500 Cupcakes (25 page)

Remove the pan from the oven and cool for 5 minutes. Then remove the cupcakes, dust with cocoa powder and confectioners’ sugar, and serve immediately.

Makes 1 dozen

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variations

Simple to make and low in fat, this recipe is based on the classic streusel cake.

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well after each addition. Add the flour, baking powder, and spices, mixing until just combined. To make the topping, combine all the ingredients in a small bowl. Mix with a fork until the topping resembles coarse breadcrumbs. Set aside. Spoon the batter into the cups. Sprinkle some topping on each cupcake and bake for 20 to 25 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

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variations

Low in fat with super-food blueberries — you may feel virtuous when you bake these!

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine the margarine and sugar with an electric mixer until soft and creamy. Add the eggs slowly and mix well. Beat in the vanilla and milk. Sift the flour, baking powder, and salt, and stir into the batter until just combined. Fold in the blueberries and lime zest. Spoon the mixture 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 glaze, mix the sugar, lime zest, lime juice, and boiling water in a small saucepan. Bring to a gentle simmer over a medium heat, stirring to dissolve the sugar. Simmer uncovered for 5 minutes. Remove from the heat, cool slightly, and spoon over the cool cupcakes.

Store in an airtight container for up to 3 days, or unglazed in the freezer for up to 3 months.

Makes 1 1/2 dozen

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variations

Bananas lend themselves to natural sweeteners like maple syrup and honey. Add walnuts to offset the sweetness and to give the cupcakes a little crunch.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans.

In a large bowl, combine the bananas, sugar, honey, and margarine. Beat with an electric mixer until well blended. Slowly add the flour, baking powder, and salt, and mix well. Fold in the chopped walnuts.

Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. Place each in a foil cup to display.

Store 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

Bake these cakes in little bundt pans for a really extravagant-looking cupcake. You can also use ordinary muffin pans.

Preheat the oven to 350˚F (175˚C). Grease 6 mini bundt pans or a large 6-cup muffin pan. In a large bowl, beat the margarine and sugar with an electric mixer until thick and pale. Slowly add the eggs and vanilla, beating well. Mix the flour and baking powder in a medium bowl. Add to the margarine mixture in thirds, alternating with the milk.

Divide the batter into two bowls. Fold the cocoa powder and chocolate into one of the bowls. Spoon a little plain batter into the bottom of each bundt pan, then spoon some chocolate batter on top. Continue until each pan is three-quarters full and there are 4 layers. Swirl the mixture in each cup using the point of a knife. Bake for 35 minutes. Remove pans from the oven and cool for 10 minutes. Then remove the bundt cakes and cool on a rack. Serve dusted with cocoa powder.

Store in an airtight container for up to 2 days.

Makes 1/2 dozen

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variations

The low-fat version of the classic American cake. If you can’t get fat-free cream cheese for the frosting, use fat-free plain yogurt.

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon the mixture into the cups. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. To make the frosting, combine the cream cheese with the confectioners’ sugar and vanilla with an electric mixer. Beat until smooth and creamy. Fold in the walnuts. Smear onto the cooled cupcakes and garnish with the walnut halves.

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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For maximum luxury, top with chocolate cream.

Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Set aside to cool. In a large bowl, cream the eggs, yolks, and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients. 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.

To make the frosting, sift the cocoa and confectioners’ sugar together into a medium bowl. Add the cream, vanilla, and orange extract. Beat until soft, but the cream should still hold its shape. Spoon over the warm cupcakes.

Makes 1 dozen

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variations

To make this authentically vegan, you must use specially labeled vegan chocolate chips.

Preheat the oven to 375˚F (190˚C). Place 12 paper baking cups in a muffin pan. Sift the flour, cocoa, salt, and sugar into a large bowl and set aside.

In a separate large bowl, combine the applesauce, water, vinegar, and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips.