JUST ASPOONFUL OF SUGAR

BOOK OF CUPCAKE RECIPESAND DELIGHTFUL TREATS

byAUGUSTEN BURROUGHS

table of contents

DECORATED CUPCAKES

VEGAN CUPCAKES

KIDS CHOICE RECIPES

LOW-SUGAR BAKES

CHOCOLATEY TREATS

2

14

22

26

30

table of contents

ALL FRUIT CUPCAKES

NUTTY AND CHEWY

MOIST CHIFFON BAKES

GOURMET CUPCAKES

CUPCAKE FILLINGS

38

40

44

48

52

DECORATEDCUPCAKES

chocolate ganache cupcakes

16 oz Mochiko rice flour1 1/2 c sugar2 tsp baking powder2 tbsp matcha tea powder1 teaspoon vanilla extract12 oz (1 can) evaporated milk3/4 canola oil2 eggs

Preheat oven to 350 degrees.Line cupcake pans with paperliners. Sift together the dry ingredients. Mix the wet ingredients in a separate bowl and fold them into the dry ingredients. Grease cupcake tray or use paper liners, and fill each tin nearly to the top.

Bake for approximately 25 minutes at 375 F. In a heavy saucepan, heat the cream just until boiling. Add the chocolate pieces and whisk until smooth. Allow ganache to cool, thenwhip the mixture until it is fluffy and thickened. Use as frosting on cooled cakes.

Baking Tip #1:When whisking or mixing, always mix in one direction and in a circular motion. This avoids lumps and bubbles.

DECORATED | 3

coca cola cupcakes

1 cup coca cola or other cola1/2 cup butter1/2 cup vegetable oil1/4 cup powdered cocoa22 large marshmallows2 cups sugar1 tsp baking soda1 tsp vanilla

Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners. In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmal-lows. Place lid on saucepan and leave until marshmallows.

Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well. Combine Part One and Part Two in the mixing bowl. Spoon cupcake batter into cupcake pan liners until they are 1/2 to 2/3 full. Bake at 325 degrees for approximately 20 minutes.

4 | DECORATED

Baking Tip #2:Don’t crowd the oven & avoid open-ing the oven door during baking. With certain recipes, rotate pans halfway through baking.

DECORATED | 5

vanilla icingcupcakes

2 cups all purpose flour1 1/2 cups sugar3 tsp baking powder4 egg whites from large eggs1/2 cup shortening1 cup 2% milk2 large eggs1 1/2 tsp vanilla

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.

Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost and decorate your vanilla cupcakes as desired.

DECORATED | 7

veganCUPCAKES

VEGAN MEXICAN HOTCHOCOLATE CUPs

1 tbsp ground flaxseeds3/4 cup AP flour1/3 cup ground coconut1/2 cup cocoa poweder1 tsp baking powder2 tsp cinnamon1/8 tsp cayenne pepper1 cup granulated sugar

Whisk together the coconutmilk and flaxseeds, and allow to sit for ten minutes. Pre-heat the oven to 350 degrees, and line the tins. Sift together the all-pur-pose flour and finely ground coconut, cocoa powder, baking powder, cinnamon and cayenne. Whisk the sugar, oil, and vanilla into the coconut milk,

and add it to the bowl of dry ingredients, and mix gently. Fill the liners 3/4 of the way full, and bake for 23-25 minutes. The topping is just a few layers of sifted powder: the first is a“thick” layer of powdered sugar,and the next two are cocoa powder and cin-namon.

14 | VEGAN

Baking Tip #12:Read through the recipe & gather the ingredients, make sure all pans and

equipment are clean and dry, wash & dry hands before starting.

VEGAN | 15

carrot pistachiocupcakes

2 1/4 cups all purpose flour1 1/3 cups sugar3 tsp baking powder1/2 tsp salt1/2 cup shortening1 cup milk1 tsp vanilla2 large eggs

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shorten-ing, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula. Add eggs to the mixture.

Beat for 1 minute on me-dium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

16 | VEGAN

death by chocolates

2 cups all purpose flour2 cups sugar1/2 tsp baking powder1 tsp salt1/2 cup shortening3/4 cup water4 oz melted unsweetened baking chocolate

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 min-utes.

