500 cupcakes

A Quintet Book

Published by Sellers Publishing, Inc.161 John Roberts Road, South Portland, Maine04106Visit our Web site: www.sellerspublishing.comE-mail: rsp@rsvp.com

eISBN: 978-1-4162-0675-0

500 Cupcakes copyright © 2011 QuintetPublishing, Limited. All rights reserved underInternational and Pan-American copyrightConventions. By Payment of the required fees,you have been granted the non-exclusive, non-transferable right to access and read the text ofthis e-book on-screen. No part of this text may bereproduced, transmitted, down-loaded,decompiled, reverse engineered, or stored or

introduced into any information storage andretrieval system, in any form, by any means,whether electronic or mechanical, now known orhereinafter invented without the express writtenpermission of Sellers Publishing, Inc. e-books.

September 2011

This book was conceived, designed, andproduced byQuintet Publishing Limited6 Blundell StreetLondon N7 9BHUnited Kingdom

ORIGINAL EDITION:Project Editor: Jenny DoubtAssociate Project Editor: Rebecca WarrenEditor: Marianne Canty

Art Director: Roland CoddPhotographer: Ian GarlickHome Economist: Fergal ConnollyPublisher: Judith MoreCreative Director: Richard DewingManaging Editor: Jane Laing

UPDATED EDITION:Food Stylist: Lorna BrashPhotographer: Ian GarlickArt Director: Michael CharlesEditorial Assistants: Carly Beckerman-Boys, HollyWillsherManaging Editor: Donna GregoryPublisher: James Tavendale

contents

introduction

classic cupcakes

fragrant & spiced cupcakes

chocolate cupcakes

decadent cupcakes

celebration cupcakes

cupcakes for kids

cupcakes for alternative diets

designer cupcakes

introduction

Whether it’s their individual size, theirpretty frosting, or just their ability tobring back fond memories of childhood,cupcakes really do have ultimate treat-appeal. Every generation seems to lovethem, and even the most curmudgeonlyamong us will nd it hard to ght o asmile when presented with a plateful ofcupcakes.

Cupcakes come in many shapes andguises, but the one thing they all have

in common is that they’re small,individual-sized cakes baked in a muffinpan or cup-shaped molds, which areoften lined with pleated foil or paperbaking cups. You can make cupcakes bybaking almost any cake batter in a cup-shaped mold. Classic yellow cake orpound cake mixtures are particularlypopular, but gingerbread, carrot cakes,fruit cakes, yeasted cakes, and browniescan all be transformed into cupcakes.They can be frosted, decorated, glazed,dusted, or left unadorned — andwhichever you choose, they’re sure tobe delicious.

As well as making traditional baked

cupcakes, you can steam some mixturesto make dense, moist desserts, likebread pudding. You can make othercupcakes using the no-bake method, inwhich you spoon a mixture of meltedand dry ingredients into cupcake moldsand chill or leave them to set. Theseunbaked cupcakes are usually servedunfrosted, or simply dusted with a littleconfectioners’ sugar or unsweetenedcocoa powder.

types of cupcakes

Cupcakes go by many di erent names.Some describe speci c types of cakes,while others are more generic, butwhatever name they go by, cupcakes

can be found worldwide. Even inSoutheast Asia you’ll nd littlecupcakes. In the Philippines,mooncakes — rice cakes steamed inbanana leaf cups — are a delicious treat.

Many great classic cupcakes can beserved frosted — chocolate buttercreamcupcakes are served with a generoussmear of rich chocolate frosting. Others,such as vanilla cupcakes are deliciouswithout frosting. Madeleines are classicFrench cupcakes that are also servedplain. Baked in a shell-shaped mold,they are traditionally made with amixture of egg yolks beaten with sugarand lemon zest, then combined with

our, hazelnut butter, and whisked eggwhites. You will nd a modern recipefor madeleines.

Queen cakes are a traditional Britishcupcake made with a creamed buttermixture combination not unlike thevanilla cupcake mixture, with currants,and lemon zest added. Traditionally,Queen cakes were baked in small, utedmolds, but today they are usually bakedin paper-lined or greased muffin pans.

frosting cupcakes

Although some cupcakes are servedplain, it is the frosting that makes manycupcakes. Whether it’s a thick smear of

cream cheese frosting or an intricatelydecorated cake topped with fondantdecorations, it’s the topping that oftencauses the greatest delight, not just forthe sweet, luscious avor it adds to asimple cake. Once frosted, cupcakes arebest eaten right away, and if you intendto store or freeze them, don’t frost them

rst. Whether you are a child or adult,beginner or advanced baker, once youget started on the recipes in this book,you’ll realize just how fun baking anddecorating cupcakes can be!

basic equipment

Most cupcakes are incredibly simple tomake, and you’ll only need a few piecesof equipment.

scales, measuring cups & spoons

Accurate weighing scales and/orcalibrated measuring cups, as well asproper measuring spoons, are essentialfor successful baking. If the proportionsof ingredients are incorrect, the cupcakemay not rise and/or set properly.

mixing bowls and spoons

You will need a medium-sized bowl andwooden spoon for mixing most cupcakebatters. Smaller-sized bowls are usefulfor mixing small quantities. A largemetal spoon is useful for foldingingredients into delicate whiskedmixtures. Unless otherwise stipulated,use a medium-sized bowl for therecipes in this book.

sieves

You will need a large sieve for siftingdry ingredients such as our and a smallone for dusting icing sugar or cocoaover baked cupcakes.

baking cups

Pleated paper or foil baking cups areavailable in many sizes, from tiny petitfour cups for making mini cupcakes, togiant baking cups for extra-large treats.

muffin pans

Mu n pans are the most user-friendlypans for making standard cupcakes. Thestandard mu n pan has 6 or 12 cup-shaped indentations. You can line themwith paper baking cups, or simplygrease them before lling them withbatter. The standard mu n cup isapproximately 2 1/2 in. (6 cm.) indiameter. Mini and jumbo mu n pansare a great way to vary shapes and sizes

of your cupcakes. Mini mu n panshave 12 or 24 cup-shaped indentationsand are 2 in. (5 cm.) in diameter,whereas jumbo mu n pans have 6cup-shaped indentations, with each cupmeasuring 4 in. (10 cm.) in diameter.

other cupcake molds

You can bake cupcakes in other moldedpans. Shell-shaped madeleine pans arewidely available. You may also ndother pans with decorative, ridged cupsin a variety of sizes. Individual stainlesssteel molds or ceramic cups can also beused to bake cupcakes.

timers

Perfect timing is essential for success,so always use a timer when baking.Accurate digital timers are inexpensiveand well worth the investment.

wire racks

Leave most cupcakes in the pan to coolfor 5 minutes before transferring themto a wire rack to cool completely. Wireracks come in a variety of shapes andsizes.

other equipment

Electric mixers can save time and aregreat for combining all-in-one cakemixtures. The mixer should be set onmedium speed unless otherwise

indicated. A sharp, serrated knife with apointed end can help slice the tops ocupcakes or make a hollow in which tospoon filling.

ingredients

Most cupcake mixtures have four basicingredients: fat, sugar, eggs, and our.Other ingredients, such as chocolate,nuts, and dried fruit, are frequentlyadded.

Eggs enrich cupcake mixtures and helpto bind ingredients together. For the

best results, use eggs at roomtemperature. When whisking eggwhites, be sure to use a clean, grease-free bowl. Eggs should always be lightlybeaten before adding to the recipeunless otherwise stated.

butter & other fats

Sweet (unsalted) butter is usually bestfor cupcake mixtures; it gives awonderfully rich avor. For creamedcupcake mixtures, use butter at roomtemperature; for cut-in mixtures, usecold, rm butter; and for meltedmixtures, dice the butter before gentlywarming it. Margarine, white cookingfats, and mild-tasting vegetable oils

sometimes replace butter and are a goodchoice for those with a dairyintolerance or allergy. Butter and creamcheese should always be softened beforeadding to the recipe unless otherwisestated.

flour & flour alternatives

Most cupcake mixtures call for self-rising our or all-purpose our, withthe addition of a leavening agent. Wholewheat our is sometimes used, but itproduces cupcakes with a heavier,denser texture. Non-wheat ours, oftencombined with wheat flour, may also beused. These include cornmeal, oatmeal,cornstarch, and rice our. Ground nuts

may be used in place of our and areparticularly good for gluten-freecupcakes.

sugar & other sweeteners

There are many di erent types of sugar,all of which add their own unique tasteand texture to cupcake mixtures.Re ned white sugars add sweetness,while brown sugars add avor and coloras well. Brown sugar should always bepacked when being measured. Thetexture of the sugar will also a ect thecupcake. Granulated sugar is mostfrequently used for cupcakes, but rawsugar, and moist sugars such as brownsugar, are also used. For a ner texture,

substitute granlulated sugar forsuper ne, or make your own by pulsinggranulated sugar in a food processoruntil very ne. confectioners’ sugar isgenerally used for dusting cupcakes andmaking frosting. Light corn syrup,maple syrup, honey, and molasses canalso be used in cupcakes, either in placeof, or alongside, sugar. They give adistinctive taste and texture, and are afrequent addition to melted cakemixtures.

other ingredients & flavorings

Dried fruits, nuts, and seeds are apopular addition to cupcake mixtures.Dried fruits add natural sweetness, so

you may be able to use less sugar thanin a plain cupcake mixture. Di erentdried fruits are often interchangeable inrecipes.

Fresh fruit such as mashed bananas,apples, pineapples, and berries may alsobe folded into cupcake batters. Frozenfruit may be substituted for fresh in therecipes in this book. Thoroughly thawand drain before adding to the recipe.Chocolate may be used to avor or bindcake mixtures or to decorate bakedcupcakes. For the recipes in this book,you’ll need unsweetened cocoa powder,chocolate chips or chunks, and di erentvarieties of baking chocolate in your

pantry. Vanilla- avored pudding or pielling may be substituted for custard.

Always assume that herbs used in therecipes are dried, unless fresh isspeci ed. Other ingredients and

avorings include marshmallows,spices, cheese, vanilla, co ee, citruszest, almond extract, orange owerwater and rosewater, and liqueurs.

making

cupcakes

There are four main types of cupcakemixtures. The order in whichingredients are added and the way theyare combined — for example, beaten orfolded in — will a ect the nal textureof the cupcakes.

preparing the pan

When the recipe calls for the pan to be

greased, you may use any fat youchoose. Smear a little butter, margarine,or olive oil on a paper towel and wipeeach cup thoroughly. Low-caloriesprays can also be used for thispurpose. Fill any empty cups in the panwith water.

creamed mixtures

For creamed mixtures, you begin bycreaming the sugar and fat together tomake a light, u y mixture beforebeating in eggs. Self-rising our (or all-purpose our and a leavening agentsuch as baking powder) is then foldedin, along with any other avoringingredients.

The mixture should then be poured intobaking cups and baked immediately.Moisture and heat cause tiny bubbles ofcarbon dioxide to be released,producing cupcakes with a light andfluffy texture.

Sometimes baking powder may bereplaced with baking soda plus anacidic ingredient, such as vinegar, cider,or buttermilk. These substitutes allwork e ectively to help the cupcakerise while it is baking.

all-in-one mixtures

This technique is literally “all in one”:Put all the ingredients in a bowl and

beat them until smooth. Then fold inadditional ingredients such as driedfruit and pour the batter into the pan(s)for baking.

whisked mixtures

The classic cupcake mixture iswhisked. Begin by whisking eggs andsugar. Then fold in the our and otherdry ingredients. The air bubbles expandin the heat, causing the cupcake to riseand giving it a spongy texture.

general baking tips

When adding batter to a pan, you mayeither spoon or pour the batter into thecups. Each cup should be two-thirds

full unless otherwise stated. Whenbaking, the pans should be placed in thecenter of the oven. As oventemperatures vary by model, testcupcakes for doneness a few minutesbefore the end of the baking time. If askewer inserted into the center of thecupcake comes out clean, it is done. Ifyour cupcakes are brown on top but notcooked through, try lowering your oventemperature.

storing

Cupcakes made with a high proportionof fat can be stored in an airtightcontainer for several days. Low-fatcupcakes are usually best eaten on the

day of making. For the best results,store cakes unfrosted, and frost on theday of serving. Cupcakes can also befrozen, unfrosted, in an airtightcontainer for up to 3 months.

decorating

cupcakes

Cupcakes are the treats that you canreally go to town on when it comes todecoration. A simple spoonful offrosting with a cherry on top or adrizzle of melted chocolate is just thestart. Supermarkets and specialtycooking stores sell a host of ingredientsand equipment to help you — fromfood coloring and ready-made frostings

to edible sugared owers and brightlycolored candy. Here are a few ideas thatwill help you transform the simplestcupcakes into a stunning dessert.

getting started

If you’re going for simply frostedcupcakes — perhaps with a dollop offrosting and a big colored candy orwhole nut on top — leave the cupcakeas it is, with its domed top. However, ifyou want to go for a more intricatelydecorated cupcake — perhaps with apatterned frosting on top, or lots ofcandies — slice o the top of the caketo give you a at surface. Always waitfor cupcakes to cool before frosting

decorating cupcakes before baking

Unbaked cupcakes can be sprinkledwith coarse sugar; whole, chopped, or

aked nuts or dried fruit; or a piece offresh fruit such as a slice of apple orpeach. Don’t top them with anythingtoo heavy or it may sink into the batterduring baking.

fondant frosting

Perfect for rolling out and draping overcupcakes, this rm frosting can also becolored and made into shapes todecorate cakes. You can make ityourself, but it’s much easier to buy

ready-to-roll fondant frosting and colorit yourself. Simply add a few drops offood coloring and then thoroughlyknead the fondant. Repeat until thedesired color is achieved.

colored candy & cake decorations

Candy and colored sprinkles are easyways to decorate cupcakes. Alternately,look in specialty cooking stores forsugar owers, pastel-colored almonds,and other edible decorations. First topthe cupcakes with frosting or meltedchocolate, then allow it to set slightlybefore pressing on the decorations. Ifyou prefer a cupcake without too muchfrosting, use only a small blob to attach

individual candies or decorations —they’ll look just as good but won’t benearly so sweet.

fresh fruit

Summer berries look delightful (andtaste delectable) on top of frostedcupcakes. They’re particularly good oncakes topped with buttercream orcream cheese frosting. Or even simpler,just spoon a big dollop of heavy creamon top of each cupcake and top with a

few fresh raspberries or strawberries.

simple fillings

The simplest lling is avored heavy

cream. Try sweetening heavy creamwith a little confectioners’ sugar andadding a few drops of vanilla orpeppermint extract, rosewater, or citruszest. Honey and maple syrup make good

avorings, as do liqueurs such asCointreau.

moldable chocolate

Form ru es, roses, tiny fruits andvegetables, and many other shapes withthis sweet, malleable mixture. If youlike, tint and avor the chocolate afteradding the corn syrup. To work withthis chocolate, generously dust a atsurface, your hands, and any utensilswith confectioners’ sugar. To make

moldable white chocolate: In a doubleboiler, melt 1 lb. white chocolate. Stirin 1/2 cup corn syrup until the mixturebecomes smooth and glossy. Add a littlemore corn syrup if the chocolate is stillgrainy. Cover and refrigerate until readyto use. Makes 2 1/2 cups. To makemoldable dark chocolate, prepare thebasic recipe, substituting semisweetchocolate for white and adding 1/4 cupadditional light corn syrup.

serving ideas &

cupcake gifts

Cupcakes are often associated withchildren, but o er a plate of cupcakesto grown adults and you’re sure to seetheir faces light up. Whether it’s a rackof warm, wholesome little treats or aglittering cake stand piled high withpretty, pastel-colored confections,cupcakes are always a hit and seem toappeal to every generation.

cakes on the move

Baked in their own wrappers, theselovely cakes aren’t just for eating athome. An individual, portion-sized cakeis great for eating on the move— whether it’s a treat to go in alunchbox, an energy-boosting snack totake on a long walk, or an easy dessert toserve at a picnic.

dashing desserts

There’s something wonderfully informalyet utterly appealing about cupcakesthat makes them a great alternative todessert after a special meal. Who’s gottime to make a dessert after anappetizer and main course — and who’s

really got room to t one in? Why notbring out a plate of sophisticatedcupcakes with co ee instead? You’resure to get just as much praise as youwould for a dessert that takes hours tomake.

celebrating with cupcakes

Big celebration cakes are a thing of thepast. What everyone wants now is atowering pile of cupcakes. Forbirthdays, pile up cupcakes on a plateand stick them with birthday candlesand baby indoor sparklers to really getthe celebrations going. This alternativeto the traditional cake is particularlygood for kids’ parties, where little

children can struggle with a big slice ofcake — or for adult parties whereeveryone is trying to watch theirwaistline!

Huge, tiered wedding cakes are o theagenda for those in the know. For a realimpact at your wedding, go for prettywhite wedding cupcakes piled high on acake stand or arranged in tiers. It makesserving so much easier — and guestswill love them.

special gifts

Cupcakes make great gifts, and you’resure to put a smile on the face of therecipient. They’re usually best packed

in a single layer, with a little tissuepaper tucked around them to make surethey don’t shift as you transport them.Pretty boxes with clear plastic lids are agood choice, particularly for cupcakeswith decorative frosting. They’reavailable from stationery anddepartment stores, so look around andsee what you can nd. Flat basketsmake another pretty way to deliveryour cupcakes. Arrive at a brunch partywith a basket full of cupcakes and yourhost — and the other guests — will loveyou for them!

Cupcakes with a rm frosting (such asfondant or royal frosting) can look

pretty wrapped up individually in clearcellophane. Cut out a large square ofcellophane, place a cupcake in thecenter, then pull up the edges aroundthe cake and tie with ribbon. Theseindividually wrapped cakes make greatgoing-home presents after a kids’ partyor festive wedding favors. You can alsodecorate the foil or paper baking cupsthat contain the cupcakes. Try tyingribbon around each baking cup, or cutout a round of pretty fabric, place thecupcake in the center, and tie up rmlywith coordinating ribbon.

classic cupcakes

These cupcakes have delighted generations.

From the classic combination of apple and

cinnamon to the irresistibly rich pairing of rum

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

spanish orange syrupcupcakes

see variations

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

for the cupcakes

2 medium, seedless sweet oranges, peeledand roughly chopped

1/2 cup (1 stick) sweet butter1 cup granulated sugar2 large eggs1/2 cup semolina

1/2 cup almond meal1/2 cup cake flour1/2 tsp. baking powder1/4 tsp. salt

for the syrup

1 peeled orange rind, from cupcake recipe1/2 cup granulated sugar1 cup water

Preheat the oven to 325˚F (160˚C).Place 12 paper baking cups in amu n pan. In a saucepan, coverthe oranges with 1 cup water.Simmer until tender, about 15minutes. Cool. Drain the orangesand purée in a food processor. In a

bowl, beat the butter and sugarwith an electric mixer until light.Slowly beat in the eggs. Stir in therest of the ingredients, along withthe orange purée, until wellcombined. Spoon the mixture intothe cups. Bake for 22 to 25 minutesor until a cake tester inserted in thecenter comes out clean. Removepan from the oven and cool.

To make the syrup, thinly slice theorange rind, removing the pith. Cutthe orange rind into thin strips. Ina pan, bring the sugar and water toa simmer, stirring to dissolve the

sugar. Add the orange strips andboil uncovered for 5 minutes, oruntil tender. With a toothpick,prick 5 holes in each cupcake andpour the warm syrup over them.Then remove the cupcakes and coolon a rack. Store in an airtightcontainer for up to 2 days.

Makes 1 dozen

vanilla cupcakes

see variations

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

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 1/2 tsp. vanilla extract

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

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 cups.Bake for 20 minutes or until a caketester inserted in the center comesout clean.

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

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

Makes 1 1/2 dozen

gingerbread pots

see variations

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

for the gingerbread

1 cup cake flour1 cup white whole wheat flour1 tbsp. baking powder4 tsp. ground ginger1 tsp. cinnamon1 cup packed unrefined brown sugar2 large eggs1/2 cup honey1/2 cup butter, melted

3/4 cup milk2 tbsp. roughly chopped candied ginger

for the drizzle

1 cup confectioners’ sugar5 tbsp. lemon juice

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups in amu n pan or line 12 small terracotta pots with baking parchment.Sift the ours, baking powder,ginger, and cinnamon into a largebowl. In a medium bowl combinethe remaining ingredients and beatwith an electric mixer until smooth,about 2 to 3 minutes. Stir into the

dry ingredients. Spoon the batterinto the cups.

Bake for 20 minutes or until a caketester inserted in the center comesout clean. Remove pan or potsfrom the oven and cool for 10minutes. Then remove cupcakesand cool on a rack. To make thedrizzle, sift the confectioners’ sugarinto a bowl and slowly add thelemon juice, stirring until justcombined. Drizzle over the tops ofthe cupcakes. Store in an airtightcontainer for up to 3 days.

Makes 1 dozen

lemon butterfly cupcakes

see variations

You’ll love these delicate littlenumbers, which can be served withtea or as a dessert.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla extract

for the frosting

1/2 cup (1 stick) sweet butter2 cups confectioners’ sugar, sifted

1 tsp. vanilla extract1 tbsp. lemon zest

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine allingredients for the cupcakes in alarge bowl and beat with anelectric mixer until smooth andpale, about 2 to 3 minutes. Spoonthe batter into the cups.

Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. Prepare thefrosting by beating the butter,

confectioners’ sugar, vanilla, andlemon zest until smooth. Cut a slicefrom the top of each cake and cut itinto two. Pipe the frosting onto the

attened top of each cupcake.Then place the half-circles of cakeat an angle on each side of thefrosting.

Store unfrosted in an airtightcontainer for up to 3 days, orfreeze for up to 3 months.

Makes 1 1/2 dozen

rum & raisin cupcakes

see variations

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

for the cupcakes

1/2 cup (3 1/2 oz.) raisins3 tbsp. dark rum1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk

for the syrup

5 tbsp. dark rum2 tbsp. unpacked light brown sugar

Soak the raisins in the rum for 2 to3 hours or overnight to softenthem. Drain. Preheat the oven to350˚F (175˚C). Place 18 paperbaking cups in mu n pans.Combine all the cupcakeingredients in a large bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Stir in the raisins. Spoonthe batter into the cups. Bake for20 minutes.

While the cupcakes are in the oven,combine the syrup ingredients in apan. Over low heat, dissolve thesugar in the rum. Simmer for 5minutes, then remove from theheat. Remove pans from the oven.With a toothpick, prick 5 holes ineach cupcake and pour the warmsyrup over them. Then remove thecupcakes and cool on a rack.

Makes 1 1/2 dozen

mini raspberry & coconutcupcakes

see variations

The inspiration for these cupcakescame from the classic EnglishBakewell tart.

3 tbsp. ground almonds1/2 cup (2 1/2 oz.) flaked coconut1 1/2 cups confectioners’ sugar, sifted1 1/2 cups all-purpose flour1 tsp. baking powder1/2 cup (1 stick) sweet butter, melted5 egg whites1 cup fresh or thawed, frozen raspberries2 tbsp. shredded coconut

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

In a large bowl, combine theground almonds, coconut,confectioners’ sugar, our, andbaking powder. Stir in the butter,followed by the egg whites.

Spoon the mixture into the cups.Drop a raspberry and some of theshredded coconut on top of eachcupcake. Bake for 12 to 15 minutesor until lightly browned. Removethe cups from the oven and cool for5 minutes. Then remove thecupcakes and cool on a rack.

Store in an airtight container for

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

Makes 2 dozen

carrot & walnut cupcakes

see variations

Carrot cake somehow doesn’t seemto be as naughty as other cakes!

for the cupcakes

1 cup (2 sticks) sweet butter, softened

1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. allspice1 cup (3 1/2 oz.) chopped walnuts1 cup freshly shredded carrots2 tbsp. golden raisins

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. lemon juice1 tsp. vanilla extract3 tbsp. chopped walnuts

Preheat the oven to 350˚F (175˚C).Place 18 baking cups in mu npans. Combine the butter, sugar,

our, baking powder, salt, eggs,and buttermilk in a large bowl andbeat with an electric mixer untilsmooth, about 2 to 3 minutes. Stirin the rest of the ingredients.Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. To make thefrosting, slowly beat the creamcheese and confectioners’ sugar ina large bowl with an electric mixeruntil creamy and soft. Add the

lemon juice and vanilla and beatbriskly until well combined. Spreadthe frosting liberally onto thecooled cupcakes and garnish withthe chopped walnuts.

