
variations
cookies&creamcupcakes
seebaserecipe
mintedcookies&creamcupcakesPrepare the basic cupcake recipe, using cream-filled mint chocolatecookiesinboththecupcakesandthefrosting.
grahamcrackers&creamcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)crushed graham crackers for 10 cookies in the cupcakes, and another1/2 cup (3 1/2 oz.) crushed graham crackers for the cookies in thefrosting.
chocolate,nougat&creamcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)choppedBabyRuthbarsfor10cookiesinthecupcakes,andanother1/2cup(31/2oz.)choppedBabyRuthbarsforthecookiesinthefrosting.
peanutbuttercookies&creamcupcakesPreparethebasiccupcakerecipe,usingpeanutbuttercookiesinboththecupcakes and the frosting. Substitute 1/2 cup (3 oz.) creamy peanutbutterfor1stickbutterinthefrosting.
variations
alphabetcupcakes
seebaserecipe
whitechocolatealphabetcupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) whitechocolatechipstothecreamedbatter.
raisinalphabetcupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)raisinstothecreamedbatter.
numbercupcakesPrepare the basic cupcake recipe. Use mini number cookie cuttersinsteadofalphabetcutters.
easyalphabetcupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhitefrosting.Decoratewith10oz.bagGummicandyalphabetletters.
bignumbercupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhite frosting. On wax or parchment paper, trace a circle thecircumference of the cupcake top. Trace and cut out a number in thecenterofthepaper.Placethestencilontopofthefrostedcupcakeandsprinklecoloredsugartocreatethenumber.
variations
pineapplecupcakes
seebaserecipe
kicked-upchilepineapplecupcakesPrepare the basic cupcake recipe. Add 1 teaspoon seeded and finelychoppedchilepeppertothecreamedbatter.
orange&pineapplecupcakesPreparethebasiccupcakerecipe.Add2tablespoonsorangezesttothecreamedbatter.
coconut&pineapplecupcakesPrepare the basic cupcake recipe. Add 1/2 cup (2 1/2 oz.) sweetenedshreddedcoconuttothemixtureafterithasbeencreamed.
pineapple&marshmallowcupcakesPreparethebasiccupcakerecipe.Add1/2cup(1oz.)coloredminiaturemarshmallowstothemixtureafterithasbeencreamed.
pineapple&chocolatechipcupcakes
Preparethebasiccupcakerecipe.Add1/2cup(3oz.)chocolatechipstothemixtureafterithasbeencreamed.
variations
minipeanutbuttercupcakes
seebaserecipe
minimarshmallow&peanutbuttercupcakesPrepare the basic cupcake recipe. Add 1 cup (2 oz.) chopped largemarshmallowstothemeltedchocolatemixture.
minicoconut& peanutbuttercupcakesPreparethebasiccupcakerecipe.Add3tablespoonssweetenedcoconuttothemeltedchocolate.
minijam&peanutbuttercupcakesPreparethebasiccupcakerecipe.Placeateaspoonofyourfavoritefruitjamintothebottomofthebakingcupsandtopwiththepeanutbutterandthenthechocolate.
layeredmarshmallow&peanutbuttercupcakesPreparethebasiccupcakerecipe.Place2miniaturemarshmallowsinto
thebottomofthebakingcupsandtopwiththepeanutbutterandthenthechocolate.
variations
crispricecupcakes
seebaserecipe
marshmallow&crispricecupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (1 oz.) minimarshmallowsalongwiththecereal.
raisins&crispricecupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) raisinsalongwiththecereal.
cherry&crispricecupcakesPreparethebasiccupcakerecipe.Stirin1/2cup(31/2oz.)choppedredcandiedcherriesalongwiththecereal.
bird’snestcupcakesPreparethebasiccupcakerecipe.Dropspoonfulsofthemixtureintothecups, thenmake a nest shapewith the spoon. Fill each nestwith tiny
coloredsugarballs.
variations
eggycupcakes
seebaserecipe
kiwicupcakesPreparethebasiccupcakerecipe,substituting18thinsliceskiwifruitforthepeachhalves.
nectarinecupcakesPreparethebasiccupcakerecipe,substituting18nectarinehalvesforthepeachhalves.
custard(runnyegg)cupcakesPreparethebasiccupcakerecipe.Sliceathincircleoff thetopofeachcooledcupcake.Usingateaspoon,makeasmallholeabout1in.(21/2cm)deep.Pipe1 teaspoonpreparedcustard into thehole.Replace the“lid,”frostandaddthepeachhalf.
hit-the-targetcupcakesPrepare thebasic cupcake recipe.Onwaxorparchmentpaper, tracea
circlethecircumferenceofthecupcaketop.Traceandcutoutacircleinthecenterof thepaper.Placethestencilontopof the frostedcupcakeandsprinklecoloredsugartocreatethebull’s-eye.
variations
chocolateberrycupcakes
seebaserecipe
chocolateraspberrycupcakesPreparethebasiccupcakerecipe,substituting1/2cup(21/2oz.)freshraspberriesfortheblackberries.
chocolateblueberrycupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) freshblueberriesfortheblackberries.
chocolatecherrycupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) freshcherriesfortheblackberries.
chocolatestrawberrycupcakesPrepare the basic cupcake recipe, substituting strawberries for the
blackberries.
variations
poprockscupcakes
seebaserecipe
gingerpoprockscupcakesPreparethebasiccupcakerecipe,adding1teaspoongroundgingerand3tablespoonscandiedgingertothecreamedcupcakebatter.
cherrypoprockscupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppedcandiedcherriestothecreamedcupcakebatter.
pineapplepoprockscupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppeddriedpineappletothecreamedcupcakebatter.
strawberrysurprisepoprockscupcakesPreparethebasiccupcakerecipe,dropping1teaspoonofstrawberryjaminthecenterofeachcupcakebeforebaking.UsestrawberryPopRocksonthefrosting.
variations
jellydonutcupcakes
seebaserecipe
bostoncreamdonutcupcakesPrepare thebasic cupcake recipe. Substitute1/2 cup (4 fl. oz.) vanillacustardorpiefillingfortheraspberryjelly.
chocolatecustarddonutcupcakesPreparethebasiccupcakerecipe.Substitute1/2cup(4fl.oz.)chocolatecustardorpiefillingfortheraspberryjelly.
marmaladedonutcupcakesPrepare the basic cupcake recipe. Substitute 1/2 cup (5 oz.) orangemarmaladefortheraspberryjelly.
peanutbutter&jellydonutcupcakesPrepare the basic cupcake recipe. For the frosting, substitute creamypeanutbutterforthecreamcheese.
cupcakesforalternativediets
Wholesome,moist,andsweetbananaandhoneycupcakes,dairy-freeberrycupcakes,gluten-free
pecancupcakes,andchocolatevegancupcakes—anyonewithspecialdietaryrequirementswill
bewellcateredforwiththeselectionofrecipesinthischapter.
minicouscouscupcakes
seevariations
Couscous, the world’s smallest pasta, is a staple throughout northernAfrica.Itgivesthesecupcakesalightandeleganttexture.
