500 Cupcakes (7 page)

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. 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, sift the confectioners’ sugar into a medium bowl. Slowly add the lemon juice, stirring until the frosting holds its shape. Spread the frosting onto the cooled cupcakes. Snip the heels off the carnation flowers and place a flower in the center of each cupcake.

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

Makes 1 1/2 dozen

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variations

Chai is a spiced Indian tea made with frothy warm milk — almost like an Indian cappuccino! This cupcake captures its light, spicy flavor.

Preheat the oven to 350˚F (175˚C). Place 12 baking cups in a muffin pan. In a medium bowl, mix the flour, baking powder, salt, and chai powder. In a separate bowl, beat the butter and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture, and finally the buttermilk. Mix until combined. 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, mix the cream cheese and confectioners’ sugar together in a medium bowl and beat until soft and light. Add the lemon and vanilla, and beat until smooth. Spoon the frosting over the cupcakes.

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

Lightly crushed fennel seeds give this cupcake a sweet licorice flavor. In India, fennel seeds are chewed after meals to refresh the breath.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium 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.

To make the frosting, combine the cream cheese and confectioners’ sugar, and beat briskly until soft and creamy. Add the liqueur and vanilla, and stir well. Swirl onto the top of the cupcakes, and decorate with the fennel seeds.

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

Makes 1 1/2 dozen

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variations

The combination of rhubarb and ginger is magnificent. It is believed that rhubarb originated in China, where it was used for its medicinal properties.

Preheat the oven to 400˚F (200˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients, except the rhubarb, in a medium 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. Hollow out a small hole in each cake and fill with 1 teaspoon rhubarb.

For the frosting, combine the cream cheese and confectioners’ sugar, and beat briskly until soft and creamy. Add the lime juice, ground ginger, and candied ginger and mix well. Spoon onto the cupcakes. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

The marriage of lavender and honey is truly wonderful. If you can find lavender honey, it will enhance the flavor even more.

Preheat the oven to 400˚F (200˚C). Place 18 baking cups in muffin pans. Combine all the cupcake ingredients in a medium 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.

For the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half of the lavender flowers. Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers.

Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months.

Makes 1 1/2 dozen

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variations

The hummingbird cake is a classic recipe from the American South.

Preheat the oven to 350˚F (175˚C). Place 12 baking cups in a muffin pan. In a medium bowl, sift the flour, baking powder, cinnamon, and salt. In a large bowl, cream the sugar and oil with an electric mixer until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 batches. Add the rest of the ingredients, and stir until combined. Spoon the batter into the cups. Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the butter in a medium bowl. Add the sugar and orange juice, and beat smooth. Add marmalade or save for garnish. Spread or dollop frosting onto cupcakes and garnish with marmalade if desired. 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

Rosewater is a delicate, sweet flavoring made by steeping rose petals in water, oil, or alcohol. Try to use unsalted pistachios in this recipe.