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

Makes 1 1/2 dozen

very cherry cupcakes

see variations

Maraschino cherries give thesecupcakes a wonderful rich flavor.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk2 tbsp. kirsch

for the frosting

3 cups confectioners’ sugar, sifted1 cup (2 sticks) sweet butterPinch of saltRed food coloring18 bottled morello or maraschino cherries

with stems

Combine all the cupcakeingredients in a large bowl andbeat with an electric mixer untilsmooth, about 2 to 3 minutes.Spoon the batter into the cups.Bake for 20 to 22 minutes. Remove

pans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. To make thefrosting, beat the confectioners’sugar, butter, and salt in a mediumbowl with an electric mixer untilsmooth. Add a few drops of thefood coloring and beat until wellcombined and pink. Spread thefrosting onto the cooled cupcakesand garnish with a cherry.

Makes 1 1/2 dozen

classic chocolatebuttercream cupcakes

see variations

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

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar1 1/2 cups cake flour1 1/2 tsp. baking powder4 tbsp. Dutch-process cocoa powder4 large eggs1/2 cup buttermilk1 tsp. vanilla extract

for the frosting

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

2 tbsp. heavy cream1/2 cup (1 stick) sweet butter, softened1 1/2 cups confectioners’ sugar, sifted

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth, about 2 to 3 minutes.Spoon the batter into the cups.Bake for 20 to 22 minutes or until acake tester inserted in the centercomes out clean. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. For thefrosting, put the chocolate, cream,

and butter in a pan over low heat.Stir gently until combined. Removefrom the heat and stir in theconfectioners’ sugar until themixture is smooth. Swirl onto thecupcakes.

Store unfrosted in an airtightcontainer for up to 2 days.

Makes 1 1/2 dozen

applesauce & cinnamon

cupcakes

see variations

Cinnamon brings a delicatesweetness to this cupcake recipeand complements the applesaucemarvelously.

1/2 cup (1 stick) sweet butter, softened1/2 cup plus 1 tbsp. granulated sugar1 cup cake flour1 tsp. baking powder1/2 tsp. salt2 large eggs1/4 cup buttermilk3/4 cup unsweetened applesauce3/4 tsp. cinnamon1/2 cup (3 1/2 oz.) chopped pecans

1/2 cup (3 1/2 oz.) golden raisins1 small red eating apple, thinly sliced2 tbsp. granulated sugar

Preheat the oven to 350˚F (175˚C).Grease a 12-cup mu n pan. Placethe butter, sugar, our, bakingpowder, salt, eggs, and buttermilkin a bowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Stir in theapplesauce, cinnamon, pecans, andraisins.

Spoon the batter into the cups. Laythe apple slices on top and sprinklewith a little sugar.

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

Makes 1 dozen

peanut butter cupcakes

see variations

The texture of crunchy peanutbutter in this recipe is excellent,though creamier varieties alsowork.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 cup crunchy peanut butter

for the frosting

1/2 cup crunchy peanut butter1/2 cup (1 stick) sweet butter, softened2 tsp. vanilla extract2 cups confectioners’ sugar, sifted2 tbsp. milk

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine the butter,sugar, our, baking powder, salt,eggs, and buttermilk in a largebowl and beat with an electricmixer until smooth, about 2 to 3minutes. Stir in the peanut butteruntil well combined. Spoon thebatter into the cups. Bake for 20 to

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

To make the frosting, combine thepeanut butter, butter, and vanillain a medium bowl. Using anelectric mixer, beat until light and

u y, about 1 to 2 minutes. Addthe confectioners’ sugar along withthe milk, and beat until wellcombined. Swirl the frosting ontothe cooled cupcakes. Storeunfrosted in an airtight containerfor up to 3 days, or freeze for up to

3 months.

Makes 1 1/2 dozen

poppy seed cupcakeswith lemon drizzle

see variations

The poppy seeds give thesecupcakes a wonderful crunch!

for the cupcakes

1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla extract1 tbsp. poppy seeds1 tbsp. grated lemon zest

for the drizzle

1 cup confectioners’ sugar4 tbsp. lemon juice2 tbsp. poppy seeds

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

mu n pans. Combine the butter,sugar, our, baking powder, salt,eggs, and buttermilk in a largebowl and beat with an electricmixer until smooth, about 2 to 3minutes. Stir in the vanilla, poppyseeds, and lemon zest until wellcombined. Spoon the batter intothe cups. Bake for 20 to 22minutes. Remove pans from theoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack. To make the drizzle, sift theconfectioners’ sugar into a bowland stir in the lemon juice until itresembles the consistency of heavycream. Stir in the poppy seeds and

drizzle over the cupcakes.

Makes 1 1/2 dozen

madeleines

see variations

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

for the madeleines

4 large eggs1 cup granulated sugar1 cup all-purpose flour1 tsp. baking powder1 tbsp. grated lemon zest1/2 cup (1 stick) sweet butter, melted and

cooled

for the drizzle

1 cup confectioners’ sugar4 tbsp. lemon juice1 tbsp. grated orange zest

Preheat the oven to 350˚F (175˚C).Grease a pan for 18 smallmadeleines. In a medium bowl,beat the eggs and sugar until paleand thick. Sift the our and bakingpowder into a separate mediumbowl. Slowly add the our to theegg mixture. Stir in the lemon zest,and pour in the melted butter.Refrigerate for 20 minutes. Spoonthe batter into the pan, lling eachmold about two-thirds full. Bake for20 minutes. Remove pan from theoven and cool for 10 minutes. Thenremove the madeleines and cool ona rack.

To make the drizzle, sift theconfectioners’ sugar into a bowland stir in the lemon juice until itresembles the consistency of heavycream. Stir in the orange zest anddrizzle over the madeleines, beforedusting with confectioners’ sugar.Store in an airtight container up to2 days, or freeze for up to 3months.

Makes 1 1/2 dozen

banana cupcakes

see variations

The subtle avor of bananaperfectly complements the creamcheese frosting.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1/4 tsp. nutmeg1 cup (about 2 large) mashed ripe bananas

for the frosting

1 cup cream cheese

1 1/2 cups confectioners’ sugar, sifted1 tbsp. lemon juice1 tsp. vanilla extract1 banana, thinly sliced

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine the butter,sugar, our, baking powder, salt,eggs, buttermilk, and nutmeg in alarge bowl and beat with anelectric mixer until smooth, about 2to 3 minutes. Stir in the mashedbananas until well combined.Spoon the batter into the cups.Bake for 20 to 22 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakes

and cool on a rack.

To make the frosting, slowly beatthe cream cheese in a large bowlwith an electric mixer until it is softand smooth. Add the confectioners’sugar, lemon juice, and vanilla.Beat briskly until smooth and wellcombined. Swirl the frosting ontothe cooled cupcakes. Decorate eachcupcake with a banana slice. Storeunfrosted in an airtight containerfor up to 3 days, or freeze for up to3 months.

Makes 1 1/2 dozen

variations

spanish orange syrupcupcakes

see base recipe

blood orange syrup cupcakesPrepare the basic cupcake recipe,substituting blood oranges for thesweet oranges.

orange & lemon syrup cupcakesPrepare the basic cupcake recipe,adding 2 tablespoons lemon juiceto the orange purée. For the syrup,zest 1 medium lemon and add withthe orange zest to the water andsugar syrup.

grapefruit & orange syrupcupcakesPrepare the basic cupcake recipe.Add 2 tablespoons grapefruit juiceto the orange purée. For the syrup,zest half a medium grapefruit andadd it with the orange zest to thewater and sugar syrup.

key lime syrup cupcakesPrepare the basic cupcake recipe,substituting 6 small Key limes or 4Persian limes for the sweetoranges, and use lime rind to makethe syrup.

mandarin oranges & almondsyrup cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (4 oz.) puréedmandarin oranges for the orangesin the cupcakes and preparedalmond syrup for the orange syrup.

variations

vanilla cupcakes

see base recipe

saffron cupcakesPrepare the basic cupcake recipe.Add a pinch of sa ron to 2tablespoons boiling water. Infusefor 5 minutes. After creaming thecupcake ingredients, stir in sa ronand water.

almond cupcakesPrepare the basic cupcake recipe,adding 3 tablespoons ground

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

vanilla & raisin cupcakesPrepare the basic cupcake recipe.After creaming the cupcakeingredients, stir in 1/2 cup (3 1/2oz.) golden raisins.

coffeetime cupcakesPrepare the basic cupcake recipe,substituting co ee extract forvanilla.

variations

gingerbread pots

see base recipe

fruity pots

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

rhubarb ginger potsAdd 1/2 cup (3 1/2 oz.) cookedsweetened rhubarb to the eggmixture before stirring in the dryingredients.

banana ginger potsAdd 1 mashed banana to the eggmixture before stirring in the dry

ingredients.

apple ginger potsAdd 1 grated Golden Deliciousapple to the egg mixture beforestirring in the dry ingredients.

gingerbread pots with gingerhoney drizzlePrepare the basic cupcake recipe,substituting 1/2 cup (6 oz.) honeyand 1 tablespoon freshly gratedginger for the drizzle. Simmer thehoney and ginger together in asaucepan for 5 minutes, let cool,

then drizzle over the cupcakes.

variations

lemon butterfly cupcakes

see base recipe

orange & lemon butter ycupcakesPrepare the basic cupcake recipe.Add 1 1/2 tablespoons gratedorange zest to the frosting mixture.

red currant butterfly cupcakesPrepare the basic cupcake recipe.Lightly crush 1/3 cup (2 1/2 oz.)fresh or thawed frozen red currantswith a fork and add to the frostingmixture.

hazelnut & raisin butter ycupcakes

Prepare the basic cupcake recipe.Stir 3 tablespoons roughly choppedtoasted hazelnuts and 2tablespoons golden raisins into thecreamed frosting mixture.

blueberry & lemon butter ycupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) driedblueberries.

variations

rum & raisin cupcakes

see base recipe

orange liqueur & candied peel

cupcakesPrepare the basic cupcake recipe,substituting orange liqueur for therum and 1/2 cup (3 1/2 oz.)chopped candied peel for theraisins.

vodka, chili & chocolate chipcupcakesPrepare the basic cupcake recipe.Substitute vodka for the rum. Add 1tablespoon seeded and nelychopped chilies and 1/2 cup (3 1/2oz.) semisweet chocolate chips inplace of the raisins.

malibu & pineapple cupcakesPrepare the basic cupcake recipe,substituting Malibu for the rum and1/2 cup (3 1/2 oz.) nely choppeddried pineapple for the raisins.

golden sherry cupcakesPrepare the basic cupcake recipe,substituting sherry for the rum and1/2 cup (2 1/2 oz.) golden raisinsfor the raisins.

variations

mini raspberry & coconutcupcakes

see base recipe

mini blueberry & coconutcupcakesPrepare the basic cupcake recipe,substituting blueberries for theraspberries and adding 1tablespoon finely grated lime zest.

mini blackberry & coconutcupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (2 1/2 oz.)blackberries for the raspberries.

mini lime, mango & coconutcupcakes

Prepare the basic cupcake recipe,substituting 1/2 cup (2 oz.) nelychopped fresh or frozen mango and1 tablespoon finely grated lime zestfor the raspberries.

mini pistachio & apricotcupcakesPrepare the basic cupcake recipe,substituting ground pistachios forthe almond meal and chopped,canned apricots for the raspberries.

variations

carrot & walnut cupcakes

see base recipe

co ee & walnut-frosted carrot

cupcakesPrepare the basic cupcake recipe.Add 1 teaspoon hot co ee, 1teaspoon instant co ee granules,and 1 teaspoon co ee liqueur tothe frosting mixture. Swirl theco ee frosting on top of thecupcakes, and garnish withchopped walnuts.

orange cream cheese-frostedcarrot cupcakesPrepare the basic cupcake recipe.To make the frosting, substitute 1tablespoon orange juice for thelemon juice. Swirl the frosting and

garnish with chopped walnuts andfinely grated lemon zest.

mascarpone-frosted carrotcupcakesPrepare the basic cupcake recipe.To make the frosting, substitute 1cup (8 oz.) mascarpone for thecream cheese.

zucchini, yellow squash & carrotcupcakesPrepare the basic cupcake recipe,using 1/3 cup (2 oz.) each ofshredded carrots, grated zucchini,

and grated yellow squash in placeof carrots.

variations

very cherry cupcakes

see base recipe

chocolate chip & cherry-frostedcupcakesPrepare the basic cupcake recipe.Stir 1/2 cup (3 1/2 oz.) semisweetchocolate chips into the frostingmixture after adding the foodcoloring.

almond & cherry-frostedcupcakesPrepare the basic cupcake recipe,adding 3 tablespoons groundalmonds to the batter mixture.Sprinkle 2 tablespoons of toastedalmonds on top of the frosting, andgarnish each with a cherry.

crispy meringue & cherry-frostedcupcakesPrepare the basic cupcake recipe.Place 4 small meringue shells in aplastic food storage bag and lightlycrush them with a rolling pin.Gently stir into the frosting mixtureafter adding the food coloring.Swirl onto the cupcakes.

cherry, cherry cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (2 1/2 oz.) driedcherries to the batter.

variations

classic chocolatebuttercream cupcakes

see base recipe

white & semisweet chocolatebuttercream cupcakesPrepare the basic cupcake recipe,stirring 3 tablespoons mixedsemisweet chocolate chips andwhite chocolate chips into thecreamed batter.

macadamia nut-frostedbuttercream cupcakesPrepare the basic cupcake recipe.Lightly toast 1/2 cup (3 1/2 oz.)macadamia nuts and chop nely.Stir the macadamia nuts into thefrosting mixture after adding thesugar.

orange & semisweet chocolatebuttercream cupcakesPrepare the basic cupcake recipe,substituting 1 tablespoon orangezest for the vanilla extract.

mocha buttercream cupcakesPrepare the basic cupcake recipe.For the frosting, substitute 1tablespoon freshly brewed darkcoffee for 1 tablespoon of cream.

sour cream chocolate cupcakesPrepare the basic cupcake recipe,substituting sour cream for the

buttermilk in the cupcakes.

variations

applesauce & cinnamoncupcakes

see base recipe

applesauce & pear cupcakesPrepare the basic cupcake recipe.Substitute 1 ripe and rm, mediumpear for the apple. Lay slices ontop of each cupcake and sprinklewith sugar.

applesauce & warm caramelcupcakesPrepare the basic cupcake recipe.To make a caramel topping, place2 cups (6 oz.) caramels in amedium pan with 3 tablespoons

evaporated milk. Heat gently,stirring until all the caramels havemelted. Prick the top of thecupcakes with a toothpick andspoon the melted caramel over thecooled cakes. Then lay slices ofapple on top of each cupcake.

applesauce & brandy drizzlecupcakesPrepare the basic cupcake recipe.To make the drizzle, combine 4tablespoons apple brandy with 3tablespoons sugar in a mediumpan. Simmer gently for 5 minutes,then spoon over the cupcakes.

Then lay slices of apple on top ofeach cupcake.

variations

peanut butter cupcakes

see base recipe

peanut butter & jam cupcakesPrepare the basic cupcake recipe.When the cupcakes have cooled,use a sharp knife to slice o thetops. Using a teaspoon, hollow outa small hole in the top of eachcupcake. Spoon 1/2 teaspoonstrawberry or raspberry jam intothe small hole. Place the top backon the cupcake and frost.

chocolate peanut buttercupcakesPrepare the basic cupcake recipe.Add 1/2 cup (3 1/2 oz.) semisweetchocolate chips to the batter.

peanut butter cupcakes withfudge frostingPrepare the basic cupcake recipe.For the frosting, substitute smoothpeanut butter for the crunchy. Add2 tablespoons Dutch-process cocoapowder to the frosting mixtureafter adding the milk.

peanut butter bar cupcakesPrepare the basic cupcake recipe.When the cupcakes have cooled,use a sharp knife to slice o thetops. Using a teaspoon, hollow outa small hole in the top of eachcupcake. Spoon 1/2 teaspoon

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

variations

poppy seed cupcakes

with lemon drizzle

see base recipe

poppy seed cupcakes withorange & lemon drizzlePrepare the basic cupcake recipeusing 1/2 tablespoon orange zestand 1/2 tablespoon lemon zest. Tomake the drizzle, use 2 tablespoonslemon juice and 2 tablespoonsorange juice.

poppy seed & blueberry cupcakeswith lime drizzle

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

almond poppy seed cupcakeswith almond drizzle

Prepare the basic cupcake recipe,substituting 1 teaspoon almondextract for the lemon zest. For thedrizzle, substitute 1 teaspoonalmond extract plus 3 tablespoonsmilk in place of the lemon juice.

variations

madeleines

see base recipe

cassis-drizzled madeleinesPrepare the basic recipe. For thedrizzle, substitute 4 tablespoonscassis liqueur for the lemon juice,and proceed as in base recipe.

chocolate madeleinesPrepare the basic recipe. Substitute2 tablespoons Dutch-process cocoapowder for 2 tablespoons of theflour.

vanilla madeleinesPrepare the basic recipe. Add 1teaspoon vanilla extract to the eggsand sugar before creaming thebatter. For the drizzle, mix 1 cup (41/2 oz.) confectioners’ sugar, 4tablespoons milk, 1/2 teaspoonvanilla extract until it resemblesthe consistency of heavy cream.Proceed as in base recipe.

orange madeleinesPrepare the basic cupcake recipe,substituting orange zest for lemon.

variations

banana cupcakes

see base recipe

chocolate chip & banana

cupcakesPrepare the basic cupcake recipe.Stir in 1/2 cup (3 1/2 oz.)semisweet chocolate chips alongwith the mashed bananas.

cinnamon & oat-topped bananacupcakesPrepare the basic cupcake recipe,omitting the frosting. Place 3tablespoons granulated sugar, 1teaspoon cinnamon, 2 tablespoonssoftened sweet butter, 4tablespoons rolled oats, and 1tablespoon flour in a medium bowl.Mix until well combined. Sprinkle a

little over the cupcakes beforebaking them.

walnut & cinnamon-frostedbanana cupcakesPrepare the basic cupcake recipe.Add 3 tablespoons choppedwalnuts and 1 teaspoon cinnamonto the frosting after creaming it.

blueberry & banana cupcakesPrepare the basic cupcake recipe.Stir in 1/2 cup (3 oz.) driedblueberries along with the mashedbananas.

fragrant &

spiced cupcakes

Exotic and unexpected avors make these

cupcakes a culinary adventure. Unusual pairings

— pistachio and rosewater, g and vanilla,

cardamom and orange — abound.

carnation cupcakes

see variations

Cooking with owers goes backcenturies. You can nd old recipesfor ower water, jellies, jams, andyes, cupcakes!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs

1/2 cup buttermilk1 tsp. vanilla extract

for the frosting

1 3/4 cups confectioners’ sugar2 tbsp. lemon juice3 dozen red, pink, or striped carnations

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5

minutes. Then remove the cupcakesand cool on a rack.

To make the frosting, sift theconfectioners’ sugar into a mediumbowl. Slowly add the lemon juice,stirring until the frosting holds itsshape. Spread the frosting onto thecooled cupcakes. Snip the heels othe carnation owers and place a

ower in the center of eachcupcake.

Store unfrosted in an airtightcontainer for up to 3 days, orfreeze in an airtight container for

up to 3 months.

Makes 1 1/2 dozen

chai cupcakes

see variations

Chai is a spiced Indian tea madewith frothy warm milk — almostlike an Indian cappuccino! Thiscupcake captures its light, spicyflavor.

for the cupcakes

2 cups cake flour1 tsp. baking powder1/2 tsp. salt1 tbsp. chai tea powder1/4 cup (1/2 stick) sweet butter, softened3/4 cup packed light brown sugar2 large egg whites2/3 cup buttermilk

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. lemon juice1 tsp. vanilla extract

Preheat the oven to 350˚F (175˚C).Place 12 baking cups in a mu npan. In a medium bowl, mix the

our, baking powder, salt, andchai powder. In a separate bowl,beat the butter and sugar untilsmooth. Add the egg whites slowly,beating well. Slowly add the ourmixture, and nally the buttermilk.Mix until combined. Spoon thebatter into the cups. Bake for 20minutes. Remove pan from theoven and cool for 5 minutes. Then

remove the cupcakes and cool on arack. To make the frosting, mix thecream cheese and confectioners’sugar together in a medium bowland beat until soft and light. Addthe lemon and vanilla, and beatuntil smooth. Spoon the frostingover the cupcakes.

Makes 1 dozen

fennel cupcakes

see variations

Lightly crushed fennel seeds givethis cupcake a sweet licorice avor.In India, fennel seeds are chewedafter meals to refresh the breath.

for the cupcakes

1/2 cup buttermilk1 tsp. finely crushed fennel seeds

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. licorice-flavored liqueur1 tsp. vanilla extract1 tsp. lightly crushed fennel seeds

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batter

into the cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.

To make the frosting, combine thecream cheese and confectioners’sugar, and beat briskly until softand creamy. Add the liqueur andvanilla, 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 for3 months.

Makes 1 1/2 dozen

rhubarb & gingercupcakes

see variations

The combination of rhubarb andginger is magni cent. It is believedthat rhubarb originated in China,where it was used for its medicinalproperties.

for the cupcakes

1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla1 cup cooked rhubarb

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. lime juice1/2 tsp. ground ginger1 1/2 tbsp. roughly chopped candied ginger

Preheat the oven to 400˚F (200˚C).

Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients, except therhubarb, in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. Hollow out asmall hole in each cake and llwith 1 teaspoon rhubarb.

For the frosting, combine the creamcheese and confectioners’ sugar,

and beat briskly until soft andcreamy. Add the lime juice, groundginger, and candied ginger and mixwell. Spoon onto the cupcakes.Store unfrosted in an airtightcontainer for up to 3 days, orfreeze for up to 3 months.

Makes 1 1/2 dozen

lavender & honeycupcakes

see variations

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

for the cupcakes

for the frosting

1 cup cream cheese, softened

1 1/2 cups confectioners’ sugar, sifted1/3 cup honeyBlue food coloring2 tbsp. dried lavender flowers

Preheat the oven to 400˚F (200˚C).Place 18 baking cups in mu npans. Combine all the cupcakeingredients in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

For the frosting, beat the creamcheese and confectioners’ sugar ina medium bowl with an electricmixer, until light and creamy. Beatin the honey and a few drops of thefood coloring. Stir in half of thelavender owers. Spread thefrosting onto the cupcakes andsprinkle with the reserved lavenderflowers.

Store without frosting in an airtightcontainer for up to 3 days, orfreeze for up to 3 months.

Makes 1 1/2 dozen

hummingbird cupcakeswith marmalade frosting

see variations

The hummingbird cake is a classicrecipe from the American South.

for the cupcakes

1 1/4 cups all-purpose flour1 tsp. baking powder1/2 tsp. cinnamon1/2 tsp. salt3/4 cup granulated sugar1/2 cup vegetable oil2 large eggs1/2 cup (2 medium) mashed bananas1 1/2 tbsp. grated orange zest1/2 cup shredded carrot1/2 cup crushed pineapple, drained1/2 cup flaked coconut

for the frosting

1/2 cup (1 stick) sweet butter, softened2 1/2 cups confectioners’ sugar, sifted2 tbsp. freshly squeezed orange juice2 tbsp. orange marmalade

Preheat the oven to 350˚F (175˚C).Place 12 baking cups in a mu npan. In a medium bowl, sift the

our, baking powder, cinnamon,and salt. In a large bowl, cream thesugar and oil with an electric mixeruntil light and u y. Beat in theeggs slowly, then stir in the dryingredients in 3 batches. Add therest of the ingredients, and stiruntil combined. Spoon the batter

into the cups. Bake for 25 minutes.Remove pan from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.To make the frosting, beat thebutter in a medium bowl. Add thesugar and orange juice, and beatsmooth. Add marmalade or save forgarnish. Spread or dollop frostingonto cupcakes and garnish withmarmalade if desired. Storeunfrosted in an airtight containerfor up to 3 days, or freeze for up to3 months.

Makes 1 dozen

pistachio & rosewatercupcakes

see variations

Rosewater is a delicate, sweetavoring made by steeping rose

petals in water, oil, or alcohol. Tryto use unsalted pistachios in thisrecipe.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. rosewater

for the frosting

1 cup cream cheese1 1/2 cups confectioners’ sugar, sifted2 tbsp. rosewater3 tbsp. chopped pistachios

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.

For the frosting, combine the creamcheese and confectioners’ sugar,and beat with an electric mixeruntil soft and creamy. Add therosewater and stir well. Addpistachios, or save them forgarnish. Swirl frosting onto the topof the cupcakes and garnish withpistachios if desired. Store withoutfrosting for up to 3 days in anairtight container, or freeze for upto 3 months.

Makes 1 1/2 dozen

orange & armagnaccupcakes

see variations

For adults only! These cupcakeswould be ideal on a cold winternight.

for the cupcakes

1/4 cup buttermilk2 tbsp. Armagnac

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tsp. orange extract1 1/2 tbsp. grated orange zest

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.

