500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

AQuintetBook

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September2011

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contents

introduction

classiccupcakes

fragrant&spicedcupcakes

chocolatecupcakes

decadentcupcakes

celebrationcupcakes

cupcakesforkids

cupcakesforalternativediets

designercupcakes

introduction

Whetherit’stheirindividualsize,theirprettyfrosting,orjusttheirabilitytobringbackfond memories of childhood, cupcakes really do have ultimate treat-appeal. Everygenerationseemstolovethem,andeventhemostcurmudgeonlyamonguswillfindithardtofightoffasmilewhenpresentedwithaplatefulofcupcakes.

Cupcakescomeinmanyshapesandguises,buttheonethingtheyallhaveincommonisthat they’re small, individual-sizedcakesbaked inamuffinpanorcup-shapedmolds,whichareoftenlinedwithpleatedfoilorpaperbakingcups.Youcanmakecupcakesbybakingalmostanycakebatterinacup-shapedmold.Classicyellowcakeorpoundcakemixtures are particularly popular, but gingerbread, carrot cakes, fruit cakes, yeastedcakes, and brownies can all be transformed into cupcakes. They can be frosted,decorated,glazed,dusted,orleftunadorned—andwhicheveryouchoose,they’resuretobedelicious.

Aswellasmaking traditionalbakedcupcakes,youcan steamsomemixtures tomakedense,moistdesserts, likebreadpudding.Youcanmakeothercupcakesusingtheno-bakemethod,inwhichyouspoonamixtureofmeltedanddryingredientsintocupcakemolds and chill or leave them to set. These unbaked cupcakes are usually servedunfrosted, or simply dusted with a little confectioners’ sugar or unsweetened cocoapowder.

typesofcupcakes

Cupcakes go by many different names. Some describe specific types of cakes, whileothers are more generic, but whatever name they go by, cupcakes can be foundworldwide. Even in Southeast Asia you’ll find little cupcakes. In the Philippines,mooncakes—ricecakessteamedinbananaleafcups—areadelicioustreat.

Manygreat classic cupcakes canbe served frosted—chocolatebuttercreamcupcakes

are served with a generous smear of rich chocolate frosting. Others, such as vanillacupcakesaredeliciouswithoutfrosting.MadeleinesareclassicFrenchcupcakesthatarealso served plain. Baked in a shell-shaped mold, they are traditionally made with amixture of egg yolks beaten with sugar and lemon zest, then combined with flour,hazelnutbutter,andwhiskedeggwhites.Youwillfindamodernrecipeformadeleines.

Queen cakes are a traditional British cupcake made with a creamed butter mixturecombination not unlike the vanilla cupcake mixture, with currants, and lemon zestadded.Traditionally,Queencakeswerebakedinsmall,flutedmolds,buttodaytheyareusuallybakedinpaper-linedorgreasedmuffinpans.

frostingcupcakes

Althoughsomecupcakesareservedplain,itisthefrostingthatmakesmanycupcakes.Whether it’s a thick smear of cream cheese frosting or an intricately decorated caketoppedwithfondantdecorations,it’sthetoppingthatoftencausesthegreatestdelight,notjustforthesweet, lusciousflavoritaddstoasimplecake.Oncefrosted,cupcakesarebesteaten rightaway,and ifyou intend to storeor freeze them,don’t frost themfirst.Whetheryouareachildoradult,beginneroradvancedbaker,onceyougetstartedontherecipesinthisbook,you’llrealizejusthowfunbakinganddecoratingcupcakescanbe!

basicequipment

Most cupcakes are incredibly simple to make, and you’ll only need a few pieces ofequipment.

scales,measuringcups&spoons

Accurateweighingscalesand/orcalibratedmeasuringcups,aswellaspropermeasuringspoons, are essential for successful baking. If the proportions of ingredients areincorrect,thecupcakemaynotriseand/orsetproperly.

mixingbowlsandspoons

Youwillneedamedium-sizedbowlandwoodenspoonformixingmostcupcakebatters.Smaller-sizedbowlsareusefulformixingsmallquantities.Alargemetalspoonisusefulforfoldingingredientsintodelicatewhiskedmixtures.Unlessotherwisestipulated,useamedium-sizedbowlfortherecipesinthisbook.

sieves

Youwillneedalargesieveforsiftingdryingredientssuchasflourandasmallonefordustingicingsugarorcocoaoverbakedcupcakes.

bakingcups

Pleatedpaperorfoilbakingcupsareavailableinmanysizes,fromtinypetitfourcupsformakingminicupcakes,togiantbakingcupsforextra-largetreats.

muffinpans

Muffinpansarethemostuser-friendlypansformakingstandardcupcakes.Thestandardmuffinpanhas6or12cup-shapedindentations.Youcanlinethemwithpaperbakingcups,orsimplygreasethembeforefillingthemwithbatter.Thestandardmuffincupisapproximately21/2 in.(6cm.) indiameter.Miniand jumbomuffinpansareagreat

way tovary shapesandsizesofyourcupcakes.Minimuffinpanshave12or24cup-shapedindentationsandare2in.(5cm.)indiameter,whereasjumbomuffinpanshave6cup-shapedindentations,witheachcupmeasuring4in.(10cm.)indiameter.

othercupcakemolds

Youcanbakecupcakesinothermoldedpans.Shell-shapedmadeleinepansarewidelyavailable. Youmay also find other panswith decorative, ridged cups in a variety ofsizes.Individualstainlesssteelmoldsorceramiccupscanalsobeusedtobakecupcakes.

timers

Perfect timing is essential for success, so always use a timer when baking. Accuratedigitaltimersareinexpensiveandwellworththeinvestment.

wireracks

Leavemostcupcakesinthepantocoolfor5minutesbeforetransferringthemtoawireracktocoolcompletely.Wirerackscomeinavarietyofshapesandsizes.

otherequipment

Electricmixerscansavetimeandaregreatforcombiningall-in-onecakemixtures.Themixer should be set on medium speed unless otherwise indicated. A sharp, serratedknifewithapointedendcanhelpslicethetopsoffcupcakesormakeahollowinwhichtospoonfilling.

basicingredients

Most cupcakemixtures have four basic ingredients: fat, sugar, eggs, and flour. Otheringredients,suchaschocolate,nuts,anddriedfruit,arefrequentlyadded.

Eggsenrichcupcakemixturesandhelptobindingredientstogether.Forthebestresults,use eggs at room temperature. When whisking egg whites, be sure to use a clean,grease-free bowl. Eggs should always be lightly beaten before adding to the recipeunlessotherwisestated.

butter&otherfats

Sweet(unsalted)butterisusuallybestforcupcakemixtures;itgivesawonderfullyrichflavor. For creamed cupcake mixtures, use butter at room temperature; for cut-inmixtures,usecold, firmbutter;andformeltedmixtures,dicethebutterbeforegentlywarming it.Margarine,white cooking fats, andmild-tasting vegetable oils sometimesreplacebutterandareagoodchoiceforthosewithadairyintoleranceorallergy.Butterand cream cheese should always be softened before adding to the recipe unlessotherwisestated.

flour&flouralternatives

Mostcupcakemixturescallforself-risingflourorall-purposeflour,withtheadditionofaleaveningagent.Wholewheatflourissometimesused,butitproducescupcakeswithaheavier,densertexture.Non-wheatflours,oftencombinedwithwheatflour,mayalsobeused.Theseincludecornmeal,oatmeal,cornstarch,andriceflour.Groundnutsmaybeusedinplaceofflourandareparticularlygoodforgluten-freecupcakes.

sugar&othersweeteners

Therearemanydifferent typesof sugar,allofwhichadd theirownunique tasteand

texture tocupcakemixtures.Refinedwhite sugarsaddsweetness,whilebrownsugarsadd flavor and color as well. Brown sugar should always be packed when beingmeasured. The texture of the sugar will also affect the cupcake. Granulated sugar ismost frequently used for cupcakes, but raw sugar, and moist sugars such as brownsugar,arealsoused.Fora finer texture, substitutegranlulated sugar for superfine,ormake your own by pulsing granulated sugar in a food processor until very fine.confectioners’ sugar isgenerallyused fordustingcupcakesandmaking frosting.Lightcornsyrup,maple syrup,honey,andmolassescanalsobeused incupcakes,either inplace of, or alongside, sugar. They give a distinctive taste and texture, and are afrequentadditiontomeltedcakemixtures.

otheringredients&flavorings

Driedfruits,nuts,andseedsareapopularadditiontocupcakemixtures.Driedfruitsaddnaturalsweetness,soyoumaybeabletouselesssugarthaninaplaincupcakemixture.Differentdriedfruitsareofteninterchangeableinrecipes.

Freshfruitsuchasmashedbananas,apples,pineapples,andberriesmayalsobefoldedinto cupcake batters. Frozen fruit may be substituted for fresh in the recipes in thisbook.Thoroughlythawanddrainbeforeaddingtotherecipe.Chocolatemaybeusedtoflavororbindcakemixturesortodecoratebakedcupcakes.Fortherecipesinthisbook,you’ll need unsweetened cocoa powder, chocolate chips or chunks, and differentvarietiesofbakingchocolateinyourpantry.Vanilla-flavoredpuddingorpiefillingmaybe substituted for custard. Always assume that herbs used in the recipes are dried,unlessfreshisspecified.Otheringredientsandflavoringsincludemarshmallows,spices,cheese,vanilla,coffee,citruszest,almondextract,orangeflowerwaterandrosewater,andliqueurs.

makingcupcakes

There are four main types of cupcake mixtures. The order in which ingredients areaddedandthewaytheyarecombined—forexample,beatenorfoldedin—willaffectthefinaltextureofthecupcakes.

preparingthepan

Whentherecipecallsforthepantobegreased,youmayuseanyfatyouchoose.Smearalittlebutter,margarine,oroliveoilonapapertowelandwipeeachcupthoroughly.Low-calorie sprays can also be used for this purpose. Fill any empty cups in the panwithwater.

creamedmixtures

For creamedmixtures, you begin by creaming the sugar and fat together tomake alight,fluffymixturebeforebeatingineggs.Self-risingflour(orall-purposeflourandaleavening agent such as baking powder) is then folded in, along with any otherflavoringingredients.

Themixtureshouldthenbepouredintobakingcupsandbakedimmediately.Moistureandheatcausetinybubblesofcarbondioxidetobereleased,producingcupcakeswithalightandfluffytexture.

Sometimesbakingpowdermaybereplacedwithbakingsodaplusanacidicingredient,suchasvinegar,cider,orbuttermilk. Thesesubstitutesallworkeffectivelytohelpthecupcakerisewhileitisbaking.

all-in-onemixtures

Thistechniqueisliterally“allinone”:Putalltheingredientsinabowlandbeatthemuntilsmooth.Thenfoldinadditionalingredientssuchasdriedfruitandpourthebatter

intothepan(s)forbaking.

whiskedmixtures

Theclassiccupcakemixtureiswhisked.Beginbywhiskingeggsandsugar.Thenfoldinthe flour and other dry ingredients. The air bubbles expand in the heat, causing thecupcaketoriseandgivingitaspongytexture.

generalbakingtips

Whenaddingbatter toapan,youmayeither spoonorpour thebatter into thecups.Each cup should be two-thirds full unless otherwise stated. When baking, the pansshouldbeplaced in thecenterof theoven.Asoven temperaturesvarybymodel, testcupcakes for doneness a fewminutes before the end of the baking time. If a skewerinsertedintothecenterofthecupcakecomesoutclean,itisdone.Ifyourcupcakesarebrownontopbutnotcookedthrough,tryloweringyouroventemperature.

storing

Cupcakesmadewithahighproportionoffatcanbestoredinanairtightcontainerforseveraldays.Low-fatcupcakesareusuallybesteatenonthedayofmaking.Forthebestresults, store cakes unfrosted, and frost on the day of serving. Cupcakes can also befrozen,unfrosted,inanairtightcontainerforupto3months.

decoratingcupcakes

Cupcakesarethetreatsthatyoucanreallygototownonwhenitcomestodecoration.Asimplespoonfulof frostingwithacherryon toporadrizzleofmeltedchocolate isjust thestart.Supermarketsandspecialtycookingstoressellahostof ingredientsandequipment to help you — from food coloring and ready-made frostings to ediblesugared flowers and brightly colored candy. Here are a few ideas thatwill help youtransformthesimplestcupcakesintoastunningdessert.

gettingstarted

Ifyou’regoingforsimplyfrostedcupcakes—perhapswithadollopof frostingandabigcoloredcandyorwholenutontop—leavethecupcakeasitis,withitsdomedtop.However,ifyouwanttogoforamoreintricatelydecoratedcupcake—perhapswithapatternedfrostingontop,orlotsofcandies—sliceoffthetopofthecaketogiveyouaflatsurface.Alwayswaitforcupcakestocoolbeforefrostingthem.

decoratingcupcakesbeforebaking

Unbakedcupcakescanbesprinkledwithcoarsesugar;whole,chopped,orflakednutsordried fruit;orapieceof fresh fruit suchasa sliceofappleorpeach.Don’t top themwithanythingtooheavyoritmaysinkintothebatterduringbaking.

fondantfrosting

Perfectforrollingoutanddrapingovercupcakes,thisfirmfrostingcanalsobecoloredandmadeintoshapestodecoratecakes.Youcanmakeityourself,butit’smucheasiertobuy ready-to-roll fondant frostingand color it yourself. Simplyadda fewdropsoffoodcoloringandthenthoroughlykneadthefondant.Repeatuntilthedesiredcolorisachieved.

coloredcandy&cakedecorations

Candyand colored sprinkles are easyways todecorate cupcakes.Alternately, look inspecialty cooking stores for sugar flowers, pastel-colored almonds, and other edibledecorations.Firsttopthecupcakeswithfrostingormeltedchocolate,thenallowittosetslightlybeforepressingon thedecorations. Ifyoupreferacupcakewithout toomuchfrosting,useonlyasmallblobtoattachindividualcandiesordecorations—they’lllookjustasgoodbutwon’tbenearlysosweet.

freshfruit

Summer berries look delightful (and taste delectable) on top of frosted cupcakes.They’reparticularlygoodoncakes toppedwithbuttercreamorcreamcheese frosting.Orevensimpler,justspoonabigdollopofheavycreamontopofeachcupcakeandtopwithafewfreshraspberriesorstrawberries.

simplefillings

Thesimplestfillingisflavoredheavycream.Trysweeteningheavycreamwithalittleconfectioners’sugarandaddingafewdropsofvanillaorpeppermintextract,rosewater,or citrus zest. Honey andmaple syrupmake good flavorings, as do liqueurs such asCointreau.

moldablechocolate

Formruffles,roses,tinyfruitsandvegetables,andmanyothershapeswiththissweet,malleablemixture.Ifyoulike,tintandflavorthechocolateafteraddingthecornsyrup.Toworkwiththischocolate,generouslydustaflatsurface,yourhands,andanyutensilswithconfectioners’sugar.Tomakemoldablewhitechocolate:Inadoubleboiler,melt1lb.whitechocolate.Stir in1/2cupcornsyrupuntil themixturebecomessmoothandglossy.Addalittlemorecornsyrupifthechocolateisstillgrainy.Coverandrefrigerateuntil ready touse.Makes21/2 cups.Tomakemoldabledark chocolate, prepare thebasicrecipe,substitutingsemisweetchocolateforwhiteandadding1/4cupadditionallightcornsyrup.

servingideas&cupcakegifts

Cupcakes are often associated with children, but offer a plate of cupcakes to grownadults and you’re sure to see their faces light up. Whether it’s a rack of warm,wholesomelittletreatsoraglitteringcakestandpiledhighwithpretty,pastel-coloredconfections,cupcakesarealwaysahitandseemtoappealtoeverygeneration.

cakesonthemove

Baked in their own wrappers, these lovely cakes aren’t just for eating at home. Anindividual,portion-sizedcakeisgreatforeatingonthemove—whetherit’satreattogoinalunchbox,anenergy-boostingsnacktotakeonalongwalk,oraneasydesserttoserveatapicnic.

dashingdesserts

There’s something wonderfully informal yet utterly appealing about cupcakes thatmakesthemagreatalternativetodessertafteraspecialmeal.Who’sgottimetomakeadessertafteranappetizerandmaincourse—andwho’sreallygotroomtofitonein?Whynotbringoutaplateofsophisticatedcupcakeswithcoffeeinstead?You’resuretogetjustasmuchpraiseasyouwouldforadessertthattakeshourstomake.

celebratingwithcupcakes

Bigcelebrationcakesareathingofthepast.Whateveryonewantsnowisatoweringpile of cupcakes. For birthdays, pile up cupcakes on a plate and stick them withbirthday candles and baby indoor sparklers to really get the celebrations going. Thisalternative to the traditional cake is particularly good for kids’ parties, where littlechildrencanstrugglewithabigsliceofcake—orforadultpartieswhereeveryoneistryingtowatchtheirwaistline!

Huge,tieredweddingcakesareofftheagendaforthoseintheknow.Forarealimpact

atyourwedding,goforprettywhiteweddingcupcakespiledhighonacakestandorarrangedintiers.Itmakesservingsomucheasier—andguestswilllovethem.

specialgifts

Cupcakesmakegreatgifts,andyou’resuretoputasmileonthefaceoftherecipient.They’reusuallybestpacked ina single layer,witha little tissuepaper tuckedaroundthemtomakesuretheydon’tshiftasyoutransportthem.Prettyboxeswithclearplasticlids are a good choice, particularly for cupcakes with decorative frosting. They’reavailablefromstationeryanddepartmentstores,solookaroundandseewhatyoucanfind.Flatbasketsmakeanotherprettywaytodeliveryourcupcakes.Arriveatabrunchpartywithabasketfullofcupcakesandyourhost—andtheotherguests—willloveyouforthem!

Cupcakes with a firm frosting (such as fondant or royal frosting) can look prettywrappedupindividuallyinclearcellophane.Cutoutalargesquareofcellophane,placea cupcake in the center, thenpullup theedgesaround the cakeand tiewith ribbon.Theseindividuallywrappedcakesmakegreatgoing-homepresentsafterakids’partyorfestiveweddingfavors.Youcanalsodecoratethefoilorpaperbakingcupsthatcontainthe cupcakes.Try tying ribbonaround eachbaking cup, or cut out a roundof prettyfabric,placethecupcakeinthecenter,andtieupfirmlywithcoordinatingribbon.

classiccupcakes

Thesecupcakeshavedelightedgenerations.

Fromtheclassiccombinationofappleandcinnamontotheirresistiblyrichpairingofrumand

raisin,allthebest-lovedrecipesarehere.

spanishorangesyrupcupcakes

seevariations

Makethesestickycupcakesaheadoftimetoletthesyrupsoakthrough.

forthecupcakes

2medium,seedlesssweetoranges,peeledandroughlychopped1/2cup(1stick)sweetbutter

1cupgranulatedsugar2largeeggs1/2cupsemolina1/2cupalmondmeal1/2cupcakeflour1/2tsp.bakingpowder1/4tsp.salt

forthesyrup

1peeledorangerind,fromcupcakerecipe1/2cupgranulatedsugar1cupwater

Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.Inasaucepan,covertheorangeswith1cupwater.Simmeruntil tender,about15minutes.Cool.Draintheorangesandpurée inafood processor. In a bowl, beat the butter and sugar with an electricmixer until light. Slowly beat in the eggs. Stir in the rest of theingredients,alongwiththeorangepurée,untilwellcombined.Spoonthemixture intothecups.Bakefor22to25minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removepanfromtheovenandcool.

Tomakethesyrup,thinlyslicetheorangerind,removingthepith.Cuttheorangerindintothinstrips.Inapan,bringthesugarandwatertoasimmer, stirring to dissolve the sugar. Add the orange strips and boiluncoveredfor5minutes,oruntiltender.Withatoothpick,prick5holesineachcupcakeandpourthewarmsyrupoverthem.Thenremovethecupcakesandcoolonarack.Store inanairtightcontainer forup to2days.

Makes1dozen

vanillacupcakes

seevariations

The grand dame of cupcakes. If you can get vanilla sugar, use halfregularandhalfvanillasugar.Thiswillreallyenhancethevanillaflavor.

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk11/2tsp.vanillaextract

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.

Place all the ingredients in amedium bowl and beat with an electricmixeruntilsmoothandpale,about2to3minutes.

Spoon themixture into the cups. Bake for 20minutes or until a caketesterinsertedinthecentercomesoutclean.

Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

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

Makes11/2dozen

gingerbreadpots

seevariations

Youcouldmakethesedense,stickygingerbreadcupcakesinterracottapots togivethemarusticcharm.Thesharp lemondrizzlehelps tocutthesweetnessofthegingerbread.

forthegingerbread

1cupcakeflour1cupwhitewholewheatflour1tbsp.bakingpowder4tsp.groundginger1tsp.cinnamon1cuppackedunrefinedbrownsugar

2largeeggs1/2cuphoney1/2cupbutter,melted3/4cupmilk2tbsp.roughlychoppedcandiedginger

forthedrizzle

1cupconfectioners’sugar5tbsp.lemonjuice

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpanorline12smallterracottapotswithbakingparchment.Sifttheflours,bakingpowder,ginger,andcinnamonintoalargebowl.Inamedium bowl combine the remaining ingredients and beat with anelectric mixer until smooth, about 2 to 3 minutes. Stir into the dryingredients.Spoonthebatterintothecups.

Bakefor20minutesoruntilacaketester insertedinthecentercomesoutclean.Removepanorpots fromtheovenandcool for10minutes.Thenremovecupcakesandcoolonarack.Tomakethedrizzle,sifttheconfectioners’sugarintoabowlandslowlyaddthelemonjuice,stirringuntil just combined.Drizzleover the topsof the cupcakes. Store in anairtightcontainerforupto3days.

Makes1dozen

lemonbutterflycupcakes

seevariations

You’lllovethesedelicatelittlenumbers,whichcanbeservedwithteaorasadessert.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk

1tsp.vanillaextract

forthefrosting

1/2cup(1stick)sweetbutter2cupsconfectioners’sugar,sifted1tsp.vanillaextract1tbsp.lemonzest

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallingredientsforthecupcakesinalargebowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.

Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremove thecupcakesandcoolona rack.Prepare the frostingbybeating the butter, confectioners’ sugar, vanilla, and lemon zest untilsmooth.Cutaslicefromthetopofeachcakeandcutit intotwo.Pipethefrostingontotheflattenedtopofeachcupcake.Thenplacethehalf-circlesofcakeatanangleoneachsideofthefrosting.

Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

rum&raisincupcakes

seevariations

Use dark rum in this recipe to give these cupcakes awarmCaribbeanfeel.

forthecupcakes

1/2cup(31/2oz.)raisins3tbsp.darkrum1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt

4largeeggs1/2cupbuttermilk

forthesyrup

5tbsp.darkrum2tbsp.unpackedlightbrownsugar

Soaktheraisinsintherumfor2to3hoursorovernighttosoftenthem.Drain.Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffin pans. Combine all the cupcake ingredients in a large bowl andbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Stirintheraisins.Spoonthebatterintothecups.Bakefor20minutes.

Whilethecupcakesareintheoven,combinethesyrupingredientsinapan.Overlowheat,dissolvethesugarintherum.Simmerfor5minutes,then remove from the heat. Remove pans from the oven. With atoothpick,prick5holesineachcupcakeandpourthewarmsyrupoverthem.Thenremovethecupcakesandcoolonarack.

Makes11/2dozen

miniraspberry&coconutcupcakes

seevariations

The inspiration for these cupcakes came from the classic EnglishBakewelltart.

3tbsp.groundalmonds1/2cup(21/2oz.)flakedcoconut11/2cupsconfectioners’sugar,sifted11/2cupsall-purposeflour1tsp.bakingpowder1/2cup(1stick)sweetbutter,melted5eggwhites1cupfreshorthawed,frozenraspberries

2tbsp.shreddedcoconut

Preheattheovento375˚F(190˚C).Place24miniceramicbakingcupsonacookiesheet.

In a large bowl, combine the ground almonds, coconut, confectioners’sugar,flour,andbakingpowder.Stirinthebutter,followedbytheeggwhites.

Spoon the mixture into the cups. Drop a raspberry and some of theshreddedcoconutontopofeachcupcake.Bakefor12to15minutesoruntil lightly browned. Remove the cups from the oven and cool for 5minutes.Thenremovethecupcakesandcoolonarack.

Store in an airtight container for up to 2 days, or freeze in sealedcontainersforupto3months.

Makes2dozen

carrot&walnutcupcakes

seevariations

Carrotcakesomehowdoesn’tseemtobeasnaughtyasothercakes!

