500 Cupcakes (16 page)

variations

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base recipe

banana & raisin baked cheesecakes

Prepare the basic cupcake recipe, adding 1/2 cup mashed banana (about 1 banana) to the cheese mixture before adding the eggs. Add 4 tablespoons raisins to the mixture after adding the egg.

raspberry baked cheesecakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 oz.) fresh raspberries after mixing in the eggs.

maple syrup baked cheesecakes

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

almond baked cheesecakes

Prepare the basic cupcake recipe, substituting 1 teaspoon almond extract for 2 teaspoons vanilla.

variations

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base recipe

white chocolate chip kahlua cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) white chocolate chips to the creamed batter.

raisin & brazil nut kahlua cupcakes

Prepare the basic cupcake recipe, adding 1/4 cup (2 oz.) raisins and 1/4 cup (2 oz.) chopped Brazil nuts to the creamed batter.

cointreau & orange cupcakes

Prepare the basic cupcake recipe, substituting Cointreau for Kahlua in the frosting.

variations

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base recipe

strawberry cream fondant cupcakes

Prepare the basic cupcake recipe. Purée 5 medium-size, fresh strawberries in a food processor. Beat 1 cup (8 fl. oz.) heavy cream with 1 teaspoon vanilla extract until it is soft but holds its shape. Fold in the puréed strawberries. Spoon over the hot cupcakes. Omit the basic topping.

orange cream fondant cupcakes

Prepare the basic cupcake recipe. Beat 1 cup (8 fl. oz.) heavy cream with 1 teaspoon orange extract and 2 tablespoons confectioners’ sugar until it is soft but holds its shape. Spoon liberally over the hot cupcakes. Omit the basic topping.

crème chantilly fondant cupcakes

Prepare the basic cupcake recipe. Beat 1 cup (8 fl. oz.) heavy cream with 1 teaspoon vanilla extract and 2 tablespoons confectioners’ sugar until it is soft but holds its shape. Spoon over the hot cupcakes. Omit the basic topping.

cappuccino fondant cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon cinnamon to the batter. Beat 1 cup (8 fl. oz.) heavy cream with 1 teaspoon coffee extract and 2 tablespoons confectioners’ sugar until it is soft but holds its shape. Spoon liberally over the hot cupcakes. Omit the basic topping.

variations

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base recipe

blueberry bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (4 oz.) fresh blueberries for the raspberries.

cherry bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) chopped candied cherries for the raspberries.

chocolate chip bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) semisweet chocolate chips for the raspberries.

berry delicious bread pudding cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (1 1/2 oz.) each of raspberries, blueberries, and sliced strawberries for the raspberries.

variations

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base recipe

mini chocolate espresso cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chocolate chips after creaming the batter.

mini cinnamon espresso cupcakes

Prepare the basic cupcake recipe, sifting 2 teaspoons cinnamon into the dry ingredients.

mini espresso cupcakes with tia maria

Prepare the basic cupcake recipe, adding 2 tablespoons Tia Maria liqueur to the frosting.

mini caramel macchiatto cupcakes

Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to slice off the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake. Spoon 1 teaspoon prepared caramel sauce into the small hole. Place the top back on the cupcake and frost.

variations

see
base recipe

strawberry friands

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) fresh strawberries for the raspberries.

chocolate & pecan friands

Prepare the basic cupcake recipe, substituting 3 tablespoons chopped pecans and 3 tablespoons semisweet chocolate chips for the raspberries.

raisin friands

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) raisins for the raspberries.

almond & pear friands

Prepare the basic cupcake recipe, substituting 1/2 cup (3 oz.) peeled and chopped pears for the raspberries.

variations

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base recipe

ice cream meringue cupcakes

Prepare the basic cupcake recipe, substituting 1 teaspoon ice cream for the original filling in each cupcake. Pop the cupcakes into the freezer until ready to serve.

chocolate meringue cupcakes

Prepare the basic cupcake recipe. For the filling, substitute 1/2 cup (3 1/2 oz.) semisweet chocolate chips for the milk and lime juice. Melt the chocolate in a double boiler and cool slightly. Spoon the chocolate into the hole and refrigerate until set. Decorate with the meringue when the chocolate has cooled. Bake for 5 minutes until meringue is golden.

lemon meringue cupcakes

Prepare the basic cupcake recipe. For the filling, substitute 1/3 cup (3 fl. oz.) lemon juice for the key lime juice.

mango cupcakes

Prepare the basic cupcake recipe. For the filling, substitute 1/3 cup (3 fl. oz.) mango nectar for the key lime juice.

variations

see
base recipe

cherry pineapple upside-down cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) chopped cherries to the pineapple mixture.

almond pineapple upside-down cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped blanched almonds to the cupcake batter.

orange pineapple upside-down cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons orange extract to the cupcake batter.

pineapple coconut upside-down cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) sweetened, flaked coconut to the cupcake batter.