500 Cupcakes (21 page)

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large 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, cream the confectioners’ sugar, butter, and salt with an electric mixer until smooth. Add a few drops of food coloring, and mix well. Spread the frosting liberally onto the cooled cupcakes and sprinkle with silver balls.

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

Makes 1 1/2 dozen

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variations

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

Preheat the oven to 350˚F (175˚C). Place 18 foil or paper baking cups in muffin pans. Combine all the cupcake ingredients, except the cookies, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the cookies.

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 wire rack.

To make the frosting, beat the confectioners’ sugar, butter, and salt using an electric mixer. Spread the frosting onto the cooled cupcakes and sprinkle the chopped cookies on top.

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

Makes 1 1/2 dozen

see
variations

Line these up to spell somebody’s name at a birthday party! You can find ready-to-roll fondant at cake decorator’s or cake supply shops. Or use gum candy alphabet letters.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large 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 frosting, divide the fondant into 4 portions. In one bowl, color the fondant black; in a second bowl, color the fondant red; in a third bowl, color the fondant green. Roll out the white fondant and cut 18 circles using a 2-in. (5-cm) cookie cutter. Brush the cupcakes with a little of the jam. Press the circles onto the cupcakes. Roll out the remaining colored fondant. Using mini alphabet cutters, cut letter shapes from the colored fondant frosting and place them on top of the white circles. Sprinkle the edges with colored sprinkles.

Makes 1 1/2 dozen

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variations

These cupcakes melt in the mouth and are the perfect teatime treat.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients, except the pineapple, in a large bowl and beat with an electric mixer for about 2 to 3 minutes. Stir in the pineapple. 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, slowly beat the cream cheese and confectioners’ sugar in a large bowl with an electric mixer until creamy and soft. Add the lemon juice and vanilla, and beat briskly until well combined. Spread the frosting onto the cooled cupcakes and garnish with the chopped walnuts.

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

Makes 1 1/2 dozen

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variations

Simple and no fuss. You can make these cupcakes in large batches, which makes them ideal for kids’ parties and picnics.

Place 12 mini foil baking cups in a muffin pan.

Place the chocolate, butter, and cream in a double boiler or in a medium bowl over a pan of simmering water, and stir until smooth. Remove from the heat and set aside.

With damp hands, shape the peanut butter into 12 small flat circles. Push the peanut butter into the bottom of the cups.

Pour the melted chocolate over the peanut butter, and refrigerate for at least 2 hours.

Store in an airtight container for up to 3 days.

Makes 1 dozen

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variations

I’m not too sure how many will reach the table, but these simple no-bake cupcakes are great fun for the budding young chef to try.

Place 12 foil or paper baking cups on a tray.

Place the chocolate and butter in a double boiler or in a medium bowl over a pan of simmering water, and stir until melted.

Remove pan from the heat and stir in the corn syrup and cereal. Drop spoonfuls of the mixture into the cups.

Refrigerate for 1 hour before serving.

Store in an airtight container for up to 5 days.

Makes 1 dozen

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variations

Don’t worry — you won’t have to crack whole eggs to get this lovely sunny-side-up look. Serve these cupcakes for breakfast with a glass of freshly squeezed juice.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large 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, put the confectioners’ sugar, butter, and salt in a large bowl and beat with an electric mixer until smooth. Liberally spread the frosting onto the cooled cupcakes and garnish each cupcake with a peach half.

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

Makes 1 1/2 dozen

see
variations

My good friend Beverley Glock gave me this recipe. She runs a company called “Splat,” which organizes children’s parties where both children and adults can bake.