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs

1/2cupbuttermilk1tsp.allspice1cup(31/2oz.)choppedwalnuts1cupfreshlyshreddedcarrots2tbsp.goldenraisins

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract3tbsp.choppedwalnuts

Preheattheovento350˚F(175˚C).Place18bakingcupsinmuffinpans.Combine the butter, sugar, flour, baking powder, salt, eggs, andbuttermilkinalargebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Stirintherestoftheingredients.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,slowlybeatthecreamcheeseandconfectioners’sugarinalargebowlwithanelectricmixeruntilcreamyandsoft.Addthelemonjuice and vanilla and beat briskly until well combined. Spread thefrostingliberallyontothecooledcupcakesandgarnishwiththechoppedwalnuts.

Storeunfrostedforupto3daysinanairtightcontainer,orfreezeforupto3months.

Makes11/2dozen

verycherrycupcakes

seevariations

Maraschinocherriesgivethesecupcakesawonderfulrichflavor.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk2tbsp.kirsch

forthefrosting

3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutterPinchofsaltRedfoodcoloring18bottledmorelloormaraschinocherrieswithstems

Combineall the cupcake ingredients in a largebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Spoonthebatterintothe cups.Bake for 20 to22minutes.Removepans from theoven andcool for 5minutes. Then remove the cupcakes and cool on a rack. Tomake the frosting, beat the confectioners’ sugar, butter, and salt in amediumbowlwithanelectricmixeruntil smooth.Adda fewdropsofthe food coloring and beat until well combined and pink. Spread thefrostingontothecooledcupcakesandgarnishwithacherry.

Makes11/2dozen

classicchocolatebuttercreamcupcakes

seevariations

The semisweet chocolate in this recipe gives the frosting a wonderfulglossysheen.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar

11/2cupscakeflour11/2tsp.bakingpowder4tbsp.Dutch-processcocoapowder4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

11/2cups(101/2oz.)choppedsemisweetchocolate2tbsp.heavycream1/2cup(1stick)sweetbutter,softened11/2cupsconfectioners’sugar,sifted

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntil smooth,about2 to3minutes.Spoon thebatterintothecups.Bakefor20to22minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Forthefrosting,putthechocolate,cream,andbutterinapanoverlowheat.Stirgentlyuntil combined. Remove from the heat and stir in the confectioners’sugaruntilthemixtureissmooth.Swirlontothecupcakes.

Storeunfrostedinanairtightcontainerforupto2days.

Makes11/2dozen

applesauce&cinnamoncupcakes

seevariations

Cinnamon brings a delicate sweetness to this cupcake recipe andcomplementstheapplesaucemarvelously.

1/2cup(1stick)sweetbutter,softened1/2cupplus1tbsp.granulatedsugar1cupcakeflour1tsp.bakingpowder1/2tsp.salt2largeeggs1/4cupbuttermilk3/4cupunsweetenedapplesauce

3/4tsp.cinnamon1/2cup(31/2oz.)choppedpecans1/2cup(31/2oz.)goldenraisins1smallredeatingapple,thinlysliced2tbsp.granulatedsugar

Preheattheovento350˚F(175˚C).Greasea12-cupmuffinpan.Placethebutter,sugar,flour,bakingpowder,salt,eggs,andbuttermilkinabowland beat with an electric mixer until smooth and pale, about 2 to 3minutes.Stirintheapplesauce,cinnamon,pecans,andraisins.

Spoonthebatterintothecups.Laytheappleslicesontopandsprinklewithalittlesugar.

Bake for25 to27minutes.Removepan from theovenand cool for5minutes.Thenremovethecupcakesandcoolonarack.Servewarm.

Makes1dozen

peanutbuttercupcakes

seevariations

Thetextureofcrunchypeanutbutter inthisrecipeisexcellent, thoughcreamiervarietiesalsowork.

forthecupcakes

2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1cupcrunchypeanutbutter

forthefrosting

1/2cupcrunchypeanutbutter1/2cup(1stick)sweetbutter,softened2tsp.vanillaextract2cupsconfectioners’sugar,sifted2tbsp.milk

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs, andbuttermilkinalargebowlandbeatwithanelectricmixeruntilsmooth,about 2 to 3 minutes. Stir in the peanut butter until well combined.Spoonthebatterintothecups.Bakefor20to22minutes.Removepansfrom theovenand cool for5minutes.Then remove the cupcakes andcoolonarack.

Tomakethefrosting,combinethepeanutbutter,butter,andvanillainamediumbowl.Usinganelectricmixer,beatuntillightandfluffy,about1 to 2minutes.Add the confectioners’ sugar alongwith themilk, andbeat untilwell combined. Swirl the frosting onto the cooled cupcakes.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

poppyseedcupcakeswithlemondrizzle

seevariations

Thepoppyseedsgivethesecupcakesawonderfulcrunch!

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract1tbsp.poppyseeds1tbsp.gratedlemonzest

forthedrizzle

1cupconfectioners’sugar4tbsp.lemonjuice2tbsp.poppyseeds

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs, andbuttermilkinalargebowlandbeatwithanelectricmixeruntilsmooth,about2 to3minutes. Stir in the vanilla, poppy seeds, and lemon zestuntilwellcombined.Spoonthebatter intothecups.Bakefor20to22minutes. Remove pans from the oven and cool for 5 minutes. Thenremove the cupcakes and cool ona rack.Tomake thedrizzle, sift theconfectioners’ sugar into a bowl and stir in the lemon juice until itresembles theconsistencyofheavycream.Stir in thepoppy seedsanddrizzleoverthecupcakes.

Makes11/2dozen

madeleines

seevariations

These light, shell-shapedcupcakeshail from the townofCommercy intheLorraineregionofFrance.

forthemadeleines

4largeeggs1cupgranulatedsugar1cupall-purposeflour1tsp.bakingpowder1tbsp.gratedlemonzest

1/2cup(1stick)sweetbutter,meltedandcooled

forthedrizzle

1cupconfectioners’sugar4tbsp.lemonjuice1tbsp.gratedorangezest

Preheattheovento350˚F(175˚C).Greaseapanfor18smallmadeleines.Inamediumbowl,beattheeggsandsugaruntilpaleandthick.Sifttheflourandbakingpowder intoaseparatemediumbowl.Slowlyaddtheflourtotheeggmixture.Stirinthelemonzest,andpourinthemeltedbutter.Refrigeratefor20minutes.Spoonthebatterintothepan,fillingeachmoldabouttwo-thirdsfull.Bakefor20minutes.Removepanfromtheovenandcoolfor10minutes.Thenremovethemadeleinesandcoolonarack.

Tomakethedrizzle,sifttheconfectioners’sugarintoabowlandstirinthelemonjuiceuntilitresemblestheconsistencyofheavycream.Stirinthe orange zest and drizzle over the madeleines, before dusting withconfectioners’sugar.Storeinanairtightcontainerupto2days,orfreezeforupto3months.

Makes11/2dozen

bananacupcakes

seevariations

The subtle flavor of banana perfectly complements the cream cheesefrosting.

forthecupcakes

1/4tsp.nutmeg1cup(about2large)mashedripebananas

forthefrosting

1cupcreamcheese11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract1banana,thinlysliced

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs,buttermilk,andnutmeginalargebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Stirinthemashedbananasuntilwellcombined. Spoon the batter into the cups. Bake for 20 to 22minutes.Removepans from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.

Tomakethefrosting,slowlybeatthecreamcheeseinalargebowlwithan electric mixer until it is soft and smooth. Add the confectioners’sugar, lemon juice, and vanilla. Beat briskly until smooth and wellcombined. Swirl the frosting onto the cooled cupcakes. Decorate eachcupcakewithabananaslice.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

variations

spanishorangesyrupcupcakes

seebaserecipe

bloodorangesyrupcupcakesPrepare the basic cupcake recipe, substituting blood oranges for thesweetoranges.

orange&lemonsyrupcupcakesPrepare thebasic cupcake recipe, adding2 tablespoons lemon juice totheorangepurée.Forthesyrup,zest1mediumlemonandaddwiththeorangezesttothewaterandsugarsyrup.

grapefruit&orangesyrupcupcakesPreparethebasiccupcakerecipe.Add2tablespoonsgrapefruit juicetotheorangepurée.Forthesyrup,zesthalfamediumgrapefruitandadditwiththeorangezesttothewaterandsugarsyrup.

keylimesyrupcupcakesPrepare the basic cupcake recipe, substituting 6 small Key limes or 4Persianlimesforthesweetoranges,anduselimerindtomakethesyrup.

mandarinoranges&almondsyrupcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) puréedmandarinorangesfortheorangesinthecupcakesandpreparedalmondsyrupfortheorangesyrup.

variations

vanillacupcakes

seebaserecipe

saffroncupcakesPreparethebasiccupcakerecipe.Addapinchofsaffronto2tablespoonsboiling water. Infuse for 5 minutes. After creaming the cupcakeingredients,stirinsaffronandwater.

almondcupcakesPreparethebasiccupcakerecipe,adding3tablespoonsgroundalmondstothemixtureandsubstituting1teaspoonalmondextractforthevanillaextract.

vanilla&raisincupcakesPrepare the basic cupcake recipe. After creaming the cupcakeingredients,stirin1/2cup(31/2oz.)goldenraisins.

coffeetimecupcakesPreparethebasiccupcakerecipe,substitutingcoffeeextractforvanilla.

variations

gingerbreadpots

seebaserecipe

fruitypotsFold 1/2 cup (3 1/2 oz.) mixed chopped dried apricots, raisins, andgolden raisins into the egg mixture before stirring into the dryingredients.

rhubarbgingerpotsAdd1/2cup(31/2oz.)cookedsweetenedrhubarbtotheeggmixturebeforestirringinthedryingredients.

bananagingerpotsAdd 1 mashed banana to the egg mixture before stirring in the dryingredients.

applegingerpotsAdd1gratedGoldenDeliciousappletotheeggmixturebeforestirringinthedryingredients.

gingerbreadpotswithgingerhoneydrizzlePreparethebasiccupcakerecipe,substituting1/2cup(6oz.)honeyand1tablespoonfreshlygratedgingerforthedrizzle.Simmerthehoneyandgingertogether inasaucepanfor5minutes, letcool, thendrizzleoverthecupcakes.

variations

lemonbutterflycupcakes

seebaserecipe

orange&lemonbutterflycupcakesPreparethebasiccupcakerecipe.Add11/2tablespoonsgratedorangezesttothefrostingmixture.

redcurrantbutterflycupcakesPreparethebasiccupcakerecipe.Lightlycrush1/3cup(21/2oz.)freshor thawed frozen red currants with a fork and add to the frostingmixture.

hazelnut&raisinbutterflycupcakesPrepare the basic cupcake recipe. Stir 3 tablespoons roughly choppedtoasted hazelnuts and 2 tablespoons golden raisins into the creamedfrostingmixture.

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

variations

rum&raisincupcakes

seebaserecipe

orangeliqueur&candiedpeelcupcakesPreparethebasiccupcakerecipe,substitutingorangeliqueurfortherumand1/2cup(31/2oz.)choppedcandiedpeelfortheraisins.

vodka,chili&chocolatechipcupcakesPrepare thebasic cupcake recipe. Substitutevodka for the rum.Add1tablespoon seeded and finely chopped chilies and 1/2 cup (3 1/2 oz.)semisweetchocolatechipsinplaceoftheraisins.

malibu&pineapplecupcakesPrepare the basic cupcake recipe, substitutingMalibu for the rum and1/2cup(31/2oz.)finelychoppeddriedpineapplefortheraisins.

goldensherrycupcakes

Prepare the basic cupcake recipe, substituting sherry for the rum and1/2cup(21/2oz.)goldenraisinsfortheraisins.

variations

miniraspberry&coconutcupcakes

seebaserecipe

miniblueberry&coconutcupcakesPrepare the basic cupcake recipe, substituting blueberries for theraspberriesandadding1tablespoonfinelygratedlimezest.

miniblackberry&coconutcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 1/2 oz.)blackberriesfortheraspberries.

minilime,mango&coconutcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) finelychoppedfreshorfrozenmangoand1tablespoonfinelygratedlimezestfortheraspberries.

minipistachio&apricotcupcakesPreparethebasiccupcakerecipe,substitutinggroundpistachiosforthe

almondmealandchopped,cannedapricotsfortheraspberries.

variations

carrot&walnutcupcakes

seebaserecipe

coffee&walnut-frostedcarrotcupcakesPreparethebasiccupcakerecipe.Add1teaspoonhotcoffee,1teaspooninstant coffee granules, and 1 teaspoon coffee liqueur to the frostingmixture. Swirl the coffee frosting on top of the cupcakes, and garnishwithchoppedwalnuts.

orangecreamcheese-frostedcarrotcupcakesPrepare the basic cupcake recipe. To make the frosting, substitute 1tablespoon orange juice for the lemon juice. Swirl the frosting andgarnishwithchoppedwalnutsandfinelygratedlemonzest.

mascarpone-frostedcarrotcupcakesPreparethebasiccupcakerecipe.Tomakethefrosting,substitute1cup(8oz.)mascarponeforthecreamcheese.

zucchini,yellowsquash&carrotcupcakes

Preparethebasiccupcakerecipe,using1/3cup(2oz.)eachofshreddedcarrots,gratedzucchini,andgratedyellowsquashinplaceofcarrots.

variations

verycherrycupcakes

seebaserecipe

chocolatechip&cherry-frostedcupcakesPrepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) semisweetchocolatechipsintothefrostingmixtureafteraddingthefoodcoloring.

almond&cherry-frostedcupcakesPreparethebasiccupcakerecipe,adding3tablespoonsgroundalmondstothebattermixture.Sprinkle2tablespoonsoftoastedalmondsontopofthefrosting,andgarnisheachwithacherry.

crispymeringue&cherry-frostedcupcakesPrepare the basic cupcake recipe. Place 4 small meringue shells in aplasticfoodstoragebagandlightlycrushthemwitharollingpin.Gentlystir intothefrostingmixtureafteraddingthefoodcoloring.Swirlontothecupcakes.

cherry,cherrycupcakesPrepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) driedcherriestothebatter.

variations

classicchocolatebuttercreamcupcakes

seebaserecipe

white&semisweetchocolatebuttercreamcupcakesPreparethebasiccupcakerecipe,stirring3tablespoonsmixedsemisweetchocolatechipsandwhitechocolatechipsintothecreamedbatter.

macadamianut-frostedbuttercreamcupcakesPrepare the basic cupcake recipe. Lightly toast 1/2 cup (3 1/2 oz.)macadamia nuts and chop finely. Stir the macadamia nuts into thefrostingmixtureafteraddingthesugar.

orange&semisweetchocolatebuttercreamcupcakesPreparethebasiccupcakerecipe,substituting1tablespoonorangezestforthevanillaextract.

mochabuttercreamcupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1tablespoonfreshlybreweddarkcoffeefor1tablespoonofcream.

sourcreamchocolatecupcakesPrepare the basic cupcake recipe, substituting sour cream for thebuttermilkinthecupcakes.

variations

applesauce&cinnamoncupcakes

seebaserecipe

applesauce&pearcupcakesPrepare the basic cupcake recipe. Substitute 1 ripe and firm,mediumpearfortheapple.Layslicesontopofeachcupcakeandsprinklewithsugar.

applesauce&warmcaramelcupcakesPrepare thebasic cupcake recipe. Tomake a caramel topping, place2cups (6oz.) caramels in amediumpanwith3 tablespoons evaporatedmilk.Heatgently,stirringuntilall thecaramelshavemelted.Prickthetopofthecupcakeswithatoothpickandspoonthemeltedcarameloverthecooledcakes.Thenlayslicesofappleontopofeachcupcake.

applesauce&brandydrizzlecupcakesPrepare the basic cupcake recipe. To make the drizzle, combine 4tablespoons apple brandywith 3 tablespoons sugar in amedium pan.Simmer gently for 5minutes, then spoon over the cupcakes. Then layslicesofappleontopofeachcupcake.

variations

peanutbuttercupcakes

seebaserecipe

peanutbutter&jamcupcakesPreparethebasiccupcakerecipe.Whenthecupcakeshavecooled,useasharp knife to slice off the tops.Using a teaspoon, hollowout a smallhole in the top of each cupcake. Spoon 1/2 teaspoon strawberry orraspberryjamintothesmallhole.Placethetopbackonthecupcakeandfrost.

chocolatepeanutbuttercupcakesPrepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) semisweetchocolatechipstothebatter.

peanutbuttercupcakeswithfudgefrostingPrepare the basic cupcake recipe. For the frosting, substitute smooth

peanut butter for the crunchy.Add2 tablespoonsDutch-process cocoapowdertothefrostingmixtureafteraddingthemilk.

peanutbutterbarcupcakesPreparethebasiccupcakerecipe.Whenthecupcakeshavecooled,useasharp knife to slice off the tops.Using a teaspoon, hollowout a smallhole in the top of each cupcake. Spoon 1/2 teaspoon chopped peanutcandy bar into the small hole. Place the top back on the cupcake andfrost.

variations

poppyseedcupcakeswithlemondrizzle

seebaserecipe

poppyseedcupcakeswithorange&lemondrizzlePrepare thebasiccupcakerecipeusing1/2tablespoonorangezestand1/2tablespoonlemonzest.Tomakethedrizzle,use2tablespoonslemonjuiceand2tablespoonsorangejuice.

poppyseed&blueberrycupcakeswithlimedrizzlePreparethebasiccupcakerecipe.Aftercreamingthebatter,stir in1/2cup (2 oz.) blueberries, and substitute 1 tablespoon finely grated limezestforthelemonzest.

poppyseed&cranberrycupcakeswithlemondrizzlePreparethebasiccupcakerecipe.Aftercreamingthebatter,stir in1/2cup(31/2oz.)driedchoppedcranberries.

almondpoppyseedcupcakeswithalmonddrizzlePreparethebasiccupcakerecipe,substituting1teaspoonalmondextractforthelemonzest.Forthedrizzle,substitute1teaspoonalmondextractplus3tablespoonsmilkinplaceofthelemonjuice.

variations

madeleines

seebaserecipe

cassis-drizzledmadeleinesPreparethebasicrecipe.Forthedrizzle,substitute4tablespoonscassisliqueurforthelemonjuice,andproceedasinbaserecipe.

chocolatemadeleinesPrepare the basic recipe. Substitute 2 tablespoonsDutch-process cocoapowderfor2tablespoonsoftheflour.

vanillamadeleines

Preparethebasicrecipe.Add1teaspoonvanillaextracttotheeggsandsugarbeforecreamingthebatter.Forthedrizzle,mix1cup(41/2oz.)confectioners’ sugar, 4 tablespoons milk, 1/2 teaspoon vanilla extractuntil it resembles the consistency of heavy cream. Proceed as in baserecipe.

orangemadeleinesPreparethebasiccupcakerecipe,substitutingorangezestforlemon.

variations

bananacupcakes

seebaserecipe

chocolatechip&bananacupcakesPreparethebasiccupcakerecipe.Stirin1/2cup(31/2oz.)semisweetchocolatechipsalongwiththemashedbananas.

cinnamon&oat-toppedbananacupcakesPrepare the basic cupcake recipe, omitting the frosting. Place 3tablespoons granulated sugar, 1 teaspoon cinnamon, 2 tablespoonssoftenedsweetbutter,4tablespoonsrolledoats,and1tablespoonflourin amediumbowl.Mixuntilwell combined. Sprinkle a little over thecupcakesbeforebakingthem.

walnut&cinnamon-frostedbananacupcakesPrepare the basic cupcake recipe. Add 3 tablespoons choppedwalnutsand1teaspooncinnamontothefrostingaftercreamingit.

blueberry&bananacupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (3 oz.) driedblueberriesalongwiththemashedbananas.

fragrant&spicedcupcakes

Exotic andunexpected flavorsmake these cupcakes a culinary adventure.Unusual pairings—

pistachioandrosewater,figandvanilla,cardamomandorange—abound.

carnationcupcakes

seevariations

Cookingwith flowersgoesbackcenturies.Youcan findold recipes forflowerwater,jellies,jams,andyes,cupcakes!

forthecupcakes

1cup(2sticks)sweetbutter,softened

1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

13/4cupsconfectioners’sugar2tbsp.lemonjuice3dozenred,pink,orstripedcarnations

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Tomakethefrosting,sifttheconfectioners’sugarintoamediumbowl.Slowly add the lemon juice, stirring until the frosting holds its shape.Spread the frosting onto the cooled cupcakes. Snip the heels off thecarnationflowersandplaceaflowerinthecenterofeachcupcake.

Storeunfrostedinanairtightcontainerforupto3days,orfreezeinanairtightcontainerforupto3months.

Makes11/2dozen

chaicupcakes

seevariations

Chai isaspicedIndianteamadewithfrothywarmmilk—almost likeanIndiancappuccino!Thiscupcakecapturesitslight,spicyflavor.

forthecupcakes

2cupscakeflour1tsp.bakingpowder1/2tsp.salt1tbsp.chaiteapowder1/4cup(1/2stick)sweetbutter,softened3/4cuppackedlightbrownsugar2largeeggwhites

2/3cupbuttermilk

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract

Preheattheovento350˚F(175˚C).Place12bakingcupsinamuffinpan.Inamediumbowl,mixtheflour,bakingpowder,salt,andchaipowder.Inaseparatebowl,beatthebutterandsugaruntilsmooth.Addtheeggwhitesslowly,beatingwell.Slowlyaddtheflourmixture,andfinallythebuttermilk.Mixuntilcombined.Spoonthebatterintothecups.Bakefor20minutes. Remove pan from the oven and cool for 5minutes. Thenremovethecupcakesandcoolonarack.Tomakethefrosting,mixthecreamcheeseandconfectioners’ sugar together inamediumbowlandbeat until soft and light. Add the lemon and vanilla, and beat untilsmooth.Spoonthefrostingoverthecupcakes.

Makes1dozen

fennelcupcakes

seevariations

Lightlycrushedfennelseedsgivethiscupcakeasweetlicoriceflavor.InIndia,fennelseedsarechewedaftermealstorefreshthebreath.

forthecupcakes

1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.finelycrushedfennelseeds

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.licorice-flavoredliqueur1tsp.vanillaextract1tsp.lightlycrushedfennelseeds

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

To make the frosting, combine the cream cheese and confectioners’sugar, and beat briskly until soft and creamy. Add the liqueur andvanilla,andstirwell.Swirlonto the topof thecupcakes,anddecoratewiththefennelseeds.

Storeunfrostedforupto3daysinanairtightcontainer,orfreezefor3months.

Makes11/2dozen

rhubarb&gingercupcakes

seevariations

Thecombinationofrhubarbandgingerismagnificent.Itisbelievedthatrhubarb originated in China, where it was used for its medicinalproperties.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanilla1cupcookedrhubarb

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.limejuice1/2tsp.groundginger11/2tbsp.roughlychoppedcandiedginger

Preheattheovento400˚F(200˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients, except the rhubarb, in amedium bowl and beat with an electricmixer until smooth and pale,about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20minutes. Remove pans from the oven and cool for 5 minutes. Thenremovethecupcakesandcoolonarack.Hollowoutasmallholeineachcakeandfillwith1teaspoonrhubarb.

Forthefrosting,combinethecreamcheeseandconfectioners’sugar,andbeat briskly until soft and creamy. Add the lime juice, ground ginger,and candied ginger and mix well. Spoon onto the cupcakes. Store

unfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

lavender&honeycupcakes

seevariations

Themarriageoflavenderandhoneyistrulywonderful.Ifyoucanfind

lavenderhoney,itwillenhancetheflavorevenmore.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1/3cuphoneyBluefoodcoloring2tbsp.driedlavenderflowers

Preheattheovento400˚F(200˚C).Place18bakingcupsinmuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

For the frosting, beat the cream cheese and confectioners’ sugar in amediumbowlwithanelectricmixer,untillightandcreamy.Beatinthehoneyandafewdropsofthefoodcoloring.Stirinhalfofthelavenderflowers. Spread the frosting onto the cupcakes and sprinkle with thereservedlavenderflowers.

Storewithoutfrostinginanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

hummingbirdcupcakeswithmarmaladefrosting

seevariations

ThehummingbirdcakeisaclassicrecipefromtheAmericanSouth.

forthecupcakes

11/4cupsall-purposeflour1tsp.bakingpowder1/2tsp.cinnamon

1/2tsp.salt3/4cupgranulatedsugar1/2cupvegetableoil2largeeggs1/2cup(2medium)mashedbananas11/2tbsp.gratedorangezest1/2cupshreddedcarrot1/2cupcrushedpineapple,drained1/2cupflakedcoconut

forthefrosting

1/2cup(1stick)sweetbutter,softened21/2cupsconfectioners’sugar,sifted2tbsp.freshlysqueezedorangejuice2tbsp.orangemarmalade

Preheattheovento350˚F(175˚C).Place12bakingcupsinamuffinpan.Inamediumbowl,sifttheflour,bakingpowder,cinnamon,andsalt.Inalargebowl,creamthesugarandoilwithanelectricmixeruntil lightandfluffy.Beatintheeggsslowly,thenstirinthedryingredientsin3batches.Addtherestoftheingredients,andstiruntilcombined.Spoonthebatterintothecups.Bakefor25minutes.Removepanfromtheovenandcool for5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,beatthebutterinamediumbowl.Addthesugarandorangejuice,andbeatsmooth.Addmarmaladeorsaveforgarnish.Spreadordollopfrostingontocupcakesandgarnishwithmarmaladeifdesired. Store unfrosted in an airtight container for up to 3 days, orfreezeforupto3months.

