500 Cupcakes - Fergal Connolly

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A Quintet Book

Published by Sellers Publishing, Inc.

161 John Roberts Road, South Portland, Maine04106

Visit our Web site: www.sellerspublishing.com

E-mail: [email protected]

eISBN: 978-1-4162-0675-0

500 Cupcakes copyright 2011 Quintet

Publishing, Limited. All rights reserved under

nternational and Pan-American copyright

Conventions. By Payment of the required fees,

you have been granted the non-exclusive, non-ransferable right to access and read the text of

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eproduced, transmitted, down-loaded,

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ntroduced into any information storage and

etrieval system, in any form, by any means,

whether electronic or mechanical, now known o

hereinafter invented without the express written

permission of Sellers Publishing, Inc. e-books.

September 2011

This book was conceived, designed, and

produced by

Quintet Publishing Limited

6 Blundell Street

London N7 9BH

United Kingdom

ORIGINAL EDITION:

Project Editor: Jenny Doubt

Associate Project Editor: Rebecca Warren

Editor: Marianne Canty


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Art Director: Roland Codd

Photographer: Ian Garlick

Home Economist: Fergal Connolly

Publisher: Judith More

Creative Director: Richard Dewing

Managing Editor: Jane Laing

UPDATED EDITION:

Food Stylist: Lorna Brash

Photographer: Ian Garlick

Art Director: Michael CharlesEditorial Assistants: Carly Beckerman-Boys, Holl

Willsher

Managing Editor: Donna Gregory

Publisher: James Tavendale


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contents

ntroduction

classic cupcakes

fragrant & spiced cupcakes

chocolate cupcakes

decadent cupcakescelebration cupcakes

cupcakes for kids


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cupcakes for alternative diets

designer cupcakes


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introduction

Whether its their individual size, their

pretty frosting, or just their ability to

bring back fond memories of childhood,

cupcakes really do have ultimate treat-

appeal. Every generation seems to lovethem, and even the most curmudgeonly

among us will nd it hard to ght o a

smile when presented with a plateful of

cupcakes.

Cupcakes come in many shapes and

guises, but the one thing they all have


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in common is that theyre small,

individual-sized cakes baked in a muffin

pan or cup-shaped molds, which are

often lined with pleated foil or paper

baking cups. You can make cupcakes by

baking almost any cake batter in a cup-

shaped mold. Classic yellow cake orpound cake mixtures are particularly

popular, but gingerbread, carrot cakes,

fruit cakes, yeasted cakes, and brownies

can all be transformed into cupcakes.

They can be frosted, decorated, glazed,

dusted, or left unadorned and

whichever you choose, theyre sure tobe delicious.

As well as making traditional baked


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cupcakes, you can steam some mixtures

to make dense, moist desserts, like

bread pudding. You can make other

cupcakes using the no-bake method, in

which you spoon a mixture of melted

and dry ingredients into cupcake molds

and chill or leave them to set. Theseunbaked cupcakes are usually served

unfrosted, or simply dusted with a little

confectioners sugar or unsweetened

cocoa powder.

types of cupcakes

Cupcakes go by many dierent names.

Some describe specic types of cakes,

while others are more generic, but

whatever name they go by, cupcakes


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can be found worldwide. Even in

Southeast Asia youll nd little

cupcakes. In the Philippines,

mooncakes rice cakes steamed in

banana leaf cups are a delicious treat.

Many great classic cupcakes can beserved frosted chocolate buttercream

cupcakes are served with a generous

smear of rich chocolate frosting. Others,

such as vanilla cupcakes are delicious

without frosting. Madeleines are classic

French cupcakes that are also served

plain. Baked in a shell-shaped mold,they are traditionally made with a

mixture of egg yolks beaten with sugar

and lemon zest, then combined with


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our, hazelnut butter, and whisked egg

whites. You will nd a modern recipe

for madeleines.

Queen cakes are a traditional British

cupcake made with a creamed butter

mixture combination not unlike thevanilla cupcake mixture, with currants,

and lemon zest added. Traditionally,

Queen cakes were baked in small, uted

molds, but today they are usually baked

in paper-lined or greased muffin pans.

frosting cupcakes

Although some cupcakes are served

plain, it is the frosting that makes many

cupcakes. Whether its a thick smear of


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cream cheese frosting or an intricately

decorated cake topped with fondant

decorations, its the topping that often

causes the greatest delight, not just for

the sweet, luscious avor it adds to a

simple cake. Once frosted, cupcakes are

best eaten right away, and if you intendto store or freeze them, dont frost them

rst. Whether you are a child or adult,

beginner or advanced baker, once you

get started on the recipes in this book,

youll realize just how fun baking and

decorating cupcakes can be!


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basic equipment

Most cupcakes are incredibly simple to

make, and youll only need a few pieces

of equipment.

scales, measuring cups & spoons

Accurate weighing scales and/or

calibrated measuring cups, as well as

proper measuring spoons, are essentialfor successful baking. If the proportions

of ingredients are incorrect, the cupcake

may not rise and/or set properly.


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mixing bowls and spoons

You will need a medium-sized bowl and

wooden spoon for mixing most cupcake

batters. Smaller-sized bowls are useful

for mixing small quantities. A large

metal spoon is useful for folding

ingredients into delicate whiskedmixtures. Unless otherwise stipulated,

use a medium-sized bowl for the

recipes in this book.

sieves

You will need a large sieve for sifting

dry ingredients such as our and a small

one for dusting icing sugar or cocoa

over baked cupcakes.


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baking cups

Pleated paper or foil baking cups are

available in many sizes, from tiny petit

four cups for making mini cupcakes, to

giant baking cups for extra-large treats.

muffin pans

Mun pans are the most user-friendly

pans for making standard cupcakes. The

standard mun pan has 6 or 12 cup-shaped indentations. You can line them

with paper baking cups, or simply

grease them before lling them with

batter. The standard mun cup is

approximately 2 1/2 in. (6 cm.) in

diameter. Mini and jumbo mun pans

are a great way to vary shapes and sizes


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of your cupcakes. Mini mun pans

have 12 or 24 cup-shaped indentations

and are 2 in. (5 cm.) in diameter,

whereas jumbo mun pans have 6

cup-shaped indentations, with each cup

measuring 4 in. (10 cm.) in diameter.

other cupcake molds

You can bake cupcakes in other molded

pans. Shell-shaped madeleine pans arewidely available. You may also nd

other pans with decorative, ridged cups

in a variety of sizes. Individual stainless

steel molds or ceramic cups can also be

used to bake cupcakes.

timers


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Perfect timing is essential for success,

so always use a timer when baking.

Accurate digital timers are inexpensive

and well worth the investment.

wire racks

Leave most cupcakes in the pan to cool

for 5 minutes before transferring them

to a wire rack to cool completely. Wire

racks come in a variety of shapes andsizes.

other equipment

Electric mixers can save time and are

great for combining all-in-one cake

mixtures. The mixer should be set on

medium speed unless otherwise


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indicated. A sharp, serrated knife with a

pointed end can help slice the tops o

cupcakes or make a hollow in which to

spoon filling.


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basic

ingredients

Most cupcake mixtures have four basic

ingredients: fat, sugar, eggs, and our.

Other ingredients, such as chocolate,

nuts, and dried fruit, are frequently

added.

eggs

Eggs enrich cupcake mixtures and help

to bind ingredients together. For the


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best results, 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 recipe

unless otherwise stated.

butter & other fats

Sweet (unsalted) butter is usually best

for cupcake mixtures; it gives awonderfully rich avor. For creamed

cupcake mixtures, use butter at room

temperature; for cut-in mixtures, use

cold, rm butter; and for melted

mixtures, dice the butter before gently

warming it. Margarine, white cooking

fats, and mild-tasting vegetable oils


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sometimes replace butter and are a good

choice for those with a dairy

intolerance or allergy. Butter and cream

cheese should always be softened before

adding to the recipe unless otherwise

stated.

flour & flour alternatives

Most cupcake mixtures call for self-

rising our or all-purpose our, withthe addition of a leavening agent. Whole

wheat our is sometimes used, but it

produces cupcakes with a heavier,

denser texture. Non-wheat ours, often

combined with wheat flour, may also be

used. These include cornmeal, oatmeal,

cornstarch, and rice our. Ground nuts


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may be used in place of our and are

particularly good for gluten-free

cupcakes.

sugar & other sweeteners

There are many dierent types of sugar,

all of which add their own unique taste

and texture to cupcake mixtures.