1/2cupcouscous1/2cupboilingwater
2cupsall-purposeflour2tbsp.granulatedsugar1tbsp.bakingpowderPinchofsalt1tsp.toastedcuminseeds1tsp.groundcoriander1largeegg4tbsp.oliveoil1tbsp.lemonzest2tbsp.choppedflat-leafparsley
Preheattheovento350˚F(175˚C).Place24minipapercupsinamuffinpan.Putthecouscousinamediumbowlandpourtheboilingwateroverit.Coverandleavefor5minutes,sothegrainsabsorbtheliquid.Fluffthegrainsapartwithafork.
Mixthedryingredientsinabowlwithaspoon.Beattheeggandoilinalargebowlwithanelectricmixeruntilcombined.Addthecouscousandthe dry ingredients andmix until nearly combined. Fold in the lemonzestandparsley.Spoonthemixtureintothecups.Bakefor20minutes.Remove pan from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes2dozenminicupcakes
basilpestocupcakes
seevariations
Theseunusuallysavorycupcakesmakeanidealwholesometreat.
forthecupcakes
3/4cupyellowcornmeal1cupall-purposeflour2tsp.bakingpowder3tbsp.sugarPinchofsalt2largeeggs
1cupwholemilk4tbsp.(1/2stick)sweetbutter,melted
forthefrosting
1/2cupbasilpesto11/2cupscreamcheese,softened12cherrytomatoes
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into amuffinpan. Inamediumbowl, stir thedry ingredients.Beat theeggs,milk,andbutterinalargebowlwithanelectricmixeruntilcombined.Addtheflourmixturetotheeggmixture,andstiruntil justcombined.Spoon thebatter into the cups.Bake for20minutes.Removepanandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Forthefrosting,beatthepestoandcreamcheesewithanelectricmixeruntil smoothandcreamy.Smear the frostingonto thecooledcupcakesandtopwiththecherrytomatoes.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes1dozen
pb&bananacupcakes
seevariations
Thisfamiliarcombinationmakesatrulydeliciouscupcake.
forthecupcake
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk3tbsp.groundalmonds
1tsp.vanillaextract2tsp.cinnamon4tbsp.peanutbutterchips1cup(about2)mashedbananas
forthefrosting
1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract1/2cupmashedbanana
Preheattheovento350˚F(175˚C).Place24paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs,buttermilk, almonds, vanilla, and cinnamon in a large bowl and beatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Stirinthepeanutbutterchipsandmashedbanana.Spoonthebatterintothepaper cups.Bake for20minutes.Removepanand cool for5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,beatthe cream cheese and confectioners’ sugar in amedium bowlwith anelectric mixer until soft and light. Add the lemon juice, vanilla, andmashedbananas.Beatuntilwellcombined.Spoonthefrostingoverthecupcakes.
Storeunfrostedinanairtightcontainerforupto2daysorfreezeforupto3months.
Makes2dozen
ricottacheesecakecupcakes
seevariations
Ricotta cheese is lower in fat than cream cheese and it has a greattexture.
1cupgrahamcrackercrumbs3tbsp.margarine,melted2tbsp.honey4cupspart-skimricottacheese4largeeggs11/2cupsconfectioners’sugar,sifted1tsp.orangeextract1/2cup(31/2oz.)walnuthalves
Preheattheovento325˚F(160˚C).Place12bakingcupsinamuffinpan.
Inafoodprocessor,combinethecrackercrumbs,margarine,andhoney.Spoon1tablespoonofthemixtureintoeachcup,pressingfirmlyintothebottom.Chilluntilset.
Ina largebowl,beatthericottawithanelectricmixeruntilsoft.Thenbeat in the eggs, confectioners’ sugar, and orange extract. Spoon themixtureintothecups.Placeawalnutontopofeachcupcake.
Bakefor25minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Chilluntilreadytoserve.
Storecoveredintherefrigeratorforupto2days.
Makes1dozen
low-fatvanillacupcakes
seevariations
Afteryouhaveusedtheseedsfromthevanillabean,putthepodintoanairtight jarandpourgranulatedsugaron top. Ina fewweeksyouwillhavevanillasugar!
forthecupcakes
3largeeggyolks1cupgranulatedsugar1vanillabean,podremoved1/4cupcoldwater1cupcakeflour
1tsp.bakingpowderPinchofsalt5largeeggwhites1/8tsp.creamoftartar
fortheglaze
11/2cupsconfectioners’sugar1tsp.vanillaextract2tbsp.lemonjuice1tbsp.poppyseeds
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpan.Inalargebowl,beattheeggyolksandhalfthesugaruntilpale and creamy. Then add the vanilla seeds. Add the water, flour,baking powder and salt to the egg mixture and beat with an electricmixeruntil just combined. Inamediumbowl, combine theeggwhitesand creamof tartar.Beatwith an electricmixeruntil soft peaks form.Add the remaining sugar, one-third at a time, beatingwell after eachaddition.Usingametalspoon,gentlyfoldtheeggwhitesintothebatter.Spoonthemixtureintothecups.Bakefor20minutes.Removeandcoolslightly.Tomaketheglaze,sifttheconfectioners’sugarinabowl.Addthevanillaextract,lemonjuice,andpoppyseedsandbeatuntilcreamyandslightlyrunny.Drizzletheglazeoverwarmcupcakes.
Store in an airtight container for up to 2 days, or freeze for up to 3months.
Makes1dozen
flour-litechocolatecupcakes
seevariations
Thisrecipehasonlyasmallamountofflourtogivethecupcakesalight,fluffytexture.
1/2cupDutch-processcocoapowder3/4cuppackedlightbrownsugar3tbsp.all-purposeflourPinchofsalt1tsp.vanillaextract1tsp.orangeextract3/4cupfat-freemilk1cupchoppedbittersweetchocolate1largeegg,lightlybeaten3largeeggwhites1/4tsp.creamoftartar1/3cupgranulatedsugarCocoapowder,fordustingconfectioners’sugar,fordusting
In a heavy saucepan, combine the cocoa, sugar, flour, salt, vanilla,orangeextract,andmilkoveragentleheat.Stiruntilthesugardissolves,being careful not to burn the mixture. Remove from the heat, andgraduallystirinthechocolateuntilitmelts.Whiskintheegg.Transfertoalargebowltocool,andsetaside.Preheattheovento350˚F(175˚C).Place12paperbakingcupsinamuffinpan.Inamediumbowl,combinetheeggwhitesandcreamoftartar.Beatwithanelectricmixeruntilsoftpeaksform.Graduallyaddthesugar,one-thirdatatime,beatingfor1minuteaftereachaddition.Usingametalspoon,foldtheeggwhitesintothechocolate,makingsurenot toovermix.Spoonthemixture into thecups.Bakefor20minutes.
Removethepanfromtheovenandcoolfor5minutes.Thenremovethecupcakes, dustwith cocoa powder and confectioners’ sugar, and serveimmediately.