Makes1dozen

pistachio&rosewatercupcakes

seevariations

Rosewaterisadelicate,sweetflavoringmadebysteepingrosepetalsinwater,oil,oralcohol.Trytouseunsaltedpistachiosinthisrecipe.

forthecupcakes

1tsp.rosewater

forthefrosting

1cupcreamcheese11/2cupsconfectioners’sugar,sifted2tbsp.rosewater3tbsp.choppedpistachios

Forthefrosting,combinethecreamcheeseandconfectioners’sugar,andbeatwithanelectricmixeruntilsoftandcreamy.Addtherosewaterandstirwell.Addpistachios, or save them for garnish. Swirl frosting ontothe top of the cupcakes and garnish with pistachios if desired. Storewithoutfrostingforupto3daysinanairtightcontainer,orfreezeforupto3months.

Makes11/2dozen

orange&armagnaccupcakes

seevariations

Foradultsonly!Thesecupcakeswouldbeidealonacoldwinternight.

forthecupcakes

2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/4cupbuttermilk2tbsp.Armagnac

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tsp.orangeextract11/2tbsp.gratedorangezest

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.

Withaskewerortoothpick,pokeholesinthetopsofthecupcakes,thendrizzlelightlywithArmagnac.Thenremovethecupcakesandcoolonarack. Tomake the frosting, beat the cream cheese in a bowl with anelectricmixeruntillightandfluffy.Beatintheconfectioners’sugarfor1to2minutes,thenbeatintheorangeextractandzestuntilsmoothandlight. Spread the frosting on the cupcakes. Store unfrosted for up to 2daysinanairtightcontainer,orfreezeforupto3months.

Makes11/2dozen

spicedsourcreamcupcakes

seevariations

Theheartyflavorof thesecupcakes isperfect for tailgatingpartiesandfallpicnics.

forthecupcakes

11/2cupsall-purposeflour1tsp.bakingpowder2tsp.cinnamon1tsp.allspice1/4tsp.nutmeg2largeeggs3/4cupsourcream1cuppackedlightbrownsugar3tbsp.goldenraisins3tbsp.choppedpecans

forthefrosting

1cupcreamcheese,softened1/2cup(1stick)sweetbutter,softened11/2cupsconfectioners’sugar,sifted1tbsp.gratedorangezest2tbsp.orangejuice

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Sift the dry ingredients into amediumbowl and put aside. In alargebowl,beattheeggsandsourcreamwithanelectricmixer.Addthesugarandmixwell.Thenaddthedryingredientsin3batches,andmixuntil smooth. Stir in the raisins and pecans. Spoon the batter into thecups.

Bakefor20minutesuntilfirm.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting, beat the cream cheese and butter together with an electricmixer,untillightandfluffy.Addtheconfectioners’sugarandbeatuntilcreamy.Beatintheorangezestandthejuice.Spreadthefrostingonthecupcakes.

Makes11/2dozen

cardamom&orangecupcakes

seevariations

CardamomhasapungentaromaandisoftenusedinIndiancookingto

flavorcurries.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.groundcardamom1tsp.orangeextract

forthefrosting

2cupsconfectioners’sugar,sifted1/2cup(1stick)sweetbutter,softened1/4cupsourcream11/2tbsp.gratedorangezest1tsp.orangeextract36cardamompods(fordecorationonly)

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakeintheovenfor20minutes.Removepansfromtheovenandcool for5minutes.Thenremovethecupcakesandcoolonarack.

Tomakethefrosting,beattheconfectioners’sugar,butter,sourcream,orange zest, and orange extract with an electric mixer until smooth.Spread the frosting on the cupcakes and top each with 2 cardamompods.Storeunfrostedforupto2daysinanairtightcontainer,orfreezeforupto3months.

Makes11/2dozen

variations

carnationcupcakes

seebaserecipe

frostedflowercupcakesPreparethebasiccupcakerecipe.Topreparethefrostedflowers,putaneggwhite inasmallbowlandsomegranulatedsugar inanothersmallbowl.Takeaselectionofflowerpetals(rosesandpansiesworkwell)andbrushwitheggwhiteonbothsides.Dustthepetalswiththesugar,placeonatray,andleaveinacooldryplacetodryandstiffen.Layontopofthefrostedcupcakes.

rosecupcakesPreparethebasiccupcakerecipe.Substitute2dozenrosepetalsforthecarnations.

citruscreamcarnationcupcakesPrepare the basic cupcake recipe. To make a citrus cream frosting,combine 1/2 cup (4 oz.) cream cheese with 2 teaspoons orange andlemon zest in a small bowl. Stir in 3 tablespoons confectioners’ sugar,spreadontothecupcakes,andgarnishwiththecarnations.

jordanalmondcupcakesPreparethebasiccupcakerecipe,substitutingalmondextractforvanilla.SubstitutepastelcoatedJordanalmondsforthecarnations.

variations

chaicupcakes

seebaserecipe

chocolatechip&chaicupcakesPrepare the basic cupcake recipe, stirring in 1/2 cup (3 1/2 oz.)semisweetchocolatechipsafteraddingthebuttermilk.

cinnamon&orangechaicupcakesPrepare thebasic cupcake recipe, adding2 teaspoons cinnamon to thedry ingredients. Add 1 tablespoon grated orange zest along with thebuttermilk.

whitechocolate&vanillachaicupcakesPrepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) whitechocolate chips and 1 teaspoon vanilla extract after adding thebuttermilk.

chaicupcakeswithlemondrizzlePreparethebasiccupcakerecipe.Omitthecreamcheeseandwhisktheconfectioners’ sugar, lemon juice,andvanilla togetheranddrizzleoverthecupcakes.

maltedmilkcupcakesPrepare the basic cupcake recipe, substitutingmaltedmilk powder forthe chai. For the frosting, substitute 2 tablespoons chocolate syrup forthe lemon juice and decorate the cupcakes with chocolate-coveredmaltedmilkballs.

variations

fennelcupcakes

seebaserecipe

fennel&orangecupcakesPreparethebasiccupcakerecipe.Add1tablespoonfinelygratedorangezest to the cupcake mixture. For the frosting, substitute 1 teaspoonorangeextractforthevanilla.

fennel&almondcupcakesPrepare the basic cupcake recipe, adding 4 tablespoons choppedblanchedalmondsaftermixingthecupcakebatter.

fennel&pinkpeppercupcakesPrepare the basic cupcake recipe. For the frosting, omit the vanillaextractandinsteadadd1teaspoonfinelycrushedpinkpeppercorns.

cardamomcupcakesPreparethebasiccupcakerecipe,substitutingcrushedcardamomseedsfor the fennel and orange-flavored liqueur for the licorice-flavoredliqueur.

poppyseed&amarettocupcakesPreparethebasiccupcakerecipe,substitutingpoppyseedsforthefennelandalmond-flavoredliqueurforthelicorice-flavoredliqueur.

variations

rhubarb&gingercupcakes

seebaserecipe

rhubarb,cinnamon&gingercupcakesPrepare the basic cupcake recipe. Add 2 teaspoons cinnamon to thecupcakemixturebeforestirringthebatter.

rhubarb,custard&gingercupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally andspread1tablespooncustard(orpreparedvanillapudding)ontothebase.Popthetopbackonandsmotherwiththegingerfrosting.

goldenraisin,rhubarb&gingercupcakesPreparethebasiccupcakerecipe.Aftermixingthebatter,add1/4cup(2oz.)goldenraisins.

lemonyrhubarbcupcakesPreparethebasiccupcakerecipe,substitutinglemonzestforthevanillaextract.Inthefrosting,substitutelemonjuiceforlimejuiceandomitthegroundandcandiedginger.

orangerhubarbcupcakesPreparethebasiccupcakerecipe,substitutingorangezestforthevanillaextract.Inthefrosting,substituteorangejuiceforlimejuiceandfinelychoppedcandiedorangepeelforthegroundandcandiedginger.

variations

lavender&honeycupcakes

seebaserecipe

darkchocolate&lavendercupcakesPrepare the basic cupcake recipe. Aftermixing the batter, fold in 1/2cup(31/2oz.)darkchocolatechips.

lavenderblueberrycupcakesPreparethebasiccupcakerecipe,substitutinglemonzestforvanillaandadding1cupdriedblueberriestothecupcakebatteraftercreaming.Forthe frosting, substitute 2 tablespoons lemon juice for the honey and 1cup(4oz.)freshblueberriesforthelavenderflowers.

lavender&orangeflowercreamcupcakesPrepare the basic cupcake recipe. To make the frosting, combine 3tablespoons orange flower water with the cream cheese andconfectioners’ sugar.Addthehoney.Beatwellandstir in the lavenderflowers.

lemonlavendercupcakesPreparethebasiccupcakerecipe,substitutinglemonzestforthevanillaextract.Tomake the frosting,add1 teaspoon lemonzest to thecreamcheeseandconfectioners’sugar.Addthehoney.Beatwellandstirinthelavenderflowers.

variations

hummingbirdcupcakeswithmarmaladefrosting

seebaserecipe

macadamiahummingbirdcupcakeswithmarmaladefrostingPrepare the basic cupcake recipe adding 1/2 cup (3 1/2 oz.) choppedmacadamianutsaftermixingintheeggs.

hummingbirdcupcakeswithfigsPrepare thebasiccupcakerecipe, substituting1/4cup(2oz.)choppeddriedfigsforthepineapple.

hummingirdcupcakeswithlemonfrostingPrepare the basic cupcake recipe. To make the frosting, substitute 2tablespoons lemon juice for theorange juice,and2 tablespoons lemoncurdforthemarmalade.

hummingbirdcupcakeswithpineapplefrostingPrepare the basic cupcake recipe. To make the frosting, substitute 2tablespoons lemon juice for the orange juice, and1/4 cup (1 1/2 oz.)crushedpineappleforthemarmalade.

blackwalnuthummingbirdcupcakeswithmarmaladefrostingPrepare thebasic cupcake, adding1/2 cup (2oz.) finely groundblackwalnutstothebatteraftercreaming.

variations

pistachio&rosewatercupcakes

seebaserecipe

pomegranate&rosewatercupcakesPrepare the basic cupcake recipe. For the frosting, add 3 tablespoonspomegranateseedsaftercombiningthecreamcheeseandconfectioners’sugar.

walnut&rosewatercupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonschoppedwalnutsforthepistachios.

almond&rosewatercupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonstoastedalmondsforthepistachios.

pistachio&orangeflowerwatercupcakesPrepare the basic cupcake recipe, substituting orange flowerwater forthe rosewater. For the frosting, substitute 1 tablespoon orange flowerwaterfortherosewater.

pistachio&amarettocupcakesPreparethebasiccupcakerecipe,substituting1tablespoonAmarettoforthe1teaspoonrosewater.

variations

orange&armagnaccupcakes

seebaserecipe

orange,chocolatechip&armagnaccupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)semisweetchocolatechipsaftercombiningtherestofthecupcakeingredients.

almond&amarettocupcakesPrepare the basic cupcake recipe, substituting 2 tablespoons Amarettofor the Armagnac. Add 3 tablespoons ground almonds to the cupcakemixture along with the other ingredients. For the frosting, add 2tablespoonschoppedalmonds,andomittheorangejuiceandzest.

hazelnut&kahluacupcakesPreparethebasiccupcakerecipe,substituting2tablespoonsKahluaforthe Armagnac. Add 3 tablespoons finely chopped hazelnuts to thecupcakemixturealongwiththeotheringredients.Forthefrosting,add2tablespoonschoppedhazelnuts,andomittheorangejuiceandzest.

orange,prune&armagnaccupcakesPreparethebasiccupcakerecipe,adding1/2cup(3oz.)chopped,pitted

prunesaftercombiningtherestofthecupcakeingredients.

variations

spicedsourcreamcupcakes

seebaserecipe

ginger-frostedspicedsourcreamcupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoons chopped candied ginger for the orange zest and orangejuice.

coffee-frostedspicedsourcreamcupcakesPreparethebasiccupcakerecipe,butomitthefrosting.Forthefrosting,mix2tablespoonsstrongcoffeeand2tablespoonsmaltedmilkpowderuntildissolved.Whisk11/2cups(10oz.)confectioners’sugarintothecoffeemixtureuntildissolved.

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

applesaucespicedcupcakesPrepare the basic cupcake recipe, substituting applesauce for the sourcream.

variations

cardamom&orangecupcakes

seebaserecipe

coffee&cardamom-frostedcupcakesPreparethebasiccupcakerecipe.Forthefrosting,omittheorangezestandextract.Add2tablespoonsinstantcoffeegranulesto1teaspoonhotcoffee.Stirtodissolve.Stirin1tablespoonKahlua.Setasidetocool.Stirthecooledcoffeemixtureintothecreamedconfectioners’sugar,butter,andsourcream.

cardamom,custard&orangecupcakesPrepare the basic cupcake recipe. Slice the cupcakes horizontally andspread1tablespooncustard(orpreparedvanillapudding)ontothebase.Popthetopbackonandsmotherwiththeorangefrosting.

cardamom&lemongrasscupcakesPrepare the basic cupcake recipe. For the frosting, add 1 tablespoonfinelychoppedlemongrassaftercreamingtheotheringredients.

cardamom,icecream&orangecupcakesPrepare the basic cupcake recipe. Slice the cupcakes horizontally andplacea small scoopof cinnamon icecreamonto thebase.Pop the topbackonanddrizzlewithwarmcaramelicecreamtopping.

chocolatecupcakes

Mintedchocolatecupcakes,chocolatechipandraisinbrioches,whitechocolateandstrawberry

cupcakes—thecupcakesinthischapterwillsatisfyyourchocolatecravinginaninstant!

chocolatemudcupcakes

seevariations

These cupcakes are so simple to make, you won’t hesitate to makeanotherbatch!

1cup(7oz.)semisweetchocolatechips11/4cups(21/2sticks)sweetbutter

5largeeggs2/3cupgranulatedsugar3/4cupcakeflour3/4tsp.bakingpowder1/2tsp.salt2tbsp.Dutch-processcocoapowder,fordusting

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

Inadoubleboiler,oramediumbowlsetoverapanofgentlysimmeringwater, melt the chocolate and butter together, stirring well. Leave tocoolalittle.

Beat the eggs and sugar in a largebowluntil pale and thick. Fold theflour,bakingpowder,andsaltintotheeggmixtureandthenstirinthemeltedchocolateandbutteruntilwellblended.

Spoonthemixtureintothecupsandbakefor20minutes.Thecupcakeswillbesoftandgooeyintextureandappearance.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesfrompan.Serveswiftly,dustedwithcocoapowder.

Storeintherefrigeratorinanairtightcontainerforupto3days.

Makes1dozen

chocolateicecreamcupcakes

seevariations

It’sbesttomovethesecupcakesfromfreezertorefrigerator30minutesbeforeserving.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar11/2cupscakeflour4tbsp.Dutch-processcocoapowder1tsp.bakingpowder1tsp.salt4largeeggs

1tsp.vanillaextract

forthefillingandglaze

1cupchocolateicecream1/2cup(31/2oz.)semisweetchocolatechips1/3cupheavycream

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineall thecupcake ingredients inamediumbowlandbeatwithanelectricmixeruntilsmoothandcreamy,about2to3minutes.

Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolona rack.When cool, slice the cupcakes horizontally and spread a littlesoftened ice cream on the bottom slice. Place the top back on thecupcake and freeze. Prepare the glaze by melting the chocolate in adoubleboiler,oramediumbowloverapanofsimmeringwater,stirringuntilcompletelymelted.Removefromtheheat.Addthecreamandstiruntilwellcombined.Coolslightlyandspoonoverthecupcakes.Returntothefreezertoset.

Freezeinanairtightcontainerforupto3months.

Makes11/2dozen

whitechocolate&strawberrycupcakes

seevariations

Simpleyetsophisticated—andperfectforasummerpicnic!

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs1tsp.strawberryextract1/2cup(31/2oz.)whitechocolatechips

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tsp.vanillaextract3tbsp.sweetbutter,softened3tbsp.choppedfreshstrawberries

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs, andstrawberryextract inamediumbowl.Beatwithanelectricmixeruntillight and creamy, about 2 to 3 minutes. Stir in the chocolate chips.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolona rack. To make the frosting, beat the cream cheese, confectioners’sugar,vanilla,andbutteruntilsmoothandcreamy.Stirinthechoppedstrawberries.Spreadfrostingontopofthecupcakes.

Makes11/2dozen

chocolate&chilicupcakes

seevariations

TheSpanishconquistadorsbroughtchocolateback fromMexico,a factthat inspired this delicious combination of semisweet chocolate andtinglingchili.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar11/2cupscakeflour4tbsp.Dutch-processcocoapowder1tsp.bakingpowder1/2tsp.salt

4largeeggs2tsp.chipotlechilipowder1/2cup(31/2oz.)semisweetchocolatechips

forthefrosting

11/2cupsconfectioners’sugar,sifted1/2cupDutch-processcocoapowder3tbsp.TiaMaria1/2cup(1stick)sweetbutter,softened

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredients,exceptthechocolatechips,inalargebowlandbeatwithanelectricmixeruntilsmooth,about2to3minutes.Stirinthechocolatechips.Spoonthebatterintothecups.Bakefor 20 minutes. Remove pans from the oven and cool for 5 minutes.Thenremovethecupcakesandcoolonarack.

To make the frosting, blend all the ingredients together in a foodprocessor.Spreadthefrostingonthecooledcupcakes.

Makes11/2dozen

whitechocolate&macadamianutcupcakes

seevariations

Technically, white chocolate is not a chocolate, but it tastes just asdecadent!

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs1tsp.vanillaextract

1/2cup(31/2oz.)whitechocolatechips

forthefrosting

1cup(7oz.)whitechocolatechips5tbsp.milk11/2cupsconfectioners’sugar,sifted3tbsp.chopped,toastedmacadamianuts

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredients,exceptthechocolatechips,ina large bowl and beat with an electric mixer until smooth and pale,about2to3minutes.Stirinthechocolatechips.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting, melt the chocolate and milk in a double boiler, stirringfrequently.Remove from theheat andbeat in the confectioners’ sugaruntilsmooth.Spreadoverthecupcakesandsprinklewiththenuts.

Makes11/2dozen

chocolatefudge-frostedcupcakes

seevariations

This fudge frosting is bound to bring even the mildest chocaholics totheirknees!

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour

1tsp.bakingpowder1/2tsp.salt4largeeggs1tsp.vanillaextract

forthefrosting

31/2oz.semisweetchocolate,roughlychopped2tbsp.milk1/4cup(1/2stick)sweetbutter3/4cupconfectioners’sugar,sifted

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoon thebatter into thecups.Bake for20minutes.Remove thepansfromtheovenandcoolfor5minutes.Removethecupcakesandcoolontherack.

Tomake the frosting, gently heat the chocolate,milk, and butter in asmall,heavysaucepan,stirringuntilmelted.Removefromtheheatandbeat in the confectioners’ sugar. Swirl the frosting onto the cooledcupcakes.

Makes11/2dozen

devil’sfoodcupcakes

seevariations

Thesecupcakesareincrediblyrichandmoistdelights!

forthecupcakes

2cupscakeflour1tsp.bakingpowder1/2tsp.salt1cuppackedlightbrownsugar1cup(2sticks)sweetbutter,softened2largeeggs,separated31/2oz.semisweetchocolate,melted1tsp.vanillaextract1/2cupmilk

forthefrosting

1/2cup(1stick)sweetbutter,softened1tbsp.milk31/2oz.semisweetchocolate,melted1tsp.vanillaextract3/4cupconfectioners’sugar,sifted

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Sift the flour,bakingpowder,andsaltandsetaside. Inamediumbowl,creamthesugarandbutter.Addtheeggyolksandbeatwell.Addthemeltedchocolateandvanilla,mixingwell.Addthe flourand milk alternately, beating well with each addition. Beat the eggwhites in amedium bowl until soft peaks form, and gently fold theminto the batter. Spoon the batter into the cups. Bake for 20 minutes.Removepans from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.Tomakethefrosting,creamthebutterinamediumbowl.Beat in themilkuntil smooth.Stir in thechocolateandvanilla.Beat intheconfectioners’sugaruntil thickandcreamy.Spreadoverthecupcakes.

Makes11/2dozen

chocolate&cherrycupcakes

seevariations

TheclassicGermandessert“BlackForestCake”was the inspiration forthiscupcake.

forthecupcakes

11/2cupscakeflour4tbsp.Dutch-processcocoapowder

1tsp.bakingpowder1/2tsp.salt1cupgranulatedsugar1cup(2sticks)sweetbutter,softened4largeeggs1/2cuppittedandchoppedsweetcherries2tbsp.kirsch(orothercherry-flavoredliqueur)

forthetopping

3/4cupheavycream3tbsp.confectioners’sugar,sifted12wholesweetcherries31/2oz.semisweetchocolatebar

Preheattheovento325˚F(160˚C).Place18paperbakingcupsinmuffinpans. Inamediumbowl,sift together the flour,cocoa,saltandbakingpowder. Set aside. Cream the sugar and butter in a large bowl untilsmooth. Add the eggs one at a time, beatingwellwith each addition.Add the flourmixture and the cherries, and stir until well combined.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Pouralittlekirschovereachcupcake.Removethecupcakesfromthepansandcoolonarack.

Forthetopping,whipthecreamandconfectioners’sugartogetheruntilslightlystiff.Usingavegetablepeeler,shavecurlsofchocolatefromthebar.Garnishthecupcakeswithadollopofcream.Placeacherryinthecenterandchocolatearoundit.Storeunfrostedinanairtightcontainerforupto3days.

Makes11/2dozen

mintchocolatecupcakes

seevariations

Mintisaversatileherbthatcomplementsbothsweetandsavorydishes.

forthecupcakes

11/2cupscakeflour4tbsp.Dutch-processcocoapowder1tsp.bakingpowder1/2tsp.salt1cupgranulatedsugar1cup(2sticks)sweetbutter,softened4largeeggs1tsp.mintextract

1/2cup(31/2oz.)semisweetchocolatechips

forthefrosting

1/3cup(2/3stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.mintextractGreenfoodcoloring1/2cup(31/2oz.)semisweetchocolatechips

Preheat the oven to 325˚F (160˚C). Place 18 paper baking cups intomuffin pans. In amedium bowl, sift together the flour, cocoa, bakingpowder,andsalt.Setaside.Beatthesugarandbuttertogetherinalargebowluntilsmooth.Addtheeggsoneatatime,beatingwellaftereachaddition.Addtheflourmixturegradually,stirringuntilwellcombined.Stirinthemintextractandchocolatechips.Spoonthemixtureintothecups.Bakefor20minutes.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,beat thebutter and confectioners’ sugar ina smallbowluntilsmooth and creamy. Stir in the mint extract and just enough foodcoloring to turn the frosting a mint green. Frost the cupcakes anddecoratewithchocolatechips.

Makes11/2dozen

chocolatechip&raisinbrioches

seevariations

You’ll findyourselfdrawnto thebreakfast tablebythearomaof thesesweetbreads,aperfectaccompanimenttosteaminghotcoffee.

1/2tbsp.activedryyeast1/2cupwarmwater1tsp.sugar21/2cupsall-purposeflour4largeeggs1/4cupgranulatedsugarPinchofsalt1/2cup(1stick)sweetbutter,softened1/2cup(31/2oz.)raisins1/2cup(31/2oz.)semisweetchocolatechips1beatenegg

Combinetheyeast,water,andtheteaspoonofsugarinalargebowl.Stirwell and leave inawarmplace for10minutes. Stir in1/2cupof theflouruntil themixturebecomesasmoothpaste.Beattheeggsandaddthemtotheyeastmixture.Addthesugarandsalt.Stirintheremainingflour, and mix until the dough is soft and slightly sticky. Leave in awarmplace,coveredwithplasticwrap,for45minutesoruntildoubledinbulk. Preheat theoven to400˚F (200˚C).Grease12mini briocheormuffin molds. Beat the butter, raisins, and chocolate chips into thedough.Fill themoldshalfway.Leaveinawarmplacetoriseforabout20minutes, until the dough has risen to fill about two-thirds of eachmold.

Brush each brioche with a little of the beaten egg and bake for 20minutes.Coolinthemoldsfor5minutes,remove,andcoolonarack.

Storeinanairtightcontainerforupto2days.