Rened white sugars add sweetness,

while brown sugars add avor and coloras well. Brown sugar should always be

packed when being measured. The

texture of the sugar will also aect the

cupcake. Granulated sugar is most

frequently used for cupcakes, but raw

sugar, and moist sugars such as brown

sugar, are also used. For a ner texture,


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substitute granlulated sugar for

superne, or make your own by pulsing

granulated sugar in a food processor

until very ne. confectioners sugar is

generally used for dusting cupcakes and

making frosting. Light corn syrup,

maple syrup, honey, and molasses canalso be used in cupcakes, either in place

of, or alongside, sugar. They give a

distinctive taste and texture, and are a

frequent addition to melted cake

mixtures.

other ingredients & flavorings

Dried fruits, nuts, and seeds are a

popular addition to cupcake mixtures.

Dried fruits add natural sweetness, so


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you may be able to use less sugar than

in a plain cupcake mixture. Dierent

dried fruits are often interchangeable in

recipes.

Fresh fruit such as mashed bananas,

apples, pineapples, and berries may alsobe folded into cupcake batters. Frozen

fruit may be substituted for fresh in the

recipes in this book. Thoroughly thaw

and drain before adding to the recipe.

Chocolate may be used to avor or bind

cake mixtures or to decorate baked

cupcakes. For the recipes in this book,youll need unsweetened cocoa powder,

chocolate chips or chunks, and dierent

varieties of baking chocolate in your


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pantry. Vanilla-avored pudding or pie

lling may be substituted for custard.

Always assume that herbs used in the

recipes are dried, unless fresh is

specied. Other ingredients and

avorings include marshmallows,

spices, cheese, vanilla, coee, citruszest, almond extract, orange ower

water and rosewater, and liqueurs.


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making

cupcakes

There are four main types of cupcake

mixtures. The order in which

ingredients are added and the way they

are combined for example, beaten or

folded in will aect the nal texture

of the cupcakes.

preparing the pan

When the recipe calls for the pan to be


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greased, you may use any fat you

choose. Smear a little butter, margarine,

or olive oil on a paper towel and wipe

each cup thoroughly. Low-calorie

sprays can also be used for this

purpose. Fill any empty cups in the pan

with water.

creamed mixtures

For creamed mixtures, you begin bycreaming the sugar and fat together to

make a light, uy mixture before

beating in eggs. Self-rising our (or all-

purpose our and a leavening agent

such as baking powder) is then folded

in, along with any other avoring

ingredients.


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The mixture should then be poured into

baking cups and baked immediately.

Moisture and heat cause tiny bubbles of

carbon dioxide to be released,

producing cupcakes with a light and

fluffy texture.

Sometimes baking powder may be

replaced with baking soda plus an

acidic ingredient, such as vinegar, cider,

or buttermilk. These substitutes all

work eectively to help the cupcake

rise while it is baking.

all-in-one mixtures

This technique is literally all in one:

Put all the ingredients in a bowl and


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beat them until smooth. Then fold in

additional ingredients such as dried

fruit and pour the batter into the pan(s)

for baking.

whisked mixtures

The classic cupcake mixture is

whisked. Begin by whisking eggs and

sugar. Then fold in the our and other

dry ingredients. The air bubbles expandin the heat, causing the cupcake to rise

and giving it a spongy texture.

general baking tips

When adding batter to a pan, you may

either spoon or pour the batter into the

cups. Each cup should be two-thirds


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full unless otherwise stated. When

baking, the pans should be placed in the

center of the oven. As oven

temperatures vary by model, test

cupcakes for doneness a few minutes

before the end of the baking time. If a

skewer inserted into the center of thecupcake comes out clean, it is done. If

your cupcakes are brown on top but not

cooked through, try lowering your oven

temperature.

storing

Cupcakes made with a high proportion

of fat can be stored in an airtight

container for several days. Low-fat

cupcakes are usually best eaten on the


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day of making. For the best results,

store cakes unfrosted, and frost on the

day of serving. Cupcakes can also be

frozen, unfrosted, in an airtight

container for up to 3 months.


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decorating

cupcakes

Cupcakes are the treats that you can

really go to town on when it comes to

decoration. A simple spoonful of

frosting with a cherry on top or a

drizzle of melted chocolate is just the

start. Supermarkets and specialtycooking stores sell a host of ingredients

and equipment to help you from

food coloring and ready-made frostings


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to edible sugared owers and brightly

colored candy. Here are a few ideas that

will help you transform the simplest

cupcakes into a stunning dessert.

getting started

If youre going for simply frosted

cupcakes perhaps with a dollop of

frosting and a big colored candy or

whole nut on top leave the cupcakeas it is, with its domed top. However, if

you want to go for a more intricately

decorated cupcake perhaps with a

patterned frosting on top, or lots of

candies slice o the top of the cake

to give you a at surface. Always wait

for cupcakes to cool before frosting


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them.

decorating cupcakes before baking

Unbaked cupcakes can be sprinkled

with coarse sugar; whole, chopped, or

aked nuts or dried fruit; or a piece of

fresh fruit such as a slice of apple or

peach. Dont top them with anything

too heavy or it may sink into the batter

during baking.

fondant frosting

Perfect for rolling out and draping over

cupcakes, this rm frosting can also be

colored and made into shapes to

decorate cakes. You can make it

yourself, but its much easier to buy


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ready-to-roll fondant frosting and color

it yourself. Simply add a few drops of

food coloring and then thoroughly

knead the fondant. Repeat until the

desired color is achieved.

colored candy & cake decorations

Candy and colored sprinkles are easy

ways to decorate cupcakes. Alternately,

look in specialty cooking stores forsugar owers, pastel-colored almonds,

and other edible decorations. First top

the cupcakes with frosting or melted

chocolate, then allow it to set slightly

before pressing on the decorations. If

you prefer a cupcake without too much

frosting, use only a small blob to attach


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individual candies or decorations

theyll look just as good but wont be

nearly so sweet.

fresh fruit

Summer berries look delightful (and

taste delectable) on top of frosted

cupcakes. Theyre particularly good on

cakes topped with buttercream or

cream cheese frosting. Or even simpler,just spoon a big dollop of heavy cream

on top of each cupcake and top with a

few fresh raspberries or strawberries.

simple fillings

The simplest lling is avored heavy


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cream. Try sweetening heavy cream

with a little confectioners sugar and

adding a few drops of vanilla or

peppermint extract, rosewater, or citrus

zest. Honey and maple syrup make good

avorings, as do liqueurs such as

Cointreau.

moldable chocolate

Form rues, roses, tiny fruits andvegetables, and many other shapes with

this sweet, malleable mixture. If you

like, tint and avor the chocolate after

adding the corn syrup. To work with

this chocolate, generously dust a at

surface, your hands, and any utensils

with confectioners sugar. To make


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moldable white chocolate: In a double

boiler, melt 1 lb. white chocolate. Stir

in 1/2 cup corn syrup until the mixture

becomes smooth and glossy. Add a little

more corn syrup if the chocolate is still

grainy. Cover and refrigerate until ready

to use. Makes 2 1/2 cups. To makemoldable dark chocolate, prepare the

basic recipe, substituting semisweet

chocolate for white and adding 1/4 cup

additional light corn syrup.


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serving ideas &

cupcake gifts

Cupcakes are often associated with

children, but oer a plate of cupcakes

to grown adults and youre sure to see

their faces light up. Whether its a rack

of warm, wholesome little treats or a

glittering cake stand piled high withpretty, pastel-colored confections,

cupcakes are always a hit and seem to

appeal to every generation.


