500 Cupcakes (20 page)

white chocolate independence day cupcakes

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

candied peel independence day cupcakes

Prepare the basic cupcake recipe, folding 2 tablespoons chopped candied peel into the creamed batter.

red, white & blueberry independence day cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting for the fondant. Decorate the cupcakes with 1 cup (4 1/2 oz.) sliced strawberries and 1 cup (4 1/2 oz.) whole blueberries.

sparkler cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute prepared white frosting for the fondant. Decorate the cupcakes with sanding sugar and place a sparkler in the center of each.

variations

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base recipe

white chocolate heart cupcakes

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

macadamia nut heart cupcakes

Prepare the basic cupcake recipe, folding 1/2 cup (3 1/2 oz.) lightly toasted and chopped macadamia nuts into the creamed batter.

cherry heart cupcakes

Prepare the basic cupcake recipe, folding 4 tablespoons chopped candied cherries into the creamed batter.

raspberry heart cupcakes

Prepare the basic cupcake recipe, substituting prepared white frosting for fondant. Decorate with 2 cups (8 oz.) fresh raspberries.

be mine heart cupcakes

Prepare the basic cupcake recipe, substituting prepared white frosting for fondant. Decorate with 2 cups (10 oz.) valentine-themed heart candies.

variations

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base recipe

cherry & almond birthday cupcakes

Prepare the basic cupcake recipe, folding 2 tablespoons chopped candied cherries and 2 tablespoons chopped blanched almonds into the creamed batter.

orange birthday cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon orange extract to the creamed batter.

candied fruit birthday cupcakes

Prepare the basic cupcake recipe, folding 3 tablespoons chopped candied citrus fruits into the creamed batter.

happy birthday cupcakes

Prepare the basic cupcake recipe, substituting prepared white frosting for fondant. Decorate with colored sprinkles and place a small candle in the center of each cupcake.

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variations

Building s’more cupcakes is great fun for everyone. They require little fuss and effort, with a quick assembly and baking time.

Preheat the oven to 325˚C (160˚C). Place 12 paper baking cups in a muffin pan. Lay a graham cracker in the bottom of each cup. Add a piece of chocolate, followed by a sprinkle of walnuts and coconut. Lay another graham cracker on top.

Bake for 7 minutes, until the chocolate has melted. Remove pan from the oven. Push the graham cracker “lids” down so that they are secure.

Pop a couple of marshmallows on top of each cupcake. Return pan to the oven for 10 minutes, until the marshmallows melt and brown slightly.

Remove pan from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack.

Store in an airtight container for up to 24 hours.

Makes 1 dozen

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variations

These funky toadstool cupcakes will brighten up any children’s party. You can find white fondant frosting at cake decorating and baking supply stores.

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, cream the confectioners’ sugar, butter, and salt in a medium bowl with an electric mixer until smooth. Add a few drops of the food coloring, and mix until the frosting is a uniform bright red. Cut small circles out of the fondant icing. Spoon the red frosting onto the cupcakes and place the white fondant circles on top. 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 cupcakes look like ice cream — but they won’t melt!

Preheat the oven to 350˚F (175˚C). Line a 24-cup mini muffin pan with paper baking cups. 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 pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Peel off the paper baking cups, and place the cupcakes inside the ice cream cones.

To make the frosting, beat the confectioners’ sugar, butter, and salt using an electric mixer. Add the cream and vanilla, and beat until smooth. Pipe the mixture in a swirl on top of the cupcake. Shake some sprinkles on top.

Store without frosting in an airtight container for up to 2 days.

Makes 2 dozen

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variations

Pink in name, pink in nature — these frosted cupcakes will brighten up any occasion!