Makes1dozen

chocolatehazelnutcupcakes

seevariations

Atimelesscombination…withverylittleflourinthemix!

1/2cup(1stick)sweetbutter1/2cup(31/2oz.)semisweetchocolatechips1/2cupgranulatedsugar4largeeggs,separated2tbsp.all-purposeflour1/2cup(11/2oz.)chopped,toastedhazelnuts

Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.Meltthebutterandchocolateinadoubleboiler,ormediumbowl over a pan of simmeringwater, stirring until completelymelted.Coolslightly.

Beatthesugarandeggyolksinamediumbowluntilthickandcreamy.Stirthebutterandchocolate,flour,andhazelnutsintotheeggmixture.

Inamediumbowl,beattheeggwhitestosoftpeaks,andgentlyfoldintothe chocolate mixture. Spoon the batter into the cups. Bake for 20minutes. Remove pan from the oven and cool for 5 minutes. Thenremovethecupcakesandcoolonarack.

Storerefrigeratedinanairtightcontainerforupto2days,orfreezeforupto3months.

Makes1dozen

chocolateorangecupcakes

seevariations

Orangeextracthelpssweetenthebitternessofthechocolate.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1tsp.orangeextract11/2tbsp.gratedorangezest

fortheglaze

1/2cup(31/2oz.)semisweetchocolatechips1/3cupheavycream1tsp.orangeextract

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredients,exceptthechocolatechips,inalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Stirinthechocolatechips.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Forthechocolateglaze,meltthechocolateinadoubleboilerormediumbowl over a pan of simmeringwater, stirring until completelymelted.Add the cream and orange extract, and stir untilwell combined. Coolslightlyandpouroverthecupcakes.Refrigerateuntilset.

Storeunglazedinanairtightcontainerforupto2days,orfreezeforupto3months.

Makes11/2dozen

chocolatebrowniecupcakes

seevariations

Try these warm from the oven, topped with a generous spoonful ofvanilla-flavoredwhippedcream.

forthecupcakes

1/2cup(1stick)sweetbutter2largeeggs11/2cupsgranulatedsugar1tsp.vanillaextract1cupall-purposeflour

forthetopping

1cupheavycream1tsp.vanillaextract3tbsp.confectioners’sugar,sifted

Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in amuffinpan.Meltthechocolateandbutterinadoubleboilerormediumbowlsetoverapanofsimmeringwater,stirringuntilmelted.Setasidetocool. Inamediumbowl,beat theeggs,sugar,andvanillauntilpaleand thick. Fold in the chocolate and then the flour,mixing untilwellcombined.

Spoonbatterintothecups.Bakefor25minutes.

Remove pan from the oven and cool for 5minutes. Then remove thecupcakes and cool on a rack. For the topping, beat the cream in amedium bowl until semi-stiff. Fold in the vanilla and confectioners’sugar.Placeadolloportwooneachbrownie.

Makes1dozen

variations

chocolatemudcupcakes

seebaserecipe

raspberrymudcupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) lightlycrushedraspberriestothemixtureafteraddingthemeltedchocolate.

whitechocolatemudcupcakesPrepare the basic cupcake recipe. Substitute 1 1/2 cups (10 1/2 oz.)whitechocolatechipsforthesemisweetchocolatechips.

macadamiamudcupcakesPrepare the basic cupcake recipe. Toast and chop1/2 cup (3 1/2 oz.)macadamianuts,andstirtheminafteraddingthemeltedchocolate.

mochamudcupcakesPrepare the basic cupcake recipe. Stir in 2 teaspoons instant espressopowdertothemixtureafteraddingthemeltedchocolate.

chocolatetrufflemudcupcakesPreparethebasiccupcakerecipe,substitutingfinelychoppedchocolatetrufflesforthechocolatechips.

variations

chocolateicecreamcupcakes

seebaserecipe

vanillaicecreamcupcakesPrepare thebasic cupcake recipe, substituting1cup (3oz.)vanilla icecreamforthechocolateicecream.

chocolatechip&minticecreamcupcakesPrepare the basic cupcake recipe, substituting 1 cup (3 oz.) mintchocolatechipicecreamforthechocolateicecream.

coffeeicecreamcupcakesPrepare the basic cupcake recipe, substituting 1 cup (3 oz.) coffee icecreamforthechocolateicecream.

variations

whitechocolate&strawberrycupcakes

seebaserecipe

chocolate,strawberry&blackpeppercupcakesPreparethebasiccupcakerecipe,butreplacethewhitechocolatechipswithsemisweetchocolatechips.Stirin1teaspoonfreshlygroundblackpepper.

balsamicvinegar&strawberrycupcakesPrepare the basic cupcake recipe, substituting 2 teaspoons sweetbalsamicvinegarforthevanillaextract.Omitthewhitechocolatechips.

lemonywhitechocolate&strawberrycupcakesPrepare thebasiccupcakerecipe,adding1 teaspoongrated lemonzesttothebatter.

variations

chocolate&chilicupcakes

seebaserecipe

whitechocolate&chilicupcakesPreparethebasiccupcakerecipe,substitutingwhitechocolatechipsforthesemisweetchocolatechips.

vodka-frostedchocolate&chilicupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonsvodkafortheTiaMaria.

orangeliqueur-frostedchocolate&chilicupcakesPrepare the basic cupcake recipe. For the frosting, substitute 3tablespoonsGrandMarnieroranotherorangeliqueurfortheTiaMaria.

mexicanchocolate&chilicupcakesPrepare the basic cupcake recipe, substituting finely choppedMexicanchocolateforthesemisweetchocolatechips.

variations

whitechocolate&macadamianutcupcakes

seebaserecipe

whitechocolate,apricot&macadamianutcupcakesPrepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) finely

choppeddriedapricotsforhalfthewhitechocolatechips.

whitechocolate&almondcupcakesPrepare thebasiccupcakerecipe, substituting1/4cup(2oz.)choppedblanched almonds for half thewhite chocolate chips. For the frosting,substitute3tablespoonstoastedalmondsforthemacadamianuts.

whitechocolate,cranberry&macadamianutcupcakesPrepare the basic cupcake recipe, using only 1/4 cup (2 oz.) whitechocolatechipsandadding1/2cup(31/2oz.)driedcranberriesand1tablespoonorangezest.

variations

chocolatefudge-frostedcupcakes

seebaserecipe

candyfudge-frostedcupcakesPrepare thebasiccupcakerecipe.For the frosting,add1/2cup(31/2oz.)lightlycrushedchocolatecandiestothemixtureaftercreamingtheotheringredients.

whitechocolatefudge-frostedcupcakes

Preparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(31/2 oz.) white chocolate for the semisweet chocolate, and add 1teaspoonvanillaextract.

fudge-frostedraisincupcakesPrepare thebasic cupcake recipe, andadd1/2 cup (31/2oz.) goldenraisinstothemixtureaftercreamingthebatter.

truffle-frostedcupcakesPrepare the basic cupcake recipe. For the frosting, substitute choppedchocolatetrufflesforthesemisweetchocolate.

variations

devil’sfoodcupcakes

seebaserecipe

coffee-frosteddevil’sfoodcupcakesPrepare thebasic cupcake recipe. For the frosting,mix1 teaspoonhotcoffeewith2tablespoonscoffeegranulesandstiruntildissolved.Leavetocool.Stirthecooledcoffeeintothechocolatefrosting.

whitechocolate-frosteddevil’sfoodcupcakes

Preparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(31/2oz.)meltedwhitechocolateforthesemisweetchocolate.

hazelnut&chocolate-frosteddevil’sfoodcupcakesPrepare thebasiccupcakerecipe.For the frosting,add1/2cup(31/2oz.)choppedtoastedhazelnutsaftercombiningtheotheringredients.

sourcreamdevil’sfoodcupcakesPreparethebasiccupcakerecipe,substituting1/2cup(4oz.)sourcreamfor1stickofthebutter.

reddevilcupcakesPreparethebasiccupcakerecipe,adding1tablespoonredfoodcoloringtothebatter.

variations

chocolate&cherrycupcakes

seebaserecipe

sliveredalmond&cherrycupcakesPreparethebasiccupcakerecipe,folding3tablespoonstoastedsliveredalmondstothecreamafterithasbeenwhipped.

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

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

choc&coffeecupcakesPreparethebasiccupcakerecipe,substitutingKahluaforkirsch.Forthefrosting, substitute 1 cup (6 oz.) chocolate-covered espresso beans forthesweetcherries.

variations

mintchocolatecupcakes

seebaserecipe

raisin&mintchocolatecupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) goldenraisinsalongwiththechocolatechips.

orange&mintchocolatecupcakesPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)orangechocolatechunksforthesemisweetchocolatechips.

peppermintchocolatecupcakesPrepare the basic cupcake recipe, substituting peppermint extract formint extract. In the frosting, omit the food coloring, substitutepeppermintextractformintextract,andusepeppermintcandiesinplaceofsemisweetchocolatechips.

chocolatemintgeraniumcupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(3tbsp.)freshchocolatemintgeraniumleavesforchocolatechipsontopofthecupcakes.

variations

chocolatechip&raisinbrioches

seebaserecipe

saffron,chocolatechip,&raisinbriochesPrepare the basic brioche recipe, adding a pinch of saffron to the dryingredients.

whitechocolate&macadamianutbriochesPreparethebasicbriocherecipe,substituting1/2cup(31/2oz.)whitechocolatechipsand1/2cup(31/2oz.)choppedmacadamianutsforthechocolatechipsandraisins.

chocolate&cinnamonbriochesPrepare the basic brioche recipe, adding 2 teaspoons cinnamon to theflour.

chocolate&driedcherrybriochesPreparethebasicbriocherecipe,substitutingdriedcherriesforraisins.

chocolatechip&bananabriochesPrepare the basic brioche recipe, substituting 1/2 cupmashed banana(about1banana)forraisins.

variations

chocolatehazelnutcupcakes

seebaserecipe

chocolatehazelnut&cranberrycupcakesPrepare the basic cupcake recipe, adding 3 tablespoons chopped dried

cranberriestotheeggmixture.

chocolatehazelnut&orangecupcakesPrepare the basic cupcake recipe, adding 2 tablespoons finely gratedorangezesttotheeggmixture.

chocolatemacadamianutcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)toastedandchoppedmacadamianutsforthehazelnuts.

chocolatepecancupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)toastedandchoppedpecansforthehazelnuts.

chocolatealmondcupcakesPreparethebasiccupcakerecipe,adding1teaspoonalmondextractandsubstituting 1/2 cup (3 1/2 oz.) toasted flaked almonds for thehazelnuts.

variations

chocolateorangecupcakes

seebaserecipe

chocolateorangemarshmallow-centeredcupcakesBakeandcool thecupcakes.Slicethetopoffeachcupcakeandhollowoutasmallhole.Push1minimarshmallowintothehole.Placethe“lid”backonandfrostwiththechocolateglaze.

chocolateorange&vanillacustardcupcakesBakeandcool thecupcakes.Slicethetopoffeachcupcakeandhollowout a small hole. Pipe 1 teaspoon vanilla pie filling into the hole.Replacethe“lid”andfrostwiththechocolateglaze.

whitechocolate&vanillacupcakesPreparethebasiccupcakerecipe,substitutingwhitechocolatechipsforthesemisweetchocolatechipsandvanillaextractfortheorangeextract.Omittheorangezest.Usewhitechocolatechipsfortheglazeinsteadofsemisweetchocolate.

chocolatecandiedorange-centeredcupcakesBakeandcool thecupcakes.Slicethetopoffeachcupcakeandhollowoutasmallhole.Push1smallpiececandiedorangesliceintothehole.Placethe“lid”backonandfrostwiththechocolateglaze.

variations

chocolatebrowniecupcakes

seebaserecipe

pecanbrowniecupcakesPrepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) choppedpecansintothemixturewiththechocolatechips.

dalmatianbrowniecupcakesPreparethebasiccupcakerecipe,substitutingwhitechocolatechipsforhalfthequantityofsemisweetchocolatechips.

chocolatefudge-frostedbrowniecupcakesPrepare the basic cupcake recipe, and omit the topping. Tomake thefrosting, combine 1/2 cup (3 1/2 oz.) semisweet chocolate, 2tablespoonsmilk,and4tablespoonssweetbutterinamediumsaucepanand stir until the chocolate has melted. Cool slightly and add 3tablespoonsconfectioners’sugar.Mixuntilsmooth.

chocolatebrowniecupcakesundaePrepare the basic cupcake recipe. To serve, place a cupcake on eachplate.Topwithascoopoficecream,adrizzleofhotfudgeorcaramelsauce,andadollopofthevanillacreamtopping.

decadentcupcakes

Therecipesinthischapterwillleavenodoubtinyourmindthatthecupcakeismostdefinitelya

grown-uptreat.FrombakedcheesecakestobriochebreadpuddingtoFlorentinecupcakes, this

chapterprovidesluxuriousdessertsinindividual-sizeportions!

florentinecupcakes

seevariations

SavorladolcevitawhenyoubiteintotheseItalian-inspiredcupcakes.

forthecupcakes

2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthetopping

3tbsp.sliveredalmonds3tbsp.CornFlakes1/2cup(31/2oz.)roughlychoppedcandiedcherries3tbsp.goldenraisins5tbsp.condensedmilk2oz.semisweetchocolate,melted2oz.whitechocolate,melted

For the florentine topping, combine all the ingredients except thechocolate in a small bowl. Spoon small teaspoons of themixture ontosilicone-lined cookie sheets. Bake for 5minutes, until golden. Removefromtheovenandcool for1minute.Remove the florentines fromthesheetandcrumble.Scatteroverthecooledcupcakesanddrizzlewiththechocolate.

Makes11/2dozen

strawberries&creamcupcakes

seevariations

Thisrecipeisgreatforlazysummerdayswhenplump,sweet,andjuicystrawberriesareattheheightoftheirseason.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt

4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthetopping

1cupheavycream4tbsp.confectioners’sugar,sifted1tsp.vanillaextract4cupsslicedsmallstrawberries4tbsp.strawberryjelly1tbsp.water

For the topping, beat the cream, confectioners’ sugar, and vanilla in asmallbowluntilsoftpeaksform.Spoonontothecupcakesandarrangethe strawberries on top. In a small saucepan heat the jelly andwateruntilmelted. Brush themixture on top of the strawberries. Chill untilreadytoserve.

Store,withouttopping,inanairtightcontainerintherefrigeratorforupto2days.

Makes11/2dozen

bakedcheesecakes

seevariations

Thesemouthwateringlittlecupcakesmakestunningindividualdesserts.Make them ahead of time and all you’ll have to do is pop them on aplatewhenyourguestsareready.

1cup(41/2oz.)grahamcrackercrumbs5tbsp.sweetbutter,melted2cupsricottacheese2cupscreamcheese,softened2tsp.vanillaextract11/2cupsconfectioners’sugar,sifted3largeeggs

11/2cupsfreshblueberries

Putthecrackercrumbsintoamediumbowlandstirinthebutter.Spoontablespoonsofthecrumbmixtureintothecups,pressingfirmlyintothebottom.Chilluntilset.

In a large bowl, beat the ricotta until smooth. Add the cream cheese,vanilla,andconfectioners’sugar,blendinguntilsmooth.Slowlyaddtheeggs,blendingwell.Spoonthemixtureintothecups.

Bake for 25minutes. Remove pan from oven and cool for 5minutes.Thenremovethecupcakesandcoolonarack.Chilluntiltimetoserve.Servetoppedwithblueberries.

Storecoveredforupto2daysintherefrigerator.

Makes1dozen

kahlua&orangecupcakes

seevariations

The combination of Kahlua and orange is wonderful. It makes adelightfuldrink,andascrumptiouscupcake,too!

forthecupcakes

2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.orangeextract

forthefrosting

2cupsconfectioners’sugar,sifted1/2cup(1stick)sweetbutter,softened1/4cupsourcream2tbsp.Kahlua1tbsp.gratedorangezest

Tomakethefrosting,beattheconfectioners’sugarandbutterinasmallbowluntilsoftandcreamy.Beatinthesourcream,Kahlua,andorangezest.Swirlontothecooledcupcakes.

Makes11/2dozen

hotchocolatefondantcupcakes

seevariations

These cupcakes are very simple butmust be served immediately. Youcanpreparetheramekinsandbatterinadvance.

forthecupcakes

11/2cups(71/2oz.)bittersweetchocolate,brokenintopieces1cup(2sticks)sweetbutter,softened4largeeggs4largeeggyolks1/2cupgranulatedsugar3tbsp.all-purposeflour

forthetopping

1cupsourcreamorcrèmefraicheCocoapowderorconfectioners’sugarfordusting

Preheat the oven to 375˚F (190˚C). Butter 8 medium-sized ramekins.Dust each with flour, and tap out the excess. Melt the chocolate andbutter in a double boiler or medium bowl over a pan of simmeringwater.Stiruntilsmooth.Setasidetocool.Inalargebowl,beattheeggs,egg yolks, and sugar until pale and creamy.Gradually add themeltedchocolate,stirringuntilcombined.Stirintheflour.Pourthebatterintothepreparedramekinsandbakefor15minutes,oruntilthetopsareset.

Turnoutontoservingplates.Topeachwithadollopofsourcream,anddustwithcocoapowderorconfectioners’sugar.Serveswiftly.

Makes8

briochebreadpuddingcupcakes

seevariations

Trythisrichandrobustcupcakerecipeforanunusualandtastytwistontheclassicbreadpudding.

forthecustard

2largeeggs1/2cupgranulatedsugar1tsp.vanillaextract2cupsheavycream

forthecupcakes

12thinslicesbrioche(crustsremoved)

4tbsp.sweetbutter3/4cupfreshraspberries

Tomakethecustard,creamtheeggs,sugar,andvanillainasmallbowl.Addthecream,stirwell,andputaside.

Preheat theoven to350˚F (175˚C).Grease12 smallmoldswitha littlemeltedbutter.Butterbothsidesofthebreadandcuteachsliceinto12small triangles.Push3 trianglesofbread intoeachmold, covering thebottom. Add a layer of raspberries. Pour a layer of custard over theraspberries.Repeattheprocessuntiltherearefourlayersofeachineachmold.

Placethemoldsinaroastingpan.Pourboilingwaterintothepanuntilit reacheshalfwayup themolds.Bakeuntilgoldenand firm,about25minutes. If the puddings begin to color toomuch, cover the panwithaluminumfoil.

Turnthepuddingsoutofthecupsandservewarm.

Makes1dozen

miniespressocupcakes

seevariations

Makingthesecupcakesinespressocupsaddsaspecialtouchtotheendofameal.

forthecupcakes

11/2cupsall-purposeflour11/2tsp.bakingpowderPinchofsalt1/2cupmaltedmilkpowder1/4cupdarkespressocoffee1cupgranulatedsugar2eggs

1/2cup(1stick)sweetbutter,softened

forthefrosting

1cup(2sticks)sweetbutter,softened3cupsconfectioners’sugar,sifted1tbsp.instantcoffeegranules2tsp.hotcoffee1tsp.vanillaextract

Preheat theoven to350˚F (175˚C). Lightlygrease18espresso cups (orusemuffinpapers inamuffinpan).Sift the flour,bakingpowder,andsaltintoamediumbowl.Combinethemilkpowderandcoffeeinasmallbowl.Beatthesugar,eggs,andbutterinamediumbowluntillightandcreamy. Add the flour and coffee mixtures alternately to the eggmixture.Spoonthemixtureintothecups.Bakefor15minutes.Removecupsfromovenandcoolonarack.

Tomakethefrosting,beatthebutterandconfectioners’sugarinabowluntilsoftandcreamy.Addthecoffeegranulestothehotcoffeeandstir.Beat into the butter and sugar mixture, and then stir in the vanilla.Dollopfrostingoncooledcupcakesintheespressocups.

Storeunfrostedforupto2daysinanairtightcontainer,orfreezeforupto3months.

Makes11/2dozen

almond&raspberryfriands

seevariations

Try using different oval or rectangular-shaped friand pans. They areavailablefromspecialtycookwarestores.Ifyoucan’tfindafriandpan,aregularmuffinpanworksfine.

13/4cups(2sticksplus3tbsp.)sweetbutter,softened1cup(31/2oz.)groundalmonds6largeeggwhites2/3cupall-purposeflour1/2cupfreshraspberries1/2cupgranulatedsugarconfectioners’sugarfordusting

Preheat theoven to350˚F (175˚C).Grease12 small friandpanswithalittleofthebutter.Mixalltheingredientsinalargebowl,reservinghalftheraspberries,untiljustcombined.

Pour the batter into the prepared pans and scatter the remainingraspberriesontop.Bakefor25minutes,untilgoldenandfirm.

Remove pans from the oven and cool for 5minutes. Turn friands outontoarackandcoolcompletely.Servedustedwithconfectioners’sugar.

Makes1dozen

keylimecupcakes

seevariations

Anunusualtakeontheclassickeylimepie.Thecupcakeslookgreatandtasteevenbetter!

forthecupcakes

1tsp.vanillaextract

forthefilling

1/3cupkeylimejuice1(14-oz.)cancondensedmilk

forthemeringue

3eggwhites1/4tsp.creamoftartar1/3cupgranulatedsugar

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Placeallthecupcakeingredientsinalargebowl,andbeatwithanelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

For the filling, combine the lime juice and condensedmilk in a smallbowl.Removethetopfromeachcupcakeandhollowoutasmallhole.Spoon the filling into the hole and replace the top. For themeringue,beattheeggwhitesandcreamoftartaruntilsoftpeaksform.Addone-thirdofthesugarandbeatfor1minute.Repeatuntilallthesugarhasbeenadded. Increase theoven temperature to450˚F (230˚C). Spoonorpipe the meringue on top of the cupcakes. Bake for 5 minutes untilgolden.Storefornomorethan1dayinanairtightcontainer.

Makes11/2dozen

pineappleupside-downcupcakes

seevariations

Aclassiccakescaleddowntoacupcake!Whenturningoutthecupcakes,allow the sweet juicesof thepineapple tobeabsorbed into thegoldensponge.

forthetopping

1/2cup(1stick)sweetbutter,melted1(20-oz.)cancrushedpineapple3/4cuppackedbrownsugar

forthecupcakes

1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

Preheattheovento350˚F(175˚C).Greasetwo12-cupmuffinpanswithbutter,anddustwithalittleflour,tappingouttheexcess.Inthebottomofeachcup,drizzle1tablespoonmeltedbutter,1tablespoonpineapple,and1tablespoonbrownsugar.

Place all the cupcake ingredients in a large bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatterontopofthepineapplemixtureineachcup.Bakefor25minutes.Removepansfromtheovenandcoolfor10minutes.

Turnout thecupcakesontodessertplates,andservewarmwithheavycreamifdesired.

Makes2dozen

littlecaramelcupcakes

seevariations

These delightful cupcakes contain a rich and gooey caramel surprise.TheyareanidealcompanionforacupofEarlGreytea.

1/2cup(1stick)sweetbutter,softened

3/4cuppackedbrownsugar2largeeggs,lightlybeaten2tbsp.instantcoffeegranules1tbsp.boilingwater22/3cupscakeflour2tsp.bakingpowder1tsp.salt1/2cupmilk1/2cup(31/2oz.)softcaramels

Inamediumbowl,beatthebutterandsugaruntilpaleandcreamy.Addtheeggsslowly. Inasmallbowl,dissolvethecoffee in thewater.Beatthe coffee into the buttermixture.Add the flour, baking powder, salt,andmilk,andbeatuntilwellcombined.

Spoonthemixtureintothecups.Pushacoupleofthecaramelsintothecenterofeachcupcake,andplacethemintheoven.

Bake for20minutes.Cool for5minutes in thepan.Turnontoaplateandservewhilewarm.

Makes1dozen

stickytoffeepuddingcupcake

seevariations

ThisisanoldclassicBritishpuddingthathasrecentlyenjoyedabitofarenaissance.

seevariations

forthecupcakes

11/2cupscakeflour11/2tsp.bakingpowder1/2tsp.salt2/3cuppackedbrownsugar1/2cupmilk1largeegg1tsp.vanillaextract3tbsp.sweetbutter,melted11/4cups(7oz.)choppeddates

forthetopping

1/2cuppackedbrownsugar4tbsp.sweetbutter2/3cupboilingwater

Preheat the oven to 375˚F (190˚C). Line 8 muffin pans with bakingparchment. Inamediumbowl,combinetheflour,bakingpowder,salt,andsugar. Inaseparatemediumbowl,beatthemilk,egg,vanilla,andbutteruntilsmoothandpale,about2to3minutes.Pourthebatterovertheflourmixtureandstirwithawoodenspoon.Foldinthedates.Scrapethemixtureintothemuffinpans,fillingeachcupabouthalfway.Forthetopping,sprinkle1tablespoonofthesugarontopofthebatterineachcup.Putahalf-tablespoonpieceofbutterontopofeachcupcake,thenpourabout1tablespoonwaterovereach.

