500 Cupcakes (14 page)

Store in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

This recipe is great for lazy summer days when plump, sweet, and juicy strawberries are at the height of their season.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the topping, beat the cream, confectioners’ sugar, and vanilla in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange the strawberries on top. In a small saucepan heat the jelly and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve.

Store, without topping, in an airtight container in the refrigerator for up to 2 days.

Makes 1 1/2 dozen

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variations

These mouthwatering little cupcakes make stunning individual desserts. Make them ahead of time and all you’ll have to do is pop them on a plate when your guests are ready.

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

Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.

In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners’ sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.

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

Store covered for up to 2 days in the refrigerator.

Makes 1 dozen

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variations

The combination of Kahlua and orange is wonderful. It makes a delightful drink, and a scrumptious cupcake, too!

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, beat the confectioners’ sugar and butter in a small bowl until soft and creamy. Beat in the sour cream, Kahlua, and orange zest. Swirl onto the cooled cupcakes.

Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

These cupcakes are very simple but must be served immediately. You can prepare the ramekins and batter in advance.

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 and butter in a double boiler or medium bowl over a pan of simmering water. Stir until smooth. Set aside to cool. In a large bowl, beat the eggs, egg yolks, and sugar until pale and creamy. Gradually add the melted chocolate, stirring until combined. Stir in the flour. Pour the batter into the prepared ramekins and bake for 15 minutes, or until the tops are set.

Turn out onto serving plates. Top each with a dollop of sour cream, and dust with cocoa powder or confectioners’ sugar. Serve swiftly.

Makes 8

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variations

Try this rich and robust cupcake recipe for an unusual and tasty twist on the classic bread pudding.

To make the custard, cream the eggs, sugar, and vanilla in a small bowl. Add the cream, stir well, and put aside.

Preheat the oven to 350˚F (175˚C). Grease 12 small molds with a little melted butter. Butter both sides of the bread and cut each slice into 12 small triangles. Push 3 triangles of bread into each mold, covering the bottom. Add a layer of raspberries. Pour a layer of custard over the raspberries. Repeat the process until there are four layers of each in each mold.

Place the molds in a roasting pan. Pour boiling water into the pan until it reaches halfway up the molds. Bake until golden and firm, about 25 minutes. If the puddings begin to color too much, cover the pan with aluminum foil.

Turn the puddings out of the cups and serve warm.

Makes 1 dozen

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variations

Making these cupcakes in espresso cups adds a special touch to the end of a meal.

Preheat the oven to 350˚F (175˚C). Lightly grease 18 espresso cups (or use muffin papers in a muffin pan). Sift the flour, baking powder, and salt into a medium bowl. Combine the milk powder and coffee in a small bowl. Beat the sugar, eggs, and butter in a medium bowl until light and creamy. Add the flour and coffee mixtures alternately to the egg mixture. Spoon the mixture into the cups. Bake for 15 minutes. Remove cups from oven and cool on a rack.

To make the frosting, beat the butter and confectioners’ sugar in a bowl until soft and creamy. Add the coffee granules to the hot coffee and stir. Beat into the butter and sugar mixture, and then stir in the vanilla. Dollop frosting on cooled cupcakes in the espresso cups.

Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.

Makes 1 1/2 dozen