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cakes on the move

Baked in their own wrappers, these

lovely cakes arent just for eating at

home. An individual, portion-sized cake

is great for eating on the move

whether its a treat to go in a

lunchbox, an energy-boosting snack totake on a long walk, or an easy dessert to

serve at a picnic.

dashing desserts

Theres something wonderfully informal

yet utterly appealing about cupcakes

that makes them a great alternative to

dessert after a special meal. Whos got

time to make a dessert after an

appetizer and main course and whos


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really got room to t one in? Why not

bring out a plate of sophisticated

cupcakes with coee instead? Youre

sure to get just as much praise as you

would for a dessert that takes hours to

make.

celebrating with cupcakes

Big celebration cakes are a thing of the

past. What everyone wants now is atowering pile of cupcakes. For

birthdays, pile up cupcakes on a plate

and stick them with birthday candles

and baby indoor sparklers to really get

the celebrations going. This alternative

to the traditional cake is particularly

good for kids parties, where little


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children can struggle with a big slice of

cake or for adult parties where

everyone is trying to watch their

waistline!

Huge, tiered wedding cakes are o the

agenda for those in the know. For a realimpact at your wedding, go for pretty

white wedding cupcakes piled high on a

cake stand or arranged in tiers. It makes

serving so much easier and guests

will love them.

special gifts

Cupcakes make great gifts, and youre

sure to put a smile on the face of the

recipient. Theyre usually best packed


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in a single layer, with a little tissue

paper tucked around them to make sure

they dont shift as you transport them.

Pretty boxes with clear plastic lids are a

good choice, particularly for cupcakes

with decorative frosting. Theyre

available from stationery anddepartment stores, so look around and

see what you can nd. Flat baskets

make another pretty way to deliver

your cupcakes. Arrive at a brunch party

with a basket full of cupcakes and your

host and the other guests will love

you for them!

Cupcakes with a rm frosting (such as

fondant or royal frosting) can look


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pretty wrapped up individually in clear

cellophane. Cut out a large square of

cellophane, place a cupcake in the

center, then pull up the edges around

the cake and tie with ribbon. These

individually wrapped cakes make great

going-home presents after a kids partyor festive wedding favors. You can also

decorate the foil or paper baking cups

that contain the cupcakes. Try tying

ribbon around each baking cup, or cut

out a round of pretty fabric, place the

cupcake in the center, and tie up rmly

with coordinating ribbon.


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classic cupcakes

These cupcakes have delighted generations.

From the classic combination of apple an

cinnamon to the irresistibly rich pairing of rum

and raisin, all the best-loved recipes are here.


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spanish orange syrupcupcakes

see variations

Make these sticky cupcakes aheadof time to let the syrup soakthrough.

or the cupcakes

2 medium, seedless sweet oranges, peeled

and roughly chopped

1/2 cup (1 stick) sweet butter

1 cup granulated sugar

2 large eggs

1/2 cup semolina


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1/2 cup almond meal

1/2 cup cake flour

1/2 tsp. baking powder

1/4 tsp. salt

or the syrup

1 peeled orange rind, from cupcake recipe

1/2 cup granulated sugar

1 cup water

Preheat the oven to 325F (160C)Place 12 paper baking cups in amun pan. In a saucepan, cove

the oranges with 1 cup waterSimmer until tender, about 15minutes. Cool. Drain the orangeand pure in a food processor. In a


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bowl, beat the butter and sugawith an electric mixer until lightSlowly beat in the eggs. Stir in threst of the ingredients, along withthe orange pure, until welcombined. Spoon the mixture into

the cups. Bake for 22 to 25 minuteor until a cake tester inserted in thcenter comes out clean. Removpan from the oven and cool.

To make the syrup, thinly slice th

orange rind, removing the pith. Cuthe orange rind into thin strips. Ina pan, bring the sugar and water ta simmer, stirring to dissolve th


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sugar. Add the orange strips andboil uncovered for 5 minutes, ountil tender. With a toothpickprick 5 holes in each cupcake andpour the warm syrup over themThen remove the cupcakes and coo

on a rack. Store in an airtighcontainer for up to 2 days.

akes 1 dozen

vanilla cupcakes


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see variations


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The grand dame of cupcakes. If youcan get vanilla sugar, use halregular and half vanilla sugar. Thiwill really enhance the vanillaflavor.

1 cup (2 sticks) sweet butter, softened


2 cups cake flour

2 tsp. baking powder

1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 1/2 tsp. vanilla extract

Preheat the oven to 350F (175C)Place 18 paper baking cups in

muffin pans.


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Place all the ingredients in amedium bowl and beat with anelectric mixer until smooth andpale, about 2 to 3 minutes.

Spoon the mixture into the cupsBake for 20 minutes or until a caktester inserted in the center comeout clean.

Remove the pans from the ovenand cool for 5 minutes. Then

remove the cupcakes and cool on arack.


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Store in an airtight container foup to 3 days, or freeze for up to 3months.

akes 1 1/2 dozen

gingerbread pots


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see variations


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You could make these dense, stickygingerbread cupcakes in terra cottapots to give them a rustic charmThe sharp lemon drizzle helps tocut the sweetness of thgingerbread.

or the gingerbread

1 cup cake flour

1 cup white whole wheat flour

1 tbsp. baking powder

4 tsp. ground ginger

1 tsp. cinnamon

1 cup packed unrefined brown sugar2 large eggs

1/2 cup honey

1/2 cup butter, melted


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3/4 cup milk

2 tbsp. roughly chopped candied ginger

or the drizzle

1 cup confectioners sugar

5 tbsp. lemon juice

Preheat the oven to 350F (175C)Place 12 paper baking cups in amun pan or line 12 small terracotta pots with baking parchmentSift the ours, baking powderginger, and cinnamon into a larg

bowl. In a medium bowl combinthe remaining ingredients and beawith an electric mixer until smoothabout 2 to 3 minutes. Stir into th


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dry ingredients. Spoon the battento the cups.

Bake for 20 minutes or until a caktester inserted in the center come

out clean. Remove pan or potfrom the oven and cool for 10minutes. Then remove cupcakeand cool on a rack. To make th

drizzle, sift the confectioners suganto a bowl and slowly add themon juice, stirring until jus

combined. Drizzle over the tops othe cupcakes. Store in an airtighcontainer for up to 3 days.


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akes 1 dozen

lemon butterfly cupcakes


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see variations


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Youll love these delicate littlnumbers, which can be served withtea or as a dessert.

or the cupcakes


1 cup granulated sugar2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 tsp. vanilla extract

or the frosting

1/2 cup (1 stick) sweet butter

2 cups confectioners sugar, sifted


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1 tbsp. lemon zest

Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine alngredients for the cupcakes in aarge bowl and beat with an

electric mixer until smooth andpale, about 2 to 3 minutes. Spoon

the batter into the cups.

Bake for 20 minutes. Remove pan

from the oven and cool for 5minutes. Then remove the cupcakeand cool on a rack. Prepare th

frosting by beating the butter


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confectioners sugar, vanilla, andemon zest until smooth. Cut a slic

from the top of each cake and cut into two. Pipe the frosting onto th

attened top of each cupcakeThen place the half-circles of cak

at an angle on each side of thfrosting.

Store unfrosted in an airtighcontainer for up to 3 days, ofreeze for up to 3 months.

akes 1 1/2 dozen


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rum & raisin cupcakes


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see variations

Use dark rum in this recipe to givthese cupcakes a warm Caribbeanfeel.

or the cupcakes

1/2 cup (3 1/2 oz.) raisins

3 tbsp. dark rum

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar

2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk


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or the syrup

5 tbsp. dark rum

2 tbsp. unpacked light brown sugar

Soak the raisins in the rum for 2 to3 hours or overnight to soften

them. Drain. Preheat the oven to350F (175C). Place 18 papebaking cups in mun pansCombine all the cupcak

ngredients in a large bowl andbeat with an electric mixer untismooth and pale, about 2 to 3

minutes. Stir in the raisins. Spoonthe batter into the cups. Bake fo20 minutes.


