500 Cupcakes (8 page)

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the frosting, combine the cream cheese and confectioners’ sugar, and beat with an electric mixer until soft and creamy. Add the rosewater and stir well. Add pistachios, or save them for garnish. Swirl frosting onto the top of the cupcakes and garnish with pistachios if desired. Store without frosting for up to 3 days in an airtight container, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

For adults only! These cupcakes would be ideal on a cold winter night.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes.

With a skewer or toothpick, poke holes in the tops of the cupcakes, then drizzle lightly with Armagnac. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese in a bowl with an electric mixer until light and fluffy. Beat in the confectioners’ sugar for 1 to 2 minutes, then beat in the orange extract and zest until smooth and light. Spread the frosting on the cupcakes. Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.

Makes 1 1/2 dozen

see
variations

The hearty flavor of these cupcakes is perfect for tailgating parties and fall picnics.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Sift the dry ingredients into a medium bowl and put aside. In a large bowl, beat the eggs and sour cream with an electric mixer. Add the sugar and mix well. Then add the dry ingredients in 3 batches, and mix until smooth. Stir in the raisins and pecans. Spoon the batter into the cups.

Bake for 20 minutes until firm. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese and butter together with an electric mixer, until light and fluffy. Add the confectioners’ sugar and beat until creamy. Beat in the orange zest and the juice. Spread the frosting on the 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

Cardamom has a pungent aroma and is often used in Indian cooking to flavor curries.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake in the oven for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

To make the frosting, beat the confectioners’ sugar, butter, sour cream, orange zest, and orange extract with an electric mixer until smooth. Spread the frosting on the cupcakes and top each with 2 cardamom pods. Store unfrosted for up to 2 days in an airtight container, or freeze for up to 3 months.

Makes 1 1/2 dozen

variations

see
base recipe

frosted flower cupcakes

Prepare the basic cupcake recipe. To prepare the frosted flowers, put an egg white in a small bowl and some granulated sugar in another small bowl. Take a selection of flower petals (roses and pansies work well) and brush with egg white on both sides. Dust the petals with the sugar, place on a tray, and leave in a cool dry place to dry and stiffen. Lay on top of the frosted cupcakes.

rose cupcakes

Prepare the basic cupcake recipe. Substitute 2 dozen rose petals for the carnations.

citrus cream carnation cupcakes

Prepare the basic cupcake recipe. To make a citrus cream frosting, combine 1/2 cup (4 oz.) cream cheese with 2 teaspoons orange and lemon zest in a small bowl. Stir in 3 tablespoons confectioners’ sugar, spread onto the cupcakes, and garnish with the carnations.

jordan almond cupcakes

Prepare the basic cupcake recipe, substituting almond extract for vanilla. Substitute pastel coated Jordan almonds for the carnations.

variations

see
base recipe

chocolate chip & chai cupcakes

Prepare the basic cupcake recipe, stirring in 1/2 cup (3 1/2 oz.) semisweet chocolate chips after adding the buttermilk.

cinnamon & orange chai cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons cinnamon to the dry ingredients. Add 1 tablespoon grated orange zest along with the buttermilk.

white chocolate & vanilla chai cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (3 1/2 oz.) white chocolate chips and 1 teaspoon vanilla extract after adding the buttermilk.

chai cupcakes with lemon drizzle

Prepare the basic cupcake recipe. Omit the cream cheese and whisk the confectioners’ sugar, lemon juice, and vanilla together and drizzle over the cupcakes.

malted milk cupcakes

Prepare the basic cupcake recipe, substituting malted milk powder for the chai. For the frosting, substitute 2 tablespoons chocolate syrup for the lemon juice and decorate the cupcakes with chocolate-covered malted milk balls.

variations

see
base recipe

fennel & orange cupcakes

Prepare the basic cupcake recipe. Add 1 tablespoon finely grated orange zest to the cupcake mixture. For the frosting, substitute 1 teaspoon orange extract for the vanilla.

fennel & almond cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons chopped blanched almonds after mixing the cupcake batter.

fennel & pink pepper cupcakes

Prepare the basic cupcake recipe. For the frosting, omit the vanilla extract and instead add 1 teaspoon finely crushed pink peppercorns.

cardamom cupcakes

Prepare the basic cupcake recipe, substituting crushed cardamom seeds for the fennel and orange-flavored liqueur for the licorice-flavored liqueur.

poppy seed & amaretto cupcakes

Prepare the basic cupcake recipe, substituting poppy seeds for the fennel and almond-flavored liqueur for the licorice-flavored liqueur.