Bake for25minutes.Remove fromovenandcool for5minutes in thepan.Invertontoplates,peelofftheparchment,andserveimmediately.

Makes8

variations

florentinecupcakes

seebaserecipe

chocolatechipflorentinecupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)semisweetchocolatechipsaftercreamingthebatter.

cherryflorentinecupcakesPreparethebasiccupcakerecipe,adding3tablespoonschoppedcandiedcherriesaftercreamingthebatter.

almondflorentinecupcakesPrepare the basic cupcake recipe, adding 3 tablespoons choppedblanchedalmondsaftercreamingthebatter.

tipsyflorentinecupcakesPrepare the basic cupcake recipe, substituting 1/4 cup (2 fl. oz.)Amarettofor1/4cup(2fl.oz.)ofthebuttermilk.

variations

strawberries&creamcupcakes

seebaserecipe

strawberries&whitechocolatecupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) whitechocolatechipstothecreamedbatter.

strawberries&honeycupcakesPrepare the basic cupcake recipe. For the topping, substitute 2tablespoonshoneyfortheconfectioners’sugar.

strawberries&limecupcakesPrepare the basic cupcake recipe. For the topping, substitute 1tablespoon lime juice for the vanilla extract. Substitute 4 tablespoonslimejellyforthestrawberryjelly.

berries&creamcupcakesPrepare thebasiccupcake recipe.For the topping, substitute4cups (1lb.)mixedberriesforthestrawberries.

variations

bakedcheesecakes

seebaserecipe

banana&raisinbakedcheesecakesPreparethebasiccupcakerecipe,adding1/2cupmashedbanana(about1 banana) to the cheese mixture before adding the eggs. Add 4tablespoonsraisinstothemixtureafteraddingtheegg.

raspberrybakedcheesecakesPrepare the basic cupcake recipe, adding 1/2 cup (3 oz.) freshraspberriesaftermixingintheeggs.

maplesyrupbakedcheesecakesPreparethebasiccupcakerecipe,substituting1/4cup(2fl.oz.)maplesyrupfortheconfectioners’sugar.

almondbakedcheesecakesPreparethebasiccupcakerecipe,substituting1teaspoonalmondextractfor2teaspoonsvanilla.

variations

kahlua&orangecupcakes

seebaserecipe

whitechocolatechipkahluacupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) whitechocolatechipstothecreamedbatter.

raisin&brazilnutkahluacupcakesPreparethebasiccupcakerecipe,adding1/4cup(2oz.)raisinsand1/4cup(2oz.)choppedBrazilnutstothecreamedbatter.

cointreau&orangecupcakesPrepare the basic cupcake recipe, substituting Cointreau for Kahlua inthefrosting.

variations

hotchocolatefondantcupcakes

seebaserecipe

strawberrycreamfondantcupcakesPrepare the basic cupcake recipe. Purée 5 medium-size, freshstrawberriesinafoodprocessor.Beat1cup(8fl.oz.)heavycreamwith1teaspoonvanillaextractuntilitissoftbutholdsitsshape.Foldinthepuréed strawberries. Spoon over the hot cupcakes. Omit the basictopping.

orangecreamfondantcupcakesPreparethebasiccupcakerecipe.Beat1cup(8fl.oz.)heavycreamwith1teaspoonorangeextractand2tablespoonsconfectioners’sugaruntilitissoftbutholds itsshape.Spoonliberallyoverthehotcupcakes.Omitthebasictopping.

crèmechantillyfondantcupcakesPreparethebasiccupcakerecipe.Beat1cup(8fl.oz.)heavycreamwith1teaspoonvanillaextractand2tablespoonsconfectioners’sugaruntilitissoftbutholdsitsshape.Spoonoverthehotcupcakes.Omitthebasictopping.

cappuccinofondantcupcakesPrepare the basic cupcake recipe, adding 1 teaspoon cinnamon to thebatter.Beat1cup(8fl.oz.)heavycreamwith1teaspooncoffeeextractand2tablespoonsconfectioners’sugaruntilitissoftbutholdsitsshape.Spoonliberallyoverthehotcupcakes.Omitthebasictopping.

variations

briochebreadpuddingcupcakes

seebaserecipe

blueberrybreadpuddingcupcakesPrepare the basic cupcake recipe, substituting 3/4 cup (4 oz.) freshblueberriesfortheraspberries.

cherrybreadpuddingcupcakesPrepare thebasiccupcakerecipe, substituting3/4cup(5oz.)choppedcandiedcherriesfortheraspberries.

chocolatechipbreadpuddingcupcakesPreparethebasiccupcakerecipe,substituting3/4cup(5oz.)semisweetchocolatechipsfortheraspberries.

berrydeliciousbreadpuddingcupcakesPreparethebasiccupcakerecipe,substituting1/4cup(11/2oz.)eachofraspberries,blueberries,andslicedstrawberriesfortheraspberries.

variations

miniespressocupcakes

seebaserecipe

minichocolateespressocupcakesPreparethebasiccupcakerecipe,adding3tablespoonschocolatechipsaftercreamingthebatter.

minicinnamonespressocupcakesPreparethebasiccupcakerecipe,sifting2teaspoonscinnamonintothedryingredients.

miniespressocupcakeswithtiamariaPreparethebasiccupcakerecipe,adding2tablespoonsTiaMarialiqueurtothefrosting.

minicaramelmacchiattocupcakesPreparethebasiccupcakerecipe.Whenthecupcakeshavecooled,useasharp knife to slice off the tops.Using a teaspoon, hollowout a smallhole in the top of each cupcake. Spoon 1 teaspoon prepared caramelsauceintothesmallhole.Placethetopbackonthecupcakeandfrost.

variations

almond&rasberryfriands

seebaserecipe

strawberryfriandsPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)freshstrawberriesfortheraspberries.

chocolate&pecanfriandsPrepare the basic cupcake recipe, substituting 3 tablespoons choppedpecansand3tablespoonssemisweetchocolatechipsfortheraspberries.

raisinfriandsPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)raisinsfortheraspberries.

almond&pearfriandsPreparethebasiccupcakerecipe,substituting1/2cup(3oz.)peeledandchoppedpearsfortheraspberries.

variations

keylimecupcakes

seebaserecipe

icecreammeringuecupcakesPreparethebasiccupcakerecipe,substituting1teaspoonicecreamforthe original filling in each cupcake. Pop the cupcakes into the freezeruntilreadytoserve.

chocolatemeringuecupcakesPrepare thebasic cupcake recipe.For the filling, substitute1/2cup (31/2oz.)semisweetchocolatechipsforthemilkandlimejuice.Meltthechocolateinadoubleboilerandcoolslightly.Spoonthechocolateintotheholeandrefrigerateuntilset.Decoratewiththemeringuewhenthechocolatehascooled.Bakefor5minutesuntilmeringueisgolden.

lemonmeringuecupcakesPreparethebasiccupcakerecipe.Forthefilling,substitute1/3cup(3fl.oz.)lemonjuiceforthekeylimejuice.

mangocupcakesPreparethebasiccupcakerecipe.Forthefilling,substitute1/3cup(3fl.

oz.)mangonectarforthekeylimejuice.

variations

pineappleupside-downcupcakes

seebaserecipe

cherrypineappleupside-downcupcakesPrepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) choppedcherriestothepineapplemixture.

almondpineappleupside-downcupcakesPrepare the basic cupcake recipe, adding 3 tablespoons choppedblanchedalmondstothecupcakebatter.

orangepineappleupside-downcupcakesPreparethebasiccupcakerecipe,adding2teaspoonsorangeextract tothecupcakebatter.

pineapplecoconutupside-downcupcakesPreparethebasiccupcakerecipe,adding1/2cup(21/2oz.)sweetened,flakedcoconuttothecupcakebatter.

applebrandyupside-downcupcakesPreparethebasiccupcakerecipe.Replacethepineapplemixturewith20oz. apples, peeled, cored, and sliced, 1/2 cup (1 stick) sweet butter,melted, 3/4 cup (7 oz.) packed brown sugar, and 4 tablespoons applebrandy.Combine,andproceedasinbaserecipe.

variations

littlecaramelcupcakes

seebaserecipe

chocolatechip&caramelcupcakesPrepare the basic cupcake recipe, mixing 4 tablespoons semisweetchocolatechipsintothebatterafterthemilkhasbeenadded.

ginger&caramelcupcakesPreparethebasiccupcakerecipe,mixing3tablespoonschoppedcandiedgingerintothebatterafterthemilkhasbeenadded.

chocolatenougatcupcakesPreparethebasiccupcakerecipe,substituting61/2miniBabyRuthbarsforthecaramel.

peanutbuttercupcupcakesPreparethebasiccupcakerecipe,substituting31/2ouncesofchoppedchocolate-coveredpeanutbuttercupsforthecaramel.

variations

stickytoffeepuddingcupcakes

seebaserecipe

date&apricotpuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) driedapricotsforhalfthechoppeddates.

date&walnutpuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) choppedwalnutsforhalfthechoppeddates.

date&pistachiopuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) choppedpistachiosforhalfthechoppeddates.

stickyfiggypuddingcupcakesPrepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped

driedfigsforhalfthechoppeddates.

celebrationcupcakes

This chapter will provide inspiration for your next special occasion, whether a holiday like

Valentine’sDay,orabirthdayorwedding.

eastereggnests

seevariations

ThesecutenestsmaketheperfectgiftforyourlittleEasterbunnies.

forthecupcakes

2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

3/4cup(41/2oz.)semisweetchocolate,chopped2tbsp.heavycream10oz.chocolate,flaked54candy-coveredminichocolateeggs

Tomakethefrosting,putthesemisweetchocolateandcreaminasmallsaucepanoveralowheat.Stirgentlyuntilcombined.Removefromtheheat and stir until the mixture is smooth. Swirl onto the cooledcupcakes. Topwith flaked chocolate and place 3mini eggs on top ofeachone.

Makes11/2dozen

weddingcupcakes

seevariations

These cupcakes are perfect for a home-style wedding. Each of yourguestscantakeonehomeasamementooftheday.

forthecupcakes

1tsp.vanillaextract

forthefrosting

21/2cupsconfectioners’sugar2tbsp.lemonjuice54Jordanalmonds18frostedroses

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.

Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Tomakethefrosting,sifttheconfectioners’sugarintoamediumbowl.Addthelemonjuicegradually,untilitholdsitsshape.Spreadontothecupcakes,andtopwithalmondsandroses.

Makes11/2dozen

passovercupcakes

seevariations

Makethesewithmatzohmeal,alsoknownascakemeal.Wehaveaddedfreshblueberriestothesepassovertreats.

1cupgranulatedsugar1/2cupvegetableoil3largeeggs1/2cupmatzohmeal2tbsp.potatostarch1tsp.cinnamon13/4cupsblueberries

Inamediumbowl,beatthesugar,oil,andeggswithanelectricmixerfor2to3minutes.Setaside. Inasmallbowl,sift togetherthematzohmeal,potato starch,andcinnamon.Add thedry ingredients to theeggmixture.Stirintheblueberries.Spoonthemixtureintothecups.

Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Makes1dozen

irishbarmbrackcupcakes

seevariations

Traditionally,aquarterandaringarehiddeninbarmbrackcakes.Thepersonwhofindstheringwillsoonbemarriedandthepersonwhofindsthequarterwillsoonbewealthy.

1/2cup(31/2oz.)raisins

1/2cup(31/2oz.)goldenraisins1/2cup(31/2oz.)currants1cupbrewedblacktea4cupsall-purposeflour1tsp.allspice1/3cuppackedbrownsugar1tsp.bakingpowderPinchofsalt1largeegg1/2cup(1stick)sweetbutter,melted

Inalargebowl,soakthedriedfruitsinthetea.Leaveovernightorforaminimumof6hours.

Preheat theoven to400˚F (200˚C).Greasea12-cupmuffinpanwithalittleoil.

Mixthedryingredientsinalargebowl.Inaseparatelargebowl,mixtheeggandbutter.Addthesoakedandstrainedfruit,andstirwell.Foldintheflourmixture.

Spoonthemixtureintothepreparedpan.(Optional:Placearinginoneof the cakes, and a quarter in another.) Bake for approximately 30minutes until the cupcakes are a dark golden color.Removepan fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Servewithsweetbutter.

Makes1dozen

kingcupcakes

seevariations

Our version of the classic Mardi Gras “king cake.” The colorstraditionallyusedonthecakerepresentjustice,faith,andpower.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt

4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

21/2cupsconfectioners’sugar2tbsp.lemonjuice2tbsp.gold-coloredsugar2tbsp.green-coloredsugar2tbsp.purple-coloredsugar

Tomake the frosting, sift the confectioners’ sugar in amedium bowl.Slowly add the lemon juice until the mixture becomes firm butspreadable. Spread onto the cupcakes, and sprinkle with the coloredsugar.

Makes11/2dozen

christmastreecupcakes

seevariations

These fun and festive little cakes will look superb on your Christmasdessert table. You can find ready-to-roll fondant frosting at cakedecoratingandbakingsupplyshops.

forthecupcakes

1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

4oz.ready-to-rollwhitefondantfrostingGreenfoodcoloring2tbsp.raspberryjamColoredcandyballs

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients into a large bowl and beatwith an electric mixer until smooth and pale, about 2 to 3 minutes.Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolona rack. Dust 2 cookie sheets with confectioners’ sugar. To make thefrosting,dividethefondantinhalf.Inabowl,workgreenfoodcoloringintoonehalfandsetaside.Rollthewhitefondantfrostingto1/8in.(3mm) thick. Cut 18 circles using a 2-inch (5-cm) cookie cutter and setthemononeofthecookiesheets.Rollthegreenfondantfrostingto1/8in.(3mm)thick.UsingasmallChristmastreecookiecutter,cutshapesoutof the frostingandplace themon theother cookie sheet to firmalittle.Brusheachcupcakewithalittleraspberryjam,thenplaceawhitefondant disc on top. Topwith a Christmas tree and decoratewith thecoloredballs.

Makes11/2dozen

snowflakecupcakes

seevariations

Thesecupcakesaredelightful foraChristmasgathering.YoucanservethemonChristmasEvewhenSanta’ssleighhassetoffandthekidsaretuckedintobed.

forthecupcakes

forthefrosting

1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract2tsp.paledrysherry4tbsp.sweetenedcoconut

Forthefrosting,beatthebutter,confectioners’sugar,vanilla,andsherryin a medium bowl until smooth and creamy. Spread on top of thecupcakes.Sprinklealittlecoconutontoptoresemblesnowflakes.

Makes11/2dozen

independencedaycupcakes

seevariations

With their red, white, and blue frosting, these cupcakes make for afestiveFourthofJuly!

forthecupcakes

forthefrosting

1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract6oz.ready-to-rollwhitefondantfrostingRedfoodcoloringBluefoodcoloring

Tomakethefrosting,beatthebutterandconfectioners’sugaruntilsoft.Addthevanillaandbeatagain.Spreadontothecooledcupcakes.Dividefondantintothirds.Inonebowl,coloronethirdwithredcoloring.Inasecondbowl,coloranotherthirdblue.Rollwhitefondantto1/8in.(3mm)thick.Cutout18circlesusinga21/2-in.(6-cm)cookiecutterandlayontopofthefrostedcupcakes.Rolloutredandbluefondantto1/8

in. (3mm) thick. Cut out stars and thin stripes of the colors and laythemonwhitefondant,mimickingthelookoftheAmericanflag.Storeunfrostedinanairtightcontainerforupto3days.

Makes11/2dozen

love-heartcupcakes

seevariations

These cupcakes make a delightful romantic gift for your true love onValentine’sDay—don’tforgettoattachalover’smessage!

forthecupcakes

forthefrosting

4oz.ready-to-rollfondantfrostingRedfoodcoloring3tbsp.raspberryjamSilvercandyballs

Preheat the oven to 350˚F (175˚C). Dust two cookie sheets withconfectioners’sugarandputaside.Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovecupcakesandcoolonarack.

Tomakethefrosting,dividethefondantinhalf.Inonebowl,coloronehalfwithredfoodcoloring.Rollthewhitefondantfrostingto1/8in.(3mm)thick.Cut18circlesusinga21/2-in.(6-cm)cookiecutter,andsetthemononeofthecookiesheets.Rolltheredfondantfrostingto1/8in.(3mm)thick.Usingaheart-shapedcutter,cutout18smallheartsandsetthemontheothercookiesheet.Brusheachcupcakewithalittlejamandlayawhitecircleontop.Placeaheartontopofthecircle.Decoratewithsilverballsaroundtheedge.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

birthdaycupcakes

seevariations

Thisisaneasyandfunwaytopersonalizebirthdaycupcakes!

forthecupcakes

2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

forthefrosting

1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract6oz.ready-to-rollwhitefondantfrostingRedfoodcoloringBluefoodcoloringSilvercandyballs

For the frosting, beat thebutter and confectioners’ sugar in amediumbowluntilsoftandcreamy.Addthevanillaandbeatagain.Spreadontothecooledcupcakes.Dividethefondantfrostingintothirds. Inabowl,coloronethirdwithredfoodcoloring.Inasecondbowl,coloranotherthirdwithbluefoodcoloring.Rollthewhitefondantto1/8in.(3mm)thick.Cut18circlesusinga21/2-in.(6-cm)cookiecutter.Layontopofthe frosted cupcakes.Roll the redandblue fondant to1/8 in. (3mm)thick.Usingminialphabet cookiecutters, cutout initialsanddecoratethecupcakes.Garnishwithsilverballs.

Makes11/2dozen

variations

eastereggnests

seebaserecipe

silvereggnestsPrepare the basic cupcake recipe, substituting 54 silver candy-coatedalmondsforthecandyeggs.

orange-flavoredeggnestsPrepare the basic cupcake recipe, adding 1 teaspoonorange extract tothechocolatefrosting.

chocolatechipeggnestsPreparethebasiccupcakerecipe,folding1/2cup(31/2oz.)semisweetchocolatechipsintothebatter.

eastereggbasketsPrepare the basic cupcake recipe. In place of chopped chocolate, usesweetened,flakedcoconutcoloredwithgreenfoodcoloring.Bendapipecleanerandattachtoeachcupcakeasabaskethandle.

jellybeanbasketsPrepare the basic cupcake recipe. In place of chopped chocolate, usesweetened, flaked coconut coloredwith green food coloring. Subtitutejelly beans formini chocolate eggs. Bend a pipe cleaner and attach toeachcupcakeasabaskethandle.

variations

weddingcupcakes

seebaserecipe

primroseweddingcupcakesPrepare thebasic cupcake recipe, substituting18 frostedprimroses fortheroses.

chocolateweddingcupcakesPreparethebasiccupcakerecipe,folding1/2cup(31/2oz.)semisweetchocolatechipsintothecreamedbatter.

amarettoweddingcupcakesDrizzle3tablespoonsAmarettooverthecooledcupcakesbeforefrostingthem.

rosepetalweddingcupcakesPrepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh,fragrantrosepetalsforthefrostedrosesandalmonds.

elegantweddingcupcakesPrepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh,fragrantwhite rose petals for the frosted roses and almonds. Frost thecupcakes,sprinklewithcrystalsandingsugar,thentopwithrosepetals.

variations

passovercupcakes

seebaserecipe

cranberrypassovercupcakesPrepare thebasic cupcake recipe, substituting13/4 cups (6oz.) freshcranberriesfortheblueberries.

orange&raisinpassovercupcakesPreparethebasiccupcakerecipe,substituting1/2cup(31/2oz.)raisinsfortheblueberries.Add1teaspoonorangeextracttotheeggmixture.

lemon&gingerpassovercupcakes

Prepare thebasic cupcake recipe, substituting1 tablespoon lemon zestand3tablespoonschoppedcandiedgingerfortheblueberries.

cherry&almondpassovercupcakesPrepare the basic cupcake recipe, substituting almond extract for thecinnamonand1/2cup(31/2oz.)driedcherriesfortheblueberries.

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

variations

irishbarmbrackcupcakes

seebaserecipe

sugar-glazedbarmbrackcupcakesPrepare the basic cupcake recipe. Prepare a glaze by mixing 2tablespoonsboilingwaterwith1tablespoonsuperfinesugar.Brushtheglazeonthecupcakeswhiletheyarestillwarminthepan.Returnthepanto theovenfora fewminutes toallowtheglaze tosetandturnashinybrown.

whiskey-glazedbarmbrackcupcakesPrepare the basic cupcake recipe. Prepare a glaze by mixing 2tablespoons warm Irish whiskey with 1 tablespoon superfine sugar.Brush the glazeon the cupcakeswhile they are stillwarm in thepan.Returnthepanto theovenfora fewminutes toallowtheglaze tosetandturnashinybrown.

apricotbarmbrackcupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppeddriedapricotstothedriedfruitmixture.Increasequantityofblackteato11/4cups(10fl.oz.).

bostonirishbarmbrackcupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)semisweetchocolatechipsaftercreaming.

variations

kingcupcakes

seebaserecipe

raisinkingcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) goldenraisinsintothecreamedbatter.

walnutkingcupcakesPrepare thebasiccupcake recipe, folding1/2cup (31/2oz.) choppedwalnutsintothecreamedbatter.

whitechocolatekingcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.

kwanzacupcakesPrepare thebasic cupcake recipe, substitutingblackand red sugars foryellowandpurple.

babyshowercupcakesPrepare the basic cupcake recipe. For the decoration, substitute pastelyellow,blue,green,andpinksugarsinplaceofgold,green,andpurple.

variations

christmastreecupcakes

seebaserecipe

ginger&raisinchristmastreecupcakesPrepare thebasiccupcakerecipe,adding2 teaspoonsgroundginger to

thecupcakeingredients,andfolding1/2cup(31/2oz.)raisinsintothecreamedbatter.

orange&lemonchristmastreecupcakesPreparethebasiccupcakerecipe,adding1tablespoongratedorangezestand1tablespoongratedlemonzesttothecreamedbatter.

whitechocolatechristmastreecupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.

christmasornamentcupcakesPrepare the basic cupcake recipe. Substitute cut-out circles, stars, andstripesforChristmastreesanddecoratethecupcakes.

easychristmastreecupcakesPreparethebasicrecipe.Forthedecoration,substituteready-madesugarpaste Christmas trees or tiny Christmas tree cookies for the coloredfondant.

variations

snowflakecupcakes

seebaserecipe

poppyseedsnowflakecupcakesPrepare thebasiccupcake recipe,adding2 tablespoonspoppyseeds tothecreamedbatter.

mixedberrysnowflakecupcakesPrepare the basic cupcake recipe, folding 4 tablespoons dried mixedcranberries,cherries,andblueberriesintothecreamedbatter.

hazelnutsnowflakecupcakesPreparethebasiccupcakerecipe,folding3tablespoonsroastedchoppedhazelnutsintothecreamedbatter.

sparklysnowflakecupcakesPreparethebasiccupcakerecipe,sprinklingeachcupcakewithsparklysandingsugar.

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

variations

independencedaycupcakes

seebaserecipe

raisinindependencedaycupcakesPreparethebasiccupcakerecipe,folding1/2cup(31/2oz.)raisinsintothecreamedbatter.

whitechocolateindependencedaycupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.

candiedpeelindependencedaycupcakesPreparethebasiccupcakerecipe,folding2tablespoonschoppedcandiedpeelintothecreamedbatter.

red,white&blueberryindependencedaycupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhitefrostingforthefondant.Decoratethecupcakeswith1cup(41/2oz.)slicedstrawberriesand1cup(41/2oz.)wholeblueberries.

sparklercupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhitefrostingforthefondant.Decoratethecupcakeswithsandingsugarandplaceasparklerinthecenterofeach.

variations

love-heartcupcakes

seebaserecipe

whitechocolateheartcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) whitechocolatechipsintothecreamedbatter.

macadamianutheartcupcakesPrepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) lightlytoastedandchoppedmacadamianutsintothecreamedbatter.

cherryheartcupcakesPreparethebasiccupcakerecipe,folding4tablespoonschoppedcandiedcherriesintothecreamedbatter.

raspberryheartcupcakesPrepare the basic cupcake recipe, substituting prepared white frostingforfondant.Decoratewith2cups(8oz.)freshraspberries.

bemineheartcupcakes

Prepare the basic cupcake recipe, substituting prepared white frostingfor fondant. Decorate with 2 cups (10 oz.) valentine-themed heartcandies.

variations

birthdaycupcakes

seebaserecipe

cherry&almondbirthdaycupcakesPreparethebasiccupcakerecipe,folding2tablespoonschoppedcandiedcherriesand2tablespoonschoppedblanchedalmondsintothecreamedbatter.

orangebirthdaycupcakesPrepare the basic cupcake recipe, adding 1 teaspoonorange extract tothecreamedbatter.

candiedfruitbirthdaycupcakesPreparethebasiccupcakerecipe,folding3tablespoonschoppedcandiedcitrusfruitsintothecreamedbatter.

happybirthdaycupcakes

Prepare the basic cupcake recipe, substituting prepared white frostingforfondant.Decoratewithcoloredsprinklesandplaceasmallcandleinthecenterofeachcupcake.

cupcakesforkids

Crispricecupcakesandminipeanutbuttercupcakesareagreatwaytogetkidsinvolvedinthe

kitchen.Thesecupcakesaresomuchfuntodecorate,itcanbeapartyinitself!

s’morecupcakes

seevariations

Building s’more cupcakes is great fun for everyone. They require littlefussandeffort,withaquickassemblyandbakingtime.