Makes1dozen
quickapplesaucecupcakes
seevariations
Simpletomakeandlowinfat,thisrecipeisbasedontheclassicstreuselcake.
forthecupcakes
1/2cup(1stick)margarine,softened3/4cuppackedlightbrownsugar1largeegg,lightlybeaten3/4cupunsweetenedapplesauce2cupscakeflour1tsp.bakingpowder1tsp.groundginger1/4tsp.groundcloves
forthetopping
2tbsp.margarine,softened1/4cupconfectioners’sugar,sifted3tbsp.choppedwalnuts2tbsp.rolledoats2tbsp.all-purposeflour1/2tsp.cinnamon
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffin pan. In amediumbowl, beat themargarine and sugarwith anelectricmixeruntilpaleandcreamy.Slowlyadd theeggand then theapplesauce, beating well after each addition. Add the flour, bakingpowder, and spices,mixing until just combined. Tomake the topping,combine all the ingredients in a small bowl.Mixwith a forkuntil thetoppingresemblescoarsebreadcrumbs.Setaside.Spoonthebatterintothecups.Sprinklesometoppingoneachcupcakeandbakefor20to25minutes. Remove pan from the oven and cool for 5 minutes. Thenremovethecupcakesandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes1dozen
glazedblueberry-limecupcakes
seevariations
Low in fatwith super-foodblueberries—youmay feel virtuouswhenyoubakethese!
forthecupcakes
1/2cup(1stick)margarine,softened1cupgranulatedsugar2largeeggs,lightlybeaten1tsp.vanillaextract1/2cupfat-freemilk2cupscakeflour1tsp.bakingpowder1/2tsp.salt1cupfreshblueberries1tbsp.gratedlimezest
fortheglaze
1/2cupgranulatedsugar2tbsp.gratedlimezest3tbsp.limejuice2tbsp.boilingwater
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combinethemargarineandsugarwithanelectricmixeruntilsoftandcreamy.Addtheeggsslowlyandmixwell.Beatinthevanillaandmilk.Sifttheflour,bakingpowder,andsalt,andstirintothebatteruntil
justcombined.Foldintheblueberriesandlimezest.Spoonthemixtureintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethe glaze,mix the sugar, lime zest, lime juice, and boilingwater in asmallsaucepan.Bringtoagentlesimmeroveramediumheat,stirringtodissolve the sugar.Simmeruncovered for5minutes.Remove from theheat,coolslightly,andspoonoverthecoolcupcakes.
Storeinanairtightcontainerforupto3days,orunglazedinthefreezerforupto3months.
Makes11/2dozen
banana&honeycupcakes
seevariations
Bananas lend themselves to natural sweeteners like maple syrup andhoney.Addwalnuts tooffset thesweetnessand togive thecupcakesalittlecrunch.
13/4cups(about4)mashedbananas3/4cuppackedlightbrownsugar1/4cuphoney4tbsp.margarine,melted2cupscakeflour1tsp.bakingpowder1/2tsp.salt
3/4cup(5oz.)roughlychoppedwalnuts
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.
Inalargebowl,combinethebananas,sugar,honey,andmargarine.Beatwithanelectricmixeruntilwellblended.Slowlyadd the flour,bakingpowder,andsalt,andmixwell.Foldinthechoppedwalnuts.
Spoonthebatterintothecups.Bakefor20minutes.Removepansfromthe oven and cool for 5minutes. Remove the cupcakes and cool on arack.Placeeachinafoilcuptodisplay.
Store in an airtight container for up to 2 days, or freeze for up to 3months.
Makes11/2dozen
marbledminibundtcakes
seevariations
Bake these cakes in little bundt pans for a really extravagant-lookingcupcake.Youcanalsouseordinarymuffinpans.
1/2cup(1stick)margarine,softened1cupgranulatedsugar2largeeggs,lightlybeaten1tsp.vanillaextract2cupsall-purposeflour1tbsp.bakingpowder3/4cupfat-freemilk2tbsp.Dutch-processcocoapowder
1/2cup(31/2oz.)finelychoppedsemisweetchocolateCocoapowderfordusting
Preheattheovento350˚F(175˚C).Grease6minibundtpansoralarge6-cupmuffinpan.Inalargebowl,beatthemargarineandsugarwithanelectric mixer until thick and pale. Slowly add the eggs and vanilla,beatingwell.Mixtheflourandbakingpowderinamediumbowl.Addtothemargarinemixtureinthirds,alternatingwiththemilk.
Dividethebatterintotwobowls.Foldthecocoapowderandchocolateintooneofthebowls.Spoonalittleplainbatterintothebottomofeachbundtpan,thenspoonsomechocolatebatterontop.Continueuntileachpan is three-quarters full and there are 4 layers. Swirl themixture ineachcupusingthepointofaknife.Bakefor35minutes.Removepansfrom the oven and cool for 10minutes. Then remove the bundt cakesandcoolonarack.Servedustedwithcocoapowder.
Storeinanairtightcontainerforupto2days.
Makes1/2dozen
low-fatcarrot&nutcupcakes
seevariations
Thelow-fatversionoftheclassicAmericancake.Ifyoucan’tgetfat-freecreamcheeseforthefrosting,usefat-freeplainyogurt.
forthecupcakes
2cupscakeflour1tsp.bakingpowder1/2tsp.salt1/2tsp.nutmeg1tsp.groundginger3/4cuppackedbrownsugar1/2cupshreddedcarrots
1/2cuproughlychoppedwalnuts3/4cup(1or2)mashedbananas2lightlybeateneggs2/3cupvegetableoil
forthefrosting
1cupfat-freecreamcheese,softened1cupconfectioners’sugar,sifted1tsp.vanillaextract4tbsp.choppedwalnuts12walnuthalves
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpan. Ina largebowl,combineall thecupcake ingredients.Beaton a low speed with an electric mixer until all the ingredients arecombined. Spoon the mixture into the cups. Bake for 20 minutes.Removepanfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonarack.Tomakethefrosting,combinethecreamcheesewiththe confectioners’ sugar and vanilla with an electric mixer. Beat untilsmooth and creamy. Fold in the walnuts. Smear onto the cooledcupcakesandgarnishwiththewalnuthalves.
Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.
Makes1dozen
ultimateflourlesschoccupcakes
seevariations
Formaximumluxury,topwithchocolatecream.
forthecupcakes
11/2cupsbittersweetchocolatechips1cup(2sticks)sweetbutter4largeeggs4largeeggyolks1/2cupgranulatedsugar2tbsp.Dutch-processcocoapowder,sifted2tbsp.groundalmonds1tsp.vanillaextract
forthefrosting
2tbsp.Dutch-processcocoapowder4tbsp.confectioners’sugar11/2cupsheavycream1tsp.vanillaextract1/2tsp.orangeextract
Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in amuffinpan.Putthechocolateandbutterinadoubleboiler,ormediumbowloverapanof simmeringwater,and stiruntil completelymelted.Setasidetocool.Inalargebowl,creamtheeggs,yolks,andsugarwithan electric mixer until pale and thick. Gently fold in the meltedchocolate and remaining ingredients. Spoon the batter into the cups.Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tomake the frosting, sift the cocoa and confectioners’ sugar togetherinto amediumbowl.Add the cream,vanilla, andorange extract.Beatuntilsoft,butthecreamshouldstillholditsshape.Spoonoverthewarmcupcakes.
Makes1dozen
chocolatevegancupcakes
seevariations
Tomakethisauthenticallyvegan,youmustusespeciallylabeledveganchocolatechips.
21/2cupsall-purposeflour4tbsp.Dutch-processcocoapowderPinchofsalt2cupsgranulatedsugar1/2cupunsweetenedapplesauce2cupscoldwater2tsp.whitevinegar2tsp.bakingsoda1cupsemisweetveganchocolatechipsCocoapowderfordusting
Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in amuffinpan.Sifttheflour,cocoa,salt,andsugarintoalargebowlandsetaside.
