500 Cupcakes (19 page)

orange-flavored egg nests

Prepare the basic cupcake recipe, adding 1 teaspoon orange extract to the chocolate frosting.

chocolate chip egg nests

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

easter egg baskets

Prepare the basic cupcake recipe. In place of chopped chocolate, use sweetened, flaked coconut colored with green food coloring. Bend a pipe cleaner and attach to each cupcake as a basket handle.

jelly bean baskets

Prepare the basic cupcake recipe. In place of chopped chocolate, use sweetened, flaked coconut colored with green food coloring. Subtitute jelly beans for mini chocolate eggs. Bend a pipe cleaner and attach to each cupcake as a basket handle.

variations

see
base recipe

primrose wedding cupcakes

Prepare the basic cupcake recipe, substituting 18 frosted primroses for the roses.

chocolate wedding cupcakes

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

amaretto wedding cupcakes

Drizzle 3 tablespoons Amaretto over the cooled cupcakes before frosting them.

rose petal wedding cupcakes

Prepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh, fragrant rose petals for the frosted roses and almonds.

elegant wedding cupcakes

Prepare the basic cupcake recipe, substituting 2 cups (1/4 oz.) fresh, fragrant white rose petals for the frosted roses and almonds. Frost the cupcakes, sprinkle with crystal sanding sugar, then top with rose petals.

variations

see
base recipe

cranberry passover cupcakes

Prepare the basic cupcake recipe, substituting 1 3/4 cups (6 oz.) fresh cranberries for the blueberries.

orange & raisin passover cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) raisins for the blueberries. Add 1 teaspoon orange extract to the egg mixture.

lemon & ginger passover cupcakes

Prepare the basic cupcake recipe, substituting 1 tablespoon lemon zest and 3 tablespoons chopped candied ginger for the blueberries.

cherry & almond passover cupcakes

Prepare the basic cupcake recipe, substituting almond extract for the cinnamon and 1/2 cup (3 1/2 oz.) dried cherries for the blueberries.

date & almond passover cupcakes

Prepare the basic cupcake recipe, substituting almond extract for the cinnamon and 1/2 cup (2 1/2 oz.) dried chopped dates for the blueberries.

variations

see
base recipe

sugar-glazed barm brack cupcakes

Prepare the basic cupcake recipe. Prepare a glaze by mixing 2 tablespoons boiling water with 1 tablespoon superfine sugar. Brush the glaze on the cupcakes while they are still warm in the pan. Return the pan to the oven for a few minutes to allow the glaze to set and turn a shiny brown.

whiskey-glazed barm brack cupcakes

Prepare the basic cupcake recipe. Prepare a glaze by mixing 2 tablespoons warm Irish whiskey with 1 tablespoon superfine sugar. Brush the glaze on the cupcakes while they are still warm in the pan. Return the pan to the oven for a few minutes to allow the glaze to set and turn a shiny brown.

apricot barm brack cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped dried apricots to the dried fruit mixture. Increase quantity of black tea to 1 1/4 cups (10 fl. oz.).

boston irish barm brack cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) semisweet chocolate chips after creaming.

variations

see
base recipe

raisin king cupcakes

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

walnut king cupcakes

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

white chocolate king cupcakes

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

kwanza cupcakes

Prepare the basic cupcake recipe, substituting black and red sugars for yellow and purple.

baby shower cupcakes

Prepare the basic cupcake recipe. For the decoration, substitute pastel yellow, blue, green, and pink sugars in place of gold, green, and purple.

variations

see
base recipe

ginger & raisin christmas tree cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons ground ginger to the cupcake ingredients, and folding 1/2 cup (3 1/2 oz.) raisins into the creamed batter.

orange & lemon christmas tree cupcakes

Prepare the basic cupcake recipe, adding 1 tablespoon grated orange zest and 1 tablespoon grated lemon zest to the creamed batter.

white chocolate christmas tree cupcakes

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

christmas ornament cupcakes

Prepare the basic cupcake recipe. Substitute cut-out circles, stars, and stripes for Christmas trees and decorate the cupcakes.

easy christmas tree cupcakes

Prepare the basic recipe. For the decoration, substitute ready-made sugar paste Christmas trees or tiny Christmas tree cookies for the colored fondant.

variations

see
base recipe

poppy seed snowflake cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons poppy seeds to the creamed batter.

mixed berry snowflake cupcakes

Prepare the basic cupcake recipe, folding 4 tablespoons dried mixed cranberries, cherries, and blueberries into the creamed batter.

hazelnut snowflake cupcakes

Prepare the basic cupcake recipe, folding 3 tablespoons roasted chopped hazelnuts into the creamed batter.

sparkly snowflake cupcakes

Prepare the basic cupcake recipe, sprinkling each cupcake with sparkly sanding sugar.

let-it-snow cupcakes

Prepare the basic cupcake recipe, sprinkling each cupcake with pearl sugar.

variations

see
base recipe

raisin independence day cupcakes

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