24grahamcrackers7oz.semisweetchocolatebars,brokeninto12squares

1/2cup(31/2oz.)choppedwalnuts3tbsp.sweetenedcoconut1cup(2oz.)minimarshmallows

Preheat the oven to 325˚C (160˚C). Place 12 paper baking cups in amuffinpan.Layagrahamcrackerinthebottomofeachcup.Addapieceofchocolate,followedbyasprinkleofwalnutsandcoconut.Layanothergrahamcrackerontop.

Bakefor7minutes,untilthechocolatehasmelted.Removepanfromtheoven.Pushthegrahamcracker“lids”downsothattheyaresecure.

Popacoupleofmarshmallowsontopofeachcupcake.Returnpantotheovenfor10minutes,untilthemarshmallowsmeltandbrownslightly.

Removepanfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonarack.

Storeinanairtightcontainerforupto24hours.

Makes1dozen

toadstoolcupcakes

seevariations

These funky toadstool cupcakes will brighten up any children’s party.You can find white fondant frosting at cake decorating and bakingsupplystores.

forthecupcakes

forthefrosting

3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsaltRedfoodcoloring2oz.ready-to-rollwhitefondantfrosting

Tomakethefrosting,creamtheconfectioners’sugar,butter,andsaltinamediumbowlwithanelectricmixeruntilsmooth.Addafewdropsofthefoodcoloring,andmixuntilthefrostingisauniformbrightred.Cutsmall circles out of the fondant icing. Spoon the red frosting onto thecupcakesandplacethewhitefondantcirclesontop.Storeunfrostedinanairtightcontainerforupto3days,orfreezeforupto3months.

Makes11/2dozen

icecreamconecupcakes

seevariations

Thesecupcakeslooklikeicecream—buttheywon’tmelt!

forthecupcakes

24miniflat-bottomedwafericecreamcones

forthefrosting

11/2cupsconfectioners’sugar,sifted1/4cup(1/2stick)sweetbutter,softenedPinchofsalt1/2cupheavycream1tsp.vanillaextract2tbsp.coloredsprinkles

Preheattheovento350˚F(175˚C).Linea24-cupminimuffinpanwithpaperbakingcups.Combineallthecupcakeingredientsinalargebowland beat with an electric mixer until smooth and pale, about 2 to 3minutes.Spoon thebatter into thecups.Bake for20minutes.Removepan from theovenand cool for5minutes.Then remove the cupcakesand cool on a rack. Peel off the paper baking cups, and place thecupcakesinsidetheicecreamcones.

Tomakethefrosting,beattheconfectioners’sugar,butter,andsaltusingan electric mixer. Add the cream and vanilla, and beat until smooth.Pipethemixtureinaswirlontopofthecupcake.Shakesomesprinklesontop.

Storewithoutfrostinginanairtightcontainerforupto2days.

Makes2dozen

thinkpinkcupcakes

seevariations

Pinkinname,pinkinnature—thesefrostedcupcakeswillbrightenupanyoccasion!

forthecupcakes

1tsp.vanillaextract

forthefrosting

3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsaltPinkfoodcoloringSilvercandyballs

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallthecupcakeingredientsinalargebowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.

Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

To make the frosting, cream the confectioners’ sugar, butter, and saltwithanelectricmixeruntil smooth.Adda fewdropsof foodcoloring,andmixwell.Spreadthefrostingliberallyontothecooledcupcakesandsprinklewithsilverballs.

Makes11/2dozen

cookies&creamcupcakes

seevariations

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

forthecupcakes

1tsp.vanillaextract10crushedcream-filledchocolatecookies

forthefrosting

3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsalt10choppedcream-filledchocolatecookies

Preheattheovento350˚F(175˚C).Place18foilorpaperbakingcupsinmuffinpans.Combineallthecupcakeingredients,exceptthecookies,ina large bowl and beat with an electric mixer until smooth and pale,about2to3minutes.Stirinthecookies.

Spoonthebatterintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonawirerack.

Tomakethefrosting,beattheconfectioners’sugar,butter,andsaltusingan electric mixer. Spread the frosting onto the cooled cupcakes andsprinklethechoppedcookiesontop.

Makes11/2dozen

alphabetcupcakes

seevariations

Linetheseuptospellsomebody’snameatabirthdayparty!Youcanfind

ready-to-roll fondant at cake decorator’s or cake supply shops. Or usegumcandyalphabetletters.

forthecupcakes

forthefrosting

12oz.ready-to-rollwhitefondantfrosting3tbsp.raspberryjamFoodcoloringColoredsprinkles

For the frosting,divide the fondant into4portions. Inonebowl,colorthe fondant black; in a second bowl, color the fondant red; in a thirdbowl, color the fondant green. Roll out thewhite fondant and cut 18circlesusinga2-in.(5-cm)cookiecutter.Brushthecupcakeswithalittleof the jam.Press thecirclesonto thecupcakes.Rollout the remainingcoloredfondant.Usingminialphabetcutters,cutlettershapesfromthecolored fondant frosting and place them on top of the white circles.Sprinkletheedgeswithcoloredsprinkles.

Makes11/2dozen

pineapplecupcakes

seevariations

Thesecupcakesmeltinthemouthandaretheperfectteatimetreat.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder4eggs1tsp.vanillaextract1cupdrainedcrushedpineapple

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract1/2cup(31/2oz.)choppedwalnuts

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients, except the pineapple, in alargebowlandbeatwithanelectricmixerforabout2to3minutes.Stirin thepineapple. Spoon thebatter into the cups.Bake for20minutes.Removepans from the oven and cool for 5minutes. Then remove thecupcakes and cool on a rack. To make the frosting, slowly beat thecreamcheeseandconfectioners’ sugar ina largebowlwithanelectricmixeruntilcreamyandsoft.Addthelemonjuiceandvanilla,andbeatbriskly until well combined. Spread the frosting onto the cooledcupcakesandgarnishwiththechoppedwalnuts.

Storeunfrostedinanairtightcontainerfor2to3days,orfreezeforupto3months.

Makes11/2dozen

minipeanutbuttercupcakes

seevariations

Simple and no fuss. You can make these cupcakes in large batches,whichmakesthemidealforkids’partiesandpicnics.

21/2cupsmilkchocolatechips2tbsp.sweetbutter3tbsp.heavycream

1cupsmoothpeanutbutter

Place12minifoilbakingcupsinamuffinpan.

Placethechocolate,butter,andcreaminadoubleboilerorinamediumbowloverapanofsimmeringwater,andstiruntilsmooth.Removefromtheheatandsetaside.

With damp hands, shape the peanut butter into 12 small flat circles.Pushthepeanutbutterintothebottomofthecups.

Pourthemeltedchocolateoverthepeanutbutter,andrefrigerateforatleast2hours.

Makes1dozen

crispricecupcakes

seevariations

I’mnottoosurehowmanywillreachthetable,butthesesimpleno-bakecupcakesaregreatfunforthebuddingyoungcheftotry.

1cup(7oz.)semisweetchocolatechips1/4cup(1/2stick)sweetbutter,softened5tbsp.cornsyrup3cups(31/2oz.)crispricecereal

Place12foilorpaperbakingcupsonatray.

Placethechocolateandbutter inadoubleboileror inamediumbowl

overapanofsimmeringwater,andstiruntilmelted.

Removepan fromtheheatandstir in thecorn syrupandcereal.Dropspoonfulsofthemixtureintothecups.

Refrigeratefor1hourbeforeserving.

Makes1dozen

eggycupcakes

seevariations

Don’tworry— youwon’t have to crackwhole eggs to get this lovelysunny-side-up look. Serve these cupcakes for breakfast with a glass offreshlysqueezedjuice.

forthecupcakes

forthefrosting

3cupsconfectioners’sugar,sifted1cup(2sticks)sweetbutter,softenedPinchofsalt18drainedcannedpeachhalves

Tomakethefrosting,puttheconfectioners’sugar,butter,andsalt inalargebowlandbeatwithanelectricmixeruntilsmooth.Liberallyspreadthefrostingontothecooledcupcakesandgarnisheachcupcakewithapeachhalf.

Makes11/2dozen

chocolateberrycupcakes

seevariations

MygoodfriendBeverleyGlockgavemethisrecipe.Sherunsacompanycalled “Splat,” which organizes children’s parties where both childrenandadultscanbake.

forthecupcakes

1/2cupfreshorthawedfrozenblackberries3tbsp.water1cupgranulatedsugar1cupcakeflour1tsp.bakingpowder1/2tsp.salt1/2cupsoftmargarine2largeeggs1tbsp.Dutch-processcocoapowder

fortheganache

3/4cup(5oz.)brokenbittersweetchocolate3/4cupheavycream12blackberries

Preheattheovento350˚F(175˚C).Linea12-cupminimuffinpanwithpaperbakingcups.Combinetheblackberries,water,and1/2cupsugarinasmallsaucepanoverlowheat.Simmerforabout5minutes,untilthefruitstartstoreleaseitsjuices.Setasidetocool.Combinetherestoftheingredientsinamediumbowlandbeatwithanelectricmixeruntilpaleandcreamy,about2to3minutes.Spoonthebatterintothecups.Spoona littleof the fruitontopanddivideevenlyamongcupcakes.Bakefor20minutes.Remove thepanandcool for5minutes.Thenremove thecupcakesandcoolonarack.Store inanairtightcontainer forup to2days,orfreezeforupto3months.

Tomaketheganachebeforeserving,meltthechocolateandcreaminadoubleboileroverlowheat,untilglossyandsmooth.Dollopaspoonfulof ganache onto each cooled cupcake and top with a blackberry.Refrigerateuntilset,thenserve.

Makes1dozensmallcupcakes

poprockscupcakes

seevariations

Trytheseforakids’partyandwatchtheirfacesasthecandyexplodesintheirmouths!

forthecupcakes

forthefrosting

1/2cup(1stick)sweetbutter,softened2cupsconfectioners’sugar,sifted1tsp.vanillaextract2packagesfruit-flavoredPopRocks

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combineallcupcakeingredientsinalargebowlandbeatwithanelectricmixeruntil smoothandpale, about2 to3minutes. Spoon thebatterintothecups.Bakefor20minutes.

Removepans from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.

Tomakethefrosting,creamthebutter,confectioners’sugar,andvanillainamediumbowluntilsmooth.SmearontothecupcakesandsprinklewithPopRockscandy.

Makes11/2dozen

jellydonutcupcakes

seevariations

Thesecupcakesaren’tdonuts,butI’msureyou’llseethelikenesswhenyoubiteintoone.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder4eggs1tsp.vanillaextract1/2cupraspberryjellyorjam

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Combine all the cupcake ingredients, except the jelly, in a largebowlandbeatwithanelectricmixer,about2to3minutes.Spoonthebatter into thecups.Bake for20minutes.Removepans fromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Slicethetopoffeachcupcake,hollowoutasmallholewithateaspoon,andfillwiththejelly.Replacethetop.Tomakethefrosting,slowlybeatthe cream cheese and confectioners’ sugar in a large bowl with anelectricmixer until creamy and soft. Add the lemon juice and vanilla,and beat briskly until well combined. Spread the frosting onto thecupcakes.

Makes11/2dozen

variations

s’morecupcakes

seebaserecipe

pecans’morecupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)roughlychoppedpecansforthewalnuts.

whitechocolates’morecupcakesPrepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) white

chocolatechipsforhalfthesemisweetchocolate.

chocolate&raspberrys’morecupcakesPrepare the basic cupcake recipe. Add 1/2 cup (2 oz.) lightly crushedraspberriesalongwiththecoconutandwalnuts.

bananas’morecupcakesPreparethebasiccupcakerecipe,substituting1freshslicedbananaforthewalnuts.

strawberrys’morecupcakesPreparethebasiccupcakerecipe,substituting1cup(4oz.)freshslicedstrawberriesforthewalnuts.

variations

toadstoolcupcakes

seebaserecipe

koalabearcupcakesPrepare the basic cupcake recipe. Omit the rolled fondant. Color thefrostingwithbrownfoodcoloringinsteadofred.Makeakoalafaceoneach cupcake: A chocolate-covered Brazil nut for the nose, 2 walnut

halvesforears,and2candyeyes.

sneakysnakecupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute2oz.greenready-rolledfondantfrostingforthewhitefondant.Brusheachcupcakewithalittlefruitjelly.Rollthegreenfondantthinlyand,usingacookiecutter, cut 18 circles 2-1/2 in. (6-cm) across and place one on eachcupcake.Forthetrees,cut6chocolatesticksinto3sections2-in.(5-cm)in length, and stand upright on the fondant frosting. Roll 2 oz. redfondant frosting into 18 sausages 6-in. (15-cm) in length. Curl thefondantaroundthechocolate“trees”anddecoratewithcandy-eyes.

blingcupcakesPreparethebasiccupcakerecipe.Omittherolledfondant.Decoratetheredfrostingonthecupcakeswithsilverandgoldcandyballs.

variations

icecreamconecupcakes

seebaserecipe

chocolate-frostedconecupcakesPrepare the basic cupcake recipe. To the frosting, add1/2 cup (3 1/2oz.)chocolatechipsalongwiththecreamandvanilla.

choc&mint-frostedconecupcakesPrepare the basic cupcake recipe. To the frosting, add1/2 cup (3 1/2oz.)mint chocolate chips alongwith the cream. Substitute 1 teaspoonmintextractforthevanilla.

honey&cream-frostedconecupcakesPrepare the basic cupcake recipe. To the frosting, add1/3 (4 oz.) cuphoneyaftercreamingtheconfectioners’sugarandbutter.

strawberryicecreamconecupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(2oz.)mashedfreshstrawberriesforthecream.Decoratewithastrawberryontopofeachcone.

caramelappleicecreamconecupcakesPreparethebasiccupcakerecipe.Forthefrosting,substitute1/2cup(4fl. oz.) apple juice for the cream. Drizzle each cone with preparedcaramelicecreamsauce.

variations

thinkpinkcupcakes

seebaserecipe

azurecupcakesPrepare thebasiccupcake recipe.For the frosting, substituteblue foodcoloringforpink,andtopwithblueazuresugarcrystals.

lavendersugarcupcakesPrepare thebasiccupcake recipe.For the frosting, substituteblue foodcoloring for pink. Make lavender sugar by combining 3 tablespoonslavenderflowersand3/4cup(5oz.)superfinesugarinafoodprocessorforabout2minutes.Putthesugarinacooldryplace,andlettheflavorsmingleforabout2hours.Sprinkleontopofthefrosting.

rosesugarcupcakesPreparethebasiccupcakerecipe.Makerose-petalsugarbycombining3tablespoonsredrosepetalsand3/4cup(5oz.)superfinesugarinafoodprocessorforabout2minutes.Putthesugarinacooldryplace,andlettheflavorsmingleforabout2hours.Sprinkleontopofthefrosting.

pinklemonadecupcakesPrepare the basic cupcake recipe. For the frosting, add 1 tablespoonsugar-freepinklemonadedrinkmix.

variations

cookies&creamcupcakes

seebaserecipe

mintedcookies&creamcupcakesPrepare the basic cupcake recipe, using cream-filled mint chocolatecookiesinboththecupcakesandthefrosting.

grahamcrackers&creamcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)crushed graham crackers for 10 cookies in the cupcakes, and another1/2 cup (3 1/2 oz.) crushed graham crackers for the cookies in thefrosting.

chocolate,nougat&creamcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)choppedBabyRuthbarsfor10cookiesinthecupcakes,andanother1/2cup(31/2oz.)choppedBabyRuthbarsforthecookiesinthefrosting.

peanutbuttercookies&creamcupcakesPreparethebasiccupcakerecipe,usingpeanutbuttercookiesinboththecupcakes and the frosting. Substitute 1/2 cup (3 oz.) creamy peanutbutterfor1stickbutterinthefrosting.

variations

alphabetcupcakes

seebaserecipe

whitechocolatealphabetcupcakesPrepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) whitechocolatechipstothecreamedbatter.

raisinalphabetcupcakesPreparethebasiccupcakerecipe,adding1/2cup(31/2oz.)raisinstothecreamedbatter.

numbercupcakesPrepare the basic cupcake recipe. Use mini number cookie cuttersinsteadofalphabetcutters.

easyalphabetcupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhitefrosting.Decoratewith10oz.bagGummicandyalphabetletters.

bignumbercupcakesPrepare the basic cupcake recipe. For the frosting, substitute preparedwhite frosting. On wax or parchment paper, trace a circle thecircumference of the cupcake top. Trace and cut out a number in thecenterofthepaper.Placethestencilontopofthefrostedcupcakeandsprinklecoloredsugartocreatethenumber.

variations

pineapplecupcakes

seebaserecipe

kicked-upchilepineapplecupcakesPrepare the basic cupcake recipe. Add 1 teaspoon seeded and finelychoppedchilepeppertothecreamedbatter.

orange&pineapplecupcakesPreparethebasiccupcakerecipe.Add2tablespoonsorangezesttothecreamedbatter.

coconut&pineapplecupcakesPrepare the basic cupcake recipe. Add 1/2 cup (2 1/2 oz.) sweetenedshreddedcoconuttothemixtureafterithasbeencreamed.

pineapple&marshmallowcupcakesPreparethebasiccupcakerecipe.Add1/2cup(1oz.)coloredminiaturemarshmallowstothemixtureafterithasbeencreamed.

pineapple&chocolatechipcupcakes

Preparethebasiccupcakerecipe.Add1/2cup(3oz.)chocolatechipstothemixtureafterithasbeencreamed.

variations

minipeanutbuttercupcakes

seebaserecipe

minimarshmallow&peanutbuttercupcakesPrepare the basic cupcake recipe. Add 1 cup (2 oz.) chopped largemarshmallowstothemeltedchocolatemixture.

minicoconut& peanutbuttercupcakesPreparethebasiccupcakerecipe.Add3tablespoonssweetenedcoconuttothemeltedchocolate.

minijam&peanutbuttercupcakesPreparethebasiccupcakerecipe.Placeateaspoonofyourfavoritefruitjamintothebottomofthebakingcupsandtopwiththepeanutbutterandthenthechocolate.

layeredmarshmallow&peanutbuttercupcakesPreparethebasiccupcakerecipe.Place2miniaturemarshmallowsinto

thebottomofthebakingcupsandtopwiththepeanutbutterandthenthechocolate.

variations

crispricecupcakes

seebaserecipe

marshmallow&crispricecupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (1 oz.) minimarshmallowsalongwiththecereal.

raisins&crispricecupcakesPrepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) raisinsalongwiththecereal.

cherry&crispricecupcakesPreparethebasiccupcakerecipe.Stirin1/2cup(31/2oz.)choppedredcandiedcherriesalongwiththecereal.

bird’snestcupcakesPreparethebasiccupcakerecipe.Dropspoonfulsofthemixtureintothecups, thenmake a nest shapewith the spoon. Fill each nestwith tiny

coloredsugarballs.

variations

eggycupcakes

seebaserecipe

kiwicupcakesPreparethebasiccupcakerecipe,substituting18thinsliceskiwifruitforthepeachhalves.

nectarinecupcakesPreparethebasiccupcakerecipe,substituting18nectarinehalvesforthepeachhalves.

custard(runnyegg)cupcakesPreparethebasiccupcakerecipe.Sliceathincircleoff thetopofeachcooledcupcake.Usingateaspoon,makeasmallholeabout1in.(21/2cm)deep.Pipe1 teaspoonpreparedcustard into thehole.Replace the“lid,”frostandaddthepeachhalf.

hit-the-targetcupcakesPrepare thebasic cupcake recipe.Onwaxorparchmentpaper, tracea

circlethecircumferenceofthecupcaketop.Traceandcutoutacircleinthecenterof thepaper.Placethestencilontopof the frostedcupcakeandsprinklecoloredsugartocreatethebull’s-eye.

variations

chocolateberrycupcakes

seebaserecipe

chocolateraspberrycupcakesPreparethebasiccupcakerecipe,substituting1/2cup(21/2oz.)freshraspberriesfortheblackberries.

chocolateblueberrycupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) freshblueberriesfortheblackberries.

chocolatecherrycupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) freshcherriesfortheblackberries.

chocolatestrawberrycupcakesPrepare the basic cupcake recipe, substituting strawberries for the

blackberries.

variations

poprockscupcakes

seebaserecipe

gingerpoprockscupcakesPreparethebasiccupcakerecipe,adding1teaspoongroundgingerand3tablespoonscandiedgingertothecreamedcupcakebatter.

cherrypoprockscupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppedcandiedcherriestothecreamedcupcakebatter.

pineapplepoprockscupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppeddriedpineappletothecreamedcupcakebatter.

strawberrysurprisepoprockscupcakesPreparethebasiccupcakerecipe,dropping1teaspoonofstrawberryjaminthecenterofeachcupcakebeforebaking.UsestrawberryPopRocksonthefrosting.

variations

jellydonutcupcakes

seebaserecipe

bostoncreamdonutcupcakesPrepare thebasic cupcake recipe. Substitute1/2 cup (4 fl. oz.) vanillacustardorpiefillingfortheraspberryjelly.

chocolatecustarddonutcupcakesPreparethebasiccupcakerecipe.Substitute1/2cup(4fl.oz.)chocolatecustardorpiefillingfortheraspberryjelly.

marmaladedonutcupcakesPrepare the basic cupcake recipe. Substitute 1/2 cup (5 oz.) orangemarmaladefortheraspberryjelly.

peanutbutter&jellydonutcupcakesPrepare the basic cupcake recipe. For the frosting, substitute creamypeanutbutterforthecreamcheese.

cupcakesforalternativediets

Wholesome,moist,andsweetbananaandhoneycupcakes,dairy-freeberrycupcakes,gluten-free

pecancupcakes,andchocolatevegancupcakes—anyonewithspecialdietaryrequirementswill

bewellcateredforwiththeselectionofrecipesinthischapter.

minicouscouscupcakes

seevariations

Couscous, the world’s smallest pasta, is a staple throughout northernAfrica.Itgivesthesecupcakesalightandeleganttexture.

1/2cupcouscous1/2cupboilingwater

2cupsall-purposeflour2tbsp.granulatedsugar1tbsp.bakingpowderPinchofsalt1tsp.toastedcuminseeds1tsp.groundcoriander1largeegg4tbsp.oliveoil1tbsp.lemonzest2tbsp.choppedflat-leafparsley

Preheattheovento350˚F(175˚C).Place24minipapercupsinamuffinpan.Putthecouscousinamediumbowlandpourtheboilingwateroverit.Coverandleavefor5minutes,sothegrainsabsorbtheliquid.Fluffthegrainsapartwithafork.

Mixthedryingredientsinabowlwithaspoon.Beattheeggandoilinalargebowlwithanelectricmixeruntilcombined.Addthecouscousandthe dry ingredients andmix until nearly combined. Fold in the lemonzestandparsley.Spoonthemixtureintothecups.Bakefor20minutes.Remove pan from the oven and cool for 5minutes. Then remove thecupcakesandcoolonarack.

Makes2dozenminicupcakes

basilpestocupcakes

seevariations

Theseunusuallysavorycupcakesmakeanidealwholesometreat.

forthecupcakes

3/4cupyellowcornmeal1cupall-purposeflour2tsp.bakingpowder3tbsp.sugarPinchofsalt2largeeggs

1cupwholemilk4tbsp.(1/2stick)sweetbutter,melted

forthefrosting

1/2cupbasilpesto11/2cupscreamcheese,softened12cherrytomatoes

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into amuffinpan. Inamediumbowl, stir thedry ingredients.Beat theeggs,milk,andbutterinalargebowlwithanelectricmixeruntilcombined.Addtheflourmixturetotheeggmixture,andstiruntil justcombined.Spoon thebatter into the cups.Bake for20minutes.Removepanandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Forthefrosting,beatthepestoandcreamcheesewithanelectricmixeruntil smoothandcreamy.Smear the frostingonto thecooledcupcakesandtopwiththecherrytomatoes.