In a separate large bowl, combine the applesauce,water, vinegar, andbakingsoda.Addtheflourmixtureandstirwelltocombine.Foldinthechocolatechips.
Spoonthemixtureintothecups.Bakeforabout20minutes.
Remove pan from the oven and cool for 5minutes. Then remove thecupcakes and cool on a rack. Serve dusted with cocoa. Store in anairtightcontainerforupto3days,orfreezeforupto3months.
Makes1dozen
g.i.carrotcupcakes
seevariations
Thesecupcakesareperfectforthoseusingtheglycemicindextomonitortheirdiet.Lowglycemicfoodsreleasetheirsugarsslowly—andarethusmorebeneficialformaintainingbloodsugarlevels.
1/2cuplightvegetableoil1/2cuppackedbrownsugar1largeegg,lightlybeaten3largeeggwhites1cupshreddedcarrots
1cupshreddedGrannySmithapples1cupraisins1/2cupchoppeddates1/2cupmixeddriedberries1/2cupchoppedwalnuts1tsp.allspice1tsp.bakingpowder1tsp.salt23/4cupswholewheatpastryflour
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into amuffinpan.Inalargebowl,combinetheoilandsugar,andbeatwithanelectricmixeruntillightandsmooth,about2to3minutes.Beattheeggandeggwhites, oneat a time, and thenadd the carrots, apples, driedfruits,andwalnuts.Sifttherestoftheingredientsintoamediummixingbowl. Add them to the carrot mixture, stirring until just combined.Spoonthemixtureintothecups.Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Servewithalow-fatmargarinespread.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes1dozen
dairy-freeberrycupcakes
seevariations
Theselittletreatsarewonderfulforthelactose-intolerantcupcakelover.
forthecupcakes
21/2cupsmixedfreshberries(blueberries,strawberries,cranberries,blackberries)2cupsall-purposeflour1/2cuppackedbrownsugar1tbsp.bakingpowder4tbsp.vegetableoil2largeeggs,lightlybeaten
forthetopping
1/2cupmixedberryjam
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into amuffin pan. In a food processor, purée 1 1/2 cups of the berries untilsmooth.Inasmallbowl,lightlycrushthereservedberrieswithafork.Ina medium bowl, mix the flour, sugar, and baking powder. In a largebowl,beattheoilandeggs.Addthepuréedberriesandmixwell.Stirintheflourmixtureuntilcombined.Foldinthecrushedberries.
Spoon the batter into the cups. Top each cupcakewith a teaspoon ofjam. Bake for 20minutes. Remove pan from the oven and cool for 5minutes.Thenremovethecupcakesandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes1dozen
gluten-freepecancupcakes
seevariations
Gluten-free flourhas a varietyofuses. Look for it in specialty foodorhealth stores. Add a little more liquid than you would when usingnormalflour,sinceitwillbeabsorbed.
23/4cupsgluten-freeall-purposeflour3/4cupgranulatedsugar11/2tbsp.bakingpowderPinchofsalt2largeeggs,lightlybeaten4tbsp.sweetbutter,melted11/4cupsmilk
1tsp.vanillaextract1cuproughlychoppedpecans1/2cupchoppeddates
Preheattheovento400˚F(200˚C).Greasea12-cupmuffinpan.
Inamediumbowl,mix the flour, sugar,bakingpowder,andsalt. Inalarge bowl, beat the eggs, butter, milk, and vanilla. Add the dryingredientsandstiruntilnearlycombined.Foldinthepecansanddates.
Spoonthemixtureintothepreparedpan.Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethemuffinsandcoolonarack.
Store in an airtight container for up to 3 days, or freeze for up to 3months.
Makes1dozen
variations
minicouscouscupcakes
seebaserecipe
minicouscous&cilantrocakesPreparethebasiccupcakerecipe,adding2tablespoonsfreshlychoppedcilantroalongwiththelemonzestandparsley.
minicouscouscakeswithpreservedlemon&thymePreparethebasiccupcakerecipe,adding1teaspoonchoppedpreservedlemonand1tablespoonchoppedthymeleavesalongwiththelemonzestandparsley.
minicouscouscakeswitholive&chilePreparethebasiccupcakerecipe,adding3tablespoonstapenadeorolivepaste and1 teaspoon chopped chile pepper alongwith the lemon zestandparsley.
minicouscouscakeswithchipotlePrepare thebasic cupcake recipe, adding2 tablespoons finely choppedcanned chipotle in adobo, and substituting lime for lemon zest andchoppedcilantroforparsley.
variations
basilpestocupcakes
seebaserecipe
basilpesto&cilantrocupcakesPrepare thebasic cupcake recipe, adding3 tablespoons finely choppedcilantrotothefrosting.
redpepperpestocupcakesPreparethebasiccupcakerecipe,substituting1/2cup(3oz.)redpepperpestoforthebasilpesto.
basilpesto&chilicupcakesPrepare thebasiccupcake recipe,adding1 teaspoonchili flakes to thebatterbeforeithasbeenmixedtogether.
horseradish&baconcupcakesPrepare the basic cupcake recipe, adding 2 strips crisply cooked andchoppedbacontothebatterbeforeithasbeenmixedtogether.Forthefrosting,substitute2teaspoonspreparedhorseradishforthepestoand1cup(2oz.)choppedscallionsforthetomatoes.
southwest-stylecornbreadcupcakesPrepare the basic cupcake recipe, adding 1 small chopped jalapeñopeppertothebatterbeforeithasbeenmixedtogether.Forthefrosting,substitutesalsaforthepestoand1/2cup(8tbsp.)choppedcilantroforthetomatoes.
variations
pb&bananacupcakes
seebaserecipe
banana&pecancupcakesPreparethebasiccupcakerecipe,substituting4tablespoonsofchoppedpecansforthepeanutbutterchips.
pb&bananacupcakeswithmaplesyrup&gingerfrostingPreparethebasiccupcakerecipe.Stirin3tablespoonschoppedcandiedginger alongwith the peanut butter chips andmashed banana. In thefrosting, substitute 4 tablespoons maple syrup for the confectioners’sugar.
pb,banana&chocolatechipcupcakesPrepare the basic cupcake recipe, adding 4 tablespoons of semisweetchocolatechipsaftercreamingthebatter.
pb,banana&blueberrycupcakesPrepare the basic cupcake recipe, adding 4 tablespoons of driedblueberriesaftercreamingthebatter.
pb&pumpkincupcakesPrepare the basic cupcake recipe, substituting 1 cup (6 oz.) cannedpumpkinforthebanana.
variations
ricottacheesecakecupcakes
seebaserecipe
banana&raisinricottacheesecakecupcakesPreparethebasicrecipebutuseonly3cups(1lb8oz.)ricottacheese.Add 3/4 cup (about 2medium)mashed bananas to the ricotta cheeseafteraddingtheeggsandconfectioners’sugar.Add1/2cup(31/2oz.)raisins.
blueberryricottacheesecakecupcakesPreparethebasiccheesecakemixture,foldingin1cup(41/2oz.)freshblueberries.
raspberry&limericottacheesecakecupcakesPrepare the basic cheesecake mixture, folding in 1 cup (5 oz.) freshraspberriesand1tablespoonfreshlygratedlimezest.
pumpkincheesecakecupcakesPreparethebasicrecipebutuseonly3cups(1lb8oz.)ricottacheese.Add 3/4 cup (5 oz.) canned pumpkin pie filling to the ricotta cheeseafteraddingtheeggsandconfectioners’sugar.Omittheorangeextract
andthewalnuts.
