500 Cupcakes (27 page)

variations

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base recipe

banana & raisin ricotta cheesecake cupcakes

Prepare the basic recipe but use only 3 cups (1 lb 8 oz.) ricotta cheese. Add 3/4 cup (about 2 medium) mashed bananas to the ricotta cheese after adding the eggs and confectioners’ sugar. Add 1/2 cup (3 1/2 oz.) raisins.

blueberry ricotta cheesecake cupcakes

Prepare the basic cheesecake mixture, folding in 1 cup (4 1/2 oz.) fresh blueberries.

raspberry & lime ricotta cheesecake cupcakes

Prepare the basic cheesecake mixture, folding in 1 cup (5 oz.) fresh raspberries and 1 tablespoon freshly grated lime zest.

pumpkin cheesecake cupcakes

Prepare the basic recipe but use only 3 cups (1 lb 8 oz.) ricotta cheese. Add 3/4 cup (5 oz.) canned pumpkin pie filling to the ricotta cheese after adding the eggs and confectioners’ sugar. Omit the orange extract and the walnuts.

variations

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base recipe

low-fat cupcakes with fennel & orange drizzle

Prepare the basic cupcake mixture. In the glaze, substitute 2 teaspoons lightly crushed fennel seeds for the poppy seeds, and substitute 1 teaspoon orange extract for the vanilla extract.

low-fat cupcakes with strawberry & lime drizzle

Prepare the basic cupcake mixture. In the glaze, substitute 1 teaspoon strawberry extract for the vanilla, and add 1 tablespoon freshly grated lime zest to the mixture.

low-fat cupcakes with almond & cherry drizzle

Prepare the basic cupcake mixture. In the glaze, substitute 1 teaspoon almond extract for the vanilla extract. Add 2 tablespoons chopped candied cherries.

low-fat cappuccino cupcakes

Prepare the basic cupcake mixture, adding 1 teaspoon cinnamon. In the glaze, substitute freshly brewed dark coffee for the lemon juice. Omit the poppy seeds. Decorate with chocolate sprinkles.

variations

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base recipe

flour-lite chocolate & orange cupcakes

Prepare the basic cupcake recipe, substituting 2 teaspoons orange extract for the vanilla extract.

flour-lite chocolate-glazed cupcakes

Prepare the basic cupcake recipe. Make a glaze: Sift 1 1/2 cups (7 1/2 oz.) confectioners’ sugar and 2 tablespoons Dutch-process cocoa powder into a medium bowl. Beat 2 tablespoons softened margarine into the cocoa powder mixture, adding 1 tablespoon warm water and 1 tablespoon coffee liqueur to make a pourable consistency. Spoon over the cupcakes.

flour-lite chocolate & cinnamon cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons cinnamon to the dry ingredients.

flour-lite chocolate & chile cupcakes

Prepare the basic cupcake recipe, adding 2 teaspoons ground ancho chile to the dry ingredients.

variations

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base recipe

quick applesauce & pecan cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped pecans after adding the dry ingredients. For the topping, substitute 3 tablespoons chopped pecans for the walnuts.

quick applesauce & raisin cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons raisins after adding the dry ingredients.

quick applesauce & cranberry cupcakes

Prepare the basic cupcake recipe, adding 4 tablespoons dried cranberries after adding the dry ingredients.

quick applesauce & black walnut cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped black walnuts after adding the dry ingredients. For the topping, substitute 3 tablespoons chopped black walnuts for the walnuts.

variations

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base recipe

glazed raspberry–lemon cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh raspberries for the blueberries, and 1 tablespoon grated lemon zest for the lime zest in the glaze.

glazed blackberry–orange cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh blackberries for the blueberries, and 1 tablespoon grated orange zest for the lime zest in the glaze.

glazed strawberry–lime cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (4 1/2 oz.) fresh sliced strawberries for the blueberries.

glazed coconut–lime cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (2 1/2 oz.) sweetened, flaked coconut for the blueberries.

variations

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base recipe

banana, hazelnut & honey cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughly chopped unblanched hazelnuts for the walnuts.

banana & maple syrup cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 fl. oz.) maple syrup for the honey.

banana, pecan & corn syrup cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) roughly chopped pecans for the walnuts, and 1/4 cup (2 fl. oz.) corn syrup for the honey.

banana, honey & blueberry cupcakes

Prepare the basic cupcake recipe, substituting 3/4 cup (5 oz.) dried blueberries for the walnuts.

variations

see
base recipe

marbled mini raisin bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 3 tablespoons golden raisins to the plain batter.

marbled mini orange & walnut bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 1 teaspoon orange extract to the chocolate batter, and 3 tablespoons chopped walnuts to the plain batter.

marbled mini pistachio bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 3 tablespoons chopped pistachio nuts to the plain batter.

marbled mini chocolate orange bundt cakes

Prepare the basic cupcake recipe. After dividing the batters, add 1 teaspoon orange extract to the chocolate batter, and 3 tablespoons chopped candied orange to the plain batter.

variations

see
base recipe

low-fat carrot & pecan cupcakes

Prepare the basic cupcake mixture, substituting 1/2 cup (3 1/2 oz.) of roughly chopped pecans for the walnuts. Substitute 4 tablespoons chopped pecans for the walnuts in the frosting, and substitute 12 pecans for the walnut halves for garnishing.