500 Cupcakes (22 page)

Preheat the oven to 350˚F (175˚C). Line a 12-cup mini muffin pan with paper baking cups. Combine the blackberries, water, and 1/2 cup sugar in a small saucepan over low heat. Simmer for about 5 minutes, until the fruit starts to release its juices. Set aside to cool. Combine the rest of the ingredients in a medium bowl and beat with an electric mixer until pale and creamy, about 2 to 3 minutes. Spoon the batter into the cups. Spoon a little of the fruit on top and divide evenly among cupcakes. Bake for 20 minutes. Remove the pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.

To make the ganache before serving, melt the chocolate and cream in a double boiler over low heat, until glossy and smooth. Dollop a spoonful of ganache onto each cooled cupcake and top with a blackberry. Refrigerate until set, then serve.

Makes 1 dozen small cupcakes

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variations

Try these for a kids’ party and watch their faces as the candy explodes in their mouths!

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all 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 butter, confectioners’ sugar, and vanilla in a medium bowl until smooth. Smear onto the cupcakes and sprinkle with Pop Rocks candy.

Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

These cupcakes aren’t donuts, but I’m sure you’ll see the likeness when you bite into one.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients, except the jelly, in a large bowl and beat with an electric mixer, 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.

Slice the top off each cupcake, hollow out a small hole with a teaspoon, and fill with the jelly. Replace the top. To make the frosting, slowly beat the cream cheese and confectioners’ sugar in a large bowl with an electric mixer until creamy and soft. Add the lemon juice and vanilla, and beat briskly until well combined. Spread the frosting onto the cupcakes.

Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

variations

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base recipe

pecan s’more cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) roughly chopped pecans for the walnuts.

white chocolate s’more cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) white chocolate chips for half the semisweet chocolate.

chocolate & raspberry s’more cupcakes

Prepare the basic cupcake recipe. Add 1/2 cup (2 oz.) lightly crushed raspberries along with the coconut and walnuts.

banana s’more cupcakes

Prepare the basic cupcake recipe, substituting 1 fresh sliced banana for the walnuts.

strawberry s’more cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 oz.) fresh sliced strawberries for the walnuts.

variations

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base recipe

koala bear cupcakes

Prepare the basic cupcake recipe. Omit the rolled fondant. Color the frosting with brown food coloring instead of red. Make a koala face on each cupcake: A chocolate-covered Brazil nut for the nose, 2 walnut halves for ears, and 2 candy eyes.

sneaky snake cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 2 oz. green ready-rolled fondant frosting for the white fondant. Brush each cupcake with a little fruit jelly. Roll the green fondant thinly and, using a cookie cutter, cut 18 circles 2-1/2 in. (6-cm) across and place one on each cupcake. For the trees, cut 6 chocolate sticks into 3 sections 2-in. (5-cm) in length, and stand upright on the fondant frosting. Roll 2 oz. red fondant frosting into 18 sausages 6-in. (15-cm) in length. Curl the fondant around the chocolate “trees” and decorate with candy-eyes.

bling cupcakes

Prepare the basic cupcake recipe. Omit the rolled fondant. Decorate the red frosting on the cupcakes with silver and gold candy balls.

variations

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base recipe

chocolate-frosted cone cupcakes

Prepare the basic cupcake recipe. To the frosting, add 1/2 cup (3 1/2 oz.) chocolate chips along with the cream and vanilla.

choc & mint-frosted cone cupcakes

Prepare the basic cupcake recipe. To the frosting, add 1/2 cup (3 1/2 oz.) mint chocolate chips along with the cream. Substitute 1 teaspoon mint extract for the vanilla.

honey & cream-frosted cone cupcakes

Prepare the basic cupcake recipe. To the frosting, add 1/3 (4 oz.) cup honey after creaming the confectioners’ sugar and butter.

strawberry ice cream cone cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (2 oz.) mashed fresh strawberries for the cream. Decorate with a strawberry on top of each cone.

caramel apple ice cream cone cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (4 fl. oz.) apple juice for the cream. Drizzle each cone with prepared caramel ice cream sauce.

variations

see
base recipe

azure cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute blue food coloring for pink, and top with blue azure sugar crystals.

lavender sugar cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute blue food coloring for pink. Make lavender sugar by combining 3 tablespoons lavender flowers and 3/4 cup (5 oz.) superfine sugar in a food processor for about 2 minutes. Put the sugar in a cool dry place, and let the flavors mingle for about 2 hours. Sprinkle on top of the frosting.

rose sugar cupcakes

Prepare the basic cupcake recipe. Make rose-petal sugar by combining 3 tablespoons red rose petals and 3/4 cup (5 oz.) superfine sugar in a food processor for about 2 minutes. Put the sugar in a cool dry place, and let the flavors mingle for about 2 hours. Sprinkle on top of the frosting.

pink lemonade cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1 tablespoon sugar-free pink lemonade drink mix.

variations

see
base recipe

minted cookies & cream cupcakes

Prepare the basic cupcake recipe, using cream-filled mint chocolate cookies in both the cupcakes and the frosting.

graham crackers & cream cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) crushed graham crackers for 10 cookies in the cupcakes, and another 1/2 cup (3 1/2 oz.) crushed graham crackers for the cookies in the frosting.

chocolate, nougat & cream cupcakes