Remove pans from the oven andcool for 5 minutes.

With a skewer or toothpick, pokeholes in the tops of the cupcakes,then drizzle lightly with Armagnac.Then remove the cupcakes and coolon a rack. To make the frosting,beat the cream cheese in a bowlwith an electric mixer until lightand u y. Beat in theconfectioners’ sugar for 1 to 2minutes, then beat in the orangeextract and zest until smooth andlight. Spread the frosting on thecupcakes. Store unfrosted for up to

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

Makes 1 1/2 dozen

spiced sour creamcupcakes

see variations

The hearty avor of these cupcakesis perfect for tailgating parties andfall picnics.

for the cupcakes

1 1/2 cups all-purpose flour1 tsp. baking powder2 tsp. cinnamon1 tsp. allspice1/4 tsp. nutmeg2 large eggs3/4 cup sour cream1 cup packed light brown sugar3 tbsp. golden raisins3 tbsp. chopped pecans

for the frosting

1 cup cream cheese, softened1/2 cup (1 stick) sweet butter, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. grated orange zest

2 tbsp. orange juice

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Sift the dryingredients into a medium bowland put aside. In a large bowl, beatthe eggs and sour cream with anelectric mixer. Add the sugar andmix well. Then add the dryingredients in 3 batches, and mixuntil smooth. Stir in the raisins andpecans. Spoon the batter into thecups.

Bake for 20 minutes until rm.Remove pans from the oven and

cool for 5 minutes. Then removethe cupcakes and cool on a rack.To make the frosting, beat thecream cheese and butter togetherwith an electric mixer, until lightand u y. Add the confectioners’sugar and beat until creamy. Beatin the orange zest and the juice.Spread the frosting on thecupcakes.

Makes 1 1/2 dozen

cardamom & orangecupcakes

see variations

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

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. ground cardamom1 tsp. orange extract

for the frosting

2 cups confectioners’ sugar, sifted

1/2 cup (1 stick) sweet butter, softened1/4 cup sour cream1 1/2 tbsp. grated orange zest1 tsp. orange extract36 cardamom pods (for decoration only)

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake in the oven for20 minutes. Remove pans from theoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack.

To make the frosting, beat theconfectioners’ sugar, butter, sourcream, orange zest, and orangeextract with an electric mixer untilsmooth. Spread the frosting on thecupcakes and top each with 2cardamom pods. Store unfrostedfor up to 2 days in an airtightcontainer, or freeze for up to 3months.

Makes 1 1/2 dozen

variations

carnation cupcakes

see base recipe

frosted flower cupcakes

Prepare the basic cupcake recipe.To prepare the frosted owers, putan egg white in a small bowl andsome granulated sugar in anothersmall bowl. Take a selection of

ower petals (roses and pansieswork well) and brush with eggwhite on both sides. Dust the petalswith the sugar, place on a tray,and leave in a cool dry place to dryand sti en. Lay on top of thefrosted cupcakes.

rose cupcakesPrepare the basic cupcake recipe.Substitute 2 dozen rose petals for

the carnations.

citrus cream carnation cupcakesPrepare the basic cupcake recipe.To make a citrus cream frosting,combine 1/2 cup (4 oz.) creamcheese with 2 teaspoons orangeand lemon zest in a small bowl.Stir in 3 tablespoons confectioners’sugar, spread onto the cupcakes,and garnish with the carnations.

jordan almond cupcakesPrepare the basic cupcake recipe,substituting almond extract for

vanilla. Substitute pastel coatedJordan almonds for the carnations.

variations

chai cupcakes

see base recipe

chocolate chip & chai cupcakesPrepare the basic cupcake recipe,stirring in 1/2 cup (3 1/2 oz.)semisweet chocolate chips afteradding the buttermilk.

cinnamon & orange chaicupcakesPrepare the basic cupcake recipe,adding 2 teaspoons cinnamon tothe dry ingredients. Add 1tablespoon grated orange zestalong with the buttermilk.

white chocolate & vanilla chai

cupcakesPrepare the basic cupcake recipe.Add 1/2 cup (3 1/2 oz.) whitechocolate chips and 1 teaspoonvanilla extract after adding thebuttermilk.

chai cupcakes with lemondrizzlePrepare the basic cupcake recipe.Omit the cream cheese and whiskthe confectioners’ sugar, lemonjuice, and vanilla together anddrizzle over the cupcakes.

malted milk cupcakesPrepare the basic cupcake recipe,substituting malted milk powderfor the chai. For the frosting,substitute 2 tablespoons chocolatesyrup for the lemon juice anddecorate the cupcakes withchocolate-covered malted milkballs.

variations

fennel cupcakes

see base recipe

fennel & orange cupcakesPrepare the basic cupcake recipe.Add 1 tablespoon nely gratedorange zest to the cupcake mixture.For the frosting, substitute 1teaspoon orange extract for thevanilla.

fennel & almond cupcakesPrepare the basic cupcake recipe,adding 4 tablespoons choppedblanched almonds after mixing thecupcake batter.

fennel & pink pepper cupcakesPrepare the basic cupcake recipe.For the frosting, omit the vanillaextract and instead add 1 teaspoonfinely crushed pink peppercorns.

cardamom cupcakesPrepare the basic cupcake recipe,substituting crushed cardamom

seeds for the fennel and orange-avored liqueur for the licorice-

flavored liqueur.

poppy seed & amaretto cupcakesPrepare the basic cupcake recipe,substituting poppy seeds for thefennel and almond- avored liqueurfor the licorice-flavored liqueur.

variations

rhubarb & gingercupcakes

see base recipe

rhubarb, cinnamon & gingercupcakesPrepare the basic cupcake recipe.Add 2 teaspoons cinnamon to thecupcake mixture before stirring thebatter.

rhubarb, custard & gingercupcakesPrepare the basic cupcake recipe.Slice the cupcakes horizontally andspread 1 tablespoon custard (orprepared vanilla pudding) onto thebase. Pop the top back on andsmother with the ginger frosting.

golden raisin, rhubarb & gingercupcakesPrepare the basic cupcake recipe.After mixing the batter, add 1/4cup (2 oz.) golden raisins.

lemony rhubarb cupcakesPrepare the basic cupcake recipe,substituting lemon zest for thevanilla extract. In the frosting,substitute lemon juice for lime juiceand omit the ground and candiedginger.

orange rhubarb cupcakes

Prepare the basic cupcake recipe,substituting orange zest for thevanilla extract. In the frosting,substitute orange juice for limejuice and nely chopped candiedorange peel for the ground andcandied ginger.

variations

lavender & honeycupcakes

see base recipe

dark chocolate & lavendercupcakesPrepare the basic cupcake recipe.After mixing the batter, fold in 1/2cup (3 1/2 oz.) dark chocolatechips.

lavender blueberry cupcakesPrepare the basic cupcake recipe,substituting lemon zest for vanilla

and adding 1 cup dried blueberriesto the cupcake batter aftercreaming. For the frosting,substitute 2 tablespoons lemonjuice for the honey and 1 cup (4oz.) fresh blueberries for thelavender flowers.

lavender & orange ower creamcupcakesPrepare the basic cupcake recipe.To make the frosting, combine 3tablespoons orange ower waterwith the cream cheese andconfectioners’ sugar. Add thehoney. Beat well and stir in the

lavender flowers.

lemon lavender cupcakesPrepare the basic cupcake recipe,substituting lemon zest for thevanilla extract. To make thefrosting, add 1 teaspoon lemon zestto the cream cheese andconfectioners’ sugar. Add thehoney. Beat well and stir in thelavender flowers.

variations

hummingbird cupcakeswith marmalade frosting

see base recipe

macadamia hummingbirdcupcakes with marmaladefrostingPrepare the basic cupcake recipeadding 1/2 cup (3 1/2 oz.) choppedmacadamia nuts after mixing in theeggs.

hummingbird cupcakes with figsPrepare the basic cupcake recipe,substituting 1/4 cup (2 oz.)chopped dried gs for thepineapple.

hummingird cupcakes with

lemon frostingPrepare the basic cupcake recipe.To make the frosting, substitute 2tablespoons lemon juice for theorange juice, and 2 tablespoonslemon curd for the marmalade.

hummingbird cupcakes withpineapple frostingPrepare the basic cupcake recipe.To make the frosting, substitute 2tablespoons lemon juice for theorange juice, and 1/4 cup (1 1/2oz.) crushed pineapple for themarmalade.

black walnut hummingbirdcupcakes with marmaladefrostingPrepare the basic cupcake, adding1/2 cup (2 oz.) nely ground blackwalnuts to the batter aftercreaming.

variations

pistachio & rosewatercupcakes

see base recipe

pomegranate & rosewatercupcakesPrepare the basic cupcake recipe.For the frosting, add 3 tablespoonspomegranate seeds after combiningthe cream cheese andconfectioners’ sugar.

walnut & rosewater cupcakesPrepare the basic cupcake recipe.

For the frosting, substitute 3tablespoons chopped walnuts forthe pistachios.

almond & rosewater cupcakesPrepare the basic cupcake recipe.For the frosting, substitute 3tablespoons toasted almonds forthe pistachios.

pistachio & orange ower watercupcakesPrepare the basic cupcake recipe,substituting orange ower waterfor the rosewater. For the frosting,

substitute 1 tablespoon orangeflower water for the rosewater.

pistachio & amaretto cupcakesPrepare the basic cupcake recipe,substituting 1 tablespoon Amarettofor the 1 teaspoon rosewater.

variations

orange & armagnaccupcakes

see base recipe

orange, chocolate chip &armagnac cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.)semisweet chocolate chips aftercombining the rest of the cupcakeingredients.

almond & amaretto cupcakesPrepare the basic cupcake recipe,substituting 2 tablespoonsAmaretto for the Armagnac. Add 3tablespoons ground almonds to thecupcake mixture along with theother ingredients. For the frosting,add 2 tablespoons choppedalmonds, and omit the orange juiceand zest.

hazelnut & kahlua cupcakesPrepare the basic cupcake recipe,substituting 2 tablespoons Kahluafor the Armagnac. Add 3tablespoons nely chopped

hazelnuts to the cupcake mixturealong with the other ingredients.For the frosting, add 2 tablespoonschopped hazelnuts, and omit theorange juice and zest.

orange, prune & armagnaccupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 oz.) chopped,pitted prunes after combining therest of the cupcake ingredients.

variations

spiced sour creamcupcakes

see base recipe

ginger-frosted spiced sour creamcupcakesPrepare the basic cupcake recipe.For the frosting, substitute 3tablespoons chopped candiedginger for the orange zest andorange juice.

co ee-frosted spiced sour creamcupcakesPrepare the basic cupcake recipe,but omit the frosting. For thefrosting, mix 2 tablespoons strongco ee and 2 tablespoons maltedmilk powder until dissolved. Whisk1 1/2 cups (10 oz.) confectioners’

sugar into the co ee mixture untildissolved.

maple & walnut-frosted spicedsour cream cupcakesPrepare the basic cupcake recipe.To make the frosting, add 1/2teaspoon maple- avored extract tothe creamed confectioners’ sugar,butter, and cream cheese. Omit theorange juice and zest. Smear thefrosting onto the cupcakes and topwith 1/2 cup (3 1/2 oz.) choppedwalnuts.

applesauce spiced cupcakesPrepare the basic cupcake recipe,substituting applesauce for the sourcream.

variations

cardamom & orangecupcakes

see base recipe

co ee & cardamom-frostedcupcakesPrepare the basic cupcake recipe.For the frosting, omit the orangezest and extract. Add 2 tablespoonsinstant co ee granules to 1teaspoon hot co ee. Stir todissolve. Stir in 1 tablespoonKahlua. Set aside to cool. Stir thecooled co ee mixture into the

creamed confectioners’ sugar,butter, and sour cream.

cardamom, custard & orangecupcakesPrepare the basic cupcake recipe.Slice the cupcakes horizontally andspread 1 tablespoon custard (orprepared vanilla pudding) onto thebase. Pop the top back on andsmother with the orange frosting.

cardamom & lemongrasscupcakesPrepare the basic cupcake recipe.

For the frosting, add 1 tablespoonnely chopped lemongrass after

creaming the other ingredients.

cardamom, ice cream & orangecupcakesPrepare the basic cupcake recipe.Slice the cupcakes horizontally andplace a small scoop of cinnamonice cream onto the base. Pop thetop back on and drizzle with warmcaramel ice cream topping.

chocolate

cupcakes

Minted chocolate cupcakes, chocolate chip and

raisin brioches, white chocolate and strawberry

cupcakes — the cupcakes in this chapter will

satisfy your chocolate craving in an instant!

chocolate mud cupcakes

see variations

These cupcakes are so simple tomake, you won’t hesitate to makeanother batch!

1 cup (7 oz.) semisweet chocolate chips1 1/4 cups (2 1/2 sticks) sweet butter5 large eggs2/3 cup granulated sugar3/4 cup cake flour3/4 tsp. baking powder1/2 tsp. salt2 tbsp. Dutch-process cocoa powder, for

dusting

Preheat the oven to 325˚F (160˚C).Place 12 paper baking cups in amuffin pan.

In a double boiler, or a mediumbowl set over a pan of gentlysimmering water, melt thechocolate and butter together,stirring well. Leave to cool a little.

Beat the eggs and sugar in a largebowl until pale and thick. Fold the

our, baking powder, and salt intothe egg mixture and then stir in themelted chocolate and butter untilwell blended.

Spoon the mixture into the cupsand bake for 20 minutes. Thecupcakes will be soft and gooey intexture and appearance. Removepan from the oven and cool for 5minutes. Then remove the cupcakesfrom pan. Serve swiftly, dustedwith cocoa powder.

Store in the refrigerator in anairtight container for up to 3 days.

Makes 1 dozen

chocolate ice creamcupcakes

see variations

It’s best to move these cupcakesfrom freezer to refrigerator 30minutes before serving.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar1 1/2 cups cake flour4 tbsp. Dutch-process cocoa powder1 tsp. baking powder1 tsp. salt4 large eggs1 tsp. vanilla extract

for the filling and glaze

1 cup chocolate ice cream1/2 cup (3 1/2 oz.) semisweet chocolate

chips1/3 cup heavy cream

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and creamy,about 2 to 3 minutes.

Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakes

and cool on a rack. When cool,slice the cupcakes horizontally andspread a little softened ice creamon the bottom slice. Place the topback on the cupcake and freeze.Prepare the glaze by melting thechocolate in a double boiler, or amedium bowl over a pan ofsimmering water, stirring untilcompletely melted. Remove fromthe heat. Add the cream and stiruntil well combined. Cool slightlyand spoon over the cupcakes.Return to the freezer to set.

Freeze in an airtight container for

up to 3 months.

Makes 1 1/2 dozen

white chocolate &strawberry cupcakes

see variations

Simple yet sophisticated — andperfect for a summer picnic!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder1/2 tsp. salt4 large eggs1 tsp. strawberry extract1/2 cup (3 1/2 oz.) white chocolate chips

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tsp. vanilla extract

3 tbsp. sweet butter, softened3 tbsp. chopped fresh strawberries

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine the butter,sugar, our, baking powder, salt,eggs, and strawberry extract in amedium bowl. Beat with an electricmixer until light and creamy, about2 to 3 minutes. Stir in the chocolatechips. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. To make thefrosting, beat the cream cheese,confectioners’ sugar, vanilla, and

butter until smooth and creamy.Stir in the chopped strawberries.Spread frosting on top of thecupcakes.

Makes 1 1/2 dozen

chocolate & chilicupcakes

see variations

The Spanish conquistadors broughtchocolate back from Mexico, a factthat inspired this deliciouscombination of semisweetchocolate and tingling chili.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar1 1/2 cups cake flour4 tbsp. Dutch-process cocoa powder1 tsp. baking powder1/2 tsp. salt4 large eggs2 tsp. chipotle chili powder1/2 cup (3 1/2 oz.) semisweet chocolate

for the frosting

1 1/2 cups confectioners’ sugar, sifted1/2 cup Dutch-process cocoa powder3 tbsp. Tia Maria1/2 cup (1 stick) sweet butter, softened

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients, except thechocolate chips, in a large bowland beat with an electric mixeruntil smooth, about 2 to 3 minutes.Stir in the chocolate chips. Spoonthe batter into the cups. Bake for20 minutes. Remove pans from theoven and cool for 5 minutes. Then

remove the cupcakes and cool on arack.

To make the frosting, blend all theingredients together in a foodprocessor. Spread the frosting onthe cooled cupcakes.

Makes 1 1/2 dozen

white chocolate &macadamia nut cupcakes

see variations

Technically, white chocolate is nota chocolate, but it tastes just asdecadent!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder1/2 tsp. salt4 large eggs1 tsp. vanilla extract1/2 cup (3 1/2 oz.) white chocolate chips

for the frosting

1 cup (7 oz.) white chocolate chips5 tbsp. milk1 1/2 cups confectioners’ sugar, sifted3 tbsp. chopped, toasted macadamia nuts

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients, except thechocolate chips, in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Stir in the chocolate chips.Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. To make the

frosting, melt the chocolate andmilk in a double boiler, stirringfrequently. Remove from the heatand beat in the confectioners’ sugaruntil smooth. Spread over thecupcakes and sprinkle with thenuts.

Makes 1 1/2 dozen

chocolate fudge-frostedcupcakes

see variations

This fudge frosting is bound tobring even the mildest chocaholicsto their knees!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder1/2 tsp. salt4 large eggs

1 tsp. vanilla extract

for the frosting

3 1/2 oz. semisweet chocolate, roughlychopped

2 tbsp. milk1/4 cup (1/2 stick) sweet butter3/4 cup confectioners’ sugar, sifted

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups intomu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.

Remove the pans from the ovenand cool for 5 minutes. Remove thecupcakes and cool on the rack.

To make the frosting, gently heatthe chocolate, milk, and butter in asmall, heavy saucepan, stirringuntil melted. Remove from the heatand beat in the confectioners’sugar. Swirl the frosting onto thecooled cupcakes.

Makes 1 1/2 dozen

devil’s food cupcakes

see variations

These cupcakes are incredibly richand moist delights!

for the cupcakes

2 cups cake flour1 tsp. baking powder1/2 tsp. salt1 cup packed light brown sugar1 cup (2 sticks) sweet butter, softened

2 large eggs, separated3 1/2 oz. semisweet chocolate, melted1 tsp. vanilla extract1/2 cup milk

for the frosting

1/2 cup (1 stick) sweet butter, softened1 tbsp. milk3 1/2 oz. semisweet chocolate, melted1 tsp. vanilla extract3/4 cup confectioners’ sugar, sifted

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups intomu n pans. Sift the our, bakingpowder, and salt and set aside. In amedium bowl, cream the sugar and

butter. Add the egg yolks and beatwell. Add the melted chocolate andvanilla, mixing well. Add the ourand milk alternately, beating wellwith each addition. Beat the eggwhites in a medium bowl until softpeaks form, and gently fold theminto the batter. Spoon the batterinto the cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.To make the frosting, cream thebutter in a medium bowl. Beat inthe milk until smooth. Stir in thechocolate and vanilla. Beat in theconfectioners’ sugar until thick and

creamy. Spread over the cupcakes.

Makes 1 1/2 dozen

chocolate & cherrycupcakes

see variations

The classic German dessert “BlackForest Cake” was the inspirationfor this cupcake.

for the cupcakes

1 1/2 cups cake flour4 tbsp. Dutch-process cocoa powder1 tsp. baking powder1/2 tsp. salt1 cup granulated sugar1 cup (2 sticks) sweet butter, softened4 large eggs1/2 cup pitted and chopped sweet cherries2 tbsp. kirsch (or other cherry-flavored

liqueur)

for the topping

3/4 cup heavy cream3 tbsp. confectioners’ sugar, sifted12 whole sweet cherries3 1/2 oz. semisweet chocolate bar

Preheat the oven to 325˚F (160˚C).Place 18 paper baking cups inmu n pans. In a medium bowl,sift together the our, cocoa, saltand baking powder. Set aside.Cream the sugar and butter in alarge bowl until smooth. Add theeggs one at a time, beating wellwith each addition. Add the ourmixture and the cherries, and stiruntil well combined. Spoon thebatter into the cups. Bake for 20minutes. Remove pans from the

oven and cool for 5 minutes. Poura little kirsch over each cupcake.Remove the cupcakes from thepans and cool on a rack.

For the topping, whip the creamand confectioners’ sugar togetheruntil slightly sti . Using avegetable peeler, shave curls ofchocolate from the bar. Garnish thecupcakes with a dollop of cream.Place a cherry in the center andchocolate around it. Store unfrostedin an airtight container for up to 3days.

Makes 1 1/2 dozen

mint chocolate cupcakes

see variations

Mint is a versatile herb thatcomplements both sweet andsavory dishes.

for the cupcakes

1 1/2 cups cake flour4 tbsp. Dutch-process cocoa powder1 tsp. baking powder1/2 tsp. salt1 cup granulated sugar1 cup (2 sticks) sweet butter, softened4 large eggs1 tsp. mint extract1/2 cup (3 1/2 oz.) semisweet chocolate

for the frosting

1/3 cup (2/3 stick) sweet butter, softened2 cups confectioners’ sugar, sifted1 tsp. mint extractGreen food coloring1/2 cup (3 1/2 oz.) semisweet chocolate

Preheat the oven to 325˚F (160˚C).Place 18 paper baking cups intomu n pans. In a medium bowl,sift together the our, cocoa,baking powder, and salt. Set aside.Beat the sugar and butter togetherin a large bowl until smooth. Addthe eggs one at a time, beatingwell after each addition. Add the

our mixture gradually, stirringuntil well combined. Stir in the

mint extract and chocolate chips.Spoon the mixture into the cups.Bake for 20 minutes. Remove thepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. To make thefrosting, beat the butter andconfectioners’ sugar in a smallbowl until smooth and creamy. Stirin the mint extract and just enoughfood coloring to turn the frosting amint green. Frost the cupcakes anddecorate with chocolate chips.

Store unfrosted in an airtightcontainer for up to 3 days, or

freeze for up to 3 months.

Makes 1 1/2 dozen

chocolate chip & raisinbrioches

see variations

You’ll nd yourself drawn to thebreakfast table by the aroma ofthese sweet breads, a perfectaccompaniment to steaming hot

coffee.

1/2 tbsp. active dry yeast1/2 cup warm water1 tsp. sugar2 1/2 cups all-purpose flour4 large eggs1/4 cup granulated sugarPinch of salt1/2 cup (1 stick) sweet butter, softened1/2 cup (3 1/2 oz.) raisins1/2 cup (3 1/2 oz.) semisweet chocolate

chips1 beaten egg

Combine the yeast, water, and theteaspoon of sugar in a large bowl.Stir well and leave in a warm place

for 10 minutes. Stir in 1/2 cup ofthe our until the mixture becomesa smooth paste. Beat the eggs andadd them to the yeast mixture. Addthe sugar and salt. Stir in theremaining our, and mix until thedough is soft and slightly sticky.Leave in a warm place, coveredwith plastic wrap, for 45 minutesor until doubled in bulk. Preheatthe oven to 400˚F (200˚C). Grease12 mini brioche or mu n molds.Beat the butter, raisins, andchocolate chips into the dough. Fillthe molds halfway. Leave in awarm place to rise for about 20minutes, until the dough has risen

to ll about two-thirds of eachmold.

Brush each brioche with a little ofthe beaten egg and bake for 20minutes. Cool in the molds for 5minutes, remove, and cool on arack.

Store in an airtight container forup to 2 days.

Makes 1 dozen

chocolate hazelnutcupcakes

see variations

A timeless combination … withvery little flour in the mix!

1/2 cup (1 stick) sweet butter1/2 cup (3 1/2 oz.) semisweet chocolate

chips1/2 cup granulated sugar4 large eggs, separated2 tbsp. all-purpose flour1/2 cup (1 1/2 oz.) chopped, toasted

hazelnuts

Preheat the oven to 325˚F (160˚C).Place 12 paper baking cups in amu n pan. Melt the butter andchocolate in a double boiler, ormedium bowl over a pan ofsimmering water, stirring untilcompletely melted. Cool slightly.

Beat the sugar and egg yolks in amedium bowl until thick andcreamy. Stir the butter andchocolate, our, and hazelnuts intothe egg mixture.

In a medium bowl, beat the eggwhites to soft peaks, and gently

fold into the chocolate mixture.Spoon the batter into the cups.Bake for 20 minutes. Remove panfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

Store refrigerated in an airtightcontainer for up to 2 days, orfreeze for up to 3 months.

