500 Cupcakes (2 page)

There are four main types of cupcake mixtures. The order in which ingredients are added and the way they are combined — for example, beaten or folded in — will affect the final texture of the cupcakes.

preparing the pan

When the recipe calls for the pan to be greased, you may use any fat you choose. Smear a little butter, margarine, or olive oil on a paper towel and wipe each cup thoroughly. Low-calorie sprays can also be used for this purpose. Fill any empty cups in the pan with water.

creamed mixtures

For creamed mixtures, you begin by creaming the sugar and fat together to make a light, fluffy mixture before beating in eggs. Self-rising flour (or all-purpose flour and a leavening agent such as baking powder) is then folded in, along with any other flavoring ingredients.

The mixture should then be poured into baking cups and baked immediately. Moisture and heat cause tiny bubbles of carbon dioxide to be released, producing cupcakes with a light and fluffy texture.

Sometimes baking powder may be replaced with baking soda plus an acidic ingredient, such as vinegar, cider, or buttermilk. These substitutes all work effectively to help the cupcake rise while it is baking.

all-in-one mixtures

This technique is literally “all in one”: Put all the ingredients in a bowl and beat them until smooth. Then fold in additional ingredients such as dried fruit and pour the batter into the pan(s) for baking.

whisked mixtures

The classic cupcake mixture is whisked. Begin by whisking eggs and sugar. Then fold in the flour and other dry ingredients. The air bubbles expand in the heat, causing the cupcake to rise and giving it a spongy texture.

general baking tips

When adding batter to a pan, you may either spoon or pour the batter into the cups. Each cup should be two-thirds full unless otherwise stated. When baking, the pans should be placed in the center of the oven. As oven temperatures vary by model, test cupcakes for doneness a few minutes before the end of the baking time. If a skewer inserted into the center of the cupcake comes out clean, it is done. If your cupcakes are brown on top but not cooked through, try lowering your oven temperature.

storing

Cupcakes made with a high proportion of fat can be stored in an airtight container for several days. Low-fat cupcakes are usually best eaten on the day of making. For the best results, store cakes unfrosted, and frost on the day of serving. Cupcakes can also be frozen, unfrosted, in an airtight container for up to 3 months.

Cupcakes are the treats that you can really go to town on when it comes to decoration. A simple spoonful of frosting with a cherry on top or a drizzle of melted chocolate is just the start. Supermarkets and specialty cooking stores sell a host of ingredients and equipment to help you — from food coloring and ready-made frostings to edible sugared flowers and brightly colored candy. Here are a few ideas that will help you transform the simplest cupcakes into a stunning dessert.

getting started

If you’re going for simply frosted cupcakes — perhaps with a dollop of frosting and a big colored candy or whole nut on top — leave the cupcake as it is, with its domed top. However, if you want to go for a more intricately decorated cupcake — perhaps with a patterned frosting on top, or lots of candies — slice off the top of the cake to give you a flat surface. Always wait for cupcakes to cool before frosting them.

decorating cupcakes before baking

Unbaked cupcakes can be sprinkled with coarse sugar; whole, chopped, or flaked nuts or dried fruit; or a piece of fresh fruit such as a slice of apple or peach. Don’t top them with anything too heavy or it may sink into the batter during baking.

fondant frosting

Perfect for rolling out and draping over cupcakes, this firm frosting can also be colored and made into shapes to decorate cakes. You can make it yourself, but it’s much easier to buy ready-to-roll fondant frosting and color it yourself. Simply add a few drops of food coloring and then thoroughly knead the fondant. Repeat until the desired color is achieved.

colored candy & cake decorations

Candy and colored sprinkles are easy ways to decorate cupcakes. Alternately, look in specialty cooking stores for sugar flowers, pastel-colored almonds, and other edible decorations. First top the cupcakes with frosting or melted chocolate, then allow it to set slightly before pressing on the decorations. If you prefer a cupcake without too much frosting, use only a small blob to attach individual candies or decorations — they’ll look just as good but won’t be nearly so sweet.

fresh fruit

Summer berries look delightful (and taste delectable) on top of frosted cupcakes. They’re particularly good on cakes topped with buttercream or cream cheese frosting. Or even simpler, just spoon a big dollop of heavy cream on top of each cupcake and top with a

few fresh raspberries or strawberries.

