500 Cupcakes (28 page)

low-fat ginger-frosted carrot cupcakes

Prepare the basic cupcake mixture. In the frosting, substitute 3 tablespoons chopped candied ginger for the chopped walnuts.

low-fat carrot & orange cupcakes

Prepare the basic cupcake mixture, adding 1 teaspoon orange extract and 1 teaspoon ground cumin to the cupcakes.

low-fat carrot, zucchini & yellow squash cupcakes

Prepare the basic cupcake mixture, substituting 2 tablespoons grated zucchini and 2 tablespoons grated yellow squash for 1/4 cup (1 oz.) of the carrots.

variations

see
base recipe

ultimate flourless peppermint cream cupcakes

Prepare the basic cupcake recipe. Substitute 1 teaspoon peppermint extract for the vanilla and orange extract.

ultimate flourless vanilla ice cream cupcakes

Prepare the basic cupcake recipe. Make an ice cream topping: Mix 2 cups (12 oz.) ready-made pudding and 1 1/4 cups (10 fl. oz.) heavy cream in a large bowl, and beat well. Add 1 teaspoon vanilla extract. Pour into an ice cream maker and churn until frozen. Put 1 scoop on top of each cupcake.

ultimate flourless strawberry cream cupcakes

Prepare the basic cupcake recipe. In the frosting, substitute 1 teaspoon strawberry extract for the vanilla extract. Fold in 1/2 cup (2 oz.) finely chopped fresh strawberries after beating the cream.

ultimate flourless coffee cream cupcakes

Prepare the basic cupcake recipe. Substitute 1 teaspoon coffee extract for the vanilla and orange extract.

variations

see
base recipe

chocolate & orange vegan cupcakes

Prepare the basic cupcake recipe, adding 1 1/2 tablespoons grated orange zest to the mixture along with the chocolate chips.

chocolate & hazelnut vegan cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) chopped roasted hazelnuts along with the chocolate chips.

chocolate & coffee vegan cupcakes

Prepare the basic cupcake recipe, adding 1/4 cup (2 fl. oz.) hot coffee to the applesauce mixture.

chocolate & ginger vegan cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons grated fresh ginger to the applesauce mixture.

variations

see
base recipe

g.i. pecan cupcakes

Prepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.) chopped pecans for the walnuts.

g.i. banana cupcakes

Prepare the basic cupcake mixture, adding 1/2 cup (about 1 1/2 bananas) mashed bananas along with the carrots and fruits. Substitute 1/2 teaspoon nutmeg for the allspice.

g.i. currant cupcakes

Prepare the basic cupcake mixture, substituting 1 cup (7 oz.) currants for the raisins.

g.i. apricot almond cupcakes

Prepare the basic cupcake mixture, substituting 1 cup (7 oz.) snipped dried apricots for the raisins and 1/2 cup (2 oz.) chopped almonds for the walnuts.

variations

see
base recipe

dairy-free apple & berry cupcakes

Prepare the basic cupcake recipe, substituting 1 1/2 cups (6 oz.) unsweetened applesauce for 1 1/2 cups (6 oz.) of the mixed berries.

dairy-free pear & berry cupcakes

Prepare the basic cupcake recipe, substituting 1 1/2 cups (9 oz.) puréed canned pears for 1 1/2 cups (6 oz.) of the mixed berries. Add 1 teaspoon almond extract to the batter.

dairy-free peach & berry cupcakes

Prepare the basic cupcake recipe, substituting 1 1/2 cups (9 oz.) puréed canned peaches for 1 1/2 cups of the mixed berries.

dairy-free apricot cupcakes

Prepare the basic cupcake recipe, substituting 2 1/2 cups (8 oz.) chopped, canned apricots for the mixed berries. For the topping, substitute 1/2 cup (6 oz.) apricot preserves for the berry jam.

variations

see
base recipe

gluten-free mixed peel cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped candied mixed peel for the dates.

gluten-free apricot cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped dried apricots for the dates.

gluten-free molasses cupcakes

Prepare the basic cupcake recipe, omitting the sugar and adding 4 tablespoons molasses and 4 tablespoons of honey to the milk mixture.

gluten-free sorghum cupcakes

Prepare the basic cupcake recipe, omitting the sugar and adding 1/2 cup (2 1/2 oz.) of sorghum to the milk mixture.

This light and fluffy frosting can be flavored and tinted any way you wish, and will keep, covered, in the refrigerator for a week, or frozen for several months.

Beat the butter and shortening together in a food processor until smooth; set aside in a cool area.

Using a stand mixer, whip the egg whites with the lemon juice, and cream of tartar until soft peaks form; set aside. Stir the sugar and water together in a saucepan until the sugar has dissolved. Cook over medium-high heat until a candy thermometer inserted in the syrup registers 250°F, about 10 minutes. Pour the hot syrup in a thin stream into the beaten egg whites, beating constantly at low speed, until you have a thick, glossy frosting. Beat in the vanilla. Continue beating on medium speed until the bottom of bowl is as warm as your face, about 98°F. Set aside to cool for 5 minutes.

Switch to the paddle attachment and add the butter mixture, 2 tablespoons at a time, beating well after each addition until smooth and creamy. If the frosting breaks, continue beating at low to medium speed and the mixture will come back together. Cool for about an hour before using.

see
variations

Roll out the striped towel, open the parasol, and enjoy the waves lapping at the beach—all in miniature on top of the cupcake.