Makes1dozen

pb&bananacupcakes

seevariations

Thisfamiliarcombinationmakesatrulydeliciouscupcake.

forthecupcake

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour2tsp.bakingpowder1tsp.salt4largeeggs1/2cupbuttermilk3tbsp.groundalmonds

1tsp.vanillaextract2tsp.cinnamon4tbsp.peanutbutterchips1cup(about2)mashedbananas

forthefrosting

1cupcreamcheese,softened11/2cupsconfectioners’sugar,sifted1tbsp.lemonjuice1tsp.vanillaextract1/2cupmashedbanana

Preheattheovento350˚F(175˚C).Place24paperbakingcupsinmuffinpans. Combine the butter, sugar, flour, baking powder, salt, eggs,buttermilk, almonds, vanilla, and cinnamon in a large bowl and beatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Stirinthepeanutbutterchipsandmashedbanana.Spoonthebatterintothepaper cups.Bake for20minutes.Removepanand cool for5minutes.Thenremovethecupcakesandcoolonarack.Tomakethefrosting,beatthe cream cheese and confectioners’ sugar in amedium bowlwith anelectric mixer until soft and light. Add the lemon juice, vanilla, andmashedbananas.Beatuntilwellcombined.Spoonthefrostingoverthecupcakes.

Storeunfrostedinanairtightcontainerforupto2daysorfreezeforupto3months.

Makes2dozen

ricottacheesecakecupcakes

seevariations

Ricotta cheese is lower in fat than cream cheese and it has a greattexture.

1cupgrahamcrackercrumbs3tbsp.margarine,melted2tbsp.honey4cupspart-skimricottacheese4largeeggs11/2cupsconfectioners’sugar,sifted1tsp.orangeextract1/2cup(31/2oz.)walnuthalves

Preheattheovento325˚F(160˚C).Place12bakingcupsinamuffinpan.

Inafoodprocessor,combinethecrackercrumbs,margarine,andhoney.Spoon1tablespoonofthemixtureintoeachcup,pressingfirmlyintothebottom.Chilluntilset.

Ina largebowl,beatthericottawithanelectricmixeruntilsoft.Thenbeat in the eggs, confectioners’ sugar, and orange extract. Spoon themixtureintothecups.Placeawalnutontopofeachcupcake.

Bakefor25minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Chilluntilreadytoserve.

Storecoveredintherefrigeratorforupto2days.

Makes1dozen

low-fatvanillacupcakes

seevariations

Afteryouhaveusedtheseedsfromthevanillabean,putthepodintoanairtight jarandpourgranulatedsugaron top. Ina fewweeksyouwillhavevanillasugar!

forthecupcakes

3largeeggyolks1cupgranulatedsugar1vanillabean,podremoved1/4cupcoldwater1cupcakeflour

1tsp.bakingpowderPinchofsalt5largeeggwhites1/8tsp.creamoftartar

fortheglaze

11/2cupsconfectioners’sugar1tsp.vanillaextract2tbsp.lemonjuice1tbsp.poppyseeds

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpan.Inalargebowl,beattheeggyolksandhalfthesugaruntilpale and creamy. Then add the vanilla seeds. Add the water, flour,baking powder and salt to the egg mixture and beat with an electricmixeruntil just combined. Inamediumbowl, combine theeggwhitesand creamof tartar.Beatwith an electricmixeruntil soft peaks form.Add the remaining sugar, one-third at a time, beatingwell after eachaddition.Usingametalspoon,gentlyfoldtheeggwhitesintothebatter.Spoonthemixtureintothecups.Bakefor20minutes.Removeandcoolslightly.Tomaketheglaze,sifttheconfectioners’sugarinabowl.Addthevanillaextract,lemonjuice,andpoppyseedsandbeatuntilcreamyandslightlyrunny.Drizzletheglazeoverwarmcupcakes.

Makes1dozen

flour-litechocolatecupcakes

seevariations

Thisrecipehasonlyasmallamountofflourtogivethecupcakesalight,fluffytexture.

1/2cupDutch-processcocoapowder3/4cuppackedlightbrownsugar3tbsp.all-purposeflourPinchofsalt1tsp.vanillaextract1tsp.orangeextract3/4cupfat-freemilk1cupchoppedbittersweetchocolate1largeegg,lightlybeaten3largeeggwhites1/4tsp.creamoftartar1/3cupgranulatedsugarCocoapowder,fordustingconfectioners’sugar,fordusting

In a heavy saucepan, combine the cocoa, sugar, flour, salt, vanilla,orangeextract,andmilkoveragentleheat.Stiruntilthesugardissolves,being careful not to burn the mixture. Remove from the heat, andgraduallystirinthechocolateuntilitmelts.Whiskintheegg.Transfertoalargebowltocool,andsetaside.Preheattheovento350˚F(175˚C).Place12paperbakingcupsinamuffinpan.Inamediumbowl,combinetheeggwhitesandcreamoftartar.Beatwithanelectricmixeruntilsoftpeaksform.Graduallyaddthesugar,one-thirdatatime,beatingfor1minuteaftereachaddition.Usingametalspoon,foldtheeggwhitesintothechocolate,makingsurenot toovermix.Spoonthemixture into thecups.Bakefor20minutes.

Removethepanfromtheovenandcoolfor5minutes.Thenremovethecupcakes, dustwith cocoa powder and confectioners’ sugar, and serveimmediately.

Makes1dozen

quickapplesaucecupcakes

seevariations

Simpletomakeandlowinfat,thisrecipeisbasedontheclassicstreuselcake.

forthecupcakes

1/2cup(1stick)margarine,softened3/4cuppackedlightbrownsugar1largeegg,lightlybeaten3/4cupunsweetenedapplesauce2cupscakeflour1tsp.bakingpowder1tsp.groundginger1/4tsp.groundcloves

forthetopping

2tbsp.margarine,softened1/4cupconfectioners’sugar,sifted3tbsp.choppedwalnuts2tbsp.rolledoats2tbsp.all-purposeflour1/2tsp.cinnamon

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffin pan. In amediumbowl, beat themargarine and sugarwith anelectricmixeruntilpaleandcreamy.Slowlyadd theeggand then theapplesauce, beating well after each addition. Add the flour, bakingpowder, and spices,mixing until just combined. Tomake the topping,combine all the ingredients in a small bowl.Mixwith a forkuntil thetoppingresemblescoarsebreadcrumbs.Setaside.Spoonthebatterintothecups.Sprinklesometoppingoneachcupcakeandbakefor20to25minutes. Remove pan from the oven and cool for 5 minutes. Thenremovethecupcakesandcoolonarack.

Makes1dozen

glazedblueberry-limecupcakes

seevariations

Low in fatwith super-foodblueberries—youmay feel virtuouswhenyoubakethese!

forthecupcakes

1/2cup(1stick)margarine,softened1cupgranulatedsugar2largeeggs,lightlybeaten1tsp.vanillaextract1/2cupfat-freemilk2cupscakeflour1tsp.bakingpowder1/2tsp.salt1cupfreshblueberries1tbsp.gratedlimezest

fortheglaze

1/2cupgranulatedsugar2tbsp.gratedlimezest3tbsp.limejuice2tbsp.boilingwater

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Combinethemargarineandsugarwithanelectricmixeruntilsoftandcreamy.Addtheeggsslowlyandmixwell.Beatinthevanillaandmilk.Sifttheflour,bakingpowder,andsalt,andstirintothebatteruntil

justcombined.Foldintheblueberriesandlimezest.Spoonthemixtureintothecups.Bakefor20minutes.Removepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Tomakethe glaze,mix the sugar, lime zest, lime juice, and boilingwater in asmallsaucepan.Bringtoagentlesimmeroveramediumheat,stirringtodissolve the sugar.Simmeruncovered for5minutes.Remove from theheat,coolslightly,andspoonoverthecoolcupcakes.

Storeinanairtightcontainerforupto3days,orunglazedinthefreezerforupto3months.

Makes11/2dozen

banana&honeycupcakes

seevariations

Bananas lend themselves to natural sweeteners like maple syrup andhoney.Addwalnuts tooffset thesweetnessand togive thecupcakesalittlecrunch.

13/4cups(about4)mashedbananas3/4cuppackedlightbrownsugar1/4cuphoney4tbsp.margarine,melted2cupscakeflour1tsp.bakingpowder1/2tsp.salt

3/4cup(5oz.)roughlychoppedwalnuts

Inalargebowl,combinethebananas,sugar,honey,andmargarine.Beatwithanelectricmixeruntilwellblended.Slowlyadd the flour,bakingpowder,andsalt,andmixwell.Foldinthechoppedwalnuts.

Spoonthebatterintothecups.Bakefor20minutes.Removepansfromthe oven and cool for 5minutes. Remove the cupcakes and cool on arack.Placeeachinafoilcuptodisplay.

Makes11/2dozen

marbledminibundtcakes

seevariations

Bake these cakes in little bundt pans for a really extravagant-lookingcupcake.Youcanalsouseordinarymuffinpans.

1/2cup(1stick)margarine,softened1cupgranulatedsugar2largeeggs,lightlybeaten1tsp.vanillaextract2cupsall-purposeflour1tbsp.bakingpowder3/4cupfat-freemilk2tbsp.Dutch-processcocoapowder

1/2cup(31/2oz.)finelychoppedsemisweetchocolateCocoapowderfordusting

Preheattheovento350˚F(175˚C).Grease6minibundtpansoralarge6-cupmuffinpan.Inalargebowl,beatthemargarineandsugarwithanelectric mixer until thick and pale. Slowly add the eggs and vanilla,beatingwell.Mixtheflourandbakingpowderinamediumbowl.Addtothemargarinemixtureinthirds,alternatingwiththemilk.

Dividethebatterintotwobowls.Foldthecocoapowderandchocolateintooneofthebowls.Spoonalittleplainbatterintothebottomofeachbundtpan,thenspoonsomechocolatebatterontop.Continueuntileachpan is three-quarters full and there are 4 layers. Swirl themixture ineachcupusingthepointofaknife.Bakefor35minutes.Removepansfrom the oven and cool for 10minutes. Then remove the bundt cakesandcoolonarack.Servedustedwithcocoapowder.

Makes1/2dozen

low-fatcarrot&nutcupcakes

seevariations

Thelow-fatversionoftheclassicAmericancake.Ifyoucan’tgetfat-freecreamcheeseforthefrosting,usefat-freeplainyogurt.

forthecupcakes

2cupscakeflour1tsp.bakingpowder1/2tsp.salt1/2tsp.nutmeg1tsp.groundginger3/4cuppackedbrownsugar1/2cupshreddedcarrots

1/2cuproughlychoppedwalnuts3/4cup(1or2)mashedbananas2lightlybeateneggs2/3cupvegetableoil

forthefrosting

1cupfat-freecreamcheese,softened1cupconfectioners’sugar,sifted1tsp.vanillaextract4tbsp.choppedwalnuts12walnuthalves

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in amuffinpan. Ina largebowl,combineall thecupcake ingredients.Beaton a low speed with an electric mixer until all the ingredients arecombined. Spoon the mixture into the cups. Bake for 20 minutes.Removepanfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonarack.Tomakethefrosting,combinethecreamcheesewiththe confectioners’ sugar and vanilla with an electric mixer. Beat untilsmooth and creamy. Fold in the walnuts. Smear onto the cooledcupcakesandgarnishwiththewalnuthalves.

Makes1dozen

ultimateflourlesschoccupcakes

seevariations

Formaximumluxury,topwithchocolatecream.

forthecupcakes

11/2cupsbittersweetchocolatechips1cup(2sticks)sweetbutter4largeeggs4largeeggyolks1/2cupgranulatedsugar2tbsp.Dutch-processcocoapowder,sifted2tbsp.groundalmonds1tsp.vanillaextract

forthefrosting

2tbsp.Dutch-processcocoapowder4tbsp.confectioners’sugar11/2cupsheavycream1tsp.vanillaextract1/2tsp.orangeextract

Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in amuffinpan.Putthechocolateandbutterinadoubleboiler,ormediumbowloverapanof simmeringwater,and stiruntil completelymelted.Setasidetocool.Inalargebowl,creamtheeggs,yolks,andsugarwithan electric mixer until pale and thick. Gently fold in the meltedchocolate and remaining ingredients. Spoon the batter into the cups.Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Tomake the frosting, sift the cocoa and confectioners’ sugar togetherinto amediumbowl.Add the cream,vanilla, andorange extract.Beatuntilsoft,butthecreamshouldstillholditsshape.Spoonoverthewarmcupcakes.

Makes1dozen

chocolatevegancupcakes

seevariations

Tomakethisauthenticallyvegan,youmustusespeciallylabeledveganchocolatechips.

21/2cupsall-purposeflour4tbsp.Dutch-processcocoapowderPinchofsalt2cupsgranulatedsugar1/2cupunsweetenedapplesauce2cupscoldwater2tsp.whitevinegar2tsp.bakingsoda1cupsemisweetveganchocolatechipsCocoapowderfordusting

Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in amuffinpan.Sifttheflour,cocoa,salt,andsugarintoalargebowlandsetaside.

In a separate large bowl, combine the applesauce,water, vinegar, andbakingsoda.Addtheflourmixtureandstirwelltocombine.Foldinthechocolatechips.

Spoonthemixtureintothecups.Bakeforabout20minutes.

Remove pan from the oven and cool for 5minutes. Then remove thecupcakes and cool on a rack. Serve dusted with cocoa. Store in anairtightcontainerforupto3days,orfreezeforupto3months.

Makes1dozen

g.i.carrotcupcakes

seevariations

Thesecupcakesareperfectforthoseusingtheglycemicindextomonitortheirdiet.Lowglycemicfoodsreleasetheirsugarsslowly—andarethusmorebeneficialformaintainingbloodsugarlevels.

1/2cuplightvegetableoil1/2cuppackedbrownsugar1largeegg,lightlybeaten3largeeggwhites1cupshreddedcarrots

1cupshreddedGrannySmithapples1cupraisins1/2cupchoppeddates1/2cupmixeddriedberries1/2cupchoppedwalnuts1tsp.allspice1tsp.bakingpowder1tsp.salt23/4cupswholewheatpastryflour

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into amuffinpan.Inalargebowl,combinetheoilandsugar,andbeatwithanelectricmixeruntillightandsmooth,about2to3minutes.Beattheeggandeggwhites, oneat a time, and thenadd the carrots, apples, driedfruits,andwalnuts.Sifttherestoftheingredientsintoamediummixingbowl. Add them to the carrot mixture, stirring until just combined.Spoonthemixtureintothecups.Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Servewithalow-fatmargarinespread.

Makes1dozen

dairy-freeberrycupcakes

seevariations

Theselittletreatsarewonderfulforthelactose-intolerantcupcakelover.

forthecupcakes

21/2cupsmixedfreshberries(blueberries,strawberries,cranberries,blackberries)2cupsall-purposeflour1/2cuppackedbrownsugar1tbsp.bakingpowder4tbsp.vegetableoil2largeeggs,lightlybeaten

forthetopping

1/2cupmixedberryjam

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into amuffin pan. In a food processor, purée 1 1/2 cups of the berries untilsmooth.Inasmallbowl,lightlycrushthereservedberrieswithafork.Ina medium bowl, mix the flour, sugar, and baking powder. In a largebowl,beattheoilandeggs.Addthepuréedberriesandmixwell.Stirintheflourmixtureuntilcombined.Foldinthecrushedberries.

Spoon the batter into the cups. Top each cupcakewith a teaspoon ofjam. Bake for 20minutes. Remove pan from the oven and cool for 5minutes.Thenremovethecupcakesandcoolonarack.

Makes1dozen

gluten-freepecancupcakes

seevariations

Gluten-free flourhas a varietyofuses. Look for it in specialty foodorhealth stores. Add a little more liquid than you would when usingnormalflour,sinceitwillbeabsorbed.

23/4cupsgluten-freeall-purposeflour3/4cupgranulatedsugar11/2tbsp.bakingpowderPinchofsalt2largeeggs,lightlybeaten4tbsp.sweetbutter,melted11/4cupsmilk

1tsp.vanillaextract1cuproughlychoppedpecans1/2cupchoppeddates

Preheattheovento400˚F(200˚C).Greasea12-cupmuffinpan.

Inamediumbowl,mix the flour, sugar,bakingpowder,andsalt. Inalarge bowl, beat the eggs, butter, milk, and vanilla. Add the dryingredientsandstiruntilnearlycombined.Foldinthepecansanddates.

Spoonthemixtureintothepreparedpan.Bakefor20minutes.Removepanfromtheovenandcoolfor5minutes.Thenremovethemuffinsandcoolonarack.

Makes1dozen

variations

minicouscouscupcakes

seebaserecipe

minicouscous&cilantrocakesPreparethebasiccupcakerecipe,adding2tablespoonsfreshlychoppedcilantroalongwiththelemonzestandparsley.

minicouscouscakeswithpreservedlemon&thymePreparethebasiccupcakerecipe,adding1teaspoonchoppedpreservedlemonand1tablespoonchoppedthymeleavesalongwiththelemonzestandparsley.

minicouscouscakeswitholive&chilePreparethebasiccupcakerecipe,adding3tablespoonstapenadeorolivepaste and1 teaspoon chopped chile pepper alongwith the lemon zestandparsley.

minicouscouscakeswithchipotlePrepare thebasic cupcake recipe, adding2 tablespoons finely choppedcanned chipotle in adobo, and substituting lime for lemon zest andchoppedcilantroforparsley.

variations

basilpestocupcakes

seebaserecipe

basilpesto&cilantrocupcakesPrepare thebasic cupcake recipe, adding3 tablespoons finely choppedcilantrotothefrosting.

redpepperpestocupcakesPreparethebasiccupcakerecipe,substituting1/2cup(3oz.)redpepperpestoforthebasilpesto.

basilpesto&chilicupcakesPrepare thebasiccupcake recipe,adding1 teaspoonchili flakes to thebatterbeforeithasbeenmixedtogether.

horseradish&baconcupcakesPrepare the basic cupcake recipe, adding 2 strips crisply cooked andchoppedbacontothebatterbeforeithasbeenmixedtogether.Forthefrosting,substitute2teaspoonspreparedhorseradishforthepestoand1cup(2oz.)choppedscallionsforthetomatoes.

southwest-stylecornbreadcupcakesPrepare the basic cupcake recipe, adding 1 small chopped jalapeñopeppertothebatterbeforeithasbeenmixedtogether.Forthefrosting,substitutesalsaforthepestoand1/2cup(8tbsp.)choppedcilantroforthetomatoes.

variations

pb&bananacupcakes

seebaserecipe

banana&pecancupcakesPreparethebasiccupcakerecipe,substituting4tablespoonsofchoppedpecansforthepeanutbutterchips.

pb&bananacupcakeswithmaplesyrup&gingerfrostingPreparethebasiccupcakerecipe.Stirin3tablespoonschoppedcandiedginger alongwith the peanut butter chips andmashed banana. In thefrosting, substitute 4 tablespoons maple syrup for the confectioners’sugar.

pb,banana&chocolatechipcupcakesPrepare the basic cupcake recipe, adding 4 tablespoons of semisweetchocolatechipsaftercreamingthebatter.

pb,banana&blueberrycupcakesPrepare the basic cupcake recipe, adding 4 tablespoons of driedblueberriesaftercreamingthebatter.

pb&pumpkincupcakesPrepare the basic cupcake recipe, substituting 1 cup (6 oz.) cannedpumpkinforthebanana.

variations

ricottacheesecakecupcakes

seebaserecipe

banana&raisinricottacheesecakecupcakesPreparethebasicrecipebutuseonly3cups(1lb8oz.)ricottacheese.Add 3/4 cup (about 2medium)mashed bananas to the ricotta cheeseafteraddingtheeggsandconfectioners’sugar.Add1/2cup(31/2oz.)raisins.

blueberryricottacheesecakecupcakesPreparethebasiccheesecakemixture,foldingin1cup(41/2oz.)freshblueberries.

raspberry&limericottacheesecakecupcakesPrepare the basic cheesecake mixture, folding in 1 cup (5 oz.) freshraspberriesand1tablespoonfreshlygratedlimezest.

pumpkincheesecakecupcakesPreparethebasicrecipebutuseonly3cups(1lb8oz.)ricottacheese.Add 3/4 cup (5 oz.) canned pumpkin pie filling to the ricotta cheeseafteraddingtheeggsandconfectioners’sugar.Omittheorangeextract

andthewalnuts.

variations

low-fatvanillacupcakes

seebaserecipe

low-fatcupcakeswithfennel&orangedrizzlePrepare thebasiccupcakemixture. In theglaze, substitute2 teaspoonslightly crushed fennel seeds for the poppy seeds, and substitute 1teaspoonorangeextractforthevanillaextract.

low-fatcupcakeswithstrawberry&limedrizzlePrepare the basic cupcakemixture. In the glaze, substitute 1 teaspoonstrawberryextract for thevanilla, andadd1 tablespoon freshlygratedlimezesttothemixture.

low-fatcupcakeswithalmond&cherrydrizzlePrepare the basic cupcakemixture. In the glaze, substitute 1 teaspoonalmond extract for the vanilla extract. Add 2 tablespoons choppedcandiedcherries.

low-fatcappuccinocupcakes

Preparethebasiccupcakemixture,adding1teaspooncinnamon.Intheglaze,substitutefreshlybreweddarkcoffeeforthelemonjuice.Omitthepoppyseeds.Decoratewithchocolatesprinkles.

variations

flour-litechocolatecupcakes

seebaserecipe

flour-litechocolate&orangecupcakesPreparethebasiccupcakerecipe,substituting2teaspoonsorangeextractforthevanillaextract.

flour-litechocolate-glazedcupcakesPreparethebasiccupcakerecipe.Makeaglaze:Sift11/2cups(71/2oz.)confectioners’sugarand2tablespoonsDutch-processcocoapowderinto a medium bowl. Beat 2 tablespoons softened margarine into thecocoa powder mixture, adding 1 tablespoon warm water and 1tablespoon coffee liqueur tomake a pourable consistency. Spoon overthecupcakes.

flour-litechocolate&cinnamoncupcakesPrepare thebasic cupcake recipe, adding2 teaspoons cinnamon to thedryingredients.

flour-litechocolate&chilecupcakesPreparethebasiccupcakerecipe,adding2teaspoonsgroundanchochiletothedryingredients.

variations

quickapplesaucecupcakes

seebaserecipe

quickapplesauce&pecancupcakesPreparethebasiccupcakerecipe,adding3tablespoonschoppedpecansafter adding the dry ingredients. For the topping, substitute 3tablespoonschoppedpecansforthewalnuts.

quickapplesauce&raisincupcakesPrepare the basic cupcake recipe, adding 4 tablespoons raisins afteraddingthedryingredients.

quickapplesauce&cranberrycupcakesPreparethebasiccupcakerecipe,adding4tablespoonsdriedcranberriesafteraddingthedryingredients.

quickapplesauce&blackwalnutcupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped blackwalnuts after adding the dry ingredients. For the topping, substitute 3tablespoonschoppedblackwalnutsforthewalnuts.

variations

glazedblueberry–limecupcakes

seebaserecipe

glazedraspberry–lemoncupcakesPrepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) freshraspberries for theblueberries, and1 tablespoongrated lemonzest forthelimezestintheglaze.

glazedblackberry–orangecupcakesPrepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) freshblackberriesfortheblueberries,and1tablespoongratedorangezestforthelimezestintheglaze.

glazedstrawberry–limecupcakesPrepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) freshslicedstrawberriesfortheblueberries.

glazedcoconut–limecupcakesPrepare the basic cupcake recipe, substituting 1 cup (2 1/2 oz.)sweetened,flakedcoconutfortheblueberries.

variations

banana&honeycupcakes

seebaserecipe

banana,hazelnut&honeycupcakesPrepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughlychoppedunblanchedhazelnutsforthewalnuts.

banana&maplesyrupcupcakesPreparethebasiccupcakerecipe,substituting1/4cup(2fl.oz.)maplesyrupforthehoney.

banana,pecan&cornsyrupcupcakesPrepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughlychoppedpecans for thewalnuts,and1/4cup(2 fl.oz.)cornsyrup forthehoney.

banana,honey&blueberrycupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) driedblueberriesforthewalnuts.

variations

marbledminibundtcakes

seebaserecipe

marbledminiraisinbundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 3tablespoonsgoldenraisinstotheplainbatter.

marbledminiorange&walnutbundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 1teaspoon orange extract to the chocolate batter, and 3 tablespoonschoppedwalnutstotheplainbatter.

marbledminipistachiobundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 3tablespoonschoppedpistachionutstotheplainbatter.

marbledminichocolateorangebundtcakesPrepare the basic cupcake recipe. After dividing the batters, add 1

teaspoon orange extract to the chocolate batter, and 3 tablespoonschoppedcandiedorangetotheplainbatter.

variations

low-fatcarrot&nutcupcakes

seebaserecipe

low-fatcarrot&pecancupcakesPrepare thebasic cupcakemixture, substituting1/2cup (31/2oz.)ofroughly chopped pecans for the walnuts. Substitute 4 tablespoonschoppedpecansforthewalnutsinthefrosting,andsubstitute12pecansforthewalnuthalvesforgarnishing.