Makes 1 dozen

chocolate orangecupcakes

see variations

Orange extract helps sweeten thebitterness of the chocolate.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1 tsp. orange extract1 1/2 tbsp. grated orange zest1/2 cup (3 1/2 oz.) semisweet chocolate

for the glaze

1/2 cup (3 1/2 oz.) semisweet chocolatechips

1/3 cup heavy cream1 tsp. orange extract

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups intomu n pans. Combine all thecupcake ingredients, except thechocolate chips, in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Stir in the chocolate chips.Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5

For the chocolate glaze, melt thechocolate in a double boiler ormedium bowl over a pan ofsimmering water, stirring untilcompletely melted. Add the creamand orange extract, and stir untilwell combined. Cool slightly andpour over the cupcakes. Refrigerateuntil set.

Store unglazed in an airtightcontainer for up to 2 days, orfreeze for up to 3 months.

Makes 1 1/2 dozen

chocolate browniecupcakes

see variations

Try these warm from the oven,topped with a generous spoonful ofvanilla-flavored whipped cream.

for the cupcakes

3/4 cup (4 1/2 oz.) semisweet chocolatechips

1/2 cup (1 stick) sweet butter

2 large eggs1 1/2 cups granulated sugar1 tsp. vanilla extract1 cup all-purpose flour

for the topping

1 cup heavy cream1 tsp. vanilla extract3 tbsp. confectioners’ sugar, sifted

Preheat the oven to 325˚F (160˚C).Place 12 paper baking cups in amu n pan. Melt the chocolate andbutter in a double boiler or mediumbowl set over a pan of simmeringwater, stirring until melted. Setaside to cool. In a medium bowl,

beat the eggs, sugar, and vanillauntil pale and thick. Fold in thechocolate and then the our,mixing until well combined.

Spoon batter into the cups. Bakefor 25 minutes.

Remove pan from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.For the topping, beat the cream ina medium bowl until semi-sti .Fold in the vanilla andconfectioners’ sugar. Place a dollopor two on each brownie.

Makes 1 dozen

variations

chocolate mud cupcakes

see base recipe

raspberry mud cupcakesPrepare the basic cupcake recipe.Stir in 1/2 cup (3 1/2 oz.) lightlycrushed raspberries to the mixtureafter adding the melted chocolate.

white chocolate mud cupcakesPrepare the basic cupcake recipe.Substitute 1 1/2 cups (10 1/2 oz.)white chocolate chips for thesemisweet chocolate chips.

macadamia mud cupcakesPrepare the basic cupcake recipe.Toast and chop 1/2 cup (3 1/2 oz.)

macadamia nuts, and stir them inafter adding the melted chocolate.

mocha mud cupcakesPrepare the basic cupcake recipe.Stir in 2 teaspoons instant espressopowder to the mixture after addingthe melted chocolate.

chocolate truffle mud cupcakesPrepare the basic cupcake recipe,substituting nely choppedchocolate tru es for the chocolatechips.

variations

chocolate ice creamcupcakes

see base recipe

vanilla ice cream cupcakesPrepare the basic cupcake recipe,substituting 1 cup (3 oz.) vanillaice cream for the chocolate icecream.

chocolate chip & mint ice creamcupcakesPrepare the basic cupcake recipe,substituting 1 cup (3 oz.) mintchocolate chip ice cream for thechocolate ice cream.

coffee ice cream cupcakesPrepare the basic cupcake recipe,

substituting 1 cup (3 oz.) co ee icecream for the chocolate ice cream.

variations

white chocolate &strawberry cupcakes

see base recipe

chocolate, strawberry & blackpepper cupcakesPrepare the basic cupcake recipe,but replace the white chocolatechips with semisweet chocolatechips. Stir in 1 teaspoon freshlyground black pepper.

balsamic vinegar & strawberrycupcakesPrepare the basic cupcake recipe,substituting 2 teaspoons sweetbalsamic vinegar for the vanilla

extract. Omit the white chocolatechips.

lemony white chocolate &strawberry cupcakesPrepare the basic cupcake recipe,adding 1 teaspoon grated lemonzest to the batter.

variations

chocolate & chilicupcakes

see base recipe

white chocolate & chili cupcakesPrepare the basic cupcake recipe,substituting white chocolate chipsfor the semisweet chocolate chips.

vodka-frosted chocolate & chilicupcakes

Prepare the basic cupcake recipe.For the frosting, substitute 3tablespoons vodka for the TiaMaria.

orange liqueur-frosted chocolate& chili cupcakesPrepare the basic cupcake recipe.For the frosting, substitute 3tablespoons Grand Marnier oranother orange liqueur for the TiaMaria.

mexican chocolate & chilicupcakes

Prepare the basic cupcake recipe,substituting nely choppedMexican chocolate for thesemisweet chocolate chips.

variations

white chocolate &

macadamia nut cupcakes

see base recipe

white chocolate, apricot &macadamia nut cupcakesPrepare the basic cupcake recipe,substituting 1/4 cup (2 oz.) nelychopped dried apricots for half thewhite chocolate chips.

white chocolate & almondcupcakesPrepare the basic cupcake recipe,substituting 1/4 cup (2 oz.)

chopped blanched almonds for halfthe white chocolate chips. For thefrosting, substitute 3 tablespoonstoasted almonds for the macadamianuts.

white chocolate, cranberry &macadamia nut cupcakesPrepare the basic cupcake recipe,using only 1/4 cup (2 oz.) whitechocolate chips and adding 1/2 cup(3 1/2 oz.) dried cranberries and 1tablespoon orange zest.

variations

chocolate fudge-frostedcupcakes

see base recipe

candy fudge-frosted cupcakesPrepare the basic cupcake recipe.For the frosting, add 1/2 cup (31/2 oz.) lightly crushed chocolatecandies to the mixture aftercreaming the other ingredients.

white chocolate fudge-frostedcupcakesPrepare the basic cupcake recipe.For the frosting, substitute 1/2 cup(3 1/2 oz.) white chocolate for thesemisweet chocolate, and add 1teaspoon vanilla extract.

fudge-frosted raisin cupcakesPrepare the basic cupcake recipe,and add 1/2 cup (3 1/2 oz.) goldenraisins to the mixture aftercreaming the batter.

truffle-frosted cupcakesPrepare the basic cupcake recipe.For the frosting, substitute choppedchocolate tru es for the semisweetchocolate.

variations

devil’s food cupcakes

see base recipe

co ee-frosted devil’s food

cupcakesPrepare the basic cupcake recipe.For the frosting, mix 1 teaspoonhot co ee with 2 tablespoonsco ee granules and stir untildissolved. Leave to cool. Stir thecooled co ee into the chocolatefrosting.

white chocolate-frosted devil’sfood cupcakesPrepare the basic cupcake recipe.For the frosting, substitute 1/2 cup(3 1/2 oz.) melted white chocolatefor the semisweet chocolate.

hazelnut & chocolate-frosteddevil’s food cupcakesPrepare the basic cupcake recipe.For the frosting, add 1/2 cup (31/2 oz.) chopped toasted hazelnutsafter combining the otheringredients.

sour cream devil’s food cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (4 oz.) sourcream for 1 stick of the butter.

red devil cupcakesPrepare the basic cupcake recipe,

adding 1 tablespoon red foodcoloring to the batter.

variations

chocolate & cherrycupcakes

see base recipe

slivered almond & cherrycupcakesPrepare the basic cupcake recipe,folding 3 tablespoons toastedslivered almonds to the cream afterit has been whipped.

choc & prune cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)chopped prunes for the cherries.For the frosting, substitute 3tablespoons chopped prunes for the

whole cherries.

choc & blueberry cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)crushed blueberries for the cherries.For the frosting, substitute 3tablespoons blueberries for thecherries.

choc & coffee cupcakesPrepare the basic cupcake recipe,substituting Kahlua for kirsch. Forthe frosting, substitute 1 cup (6 oz.)chocolate-covered espresso beans

for the sweet cherries.

variations

mint chocolate cupcakes

see base recipe

raisin & mint chocolatecupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) goldenraisins along with the chocolatechips.

orange & mint chocolatecupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)orange chocolate chunks for thesemisweet chocolate chips.

peppermint chocolate cupcakes

Prepare the basic cupcake recipe,substituting peppermint extract formint extract. In the frosting, omitthe food coloring, substitutepeppermint extract for mintextract, and use peppermintcandies in place of semisweetchocolate chips.

chocolate mint geraniumcupcakesPrepare the basic cupcake recipe.For the frosting, substitute 1/2 cup(3 tbsp.) fresh chocolate mintgeranium leaves for chocolate chipson top of the cupcakes.

variations

chocolate chip & raisinbrioches

see base recipe

sa ron, chocolate chip, & raisinbriochesPrepare the basic brioche recipe,adding a pinch of saffron to the dryingredients.

white chocolate & macadamianut briochesPrepare the basic brioche recipe,substituting 1/2 cup (3 1/2 oz.)white chocolate chips and 1/2 cup(3 1/2 oz.) chopped macadamianuts for the chocolate chips andraisins.

chocolate & cinnamon briochesPrepare the basic brioche recipe,adding 2 teaspoons cinnamon tothe flour.

chocolate & dried cherrybriochesPrepare the basic brioche recipe,substituting dried cherries forraisins.

chocolate chip & bananabriochesPrepare the basic brioche recipe,substituting 1/2 cup mashed

banana (about 1 banana) forraisins.

variations

chocolate hazelnutcupcakes

see base recipe

chocolate hazelnut & cranberrycupcakesPrepare the basic cupcake recipe,adding 3 tablespoons choppeddried cranberries to the eggmixture.

chocolate hazelnut & orangecupcakesPrepare the basic cupcake recipe,adding 2 tablespoons nely gratedorange zest to the egg mixture.

chocolate macadamia nutcupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)toasted and chopped macadamianuts for the hazelnuts.

chocolate pecan cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)toasted and chopped pecans for thehazelnuts.

chocolate almond cupcakesPrepare the basic cupcake recipe,

adding 1 teaspoon almond extractand substituting 1/2 cup (3 1/2oz.) toasted aked almonds for thehazelnuts.

variations

chocolate orange

cupcakes

see base recipe

chocolate orange marshmallow-centered cupcakesBake and cool the cupcakes. Slicethe top o each cupcake andhollow out a small hole. Push 1mini marshmallow into the hole.Place the “lid” back on and frostwith the chocolate glaze.

chocolate orange & vanillacustard cupcakes

Bake and cool the cupcakes. Slicethe top o each cupcake andhollow out a small hole. Pipe 1teaspoon vanilla pie lling into thehole. Replace the “lid” and frostwith the chocolate glaze.

white chocolate & vanillacupcakesPrepare the basic cupcake recipe,substituting white chocolate chipsfor the semisweet chocolate chipsand vanilla extract for the orangeextract. Omit the orange zest. Usewhite chocolate chips for the glazeinstead of semisweet chocolate.

chocolate candied orange-centered cupcakesBake and cool the cupcakes. Slicethe top o each cupcake andhollow out a small hole. Push 1small piece candied orange sliceinto the hole. Place the “lid” backon and frost with the chocolateglaze.

variations

chocolate browniecupcakes

see base recipe

pecan brownie cupcakesPrepare the basic cupcake recipe.Stir 1/2 cup (3 1/2 oz.) choppedpecans into the mixture with thechocolate chips.

dalmatian brownie cupcakes

Prepare the basic cupcake recipe,substituting white chocolate chipsfor half the quantity of semisweetchocolate chips.

chocolate fudge-frosted browniecupcakesPrepare the basic cupcake recipe,and omit the topping. To make thefrosting, combine 1/2 cup (3 1/2oz.) semisweet chocolate, 2tablespoons milk, and 4tablespoons sweet butter in amedium saucepan and stir until thechocolate has melted. Cool slightlyand add 3 tablespoons

confectioners’ sugar. Mix untilsmooth.

chocolate brownie cupcakesundaePrepare the basic cupcake recipe.To serve, place a cupcake on eachplate. Top with a scoop of icecream, a drizzle of hot fudge orcaramel sauce, and a dollop of thevanilla cream topping.

decadent

cupcakes

The recipes in this chapter will leave no doubt in

your mind that the cupcake is most de nitely a

grown-up treat. From baked cheesecakes to

brioche bread pudding to Florentine cupcakes,

this chapter provides luxurious desserts in

individual-size portions!

florentine cupcakes

see variations

Savor la dolce vita when you biteinto these Italian-inspiredcupcakes.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk

for the topping

3 tbsp. slivered almonds3 tbsp. Corn Flakes1/2 cup (3 1/2 oz.) roughly chopped candied

cherries3 tbsp. golden raisins5 tbsp. condensed milk2 oz. semisweet chocolate, melted2 oz. white chocolate, melted

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixer

until smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

For the orentine topping,combine all the ingredients exceptthe chocolate in a small bowl.Spoon small teaspoons of themixture onto silicone-lined cookiesheets. Bake for 5 minutes, untilgolden. Remove from the oven andcool for 1 minute. Remove the

orentines from the sheet and

crumble. Scatter over the cooledcupcakes and drizzle with thechocolate.

Makes 1 1/2 dozen

strawberries & creamcupcakes

see variations

This recipe is great for lazy summerdays when plump, sweet, and juicystrawberries are at the height oftheir season.

for the cupcakes

for the topping

1 cup heavy cream

4 tbsp. confectioners’ sugar, sifted1 tsp. vanilla extract4 cups sliced small strawberries4 tbsp. strawberry jelly1 tbsp. water

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.

For the topping, beat the cream,confectioners’ sugar, and vanilla ina small bowl until soft peaks form.Spoon onto the cupcakes andarrange the strawberries on top. Ina small saucepan heat the jelly andwater until melted. Brush themixture on top of the strawberries.Chill until ready to serve.

Store, without topping, in anairtight container in therefrigerator for up to 2 days.

Makes 1 1/2 dozen

baked cheesecakes

see variations

These mouthwatering littlecupcakes make stunning individualdesserts. Make them ahead of timeand all you’ll have to do is popthem on a plate when your guestsare ready.

1 cup (4 1/2 oz.) graham cracker crumbs5 tbsp. sweet butter, melted2 cups ricotta cheese2 cups cream cheese, softened2 tsp. vanilla extract1 1/2 cups confectioners’ sugar, sifted3 large eggs1 1/2 cups fresh blueberries

Put the cracker crumbs into amedium bowl and stir in the butter.Spoon tablespoons of the crumbmixture into the cups, pressing

rmly into the bottom. Chill untilset.

In a large bowl, beat the ricottauntil smooth. Add the creamcheese, vanilla, and confectioners’sugar, blending until smooth.Slowly add the eggs, blending well.

Spoon the mixture into the cups.

Bake for 25 minutes. Remove panfrom oven and cool for 5 minutes.Then remove the cupcakes and coolon a rack. Chill until time to serve.Serve topped with blueberries.

Store covered for up to 2 days inthe refrigerator.

Makes 1 dozen

kahlua & orangecupcakes

see variations

The combination of Kahlua andorange is wonderful. It makes adelightful drink, and a scrumptiouscupcake, too!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt

4 large eggs1/2 cup buttermilk1 tsp. orange extract

for the frosting

2 cups confectioners’ sugar, sifted1/2 cup (1 stick) sweet butter, softened1/4 cup sour cream2 tbsp. Kahlua1 tbsp. grated orange zest

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electricmixer until smooth and pale, about

2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.

To make the frosting, beat theconfectioners’ sugar and butter in asmall bowl until soft and creamy.Beat in the sour cream, Kahlua,and orange zest. Swirl onto thecooled cupcakes.

Makes 1 1/2 dozen

hot chocolate fondantcupcakes

see variations

These cupcakes are very simple butmust be served immediately. Youcan prepare the ramekins andbatter in advance.

for the cupcakes

1 1/2 cups (7 1/2 oz.) bittersweet chocolate,broken into pieces

1 cup (2 sticks) sweet butter, softened4 large eggs4 large egg yolks1/2 cup granulated sugar3 tbsp. all-purpose flour

for the topping

1 cup sour cream or crème fraicheCocoa powder or confectioners’ sugar for

dusting

Preheat the oven to 375˚F (190˚C).Butter 8 medium-sized ramekins.Dust each with our, and tap outthe excess. Melt the chocolate andbutter in a double boiler or mediumbowl over a pan of simmering

water. Stir until smooth. Set asideto cool. In a large bowl, beat theeggs, egg yolks, and sugar untilpale and creamy. Gradually addthe melted chocolate, stirring untilcombined. Stir in the our. Pourthe batter into the preparedramekins and bake for 15 minutes,or until the tops are set.

Turn out onto serving plates. Topeach with a dollop of sour cream,and dust with cocoa powder orconfectioners’ sugar. Serve swiftly.

Makes 8

brioche bread puddingcupcakes

see variations

Try this rich and robust cupcakerecipe for an unusual and tastytwist on the classic bread pudding.

for the custard

2 large eggs1/2 cup granulated sugar1 tsp. vanilla extract2 cups heavy cream

for the cupcakes

12 thin slices brioche (crusts removed)4 tbsp. sweet butter3/4 cup fresh raspberries

To make the custard, cream theeggs, sugar, and vanilla in a small

bowl. Add the cream, stir well, andput aside.

Preheat the oven to 350˚F (175˚C).Grease 12 small molds with a littlemelted butter. Butter both sides ofthe bread and cut each slice into 12small triangles. Push 3 triangles ofbread into each mold, covering thebottom. Add a layer of raspberries.Pour a layer of custard over theraspberries. Repeat the processuntil there are four layers of eachin each mold.

Place the molds in a roasting pan.

Pour boiling water into the panuntil it reaches halfway up themolds. Bake until golden and rm,about 25 minutes. If the puddingsbegin to color too much, cover thepan with aluminum foil.

Turn the puddings out of the cupsand serve warm.

Makes 1 dozen

mini espresso cupcakes

see variations

Making these cupcakes in espressocups adds a special touch to theend of a meal.

for the cupcakes

1 1/2 cups all-purpose flour1 1/2 tsp. baking powderPinch of salt1/2 cup malted milk powder1/4 cup dark espresso coffee1 cup granulated sugar2 eggs1/2 cup (1 stick) sweet butter, softened

for the frosting

1 cup (2 sticks) sweet butter, softened3 cups confectioners’ sugar, sifted

1 tbsp. instant coffee granules2 tsp. hot coffee1 tsp. vanilla extract

Preheat the oven to 350˚F (175˚C).Lightly grease 18 espresso cups (oruse mu n papers in a mu npan). Sift the our, baking powder,and salt into a medium bowl.Combine the milk powder andco ee in a small bowl. Beat thesugar, eggs, and butter in amedium bowl until light andcreamy. Add the our and co eemixtures alternately to the eggmixture. Spoon the mixture into thecups. Bake for 15 minutes. Removecups from oven and cool on a rack.

To make the frosting, beat thebutter and confectioners’ sugar in abowl until soft and creamy. Addthe co ee granules to the hotco ee and stir. Beat into the butterand sugar mixture, and then stir inthe vanilla. Dollop frosting oncooled cupcakes in the espressocups.

Store unfrosted for up to 2 days inan airtight container, or freeze forup to 3 months.

Makes 1 1/2 dozen

almond & raspberryfriands

see variations

Try using di erent oval orrectangular-shaped friand pans.They are available from specialtycookware stores. If you can’t nd afriand pan, a regular mu n panworks fine.

1 3/4 cups (2 sticks plus 3 tbsp.) sweetbutter, softened

1 cup (3 1/2 oz.) ground almonds6 large egg whites2/3 cup all-purpose flour1/2 cup fresh raspberries1/2 cup granulated sugarconfectioners’ sugar for dusting

Preheat the oven to 350˚F (175˚C).Grease 12 small friand pans with alittle of the butter. Mix all theingredients in a large bowl,reserving half the raspberries, untiljust combined.

Pour the batter into the preparedpans and scatter the remainingraspberries on top. Bake for 25minutes, until golden and firm.

Remove pans from the oven andcool for 5 minutes. Turn friands outonto a rack and cool completely.Serve dusted with confectioners’

sugar.

Makes 1 dozen

key lime cupcakes

see variations

An unusual take on the classic keylime pie. The cupcakes look greatand taste even better!

for the cupcakes

for the filling

1/3 cup key lime juice1 (14-oz.) can condensed milk

for the meringue

3 egg whites1/4 tsp. cream of tartar1/3 cup granulated sugar

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Place all the cupcakeingredients in a large bowl, andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

For the lling, combine the limejuice and condensed milk in a smallbowl. Remove the top from eachcupcake and hollow out a smallhole. Spoon the lling into the holeand replace the top. For themeringue, beat the egg whites andcream of tartar until soft peaksform. Add one-third of the sugarand beat for 1 minute. Repeat untilall the sugar has been added.Increase the oven temperature to450˚F (230˚C). Spoon or pipe themeringue on top of the cupcakes.Bake for 5 minutes until golden.Store for no more than 1 day in anairtight container.

Makes 1 1/2 dozen

pineapple upside-downcupcakes

see variations

A classic cake scaled down to acupcake! When turning out thecupcakes, allow the sweet juices ofthe pineapple to be absorbed intothe golden sponge.

for the topping

1/2 cup (1 stick) sweet butter, melted1 (20-oz.) can crushed pineapple3/4 cup packed brown sugar

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt

4 large eggs1/2 cup buttermilk1 tsp. vanilla extract

Preheat the oven to 350˚F (175˚C).Grease two 12-cup mu n panswith butter, and dust with a little

our, tapping out the excess. In thebottom of each cup, drizzle 1tablespoon melted butter, 1tablespoon pineapple, and 1tablespoon brown sugar.

Place all the cupcake ingredients ina large bowl and beat with anelectric mixer until smooth andpale, about 2 to 3 minutes. Spoon

the batter on top of the pineapplemixture in each cup. Bake for 25minutes. Remove pans from theoven and cool for 10 minutes.

Turn out the cupcakes onto dessertplates, and serve warm with heavycream if desired.

Makes 2 dozen

little caramel cupcakes

see variations

These delightful cupcakes contain arich and gooey caramel surprise.They are an ideal companion for acup of Earl Grey tea.

1/2 cup (1 stick) sweet butter, softened3/4 cup packed brown sugar2 large eggs, lightly beaten2 tbsp. instant coffee granules1 tbsp. boiling water2 2/3 cups cake flour2 tsp. baking powder1 tsp. salt

1/2 cup milk1/2 cup (3 1/2 oz.) soft caramels

In a medium bowl, beat the butterand sugar until pale and creamy.Add the eggs slowly. In a smallbowl, dissolve the co ee in thewater. Beat the co ee into thebutter mixture. Add the our,baking powder, salt, and milk, andbeat until well combined.

Spoon the mixture into the cups.Push a couple of the caramels intothe center of each cupcake, andplace them in the oven.

Bake for 20 minutes. Cool for 5minutes in the pan. Turn onto aplate and serve while warm.

Makes 1 dozen

sticky toffee puddingcupcake

see variations

This is an old classic Britishpudding that has recently enjoyeda bit of a renaissance.see variations

for the cupcakes

1 1/2 cups cake flour1 1/2 tsp. baking powder1/2 tsp. salt2/3 cup packed brown sugar1/2 cup milk1 large egg1 tsp. vanilla extract3 tbsp. sweet butter, melted1 1/4 cups (7 oz.) chopped dates

for the topping

1/2 cup packed brown sugar4 tbsp. sweet butter2/3 cup boiling water

Preheat the oven to 375˚F (190˚C).Line 8 mu n pans with bakingparchment. In a medium bowl,combine the our, baking powder,salt, and sugar. In a separatemedium bowl, beat the milk, egg,vanilla, and butter until smoothand pale, about 2 to 3 minutes.Pour the batter over the ourmixture and stir with a woodenspoon. Fold in the dates. Scrape themixture into the mu n pans,

lling each cup about halfway. Forthe topping, sprinkle 1 tablespoonof the sugar on top of the batter ineach cup. Put a half-tablespoonpiece of butter on top of eachcupcake, then pour about 1tablespoon water over each.

Bake for 25 minutes. Remove fromoven and cool for 5 minutes in thepan. Invert onto plates, peel othe parchment, and serveimmediately.

