500 Cupcakes (6 page)

crispy meringue & cherry-frosted cupcakes

Prepare the basic cupcake recipe. Place 4 small meringue shells in a plastic food storage bag and lightly crush them with a rolling pin. Gently stir into the frosting mixture after adding the food coloring. Swirl onto the cupcakes.

cherry, cherry cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (2 1/2 oz.) dried cherries to the batter.

variations

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base recipe

white & semisweet chocolate buttercream cupcakes

Prepare the basic cupcake recipe, stirring 3 tablespoons mixed semisweet chocolate chips and white chocolate chips into the creamed batter.

macadamia nut-frosted buttercream cupcakes

Prepare the basic cupcake recipe. Lightly toast 1/2 cup (3 1/2 oz.) macadamia nuts and chop finely. Stir the macadamia nuts into the frosting mixture after adding the sugar.

orange & semisweet chocolate buttercream cupcakes

Prepare the basic cupcake recipe, substituting 1 tablespoon orange zest for the vanilla extract.

mocha buttercream cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1 tablespoon freshly brewed dark coffee for 1 tablespoon of cream.

sour cream chocolate cupcakes

Prepare the basic cupcake recipe, substituting sour cream for the buttermilk in the cupcakes.

variations

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base recipe

applesauce & pear cupcakes

Prepare the basic cupcake recipe. Substitute 1 ripe and firm, medium pear for the apple. Lay slices on top of each cupcake and sprinkle with sugar.

applesauce & warm caramel cupcakes

Prepare the basic cupcake recipe. To make a caramel topping, place 2 cups (6 oz.) caramels in a medium pan with 3 tablespoons evaporated milk. Heat gently, stirring until all the caramels have melted. Prick the top of the cupcakes with a toothpick and spoon the melted caramel over the cooled cakes. Then lay slices of apple on top of each cupcake.

applesauce & brandy drizzle cupcakes

Prepare the basic cupcake recipe. To make the drizzle, combine 4 tablespoons apple brandy with 3 tablespoons sugar in a medium pan. Simmer gently for 5 minutes, then spoon over the cupcakes. Then lay slices of apple on top of each cupcake.

variations

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base recipe

peanut butter & jam cupcakes

Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to slice off the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake. Spoon 1/2 teaspoon strawberry or raspberry jam into the small hole. Place the top back on the cupcake and frost.

chocolate peanut butter cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) semisweet chocolate chips to the batter.

peanut butter cupcakes with fudge frosting

Prepare the basic cupcake recipe. For the frosting, substitute smooth peanut butter for the crunchy. Add 2 tablespoons Dutch-process cocoa powder to the frosting mixture after adding the milk.

peanut butter bar cupcakes

Prepare the basic cupcake recipe. When the cupcakes have cooled, use a sharp knife to slice off the tops. Using a teaspoon, hollow out a small hole in the top of each cupcake. Spoon 1/2 teaspoon chopped peanut candy bar into the small hole. Place the top back on the cupcake and frost.

variations

see
base recipe

poppy seed cupcakes with orange & lemon drizzle

Prepare the basic cupcake recipe using 1/2 tablespoon orange zest and 1/2 tablespoon lemon zest. To make the drizzle, use 2 tablespoons lemon juice and 2 tablespoons orange juice.

poppy seed & blueberry cupcakes with lime drizzle

Prepare the basic cupcake recipe. After creaming the batter, stir in 1/2 cup (2 oz.) blueberries, and substitute 1 tablespoon finely grated lime zest for the lemon zest.

poppy seed & cranberry cupcakes with lemon drizzle

Prepare the basic cupcake recipe. After creaming the batter, stir in 1/2 cup (3 1/2 oz.) dried chopped cranberries.

almond poppy seed cupcakes with almond drizzle

Prepare the basic cupcake recipe, substituting 1 teaspoon almond extract for the lemon zest. For the drizzle, substitute 1 teaspoon almond extract plus 3 tablespoons milk in place of the lemon juice.

variations

see
base recipe

cassis-drizzled madeleines

Prepare the basic recipe. For the drizzle, substitute 4 tablespoons cassis liqueur for the lemon juice, and proceed as in base recipe.

chocolate madeleines

Prepare the basic recipe. Substitute 2 tablespoons Dutch-process cocoa powder for 2 tablespoons of the flour.

vanilla madeleines

Prepare the basic recipe. Add 1 teaspoon vanilla extract to the eggs and sugar before creaming the batter. For the drizzle, mix 1 cup (4 1/2 oz.) confectioners’ sugar, 4 tablespoons milk, 1/2 teaspoon vanilla extract until it resembles the consistency of heavy cream. Proceed as in base recipe.

orange madeleines

Prepare the basic cupcake recipe, substituting orange zest for lemon.

variations

see
base recipe

chocolate chip & banana cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) semisweet chocolate chips along with the mashed bananas.

cinnamon & oat-topped banana cupcakes

Prepare the basic cupcake recipe, omitting the frosting. Place 3 tablespoons granulated sugar, 1 teaspoon cinnamon, 2 tablespoons softened sweet butter, 4 tablespoons rolled oats, and 1 tablespoon flour in a medium bowl. Mix until well combined. Sprinkle a little over the cupcakes before baking them.

walnut & cinnamon-frosted banana cupcakes

Prepare the basic cupcake recipe. Add 3 tablespoons chopped walnuts and 1 teaspoon cinnamon to the frosting after creaming it.

blueberry & banana cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 oz.) dried blueberries along with the mashed bananas.

see
variations

Cooking with flowers goes back centuries. You can find old recipes for flower water, jellies, jams, and yes, cupcakes!