500 Cupcakes (17 page)
Authors: Fergal Connolly
apple brandy upside-down cupcakes
Prepare the basic cupcake recipe. Replace the pineapple mixture with 20 oz. apples, peeled, cored, and sliced, 1/2 cup (1 stick) sweet butter, melted, 3/4 cup (7 oz.) packed brown sugar, and 4 tablespoons apple brandy. Combine, and proceed as in base recipe.
variations
see
base recipe
chocolate chip & caramel cupcakes
Prepare the basic cupcake recipe, mixing 4 tablespoons semisweet chocolate chips into the batter after the milk has been added.
ginger & caramel cupcakes
Prepare the basic cupcake recipe, mixing 3 tablespoons chopped candied ginger into the batter after the milk has been added.
chocolate nougat cupcakes
Prepare the basic cupcake recipe, substituting 6 1/2 mini Baby Ruth bars for the caramel.
peanut butter cup cupcakes
Prepare the basic cupcake recipe, substituting 3 1/2 ounces of chopped chocolate-covered peanut butter cups for the caramel.
variations
see
base recipe
date & apricot pudding cupcakes
Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) dried apricots for half the chopped dates.
date & walnut pudding cupcakes
Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped walnuts for half the chopped dates.
date & pistachio pudding cupcakes
Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped pistachios for half the chopped dates.
sticky figgy pudding cupcakes
Prepare the basic cupcake recipe. Substitute 2/3 cup (4 oz.) chopped dried figs for half the chopped dates.
This chapter will provide inspiration for your next special occasion, whether a holiday like Valentine’s Day, or a birthday or wedding.
see
variations
These cute nests make the perfect gift for your little Easter bunnies.
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
for the frosting
3/4 cup (4 1/2 oz.) semisweet chocolate, chopped
2 tbsp. heavy cream
10 oz. chocolate, flaked
54 candy-covered mini chocolate eggs
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine 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.
To make the frosting, put the semisweet chocolate and cream in a small saucepan over a low heat. Stir gently until combined. Remove from the heat and stir until the mixture is smooth. Swirl onto the cooled cupcakes. Top with flaked chocolate and place 3 mini eggs on top of each one.
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
These cupcakes are perfect for a home-style wedding. Each of your guests can take one home as a memento of the day.
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
for the frosting
2 1/2 cups confectioners’ sugar
2 tbsp. lemon juice
54 Jordan almonds
18 frosted roses
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine 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.
To make the frosting, sift the confectioners’ sugar into a medium bowl. Add the lemon juice gradually, until it holds its shape. Spread onto the cupcakes, and top with almonds and roses.
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
Make these with matzoh meal, also known as cake meal. We have added fresh blueberries to these passover treats.
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1/2 cup matzoh meal
2 tbsp. potato starch
1 tsp. cinnamon
1 3/4 cups blueberries
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan.
In a medium bowl, beat the sugar, oil, and eggs with an electric mixer for 2 to 3 minutes. Set aside. In a small bowl, sift together the matzoh meal, potato starch, and cinnamon. Add the dry ingredients to the egg mixture. Stir in the blueberries. Spoon the mixture into the cups.
Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
see
variations
Traditionally, a quarter and a ring are hidden in barm brack cakes. The person who finds the ring will soon be married and the person who finds the quarter will soon be wealthy.
1/2 cup (3 1/2 oz.) raisins
1/2 cup (3 1/2 oz.) golden raisins
1/2 cup (3 1/2 oz.) currants
1 cup brewed black tea
4 cups all-purpose flour
1 tsp. allspice
1/3 cup packed brown sugar
1 tsp. baking powder
Pinch of salt
1 large egg
1/2 cup (1 stick) sweet butter, melted
In a large bowl, soak the dried fruits in the tea. Leave overnight or for a minimum of 6 hours.
Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin pan with a little oil.
Mix the dry ingredients in a large bowl. In a separate large bowl, mix the egg and butter. Add the soaked and strained fruit, and stir well. Fold in the flour mixture.
Spoon the mixture into the prepared pan. (Optional: Place a ring in one of the cakes, and a quarter in another.) Bake for approximately 30 minutes until the cupcakes are a dark golden color. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve with sweet butter.
Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Makes 1 dozen
see
variations
Our version of the classic Mardi Gras “king cake.” The colors traditionally used on the cake represent justice, faith, and power.
for the cupcakes
1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
for the frosting
2 1/2 cups confectioners’ sugar
2 tbsp. lemon juice
2 tbsp. gold-colored sugar
2 tbsp. green-colored sugar
2 tbsp. purple-colored sugar
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine 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.