Makes 8

variations

florentine cupcakes

see base recipe

chocolate chip orentine

cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.)semisweet chocolate chips aftercreaming the batter.

cherry florentine cupcakesPrepare the basic cupcake recipe,adding 3 tablespoons choppedcandied cherries after creaming thebatter.

almond florentine cupcakesPrepare the basic cupcake recipe,adding 3 tablespoons chopped

blanched almonds after creamingthe batter.

tipsy florentine cupcakesPrepare the basic cupcake recipe,substituting 1/4 cup (2 . oz.)Amaretto for 1/4 cup (2 . oz.) ofthe buttermilk.

variations

strawberries & creamcupcakes

see base recipe

strawberries & white chocolatecupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) whitechocolate chips to the creamedbatter.

strawberries & honey cupcakesPrepare the basic cupcake recipe.For the topping, substitute 2tablespoons honey for theconfectioners’ sugar.

strawberries & lime cupcakesPrepare the basic cupcake recipe.For the topping, substitute 1tablespoon lime juice for thevanilla extract. Substitute 4tablespoons lime jelly for thestrawberry jelly.

berries & cream cupcakes

Prepare the basic cupcake recipe.For the topping, substitute 4 cups(1 lb.) mixed berries for thestrawberries.

variations

baked cheesecakes

see base recipe

banana & raisin bakedcheesecakesPrepare the basic cupcake recipe,adding 1/2 cup mashed banana(about 1 banana) to the cheesemixture before adding the eggs.Add 4 tablespoons raisins to themixture after adding the egg.

raspberry baked cheesecakesPrepare the basic cupcake recipe,adding 1/2 cup (3 oz.) freshraspberries after mixing in the

maple syrup baked cheesecakesPrepare the basic cupcake recipe,substituting 1/4 cup (2 . oz.)maple syrup for the confectioners’sugar.

almond baked cheesecakesPrepare the basic cupcake recipe,substituting 1 teaspoon almondextract for 2 teaspoons vanilla.

variations

kahlua & orangecupcakes

see base recipe

white chocolate chip kahluacupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) whitechocolate chips to the creamedbatter.

raisin & brazil nut kahluacupcakesPrepare the basic cupcake recipe,adding 1/4 cup (2 oz.) raisins and1/4 cup (2 oz.) chopped Brazil nutsto the creamed batter.

cointreau & orange cupcakes

Prepare the basic cupcake recipe,substituting Cointreau for Kahluain the frosting.

variations

hot chocolate fondant

cupcakes

see base recipe

strawberry cream fondantcupcakesPrepare the basic cupcake recipe.Purée 5 medium-size, freshstrawberries in a food processor.Beat 1 cup (8 . oz.) heavy creamwith 1 teaspoon vanilla extractuntil it is soft but holds its shape.Fold in the puréed strawberries.Spoon over the hot cupcakes. Omitthe basic topping.

orange cream fondant cupcakesPrepare the basic cupcake recipe.Beat 1 cup (8 . oz.) heavy creamwith 1 teaspoon orange extract and2 tablespoons confectioners’ sugaruntil it is soft but holds its shape.Spoon liberally over the hotcupcakes. Omit the basic topping.

crème chantilly fondantcupcakesPrepare the basic cupcake recipe.Beat 1 cup (8 . oz.) heavy creamwith 1 teaspoon vanilla extract and2 tablespoons confectioners’ sugaruntil it is soft but holds its shape.

Spoon over the hot cupcakes. Omitthe basic topping.

cappuccino fondant cupcakesPrepare the basic cupcake recipe,adding 1 teaspoon cinnamon to thebatter. Beat 1 cup (8 . oz.) heavycream with 1 teaspoon co eeextract and 2 tablespoonsconfectioners’ sugar until it is softbut holds its shape. Spoon liberallyover the hot cupcakes. Omit thebasic topping.

variations

brioche bread puddingcupcakes

see base recipe

blueberry bread puddingcupcakesPrepare the basic cupcake recipe,substituting 3/4 cup (4 oz.) freshblueberries for the raspberries.

cherry bread pudding cupcakesPrepare the basic cupcake recipe,substituting 3/4 cup (5 oz.)chopped candied cherries for theraspberries.

chocolate chip bread puddingcupcakesPrepare the basic cupcake recipe,

substituting 3/4 cup (5 oz.)semisweet chocolate chips for theraspberries.

berry delicious bread puddingcupcakesPrepare the basic cupcake recipe,substituting 1/4 cup (1 1/2 oz.)each of raspberries, blueberries,and sliced strawberries for theraspberries.

variations

mini espresso cupcakes

see base recipe

mini chocolate espresso

cupcakesPrepare the basic cupcake recipe,adding 3 tablespoons chocolatechips after creaming the batter.

mini cinnamon espressocupcakesPrepare the basic cupcake recipe,sifting 2 teaspoons cinnamon intothe dry ingredients.

mini espresso cupcakes with tiamariaPrepare the basic cupcake recipe,adding 2 tablespoons Tia Maria

liqueur to the frosting.

mini caramel macchiattocupcakesPrepare the basic cupcake recipe.When the cupcakes have cooled,use a sharp knife to slice o thetops. Using a teaspoon, hollow outa small hole in the top of eachcupcake. Spoon 1 teaspoonprepared caramel sauce into thesmall hole. Place the top back onthe cupcake and frost.

variations

almond & rasberryfriands

see base recipe

strawberry friandsPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)fresh strawberries for theraspberries.

chocolate & pecan friandsPrepare the basic cupcake recipe,substituting 3 tablespoons choppedpecans and 3 tablespoonssemisweet chocolate chips for theraspberries.

raisin friandsPrepare the basic cupcake recipe,

substituting 1/2 cup (3 1/2 oz.)raisins for the raspberries.

almond & pear friandsPrepare the basic cupcake recipe,substituting 1/2 cup (3 oz.) peeledand chopped pears for theraspberries.

variations

key lime cupcakes

see base recipe

ice cream meringue cupcakesPrepare the basic cupcake recipe,substituting 1 teaspoon ice creamfor the original lling in eachcupcake. Pop the cupcakes into thefreezer until ready to serve.

chocolate meringue cupcakes

Prepare the basic cupcake recipe.For the filling, substitute 1/2 cup (31/2 oz.) semisweet chocolate chipsfor the milk and lime juice. Meltthe chocolate in a double boilerand cool slightly. Spoon thechocolate into the hole andrefrigerate until set. Decorate withthe meringue when the chocolatehas cooled. Bake for 5 minutesuntil meringue is golden.

lemon meringue cupcakesPrepare the basic cupcake recipe.For the filling, substitute 1/3 cup (3

. oz.) lemon juice for the key lime

juice.

mango cupcakesPrepare the basic cupcake recipe.For the filling, substitute 1/3 cup (3

. oz.) mango nectar for the keylime juice.

variations

pineapple upside-downcupcakes

see base recipe

cherry pineapple upside-downcupcakesPrepare the basic cupcake recipe.Add 1/2 cup (3 1/2 oz.) choppedcherries to the pineapple mixture.

almond pineapple upside-down

cupcakesPrepare the basic cupcake recipe,adding 3 tablespoons choppedblanched almonds to the cupcakebatter.

orange pineapple upside-downcupcakesPrepare the basic cupcake recipe,adding 2 teaspoons orange extractto the cupcake batter.

pineapple coconut upside-downcupcakesPrepare the basic cupcake recipe,

adding 1/2 cup (2 1/2 oz.)sweetened, aked coconut to thecupcake batter.

apple brandy upside-downcupcakesPrepare the basic cupcake recipe.Replace the pineapple mixture with20 oz. apples, peeled, cored, andsliced, 1/2 cup (1 stick) sweetbutter, melted, 3/4 cup (7 oz.)packed brown sugar, and 4tablespoons apple brandy.Combine, and proceed as in baserecipe.

variations

little caramel cupcakes

see base recipe

chocolate chip & caramel

cupcakesPrepare the basic cupcake recipe,mixing 4 tablespoons semisweetchocolate chips into the batter afterthe milk has been added.

ginger & caramel cupcakesPrepare the basic cupcake recipe,mixing 3 tablespoons choppedcandied ginger into the batter afterthe milk has been added.

chocolate nougat cupcakesPrepare the basic cupcake recipe,substituting 6 1/2 mini Baby Ruth

bars for the caramel.

peanut butter cup cupcakesPrepare the basic cupcake recipe,substituting 3 1/2 ounces ofchopped chocolate-covered peanutbutter cups for the caramel.

variations

sticky toffee puddingcupcakes

see base recipe

date & apricot pudding cupcakesPrepare the basic cupcake recipe.Substitute 2/3 cup (4 oz.) driedapricots for half the chopped dates.

date & walnut pudding cupcakes

Prepare the basic cupcake recipe.Substitute 2/3 cup (4 oz.) choppedwalnuts for half the chopped dates.

date & pistachio puddingcupcakesPrepare the basic cupcake recipe.Substitute 2/3 cup (4 oz.) choppedpistachios for half the choppeddates.

sticky figgy pudding cupcakesPrepare the basic cupcake recipe.Substitute 2/3 cup (4 oz.) choppeddried gs for half the chopped

dates.

celebration

cupcakes

This chapter will provide inspiration for your

next special occasion, whether a holiday like

Valentine’s Day, or a birthday or wedding.

easter egg nests

see variations

These cute nests make the perfectgift for your little Easter bunnies.

for the cupcakes

for the frosting

3/4 cup (4 1/2 oz.) semisweet chocolate,chopped

2 tbsp. heavy cream10 oz. chocolate, flaked54 candy-covered mini chocolate eggs

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakes

and cool on a rack.

To make the frosting, put thesemisweet chocolate and cream ina small saucepan over a low heat.Stir gently until combined. Removefrom the heat and stir until themixture is smooth. Swirl onto thecooled cupcakes. Top with akedchocolate and place 3 mini eggs ontop of each one.

Makes 1 1/2 dozen

wedding cupcakes

see variations

These cupcakes are perfect for ahome-style wedding. Each of yourguests can take one home as amemento of the day.

for the cupcakes

for the frosting

2 1/2 cups confectioners’ sugar

2 tbsp. lemon juice54 Jordan almonds18 frosted roses

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes.

Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

To make the frosting, sift theconfectioners’ sugar into a mediumbowl. Add the lemon juicegradually, until it holds its shape.Spread onto the cupcakes, and topwith almonds and roses.

Makes 1 1/2 dozen

passover cupcakes

see variations

Make these with matzoh meal, alsoknown as cake meal. We haveadded fresh blueberries to thesepassover treats.

1 cup granulated sugar1/2 cup vegetable oil3 large eggs1/2 cup matzoh meal2 tbsp. potato starch1 tsp. cinnamon1 3/4 cups blueberries

In a medium bowl, beat the sugar,oil, and eggs with an electric mixerfor 2 to 3 minutes. Set aside. In asmall bowl, sift together thematzoh meal, potato starch, andcinnamon. Add the dry ingredientsto the egg mixture. Stir in theblueberries. Spoon the mixture intothe cups.

Bake for 20 minutes. Remove panfrom the oven and cool for 5

Makes 1 dozen

irish barm brackcupcakes

see variations

Traditionally, a quarter and a ringare hidden in barm brack cakes.The person who nds the ring willsoon be married and the personwho nds the quarter will soon bewealthy.

1/2 cup (3 1/2 oz.) raisins1/2 cup (3 1/2 oz.) golden raisins1/2 cup (3 1/2 oz.) currants1 cup brewed black tea4 cups all-purpose flour1 tsp. allspice1/3 cup packed brown sugar1 tsp. baking powderPinch of salt1 large egg1/2 cup (1 stick) sweet butter, melted

In a large bowl, soak the driedfruits in the tea. Leave overnight orfor a minimum of 6 hours.

Preheat the oven to 400˚F (200˚C).Grease a 12-cup mu n pan with alittle oil.

Mix the dry ingredients in a largebowl. In a separate large bowl, mixthe egg and butter. Add the soakedand strained fruit, and stir well.Fold in the flour mixture.

Spoon the mixture into the

prepared pan. (Optional: Place aring in one of the cakes, and aquarter in another.) Bake forapproximately 30 minutes until thecupcakes are a dark golden color.Remove pan from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.Serve with sweet butter.

Makes 1 dozen

king cupcakes

see variations

Our version of the classic MardiGras “king cake.” The colorstraditionally used on the cakerepresent justice, faith, and power.

for the cupcakes

for the frosting

2 1/2 cups confectioners’ sugar2 tbsp. lemon juice2 tbsp. gold-colored sugar2 tbsp. green-colored sugar2 tbsp. purple-colored sugar

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakes

and cool on a rack.

To make the frosting, sift theconfectioners’ sugar in a mediumbowl. Slowly add the lemon juiceuntil the mixture becomes rm butspreadable. Spread onto thecupcakes, and sprinkle with thecolored sugar.

Makes 1 1/2 dozen

christmas tree cupcakes

see variations

These fun and festive little cakeswill look superb on your Christmasdessert table. You can nd ready-to-roll fondant frosting at cakedecorating and baking supplyshops.

for the cupcakes

for the frosting

4 oz. ready-to-roll white fondant frostingGreen food coloring2 tbsp. raspberry jamColored candy balls

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients into a largebowl and beat with an electricmixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.

Dust 2 cookie sheets withconfectioners’ sugar. To make thefrosting, divide the fondant in half.In a bowl, work green foodcoloring into one half and setaside. Roll the white fondantfrosting to 1/8 in. (3 mm) thick.Cut 18 circles using a 2-inch (5-cm)cookie cutter and set them on oneof the cookie sheets. Roll the greenfondant frosting to 1/8 in. (3 mm)thick. Using a small Christmas treecookie cutter, cut shapes out of thefrosting and place them on theother cookie sheet to rm a little.Brush each cupcake with a littleraspberry jam, then place a white

fondant disc on top. Top with aChristmas tree and decorate withthe colored balls.

Makes 1 1/2 dozen

snowflake cupcakes

see variations

These cupcakes are delightful for aChristmas gathering. You can servethem on Christmas Eve when

Santa’s sleigh has set o and thekids are tucked into bed.

for the cupcakes

for the frosting

1/2 cup (1 stick) sweet butter, softened2 cups confectioners’ sugar, sifted1 tsp. vanilla extract

2 tsp. pale dry sherry4 tbsp. sweetened coconut

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

For the frosting, beat the butter,confectioners’ sugar, vanilla, and

sherry in a medium bowl untilsmooth and creamy. Spread on topof the cupcakes. Sprinkle a littlecoconut on top to resemblesnowflakes.

Makes 1 1/2 dozen

independence day

cupcakes

see variations

With their red, white, and bluefrosting, these cupcakes make for afestive Fourth of July!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk

for the frosting

1/2 cup (1 stick) sweet butter, softened2 cups confectioners’ sugar, sifted1 tsp. vanilla extract6 oz. ready-to-roll white fondant frostingRed food coloringBlue food coloring

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into the

cups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

To make the frosting, beat thebutter and confectioners’ sugaruntil soft. Add the vanilla and beatagain. Spread onto the cooledcupcakes. Divide fondant intothirds. In one bowl, color one thirdwith red coloring. In a secondbowl, color another third blue. Rollwhite fondant to 1/8 in. (3 mm)thick. Cut out 18 circles using a 21/2-in. (6-cm) cookie cutter and lay

on top of the frosted cupcakes. Rollout red and blue fondant to 1/8 in.(3 mm) thick. Cut out stars andthin stripes of the colors and laythem on white fondant, mimickingthe look of the American ag. Storeunfrosted in an airtight containerfor up to 3 days.

Makes 1 1/2 dozen

love-heart cupcakes

see variations

These cupcakes make a delightfulromantic gift for your true love onValentine’s Day — don’t forget toattach a lover’s message!

for the cupcakes

for the frosting

4 oz. ready-to-roll fondant frosting

Red food coloring3 tbsp. raspberry jamSilver candy balls

Preheat the oven to 350˚F (175˚C).Dust two cookie sheets withconfectioners’ sugar and put aside.Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove cupcakesand cool on a rack.

To make the frosting, divide thefondant in half. In one bowl, colorone half with red food coloring.Roll the white fondant frosting to1/8 in. (3 mm) thick. Cut 18 circlesusing a 2 1/2-in. (6-cm) cookiecutter, and set them on one of thecookie sheets. Roll the red fondantfrosting to 1/8 in. (3 mm) thick.Using a heart-shaped cutter, cut out18 small hearts and set them on theother cookie sheet. Brush eachcupcake with a little jam and lay awhite circle on top. Place a hearton top of the circle. Decorate withsilver balls around the edge. Storeunfrosted in an airtight container

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

Makes 1 1/2 dozen

birthday cupcakes

see variations

This is an easy and fun way topersonalize birthday cupcakes!

for the cupcakes

for the frosting

1/2 cup (1 stick) sweet butter, softened2 cups confectioners’ sugar, sifted1 tsp. vanilla extract

6 oz. ready-to-roll white fondant frostingRed food coloringBlue food coloringSilver candy balls

For the frosting, beat the butterand confectioners’ sugar in amedium bowl until soft andcreamy. Add the vanilla and beatagain. Spread onto the cooledcupcakes. Divide the fondantfrosting into thirds. In a bowl,color one third with red foodcoloring. In a second bowl, coloranother third with blue foodcoloring. Roll the white fondant to1/8 in. (3 mm) thick. Cut 18 circlesusing a 2 1/2-in. (6-cm) cookiecutter. Lay on top of the frostedcupcakes. Roll the red and bluefondant to 1/8 in. (3 mm) thick.Using mini alphabet cookie cutters,

cut out initials and decorate thecupcakes. Garnish with silver balls.

Makes 1 1/2 dozen

variations

easter egg nests

see base recipe

silver egg nestsPrepare the basic cupcake recipe,substituting 54 silver candy-coatedalmonds for the candy eggs.

orange-flavored egg nestsPrepare the basic cupcake recipe,adding 1 teaspoon orange extractto the chocolate frosting.

chocolate chip egg nestsPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.)semisweet chocolate chips into thebatter.

easter egg basketsPrepare the basic cupcake recipe.In place of chopped chocolate, usesweetened, aked coconut coloredwith green food coloring. Bend apipe cleaner and attach to eachcupcake as a basket handle.

jelly bean baskets

Prepare the basic cupcake recipe.In place of chopped chocolate, usesweetened, aked coconut coloredwith green food coloring. Subtitutejelly beans for mini chocolate eggs.Bend a pipe cleaner and attach toeach cupcake as a basket handle.

variations

wedding cupcakes

see base recipe

primrose wedding cupcakesPrepare the basic cupcake recipe,substituting 18 frosted primrosesfor the roses.

chocolate wedding cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.)semisweet chocolate chips into thecreamed batter.

amaretto wedding cupcakesDrizzle 3 tablespoons Amarettoover the cooled cupcakes beforefrosting them.

rose petal wedding cupcakesPrepare the basic cupcake recipe,substituting 2 cups (1/4 oz.) fresh,fragrant rose petals for the frostedroses and almonds.

elegant wedding cupcakesPrepare the basic cupcake recipe,substituting 2 cups (1/4 oz.) fresh,fragrant white rose petals for the

frosted roses and almonds. Frostthe cupcakes, sprinkle with crystalsanding sugar, then top with rosepetals.

variations

passover cupcakes

see base recipe

cranberry passover cupcakesPrepare the basic cupcake recipe,substituting 1 3/4 cups (6 oz.) freshcranberries for the blueberries.

orange & raisin passovercupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)raisins for the blueberries. Add 1teaspoon orange extract to the eggmixture.

lemon & ginger passovercupcakesPrepare the basic cupcake recipe,substituting 1 tablespoon lemonzest and 3 tablespoons choppedcandied ginger for the blueberries.

cherry & almond passovercupcakesPrepare the basic cupcake recipe,substituting almond extract for thecinnamon and 1/2 cup (3 1/2 oz.)dried cherries for the blueberries.

date & almond passover

cupcakesPrepare the basic cupcake recipe,substituting almond extract for thecinnamon and 1/2 cup (2 1/2 oz.)dried chopped dates for theblueberries.

variations

irish barm brackcupcakes

see base recipe

sugar-glazed barm brackcupcakesPrepare the basic cupcake recipe.Prepare a glaze by mixing 2tablespoons boiling water with 1tablespoon super ne sugar. Brushthe glaze on the cupcakes whilethey are still warm in the pan.Return the pan to the oven for afew minutes to allow the glaze to

set and turn a shiny brown.

whiskey-glazed barm brackcupcakesPrepare the basic cupcake recipe.Prepare a glaze by mixing 2tablespoons warm Irish whiskeywith 1 tablespoon super ne sugar.Brush the glaze on the cupcakeswhile they are still warm in thepan. Return the pan to the oven fora few minutes to allow the glaze toset and turn a shiny brown.

apricot barm brack cupcakes

Prepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) choppeddried apricots to the dried fruitmixture. Increase quantity of blacktea to 1 1/4 cups (10 fl. oz.).

boston irish barm brackcupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.)semisweet chocolate chips aftercreaming.

variations

king cupcakes

see base recipe

raisin king cupcakes

Prepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) goldenraisins into the creamed batter.

walnut king cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.)chopped walnuts into the creamedbatter.

white chocolate king cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) whitechocolate chips into the creamedbatter.

kwanza cupcakesPrepare the basic cupcake recipe,substituting black and red sugarsfor yellow and purple.

baby shower cupcakesPrepare the basic cupcake recipe.For the decoration, substitutepastel yellow, blue, green, andpink sugars in place of gold, green,and purple.

variations

christmas tree cupcakes

see base recipe

ginger & raisin christmas tree

cupcakesPrepare the basic cupcake recipe,adding 2 teaspoons ground gingerto the cupcake ingredients, andfolding 1/2 cup (3 1/2 oz.) raisinsinto the creamed batter.

orange & lemon christmas treecupcakesPrepare the basic cupcake recipe,adding 1 tablespoon grated orangezest and 1 tablespoon grated lemonzest to the creamed batter.

white chocolate christmas tree

cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) whitechocolate chips into the creamedbatter.

christmas ornament cupcakesPrepare the basic cupcake recipe.Substitute cut-out circles, stars, andstripes for Christmas trees anddecorate the cupcakes.

easy christmas tree cupcakesPrepare the basic recipe. For thedecoration, substitute ready-made

sugar paste Christmas trees or tinyChristmas tree cookies for thecolored fondant.

variations

snowflake cupcakes

see base recipe

poppy seed snowflake cupcakesPrepare the basic cupcake recipe,adding 2 tablespoons poppy seedsto the creamed batter.

mixed berry snowflake cupcakesPrepare the basic cupcake recipe,folding 4 tablespoons dried mixedcranberries, cherries, andblueberries into the creamed batter.

hazelnut snowflake cupcakes

Prepare the basic cupcake recipe,folding 3 tablespoons roastedchopped hazelnuts into thecreamed batter.

sparkly snowflake cupcakesPrepare the basic cupcake recipe,sprinkling each cupcake withsparkly sanding sugar.

let-it-snow cupcakesPrepare the basic cupcake recipe,sprinkling each cupcake with pearlsugar.

variations

independence daycupcakes

see base recipe

raisin independence daycupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) raisinsinto the creamed batter.

white chocolate independenceday cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) whitechocolate chips into the creamedbatter.

candied peel independence daycupcakes

Prepare the basic cupcake recipe,folding 2 tablespoons choppedcandied peel into the creamedbatter.

red, white & blueberryindependence day cupcakesPrepare the basic cupcake recipe.For the frosting, substituteprepared white frosting for thefondant. Decorate the cupcakeswith 1 cup (4 1/2 oz.) slicedstrawberries and 1 cup (4 1/2 oz.)whole blueberries.

sparkler cupcakesPrepare the basic cupcake recipe.For the frosting, substituteprepared white frosting for thefondant. Decorate the cupcakeswith sanding sugar and place asparkler in the center of each.

variations

love-heart cupcakes

see base recipe

white chocolate heart cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) whitechocolate chips into the creamedbatter.

macadamia nut heart cupcakesPrepare the basic cupcake recipe,folding 1/2 cup (3 1/2 oz.) lightlytoasted and chopped macadamianuts into the creamed batter.

cherry heart cupcakesPrepare the basic cupcake recipe,folding 4 tablespoons choppedcandied cherries into the creamedbatter.

raspberry heart cupcakesPrepare the basic cupcake recipe,substituting prepared whitefrosting for fondant. Decorate with2 cups (8 oz.) fresh raspberries.

be mine heart cupcakesPrepare the basic cupcake recipe,substituting prepared white

frosting for fondant. Decorate with2 cups (10 oz.) valentine-themedheart candies.

variations

birthday cupcakes

see base recipe

cherry & almond birthdaycupcakesPrepare the basic cupcake recipe,folding 2 tablespoons choppedcandied cherries and 2 tablespoonschopped blanched almonds into thecreamed batter.

orange birthday cupcakesPrepare the basic cupcake recipe,adding 1 teaspoon orange extractto the creamed batter.

candied fruit birthday cupcakesPrepare the basic cupcake recipe,folding 3 tablespoons choppedcandied citrus fruits into thecreamed batter.

happy birthday cupcakesPrepare the basic cupcake recipe,substituting prepared whitefrosting for fondant. Decorate withcolored sprinkles and place a smallcandle in the center of eachcupcake.

cupcakes for

Crisp rice cupcakes and mini peanut butter

cupcakes are a great way to get kids involved in

the kitchen. These cupcakes are so much fun to

decorate, it can be a party in itself!

s’more cupcakes

see variations

Building s’more cupcakes is greatfun for everyone. They requirelittle fuss and e ort, with a quickassembly and baking time.