variations
low-fatvanillacupcakes
seebaserecipe
low-fatcupcakeswithfennel&orangedrizzlePrepare thebasiccupcakemixture. In theglaze, substitute2 teaspoonslightly crushed fennel seeds for the poppy seeds, and substitute 1teaspoonorangeextractforthevanillaextract.
low-fatcupcakeswithstrawberry&limedrizzlePrepare the basic cupcakemixture. In the glaze, substitute 1 teaspoonstrawberryextract for thevanilla, andadd1 tablespoon freshlygratedlimezesttothemixture.
low-fatcupcakeswithalmond&cherrydrizzlePrepare the basic cupcakemixture. In the glaze, substitute 1 teaspoonalmond extract for the vanilla extract. Add 2 tablespoons choppedcandiedcherries.
low-fatcappuccinocupcakes
Preparethebasiccupcakemixture,adding1teaspooncinnamon.Intheglaze,substitutefreshlybreweddarkcoffeeforthelemonjuice.Omitthepoppyseeds.Decoratewithchocolatesprinkles.
variations
flour-litechocolatecupcakes
seebaserecipe
flour-litechocolate&orangecupcakesPreparethebasiccupcakerecipe,substituting2teaspoonsorangeextractforthevanillaextract.
flour-litechocolate-glazedcupcakesPreparethebasiccupcakerecipe.Makeaglaze:Sift11/2cups(71/2oz.)confectioners’sugarand2tablespoonsDutch-processcocoapowderinto a medium bowl. Beat 2 tablespoons softened margarine into thecocoa powder mixture, adding 1 tablespoon warm water and 1tablespoon coffee liqueur tomake a pourable consistency. Spoon overthecupcakes.
flour-litechocolate&cinnamoncupcakesPrepare thebasic cupcake recipe, adding2 teaspoons cinnamon to thedryingredients.
flour-litechocolate&chilecupcakesPreparethebasiccupcakerecipe,adding2teaspoonsgroundanchochiletothedryingredients.
variations
quickapplesaucecupcakes
seebaserecipe
quickapplesauce&pecancupcakesPreparethebasiccupcakerecipe,adding3tablespoonschoppedpecansafter adding the dry ingredients. For the topping, substitute 3tablespoonschoppedpecansforthewalnuts.
quickapplesauce&raisincupcakesPrepare the basic cupcake recipe, adding 4 tablespoons raisins afteraddingthedryingredients.
quickapplesauce&cranberrycupcakesPreparethebasiccupcakerecipe,adding4tablespoonsdriedcranberriesafteraddingthedryingredients.
quickapplesauce&blackwalnutcupcakes
Prepare the basic cupcake recipe, adding 3 tablespoons chopped blackwalnuts after adding the dry ingredients. For the topping, substitute 3tablespoonschoppedblackwalnutsforthewalnuts.
variations
glazedblueberry–limecupcakes
seebaserecipe
glazedraspberry–lemoncupcakesPrepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) freshraspberries for theblueberries, and1 tablespoongrated lemonzest forthelimezestintheglaze.
glazedblackberry–orangecupcakesPrepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) freshblackberriesfortheblueberries,and1tablespoongratedorangezestforthelimezestintheglaze.
glazedstrawberry–limecupcakesPrepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) freshslicedstrawberriesfortheblueberries.
glazedcoconut–limecupcakesPrepare the basic cupcake recipe, substituting 1 cup (2 1/2 oz.)sweetened,flakedcoconutfortheblueberries.
variations
banana&honeycupcakes
seebaserecipe
banana,hazelnut&honeycupcakesPrepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughlychoppedunblanchedhazelnutsforthewalnuts.
banana&maplesyrupcupcakesPreparethebasiccupcakerecipe,substituting1/4cup(2fl.oz.)maplesyrupforthehoney.
banana,pecan&cornsyrupcupcakesPrepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughlychoppedpecans for thewalnuts,and1/4cup(2 fl.oz.)cornsyrup forthehoney.
banana,honey&blueberrycupcakes
Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) driedblueberriesforthewalnuts.
variations
marbledminibundtcakes
seebaserecipe
marbledminiraisinbundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 3tablespoonsgoldenraisinstotheplainbatter.
marbledminiorange&walnutbundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 1teaspoon orange extract to the chocolate batter, and 3 tablespoonschoppedwalnutstotheplainbatter.
marbledminipistachiobundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 3tablespoonschoppedpistachionutstotheplainbatter.
marbledminichocolateorangebundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 1
teaspoon orange extract to the chocolate batter, and 3 tablespoonschoppedcandiedorangetotheplainbatter.
variations
low-fatcarrot&nutcupcakes
seebaserecipe
low-fatcarrot&pecancupcakesPrepare thebasic cupcakemixture, substituting1/2cup (31/2oz.)ofroughly chopped pecans for the walnuts. Substitute 4 tablespoonschoppedpecansforthewalnutsinthefrosting,andsubstitute12pecansforthewalnuthalvesforgarnishing.
low-fatginger-frostedcarrotcupcakesPrepare the basic cupcake mixture. In the frosting, substitute 3tablespoonschoppedcandiedgingerforthechoppedwalnuts.
low-fatcarrot&orangecupcakesPrepare the basic cupcake mixture, adding 1 teaspoon orange extractand1teaspoongroundcumintothecupcakes.
low-fatcarrot,zucchini&yellowsquashcupcakes
Prepare the basic cupcake mixture, substituting 2 tablespoons gratedzucchiniand2tablespoonsgratedyellowsquashfor1/4cup(1oz.)ofthecarrots.
variations
ultimateflourlesschoccupcakes
seebaserecipe
ultimateflourlesspeppermintcreamcupcakesPrepare the basic cupcake recipe. Substitute 1 teaspoon peppermintextractforthevanillaandorangeextract.
ultimateflourlessvanillaicecreamcupcakesPreparethebasiccupcakerecipe.Makeanicecreamtopping:Mix2cups(12oz.)ready-madepuddingand11/4cups(10fl.oz.)heavycreaminalargebowl,andbeatwell.Add1teaspoonvanillaextract.Pourintoanice creammaker and churn until frozen. Put 1 scoop on top of eachcupcake.
ultimateflourlessstrawberrycreamcupcakesPrepare thebasiccupcakerecipe. In the frosting, substitute1 teaspoonstrawberryextractforthevanillaextract.Foldin1/2cup(2oz.)finelychoppedfreshstrawberriesafterbeatingthecream.
ultimateflourlesscoffeecreamcupcakesPreparethebasiccupcakerecipe.Substitute1teaspooncoffeeextractforthevanillaandorangeextract.
variations
chocolatevegancupcakes
seebaserecipe
chocolate&orangevegancupcakesPrepare the basic cupcake recipe, adding 1 1/2 tablespoons gratedorangezesttothemixturealongwiththechocolatechips.
chocolate&hazelnutvegancupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppedroastedhazelnutsalongwiththechocolatechips.
chocolate&coffeevegancupcakesPreparethebasiccupcakerecipe,adding1/4cup(2fl.oz.)hotcoffeetotheapplesaucemixture.
chocolate&gingervegancupcakesPrepare the basic cupcake recipe, adding 2 tablespoons grated fresh
gingertotheapplesaucemixture.
