500 Cupcakes (15 page)

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variations

Try using different oval or rectangular-shaped friand pans. They are available from specialty cookware stores. If you can’t find a friand pan, a regular muffin pan works fine.

Preheat the oven to 350˚F (175˚C). Grease 12 small friand pans with a little of the butter. Mix all the ingredients in a large bowl, reserving half the raspberries, until just combined.

Pour the batter into the prepared pans and scatter the remaining raspberries on top. Bake for 25 minutes, until golden and firm.

Remove pans from the oven and cool for 5 minutes. Turn friands out onto a rack and cool completely. Serve dusted with confectioners’ sugar.

Store in an airtight container for up to 2 days.

Makes 1 dozen

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An unusual take on the classic key lime pie. The cupcakes look great and taste even better!

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Place all the cupcake ingredients in a large 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 filling, combine the lime juice and condensed milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450˚F (230˚C). Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more than 1 day in an airtight container.

Makes 1 1/2 dozen

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A classic cake scaled down to a cupcake! When turning out the cupcakes, allow the sweet juices of the pineapple to be absorbed into the golden sponge.

Preheat the oven to 350˚F (175˚C). Grease two 12-cup muffin pans with butter, and dust with a little flour, tapping out the excess. In the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar.

Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter on top of the pineapple mixture in each cup. Bake for 25 minutes. Remove pans from the oven and cool for 10 minutes.

Turn out the cupcakes onto dessert plates, and serve warm with heavy cream if desired.

Store in an airtight container for up to 2 days.

Makes 2 dozen

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variations

These delightful cupcakes contain a rich and gooey caramel surprise. They are an ideal companion for a cup of Earl Grey tea.

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan.

In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, baking powder, salt, and milk, and beat until well combined.

Spoon the mixture into the cups. Push a couple of the caramels into the center of each cupcake, and place them in the oven.

Bake for 20 minutes. Cool for 5 minutes in the pan. Turn onto a plate and serve while warm.

Makes 1 dozen

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variations

This is an old classic British pudding that has recently enjoyed a bit of a renaissance.

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Preheat the oven to 375˚F (190˚C). Line 8 muffin pans with baking parchment. In a medium bowl, combine the flour, baking powder, salt, and sugar. In a separate medium bowl, beat the milk, egg, vanilla, and butter until smooth and pale, about 2 to 3 minutes. Pour the batter over the flour mixture and stir with a wooden spoon. Fold in the dates. Scrape the mixture into the muffin pans, filling each cup about halfway. For the topping, sprinkle 1 tablespoon of the sugar on top of the batter in each cup. Put a half-tablespoon piece of butter on top of each cupcake, then pour about 1 tablespoon water over each.

Bake for 25 minutes. Remove from oven and cool for 5 minutes in the pan. Invert onto plates, peel off the parchment, and serve immediately.

Makes 8

variations

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base recipe

chocolate chip florentine cupcakes

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

cherry florentine cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped candied cherries after creaming the batter.

almond florentine cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped blanched almonds after creaming the batter.

tipsy florentine cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 fl. oz.) Amaretto for 1/4 cup (2 fl. oz.) of the buttermilk.

variations

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base recipe

strawberries & white chocolate cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) white chocolate chips to the creamed batter.

strawberries & honey cupcakes

Prepare the basic cupcake recipe. For the topping, substitute 2 tablespoons honey for the confectioners’ sugar.

strawberries & lime cupcakes

Prepare the basic cupcake recipe. For the topping, substitute 1 tablespoon lime juice for the vanilla extract. Substitute 4 tablespoons lime jelly for the strawberry jelly.

berries & cream cupcakes

Prepare the basic cupcake recipe. For the topping, substitute 4 cups (1 lb.) mixed berries for the strawberries.