500 Cupcakes (26 page)

Spoon the mixture into the cups. Bake for about 20 minutes.

Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve dusted with cocoa. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 dozen

see
variations

These cupcakes are perfect for those using the glycemic index to monitor their diet. Low glycemic foods release their sugars slowly — and are thus more beneficial for maintaining blood sugar levels.

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into a muffin pan. In a large bowl, combine the oil and sugar, and beat with an electric mixer until light and smooth, about 2 to 3 minutes. Beat the egg and egg whites, one at a time, and then add the carrots, apples, dried fruits, and walnuts. Sift the rest of the ingredients into a medium mixing bowl. Add them to the carrot mixture, stirring until just combined. 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. Serve with a low-fat margarine spread.

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

Makes 1 dozen

see
variations

These little treats are wonderful for the lactose-intolerant cupcake lover.

Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups into a muffin pan. In a food processor, purée 1 1/2 cups of the berries until smooth. In a small bowl, lightly crush the reserved berries with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the oil and eggs. Add the puréed berries and mix well. Stir in the flour mixture until combined. Fold in the crushed berries.

Spoon the batter into the cups. Top each cupcake with a teaspoon of jam. 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 1 dozen

see
variations

Gluten-free flour has a variety of uses. Look for it in specialty food or health stores. Add a little more liquid than you would when using normal flour, since it will be absorbed.

Preheat the oven to 400˚F (200˚C). Grease a 12-cup muffin pan.

In a medium bowl, mix the flour, sugar, baking powder, and salt. In a large bowl, beat the eggs, butter, milk, and vanilla. Add the dry ingredients and stir until nearly combined. Fold in the pecans and dates.

Spoon the mixture into the prepared pan. Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the muffins 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

variations

see
base recipe

mini couscous & cilantro cakes

Prepare the basic cupcake recipe, adding 2 tablespoons freshly chopped cilantro along with the lemon zest and parsley.

mini couscous cakes with preserved lemon & thyme

Prepare the basic cupcake recipe, adding 1 teaspoon chopped preserved lemon and 1 tablespoon chopped thyme leaves along with the lemon zest and parsley.

mini couscous cakes with olive & chile

Prepare the basic cupcake recipe, adding 3 tablespoons tapenade or olive paste and 1 teaspoon chopped chile pepper along with the lemon zest and parsley.

mini couscous cakes with chipotle

Prepare the basic cupcake recipe, adding 2 tablespoons finely chopped canned chipotle in adobo, and substituting lime for lemon zest and chopped cilantro for parsley.

variations

see
base recipe

basil pesto & cilantro cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons finely chopped cilantro to the frosting.

red pepper pesto cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 oz.) red pepper pesto for the basil pesto.

basil pesto & chili cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon chili flakes to the batter before it has been mixed together.

horseradish & bacon cupcakes

Prepare the basic cupcake recipe, adding 2 strips crisply cooked and chopped bacon to the batter before it has been mixed together. For the frosting, substitute 2 teaspoons prepared horseradish for the pesto and 1 cup (2 oz.) chopped scallions for the tomatoes.

southwest-style cornbread cupcakes

Prepare the basic cupcake recipe, adding 1 small chopped jalapeño pepper to the batter before it has been mixed together. For the frosting, substitute salsa for the pesto and 1/2 cup (8 tbsp.) chopped cilantro for the tomatoes.

variations

see
base recipe

banana & pecan cupcakes

Prepare the basic cupcake recipe, substituting 4 tablespoons of chopped pecans for the peanut butter chips.

pb & banana cupcakes with maple syrup & ginger frosting

Prepare the basic cupcake recipe. Stir in 3 tablespoons chopped candied ginger along with the peanut butter chips and mashed banana. In the frosting, substitute 4 tablespoons maple syrup for the confectioners’ sugar.

pb, banana & chocolate chip cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons of semisweet chocolate chips after creaming the batter.

pb, banana & blueberry cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons of dried blueberries after creaming the batter.

pb & pumpkin cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (6 oz.) canned pumpkin for the banana.