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While the cupcakes are in the ovencombine the syrup ingredients in apan. Over low heat, dissolve thsugar in the rum. Simmer for 5minutes, then remove from thheat. Remove pans from the oven

With a toothpick, prick 5 holes ineach cupcake and pour the warmsyrup over them. Then remove thcupcakes and cool on a rack.

Store in an airtight container fo

up to 3 days, or freeze for up to 3months.


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akes 1 1/2 dozen

mini raspberry & coconutcupcakes


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see variations


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The inspiration for these cupcakecame from the classic EnglishBakewell tart.

3 tbsp. ground almonds

1/2 cup (2 1/2 oz.) flaked coconut

1 1/2 cups confectioners sugar, sifted

1 1/2 cups all-purpose flour


1/2 cup (1 stick) sweet butter, melted

5 egg whites

1 cup fresh or thawed, frozen raspberries

2 tbsp. shredded coconut

Preheat the oven to 375F (190C)Place 24 mini ceramic baking cupon a cookie sheet.


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n a large bowl, combine thground almonds, coconutconfectioners sugar, our, andbaking powder. Stir in the butterfollowed by the egg whites.

Spoon the mixture into the cupsDrop a raspberry and some of thshredded coconut on top of each

cupcake. Bake for 12 to 15 minuteor until lightly browned. Removthe cups from the oven and cool fo

5 minutes. Then remove thcupcakes and cool on a rack.

Store in an airtight container fo


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up to 2 days, or freeze in sealedcontainers for up to 3 months.

akes 2 dozen

carrot & walnut cupcakes

see variations

Carrot cake somehow doesnt seemto be as naughty as other cakes!

or the cupcakes



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2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 tsp. allspice1 cup (3 1/2 oz.) chopped walnuts

1 cup freshly shredded carrots

2 tbsp. golden raisins

or the frosting

1 cup cream cheese, softened


1 tbsp. lemon juice


3 tbsp. chopped walnuts


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Preheat the oven to 350F (175C)Place 18 baking cups in munpans. Combine the butter, sugarour, baking powder, salt, eggsand buttermilk in a large bowl andbeat with an electric mixer unti

smooth, about 2 to 3 minutes. Stin the rest of the ingredients

Spoon the batter into the cupsBake for 20 minutes. Remove panfrom the oven and cool for 5minutes. Then remove the cupcakeand cool on a rack. To make th

frosting, slowly beat the creamcheese and confectioners sugar ina large bowl with an electric mixeuntil creamy and soft. Add th


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emon juice and vanilla and beabriskly until well combined. Spreadthe frosting liberally onto thcooled cupcakes and garnish withthe chopped walnuts.

Store unfrosted for up to 3 days inan airtight container, or freeze foup to 3 months.

akes 1 1/2 dozen

very cherry cupcakes


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see variations

Maraschino cherries give thescupcakes a wonderful rich flavor.

or the cupcakes



2 cups cake flour

2 tsp. baking powder1 tsp. salt

4 large eggs

1/2 cup buttermilk

2 tbsp. kirsch

or the frosting


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1 cup (2 sticks) sweet butter

Pinch of salt

Red food coloring

18 bottled morello or maraschino cherries

with stems

Preheat the oven to 350F (175C)Place 18 paper baking cups inmuffin pans.

Combine all the cupcakngredients in a large bowl and

beat with an electric mixer untismooth, about 2 to 3 minutesSpoon the batter into the cups

Bake for 20 to 22 minutes. Remov


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pans from the oven and cool for 5minutes. Then remove the cupcakeand cool on a rack. To make thfrosting, beat the confectionerssugar, butter, and salt in a mediumbowl with an electric mixer unti

smooth. Add a few drops of thfood coloring and beat until welcombined and pink. Spread thfrosting onto the cooled cupcakeand garnish with a cherry.



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akes 1 1/2 dozen

classic chocolatebuttercream cupcakes


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see variations


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The semisweet chocolate in thirecipe gives the frosting awonderful glossy sheen.

or the cupcakes


1 cup granulated sugar1 1/2 cups cake flour

1 1/2 tsp. baking powder

4 tbsp. Dutch-process cocoa powder

4 large eggs

1/2 cup buttermilk


or the frosting

1 1/2 cups (10 1/2 oz.) chopped semisweet

chocolate


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2 tbsp. heavy cream

1/2 cup (1 stick) sweet butter, softened


Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine all thecupcake ingredients in a large bowand beat with an electric mixeuntil smooth, about 2 to 3 minutes

Spoon the batter into the cupsBake for 20 to 22 minutes or until acake tester inserted in the centecomes out clean. Remove panfrom the oven and cool for 5minutes. Then remove the cupcakeand cool on a rack. For th

frosting, put the chocolate, cream


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cupcakes


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see variations

Cinnamon brings a delicatsweetness to this cupcake recipand complements the applesauc

marvelously.1/2 cup (1 stick) sweet butter, softened

1/2 cup plus 1 tbsp. granulated sugar

1 cup cake flour1 tsp. baking powder

1/2 tsp. salt

2 large eggs

1/4 cup buttermilk

3/4 cup unsweetened applesauce

3/4 tsp. cinnamon

1/2 cup (3 1/2 oz.) chopped pecans


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1/2 cup (3 1/2 oz.) golden raisins

1 small red eating apple, thinly sliced

2 tbsp. granulated sugar

Preheat the oven to 350F (175C)Grease a 12-cup mun pan. Placethe butter, sugar, our, bakingpowder, salt, eggs, and buttermilkn a bowl and beat with an electri

mixer until smooth and pale, abou

2 to 3 minutes. Stir in thapplesauce, cinnamon, pecans, andraisins.

Spoon the batter into the cups. Laythe apple slices on top and sprinkl

with a little sugar.


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Bake for 25 to 27 minutes. Removpan from the oven and cool for 5minutes. Then remove the cupcakeand cool on a rack. Serve warm.


akes 1 dozen

peanut butter cupcakes


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see variations

The texture of crunchy peanubutter in this recipe is excellentthough creamier varieties also

work.or the cupcakes




1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 cup crunchy peanut butter


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or the frosting

1/2 cup crunchy peanut butter




2 tbsp. milk

Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine the butter

sugar, our, baking powder, salteggs, and buttermilk in a largbowl and beat with an electri

mixer until smooth, about 2 to minutes. Stir in the peanut butteuntil well combined. Spoon thbatter into the cups. Bake for 20 to


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22 minutes. Remove pans from thoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack.

To make the frosting, combine thpeanut butter, butter, and vanillan a medium bowl. Using an

electric mixer, beat until light and

uy, about 1 to 2 minutes. Addthe confectioners sugar along withthe milk, and beat until wel

combined. Swirl the frosting ontothe cooled cupcakes. Storunfrosted in an airtight containefor up to 3 days, or freeze for up to


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3 months.

akes 1 1/2 dozen

poppy seed cupcakeswith lemon drizzle

see variations

The poppy seeds give thescupcakes a wonderful crunch!

or the cupcakes



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2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 tsp. vanilla extract1 tbsp. poppy seeds

1 tbsp. grated lemon zest

or the drizzle


4 tbsp. lemon juice

2 tbsp. poppy seeds

Preheat the oven to 350F (175C)Place 18 paper baking cups in


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mun pans. Combine the buttersugar, our, baking powder, salteggs, and buttermilk in a largbowl and beat with an electrimixer until smooth, about 2 to minutes. Stir in the vanilla, poppy

seeds, and lemon zest until welcombined. Spoon the batter intothe cups. Bake for 20 to 22minutes. Remove pans from thoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack. To make the drizzle, sift th

confectioners sugar into a bowand stir in the lemon juice until iresembles the consistency of heavycream. Stir in the poppy seeds and


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drizzle over the cupcakes.


akes 1 1/2 dozen

madeleines


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see variations


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These light, shell-shaped cupcakehail from the town of Commercy inthe Lorraine region of France.

or the madeleines

4 large eggs

1 cup granulated sugar1 cup all-purpose flour


1 tbsp. grated lemon zest

1/2 cup (1 stick) sweet butter, melted and

cooled

or the drizzle


4 tbsp. lemon juice

1 tbsp. grated orange zest


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Preheat the oven to 350F (175C)Grease a pan for 18 smalmadeleines. In a medium bowlbeat the eggs and sugar until paland thick. Sift the our and bakingpowder into a separate medium

bowl. Slowly add the our to theegg mixture. Stir in the lemon zestand pour in the melted butterRefrigerate for 20 minutes. Spoonthe batter into the pan, lling eachmold about two-thirds full. Bake fo20 minutes. Remove pan from th

oven and cool for 10 minutes. Thenremove the madeleines and cool ona rack.


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To make the drizzle, sift thconfectioners sugar into a bowand stir in the lemon juice until iresembles the consistency of heavycream. Stir in the orange zest anddrizzle over the madeleines, befor

dusting with confectioners sugarStore in an airtight container up to2 days, or freeze for up to months.

akes 1 1/2 dozen

banana cupcakes


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see variations


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The subtle avor of bananaperfectly complements the creamcheese frosting.

or the cupcakes




1 tsp. salt

4 large eggs

1/2 cup buttermilk

1/4 tsp. nutmeg

1 cup (about 2 large) mashed ripe bananas

or the frosting

1 cup cream cheese


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1 tbsp. lemon juice


1 banana, thinly sliced

Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine the buttersugar, our, baking powder, salteggs, buttermilk, and nutmeg in a

arge bowl and beat with anelectric mixer until smooth, about to 3 minutes. Stir in the mashedbananas until well combinedSpoon the batter into the cupsBake for 20 to 22 minutes. Removpans from the oven and cool for 5

minutes. Then remove the cupcake


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and cool on a rack.

To make the frosting, slowly beathe cream cheese in a large bowwith an electric mixer until it is sof

and smooth. Add the confectionerssugar, lemon juice, and vanillaBeat briskly until smooth and welcombined. Swirl the frosting onto

the cooled cupcakes. Decorate eachcupcake with a banana slice. Storunfrosted in an airtight containe

for up to 3 days, or freeze for up to3 months.


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akes 1 1/2 dozen

variations

spanish orange syrupcupcakes


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grapefruit & orange syrupcupcakes

Prepare the basic cupcake recipeAdd 2 tablespoons grapefruit juicto the orange pure. For the syrupzest half a medium grapefruit and

add it with the orange zest to thwater and sugar syrup.

key lime syrup cupcakes

Prepare the basic cupcake recipesubstituting 6 small Key limes or 4

Persian limes for the sweeoranges, and use lime rind to makthe syrup.


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mandarin oranges & almondsyrup cupcakes

Prepare the basic cupcake recipesubstituting 1/2 cup (4 oz.) puredmandarin oranges for the orangen the cupcakes and prepared

almond syrup for the orange syrup

variations


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vanilla cupcakes

see base recipe

saffron cupcakes

Prepare the basic cupcake recipeAdd a pinch of saron to 2tablespoons boiling water. Infus

for 5 minutes. After creaming thcupcake ingredients, stir in saronand water.

almond cupcakes

Prepare the basic cupcake recipe

adding 3 tablespoons ground


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almonds to the mixture andsubstituting 1 teaspoon almondextract for the vanilla extract.

vanilla & raisin cupcakes

Prepare the basic cupcake recipeAfter creaming the cupcakngredients, stir in 1/2 cup (3 1/2

oz.) golden raisins.

coffeetime cupcakes

Prepare the basic cupcake recipesubstituting coee extract fovanilla.


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variations

gingerbread pots

see base recipe

fruity pots


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Fold 1/2 cup (3 1/2 oz.) mixedchopped dried apricots, raisins, andgolden raisins into the egg mixturbefore stirring into the dryngredients.

rhubarb ginger pots

Add 1/2 cup (3 1/2 oz.) cookedsweetened rhubarb to the eggmixture before stirring in the dryngredients.

banana ginger pots

Add 1 mashed banana to the eggmixture before stirring in the dry


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ngredients.

apple ginger pots

Add 1 grated Golden Deliciouapple to the egg mixture befor

stirring in the dry ingredients.

gingerbread pots with ginge

honey drizzlePrepare the basic cupcake recipesubstituting 1/2 cup (6 oz.) honey

and 1 tablespoon freshly gratedginger for the drizzle. Simmer thhoney and ginger together in asaucepan for 5 minutes, let cool


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then drizzle over the cupcakes.

variations

lemon butterfly cupcakes

see base recipe


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orange & lemon butterycupcakes

Prepare the basic cupcake recipeAdd 1 1/2 tablespoons gratedorange zest to the frosting mixture

red currant butterfly cupcakes


Lightly crush 1/3 cup (2 1/2 oz.fresh or thawed frozen red currantwith a fork and add to the frostingmixture.

hazelnut & raisin butterycupcakes


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Prepare the basic cupcake recipeStir 3 tablespoons roughly choppedtoasted hazelnuts and tablespoons golden raisins into thcreamed frosting mixture.

blueberry & lemon butterycupcakes

Prepare the basic cupcake recipeadding 1/2 cup (3 1/2 oz.) driedblueberries.


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variations

rum & raisin cupcakes

see base recipe

orange liqueur & candied pee


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cupcakes


substituting orange liqueur for thrum and 1/2 cup (3 1/2 oz.chopped candied peel for thraisins.

vodka, chili & chocolate chipcupcakes

Prepare the basic cupcake recipeSubstitute vodka for the rum. Add tablespoon seeded and nely

chopped chilies and 1/2 cup (3 1/oz.) semisweet chocolate chips inplace of the raisins.


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malibu & pineapple cupcakes


substituting Malibu for the rum and1/2 cup (3 1/2 oz.) nely choppeddried pineapple for the raisins.

golden sherry cupcakes


substituting sherry for the rum and1/2 cup (2 1/2 oz.) golden raisinfor the raisins.


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variations

mini raspberry & coconut

cupcakessee base recipe


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mini blueberry & coconucupcakes

Prepare the basic cupcake recipesubstituting blueberries for thraspberries and adding tablespoon finely grated lime zest.

mini blackberry & coconucupcakes

Prepare the basic cupcake recipesubstituting 1/2 cup (2 1/2 oz.blackberries for the raspberries.

mini lime, mango & coconucupcakes


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Prepare the basic cupcake recipesubstituting 1/2 cup (2 oz.) nelychopped fresh or frozen mango and1 tablespoon finely grated lime zesfor the raspberries.

mini pistachio & apricocupcakes

Prepare the basic cupcake recipesubstituting ground pistachios fothe almond meal and choppedcanned apricots for the raspberries


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variations

carrot & walnut cupcakes

see base recipe

coee & walnut-frosted carro


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cupcakes


Add 1 teaspoon hot coee, 1teaspoon instant coee granulesand 1 teaspoon coee liqueur tothe frosting mixture. Swirl th

coee frosting on top of thecupcakes, and garnish withchopped walnuts.

orange cream cheese-frostedcarrot cupcakes

Prepare the basic cupcake recipeTo make the frosting, substitute tablespoon orange juice for th

emon juice. Swirl the frosting and


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garnish with chopped walnuts andfinely grated lemon zest.

mascarpone-frosted carrocupcakes

Prepare the basic cupcake recipeTo make the frosting, substitute cup (8 oz.) mascarpone for thcream cheese.

zucchini, yellow squash & carro

cupcakesPrepare the basic cupcake recipeusing 1/3 cup (2 oz.) each oshredded carrots, grated zucchini


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and grated yellow squash in placof carrots.

variations

very cherry cupcakes

see base recipe


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chocolate chip & cherry-frostedcupcakes

Prepare the basic cupcake recipeStir 1/2 cup (3 1/2 oz.) semisweechocolate chips into the frostingmixture after adding the food

coloring.

almond & cherry-frostedcupcakes

Prepare the basic cupcake recipeadding 3 tablespoons ground

almonds to the batter mixtureSprinkle 2 tablespoons of toastedalmonds on top of the frosting, and

garnish each with a cherry.


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variations

classic chocolate

buttercream cupcakessee base recipe


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white & semisweet chocolatebuttercream cupcakes

Prepare the basic cupcake recipestirring 3 tablespoons mixedsemisweet chocolate chips andwhite chocolate chips into th

creamed batter.

macadamia nut-frostedbuttercream cupcakes

Prepare the basic cupcake recipeLightly toast 1/2 cup (3 1/2 oz.

macadamia nuts and chop nelyStir the macadamia nuts into thfrosting mixture after adding th

sugar.


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orange & semisweet chocolatebuttercream cupcakes

Prepare the basic cupcake recipesubstituting 1 tablespoon orangzest for the vanilla extract.

mocha buttercream cupcakes


For the frosting, substitute tablespoon freshly brewed darkcoffee for 1 tablespoon of cream.

sour cream chocolate cupcakes


substituting sour cream for th


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buttermilk in the cupcakes.

variations

applesauce & cinnamoncupcakes


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see base recipe

applesauce & pear cupcakes

Prepare the basic cupcake recipeSubstitute 1 ripe and rm, medium

pear for the apple. Lay slices ontop of each cupcake and sprinklwith sugar.

applesauce & warm caramecupcakes

Prepare the basic cupcake recipeTo make a caramel topping, plac2 cups (6 oz.) caramels in amedium pan with 3 tablespoon


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evaporated milk. Heat gentlystirring until all the caramels havmelted. Prick the top of thcupcakes with a toothpick andspoon the melted caramel over thcooled cakes. Then lay slices o

apple on top of each cupcake.

applesauce & brandy drizzle

cupcakes

Prepare the basic cupcake recipeTo make the drizzle, combine 4

tablespoons apple brandy with tablespoons sugar in a mediumpan. Simmer gently for 5 minutesthen spoon over the cupcakes


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Then lay slices of apple on top oeach cupcake.

variations

peanut butter cupcakes

see base recipe


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peanut butter & jam cupcakes


When the cupcakes have cooleduse a sharp knife to slice o thetops. Using a teaspoon, hollow oua small hole in the top of each

cupcake. Spoon 1/2 teaspoonstrawberry or raspberry jam intothe small hole. Place the top back

on the cupcake and frost.

chocolate peanut butte

cupcakesPrepare the basic cupcake recipeAdd 1/2 cup (3 1/2 oz.) semiswee

chocolate chips to the batter.


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peanut butter cupcakes withfudge frosting

Prepare the basic cupcake recipeFor the frosting, substitute smoothpeanut butter for the crunchy. Add2 tablespoons Dutch-process cocoa

powder to the frosting mixturafter adding the milk.

peanut butter bar cupcakes

Prepare the basic cupcake recipeWhen the cupcakes have cooled

use a sharp knife to slice o thetops. Using a teaspoon, hollow oua small hole in the top of each

cupcake. Spoon 1/2 teaspoon


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chopped peanut candy bar into thsmall hole. Place the top back onthe cupcake and frost.

variations

poppy seed cupcakes


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Prepare the basic cupcake recipeAfter creaming the batter, stir in1/2 cup (2 oz.) blueberries, andsubstitute 1 tablespoon nelygrated lime zest for the lemon zest.

poppy seed & cranberrycupcakes with lemon drizzle

Prepare the basic cupcake recipeAfter creaming the batter, stir in1/2 cup (3 1/2 oz.) dried choppedcranberries.

almond poppy seed cupcakewith almond drizzle


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Prepare the basic cupcake recipesubstituting 1 teaspoon almondextract for the lemon zest. For thdrizzle, substitute 1 teaspoonalmond extract plus 3 tablespoonmilk in place of the lemon juice.

variations


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madeleines

see base recipe

cassis-drizzled madeleines

Prepare the basic recipe. For thdrizzle, substitute 4 tablespooncassis liqueur for the lemon juice

and proceed as in base recipe.

chocolate madeleines

Prepare the basic recipe. Substitut2 tablespoons Dutch-process cocoapowder for 2 tablespoons of th

flour.


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vanilla madeleines

Prepare the basic recipe. Add

teaspoon vanilla extract to the eggand sugar before creaming thbatter. For the drizzle, mix 1 cup (41/2 oz.) confectioners sugar, 4

tablespoons milk, 1/2 teaspoonvanilla extract until it resemblethe consistency of heavy cream

Proceed as in base recipe.

orange madeleines

Prepare the basic cupcake recipesubstituting orange zest for lemon.


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variations

banana cupcakes

see base recipe

chocolate chip & banana


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cupcakes


Stir in 1/2 cup (3 1/2 oz.semisweet chocolate chips alongwith the mashed bananas.

cinnamon & oat-topped bananacupcakes

Prepare the basic cupcake recipeomitting the frosting. Place tablespoons granulated sugar, teaspoon cinnamon, 2 tablespoon

softened sweet butter, 4tablespoons rolled oats, and tablespoon flour in a medium bowl

Mix until well combined. Sprinkle a


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ittle over the cupcakes beforbaking them.

walnut & cinnamon-frostedbanana cupcakes

Prepare the basic cupcake recipeAdd 3 tablespoons choppedwalnuts and 1 teaspoon cinnamonto the frosting after creaming it.

blueberry & banana cupcakes

Prepare the basic cupcake recipeStir in 1/2 cup (3 oz.) driedblueberries along with the mashedbananas.


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fragrant &

spiced cupcakes

Exotic and unexpected avors make thes

cupcakes a culinary adventure. Unusual pairing

pistachio and rosewater, g and vanilla

cardamom and orange abound.


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carnation cupcakes

see variations

Cooking with owers goes back

centuries. You can nd old recipefor ower water, jellies, jams, andyes, cupcakes!

or the cupcakes



2 cups cake flour2 tsp. baking powder

1 tsp. salt

4 large eggs


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1/2 cup buttermilk


or the frosting

1 3/4 cups confectioners sugar

2 tbsp. lemon juice

3 dozen red, pink, or striped carnations

Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine all thecupcake ingredients in a large bowand beat with an electric mixe

until smooth and pale, about 2 to minutes. Spoon the batter into thcups. Bake for 20 minutes. Removpans from the oven and cool for 5


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minutes. Then remove the cupcakeand cool on a rack.

To make the frosting, sift thconfectioners sugar into a medium

bowl. Slowly add the lemon juicestirring until the frosting holds itshape. Spread the frosting onto thcooled cupcakes. Snip the heels o

the carnation owers and place aower in the center of eachcupcake.

