500 Cupcakes (9 page)

variations

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base recipe

rhubarb, cinnamon & ginger cupcakes

Prepare the basic cupcake recipe. Add 2 teaspoons cinnamon to the cupcake mixture before stirring the batter.

rhubarb, custard & ginger cupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally and spread 1 tablespoon custard (or prepared vanilla pudding) onto the base. Pop the top back on and smother with the ginger frosting.

golden raisin, rhubarb & ginger cupcakes

Prepare the basic cupcake recipe. After mixing the batter, add 1/4 cup (2 oz.) golden raisins.

lemony rhubarb cupcakes

Prepare the basic cupcake recipe, substituting lemon zest for the vanilla extract. In the frosting, substitute lemon juice for lime juice and omit the ground and candied ginger.

orange rhubarb cupcakes

Prepare the basic cupcake recipe, substituting orange zest for the vanilla extract. In the frosting, substitute orange juice for lime juice and finely chopped candied orange peel for the ground and candied ginger.

variations

see
base recipe

dark chocolate & lavender cupcakes

Prepare the basic cupcake recipe. After mixing the batter, fold in 1/2 cup (3 1/2 oz.) dark chocolate chips.

lavender blueberry cupcakes

Prepare the basic cupcake recipe, substituting lemon zest for vanilla and adding 1 cup dried blueberries to the cupcake batter after creaming. For the frosting, substitute 2 tablespoons lemon juice for the honey and 1 cup (4 oz.) fresh blueberries for the lavender flowers.

lavender & orange flower cream cupcakes

Prepare the basic cupcake recipe. To make the frosting, combine 3 tablespoons orange flower water with the cream cheese and confectioners’ sugar. Add the honey. Beat well and stir in the lavender flowers.

lemon lavender cupcakes

Prepare the basic cupcake recipe, substituting lemon zest for the vanilla extract. To make the frosting, add 1 teaspoon lemon zest to the cream cheese and confectioners’ sugar. Add the honey. Beat well and stir in the lavender flowers.

variations

see
base recipe

macadamia hummingbird cupcakes with marmalade frosting

Prepare the basic cupcake recipe adding 1/2 cup (3 1/2 oz.) chopped macadamia nuts after mixing in the eggs.

hummingbird cupcakes with figs

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) chopped dried figs for the pineapple.

hummingird cupcakes with lemon frosting

Prepare the basic cupcake recipe. To make the frosting, substitute 2 tablespoons lemon juice for the orange juice, and 2 tablespoons lemon curd for the marmalade.

hummingbird cupcakes with pineapple frosting

Prepare the basic cupcake recipe. To make the frosting, substitute 2 tablespoons lemon juice for the orange juice, and 1/4 cup (1 1/2 oz.) crushed pineapple for the marmalade.

black walnut hummingbird cupcakes with marmalade frosting

Prepare the basic cupcake, adding 1/2 cup (2 oz.) finely ground black walnuts to the batter after creaming.

variations

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base recipe

pomegranate & rosewater cupcakes

Prepare the basic cupcake recipe. For the frosting, add 3 tablespoons pomegranate seeds after combining the cream cheese and confectioners’ sugar.

walnut & rosewater cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons chopped walnuts for the pistachios.

almond & rosewater cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons toasted almonds for the pistachios.

pistachio & orange flower water cupcakes

Prepare the basic cupcake recipe, substituting orange flower water for the rosewater. For the frosting, substitute 1 tablespoon orange flower water for the rosewater.

pistachio & amaretto cupcakes

Prepare the basic cupcake recipe, substituting 1 tablespoon Amaretto for the 1 teaspoon rosewater.

variations

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base recipe

orange, chocolate chip & armagnac cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) semisweet chocolate chips after combining the rest of the cupcake ingredients.

almond & amaretto cupcakes

Prepare the basic cupcake recipe, substituting 2 tablespoons Amaretto for the Armagnac. Add 3 tablespoons ground almonds to the cupcake mixture along with the other ingredients. For the frosting, add 2 tablespoons chopped almonds, and omit the orange juice and zest.

hazelnut & kahlua cupcakes

Prepare the basic cupcake recipe, substituting 2 tablespoons Kahlua for the Armagnac. Add 3 tablespoons finely chopped hazelnuts to the cupcake mixture along with the other ingredients. For the frosting, add 2 tablespoons chopped hazelnuts, and omit the orange juice and zest.

orange, prune & armagnac cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 oz.) chopped, pitted prunes after combining the rest of the cupcake ingredients.

variations

see
base recipe

ginger-frosted spiced sour cream cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons chopped candied ginger for the orange zest and orange juice.

coffee-frosted spiced sour cream cupcakes

Prepare the basic cupcake recipe, but omit the frosting. For the frosting, mix 2 tablespoons strong coffee and 2 tablespoons malted milk powder until dissolved. Whisk 1 1/2 cups (10 oz.) confectioners’ sugar into the coffee mixture until dissolved.

maple & walnut-frosted spiced sour cream cupcakes

Prepare the basic cupcake recipe. To make the frosting, add 1/2 teaspoon maple-flavored extract to the creamed confectioners’ sugar, butter, and cream cheese. Omit the orange juice and zest. Smear the frosting onto the cupcakes and top with 1/2 cup (3 1/2 oz.) chopped walnuts.

applesauce spiced cupcakes

Prepare the basic cupcake recipe, substituting applesauce for the sour cream.

variations

see
base recipe

coffee & cardamom-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, omit the orange zest and extract. Add 2 tablespoons instant coffee granules to 1 teaspoon hot coffee. Stir to dissolve. Stir in 1 tablespoon Kahlua. Set aside to cool. Stir the cooled coffee mixture into the creamed confectioners’ sugar, butter, and sour cream.

cardamom, custard & orange cupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally and spread 1 tablespoon custard (or prepared vanilla pudding) onto the base. Pop the top back on and smother with the orange frosting.

cardamom & lemongrass cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1 tablespoon finely chopped lemongrass after creaming the other ingredients.

cardamom, ice cream & orange cupcakes

Prepare the basic cupcake recipe. Slice the cupcakes horizontally and place a small scoop of cinnamon ice cream onto the base. Pop the top back on and drizzle with warm caramel ice cream topping.