variations
g.i.carrotcupcakes
seebaserecipe
g.i.pecancupcakesPrepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.)choppedpecansforthewalnuts.
g.i.bananacupcakesPrepare the basic cupcake mixture, adding 1/2 cup (about 1 1/2bananas)mashedbananas alongwith the carrots and fruits. Substitute1/2teaspoonnutmegfortheallspice.
g.i.currantcupcakesPreparethebasiccupcakemixture,substituting1cup(7oz.)currantsfortheraisins.
g.i.apricotalmondcupcakesPrepare the basic cupcakemixture, substituting 1 cup (7 oz.) snippeddriedapricots for the raisinsand1/2cup(2oz.)choppedalmonds for
thewalnuts.
variations
dairy-freeberrycupcakes
seebaserecipe
dairy-freeapple&berrycupcakesPrepare the basic cupcake recipe, substituting 1 1/2 cups (6 oz.)unsweetenedapplesaucefor11/2cups(6oz.)ofthemixedberries.
dairy-freepear&berrycupcakesPreparethebasiccupcakerecipe,substituting11/2cups(9oz.)puréedcannedpearsfor11/2cups(6oz.)ofthemixedberries.Add1teaspoonalmondextracttothebatter.
dairy-freepeach&berrycupcakesPreparethebasiccupcakerecipe,substituting11/2cups(9oz.)puréedcannedpeachesfor11/2cupsofthemixedberries.
dairy-freeapricotcupcakesPrepare the basic cupcake recipe, substituting 2 1/2 cups (8 oz.)chopped, canned apricots for the mixed berries. For the topping,
substitute1/2cup(6oz.)apricotpreservesfortheberryjam.
variations
gluten-freepecancupcakes
seebaserecipe
gluten-freemixedpeelcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)choppedcandiedmixedpeelforthedates.
gluten-freeapricotcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)choppeddriedapricotsforthedates.
gluten-freemolassescupcakesPrepare the basic cupcake recipe, omitting the sugar and adding 4tablespoonsmolassesand4tablespoonsofhoneytothemilkmixture.
gluten-freesorghumcupcakesPreparethebasiccupcakerecipe,omittingthesugarandadding1/2cup(21/2oz.)ofsorghumtothemilkmixture.
designercupcakes
A few artful twists can take cupcakes to a new, fun level. Designer Buttercream Frosting,
MoldableWhiteChocolate,cookies,andcandiesmakedecoratingeasy.
designerbuttercream
This light and fluffy frosting can be flavored and tinted anyway youwish,andwillkeep,covered,intherefrigeratorforaweek,orfrozenforseveralmonths.
1cup(2sticks)unsaltedbutter,softened1/2cupvegetableshortening4largeeggwhites
2tsp.lemonjuice1/2teaspooncreamoftartar1/2cupgranulatedsugar1/4cupwater2tsp.vanillaextract
Beatthebutterandshorteningtogetherinafoodprocessoruntilsmooth;setasideinacoolarea.
Using a stand mixer, whip the egg whites with the lemon juice, andcreamoftartaruntilsoftpeaksform;setaside.Stirthesugarandwatertogetherinasaucepanuntilthesugarhasdissolved.Cookovermedium-high heat until a candy thermometer inserted in the syrup registers250°F, about10minutes.Pour thehot syrup ina thin stream into thebeaten egg whites, beating constantly at low speed, until you have athick,glossy frosting.Beat in thevanilla.Continuebeatingonmediumspeeduntilthebottomofbowlisaswarmasyourface,about98°F.Setasidetocoolfor5minutes.
Switch to the paddle attachment and add the butter mixture, 2tablespoonsatatime,beatingwellaftereachadditionuntilsmoothandcreamy.Ifthefrostingbreaks,continuebeatingatlowtomediumspeedandthemixturewillcomebacktogether.Coolforaboutanhourbeforeusing.
dayatthebeach
seevariations
Rolloutthestripedtowel,opentheparasol,andenjoythewaveslappingatthebeach—allinminiatureontopofthecupcake.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercreamfewdropsoffoodcoloring2cupsgrahamcrackercrumbs18partydrinkparasols18sticksfruit-stripedcandy,cutinto2-inchpieces
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.
Place all the ingredients in amedium bowl and beat with an electricmixeruntil smoothandpale,about2 to3minutes.Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Leave2/3ofthefrostingwhite.Tinttheother1/3oceanblue.Foreachcupcake: Frost 2/3 of the top with white frosting and sprinkle withgraham cracker crumbs for the beach. Frost the other 1/3 with bluefrosting, creating “waves”withaknife. Lay the candyon thediagonalacrossthe“sand”forabeachtowelandinserttheparasolatanangletomakethebeachumbrella.
Makes11/2dozen
daisydaze
seevariations
Snipped-on-the-diagonal miniature marshmallows, cut sides dipped incoloredsugar,formthepetalsontheseflowerycupcakes.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercreamYellowfoodcoloring4cupsminiaturemarshmallows18lemongumdrops,lemonballs,orothersmall,circularlemoncandiesYellowdecoratingsugar
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.
Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Tintthefrostingyellow.Foreachcupcake:Frostthetop.Placealemongumdrop in the center. Snip each miniature marshmallow in halflengthwise,presscutsideinyellowsugar,andarrangesugaredsideuparoundthegumdroplikepetals.
Makes11/2dozen
clown
seevariations
Thesecolorfulcupcakescouldbeabighitatachildren’sparty.Choosesugarconeswithapointedend.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercream2lbs.whitechocolatechips18sugarconeswithpointedendsColoredsprinkles1recipeMoldableWhiteChocolateRedfoodcoloring
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Keepthefrostingwhite.Foreachcupcake:Frostthetop.Meltthewhitechocolatechips. Lightly brush it over the outside of each sugar cone and roll incoloredsprinkles.Letset.TintMoldableWhiteChocolatered,divide itinto18pieces.Pinchoffasmallportionfromeachpieceandrollintoaball. Roll the rest of the piece into a 16-inch-long rope on aconfectioners’ sugar-dusted surface. Place the sugar cone firmly in thecenterofeachcupcakeandsecuretheredballonthepointedend.Loopthe rope around the circumference of the cone to make clown hair.Scattermorecoloredsprinklesonthefrosting.
Makes11/2dozen
spiderweb
seevariations
Injectalittlemysteryintoyourcupcakeart.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercreamBlackgelicing18licoricegumdrops18blackcraftpipecleanersorchenillesticks
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.
Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Keepthefrostingwhite.Foreachcupcake:Frostthetop.Usingablackgel icing tube, draw three concentric circles radiating out from thecenterofthecupcake.Withaknife,drawacrossthefrostingandicinginfourplaces tocreate the spiderweb.Placea large licoricegumdrop inthecenterofthecupcake.Cuteachpipecleanerinto8piecesandfoldinhalftocreatelegs.Arrangethelegsaroundthegumdrop.