Store unfrosted in an airtighcontainer for up to 3 days, o

freeze in an airtight container fo


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up to 3 months.

akes 1 1/2 dozen

chai cupcakes


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see variations


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Chai is a spiced Indian tea madwith frothy warm milk almosike an Indian cappuccino! Thi

cupcake captures its light, spicyflavor.

or the cupcakes

2 cups cake flour


1/2 tsp. salt

1 tbsp. chai tea powder

1/4 cup (1/2 stick) sweet butter, softened

3/4 cup packed light brown sugar

2 large egg whites2/3 cup buttermilk

or the frosting


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1 tbsp. lemon juice


Preheat the oven to 350F (175C)Place 12 baking cups in a munpan. In a medium bowl, mix thour, baking powder, salt, andchai powder. In a separate bowl

beat the butter and sugar untismooth. Add the egg whites slowlybeating well. Slowly add the oumixture, and nally the buttermilkMix until combined. Spoon thbatter into the cups. Bake for 20minutes. Remove pan from th

oven and cool for 5 minutes. Then


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remove the cupcakes and cool on arack. To make the frosting, mix thcream cheese and confectionerssugar together in a medium bowand beat until soft and light. Addthe lemon and vanilla, and bea

until smooth. Spoon the frostingover the cupcakes.


akes 1 dozen


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fennel cupcakes

see variations

Lightly crushed fennel seeds giv

this cupcake a sweet licorice avorn India, fennel seeds are chewed

after meals to refresh the breath.

or the cupcakes



2 cups cake flour2 tsp. baking powder

1 tsp. salt

4 large eggs


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1/2 cup buttermilk

1 tsp. finely crushed fennel seeds

or the frosting



1 tbsp. licorice-flavored liqueur


1 tsp. lightly crushed fennel seeds

Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine all the

cupcake ingredients in a mediumbowl and beat with an electrimixer until smooth and pale, abou2 to 3 minutes. Spoon the batte


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nto the cups. Bake for 20 minutesRemove pans from the oven andcool for 5 minutes. Then removthe cupcakes and cool on a rack.

To make the frosting, combine thcream cheese and confectionerssugar, and beat briskly until sofand creamy. Add the liqueur and

vanilla, and stir well. Swirl ontothe top of the cupcakes, anddecorate with the fennel seeds.

Store unfrosted for up to 3 days inan airtight container, or freeze fo

3 months.


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akes 1 1/2 dozen

rhubarb & gingercupcakes

see variations

The combination of rhubarb andginger is magnicent. It is believedthat rhubarb originated in Chinawhere it was used for its medicinaproperties.

or the cupcakes



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2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 tsp. vanilla1 cup cooked rhubarb

or the frosting



1 tbsp. lime juice

1/2 tsp. ground ginger

1 1/2 tbsp. roughly chopped candied ginger

Preheat the oven to 400F (200C)


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Place 18 paper baking cups inmun pans. Combine all thecupcake ingredients, except thrhubarb, in a medium bowl andbeat with an electric mixer untismooth and pale, about 2 to 3

minutes. Spoon the batter into thcups. Bake for 20 minutes. Removpans from the oven and cool for 5minutes. Then remove the cupcakeand cool on a rack. Hollow out asmall hole in each cake and lwith 1 teaspoon rhubarb.

For the frosting, combine the creamcheese and confectioners sugar


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and beat briskly until soft andcreamy. Add the lime juice, groundginger, and candied ginger and miwell. Spoon onto the cupcakesStore unfrosted in an airtighcontainer for up to 3 days, o

freeze for up to 3 months.

akes 1 1/2 dozen

lavender & honeycupcakes


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The marriage of lavender andhoney is truly wonderful. If youcan nd lavender honey, it wilenhance the flavor even more.

or the cupcakes


2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk


or the frosting



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For the frosting, beat the creamcheese and confectioners sugar ina medium bowl with an electrimixer, until light and creamy. Bean the honey and a few drops of th

food coloring. Stir in half of th

avender owers. Spread thefrosting onto the cupcakes andsprinkle with the reserved lavendeflowers.

Store without frosting in an airtigh

container for up to 3 days, ofreeze for up to 3 months.


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akes 1 1/2 dozen

hummingbird cupcakeswith marmalade frosting


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see variations


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nto the cups. Bake for 25 minutesRemove pan from the oven andcool for 5 minutes. Then removthe cupcakes and cool on a rackTo make the frosting, beat thbutter in a medium bowl. Add th

sugar and orange juice, and beasmooth. Add marmalade or save fogarnish. Spread or dollop frostingonto cupcakes and garnish withmarmalade if desired. Storunfrosted in an airtight containefor up to 3 days, or freeze for up to

3 months.

akes 1 dozen


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pistachio & rosewatercupcakes


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see variations

Rosewater is a delicate, sweeavoring made by steeping rosepetals in water, oil, or alcohol. Try

to use unsalted pistachios in thirecipe.

or the cupcakes


2 cups cake flour


1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 tsp. rosewater


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or the frosting

1 cup cream cheese


2 tbsp. rosewater

3 tbsp. chopped pistachios

Preheat the oven to 350F (175C)Place 18 paper baking cups inmun pans. Combine all thecupcake ingredients in a medium

bowl and beat with an electrimixer until smooth and pale, abou2 to 3 minutes. Spoon the batte

nto the cups. Bake for 20 minutesRemove pans from the oven andcool for 5 minutes. Then removthe cupcakes and cool on a rack.


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For the frosting, combine the creamcheese and confectioners sugarand beat with an electric mixeuntil soft and creamy. Add throsewater and stir well. Addpistachios, or save them fo

garnish. Swirl frosting onto the topof the cupcakes and garnish withpistachios if desired. Store withoufrosting for up to 3 days in anairtight container, or freeze for upto 3 months.

akes 1 1/2 dozen


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orange & armagnaccupcakes

see variations

For adults only! These cupcakewould be ideal on a cold wintenight.

or the cupcakes



2 cups cake flour


1 tsp. salt

4 large eggs


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1/4 cup buttermilk

2 tbsp. Armagnac

or the frosting



1 tsp. orange extract

1 1/2 tbsp. grated orange zest


bowl and beat with an electrimixer until smooth and pale, abou2 to 3 minutes. Spoon the battento the cups. Bake for 20 minutes


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Remove pans from the oven andcool for 5 minutes.

With a skewer or toothpick, pokholes in the tops of the cupcakes

then drizzle lightly with ArmagnacThen remove the cupcakes and cooon a rack. To make the frostingbeat the cream cheese in a bow

with an electric mixer until lighand uy. Beat in theconfectioners sugar for 1 to

minutes, then beat in the orangextract and zest until smooth andight. Spread the frosting on th

cupcakes. Store unfrosted for up to


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2 days in an airtight container, ofreeze for up to 3 months.

akes 1 1/2 dozen

spiced sour cream

cupcakessee variations

The hearty avor of these cupcakes perfect for tailgating parties and

fall picnics.


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or the cupcakes

1 1/2 cups all-purpose flour


2 tsp. cinnamon

1 tsp. allspice

1/4 tsp. nutmeg

2 large eggs3/4 cup sour cream

1 cup packed light brown sugar

3 tbsp. golden raisins

3 tbsp. chopped pecans

or the frosting




1 tbsp. grated orange zest


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2 tbsp. orange juice

Preheat the oven to 350F (175C)

Place 18 paper baking cups inmun pans. Sift the dryngredients into a medium bow

and put aside. In a large bowl, beathe eggs and sour cream with anelectric mixer. Add the sugar andmix well. Then add the dry

ngredients in 3 batches, and miuntil smooth. Stir in the raisins andpecans. Spoon the batter into thcups.

Bake for 20 minutes until rm

Remove pans from the oven and


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cool for 5 minutes. Then removthe cupcakes and cool on a rackTo make the frosting, beat thcream cheese and butter togethewith an electric mixer, until lighand uy. Add the confectioners

sugar and beat until creamy. Bean the orange zest and the juice

Spread the frosting on thcupcakes.

Store unfrosted in an airtigh

container for up to 3 days, ofreeze for up to 3 months.


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akes 1 1/2 dozen

cardamom & orangecupcakes


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see variations


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Cardamom has a pungent aromaand is often used in Indian cookingto flavor curries.

or the cupcakes




1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 tsp. ground cardamom


or the frosting



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1/4 cup sour cream

1 1/2 tbsp. grated orange zest


36 cardamom pods (for decoration only)


bowl and beat with an electrimixer until smooth and pale, abou2 to 3 minutes. Spoon the battento the cups. Bake in the oven fo

20 minutes. Remove pans from thoven and cool for 5 minutes. Thenremove the cupcakes and cool on a

rack.


