500 Cupcakes (23 page)

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped Baby Ruth bars for 10 cookies in the cupcakes, and another 1/2 cup (3 1/2 oz.) chopped Baby Ruth bars for the cookies in the frosting.

peanut butter cookies & cream cupcakes

Prepare the basic cupcake recipe, using peanut butter cookies in both the cupcakes and the frosting. Substitute 1/2 cup (3 oz.) creamy peanut butter for 1 stick butter in the frosting.

variations

see
base recipe

white chocolate alphabet cupcakes

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

raisin alphabet cupcakes

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

number cupcakes

Prepare the basic cupcake recipe. Use mini number cookie cutters instead of alphabet cutters.

easy alphabet cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting. Decorate with 10 oz. bag Gummi candy alphabet letters.

big number cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting. On wax or parchment paper, trace a circle the circumference of the cupcake top. Trace and cut out a number in the center of the paper. Place the stencil on top of the frosted cupcake and sprinkle colored sugar to create the number.

variations

see
base recipe

kicked-up chile pineapple cupcakes

Prepare the basic cupcake recipe. Add 1 teaspoon seeded and finely chopped chile pepper to the creamed batter.

orange & pineapple cupcakes

Prepare the basic cupcake recipe. Add 2 tablespoons orange zest to the creamed batter.

coconut & pineapple cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (2 1/2 oz.) sweetened shredded coconut to the mixture after it has been creamed.

pineapple & marshmallow cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (1 oz.) colored miniature marshmallows to the mixture after it has been creamed.

pineapple & chocolate chip cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 oz.) chocolate chips to the mixture after it has been creamed.

variations

see
base recipe

mini marshmallow & peanut butter cupcakes

Prepare the basic cupcake recipe. Add 1 cup (2 oz.) chopped large marshmallows to the melted chocolate mixture.

mini coconut & peanut butter cupcakes

Prepare the basic cupcake recipe. Add 3 tablespoons sweetened coconut to the melted chocolate.

mini jam & peanut butter cupcakes

Prepare the basic cupcake recipe. Place a teaspoon of your favorite fruit jam into the bottom of the baking cups and top with the peanut butter and then the chocolate.

layered marshmallow & peanut butter cupcakes

Prepare the basic cupcake recipe. Place 2 miniature marshmallows into the bottom of the baking cups and top with the peanut butter and then the chocolate.

variations

see
base recipe

marshmallow & crisp rice cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (1 oz.) mini marshmallows along with the cereal.

raisins & crisp rice cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) raisins along with the cereal.

cherry & crisp rice cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) chopped red candied cherries along with the cereal.

bird’s nest cupcakes

Prepare the basic cupcake recipe. Drop spoonfuls of the mixture into the cups, then make a nest shape with the spoon. Fill each nest with tiny colored sugar balls.

variations

see
base recipe

kiwi cupcakes

Prepare the basic cupcake recipe, substituting 18 thin slices kiwi fruit for the peach halves.

nectarine cupcakes

Prepare the basic cupcake recipe, substituting 18 nectarine halves for the peach halves.

custard (runny egg) cupcakes

Prepare the basic cupcake recipe. Slice a thin circle off the top of each cooled cupcake. Using a teaspoon, make a small hole about 1 in. (2 1/2 cm) deep. Pipe 1 teaspoon prepared custard into the hole. Replace the “lid,” frost and add the peach half.

hit-the-target cupcakes

Prepare the basic cupcake recipe. On wax or parchment paper, trace a circle the circumference of the cupcake top. Trace and cut out a circle in the center of the paper. Place the stencil on top of the frosted cupcake and sprinkle colored sugar to create the bull’s-eye.

variations

see
base recipe

chocolate raspberry cupcakes

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

chocolate blueberry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) fresh blueberries for the blackberries.

chocolate cherry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) fresh cherries for the blackberries.

chocolate strawberry cupcakes

Prepare the basic cupcake recipe, substituting strawberries for the blackberries.

variations

see
base recipe

ginger pop rocks cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon ground ginger and 3 tablespoons candied ginger to the creamed cupcake batter.

cherry pop rocks cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped candied cherries to the creamed cupcake batter.

pineapple pop rocks cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped dried pineapple to the creamed cupcake batter.

strawberry surprise pop rocks cupcakes

Prepare the basic cupcake recipe, dropping 1 teaspoon of strawberry jam in the center of each cupcake before baking. Use strawberry Pop Rocks on the frosting.