Makes11/2dozen
howdoesyourgardengrow?
seevariations
Evenifyoudon’thaveagreenthumb,youcanstillhaveagardenatopacupcake.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract
forthefrosting&decorations
31/2oz.semisweetchocolate,roughlychopped2tbsp.milk1/4cup(1/2stick)sweetbutter3/4cupconfectioners’sugar,sifted21/2cupscrushedchocolatesandwichcookies21/2cupssweetenedflakedcoconuttintedgreen12oz.ready-to-rollwhitefondantfrostingBrown,orange,andgreenfoodcoloringSugarpearlstodecorate18toothpicks
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoon thebatter into thecups.Bake for20minutes.Remove thepansfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonthe rack. To make the frosting, gently heat the chocolate, milk, andbutter in a small, heavy saucepan, stirring untilmelted. Remove fromthe heat and beat in the confectioners’ sugar. Frost the top of eachcupcake,andsprinklewithcookiecrumbs.Arrangetwoparallelrowsofgreen coconut. Split the fondant frosting into thirds, and tint each adifferent color. Shape carrots from orange and green fondant frosting.Shape cauliflowers from green fondant frosting, decorate with sugarpearls,andarrangeontopofeachcupcake.Shapeashovelfrombrownfrosting—useatoothpicktosupporttheshaft,andpositiontheshoveloneachcupcake.
Makes11/2dozen
bridedoll
seevariations
Foralittlegirl’sbirthdaypartyorabridalshower,thesedollcupcakescan be customizedwith frosting colors and decorations.Mini dolls onpicksareavailableatcraftstoresandcakedecoratingshops.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
11/2tsp.vanillaextract
forthefrosting&decorations
1doublerecipeDesignerButtercream18(41/4-inch)minidollsonpicksSugarpearlsWhitesugarflowers
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Whencool,remove the cupcake wrappers and turn the cupcakes upside down.Reserve1/3ofthefrosting.
Foreachcupcake:Frostthetopandsidesofcupcake.Insertadollinthecenter.Spoonthereservedfrostingintoapipingbagorasealableplasticbagwithanendcornersnippedandpipethefrostingtoformastraplessbodiceoneachdoll.Create apatternoneachdressusing sugarpearlsandflowers.
Makes11/2dozen
ruffles&pearls
seevariations
Rollout, rollup,and formstunning fondantroses to topeachcupcakeforanelegantfinish.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercream1recipeMoldableWhiteChocolateConfectioners’sugarWhitesugarpearls
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.
Leave the frostingwhite. Divide theMoldableWhite Chocolate into 9pieces.Ona flat surfaceheavilydustedwith confectioners’ sugar,dusteachpiecewith the sugar and roll out to a16-inchoval. Startingat alongendandusingametalspatula,rollitup.Cuttherollinhalfinthemiddletoform2(21/2-inch)ruffledpieces.Foreachcupcake:Frostthetopwithwhitefrosting.Placethecutsideofaruffledpieceinthecenterandgentlyspreadtheruffles.Sprinklewithsugarpearls.
Makes11/2dozen
morninglatte
seevariations
Themorningcupofjavajustgotalittlesweeter—andmoreinteresting!Coordinate the color of the pipe cleaner “handles” with the colors ofyourcupcakepaperliners.
forthecupcakes
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs
1tsp.vanillaextract
forthefrosting
31/2oz.semisweetchocolate,roughlychopped2tbsp.freshlybreweddarkcoffee1/4cup(1/2stick)sweetbutter3/4cupconfectioners’sugar,sifted
forthedecorations
1(71/2oz.)jarMarshmallowFluffor4cupsminiaturemarshmallows,melted18craftpipecleanersorchenillesticks
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoon thebatter into thecups.Bake for20minutes.Remove thepansfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonarack.
Tomakethefrosting,gentlyheatthechocolate,coffee,andbutterinasmall,heavysaucepan,stirringuntilmelted.Removefromtheheatandbeatintheconfectioners’sugar.Foreachcupcake:Frostthetop.Pipeorspoonmarshmallowfluffontopofeachcupcake.Bendthepipecleanerinto a U-shape and insert both ends into the side of each cupcakewrappertoforma“handle.”
Makes11/2dozen
aquarium
seevariations
Youdon’thavetoleavehometovisittheaquarium!
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercreamBluefoodcoloring60assortedSwedishgummyfish,orothergummyseacreatureshapesCandyrocksorcrushednutcookies
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Placeallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthemixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.
Remove the pans from the oven and cool for 5 minutes. Remove thecupcakesandcoolonarack.
When the cupcakes have cooled, tint the frosting sea blue. For eachcupcake:Frostthetop.Useaknifetomake“waves”onthetopthirdofthe cupcake. Place candy fish and sea creatures among the waves.Scatter candy rocks on the lower third of the cupcake to form theaquariumbed.
Makes11/2dozen
gardenhat
seevariations
Yellowcake,coloredfrosting,fruit-stripedgummycandyasbonnettrim,sugarpearlsorcandyflowers.Stackedvanillawafers,frostedover,formthepeakofthehat.
1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk
11/2tsp.vanillaextract
forthefrosting&decorations
1recipeDesignerButtercreamYellowfoodcoloring36vanillawafers9sticksfruit-stripedgummycandyColoredcandyballsandflowers
Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.
Remove the pans from the oven and cool for 5 minutes. Remove thecupcakesandcoolonarack.
When the cupcakes have cooled, tint the frosting yellow. For eachcupcake: Frost the top. Sandwich two vanilla wafers together withfrosting and place in the center of the cupcake. Frost over that. Cut astick of candy in half lengthwise and form a band around the stackedwafers, notching the end. Decorate around the hat bandwith coloredcandyballsandflowers.
Makes11/2dozen
variations
dayatthebeach
seebaserecipe
dayonthelakePrepare the basic cupcake recipe. Omit beach parasols and cookiecrumbs.Tintallfrostingblue.Foreachcupcake:Frostthetop,creatingwaveswithaknife.Place3smallSwedishcandyfishamongthewaves.Threada2-inchpieceoffruitstripecandythroughacoloredtoothpicktomakeasailandinserttoothpickincenterofathickorangefruitslicecandy.Place“sailboat”incenterofeachcupcake.
dayontheskislopePrepare the basic cupcake recipe. Omit beach parasols and cookiecrumbs.Keepfrostingwhite.Foreachcupcake:Frostthetop,moundingfrosting up on one side to create a ski slope and dust with crystalsandingsugar.TintMoldableWhiteChocolatedarkgreen,divideitinto18pieces,andcuteachpieceinto6portions.Moldeachportionintoa1-inch cone and snip randomly and diagonally around the cone withkitchenshears.Gentlyliftoutsnippedareastoformevergreenbranches.Place3evergreentreesflankingeachsideoftheskislope.Placeatinyplasticskierontheslope.
variations
daisydaze
seebaserecipe
black-eyedsusanPreparethebasiccupcakerecipe.Substituteacombinationofyellowandorange decorating sugars for yellow. Substitute semisweet chocolatechips for lemon candies. For each cupcake: frost the top. Place threesemisweet chocolate chips in the center. Snip each miniaturemarshmallowinhalfon thediagonal,diponcut side inyellow-orangesugar,andarrangesugaredsideuparoundthecenterlikerowsofpetals.
dahliaPrepare the basic cupcake recipe. Substitute a combination of red andorange decorating sugars for yellow. Substitute orange gumdrops forlemoncandies.Foreachcupcake:frostthetop.Placeanorangegumdropinthecenter.Snipeachminiaturemarshmallowinhalfonthediagonal,dipcutsideinamixtureoforangeandredsugar,andarrangesugaredsideuparoundthegumdroplikerowsofpetals.
