500 Cupcakes (5 page)

variations

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base recipe

blood orange syrup cupcakes

Prepare the basic cupcake recipe, substituting blood oranges for the sweet oranges.

orange & lemon syrup cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons lemon juice to the orange purée. For the syrup, zest 1 medium lemon and add with the orange zest to the water and sugar syrup.

grapefruit & orange syrup cupcakes

Prepare the basic cupcake recipe. Add 2 tablespoons grapefruit juice to the orange purée. For the syrup, zest half a medium grapefruit and add it with the orange zest to the water and sugar syrup.

key lime syrup cupcakes

Prepare the basic cupcake recipe, substituting 6 small Key limes or 4 Persian limes for the sweet oranges, and use lime rind to make the syrup.

mandarin oranges & almond syrup cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) puréed mandarin oranges for the oranges in the cupcakes and prepared almond syrup for the orange syrup.

variations

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base recipe

saffron cupcakes

Prepare the basic cupcake recipe. Add a pinch of saffron to 2 tablespoons boiling water. Infuse for 5 minutes. After creaming the cupcake ingredients, stir in saffron and water.

almond cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons ground almonds to the mixture and substituting 1 teaspoon almond extract for the vanilla extract.

vanilla & raisin cupcakes

Prepare the basic cupcake recipe. After creaming the cupcake ingredients, stir in 1/2 cup (3 1/2 oz.) golden raisins.

coffeetime cupcakes

Prepare the basic cupcake recipe, substituting coffee extract for vanilla.

variations

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base recipe

fruity pots

Fold 1/2 cup (3 1/2 oz.) mixed chopped dried apricots, raisins, and golden raisins into the egg mixture before stirring into the dry ingredients.

rhubarb ginger pots

Add 1/2 cup (3 1/2 oz.) cooked sweetened rhubarb to the egg mixture before stirring in the dry ingredients.

banana ginger pots

Add 1 mashed banana to the egg mixture before stirring in the dry ingredients.

apple ginger pots

Add 1 grated Golden Delicious apple to the egg mixture before stirring in the dry ingredients.

gingerbread pots with ginger honey drizzle

Prepare the basic cupcake recipe, substituting 1/2 cup (6 oz.) honey and 1 tablespoon freshly grated ginger for the drizzle. Simmer the honey and ginger together in a saucepan for 5 minutes, let cool, then drizzle over the cupcakes.

variations

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base recipe

orange & lemon butterfly cupcakes

Prepare the basic cupcake recipe. Add 1 1/2 tablespoons grated orange zest to the frosting mixture.

red currant butterfly cupcakes

Prepare the basic cupcake recipe. Lightly crush 1/3 cup (2 1/2 oz.) fresh or thawed frozen red currants with a fork and add to the frosting mixture.

hazelnut & raisin butterfly cupcakes

Prepare the basic cupcake recipe. Stir 3 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons golden raisins into the creamed frosting mixture.

blueberry & lemon butterfly cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) dried blueberries.

variations

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base recipe

orange liqueur & candied peel cupcakes

Prepare the basic cupcake recipe, substituting orange liqueur for the rum and 1/2 cup (3 1/2 oz.) chopped candied peel for the raisins.

vodka, chili & chocolate chip cupcakes

Prepare the basic cupcake recipe. Substitute vodka for the rum. Add 1 tablespoon seeded and finely chopped chilies and 1/2 cup (3 1/2 oz.) semisweet chocolate chips in place of the raisins.

malibu & pineapple cupcakes

Prepare the basic cupcake recipe, substituting Malibu for the rum and 1/2 cup (3 1/2 oz.) finely chopped dried pineapple for the raisins.

golden sherry cupcakes

Prepare the basic cupcake recipe, substituting sherry for the rum and 1/2 cup (2 1/2 oz.) golden raisins for the raisins.

variations

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base recipe

mini blueberry & coconut cupcakes

Prepare the basic cupcake recipe, substituting blueberries for the raspberries and adding 1 tablespoon finely grated lime zest.

mini blackberry & coconut cupcakes

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

mini lime, mango & coconut cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (2 oz.) finely chopped fresh or frozen mango and 1 tablespoon finely grated lime zest for the raspberries.

mini pistachio & apricot cupcakes

Prepare the basic cupcake recipe, substituting ground pistachios for the almond meal and chopped, canned apricots for the raspberries.

variations

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base recipe

coffee & walnut-frosted carrot cupcakes

Prepare the basic cupcake recipe. Add 1 teaspoon hot coffee, 1 teaspoon instant coffee granules, and 1 teaspoon coffee liqueur to the frosting mixture. Swirl the coffee frosting on top of the cupcakes, and garnish with chopped walnuts.

orange cream cheese-frosted carrot cupcakes

Prepare the basic cupcake recipe. To make the frosting, substitute 1 tablespoon orange juice for the lemon juice. Swirl the frosting and garnish with chopped walnuts and finely grated lemon zest.

mascarpone-frosted carrot cupcakes

Prepare the basic cupcake recipe. To make the frosting, substitute 1 cup (8 oz.) mascarpone for the cream cheese.

zucchini, yellow squash & carrot cupcakes

Prepare the basic cupcake recipe, using 1/3 cup (2 oz.) each of shredded carrots, grated zucchini, and grated yellow squash in place of carrots.

variations

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base recipe

chocolate chip & cherry-frosted cupcakes

Prepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) semisweet chocolate chips into the frosting mixture after adding the food coloring.

almond & cherry-frosted cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons ground almonds to the batter mixture. Sprinkle 2 tablespoons of toasted almonds on top of the frosting, and garnish each with a cherry.