500 Cupcakes (4 page)
Authors: Fergal Connolly
Makes 1 1/2 dozen
see
variations
The semisweet chocolate in this recipe gives the frosting a wonderful glossy sheen.
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
1 1/2 cups cake flour
1 1/2 tsp. baking powder
4 tbsp. Dutch-process cocoa powder
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
for the frosting
1 1/2 cups (10 1/2 oz.) chopped semisweet chocolate
2 tbsp. heavy cream
1/2 cup (1 stick) sweet butter, softened
1 1/2 cups confectioners’ sugar, sifted
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, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 to 22 minutes or until a cake tester inserted in the center comes out clean. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the frosting, put the chocolate, cream, and butter in a pan over low heat. Stir gently until combined. Remove from the heat and stir in the confectioners’ sugar until the mixture is smooth. Swirl onto the cupcakes.
Store unfrosted in an airtight container for up to 2 days.
Makes 1 1/2 dozen
see
variations
Cinnamon brings a delicate sweetness to this cupcake recipe and complements the applesauce marvelously.
1/2 cup (1 stick) sweet butter, softened
1/2 cup plus 1 tbsp. granulated sugar
1 cup cake flour
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
1/4 cup buttermilk
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup (3 1/2 oz.) chopped pecans
1/2 cup (3 1/2 oz.) golden raisins
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar
Preheat the oven to 350˚F (175˚C). Grease a 12-cup muffin pan. Place the butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the applesauce, cinnamon, pecans, and raisins.
Spoon the batter into the cups. Lay the apple slices on top and sprinkle with a little sugar.
Bake for 25 to 27 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve warm.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see
variations
The texture of crunchy peanut butter in this recipe is excellent, though creamier varieties also work.
for the cupcakes
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 cup crunchy peanut butter
for the frosting
1/2 cup crunchy peanut butter
1/2 cup (1 stick) sweet butter, softened
2 tsp. vanilla extract
2 cups confectioners’ sugar, sifted
2 tbsp. milk
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the peanut butter until well combined. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
To make the frosting, combine the peanut butter, butter, and vanilla in a medium bowl. Using an electric mixer, beat until light and fluffy, about 1 to 2 minutes. Add the confectioners’ sugar along with the milk, and beat until well combined. Swirl the frosting onto the cooled cupcakes. 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
The poppy seeds give these cupcakes a wonderful crunch!
for the cupcakes
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 tsp. vanilla extract
1 tbsp. poppy seeds
1 tbsp. grated lemon zest
for the drizzle
1 cup confectioners’ sugar
4 tbsp. lemon juice
2 tbsp. poppy seeds
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the vanilla, poppy seeds, and lemon zest until well combined. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the drizzle, sift the confectioners’ sugar into a bowl and stir in the lemon juice until it resembles the consistency of heavy cream. Stir in the poppy seeds and drizzle over the cupcakes.
Store in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
see
variations
These light, shell-shaped cupcakes hail from the town of Commercy in the Lorraine region of France.
for the madeleines
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1 tsp. baking powder
1 tbsp. grated lemon zest
1/2 cup (1 stick) sweet butter, melted and cooled
for the drizzle
1 cup confectioners’ sugar
4 tbsp. lemon juice
1 tbsp. grated orange zest
Preheat the oven to 350˚F (175˚C). Grease a pan for 18 small madeleines. In a medium bowl, beat the eggs and sugar until pale and thick. Sift the flour and baking powder into a separate medium bowl. Slowly add the flour to the egg mixture. Stir in the lemon zest, and pour in the melted butter. Refrigerate for 20 minutes. Spoon the batter into the pan, filling each mold about two-thirds full. Bake for 20 minutes. Remove pan from the oven and cool for 10 minutes. Then remove the madeleines and cool on a rack.
To make the drizzle, sift the confectioners’ sugar into a bowl and stir in the lemon juice until it resembles the consistency of heavy cream. Stir in the orange zest and drizzle over the madeleines, before dusting with confectioners’ sugar. Store in an airtight container up to 2 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
see
variations
The subtle flavor of banana perfectly complements the cream cheese frosting.
for the cupcakes
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
1/4 tsp. nutmeg
1 cup (about 2 large) mashed ripe bananas
for the frosting
1 cup cream cheese
1 1/2 cups confectioners’ sugar, sifted
1 tbsp. lemon juice
1 tsp. vanilla extract
1 banana, thinly sliced
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, buttermilk, and nutmeg in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the mashed bananas until well combined. Spoon the batter into the cups. Bake for 20 to 22 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 in a large bowl with an electric mixer until it is soft and smooth. Add the confectioners’ sugar, lemon juice, and vanilla. Beat briskly until smooth and well combined. Swirl the frosting onto the cooled cupcakes. Decorate each cupcake with a banana slice. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