simple fillings

The simplest filling is flavored heavy cream. Try sweetening heavy cream with a little confectioners’ sugar and adding a few drops of vanilla or peppermint extract, rosewater, or citrus zest. Honey and maple syrup make good flavorings, as do liqueurs such as Cointreau.

moldable chocolate

Form ruffles, roses, tiny fruits and vegetables, and many other shapes with this sweet, malleable mixture. If you like, tint and flavor the chocolate after adding the corn syrup. To work with this chocolate, generously dust a flat surface, your hands, and any utensils with confectioners’ sugar. To make moldable white chocolate: In a double boiler, melt 1 lb. white chocolate. Stir in 1/2 cup corn syrup until the mixture becomes smooth and glossy. Add a little more corn syrup if the chocolate is still grainy. Cover and refrigerate until ready to use. Makes 2 1/2 cups. To make moldable dark chocolate, prepare the basic recipe, substituting semisweet chocolate for white and adding 1/4 cup additional light corn syrup.

Cupcakes are often associated with children, but offer a plate of cupcakes to grown adults and you’re sure to see their faces light up. Whether it’s a rack of warm, wholesome little treats or a glittering cake stand piled high with pretty, pastel-colored confections, cupcakes are always a hit and seem to appeal to every generation.

cakes on the move

Baked in their own wrappers, these lovely cakes aren’t just for eating at home. An individual, portion-sized cake is great for eating on the move — whether it’s a treat to go in a lunchbox, an energy-boosting snack to take on a long walk, or an easy dessert to serve at a picnic.

dashing desserts

There’s something wonderfully informal yet utterly appealing about cupcakes that makes them a great alternative to dessert after a special meal. Who’s got time to make a dessert after an appetizer and main course — and who’s really got room to fit one in? Why not bring out a plate of sophisticated cupcakes with coffee instead? You’re sure to get just as much praise as you would for a dessert that takes hours to make.

celebrating with cupcakes

Big celebration cakes are a thing of the past. What everyone wants now is a towering pile of cupcakes. For birthdays, pile up cupcakes on a plate and stick them with birthday candles and baby indoor sparklers to really get the celebrations going. This alternative to the traditional cake is particularly good for kids’ parties, where little children can struggle with a big slice of cake — or for adult parties where everyone is trying to watch their waistline!

Huge, tiered wedding cakes are off the agenda for those in the know. For a real impact at your wedding, go for pretty white wedding cupcakes piled high on a cake stand or arranged in tiers. It makes serving so much easier — and guests will love them.

special gifts

Cupcakes make great gifts, and you’re sure to put a smile on the face of the recipient. They’re usually best packed in a single layer, with a little tissue paper tucked around them to make sure they don’t shift as you transport them. Pretty boxes with clear plastic lids are a good choice, particularly for cupcakes with decorative frosting. They’re available from stationery and department stores, so look around and see what you can find. Flat baskets make another pretty way to deliver your cupcakes. Arrive at a brunch party with a basket full of cupcakes and your host — and the other guests — will love you for them!

Cupcakes with a firm frosting (such as fondant or royal frosting) can look pretty wrapped up individually in clear cellophane. Cut out a large square of cellophane, place a cupcake in the center, then pull up the edges around the cake and tie with ribbon. These individually wrapped cakes make great going-home presents after a kids’ party or festive wedding favors. You can also decorate the foil or paper baking cups that contain the cupcakes. Try tying ribbon around each baking cup, or cut out a round of pretty fabric, place the cupcake in the center, and tie up firmly with coordinating ribbon.

These cupcakes have delighted generations.
From the classic combination of apple and cinnamon to the irresistibly rich pairing of rum and raisin, all the best-loved recipes are here.

for the cupcakes

2 medium, seedless sweet oranges, peeled and roughly chopped

1/2 cup (1 stick) sweet butter

1 cup granulated sugar

2 large eggs

1/2 cup semolina

1/2 cup almond meal

1/2 cup cake flour

1/2 tsp. baking powder

1/4 tsp. salt

for the syrup

1 peeled orange rind, from cupcake recipe

1/2 cup granulated sugar

1 cup water

1 cup (2 sticks) sweet butter, softened

1 cup granulated sugar

2 cups cake flour

2 tsp. baking powder

1 tsp. salt

4 large eggs

1/2 cup buttermilk

1 1/2 tsp. vanilla extract