zinniaPrepare the basic cupcake recipe. Substitute a combination of red andpinkdecoratingsugarsforyellow.Substituteyellowgumdropsforlemoncandies.Foreachcupcake:frostthetop.Placeayellowgumdropinthecenter.Snipeachminiaturemarshmallowinhalfonthediagonal,diponcut side in a mixture of pink and red sanding sugars, and arrangesugaredsideuparoundthegumdroplikerowsofpetals.
variations
clown
seebaserecipe
princessPreparethebasiccupcakerecipe.Tintthemeltedwhitechocolatelightpink, brush on the cones, and roll in pink and white sprinkles. TintMoldable White Chocolate pink, divide it into 18 pieces. Pinch off asmall portion fromeachpiece and roll into aball.Roll the rest of thepieceintoa16-inch-longrope.Placethesugarconefirmlyinthecenterofeachcupcakeandsecurethepinkballonthepointedend.Looptheropearoundthecircumferenceoftheconetomakerufflededge.Scattermoresprinklesonthefrosting.
christmastreePreparethebasiccupcakerecipe.Tintthemeltedwhitechocolategreen,brushon thecones, and roll in colored sprinkles.TintMoldableWhiteChocolateyellow,divideitinto18pieces.Pinchoffasmallportionfromeachpieceand formit intoastar.Roll therestof thepiece intoa16-inch-longrope.Placethesugarconefirmlyinthecenterofeachcupcakeand secure the star on the pointed end. Loop the rope around thecircumference of the cone to make a tree skirt. Scatter more coloredsprinklesonthefrosting.
variations
spiderweb
seebaserecipe
soccerballPrepare the basic cupcake recipe. Keep the frosting white. For eachcupcake,frostthetop.Usingablackgelicingtube,drawahexagoninthecenterofthecupcake.Drawalinefromthesixcornersorpointsofthehexagonout to the edge of the cupcake.Omit gumdrops andpipecleaners.
campfirePrepare the basic cupcake recipe. Tint the frosting green. For eachcupcake, frost the top, but omit basic decorations. Cut thin chocolate-covered tube-shapedcookiesorchocolates into2-inch“logs”andstackin the center of the cupcake. Cut orange or yellow fruit-striped candyinto“flames”andplaceamidstthelogs.
poto’goldPrepare the basic cupcake recipe. Tint the frosting green. For eachcupcake, frost the top, but omit basic decorations. Place a hollowchocolatecupinthecenterofthecupcake.Fillwithsmallgold-coveredchocolatecoinsorgoldnuggetscandies.Archapieceofrainbowlicorice
orropecandyfromonesideofthecupcaketotheother.
variations
howdoesyourgardengrow?
seebaserecipe
strawberryfieldsforeverPrepare the basic cupcake recipe. Substitute small red candies or ballsforcandyvegetables.
magicbeangardenPreparethebasiccupcakerecipe.Substitutesmallpasteljellybeansforcandyvegetables.
diggin’inthedirtPrepare the basic cupcake recipe. Omit the coconut and candyvegetables. Poke and enlarge 3 holes in the top of each cupcake andpartiallyinsertagummywormineachhole.
variations
bridedoll
seebaserecipe
princessdollPrepare thebasiccupcakerecipe.Tint the frostingapalepinkandusepinkandpurplesugarpearlsandflowers.
bridesmaiddollPrepare thebasiccupcakerecipe.Tint the frostingapaleblueandusebluesugarpearlsandflowers.
redcarpetdollPreparethebasiccupcakerecipe.Tintthefrostingadarkblueorpurple,smoothitoverthebody,andsprinkleitwithediblemetallicglitter.
variations
ruffles&pearls
seebaserecipe
raspberryruffles&pearlsPrepare the basic cupcake recipe. Tint the frosting and moldablechocolate pale pink and flavorwith raspberry flavoring. Sprinklewithpinksugarpearls.
lemonruffles&pearlsPrepare the basic cupcake recipe. Tint the frosting and moldablechocolate pale yellow and flavor with lemon extract. Sprinkle withyellowsugarpearls.
mocharufflesPrepare thebasiccupcake recipe. InsteadofpreparingMoldableWhiteChocolate, substitute semisweet chocolate for thewhite chocolate andadd1/2cup(4fl.oz.)additionallightcornsyrup.Flavorthechocolatewith2teaspoonscoffeeextract.Dustruffleswithcinnamonsugar.
variations
morninglatte
seebaserecipe
hotchocolatePrepare the basic cupcake recipe. Omit the coffee flavoring in thefrosting.Sprinklechocolatesprinklesontopofeachcupcake.
caramelmacchiatoPreparethebasiccupcakerecipe.Substitutepreparedcaramelicecreamsyrup for the coffee flavoring in the frosting.Drizzlepreparedcaramelicecreamsyrupontopofeachcupcake.
chaiSubstitute 1 1/2 recipes Chai Cupcakes for basic Morning Lattecupcakes.Dusttopofeachcupcakewithamixtureof1tablespoonrawsugar combined with 1 teaspoon each: ground cardamom, nutmeg,cloves,andcinnamon.
variations
aquarium
seebaserecipe
seavolcanoTinthalfthefrostingseablue,theotherhalforange-red.Omitthecandyfish. For each cupcake: Frost the top with blue. Use a knife to make“waves”aroundtheperimeterofthecupcake.Carefullytrimthepointedend off a waffle sugar ice cream cone and place in the center of thecupcake tomake a volcano. Spoon or pipe orange-red frosting to looklikelavacomingoutofthevolcanoanddownitsside,totheseabelow.Sprinklethe“lava”withcandyrocksorcrushednutcookies.
goldminer’sdreamTintthefrostingseablue.Omitthecandyfish.Foreachcupcake:Frostthe top thickly with blue. Use a knife to make a 1 1/2-inch-wide,meandering stream channel down the middle of the cupcake. Spoonyelloworgolddecoratingsugarandcandyrocksorcrushednutcookiesinthechannel.
bridgeovertroubledwatersTintthefrostingseablue.Omitthecandyfish.Foreachcupcake:Frostthe top thickly with blue. Use a knife to make “waves” around theperimeter of the cupcake. Lay a stick of fruit-striped candy across thecenter of the cupcake. Curve a pipe cleaner or chenille stick incoordinating colors to archoveron either sideof the candy to formasuspensionbridge.
variations
gardenhat
seebaserecipe
sombreroPrepare the basic cupcake recipe. Omit the decorations. For eachcupcake, frost the top. Place a large yellow gumdrop in the center.Arrangeminiatureorsmallpiecesofgumdropsinassortedcolorsaroundperimeterofthecupcake.
santahatPrepare thebasic cupcake recipe.Omit thedecorations.Leavehalf thefrostingwhite, theotherhalf red.Foreachcupcake, frost the topwithwhite.Carefullytrimthepointedendoffawafflesugaricecreamconeand place the cone in the center of the cupcake tomake a Santa hat.Piperedfrostingtocoverthecone.Topwithalargemarshmallow.
redhatPrepare thebasic cupcake recipe.Omitgum.Tint the frosting red.Foreachcupcake,frostthetop.Sandwichtwovanillawaferstogetherwithfrostingandplaceinthecenterofthecupcake.Frostoverthat.Pressa7-inch stick of twisted black licorice to form a band around the stackedwafers,crossingtheends.Decoratearoundthehatbandwithredcandyballsandflowers.
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