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To make the frosting, beat thconfectioners sugar, butter, soucream, orange zest, and orangextract with an electric mixer untismooth. Spread the frosting on thcupcakes and top each with

cardamom pods. Store unfrostedfor up to 2 days in an airtighcontainer, or freeze for up to 3months.

akes 1 1/2 dozen


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variations

carnation cupcakes

see base recipe

frosted flower cupcakes


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Prepare the basic cupcake recipeTo prepare the frosted owers, puan egg white in a small bowl andsome granulated sugar in anothesmall bowl. Take a selection oower petals (roses and pansie

work well) and brush with eggwhite on both sides. Dust the petalwith the sugar, place on a trayand leave in a cool dry place to dryand stien. Lay on top of thefrosted cupcakes.

rose cupcakes

Prepare the basic cupcake recipeSubstitute 2 dozen rose petals fo


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chocolate chip & chai cupcakes


stirring in 1/2 cup (3 1/2 oz.semisweet chocolate chips afteadding the buttermilk.

cinnamon & orange chacupcakes

Prepare the basic cupcake recipeadding 2 teaspoons cinnamon tothe dry ingredients. Add tablespoon grated orange zes

along with the buttermilk.

white chocolate & vanilla cha


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variations

fennel cupcakes

see base recipe

fennel & orange cupcakes

Prepare the basic cupcake recipeAdd 1 tablespoon nely gratedorange zest to the cupcake mixtureFor the frosting, substitute teaspoon orange extract for thvanilla.


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fennel & almond cupcakes


adding 4 tablespoons choppedblanched almonds after mixing thcupcake batter.

fennel & pink pepper cupcakes


For the frosting, omit the vanillaextract and instead add 1 teaspoonfinely crushed pink peppercorns.

cardamom cupcakes


substituting crushed cardamom


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variations

rhubarb & ginger



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rhubarb, cinnamon & gingecupcakes

Prepare the basic cupcake recipeAdd 2 teaspoons cinnamon to thcupcake mixture before stirring thbatter.

rhubarb, custard & gingecupcakes

Prepare the basic cupcake recipeSlice the cupcakes horizontally andspread 1 tablespoon custard (o

prepared vanilla pudding) onto thbase. Pop the top back on andsmother with the ginger frosting.


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golden raisin, rhubarb & gingecupcakes

Prepare the basic cupcake recipeAfter mixing the batter, add 1/4cup (2 oz.) golden raisins.

emony rhubarb cupcakes


substituting lemon zest for thvanilla extract. In the frostingsubstitute lemon juice for lime juicand omit the ground and candied

ginger.

orange rhubarb cupcakes


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Prepare the basic cupcake recipesubstituting orange zest for thvanilla extract. In the frostingsubstitute orange juice for limuice and nely chopped candied

orange peel for the ground and

candied ginger.

variations


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lavender & honeycupcakes

see base recipe

dark chocolate & lavendecupcakes


After mixing the batter, fold in 1/cup (3 1/2 oz.) dark chocolatchips.

avender blueberry cupcakes


substituting lemon zest for vanilla


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and adding 1 cup dried blueberrieto the cupcake batter aftecreaming. For the frostingsubstitute 2 tablespoons lemonuice for the honey and 1 cup (4

oz.) fresh blueberries for th

avender flowers.

avender & orange ower cream

cupcakes

Prepare the basic cupcake recipeTo make the frosting, combine

tablespoons orange ower watewith the cream cheese andconfectioners sugar. Add thhoney. Beat well and stir in th


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avender flowers.

emon lavender cupcakes

Prepare the basic cupcake recipesubstituting lemon zest for th

vanilla extract. To make thfrosting, add 1 teaspoon lemon zesto the cream cheese andconfectioners sugar. Add thhoney. Beat well and stir in thavender flowers.


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macadamia hummingbirdcupcakes with marmaladefrosting

Prepare the basic cupcake recipadding 1/2 cup (3 1/2 oz.) choppedmacadamia nuts after mixing in th

eggs.

hummingbird cupcakes with figs

Prepare the basic cupcake recipesubstituting 1/4 cup (2 oz.chopped dried gs for th

pineapple.

hummingird cupcakes with


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emon frosting


To make the frosting, substitute tablespoons lemon juice for thorange juice, and 2 tablespoonemon curd for the marmalade.

hummingbird cupcakes withpineapple frosting

Prepare the basic cupcake recipeTo make the frosting, substitute tablespoons lemon juice for th

orange juice, and 1/4 cup (1 1/oz.) crushed pineapple for thmarmalade.


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black walnut hummingbirdcupcakes with marmaladefrosting

Prepare the basic cupcake, adding1/2 cup (2 oz.) nely ground blackwalnuts to the batter afte

creaming.

variations


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pistachio & rosewatercupcakes

see base recipe

pomegranate & rosewatecupcakes


For the frosting, add 3 tablespoonpomegranate seeds after combiningthe cream cheese and

confectioners sugar.

walnut & rosewater cupcakes



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For the frosting, substitute tablespoons chopped walnuts fothe pistachios.

almond & rosewater cupcakes

Prepare the basic cupcake recipeFor the frosting, substitute tablespoons toasted almonds fothe pistachios.

pistachio & orange ower wate

cupcakesPrepare the basic cupcake recipesubstituting orange ower watefor the rosewater. For the frosting


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substitute 1 tablespoon orangflower water for the rosewater.

pistachio & amaretto cupcakes


substituting 1 tablespoon Amarettofor the 1 teaspoon rosewater.


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variations

orange & armagnaccupcakes

see base recipe

orange, chocolate chip &armagnac cupcakes


adding 1/2 cup (3 1/2 oz.semisweet chocolate chips aftecombining the rest of the cupcakngredients.


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almond & amaretto cupcakes


substituting 2 tablespoonAmaretto for the Armagnac. Add tablespoons ground almonds to thcupcake mixture along with th

other ingredients. For the frostingadd 2 tablespoons choppedalmonds, and omit the orange juic

and zest.

hazelnut & kahlua cupcakes

Prepare the basic cupcake recipesubstituting 2 tablespoons Kahluafor the Armagnac. Add

tablespoons nely chopped


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hazelnuts to the cupcake mixturalong with the other ingredientsFor the frosting, add 2 tablespoonchopped hazelnuts, and omit thorange juice and zest.

orange, prune & armagnacupcakes

Prepare the basic cupcake recipeadding 1/2 cup (3 oz.) choppedpitted prunes after combining threst of the cupcake ingredients.


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variations

spiced sour cream



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ginger-frosted spiced sour creamcupcakes

Prepare the basic cupcake recipeFor the frosting, substitute tablespoons chopped candiedginger for the orange zest and

orange juice.

coee-frosted spiced sour creamcupcakes

Prepare the basic cupcake recipebut omit the frosting. For th

frosting, mix 2 tablespoons strongcoee and 2 tablespoons maltedmilk powder until dissolved. Whisk

1 1/2 cups (10 oz.) confectioners


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applesauce spiced cupcakes


substituting applesauce for the soucream.

variations


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cardamom & orangecupcakes

see base recipe

coee & cardamom-frostedcupcakes


For the frosting, omit the orangzest and extract. Add 2 tablespoonnstant coee granules to 1

teaspoon hot coee. Stir todissolve. Stir in 1 tablespoonKahlua. Set aside to cool. Stir thcooled coee mixture into the


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creamed confectioners sugarbutter, and sour cream.

cardamom, custard & orangecupcakes

Prepare the basic cupcake recipeSlice the cupcakes horizontally andspread 1 tablespoon custard (oprepared vanilla pudding) onto thbase. Pop the top back on andsmother with the orange frosting.

cardamom & lemongrascupcakes



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For the frosting, add 1 tablespoonnely chopped lemongrass aftecreaming the other ingredients.

cardamom, ice cream & orange

cupcakesPrepare the basic cupcake recipeSlice the cupcakes horizontally andplace a small scoop of cinnamonce cream onto the base. Pop th

top back on and drizzle with warmcaramel ice cream topping.


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chocolate

cupcakes

Minted chocolate

500 Cupcakes - Fergal Connolly

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Transcript of 500 Cupcakes - Fergal Connolly