low-fatginger-frostedcarrotcupcakesPrepare the basic cupcake mixture. In the frosting, substitute 3tablespoonschoppedcandiedgingerforthechoppedwalnuts.

low-fatcarrot&orangecupcakesPrepare the basic cupcake mixture, adding 1 teaspoon orange extractand1teaspoongroundcumintothecupcakes.

low-fatcarrot,zucchini&yellowsquashcupcakes

Prepare the basic cupcake mixture, substituting 2 tablespoons gratedzucchiniand2tablespoonsgratedyellowsquashfor1/4cup(1oz.)ofthecarrots.

variations

ultimateflourlesschoccupcakes

seebaserecipe

ultimateflourlesspeppermintcreamcupcakesPrepare the basic cupcake recipe. Substitute 1 teaspoon peppermintextractforthevanillaandorangeextract.

ultimateflourlessvanillaicecreamcupcakesPreparethebasiccupcakerecipe.Makeanicecreamtopping:Mix2cups(12oz.)ready-madepuddingand11/4cups(10fl.oz.)heavycreaminalargebowl,andbeatwell.Add1teaspoonvanillaextract.Pourintoanice creammaker and churn until frozen. Put 1 scoop on top of eachcupcake.

ultimateflourlessstrawberrycreamcupcakesPrepare thebasiccupcakerecipe. In the frosting, substitute1 teaspoonstrawberryextractforthevanillaextract.Foldin1/2cup(2oz.)finelychoppedfreshstrawberriesafterbeatingthecream.

ultimateflourlesscoffeecreamcupcakesPreparethebasiccupcakerecipe.Substitute1teaspooncoffeeextractforthevanillaandorangeextract.

variations

chocolatevegancupcakes

seebaserecipe

chocolate&orangevegancupcakesPrepare the basic cupcake recipe, adding 1 1/2 tablespoons gratedorangezesttothemixturealongwiththechocolatechips.

chocolate&hazelnutvegancupcakesPrepare thebasic cupcake recipe, adding1/2 cup (31/2oz.) choppedroastedhazelnutsalongwiththechocolatechips.

chocolate&coffeevegancupcakesPreparethebasiccupcakerecipe,adding1/4cup(2fl.oz.)hotcoffeetotheapplesaucemixture.

chocolate&gingervegancupcakesPrepare the basic cupcake recipe, adding 2 tablespoons grated fresh

gingertotheapplesaucemixture.

variations

g.i.carrotcupcakes

seebaserecipe

g.i.pecancupcakesPrepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.)choppedpecansforthewalnuts.

g.i.bananacupcakesPrepare the basic cupcake mixture, adding 1/2 cup (about 1 1/2bananas)mashedbananas alongwith the carrots and fruits. Substitute1/2teaspoonnutmegfortheallspice.

g.i.currantcupcakesPreparethebasiccupcakemixture,substituting1cup(7oz.)currantsfortheraisins.

g.i.apricotalmondcupcakesPrepare the basic cupcakemixture, substituting 1 cup (7 oz.) snippeddriedapricots for the raisinsand1/2cup(2oz.)choppedalmonds for

thewalnuts.

variations

dairy-freeberrycupcakes

seebaserecipe

dairy-freeapple&berrycupcakesPrepare the basic cupcake recipe, substituting 1 1/2 cups (6 oz.)unsweetenedapplesaucefor11/2cups(6oz.)ofthemixedberries.

dairy-freepear&berrycupcakesPreparethebasiccupcakerecipe,substituting11/2cups(9oz.)puréedcannedpearsfor11/2cups(6oz.)ofthemixedberries.Add1teaspoonalmondextracttothebatter.

dairy-freepeach&berrycupcakesPreparethebasiccupcakerecipe,substituting11/2cups(9oz.)puréedcannedpeachesfor11/2cupsofthemixedberries.

dairy-freeapricotcupcakesPrepare the basic cupcake recipe, substituting 2 1/2 cups (8 oz.)chopped, canned apricots for the mixed berries. For the topping,

substitute1/2cup(6oz.)apricotpreservesfortheberryjam.

variations

gluten-freepecancupcakes

seebaserecipe

gluten-freemixedpeelcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)choppedcandiedmixedpeelforthedates.

gluten-freeapricotcupcakesPrepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.)choppeddriedapricotsforthedates.

gluten-freemolassescupcakesPrepare the basic cupcake recipe, omitting the sugar and adding 4tablespoonsmolassesand4tablespoonsofhoneytothemilkmixture.

gluten-freesorghumcupcakesPreparethebasiccupcakerecipe,omittingthesugarandadding1/2cup(21/2oz.)ofsorghumtothemilkmixture.

designercupcakes

A few artful twists can take cupcakes to a new, fun level. Designer Buttercream Frosting,

MoldableWhiteChocolate,cookies,andcandiesmakedecoratingeasy.

designerbuttercream

This light and fluffy frosting can be flavored and tinted anyway youwish,andwillkeep,covered,intherefrigeratorforaweek,orfrozenforseveralmonths.

1cup(2sticks)unsaltedbutter,softened1/2cupvegetableshortening4largeeggwhites

2tsp.lemonjuice1/2teaspooncreamoftartar1/2cupgranulatedsugar1/4cupwater2tsp.vanillaextract

Beatthebutterandshorteningtogetherinafoodprocessoruntilsmooth;setasideinacoolarea.

Using a stand mixer, whip the egg whites with the lemon juice, andcreamoftartaruntilsoftpeaksform;setaside.Stirthesugarandwatertogetherinasaucepanuntilthesugarhasdissolved.Cookovermedium-high heat until a candy thermometer inserted in the syrup registers250°F, about10minutes.Pour thehot syrup ina thin stream into thebeaten egg whites, beating constantly at low speed, until you have athick,glossy frosting.Beat in thevanilla.Continuebeatingonmediumspeeduntilthebottomofbowlisaswarmasyourface,about98°F.Setasidetocoolfor5minutes.

Switch to the paddle attachment and add the butter mixture, 2tablespoonsatatime,beatingwellaftereachadditionuntilsmoothandcreamy.Ifthefrostingbreaks,continuebeatingatlowtomediumspeedandthemixturewillcomebacktogether.Coolforaboutanhourbeforeusing.

dayatthebeach

seevariations

Rolloutthestripedtowel,opentheparasol,andenjoythewaveslappingatthebeach—allinminiatureontopofthecupcake.

forthefrosting&decorations

1recipeDesignerButtercreamfewdropsoffoodcoloring2cupsgrahamcrackercrumbs18partydrinkparasols18sticksfruit-stripedcandy,cutinto2-inchpieces

Place all the ingredients in amedium bowl and beat with an electricmixeruntil smoothandpale,about2 to3minutes.Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Leave2/3ofthefrostingwhite.Tinttheother1/3oceanblue.Foreachcupcake: Frost 2/3 of the top with white frosting and sprinkle withgraham cracker crumbs for the beach. Frost the other 1/3 with bluefrosting, creating “waves”withaknife. Lay the candyon thediagonalacrossthe“sand”forabeachtowelandinserttheparasolatanangletomakethebeachumbrella.

Makes11/2dozen

daisydaze

seevariations

Snipped-on-the-diagonal miniature marshmallows, cut sides dipped incoloredsugar,formthepetalsontheseflowerycupcakes.

1recipeDesignerButtercreamYellowfoodcoloring4cupsminiaturemarshmallows18lemongumdrops,lemonballs,orothersmall,circularlemoncandiesYellowdecoratingsugar

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.

Tintthefrostingyellow.Foreachcupcake:Frostthetop.Placealemongumdrop in the center. Snip each miniature marshmallow in halflengthwise,presscutsideinyellowsugar,andarrangesugaredsideuparoundthegumdroplikepetals.

Makes11/2dozen

seevariations

Thesecolorfulcupcakescouldbeabighitatachildren’sparty.Choosesugarconeswithapointedend.

1recipeDesignerButtercream2lbs.whitechocolatechips18sugarconeswithpointedendsColoredsprinkles1recipeMoldableWhiteChocolateRedfoodcoloring

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Keepthefrostingwhite.Foreachcupcake:Frostthetop.Meltthewhitechocolatechips. Lightly brush it over the outside of each sugar cone and roll incoloredsprinkles.Letset.TintMoldableWhiteChocolatered,divide itinto18pieces.Pinchoffasmallportionfromeachpieceandrollintoaball. Roll the rest of the piece into a 16-inch-long rope on aconfectioners’ sugar-dusted surface. Place the sugar cone firmly in thecenterofeachcupcakeandsecuretheredballonthepointedend.Loopthe rope around the circumference of the cone to make clown hair.Scattermorecoloredsprinklesonthefrosting.

Makes11/2dozen

spiderweb

seevariations

Injectalittlemysteryintoyourcupcakeart.

1recipeDesignerButtercreamBlackgelicing18licoricegumdrops18blackcraftpipecleanersorchenillesticks

Keepthefrostingwhite.Foreachcupcake:Frostthetop.Usingablackgel icing tube, draw three concentric circles radiating out from thecenterofthecupcake.Withaknife,drawacrossthefrostingandicinginfourplaces tocreate the spiderweb.Placea large licoricegumdrop inthecenterofthecupcake.Cuteachpipecleanerinto8piecesandfoldinhalftocreatelegs.Arrangethelegsaroundthegumdrop.

Makes11/2dozen

howdoesyourgardengrow?

seevariations

Evenifyoudon’thaveagreenthumb,youcanstillhaveagardenatopacupcake.

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs1/2cupbuttermilk1tsp.vanillaextract

31/2oz.semisweetchocolate,roughlychopped2tbsp.milk1/4cup(1/2stick)sweetbutter3/4cupconfectioners’sugar,sifted21/2cupscrushedchocolatesandwichcookies21/2cupssweetenedflakedcoconuttintedgreen12oz.ready-to-rollwhitefondantfrostingBrown,orange,andgreenfoodcoloringSugarpearlstodecorate18toothpicks

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoon thebatter into thecups.Bake for20minutes.Remove thepansfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonthe rack. To make the frosting, gently heat the chocolate, milk, andbutter in a small, heavy saucepan, stirring untilmelted. Remove fromthe heat and beat in the confectioners’ sugar. Frost the top of eachcupcake,andsprinklewithcookiecrumbs.Arrangetwoparallelrowsofgreen coconut. Split the fondant frosting into thirds, and tint each adifferent color. Shape carrots from orange and green fondant frosting.Shape cauliflowers from green fondant frosting, decorate with sugarpearls,andarrangeontopofeachcupcake.Shapeashovelfrombrownfrosting—useatoothpicktosupporttheshaft,andpositiontheshoveloneachcupcake.

Makes11/2dozen

bridedoll

seevariations

Foralittlegirl’sbirthdaypartyorabridalshower,thesedollcupcakescan be customizedwith frosting colors and decorations.Mini dolls onpicksareavailableatcraftstoresandcakedecoratingshops.

11/2tsp.vanillaextract

1doublerecipeDesignerButtercream18(41/4-inch)minidollsonpicksSugarpearlsWhitesugarflowers

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.Whencool,remove the cupcake wrappers and turn the cupcakes upside down.Reserve1/3ofthefrosting.

Foreachcupcake:Frostthetopandsidesofcupcake.Insertadollinthecenter.Spoonthereservedfrostingintoapipingbagorasealableplasticbagwithanendcornersnippedandpipethefrostingtoformastraplessbodiceoneachdoll.Create apatternoneachdressusing sugarpearlsandflowers.

Makes11/2dozen

ruffles&pearls

seevariations

Rollout, rollup,and formstunning fondantroses to topeachcupcakeforanelegantfinish.

1recipeDesignerButtercream1recipeMoldableWhiteChocolateConfectioners’sugarWhitesugarpearls

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans. Place all the ingredients in a medium bowl and beat with anelectricmixeruntil smoothandpale, about2 to3minutes. Spoon themixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.Removethepansfromtheovenandcoolfor5minutes.Thenremovethecupcakesandcoolonarack.

Leave the frostingwhite. Divide theMoldableWhite Chocolate into 9pieces.Ona flat surfaceheavilydustedwith confectioners’ sugar,dusteachpiecewith the sugar and roll out to a16-inchoval. Startingat alongendandusingametalspatula,rollitup.Cuttherollinhalfinthemiddletoform2(21/2-inch)ruffledpieces.Foreachcupcake:Frostthetopwithwhitefrosting.Placethecutsideofaruffledpieceinthecenterandgentlyspreadtheruffles.Sprinklewithsugarpearls.

Makes11/2dozen

morninglatte

seevariations

Themorningcupofjavajustgotalittlesweeter—andmoreinteresting!Coordinate the color of the pipe cleaner “handles” with the colors ofyourcupcakepaperliners.

forthecupcakes

1cup(2sticks)sweetbutter,softened1cupgranulatedsugar2cupscakeflour1tsp.bakingpowder1/2tsp.salt4largeeggs

1tsp.vanillaextract

forthefrosting

31/2oz.semisweetchocolate,roughlychopped2tbsp.freshlybreweddarkcoffee1/4cup(1/2stick)sweetbutter3/4cupconfectioners’sugar,sifted

forthedecorations

1(71/2oz.)jarMarshmallowFluffor4cupsminiaturemarshmallows,melted18craftpipecleanersorchenillesticks

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups intomuffinpans.Combineallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoon thebatter into thecups.Bake for20minutes.Remove thepansfromtheovenandcoolfor5minutes.Removethecupcakesandcoolonarack.

Tomakethefrosting,gentlyheatthechocolate,coffee,andbutterinasmall,heavysaucepan,stirringuntilmelted.Removefromtheheatandbeatintheconfectioners’sugar.Foreachcupcake:Frostthetop.Pipeorspoonmarshmallowfluffontopofeachcupcake.Bendthepipecleanerinto a U-shape and insert both ends into the side of each cupcakewrappertoforma“handle.”

Makes11/2dozen

aquarium

seevariations

Youdon’thavetoleavehometovisittheaquarium!

1recipeDesignerButtercreamBluefoodcoloring60assortedSwedishgummyfish,orothergummyseacreatureshapesCandyrocksorcrushednutcookies

Preheattheovento350˚F(175˚C).Place18paperbakingcupsinmuffinpans.Placeallthecupcakeingredientsinamediumbowlandbeatwithanelectricmixeruntilsmoothandpale,about2to3minutes.Spoonthemixtureintothecups.Bakefor20minutesoruntilacaketesterinsertedinthecentercomesoutclean.

Remove the pans from the oven and cool for 5 minutes. Remove thecupcakesandcoolonarack.

When the cupcakes have cooled, tint the frosting sea blue. For eachcupcake:Frostthetop.Useaknifetomake“waves”onthetopthirdofthe cupcake. Place candy fish and sea creatures among the waves.Scatter candy rocks on the lower third of the cupcake to form theaquariumbed.

Makes11/2dozen

gardenhat

seevariations

Yellowcake,coloredfrosting,fruit-stripedgummycandyasbonnettrim,sugarpearlsorcandyflowers.Stackedvanillawafers,frostedover,formthepeakofthehat.

11/2tsp.vanillaextract

1recipeDesignerButtercreamYellowfoodcoloring36vanillawafers9sticksfruit-stripedgummycandyColoredcandyballsandflowers

Remove the pans from the oven and cool for 5 minutes. Remove thecupcakesandcoolonarack.

When the cupcakes have cooled, tint the frosting yellow. For eachcupcake: Frost the top. Sandwich two vanilla wafers together withfrosting and place in the center of the cupcake. Frost over that. Cut astick of candy in half lengthwise and form a band around the stackedwafers, notching the end. Decorate around the hat bandwith coloredcandyballsandflowers.

Makes11/2dozen

variations

dayatthebeach

seebaserecipe

dayonthelakePrepare the basic cupcake recipe. Omit beach parasols and cookiecrumbs.Tintallfrostingblue.Foreachcupcake:Frostthetop,creatingwaveswithaknife.Place3smallSwedishcandyfishamongthewaves.Threada2-inchpieceoffruitstripecandythroughacoloredtoothpicktomakeasailandinserttoothpickincenterofathickorangefruitslicecandy.Place“sailboat”incenterofeachcupcake.

dayontheskislopePrepare the basic cupcake recipe. Omit beach parasols and cookiecrumbs.Keepfrostingwhite.Foreachcupcake:Frostthetop,moundingfrosting up on one side to create a ski slope and dust with crystalsandingsugar.TintMoldableWhiteChocolatedarkgreen,divideitinto18pieces,andcuteachpieceinto6portions.Moldeachportionintoa1-inch cone and snip randomly and diagonally around the cone withkitchenshears.Gentlyliftoutsnippedareastoformevergreenbranches.Place3evergreentreesflankingeachsideoftheskislope.Placeatinyplasticskierontheslope.

variations

daisydaze

seebaserecipe

black-eyedsusanPreparethebasiccupcakerecipe.Substituteacombinationofyellowandorange decorating sugars for yellow. Substitute semisweet chocolatechips for lemon candies. For each cupcake: frost the top. Place threesemisweet chocolate chips in the center. Snip each miniaturemarshmallowinhalfon thediagonal,diponcut side inyellow-orangesugar,andarrangesugaredsideuparoundthecenterlikerowsofpetals.

dahliaPrepare the basic cupcake recipe. Substitute a combination of red andorange decorating sugars for yellow. Substitute orange gumdrops forlemoncandies.Foreachcupcake:frostthetop.Placeanorangegumdropinthecenter.Snipeachminiaturemarshmallowinhalfonthediagonal,dipcutsideinamixtureoforangeandredsugar,andarrangesugaredsideuparoundthegumdroplikerowsofpetals.

zinniaPrepare the basic cupcake recipe. Substitute a combination of red andpinkdecoratingsugarsforyellow.Substituteyellowgumdropsforlemoncandies.Foreachcupcake:frostthetop.Placeayellowgumdropinthecenter.Snipeachminiaturemarshmallowinhalfonthediagonal,diponcut side in a mixture of pink and red sanding sugars, and arrangesugaredsideuparoundthegumdroplikerowsofpetals.

variations

seebaserecipe

princessPreparethebasiccupcakerecipe.Tintthemeltedwhitechocolatelightpink, brush on the cones, and roll in pink and white sprinkles. TintMoldable White Chocolate pink, divide it into 18 pieces. Pinch off asmall portion fromeachpiece and roll into aball.Roll the rest of thepieceintoa16-inch-longrope.Placethesugarconefirmlyinthecenterofeachcupcakeandsecurethepinkballonthepointedend.Looptheropearoundthecircumferenceoftheconetomakerufflededge.Scattermoresprinklesonthefrosting.

christmastreePreparethebasiccupcakerecipe.Tintthemeltedwhitechocolategreen,brushon thecones, and roll in colored sprinkles.TintMoldableWhiteChocolateyellow,divideitinto18pieces.Pinchoffasmallportionfromeachpieceand formit intoastar.Roll therestof thepiece intoa16-inch-longrope.Placethesugarconefirmlyinthecenterofeachcupcakeand secure the star on the pointed end. Loop the rope around thecircumference of the cone to make a tree skirt. Scatter more coloredsprinklesonthefrosting.

variations

spiderweb

seebaserecipe

soccerballPrepare the basic cupcake recipe. Keep the frosting white. For eachcupcake,frostthetop.Usingablackgelicingtube,drawahexagoninthecenterofthecupcake.Drawalinefromthesixcornersorpointsofthehexagonout to the edge of the cupcake.Omit gumdrops andpipecleaners.

campfirePrepare the basic cupcake recipe. Tint the frosting green. For eachcupcake, frost the top, but omit basic decorations. Cut thin chocolate-covered tube-shapedcookiesorchocolates into2-inch“logs”andstackin the center of the cupcake. Cut orange or yellow fruit-striped candyinto“flames”andplaceamidstthelogs.

poto’goldPrepare the basic cupcake recipe. Tint the frosting green. For eachcupcake, frost the top, but omit basic decorations. Place a hollowchocolatecupinthecenterofthecupcake.Fillwithsmallgold-coveredchocolatecoinsorgoldnuggetscandies.Archapieceofrainbowlicorice

orropecandyfromonesideofthecupcaketotheother.

variations

howdoesyourgardengrow?

seebaserecipe

strawberryfieldsforeverPrepare the basic cupcake recipe. Substitute small red candies or ballsforcandyvegetables.

magicbeangardenPreparethebasiccupcakerecipe.Substitutesmallpasteljellybeansforcandyvegetables.

diggin’inthedirtPrepare the basic cupcake recipe. Omit the coconut and candyvegetables. Poke and enlarge 3 holes in the top of each cupcake andpartiallyinsertagummywormineachhole.

variations

bridedoll

seebaserecipe

princessdollPrepare thebasiccupcakerecipe.Tint the frostingapalepinkandusepinkandpurplesugarpearlsandflowers.

bridesmaiddollPrepare thebasiccupcakerecipe.Tint the frostingapaleblueandusebluesugarpearlsandflowers.

redcarpetdollPreparethebasiccupcakerecipe.Tintthefrostingadarkblueorpurple,smoothitoverthebody,andsprinkleitwithediblemetallicglitter.

variations

ruffles&pearls

seebaserecipe

raspberryruffles&pearlsPrepare the basic cupcake recipe. Tint the frosting and moldablechocolate pale pink and flavorwith raspberry flavoring. Sprinklewithpinksugarpearls.

lemonruffles&pearlsPrepare the basic cupcake recipe. Tint the frosting and moldablechocolate pale yellow and flavor with lemon extract. Sprinkle withyellowsugarpearls.

mocharufflesPrepare thebasiccupcake recipe. InsteadofpreparingMoldableWhiteChocolate, substitute semisweet chocolate for thewhite chocolate andadd1/2cup(4fl.oz.)additionallightcornsyrup.Flavorthechocolatewith2teaspoonscoffeeextract.Dustruffleswithcinnamonsugar.

variations

morninglatte

seebaserecipe

hotchocolatePrepare the basic cupcake recipe. Omit the coffee flavoring in thefrosting.Sprinklechocolatesprinklesontopofeachcupcake.

caramelmacchiatoPreparethebasiccupcakerecipe.Substitutepreparedcaramelicecreamsyrup for the coffee flavoring in the frosting.Drizzlepreparedcaramelicecreamsyrupontopofeachcupcake.

chaiSubstitute 1 1/2 recipes Chai Cupcakes for basic Morning Lattecupcakes.Dusttopofeachcupcakewithamixtureof1tablespoonrawsugar combined with 1 teaspoon each: ground cardamom, nutmeg,cloves,andcinnamon.

variations

aquarium

seebaserecipe

seavolcanoTinthalfthefrostingseablue,theotherhalforange-red.Omitthecandyfish. For each cupcake: Frost the top with blue. Use a knife to make“waves”aroundtheperimeterofthecupcake.Carefullytrimthepointedend off a waffle sugar ice cream cone and place in the center of thecupcake tomake a volcano. Spoon or pipe orange-red frosting to looklikelavacomingoutofthevolcanoanddownitsside,totheseabelow.Sprinklethe“lava”withcandyrocksorcrushednutcookies.

goldminer’sdreamTintthefrostingseablue.Omitthecandyfish.Foreachcupcake:Frostthe top thickly with blue. Use a knife to make a 1 1/2-inch-wide,meandering stream channel down the middle of the cupcake. Spoonyelloworgolddecoratingsugarandcandyrocksorcrushednutcookiesinthechannel.

bridgeovertroubledwatersTintthefrostingseablue.Omitthecandyfish.Foreachcupcake:Frostthe top thickly with blue. Use a knife to make “waves” around theperimeter of the cupcake. Lay a stick of fruit-striped candy across thecenter of the cupcake. Curve a pipe cleaner or chenille stick incoordinating colors to archoveron either sideof the candy to formasuspensionbridge.

variations

gardenhat

seebaserecipe

sombreroPrepare the basic cupcake recipe. Omit the decorations. For eachcupcake, frost the top. Place a large yellow gumdrop in the center.Arrangeminiatureorsmallpiecesofgumdropsinassortedcolorsaroundperimeterofthecupcake.

santahatPrepare thebasic cupcake recipe.Omit thedecorations.Leavehalf thefrostingwhite, theotherhalf red.Foreachcupcake, frost the topwithwhite.Carefullytrimthepointedendoffawafflesugaricecreamconeand place the cone in the center of the cupcake tomake a Santa hat.Piperedfrostingtocoverthecone.Topwithalargemarshmallow.

redhatPrepare thebasic cupcake recipe.Omitgum.Tint the frosting red.Foreachcupcake,frostthetop.Sandwichtwovanillawaferstogetherwithfrostingandplaceinthecenterofthecupcake.Frostoverthat.Pressa7-inch stick of twisted black licorice to form a band around the stackedwafers,crossingtheends.Decoratearoundthehatbandwithredcandyballsandflowers.

500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

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