24 graham crackers7 oz. semisweet chocolate bars, broken into

12 squares1/2 cup (3 1/2 oz.) chopped walnuts3 tbsp. sweetened coconut1 cup (2 oz.) mini marshmallows

Preheat the oven to 325˚C (160˚C).

Place 12 paper baking cups in amu n pan. Lay a graham crackerin the bottom of each cup. Add apiece of chocolate, followed by asprinkle of walnuts and coconut.Lay another graham cracker ontop.

Bake for 7 minutes, until thechocolate has melted. Remove panfrom the oven. Push the grahamcracker “lids” down so that theyare secure.

Pop a couple of marshmallows ontop of each cupcake. Return pan to

the oven for 10 minutes, until themarshmallows melt and brownslightly.

Remove pan from the oven andcool for 5 minutes. Remove thecupcakes and cool on a rack.

Store in an airtight container forup to 24 hours.

Makes 1 dozen

toadstool cupcakes

see variations

These funky toadstool cupcakeswill brighten up any children’sparty. You can nd white fondantfrosting at cake decorating andbaking supply stores.

for the cupcakes

for the frosting

3 cups confectioners’ sugar, sifted1 cup (2 sticks) sweet butter, softenedPinch of saltRed food coloring2 oz. ready-to-roll white fondant frosting

To make the frosting, cream theconfectioners’ sugar, butter, andsalt in a medium bowl with anelectric mixer until smooth. Add afew drops of the food coloring, andmix until the frosting is a uniformbright red. Cut small circles out ofthe fondant icing. Spoon the redfrosting onto the cupcakes andplace the white fondant circles ontop. Store unfrosted in an airtightcontainer for up to 3 days, orfreeze for up to 3 months.

Makes 1 1/2 dozen

ice cream cone cupcakes

see variations

These cupcakes look like ice cream— but they won’t melt!

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla extract24 mini flat-bottomed wafer ice cream cones

for the frosting

1 1/2 cups confectioners’ sugar, sifted1/4 cup (1/2 stick) sweet butter, softenedPinch of salt1/2 cup heavy cream1 tsp. vanilla extract2 tbsp. colored sprinkles

Preheat the oven to 350˚F (175˚C).Line a 24-cup mini muffin pan withpaper baking cups. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepan from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. Peel o the

paper baking cups, and place thecupcakes inside the ice creamcones.

To make the frosting, beat theconfectioners’ sugar, butter, andsalt using an electric mixer. Addthe cream and vanilla, and beatuntil smooth. Pipe the mixture in aswirl on top of the cupcake. Shakesome sprinkles on top.

Store without frosting in an airtightcontainer for up to 2 days.

Makes 2 dozen

think pink cupcakes

see variations

Pink in name, pink in nature —these frosted cupcakes will brightenup any occasion!

for the cupcakes

for the frosting

3 cups confectioners’ sugar, sifted1 cup (2 sticks) sweet butter, softened

Pinch of saltPink food coloringSilver candy balls

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowland beat with an electric mixeruntil smooth and pale, about 2 to 3minutes.

Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

To make the frosting, cream theconfectioners’ sugar, butter, andsalt with an electric mixer untilsmooth. Add a few drops of foodcoloring, and mix well. Spread thefrosting liberally onto the cooledcupcakes and sprinkle with silverballs.

Makes 1 1/2 dozen

cookies & creamcupcakes

see variations

Mix crushed cookies into the batterto give a crispy crunch to thesecupcakes.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla extract10 crushed cream-filled chocolate cookies

for the frosting

3 cups confectioners’ sugar, sifted1 cup (2 sticks) sweet butter, softenedPinch of salt10 chopped cream-filled chocolate cookies

Preheat the oven to 350˚F (175˚C).Place 18 foil or paper baking cupsin mu n pans. Combine all thecupcake ingredients, except thecookies, in a large bowl and beatwith an electric mixer until smoothand pale, about 2 to 3 minutes. Stirin the cookies.

Spoon the batter into the cups.Bake for 20 minutes. Remove pans

from the oven and cool for 5minutes. Then remove the cupcakesand cool on a wire rack.

To make the frosting, beat theconfectioners’ sugar, butter, andsalt using an electric mixer. Spreadthe frosting onto the cooledcupcakes and sprinkle the choppedcookies on top.

Makes 1 1/2 dozen

alphabet cupcakes

see variations

Line these up to spell somebody’sname at a birthday party! You can

nd ready-to-roll fondant at cakedecorator’s or cake supply shops.Or use gum candy alphabet letters.

for the cupcakes

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

2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla extract

for the frosting

12 oz. ready-to-roll white fondant frosting3 tbsp. raspberry jamFood coloringColored sprinkles

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients in a large bowl

and beat with an electric mixeruntil smooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

For the frosting, divide the fondantinto 4 portions. In one bowl, colorthe fondant black; in a secondbowl, color the fondant red; in athird bowl, color the fondantgreen. Roll out the white fondantand cut 18 circles using a 2-in. (5-cm) cookie cutter. Brush the

cupcakes with a little of the jam.Press the circles onto the cupcakes.Roll out the remaining coloredfondant. Using mini alphabetcutters, cut letter shapes from thecolored fondant frosting and placethem on top of the white circles.Sprinkle the edges with coloredsprinkles.

Makes 1 1/2 dozen

pineapple cupcakes

see variations

These cupcakes melt in the mouthand are the perfect teatime treat.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder4 eggs1 tsp. vanilla extract1 cup drained crushed pineapple

for the frosting

1 cup cream cheese, softened

1 1/2 cups confectioners’ sugar, sifted1 tbsp. lemon juice1 tsp. vanilla extract1/2 cup (3 1/2 oz.) chopped walnuts

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients, except thepineapple, in a large bowl andbeat with an electric mixer forabout 2 to 3 minutes. Stir in thepineapple. Spoon the batter intothe cups. Bake for 20 minutes.Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.To make the frosting, slowly beat

the cream cheese andconfectioners’ sugar in a large bowlwith an electric mixer until creamyand soft. Add the lemon juice andvanilla, and beat briskly until wellcombined. Spread the frosting ontothe cooled cupcakes and garnishwith the chopped walnuts.

Store unfrosted in an airtightcontainer for 2 to 3 days, or freezefor up to 3 months.

Makes 1 1/2 dozen

mini peanut buttercupcakes

see variations

Simple and no fuss. You can makethese cupcakes in large batches,which makes them ideal for kids’parties and picnics.

2 1/2 cups milk chocolate chips2 tbsp. sweet butter3 tbsp. heavy cream1 cup smooth peanut butter

Place 12 mini foil baking cups in amuffin pan.

Place the chocolate, butter, and

cream in a double boiler or in amedium bowl over a pan ofsimmering water, and stir untilsmooth. Remove from the heat andset aside.

With damp hands, shape thepeanut butter into 12 small atcircles. Push the peanut butter intothe bottom of the cups.

Pour the melted chocolate over thepeanut butter, and refrigerate forat least 2 hours.

Makes 1 dozen

crisp rice cupcakes

see variations

I’m not too sure how many willreach the table, but these simpleno-bake cupcakes are great fun forthe budding young chef to try.

1 cup (7 oz.) semisweet chocolate chips1/4 cup (1/2 stick) sweet butter, softened5 tbsp. corn syrup3 cups (3 1/2 oz.) crisp rice cereal

Place 12 foil or paper baking cupson a tray.

Place the chocolate and butter in adouble boiler or in a medium bowlover a pan of simmering water,and stir until melted.

Remove pan from the heat and stirin the corn syrup and cereal. Dropspoonfuls of the mixture into thecups.

Refrigerate for 1 hour beforeserving.

Makes 1 dozen

eggy cupcakes

see variations

Don’t worry — you won’t have tocrack whole eggs to get this lovelysunny-side-up look. Serve thesecupcakes for breakfast with a glassof freshly squeezed juice.

for the cupcakes

for the frosting

3 cups confectioners’ sugar, sifted1 cup (2 sticks) sweet butter, softenedPinch of salt18 drained canned peach halves

To make the frosting, put theconfectioners’ sugar, butter, andsalt in a large bowl and beat withan electric mixer until smooth.Liberally spread the frosting ontothe cooled cupcakes and garnisheach cupcake with a peach half.

Makes 1 1/2 dozen

chocolate berry cupcakes

see variations

My good friend Beverley Glockgave me this recipe. She runs acompany called “Splat,” whichorganizes children’s parties whereboth children and adults can bake.

for the cupcakes

1/2 cup fresh or thawed frozen blackberries3 tbsp. water1 cup granulated sugar1 cup cake flour1 tsp. baking powder

1/2 tsp. salt1/2 cup soft margarine2 large eggs1 tbsp. Dutch-process cocoa powder

for the ganache

3/4 cup (5 oz.) broken bittersweet chocolate3/4 cup heavy cream12 blackberries

Preheat the oven to 350˚F (175˚C).Line a 12-cup mini mu n pan withpaper baking cups. Combine theblackberries, water, and 1/2 cupsugar in a small saucepan over lowheat. Simmer for about 5 minutes,until the fruit starts to release its

juices. Set aside to cool. Combinethe rest of the ingredients in amedium bowl and beat with anelectric mixer until pale andcreamy, about 2 to 3 minutes.Spoon the batter into the cups.Spoon a little of the fruit on topand divide evenly among cupcakes.Bake for 20 minutes. Remove thepan and cool for 5 minutes. Thenremove the cupcakes and cool on arack. Store in an airtight containerfor up to 2 days, or freeze for up to3 months.

To make the ganache before

serving, melt the chocolate andcream in a double boiler over lowheat, until glossy and smooth.Dollop a spoonful of ganache ontoeach cooled cupcake and top with ablackberry. Refrigerate until set,then serve.

Makes 1 dozen small cupcakes

pop rocks cupcakes

see variations

Try these for a kids’ party andwatch their faces as the candyexplodes in their mouths!

for the cupcakes

for the frosting

1/2 cup (1 stick) sweet butter, softened2 cups confectioners’ sugar, sifted

1 tsp. vanilla extract2 packages fruit-flavored Pop Rocks

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all cupcakeingredients in a large bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes.

Remove pans from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.

To make the frosting, cream thebutter, confectioners’ sugar, andvanilla in a medium bowl untilsmooth. Smear onto the cupcakesand sprinkle with Pop Rockscandy.

Makes 1 1/2 dozen

jelly donut cupcakes

see variations

These cupcakes aren’t donuts, butI’m sure you’ll see the likenesswhen you bite into one.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder4 eggs1 tsp. vanilla extract1/2 cup raspberry jelly or jam

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. lemon juice1 tsp. vanilla extract

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine all thecupcake ingredients, except thejelly, in a large bowl and beat withan electric mixer, about 2 to 3minutes. Spoon the batter into thecups. Bake for 20 minutes. Removepans from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

Slice the top o each cupcake,hollow out a small hole with ateaspoon, and ll with the jelly.Replace the top. To make thefrosting, slowly beat the creamcheese and confectioners’ sugar ina large bowl with an electric mixeruntil creamy and soft. Add thelemon juice and vanilla, and beatbriskly until well combined. Spreadthe frosting onto the cupcakes.

Makes 1 1/2 dozen

variations

s’more cupcakes

see base recipe

pecan s’more cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)roughly chopped pecans for thewalnuts.

white chocolate s’more cupcakesPrepare the basic cupcake recipe,substituting 1/4 cup (2 oz.) whitechocolate chips for half thesemisweet chocolate.

chocolate & raspberry s’morecupcakesPrepare the basic cupcake recipe.

Add 1/2 cup (2 oz.) lightly crushedraspberries along with the coconutand walnuts.

banana s’more cupcakesPrepare the basic cupcake recipe,substituting 1 fresh sliced bananafor the walnuts.

strawberry s’more cupcakesPrepare the basic cupcake recipe,substituting 1 cup (4 oz.) freshsliced strawberries for the walnuts.

variations

toadstool cupcakes

see base recipe

koala bear cupcakes

Prepare the basic cupcake recipe.Omit the rolled fondant. Color thefrosting with brown food coloringinstead of red. Make a koala faceon each cupcake: A chocolate-covered Brazil nut for the nose, 2walnut halves for ears, and 2candy eyes.

sneaky snake cupcakesPrepare the basic cupcake recipe.For the frosting, substitute 2 oz.green ready-rolled fondant frostingfor the white fondant. Brush eachcupcake with a little fruit jelly. Rollthe green fondant thinly and, using

a cookie cutter, cut 18 circles 2-1/2in. (6-cm) across and place one oneach cupcake. For the trees, cut 6chocolate sticks into 3 sections 2-in.(5-cm) in length, and stand uprighton the fondant frosting. Roll 2 oz.red fondant frosting into 18sausages 6-in. (15-cm) in length.Curl the fondant around thechocolate “trees” and decorate withcandy-eyes.

bling cupcakesPrepare the basic cupcake recipe.Omit the rolled fondant. Decoratethe red frosting on the cupcakes

with silver and gold candy balls.

variations

ice cream cone cupcakes

see base recipe

chocolate-frosted cone cupcakesPrepare the basic cupcake recipe.To the frosting, add 1/2 cup (3 1/2oz.) chocolate chips along with thecream and vanilla.

choc & mint-frosted conecupcakesPrepare the basic cupcake recipe.To the frosting, add 1/2 cup (3 1/2oz.) mint chocolate chips alongwith the cream. Substitute 1teaspoon mint extract for thevanilla.

honey & cream-frosted conecupcakesPrepare the basic cupcake recipe.To the frosting, add 1/3 (4 oz.) cuphoney after creaming theconfectioners’ sugar and butter.

strawberry ice cream conecupcakesPrepare the basic cupcake recipe.For the frosting, substitute 1/2 cup(2 oz.) mashed fresh strawberriesfor the cream. Decorate with astrawberry on top of each cone.

caramel apple ice cream conecupcakesPrepare the basic cupcake recipe.For the frosting, substitute 1/2 cup(4 fl. oz.) apple juice for the cream.Drizzle each cone with preparedcaramel ice cream sauce.

variations

think pink cupcakes

see base recipe

azure cupcakesPrepare the basic cupcake recipe.For the frosting, substitute bluefood coloring for pink, and topwith blue azure sugar crystals.

lavender sugar cupcakesPrepare the basic cupcake recipe.For the frosting, substitute bluefood coloring for pink. Makelavender sugar by combining 3

tablespoons lavender owers and3/4 cup (5 oz.) super ne sugar in afood processor for about 2 minutes.Put the sugar in a cool dry place,and let the avors mingle for about2 hours. Sprinkle on top of thefrosting.

rose sugar cupcakesPrepare the basic cupcake recipe.Make rose-petal sugar bycombining 3 tablespoons red rosepetals and 3/4 cup (5 oz.)super ne sugar in a food processorfor about 2 minutes. Put the sugarin a cool dry place, and let the

avors mingle for about 2 hours.Sprinkle on top of the frosting.

pink lemonade cupcakesPrepare the basic cupcake recipe.For the frosting, add 1 tablespoonsugar-free pink lemonade drinkmix.

variations

cookies & creamcupcakes

see base recipe

minted cookies & creamcupcakesPrepare the basic cupcake recipe,using cream- lled mint chocolatecookies in both the cupcakes andthe frosting.

graham crackers & creamcupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)crushed graham crackers for 10cookies in the cupcakes, andanother 1/2 cup (3 1/2 oz.) crushedgraham crackers for the cookies inthe frosting.

chocolate, nougat & creamcupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)chopped Baby Ruth bars for 10cookies in the cupcakes, and

another 1/2 cup (3 1/2 oz.)chopped Baby Ruth bars for thecookies in the frosting.

peanut butter cookies & creamcupcakesPrepare the basic cupcake recipe,using peanut butter cookies in boththe cupcakes and the frosting.Substitute 1/2 cup (3 oz.) creamypeanut butter for 1 stick butter inthe frosting.

variations

alphabet cupcakes

see base recipe

white chocolate alphabet

cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) whitechocolate chips to the creamedbatter.

raisin alphabet cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) raisinsto the creamed batter.

number cupcakesPrepare the basic cupcake recipe.Use mini number cookie cuttersinstead of alphabet cutters.

easy alphabet cupcakesPrepare the basic cupcake recipe.For the frosting, substituteprepared white frosting. Decoratewith 10 oz. bag Gummi candyalphabet letters.

big number cupcakesPrepare the basic cupcake recipe.For the frosting, substituteprepared white frosting. On wax orparchment paper, trace a circle thecircumference of the cupcake top.Trace and cut out a number in thecenter of the paper. Place thestencil on top of the frosted

cupcake and sprinkle colored sugarto create the number.

variations

pineapple cupcakes

see base recipe

kicked-up chile pineapplecupcakesPrepare the basic cupcake recipe.Add 1 teaspoon seeded and nelychopped chile pepper to thecreamed batter.

orange & pineapple cupcakesPrepare the basic cupcake recipe.Add 2 tablespoons orange zest tothe creamed batter.

coconut & pineapple cupcakesPrepare the basic cupcake recipe.Add 1/2 cup (2 1/2 oz.) sweetened

shredded coconut to the mixtureafter it has been creamed.

pineapple & marshmallowcupcakesPrepare the basic cupcake recipe.Add 1/2 cup (1 oz.) coloredminiature marshmallows to themixture after it has been creamed.

pineapple & chocolate chipcupcakesPrepare the basic cupcake recipe.Add 1/2 cup (3 oz.) chocolate chipsto the mixture after it has been

creamed.

variations

mini peanut buttercupcakes

see base recipe

mini marshmallow & peanutbutter cupcakesPrepare the basic cupcake recipe.Add 1 cup (2 oz.) chopped largemarshmallows to the meltedchocolate mixture.

mini coconut & peanut buttercupcakesPrepare the basic cupcake recipe.Add 3 tablespoons sweetenedcoconut to the melted chocolate.

mini jam & peanut buttercupcakesPrepare the basic cupcake recipe.Place a teaspoon of your favoritefruit jam into the bottom of thebaking cups and top with thepeanut butter and then thechocolate.

layered marshmallow & peanutbutter cupcakesPrepare the basic cupcake recipe.Place 2 miniature marshmallowsinto the bottom of the baking cupsand top with the peanut butter andthen the chocolate.

variations

crisp rice cupcakes

see base recipe

marshmallow & crisp rice

cupcakesPrepare the basic cupcake recipe.Stir in 1/2 cup (1 oz.) minimarshmallows along with thecereal.

raisins & crisp rice cupcakesPrepare the basic cupcake recipe.Stir in 1/2 cup (3 1/2 oz.) raisinsalong with the cereal.

cherry & crisp rice cupcakesPrepare the basic cupcake recipe.Stir in 1/2 cup (3 1/2 oz.) choppedred candied cherries along with the

cereal.

bird’s nest cupcakesPrepare the basic cupcake recipe.Drop spoonfuls of the mixture intothe cups, then make a nest shapewith the spoon. Fill each nest withtiny colored sugar balls.

variations

eggy cupcakes

see base recipe

kiwi cupcakesPrepare the basic cupcake recipe,substituting 18 thin slices kiwi fruitfor the peach halves.

nectarine cupcakesPrepare the basic cupcake recipe,substituting 18 nectarine halves for

the peach halves.

custard (runny egg) cupcakesPrepare the basic cupcake recipe.Slice a thin circle o the top ofeach cooled cupcake. Using ateaspoon, make a small hole about1 in. (2 1/2 cm) deep. Pipe 1teaspoon prepared custard into thehole. Replace the “lid,” frost andadd the peach half.

hit-the-target cupcakesPrepare the basic cupcake recipe.On wax or parchment paper, trace

a circle the circumference of thecupcake top. Trace and cut out acircle in the center of the paper.Place the stencil on top of thefrosted cupcake and sprinklecolored sugar to create the bull’s-eye.

variations

chocolate berry cupcakes

see base recipe

chocolate raspberry cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (2 1/2 oz.)fresh raspberries for theblackberries.

chocolate blueberry cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (2 oz.) freshblueberries for the blackberries.

chocolate cherry cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (2 oz.) freshcherries for the blackberries.

chocolate strawberry cupcakesPrepare the basic cupcake recipe,substituting strawberries for theblackberries.

variations

pop rocks cupcakes

see base recipe

ginger pop rocks cupcakes

Prepare the basic cupcake recipe,adding 1 teaspoon ground gingerand 3 tablespoons candied gingerto the creamed cupcake batter.

cherry pop rocks cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) choppedcandied cherries to the creamedcupcake batter.

pineapple pop rocks cupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) choppeddried pineapple to the creamed

cupcake batter.

strawberry surprise pop rockscupcakesPrepare the basic cupcake recipe,dropping 1 teaspoon of strawberryjam in the center of each cupcakebefore baking. Use strawberry PopRocks on the frosting.

variations

jelly donut cupcakes

see base recipe

boston cream donut cupcakes

Prepare the basic cupcake recipe.Substitute 1/2 cup (4 . oz.)vanilla custard or pie lling for theraspberry jelly.

chocolate custard donutcupcakesPrepare the basic cupcake recipe.Substitute 1/2 cup (4 . oz.)chocolate custard or pie lling forthe raspberry jelly.

marmalade donut cupcakesPrepare the basic cupcake recipe.Substitute 1/2 cup (5 oz.) orange

marmalade for the raspberry jelly.

peanut butter & jelly donutcupcakesPrepare the basic cupcake recipe.For the frosting, substitute creamypeanut butter for the cream cheese.

cupcakes for

alternative diets

Wholesome, moist, and sweet banana and honey

cupcakes, dairy-free berry cupcakes, gluten-free

pecan cupcakes, and chocolate vegan cupcakes —

anyone with special dietary requirements will be

well catered for with the selection of recipes in

this chapter.

mini couscous cupcakes

see variations

Couscous, the world’s smallestpasta, is a staple throughoutnorthern Africa. It gives thesecupcakes a light and eleganttexture.

1/2 cup couscous1/2 cup boiling water2 cups all-purpose flour2 tbsp. granulated sugar1 tbsp. baking powderPinch of salt1 tsp. toasted cumin seeds

1 tsp. ground coriander1 large egg4 tbsp. olive oil1 tbsp. lemon zest2 tbsp. chopped flat-leaf parsley

Preheat the oven to 350˚F (175˚C).Place 24 mini paper cups in amu n pan. Put the couscous in amedium bowl and pour the boilingwater over it. Cover and leave for5 minutes, so the grains absorb theliquid. Flu the grains apart with afork.

Mix the dry ingredients in a bowlwith a spoon. Beat the egg and oil

in a large bowl with an electricmixer until combined. Add thecouscous and the dry ingredientsand mix until nearly combined.Fold in the lemon zest and parsley.Spoon the mixture into the cups.Bake for 20 minutes. Remove panfrom the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

Makes 2 dozen mini cupcakes

basil pesto cupcakes

see variations

These unusually savory cupcakesmake an ideal wholesome treat.

for the cupcakes

3/4 cup yellow cornmeal1 cup all-purpose flour2 tsp. baking powder3 tbsp. sugarPinch of salt2 large eggs1 cup whole milk4 tbsp. (1/2 stick) sweet butter, melted

for the frosting

1/2 cup basil pesto1 1/2 cups cream cheese, softened12 cherry tomatoes

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups into amu n pan. In a medium bowl, stirthe dry ingredients. Beat the eggs,milk, and butter in a large bowlwith an electric mixer untilcombined. Add the our mixture tothe egg mixture, and stir until justcombined. Spoon the batter intothe cups. Bake for 20 minutes.Remove pan and cool for 5minutes. Then remove the cupcakesand cool on a rack.

For the frosting, beat the pesto andcream cheese with an electric mixer

until smooth and creamy. Smearthe frosting onto the cooledcupcakes and top with the cherrytomatoes.

Makes 1 dozen

pb & banana cupcakes

see variations

This familiar combination makes atruly delicious cupcake.

for the cupcake

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour2 tsp. baking powder1 tsp. salt4 large eggs1/2 cup buttermilk3 tbsp. ground almonds1 tsp. vanilla extract2 tsp. cinnamon4 tbsp. peanut butter chips1 cup (about 2) mashed bananas

for the frosting

1 cup cream cheese, softened1 1/2 cups confectioners’ sugar, sifted1 tbsp. lemon juice1 tsp. vanilla extract1/2 cup mashed banana

Preheat the oven to 350˚F (175˚C).Place 24 paper baking cups inmu n pans. Combine the butter,sugar, our, baking powder, salt,eggs, buttermilk, almonds, vanilla,and cinnamon in a large bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Stir in the peanut butterchips and mashed banana. Spoon

the batter into the paper cups.Bake for 20 minutes. Remove panand cool for 5 minutes. Thenremove the cupcakes and cool on arack. To make the frosting, beatthe cream cheese andconfectioners’ sugar in a mediumbowl with an electric mixer untilsoft and light. Add the lemon juice,vanilla, and mashed bananas. Beatuntil well combined. Spoon thefrosting over the cupcakes.

