500 Cupcakes (3 page)
Authors: Fergal Connolly
Spoon the mixture into the cups. Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
Remove the pans 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 1/2 dozen
see
variations
You could make these dense, sticky gingerbread cupcakes in terra cotta pots to give them a rustic charm. The sharp lemon drizzle helps to cut the sweetness of the gingerbread.
for the gingerbread
1 cup cake flour
1 cup white whole wheat flour
1 tbsp. baking powder
4 tsp. ground ginger
1 tsp. cinnamon
1 cup packed unrefined brown sugar
2 large eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp. roughly chopped candied ginger
for the drizzle
1 cup confectioners’ sugar
5 tbsp. lemon juice
Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan or line 12 small terra cotta pots with baking parchment. Sift the flours, baking powder, ginger, and cinnamon into a large bowl. In a medium bowl combine the remaining ingredients and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir into the dry ingredients. Spoon the batter into the cups.
Bake for 20 minutes or until a cake tester inserted in the center comes out clean. Remove pan or pots from the oven and cool for 10 minutes. Then remove cupcakes and cool on a rack. To make the drizzle, sift the confectioners’ sugar into a bowl and slowly add the lemon juice, stirring until just combined. Drizzle over the tops of the cupcakes. Store in an airtight container for up to 3 days.
Makes 1 dozen
see
variations
You’ll love these delicate little numbers, which can be served with tea or as a dessert.
for the cupcakes
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
1 tsp. vanilla extract
for the frosting
1/2 cup (1 stick) sweet butter
2 cups confectioners’ sugar, sifted
1 tsp. vanilla extract
1 tbsp. lemon zest
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all ingredients for the cupcakes 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. Prepare the frosting by beating the butter, confectioners’ sugar, vanilla, and lemon zest until smooth. Cut a slice from the top of each cake and cut it into two. Pipe the frosting onto the flattened top of each cupcake. Then place the half-circles of cake at an angle on each side of the frosting.
Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
Makes 1 1/2 dozen
see
variations
Use dark rum in this recipe to give these cupcakes a warm Caribbean feel.
for the cupcakes
1/2 cup (3 1/2 oz.) raisins
3 tbsp. dark rum
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
for the syrup
5 tbsp. dark rum
2 tbsp. unpacked light brown sugar
Soak the raisins in the rum for 2 to 3 hours or overnight to soften them. Drain. Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the raisins. Spoon the batter into the cups. Bake for 20 minutes.
While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from the heat. Remove pans from the oven. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. 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 1/2 dozen
see
variations
The inspiration for these cupcakes came from the classic English Bakewell tart.
3 tbsp. ground almonds
1/2 cup (2 1/2 oz.) flaked coconut
1 1/2 cups confectioners’ sugar, sifted
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 cup (1 stick) sweet butter, melted
5 egg whites
1 cup fresh or thawed, frozen raspberries
2 tbsp. shredded coconut
Preheat the oven to 375˚F (190˚C). Place 24 mini ceramic baking cups on a cookie sheet.
In a large bowl, combine the ground almonds, coconut, confectioners’ sugar, flour, and baking powder. Stir in the butter, followed by the egg whites.
Spoon the mixture into the cups. Drop a raspberry and some of the shredded coconut on top of each cupcake. Bake for 12 to 15 minutes or until lightly browned. Remove the cups 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 2 days, or freeze in sealed containers for up to 3 months.
Makes 2 dozen
see
variations
Carrot cake somehow doesn’t seem to be as naughty as other cakes!
for the cupcakes
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
1 tsp. allspice
1 cup (3 1/2 oz.) chopped walnuts
1 cup freshly shredded carrots
2 tbsp. golden raisins
for the frosting
1 cup cream cheese, softened
1 1/2 cups confectioners’ sugar, sifted
1 tbsp. lemon juice
1 tsp. vanilla extract
3 tbsp. chopped walnuts
Preheat the oven to 350˚F (175˚C). Place 18 baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Stir in the rest of the ingredients. 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, 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 liberally onto the cooled cupcakes and garnish with the chopped walnuts.
Store unfrosted for up to 3 days in an airtight container, or freeze for up to 3 months.
Makes 1 1/2 dozen
see
variations
Maraschino cherries give these cupcakes a wonderful rich flavor.
for the cupcakes
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
2 tbsp. kirsch
for the frosting
3 cups confectioners’ sugar, sifted
1 cup (2 sticks) sweet butter
Pinch of salt
Red food coloring
18 bottled morello or maraschino cherries with stems
Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans.
Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 to 22 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the confectioners’ sugar, butter, and salt in a medium bowl with an electric mixer until smooth. Add a few drops of the food coloring and beat until well combined and pink. Spread the frosting onto the cooled cupcakes and garnish with a cherry.
Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.
