500 Cupcakes (18 page)

To make the frosting, sift the confectioners’ sugar in a medium bowl. Slowly add the lemon juice until the mixture becomes firm but spreadable. Spread onto the cupcakes, and sprinkle with the colored sugar.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

These fun and festive little cakes will look superb on your Christmas dessert table. You can find ready-to-roll fondant frosting at cake decorating and baking supply shops.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients into 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. Dust 2 cookie sheets with confectioners’ sugar. To make the frosting, divide the fondant in half. In a bowl, work green food coloring into one half and set aside. Roll the white fondant frosting to 1/8 in. (3 mm) thick. Cut 18 circles using a 2-inch (5-cm) cookie cutter and set them on one of the cookie sheets. Roll the green fondant frosting to 1/8 in. (3 mm) thick. Using a small Christmas tree cookie cutter, cut shapes out of the frosting and place them on the other cookie sheet to firm a little. Brush each cupcake with a little raspberry jam, then place a white fondant disc on top. Top with a Christmas tree and decorate with the colored balls.

Makes 1 1/2 dozen

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variations

These cupcakes are delightful for a Christmas gathering. You can serve them on Christmas Eve when Santa’s sleigh has set off and the kids are tucked into bed.

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.

For the frosting, beat the butter, confectioners’ sugar, vanilla, and sherry in a medium bowl until smooth and creamy. Spread on top of the cupcakes. Sprinkle a little coconut on top to resemble snowflakes.

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

With their red, white, and blue frosting, these cupcakes make for a festive Fourth of July!

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, beat the butter and confectioners’ sugar until soft. Add the vanilla and beat again. Spread onto the cooled cupcakes. Divide fondant into thirds. In one bowl, color one third with red coloring. In a second bowl, color another third blue. Roll white fondant to 1/8 in. (3 mm) thick. Cut out 18 circles using a 2 1/2-in. (6-cm) cookie cutter and lay on top of the frosted cupcakes. Roll out red and blue fondant to 1/8 in. (3 mm) thick. Cut out stars and thin stripes of the colors and lay them on white fondant, mimicking the look of the American flag. Store unfrosted in an airtight container for up to 3 days.

Makes 1 1/2 dozen

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variations

These cupcakes make a delightful romantic gift for your true love on Valentine’s Day — don’t forget to attach a lover’s message!

Preheat the oven to 350˚F (175˚C). Dust two cookie sheets with confectioners’ sugar and put aside. 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 cupcakes and cool on a rack.

To make the frosting, divide the fondant in half. In one bowl, color one half with red food coloring. Roll the white fondant frosting to 1/8 in. (3 mm) thick. Cut 18 circles using a 2 1/2-in. (6-cm) cookie cutter, and set them on one of the cookie sheets. Roll the red fondant frosting to 1/8 in. (3 mm) thick. Using a heart-shaped cutter, cut out 18 small hearts and set them on the other cookie sheet. Brush each cupcake with a little jam and lay a white circle on top. Place a heart on top of the circle. Decorate with silver balls around the edge. 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

This is an easy and fun way to personalize birthday cupcakes!

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.

For the frosting, beat the butter and confectioners’ sugar in a medium bowl until soft and creamy. Add the vanilla and beat again. Spread onto the cooled cupcakes. Divide the fondant frosting into thirds. In a bowl, color one third with red food coloring. In a second bowl, color another third with blue food coloring. Roll the white fondant to 1/8 in. (3 mm) thick. Cut 18 circles using a 2 1/2-in. (6-cm) cookie cutter. Lay on top of the frosted cupcakes. Roll the red and blue fondant to 1/8 in. (3 mm) thick. Using mini alphabet cookie cutters, cut out initials and decorate the cupcakes. Garnish with silver balls.

Makes 1 1/2 dozen

variations

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base recipe

silver egg nests

Prepare the basic cupcake recipe, substituting 54 silver candy-coated almonds for the candy eggs.