Store unfrosted in an airtightcontainer for up to 2 days or freezefor up to 3 months.

Makes 2 dozen

ricotta cheesecakecupcakes

see variations

Ricotta cheese is lower in fat thancream cheese and it has a greattexture.

1 cup graham cracker crumbs3 tbsp. margarine, melted2 tbsp. honey4 cups part-skim ricotta cheese4 large eggs1 1/2 cups confectioners’ sugar, sifted1 tsp. orange extract1/2 cup (3 1/2 oz.) walnut halves

Preheat the oven to 325˚F (160˚C).Place 12 baking cups in a mu npan.

In a food processor, combine thecracker crumbs, margarine, andhoney. Spoon 1 tablespoon of themixture into each cup, pressing

rmly into the bottom. Chill untilset.

In a large bowl, beat the ricottawith an electric mixer until soft.Then beat in the eggs,confectioners’ sugar, and orangeextract. Spoon the mixture into thecups. Place a walnut on top of eachcupcake.

Bake for 25 minutes. Remove pan

from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack. Chill untilready to serve.

Store covered in the refrigerator forup to 2 days.

Makes 1 dozen

low-fat vanilla cupcakes

see variations

After you have used the seeds fromthe vanilla bean, put the pod intoan airtight jar and pour granulatedsugar on top. In a few weeks youwill have vanilla sugar!

for the cupcakes

3 large egg yolks1 cup granulated sugar1 vanilla bean, pod removed1/4 cup cold water1 cup cake flour1 tsp. baking powderPinch of salt5 large egg whites1/8 tsp. cream of tartar

for the glaze

1 1/2 cups confectioners’ sugar1 tsp. vanilla extract2 tbsp. lemon juice1 tbsp. poppy seeds

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups in amu n pan. In a large bowl, beatthe egg yolks and half the sugaruntil pale and creamy. Then addthe vanilla seeds. Add the water,

our, baking powder and salt tothe egg mixture and beat with anelectric mixer until just combined.In a medium bowl, combine theegg whites and cream of tartar.

Beat with an electric mixer untilsoft peaks form. Add the remainingsugar, one-third at a time, beatingwell after each addition. Using ametal spoon, gently fold the eggwhites into the batter. Spoon themixture into the cups. Bake for 20minutes. Remove and cool slightly.To make the glaze, sift theconfectioners’ sugar in a bowl. Addthe vanilla extract, lemon juice,and poppy seeds and beat untilcreamy and slightly runny. Drizzlethe glaze over warm cupcakes.

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

Makes 1 dozen

flour-lite chocolatecupcakes

see variations

This recipe has only a smallamount of our to give thecupcakes a light, fluffy texture.

1/2 cup Dutch-process cocoa powder3/4 cup packed light brown sugar3 tbsp. all-purpose flourPinch of salt1 tsp. vanilla extract1 tsp. orange extract3/4 cup fat-free milk1 cup chopped bittersweet chocolate1 large egg, lightly beaten3 large egg whites1/4 tsp. cream of tartar1/3 cup granulated sugarCocoa powder, for dustingconfectioners’ sugar, for dusting

In a heavy saucepan, combine thecocoa, sugar, our, salt, vanilla,orange extract, and milk over a

gentle heat. Stir until the sugardissolves, being careful not to burnthe mixture. Remove from the heat,and gradually stir in the chocolateuntil it melts. Whisk in the egg.Transfer to a large bowl to cool,and set aside. Preheat the oven to350˚F (175˚C). Place 12 paperbaking cups in a mu n pan. In amedium bowl, combine the eggwhites and cream of tartar. Beatwith an electric mixer until softpeaks form. Gradually add thesugar, one-third at a time, beatingfor 1 minute after each addition.Using a metal spoon, fold the eggwhites into the chocolate, making

sure not to overmix. Spoon themixture into the cups. Bake for 20minutes.

Remove the pan from the oven andcool for 5 minutes. Then removethe cupcakes, dust with cocoapowder and confectioners’ sugar,and serve immediately.

Makes 1 dozen

quick applesauce

cupcakes

see variations

Simple to make and low in fat, thisrecipe is based on the classicstreusel cake.

for the cupcakes

1/2 cup (1 stick) margarine, softened3/4 cup packed light brown sugar1 large egg, lightly beaten3/4 cup unsweetened applesauce2 cups cake flour1 tsp. baking powder1 tsp. ground ginger

1/4 tsp. ground cloves

for the topping

2 tbsp. margarine, softened1/4 cup confectioners’ sugar, sifted3 tbsp. chopped walnuts2 tbsp. rolled oats2 tbsp. all-purpose flour1/2 tsp. cinnamon

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups in amu n pan. In a medium bowl,beat the margarine and sugar withan electric mixer until pale andcreamy. Slowly add the egg andthen the applesauce, beating well

after each addition. Add the our,baking powder, and spices, mixinguntil just combined. To make thetopping, combine all theingredients in a small bowl. Mixwith a fork until the toppingresembles coarse breadcrumbs. Setaside. Spoon the batter into thecups. Sprinkle some topping oneach cupcake and bake for 20 to 25minutes. Remove pan from theoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack.

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

Makes 1 dozen

glazed blueberry-limecupcakes

see variations

Low in fat with super-foodblueberries — you may feelvirtuous when you bake these!

for the cupcakes

1/2 cup (1 stick) margarine, softened1 cup granulated sugar2 large eggs, lightly beaten1 tsp. vanilla extract1/2 cup fat-free milk2 cups cake flour1 tsp. baking powder1/2 tsp. salt1 cup fresh blueberries1 tbsp. grated lime zest

for the glaze

1/2 cup granulated sugar2 tbsp. grated lime zest3 tbsp. lime juice2 tbsp. boiling water

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Combine themargarine and sugar with anelectric mixer until soft andcreamy. Add the eggs slowly andmix well. Beat in the vanilla andmilk. Sift the our, baking powder,and salt, and stir into the batteruntil just combined. Fold in theblueberries and lime zest. Spoonthe mixture into the cups. Bake for20 minutes. Remove pans from theoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack. To make the glaze, mix thesugar, lime zest, lime juice, and

boiling water in a small saucepan.Bring to a gentle simmer over amedium heat, stirring to dissolvethe sugar. Simmer uncovered for 5minutes. Remove from the heat,cool slightly, and spoon over thecool cupcakes.

Store in an airtight container forup to 3 days, or unglazed in thefreezer for up to 3 months.

Makes 1 1/2 dozen

banana & honey cupcakes

see variations

Bananas lend themselves to naturalsweeteners like maple syrup andhoney. Add walnuts to o set thesweetness and to give the cupcakesa little crunch.

1 3/4 cups (about 4) mashed bananas3/4 cup packed light brown sugar1/4 cup honey4 tbsp. margarine, melted2 cups cake flour1 tsp. baking powder1/2 tsp. salt3/4 cup (5 oz.) roughly chopped walnuts

In a large bowl, combine thebananas, sugar, honey, andmargarine. Beat with an electricmixer until well blended. Slowlyadd the our, baking powder, andsalt, and mix well. Fold in thechopped walnuts.

Spoon the batter into the cups.Bake for 20 minutes. Remove pansfrom the oven and cool for 5minutes. Remove the cupcakes and

cool on a rack. Place each in a foilcup to display.

Makes 1 1/2 dozen

marbled mini bundtcakes

see variations

Bake these cakes in little bundtpans for a really extravagant-looking cupcake. You can also useordinary muffin pans.

1/2 cup (1 stick) margarine, softened1 cup granulated sugar2 large eggs, lightly beaten1 tsp. vanilla extract2 cups all-purpose flour1 tbsp. baking powder3/4 cup fat-free milk2 tbsp. Dutch-process cocoa powder1/2 cup (3 1/2 oz.) finely chopped

semisweet chocolateCocoa powder for dusting

Preheat the oven to 350˚F (175˚C).

Grease 6 mini bundt pans or alarge 6-cup mu n pan. In a largebowl, beat the margarine andsugar with an electric mixer untilthick and pale. Slowly add the eggsand vanilla, beating well. Mix the

our and baking powder in amedium bowl. Add to themargarine mixture in thirds,alternating with the milk.

Divide the batter into two bowls.Fold the cocoa powder andchocolate into one of the bowls.Spoon a little plain batter into thebottom of each bundt pan, then

spoon some chocolate batter ontop. Continue until each pan isthree-quarters full and there are 4layers. Swirl the mixture in eachcup using the point of a knife. Bakefor 35 minutes. Remove pans fromthe oven and cool for 10 minutes.Then remove the bundt cakes andcool on a rack. Serve dusted withcocoa powder.

Makes 1/2 dozen

low-fat carrot & nutcupcakes

see variations

The low-fat version of the classicAmerican cake. If you can’t get fat-free cream cheese for the frosting,use fat-free plain yogurt.

for the cupcakes

2 cups cake flour1 tsp. baking powder1/2 tsp. salt1/2 tsp. nutmeg1 tsp. ground ginger3/4 cup packed brown sugar1/2 cup shredded carrots1/2 cup roughly chopped walnuts3/4 cup (1 or 2) mashed bananas

2 lightly beaten eggs2/3 cup vegetable oil

for the frosting

1 cup fat-free cream cheese, softened1 cup confectioners’ sugar, sifted1 tsp. vanilla extract4 tbsp. chopped walnuts12 walnut halves

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups in amu n pan. In a large bowl,combine all the cupcakeingredients. Beat on a low speedwith an electric mixer until all theingredients are combined. Spoon

the mixture into the cups. Bake for20 minutes. Remove pan from theoven and cool for 5 minutes.Remove the cupcakes and cool on arack. To make the frosting,combine the cream cheese with theconfectioners’ sugar and vanillawith an electric mixer. Beat untilsmooth and creamy. Fold in thewalnuts. Smear onto the cooledcupcakes and garnish with thewalnut halves.

Makes 1 dozen

ultimate flourless choccupcakes

see variations

For maximum luxury, top withchocolate cream.

for the cupcakes

1 1/2 cups bittersweet chocolate chips1 cup (2 sticks) sweet butter4 large eggs4 large egg yolks

1/2 cup granulated sugar2 tbsp. Dutch-process cocoa powder, sifted2 tbsp. ground almonds1 tsp. vanilla extract

for the frosting

2 tbsp. Dutch-process cocoa powder4 tbsp. confectioners’ sugar1 1/2 cups heavy cream1 tsp. vanilla extract1/2 tsp. orange extract

Preheat the oven to 375˚F (190˚C).Place 12 paper baking cups in amu n pan. Put the chocolate andbutter in a double boiler, ormedium bowl over a pan of

simmering water, and stir untilcompletely melted. Set aside tocool. In a large bowl, cream theeggs, yolks, and sugar with anelectric mixer until pale and thick.Gently fold in the melted chocolateand remaining ingredients. Spoonthe batter into the cups. Bake for20 minutes. Remove pan from theoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack.

To make the frosting, sift the cocoaand confectioners’ sugar togetherinto a medium bowl. Add the

cream, vanilla, and orange extract.Beat until soft, but the creamshould still hold its shape. Spoonover the warm cupcakes.

Makes 1 dozen

chocolate vegan cupcakes

see variations

To make this authentically vegan,you must use specially labeled

vegan chocolate chips.

2 1/2 cups all-purpose flour4 tbsp. Dutch-process cocoa powderPinch of salt2 cups granulated sugar1/2 cup unsweetened applesauce2 cups cold water2 tsp. white vinegar2 tsp. baking soda1 cup semisweet vegan chocolate chipsCocoa powder for dusting

Preheat the oven to 375˚F (190˚C).Place 12 paper baking cups in amu n pan. Sift the our, cocoa,salt, and sugar into a large bowland set aside.

In a separate large bowl, combinethe applesauce, water, vinegar,and baking soda. Add the ourmixture and stir well to combine.Fold in the chocolate chips.

Spoon the mixture into the cups.Bake for about 20 minutes.

Remove pan from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.Serve dusted with cocoa. Store inan airtight container for up to 3days, or freeze for up to 3 months.

Makes 1 dozen

g.i. carrot cupcakes

see variations

These cupcakes are perfect forthose using the glycemic index tomonitor their diet. Low glycemicfoods release their sugars slowly —and are thus more bene cial formaintaining blood sugar levels.

1/2 cup light vegetable oil1/2 cup packed brown sugar1 large egg, lightly beaten3 large egg whites1 cup shredded carrots1 cup shredded Granny Smith apples1 cup raisins1/2 cup chopped dates1/2 cup mixed dried berries1/2 cup chopped walnuts1 tsp. allspice

1 tsp. baking powder1 tsp. salt2 3/4 cups whole wheat pastry flour

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups into amu n pan. In a large bowl,combine the oil and sugar, andbeat with an electric mixer untillight and smooth, about 2 to 3minutes. Beat the egg and eggwhites, one at a time, and then addthe carrots, apples, dried fruits,and walnuts. Sift the rest of theingredients into a medium mixingbowl. Add them to the carrotmixture, stirring until justcombined. Spoon the mixture into

the cups. Bake for 20 minutes.Remove pan from the oven andcool for 5 minutes. Then removethe cupcakes and cool on a rack.Serve with a low-fat margarinespread.

Makes 1 dozen

dairy-free berry cupcakes

see variations

These little treats are wonderful forthe lactose-intolerant cupcakelover.

for the cupcakes

2 1/2 cups mixed fresh berries (blueberries,strawberries, cranberries, blackberries)

2 cups all-purpose flour1/2 cup packed brown sugar1 tbsp. baking powder4 tbsp. vegetable oil2 large eggs, lightly beaten

for the topping

1/2 cup mixed berry jam

Preheat the oven to 350˚F (175˚C).Place 12 paper baking cups into amu n pan. In a food processor,purée 1 1/2 cups of the berriesuntil smooth. In a small bowl,lightly crush the reserved berrieswith a fork. In a medium bowl, mixthe our, sugar, and bakingpowder. In a large bowl, beat theoil and eggs. Add the puréedberries and mix well. Stir in the

our mixture until combined. Foldin the crushed berries.

Spoon the batter into the cups. Top

each cupcake with a teaspoon ofjam. Bake for 20 minutes. Removepan from the oven and cool for 5minutes. Then remove the cupcakesand cool on a rack.

Makes 1 dozen

gluten-free pecan

cupcakes

see variations

Gluten-free our has a variety ofuses. Look for it in specialty foodor health stores. Add a little moreliquid than you would when usingnormal our, since it will beabsorbed.

2 3/4 cups gluten-free all-purpose flour3/4 cup granulated sugar1 1/2 tbsp. baking powderPinch of salt2 large eggs, lightly beaten4 tbsp. sweet butter, melted1 1/4 cups milk1 tsp. vanilla extract

1 cup roughly chopped pecans1/2 cup chopped dates

Preheat the oven to 400˚F (200˚C).Grease a 12-cup muffin pan.

In a medium bowl, mix the our,sugar, baking powder, and salt. Ina large bowl, beat the eggs, butter,milk, and vanilla. Add the dryingredients and stir until nearlycombined. Fold in the pecans anddates.

Spoon the mixture into theprepared pan. Bake for 20 minutes.

Remove pan from the oven andcool for 5 minutes. Then removethe muffins and cool on a rack.

Makes 1 dozen

variations

mini couscous cupcakes

see base recipe

mini couscous & cilantro cakes

Prepare the basic cupcake recipe,adding 2 tablespoons freshlychopped cilantro along with thelemon zest and parsley.

mini couscous cakes withpreserved lemon & thymePrepare the basic cupcake recipe,adding 1 teaspoon choppedpreserved lemon and 1 tablespoonchopped thyme leaves along withthe lemon zest and parsley.

mini couscous cakes with olive &chile

Prepare the basic cupcake recipe,adding 3 tablespoons tapenade orolive paste and 1 teaspoonchopped chile pepper along withthe lemon zest and parsley.

mini couscous cakes withchipotlePrepare the basic cupcake recipe,adding 2 tablespoons nelychopped canned chipotle in adobo,and substituting lime for lemonzest and chopped cilantro forparsley.

variations

basil pesto cupcakes

see base recipe

basil pesto & cilantro cupcakes

Prepare the basic cupcake recipe,adding 3 tablespoons nelychopped cilantro to the frosting.

red pepper pesto cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 oz.) redpepper pesto for the basil pesto.

basil pesto & chili cupcakesPrepare the basic cupcake recipe,adding 1 teaspoon chili akes tothe batter before it has been mixedtogether.

horseradish & bacon cupcakesPrepare the basic cupcake recipe,adding 2 strips crisply cooked andchopped bacon to the batter beforeit has been mixed together. For thefrosting, substitute 2 teaspoonsprepared horseradish for the pestoand 1 cup (2 oz.) chopped scallionsfor the tomatoes.

southwest-style cornbreadcupcakesPrepare the basic cupcake recipe,adding 1 small chopped jalapeñopepper to the batter before it hasbeen mixed together. For the

frosting, substitute salsa for thepesto and 1/2 cup (8 tbsp.)chopped cilantro for the tomatoes.

variations

pb & banana cupcakes

see base recipe

banana & pecan cupcakesPrepare the basic cupcake recipe,substituting 4 tablespoons ofchopped pecans for the peanutbutter chips.

pb & banana cupcakes withmaple syrup & ginger frostingPrepare the basic cupcake recipe.Stir in 3 tablespoons choppedcandied ginger along with thepeanut butter chips and mashedbanana. In the frosting, substitute

4 tablespoons maple syrup for theconfectioners’ sugar.

pb, banana & chocolate chipcupcakesPrepare the basic cupcake recipe,adding 4 tablespoons of semisweetchocolate chips after creaming thebatter.

pb, banana & blueberrycupcakesPrepare the basic cupcake recipe,adding 4 tablespoons of driedblueberries after creaming the

batter.

pb & pumpkin cupcakesPrepare the basic cupcake recipe,substituting 1 cup (6 oz.) cannedpumpkin for the banana.

variations

ricotta cheesecakecupcakes

see base recipe

banana & raisin ricottacheesecake cupcakesPrepare the basic recipe but useonly 3 cups (1 lb 8 oz.) ricottacheese. Add 3/4 cup (about 2medium) mashed bananas to thericotta cheese after adding the eggsand confectioners’ sugar. Add 1/2cup (3 1/2 oz.) raisins.

blueberry ricotta cheesecakecupcakesPrepare the basic cheesecakemixture, folding in 1 cup (4 1/2oz.) fresh blueberries.

raspberry & lime ricottacheesecake cupcakesPrepare the basic cheesecakemixture, folding in 1 cup (5 oz.)fresh raspberries and 1 tablespoonfreshly grated lime zest.

pumpkin cheesecake cupcakesPrepare the basic recipe but use

only 3 cups (1 lb 8 oz.) ricottacheese. Add 3/4 cup (5 oz.) cannedpumpkin pie lling to the ricottacheese after adding the eggs andconfectioners’ sugar. Omit theorange extract and the walnuts.

variations

low-fat vanilla cupcakes

see base recipe

low-fat cupcakes with fennel &orange drizzlePrepare the basic cupcake mixture.In the glaze, substitute 2 teaspoonslightly crushed fennel seeds for thepoppy seeds, and substitute 1teaspoon orange extract for thevanilla extract.

low-fat cupcakes withstrawberry & lime drizzle

Prepare the basic cupcake mixture.In the glaze, substitute 1 teaspoonstrawberry extract for the vanilla,and add 1 tablespoon freshlygrated lime zest to the mixture.

low-fat cupcakes with almond &cherry drizzlePrepare the basic cupcake mixture.In the glaze, substitute 1 teaspoonalmond extract for the vanillaextract. Add 2 tablespoons choppedcandied cherries.

low-fat cappuccino cupcakes

Prepare the basic cupcake mixture,adding 1 teaspoon cinnamon. Inthe glaze, substitute freshly breweddark co ee for the lemon juice.Omit the poppy seeds. Decoratewith chocolate sprinkles.

variations

flour-lite chocolatecupcakes

see base recipe

our-lite chocolate & orangecupcakesPrepare the basic cupcake recipe,substituting 2 teaspoons orangeextract for the vanilla extract.

our-lite chocolate-glazedcupcakesPrepare the basic cupcake recipe.Make a glaze: Sift 1 1/2 cups (7

1/2 oz.) confectioners’ sugar and 2tablespoons Dutch-process cocoapowder into a medium bowl. Beat2 tablespoons softened margarineinto the cocoa powder mixture,adding 1 tablespoon warm waterand 1 tablespoon co ee liqueur tomake a pourable consistency.Spoon over the cupcakes.

our-lite chocolate & cinnamoncupcakesPrepare the basic cupcake recipe,adding 2 teaspoons cinnamon tothe dry ingredients.

our-lite chocolate & chilecupcakesPrepare the basic cupcake recipe,adding 2 teaspoons ground anchochile to the dry ingredients.

variations

quick applesaucecupcakes

see base recipe

quick applesauce & pecancupcakesPrepare the basic cupcake recipe,adding 3 tablespoons choppedpecans after adding the dryingredients. For the topping,substitute 3 tablespoons choppedpecans for the walnuts.

quick applesauce & raisin

cupcakesPrepare the basic cupcake recipe,adding 4 tablespoons raisins afteradding the dry ingredients.

quick applesauce & cranberrycupcakesPrepare the basic cupcake recipe,adding 4 tablespoons driedcranberries after adding the dryingredients.

quick applesauce & black walnutcupcakesPrepare the basic cupcake recipe,

adding 3 tablespoons choppedblack walnuts after adding the dryingredients. For the topping,substitute 3 tablespoons choppedblack walnuts for the walnuts.

variations

glazed blueberry–limecupcakes

see base recipe

glazed raspberry–lemoncupcakesPrepare the basic cupcake recipe,substituting 1 cup (4 1/2 oz.) freshraspberries for the blueberries, and1 tablespoon grated lemon zest forthe lime zest in the glaze.

glazed blackberry–orangecupcakes

Prepare the basic cupcake recipe,substituting 1 cup (4 1/2 oz.) freshblackberries for the blueberries,and 1 tablespoon grated orangezest for the lime zest in the glaze.

glazed strawberry–limecupcakesPrepare the basic cupcake recipe,substituting 1 cup (4 1/2 oz.) freshsliced strawberries for theblueberries.

glazed coconut–lime cupcakesPrepare the basic cupcake recipe,

substituting 1 cup (2 1/2 oz.)sweetened, aked coconut for theblueberries.

variations

banana & honey cupcakes

see base recipe

banana, hazelnut & honeycupcakesPrepare the basic cupcake recipe,substituting 3/4 cup (5 oz.) roughlychopped unblanched hazelnuts forthe walnuts.

banana & maple syrup cupcakesPrepare the basic cupcake recipe,substituting 1/4 cup (2 . oz.)maple syrup for the honey.

banana, pecan & corn syrup

cupcakesPrepare the basic cupcake recipe,substituting 3/4 cup (5 oz.) roughlychopped pecans for the walnuts,and 1/4 cup (2 . oz.) corn syrupfor the honey.

banana, honey & blueberrycupcakesPrepare the basic cupcake recipe,substituting 3/4 cup (5 oz.) driedblueberries for the walnuts.

variations

marbled mini bundtcakes

see base recipe

marbled mini raisin bundt cakesPrepare the basic cupcake recipe.After dividing the batters, add 3tablespoons golden raisins to theplain batter.

marbled mini orange & walnutbundt cakesPrepare the basic cupcake recipe.After dividing the batters, add 1teaspoon orange extract to thechocolate batter, and 3 tablespoonschopped walnuts to the plainbatter.

marbled mini pistachio bundtcakesPrepare the basic cupcake recipe.After dividing the batters, add 3tablespoons chopped pistachio nutsto the plain batter.

marbled mini chocolate orangebundt cakesPrepare the basic cupcake recipe.After dividing the batters, add 1teaspoon orange extract to thechocolate batter, and 3 tablespoonschopped candied orange to theplain batter.

variations

low-fat carrot & nutcupcakes

see base recipe

low-fat carrot & pecan cupcakesPrepare the basic cupcake mixture,substituting 1/2 cup (3 1/2 oz.) ofroughly chopped pecans for thewalnuts. Substitute 4 tablespoonschopped pecans for the walnuts inthe frosting, and substitute 12pecans for the walnut halves forgarnishing.

low-fat ginger-frosted carrotcupcakesPrepare the basic cupcake mixture.In the frosting, substitute 3tablespoons chopped candiedginger for the chopped walnuts.

low-fat carrot & orangecupcakesPrepare the basic cupcake mixture,adding 1 teaspoon orange extractand 1 teaspoon ground cumin tothe cupcakes.

low-fat carrot, zucchini & yellowsquash cupcakesPrepare the basic cupcake mixture,substituting 2 tablespoons gratedzucchini and 2 tablespoons gratedyellow squash for 1/4 cup (1 oz.)of the carrots.

variations

ultimate flourless choccupcakes

see base recipe

ultimate ourless peppermintcream cupcakesPrepare the basic cupcake recipe.Substitute 1 teaspoon peppermintextract for the vanilla and orangeextract.

ultimate ourless vanilla icecream cupcakesPrepare the basic cupcake recipe.Make an ice cream topping: Mix 2cups (12 oz.) ready-made puddingand 1 1/4 cups (10 . oz.) heavycream in a large bowl, and beatwell. Add 1 teaspoon vanillaextract. Pour into an ice cream

maker and churn until frozen. Put1 scoop on top of each cupcake.

ultimate ourless strawberrycream cupcakesPrepare the basic cupcake recipe.In the frosting, substitute 1teaspoon strawberry extract for thevanilla extract. Fold in 1/2 cup (2oz.) nely chopped freshstrawberries after beating thecream.

ultimate ourless co ee creamcupcakes

Prepare the basic cupcake recipe.Substitute 1 teaspoon co ee extractfor the vanilla and orange extract.

variations

chocolate vegan cupcakes

see base recipe

chocolate & orange vegancupcakesPrepare the basic cupcake recipe,adding 1 1/2 tablespoons gratedorange zest to the mixture alongwith the chocolate chips.

chocolate & hazelnut vegancupcakesPrepare the basic cupcake recipe,adding 1/2 cup (3 1/2 oz.) choppedroasted hazelnuts along with thechocolate chips.

chocolate & co ee vegancupcakesPrepare the basic cupcake recipe,adding 1/4 cup (2 . oz.) hotcoffee to the applesauce mixture.

chocolate & ginger vegancupcakesPrepare the basic cupcake recipe,adding 2 tablespoons grated freshginger to the applesauce mixture.

variations

g.i. carrot cupcakes

see base recipe

g.i. pecan cupcakes

Prepare the basic cupcake mixture,substituting 1/2 cup (3 1/2 oz.)chopped pecans for the walnuts.

g.i. banana cupcakesPrepare the basic cupcake mixture,adding 1/2 cup (about 1 1/2bananas) mashed bananas alongwith the carrots and fruits.Substitute 1/2 teaspoon nutmeg forthe allspice.

g.i. currant cupcakesPrepare the basic cupcake mixture,substituting 1 cup (7 oz.) currants

for the raisins.

g.i. apricot almond cupcakesPrepare the basic cupcake mixture,substituting 1 cup (7 oz.) snippeddried apricots for the raisins and1/2 cup (2 oz.) chopped almondsfor the walnuts.

variations

dairy-free berry cupcakes

see base recipe

dairy-free apple & berrycupcakesPrepare the basic cupcake recipe,substituting 1 1/2 cups (6 oz.)unsweetened applesauce for 1 1/2cups (6 oz.) of the mixed berries.

dairy-free pear & berry cupcakes

Prepare the basic cupcake recipe,substituting 1 1/2 cups (9 oz.)puréed canned pears for 1 1/2 cups(6 oz.) of the mixed berries. Add 1teaspoon almond extract to thebatter.

dairy-free peach & berrycupcakesPrepare the basic cupcake recipe,substituting 1 1/2 cups (9 oz.)puréed canned peaches for 1 1/2cups of the mixed berries.

dairy-free apricot cupcakes

Prepare the basic cupcake recipe,substituting 2 1/2 cups (8 oz.)chopped, canned apricots for themixed berries. For the topping,substitute 1/2 cup (6 oz.) apricotpreserves for the berry jam.

variations

gluten-free pecancupcakes

see base recipe

gluten-free mixed peel cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)chopped candied mixed peel for thedates.

gluten-free apricot cupcakesPrepare the basic cupcake recipe,substituting 1/2 cup (3 1/2 oz.)chopped dried apricots for the

dates.

gluten-free molasses cupcakesPrepare the basic cupcake recipe,omitting the sugar and adding 4tablespoons molasses and 4tablespoons of honey to the milkmixture.

gluten-free sorghum cupcakesPrepare the basic cupcake recipe,omitting the sugar and adding 1/2cup (2 1/2 oz.) of sorghum to themilk mixture.

designer

cupcakes

A few artful twists can take cupcakes to a new,

fun level. Designer Buttercream Frosting,

Moldable White Chocolate, cookies, and candies

make decorating easy.

designer buttercream

This light and u y frosting can beavored and tinted any way you

wish, and will keep, covered, in therefrigerator for a week, or frozenfor several months.

1 cup (2 sticks) unsalted butter, softened1/2 cup vegetable shortening4 large egg whites2 tsp. lemon juice1/2 teaspoon cream of tartar1/2 cup granulated sugar1/4 cup water2 tsp. vanilla extract

Beat the butter and shorteningtogether in a food processor untilsmooth; set aside in a cool area.

Using a stand mixer, whip the eggwhites with the lemon juice, andcream of tartar until soft peaksform; set aside. Stir the sugar andwater together in a saucepan untilthe sugar has dissolved. Cook overmedium-high heat until a candythermometer inserted in the syrupregisters 250°F, about 10 minutes.Pour the hot syrup in a thin streaminto the beaten egg whites, beatingconstantly at low speed, until you

have a thick, glossy frosting. Beatin the vanilla. Continue beating onmedium speed until the bottom ofbowl is as warm as your face,about 98°F. Set aside to cool for 5minutes.

Switch to the paddle attachmentand add the butter mixture, 2tablespoons at a time, beating wellafter each addition until smoothand creamy. If the frosting breaks,continue beating at low to mediumspeed and the mixture will comeback together. Cool for about anhour before using.

day at the beach

see variations

Roll out the striped towel, open theparasol, and enjoy the waveslapping at the beach—all inminiature on top of the cupcake.

for the frosting & decorations

1 recipe Designer Buttercreamfew drops of food coloring2 cups graham cracker crumbs18 party drink parasols18 sticks fruit-striped candy, cut into 2-inch

pieces

Place all the ingredients in amedium bowl and beat with anelectric mixer until smooth andpale, about 2 to 3 minutes. Spoonthe mixture into the cups. Bake for20 minutes or until a cake tester

inserted in the center comes outclean. Remove the pans from theoven and cool for 5 minutes. Thenremove the cupcakes and cool on arack.

Leave 2/3 of the frosting white.Tint the other 1/3 ocean blue. Foreach cupcake: Frost 2/3 of the topwith white frosting and sprinklewith graham cracker crumbs for thebeach. Frost the other 1/3 withblue frosting, creating “waves”with a knife. Lay the candy on thediagonal across the “sand” for abeach towel and insert the parasol

at an angle to make the beachumbrella.

Makes 1 1/2 dozen

daisy daze

see variations

Snipped-on-the-diagonal miniaturemarshmallows, cut sides dipped incolored sugar, form the petals onthese flowery cupcakes.

1 recipe Designer ButtercreamYellow food coloring

4 cups miniature marshmallows18 lemon gumdrops, lemon balls, or other

small, circular lemon candiesYellow decorating sugar

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Place all theingredients in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the mixture intothe cups. Bake for 20 minutes oruntil a cake tester inserted in thecenter comes out clean.

Remove the pans from the oven

and cool for 5 minutes. Thenremove the cupcakes and cool on arack.

Tint the frosting yellow. For eachcupcake: Frost the top. Place alemon gumdrop in the center. Snipeach miniature marshmallow inhalf lengthwise, press cut side inyellow sugar, and arrange sugaredside up around the gumdrop likepetals.

Makes 1 1/2 dozen

see variations

These colorful cupcakes could be abig hit at a children’s party. Choosesugar cones with a pointed end.

1 recipe Designer Buttercream

2 lbs. white chocolate chips18 sugar cones with pointed endsColored sprinkles1 recipe Moldable White ChocolateRed food coloring

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Place all theingredients in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the mixture intothe cups. Bake for 20 minutes oruntil a cake tester inserted in thecenter comes out clean. Removethe pans from the oven and coolfor 5 minutes. Then remove the

cupcakes and cool on a rack. Keepthe frosting white. For eachcupcake: Frost the top. Melt thewhite chocolate chips. Lightly brushit over the outside of each sugarcone and roll in colored sprinkles.Let set. Tint Moldable WhiteChocolate red, divide it into 18pieces. Pinch o a small portionfrom each piece and roll into aball. Roll the rest of the piece intoa 16-inch-long rope on aconfectioners’ sugar-dusted surface.Place the sugar cone rmly in thecenter of each cupcake and securethe red ball on the pointed end.Loop the rope around the

circumference of the cone to makeclown hair. Scatter more coloredsprinkles on the frosting.

Makes 1 1/2 dozen

spider web

see variations

Inject a little mystery into yourcupcake art.

1 recipe Designer ButtercreamBlack gel icing18 licorice gumdrops18 black craft pipe cleaners or chenille sticks

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

Keep the frosting white. For eachcupcake: Frost the top. Using ablack gel icing tube, draw threeconcentric circles radiating outfrom the center of the cupcake.With a knife, draw across thefrosting and icing in four places tocreate the spider web. Place a largelicorice gumdrop in the center ofthe cupcake. Cut each pipe cleanerinto 8 pieces and fold in half tocreate legs. Arrange the legsaround the gumdrop.

Makes 1 1/2 dozen

how does your gardengrow?

see variations

Even if you don’t have a greenthumb, you can still have a gardenatop a cupcake.

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder1/2 tsp. salt4 large eggs1/2 cup buttermilk1 tsp. vanilla extract

3 1/2 oz. semisweet chocolate, roughly

chopped2 tbsp. milk1/4 cup (1/2 stick) sweet butter3/4 cup confectioners’ sugar, sifted2 1/2 cups crushed chocolate sandwich

cookies2 1/2 cups sweetened flaked coconut tinted

green12 oz. ready-to-roll white fondant frostingBrown, orange, and green food coloringSugar pearls to decorate18 toothpicks

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups intomu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electric

mixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.Remove the pans from the ovenand cool for 5 minutes. Remove thecupcakes and cool on the rack. Tomake the frosting, gently heat thechocolate, milk, and butter in asmall, heavy saucepan, stirringuntil melted. Remove from the heatand beat in the confectioners’sugar. Frost the top of eachcupcake, and sprinkle with cookiecrumbs. Arrange two parallel rowsof green coconut. Split the fondantfrosting into thirds, and tint each adi erent color. Shape carrots from

orange and green fondant frosting.Shape cauli owers from greenfondant frosting, decorate withsugar pearls, and arrange on top ofeach cupcake. Shape a shovel frombrown frosting — use a toothpickto support the shaft, and positionthe shovel on each cupcake.

Makes 1 1/2 dozen

bride doll

see variations

For a little girl’s birthday party ora bridal shower, these dollcupcakes can be customized withfrosting colors and decorations.Mini dolls on picks are available atcraft stores and cake decoratingshops.

1 double recipe Designer Buttercream18 (4 1/4-inch) mini dolls on picksSugar pearlsWhite sugar flowers

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Place all theingredients in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the mixture intothe cups. Bake for 20 minutes oruntil a cake tester inserted in thecenter comes out clean. Removethe pans from the oven and cool

for 5 minutes. Then remove thecupcakes and cool on a rack. Whencool, remove the cupcake wrappersand turn the cupcakes upsidedown. Reserve 1/3 of the frosting.

For each cupcake: Frost the top andsides of cupcake. Insert a doll inthe center. Spoon the reservedfrosting into a piping bag or asealable plastic bag with an endcorner snipped and pipe thefrosting to form a strapless bodiceon each doll. Create a pattern oneach dress using sugar pearls andflowers.

Makes 1 1/2 dozen

ruffles & pearls

see variations

Roll out, roll up, and form stunningfondant roses to top each cupcakefor an elegant finish.

1 recipe Designer Buttercream1 recipe Moldable White ChocolateConfectioners’ sugar

White sugar pearls

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Place all theingredients in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the mixture intothe cups. Bake for 20 minutes oruntil a cake tester inserted in thecenter comes out clean. Removethe pans from the oven and coolfor 5 minutes. Then remove thecupcakes and cool on a rack.

Leave the frosting white. Divide the

Moldable White Chocolate into 9pieces. On a at surface heavilydusted with confectioners’ sugar,dust each piece with the sugar androll out to a 16-inch oval. Startingat a long end and using a metalspatula, roll it up. Cut the roll inhalf in the middle to form 2 (2 1/2-inch) ru ed pieces. For eachcupcake: Frost the top with whitefrosting. Place the cut side of aru ed piece in the center andgently spread the ru es. Sprinklewith sugar pearls.

Makes 1 1/2 dozen

morning latte

see variations

The morning cup of java just got alittle sweeter — and moreinteresting! Coordinate the color ofthe pipe cleaner “handles” with thecolors of your cupcake paperliners.

for the cupcakes

1 cup (2 sticks) sweet butter, softened1 cup granulated sugar2 cups cake flour1 tsp. baking powder1/2 tsp. salt4 large eggs1 tsp. vanilla extract

for the frosting

3 1/2 oz. semisweet chocolate, roughlychopped

2 tbsp. freshly brewed dark coffee1/4 cup (1/2 stick) sweet butter3/4 cup confectioners’ sugar, sifted

for the decorations

1 (7 1/2 oz.) jar Marshmallow Fluff or 4 cupsminiature marshmallows, melted

18 craft pipe cleaners or chenille sticks

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups intomu n pans. Combine all thecupcake ingredients in a mediumbowl and beat with an electric

mixer until smooth and pale, about2 to 3 minutes. Spoon the batterinto the cups. Bake for 20 minutes.Remove the pans from the ovenand cool for 5 minutes. Remove thecupcakes and cool on a rack.

To make the frosting, gently heatthe chocolate, co ee, and butter ina small, heavy saucepan, stirringuntil melted. Remove from the heatand beat in the confectioners’sugar. For each cupcake: Frost thetop. Pipe or spoon marshmallow

u on top of each cupcake. Bendthe pipe cleaner into a U-shape

and insert both ends into the sideof each cupcake wrapper to form a“handle.”

Makes 1 1/2 dozen

aquarium

see variations

You don’t have to leave home tovisit the aquarium!

1 recipe Designer ButtercreamBlue food coloring60 assorted Swedish gummy fish, or other

gummy sea creature shapes

Candy rocks or crushed nut cookies

Preheat the oven to 350˚F (175˚C).Place 18 paper baking cups inmu n pans. Place all the cupcakeingredients in a medium bowl andbeat with an electric mixer untilsmooth and pale, about 2 to 3minutes. Spoon the mixture intothe cups. Bake for 20 minutes oruntil a cake tester inserted in thecenter comes out clean.

Remove the pans from the ovenand cool for 5 minutes. Remove thecupcakes and cool on a rack.

When the cupcakes have cooled,tint the frosting sea blue. For eachcupcake: Frost the top. Use a knifeto make “waves” on the top thirdof the cupcake. Place candy shand sea creatures among thewaves. Scatter candy rocks on thelower third of the cupcake to formthe aquarium bed.

Makes 1 1/2 dozen

garden hat

see variations

Yellow cake, colored frosting, fruit-striped gummy candy as bonnettrim, sugar pearls or candy flowers.Stacked vanilla wafers, frostedover, form the peak of the hat.

1 recipe Designer Buttercream

Yellow food coloring36 vanilla wafers9 sticks fruit-striped gummy candyColored candy balls and flowers

Remove the pans from the oven

and cool for 5 minutes. Remove thecupcakes and cool on a rack.

When the cupcakes have cooled,tint the frosting yellow. For eachcupcake: Frost the top. Sandwichtwo vanilla wafers together withfrosting and place in the center ofthe cupcake. Frost over that. Cut astick of candy in half lengthwiseand form a band around thestacked wafers, notching the end.Decorate around the hat band withcolored candy balls and flowers.

Makes 1 1/2 dozen

variations

day at the beach

see base recipe

day on the lakePrepare the basic cupcake recipe.Omit beach parasols and cookiecrumbs. Tint all frosting blue. Foreach cupcake: Frost the top,creating waves with a knife. Place3 small Swedish candy sh amongthe waves. Thread a 2-inch piece offruit stripe candy through a coloredtoothpick to make a sail and inserttoothpick in center of a thickorange fruit slice candy. Place“sailboat” in center of eachcupcake.

day on the ski slope

Prepare the basic cupcake recipe.Omit beach parasols and cookiecrumbs. Keep frosting white. Foreach cupcake: Frost the top,mounding frosting up on one sideto create a ski slope and dust withcrystal sanding sugar. TintMoldable White Chocolate darkgreen, divide it into 18 pieces, andcut each piece into 6 portions.Mold each portion into a 1-inchcone and snip randomly anddiagonally around the cone withkitchen shears. Gently lift outsnipped areas to form evergreenbranches. Place 3 evergreen trees

anking each side of the ski slope.

Place a tiny plastic skier on theslope.

variations

daisy daze

see base recipe

black-eyed susanPrepare the basic cupcake recipe.Substitute a combination of yellowand orange decorating sugars foryellow. Substitute semisweetchocolate chips for lemon candies.For each cupcake: frost the top.Place three semisweet chocolatechips in the center. Snip eachminiature marshmallow in half onthe diagonal, dip on cut side inyellow-orange sugar, and arrangesugared side up around the centerlike rows of petals.

dahlia

Prepare the basic cupcake recipe.Substitute a combination of red andorange decorating sugars foryellow. Substitute orangegumdrops for lemon candies. Foreach cupcake: frost the top. Placean orange gumdrop in the center.Snip each miniature marshmallowin half on the diagonal, dip cut sidein a mixture of orange and redsugar, and arrange sugared side uparound the gumdrop like rows ofpetals.

zinniaPrepare the basic cupcake recipe.

Substitute a combination of red andpink decorating sugars for yellow.Substitute yellow gumdrops forlemon candies. For each cupcake:frost the top. Place a yellowgumdrop in the center. Snip eachminiature marshmallow in half onthe diagonal, dip on cut side in amixture of pink and red sandingsugars, and arrange sugared sideup around the gumdrop like rowsof petals.

variations

see base recipe

princess

Prepare the basic cupcake recipe.Tint the melted white chocolatelight pink, brush on the cones, androll in pink and white sprinkles.Tint Moldable White Chocolatepink, divide it into 18 pieces. Pincho a small portion from each pieceand roll into a ball. Roll the rest ofthe piece into a 16-inch-long rope.Place the sugar cone rmly in thecenter of each cupcake and securethe pink ball on the pointed end.Loop the rope around thecircumference of the cone to makeru ed edge. Scatter more sprinkleson the frosting.

christmas treePrepare the basic cupcake recipe.Tint the melted white chocolategreen, brush on the cones, and rollin colored sprinkles. Tint MoldableWhite Chocolate yellow, divide itinto 18 pieces. Pinch o a smallportion from each piece and formit into a star. Roll the rest of thepiece into a 16-inch-long rope.Place the sugar cone rmly in thecenter of each cupcake and securethe star on the pointed end. Loopthe rope around the circumferenceof the cone to make a tree skirt.Scatter more colored sprinkles onthe frosting.

variations

spider web

see base recipe

soccer ball

Prepare the basic cupcake recipe.Keep the frosting white. For eachcupcake, frost the top. Using ablack gel icing tube, draw ahexagon in the center of thecupcake. Draw a line from the sixcorners or points of the hexagonout to the edge of the cupcake.Omit gumdrops and pipe cleaners.

campfirePrepare the basic cupcake recipe.Tint the frosting green. For eachcupcake, frost the top, but omitbasic decorations. Cut thinchocolate-covered tube-shaped

cookies or chocolates into 2-inch“logs” and stack in the center ofthe cupcake. Cut orange or yellowfruit-striped candy into “ ames”and place amidst the logs.

pot o’ goldPrepare the basic cupcake recipe.Tint the frosting green. For eachcupcake, frost the top, but omitbasic decorations. Place a hollowchocolate cup in the center of thecupcake. Fill with small gold-covered chocolate coins or goldnuggets candies. Arch a piece ofrainbow licorice or rope candy

from one side of the cupcake to theother.

variations

how does your gardengrow?

see base recipe

strawberry fields foreverPrepare the basic cupcake recipe.Substitute small red candies or ballsfor candy vegetables.

magic bean gardenPrepare the basic cupcake recipe.Substitute small pastel jelly beansfor candy vegetables.

diggin’ in the dirtPrepare the basic cupcake recipe.

Omit the coconut and candyvegetables. Poke and enlarge 3holes in the top of each cupcakeand partially insert a gummy wormin each hole.

variations

bride doll

see base recipe

princess dollPrepare the basic cupcake recipe.Tint the frosting a pale pink anduse pink and purple sugar pearlsand flowers.

bridesmaid dollPrepare the basic cupcake recipe.Tint the frosting a pale blue anduse blue sugar pearls and flowers.

red carpet dollPrepare the basic cupcake recipe.Tint the frosting a dark blue orpurple, smooth it over the body,and sprinkle it with edible metallicglitter.

variations

ruffles & pearls

see base recipe

raspberry ruffles & pearlsPrepare the basic cupcake recipe.Tint the frosting and moldablechocolate pale pink and flavor withraspberry avoring. Sprinkle withpink sugar pearls.

lemon ruffles & pearlsPrepare the basic cupcake recipe.Tint the frosting and moldablechocolate pale yellow and avor

with lemon extract. Sprinkle withyellow sugar pearls.

mocha rufflesPrepare the basic cupcake recipe.Instead of preparing MoldableWhite Chocolate, substitutesemisweet chocolate for the whitechocolate and add 1/2 cup (4 .oz.) additional light corn syrup.Flavor the chocolate with 2teaspoons co ee extract. Dustruffles with cinnamon sugar.

variations

morning latte

see base recipe

hot chocolate

Prepare the basic cupcake recipe.Omit the co ee avoring in thefrosting. Sprinkle chocolatesprinkles on top of each cupcake.

caramel macchiatoPrepare the basic cupcake recipe.Substitute prepared caramel icecream syrup for the co ee

avoring in the frosting. Drizzleprepared caramel ice cream syrupon top of each cupcake.

chaiSubstitute 1 1/2 recipes Chai

Cupcakes for basic Morning Lattecupcakes. Dust top of each cupcakewith a mixture of 1 tablespoon rawsugar combined with 1 teaspooneach: ground cardamom, nutmeg,cloves, and cinnamon.

variations

aquarium

see base recipe

sea volcanoTint half the frosting sea blue, theother half orange-red. Omit thecandy sh. For each cupcake: Frostthe top with blue. Use a knife tomake “waves” around theperimeter of the cupcake. Carefullytrim the pointed end o a wa esugar ice cream cone and place inthe center of the cupcake to make avolcano. Spoon or pipe orange-redfrosting to look like lava coming

out of the volcano and down itsside, to the sea below. Sprinkle the“lava” with candy rocks or crushednut cookies.

gold miner’s dreamTint the frosting sea blue. Omit thecandy sh. For each cupcake: Frostthe top thickly with blue. Use aknife to make a 1 1/2-inch-wide,meandering stream channel downthe middle of the cupcake. Spoonyellow or gold decorating sugarand candy rocks or crushed nutcookies in the channel.

bridge over troubled watersTint the frosting sea blue. Omit thecandy sh. For each cupcake: Frostthe top thickly with blue. Use aknife to make “waves” around theperimeter of the cupcake. Lay astick of fruit-striped candy acrossthe center of the cupcake. Curve apipe cleaner or chenille stick incoordinating colors to arch over oneither side of the candy to form asuspension bridge.

variations

garden hat

see base recipe

sombrero

Prepare the basic cupcake recipe.Omit the decorations. For eachcupcake, frost the top. Place alarge yellow gumdrop in thecenter. Arrange miniature or smallpieces of gumdrops in assortedcolors around perimeter of thecupcake.

santa hatPrepare the basic cupcake recipe.Omit the decorations. Leave halfthe frosting white, the other halfred. For each cupcake, frost the topwith white. Carefully trim thepointed end o a wa e sugar ice

cream cone and place the cone inthe center of the cupcake to make aSanta hat. Pipe red frosting tocover the cone. Top with a largemarshmallow.

red hatPrepare the basic cupcake recipe.Omit gum. Tint the frosting red.For each cupcake, frost the top.Sandwich two vanilla waferstogether with frosting and place inthe center of the cupcake. Frostover that. Press a 7-inch stick oftwisted black licorice to form aband around the stacked wafers,

crossing the ends. Decorate aroundthe hat band with red candy ballsand flowers.

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