500 Cupcakes (24 page)
Authors: Fergal Connolly
variations
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base recipe
boston cream donut cupcakes
Prepare the basic cupcake recipe. Substitute 1/2 cup (4 fl. oz.) vanilla custard or pie filling for the raspberry jelly.
chocolate custard donut cupcakes
Prepare the basic cupcake recipe. Substitute 1/2 cup (4 fl. oz.) chocolate custard or pie filling for the raspberry jelly.
marmalade donut cupcakes
Prepare the basic cupcake recipe. Substitute 1/2 cup (5 oz.) orange marmalade for the raspberry jelly.
peanut butter & jelly donut cupcakes
Prepare the basic cupcake recipe. For the frosting, substitute creamy peanut butter for the cream cheese.
Wholesome, moist, and sweet banana and honey cupcakes, dairy-free berry cupcakes, gluten-free pecan cupcakes, and chocolate vegan cupcakes — anyone with special dietary requirements will be well catered for with the selection of recipes in this chapter.
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variations
Couscous, the world’s smallest pasta, is a staple throughout northern Africa. It gives these cupcakes a light and elegant texture.
1/2 cup couscous
1/2 cup boiling water
2 cups all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
Pinch of salt
1 tsp. toasted cumin seeds
1 tsp. ground coriander
1 large egg
4 tbsp. olive oil
1 tbsp. lemon zest
2 tbsp. chopped flat-leaf parsley
Preheat the oven to 350˚F (175˚C). Place 24 mini paper cups in a muffin pan. Put the couscous in a medium bowl and pour the boiling water over it. Cover and leave for 5 minutes, so the grains absorb the liquid. Fluff the grains apart with a fork.
Mix the dry ingredients in a bowl with a spoon. Beat the egg and oil in a large bowl with an electric mixer until combined. Add the couscous and the dry ingredients and mix until nearly combined. Fold in the lemon zest and parsley. 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 2 dozen mini cupcakes
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variations
These unusually savory cupcakes make an ideal wholesome treat.
for the cupcakes
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
Pinch of salt
2 large eggs
1 cup whole milk
4 tbsp. (1/2 stick) sweet butter, melted
for the frosting
1/2 cup basil pesto
1 1/2 cups cream cheese, softened
12 cherry tomatoes
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into a muffin pan. In a medium bowl, stir the dry ingredients. Beat the eggs, milk, and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture, and stir until just combined. Spoon the batter into the cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the pesto and cream cheese with an electric mixer until smooth and creamy. Smear the frosting onto the cooled cupcakes and top with the cherry tomatoes.
Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 dozen
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variations
This familiar combination makes a truly delicious cupcake.
for the cupcake
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
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup (about 2) mashed bananas
for the frosting
1 cup cream cheese, softened
1 1/2 cups confectioners’ sugar, sifted
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana
Preheat the oven to 350˚F (175˚C). Place 24 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, buttermilk, almonds, vanilla, and cinnamon in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the peanut butter chips and mashed banana. Spoon the batter into the paper cups. Bake for 20 minutes. Remove pan and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with an electric mixer until soft and light. Add the lemon juice, vanilla, and mashed bananas. Beat until well combined. Spoon the frosting over the cupcakes.
Store unfrosted in an airtight container for up to 2 days or freeze for up to 3 months.
Makes 2 dozen
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variations
Ricotta cheese is lower in fat than cream cheese and it has a great texture.
1 cup graham cracker crumbs
3 tbsp. margarine, melted
2 tbsp. honey
4 cups part-skim ricotta cheese
4 large eggs
1 1/2 cups confectioners’ sugar, sifted
1 tsp. orange extract
1/2 cup (3 1/2 oz.) walnut halves
Preheat the oven to 325˚F (160˚C). Place 12 baking cups in a muffin pan.
In a food processor, combine the cracker crumbs, margarine, and honey. Spoon 1 tablespoon of the mixture into each cup, pressing firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta with an electric mixer until soft. Then beat in the eggs, confectioners’ sugar, and orange extract. Spoon the mixture into the cups. Place a walnut on top of each cupcake.
Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until ready to serve.
Store covered in the refrigerator for up to 2 days.
Makes 1 dozen
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variations
After you have used the seeds from the vanilla bean, put the pod into an airtight jar and pour granulated sugar on top. In a few weeks you will have vanilla sugar!
for the cupcakes
3 large egg yolks
1 cup granulated sugar
1 vanilla bean, pod removed
1/4 cup cold water
1 cup cake flour
1 tsp. baking powder
Pinch of salt
5 large egg whites
1/8 tsp. cream of tartar
for the glaze
1 1/2 cups confectioners’ sugar
1 tsp. vanilla extract
2 tbsp. lemon juice
1 tbsp. poppy seeds
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan. In a large bowl, beat the egg yolks and half the sugar until pale and creamy. Then add the vanilla seeds. Add the water, flour, baking powder and salt to the egg mixture and beat with an electric mixer until just combined. In a medium bowl, combine the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Add the remaining sugar, one-third at a time, beating well after each addition. Using a metal spoon, gently fold the egg whites into the batter. Spoon the mixture into the cups. Bake for 20 minutes. Remove and cool slightly. To make the glaze, sift the confectioners’ sugar in a bowl. Add the vanilla extract, lemon juice, and poppy seeds and beat until creamy and slightly runny. Drizzle the glaze over warm cupcakes.
Store in an airtight container for up to 2 days, or freeze for up to 3 months.
Makes 1 dozen
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variations
This recipe has only a small amount of flour to give the cupcakes a light, fluffy texture.
1/2 cup Dutch-process cocoa powder
3/4 cup packed light brown sugar
3 tbsp. all-purpose flour
Pinch of salt
1 tsp. vanilla extract
1 tsp. orange extract
3/4 cup fat-free milk
1 cup chopped bittersweet chocolate
1 large egg, lightly beaten
3 large egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar
Cocoa powder, for dusting
confectioners’ sugar, for dusting
In a heavy saucepan, combine the cocoa, sugar, flour, salt, vanilla, orange extract, and milk over a gentle heat. Stir until the sugar dissolves, being careful not to burn the mixture. Remove from the heat, and gradually stir in the chocolate until it melts. Whisk in the egg. Transfer to a large bowl to cool, and set aside. Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan. In a medium bowl, combine the egg whites and cream of tartar. Beat with an electric mixer until soft peaks form. Gradually add the sugar, one-third at a time, beating for 1 minute after each addition. Using a metal spoon, fold the egg whites into the chocolate, making sure not to overmix. Spoon the mixture into the cups. Bake for 20 minutes.