Allow ganache to cool, thenwhip the mixture until it is fluffy and thickened. Use as frosting on cooled cakes. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cup-cakes are completely cool.

VEGAN | 17

INDEX

ALOE 10, 15, 27ANCHOVIES 29, 31, 34APPLES 2, 9, 26ARTICHOKE 44, 46ASPARAGUS 49, 51

BASIL 5, 7, 21, 32BEANS 40, 43-45, 55BRAN 19, 20-22BREAD 7, 26, 28, 33BROCOLLI 5, 10, 15BUTTER 3-7, 10, 12

CARAMEL 2, 9, 26CAYENNE 3, 16, 18, 23CHOCOLATE 41, 43-46CINAMMON 35, 38, 40CITRUS 22, 24, 40CREAM 19, 31, 37

DELICATE 43, 45, 47DUCK 31, 38, 40-42

EGGS 10, 15, 27, 29ELEGANT 31, 34ENORMOUS 2, 9, 26EXCITABLE 44, 46

FANBOY 49, 51, 53FRAIL 5, 7, 21, 32

GANACHE 40, 43-46GARNISH 19, 20, 22,GOUACHE 7, 26, 28, 33

HATTER 5, 10, 15HORSERADDSIH 4, 8, 12HOUSE 6, 12, 18, 24

INKJET 30, 32-33

KARASS 5, 7, 10, 12KILLING 41, 43-45KING 12, 14, 20

LEONE 6, 9, 18LIONESS 20, 25, 27

MANGOES 52, 54, 57MARGARITA 12, 22, 24MELANCHOLY 15, 26, 37MERCHANDISE 19, 30, 41MIME 32, 43, 51, 55MIRACLE 12, 23, 34

PETUNIA 41, 45

A F

G

H

I

K

L

M

P

B

C

D

E

INDEX

R

S

T

V

Y

Z

RADDISH 17, 28, 31RED 16, 21, 32, 34ROSES 35, 43-45, 51

SARTRE 21, 34, 42SHIP42, 51, 53SINKING 23, 25, 27SOAPDISH 31, 33, 35

TACTILE 35-37, 48TAMED 12,14, 16TERRIFIC 15, 27-29TORQUIOSE 4, 12, 46TOURETTES 15, 17, 20

VAIN 21, 24, 26VANITY 28, 30, 35VENDETTA 37, 48, 51VIGILANT 53-55VILLAINY 19, 21, 25VOLUPTUOUS 10, 15, 17

YAM 18, 21, 33YEMEN 43, 45, 55, 57YOYO 12, 14, 17, 18

ZEBRA 19, 21, 24, 25ZIGZAG 18, 20, 23, 25

JUST ASPOONFUL OF SUGAR

THIS IS A LOVELY BOOK ABOUT CUPCAKES THAT WILL MAKE YOUR MOUTH WATER LIKE CRAZY. INSERT PRAISES HERE AND THERE AND ANOTHER ONE DOWN THERE. WON-DERFUL BOOK, VERY VERY WONDERFUL. THE JOYS OF COOKING SOMETHING SOMEONE. THIS BOOK AND ITS RECIPES WILL CAUSE YOUR DIABE-TES. DO YOU LIKE SWEETS? SO DID I UNTIL I LOST BOTH LEGS BECAUSE OF THE HIGH LEVELS OF SUGAR IN MY BLOOD. NOW I HAVE TO USE THIS WHEELCHAIR OR WALK ON THESE STUMPS. LEGS? WHAT LEGS? SHAMEFUL. I SWEAR OFF PANCAKES, CUPCAKES, CHEESECAKES, EVERYTHING. IM SICK AND TIRED OF DESSERTS. I WANT TO READ COMIC BOOKS AND LIE ON MY BED SMOKING POT RANDOM SENTENCE. I DO NOT HAVE INTERNET RIGHT NOT WHICH IS UNFORTUNATE. THAT IS WHY I HAVE TO MANU-ALLY CONSTRUCT THIS NONSENSICAL PIECE JUST SO I COULD FILL THIS SPACE UP. I AM THINKING OF COPYING FROM THE PREVIOUS PARAGRAPHS JUST SO I COULD FILL THE REST OF THE SPACE UP AND PROCEED TO PUTTING PAGE NUMBERS.

byAUGUSTEN BURROUGHS