PDF

Two-Bite Cupcakes
VIOLA GOREN
Two-Bite Cupcakes
New York
www.imaginebks.com www.penn.co.il
Created by Penn Publishing Ltd.

Design and layout: Michal & Dekel
Culinary editor & styling: Deanna Linder
Photography by Danya Weiner
An Imagine Book
Published by Charlesbridge
85 Main Street, Watertown, MA 02472
617-926-0329
www.charlesbridge.com
and Penn Publishing Ltd.
1 Yehuda Halevi Street, Tel Aviv, Israel 65135
Text © 2010 Viola Goren

Photography © Penn Publishing
Library of Congress
Cataloging-in-Publication Data
Goren, Viola.
Two-bite cupcakes / Viola Goren.
p. cm.
ISBN 978-1-60734-358-5
(hardcover: alk. paper)
1.Cupcakes. I. Title.
TX771.G643 2010
641.8'653--dc22
2010001631
All rights reserved
For information about custom editions, special sales, premium and corporate purchases,
please contact Charlesbridge Publishing, Inc. at specialsales@charlesbridge.com
Two-Bite Cupcakes
Viola Goren
Photography by Danya Weiner
New York
www.imaginebks.com
Contents
Introduction
06
Cupcake Essentials
08
It‘s in the Filling

20
It‘s in the Topping

44
Nothing but Chocolate

76
It‘s got to be Savory Cupcakes

100
Time for Celebration

120
Index
140
Conversion Charts
142
5
Introduction
Bite size cupcakes are all the rage these days, and rightfully so. With the abundance of classic and exotic flavors available, who can
resist trying them all? That‘s where mini cupcakes come in. The mini cupcake is literally a two-bite treat, meaning you can have a
few without feeling the guilt. This book will explore the countless ways you can bake and decorate these fabulous petite treats.
In the first chapter, Cupcake Essentials, you will find a list of all the necessary tools and main ingredients needed to make these
two-bite cupcakes.
In the second chapter, Basic Frosting Recipes, I‘ve provided the recipes for all of the frostings used in the book. Follow the recipes
to a tee and you‘ll produce delicious delights; or be creative and use the recipes as a base, adding your own favorite ingredients.
From the outside, cupcakes appear to be all about the frosting. But in the third chapter, It‘s in the Filling, you’ll find many recipes
that prove otherwise. From luscious creams to crunchy nuts and sweet fruits, these sweet treats provide a surprise in every bite.
What would a cupcake be without its topping? The fourth chapter, It‘s in the Topping, provides numerous recipes for special toppings
that will suit all ages and tastes. For the kids, you can‘t go wrong with the Oreo Cupcakes or the Cola Cupcakes, and for the older
crowd try serving the Crème Brulée or Plum Cobbler Cupcakes at your next party.
Chocolate lovers beware–in the fifth chapter, Nothing but Chocolate, you‘ll have a hard time choosing between classic chocolate
treats (like the Chocolate Soufflé Cupcakes) and more adventurous recipes (like the Nutella Surprise Cupcakes).
Traditionally, cupcakes are thought of as sweet treats. But in chapter six, It‘s Gotta be Savory, you‘ll find a variety of recipes for bite
size savory bakes that work not only as delectable appetizers but also as great afternoon snacks.
And finally, the recipes in the last chapter, Time for Celebration, will add an out-of-the-ordinary touch to your next holiday or
birthday bash. Your guests will be delightfully surprised by the creatively decorated and equally tasty mini desserts.
6 Two-Bite Cupcakes
7
Cupcake Essentials
Equipment ... 10
Ingredients ... 13
Basic Recipes ... 14
Crème Fraiche ... 14
Pastry Cream ... 14
Swiss Meringue Frosting ... 15
Royal Icing ... 15
Swiss Meringue Buttercream ... 17
Cream Cheese Frosting ... 17
Whipped Ganache Frosting ... 18
Savory Cream Cheese Frosting ... 18
Equipment
Most of the basic tools for cupcake baking can be found in the average kitchen. Some of
the more professional tools, such as thermometers and scales, will serve you well in all
your baking and cooking endeavors, and it’s worth investing in them.
CUPCAKE PANS I recommend using OVEN Any type of oven can be used to STAND MIXER Most of the recipes
a 24-cup mini cupcake pan, metal or bake mini cupcakes. Since not every oven in this book call for a stand mixer
Teflon, for the recipes in this book. functions in the same way, however, fitted with either a whisk or paddle
Make sure to line the pans with mini you must relate to the baking times attachment. If you really love to bake, I
cupcake liners before baking. For the and temperatures as approximations, encourage you to buy a heavy-duty stand
savory cupcakes, I suggest using a adjusting them as needed. If you need mixer. They may be a bit expensive, but
24-cup Silicon mini cupcake pan, which to alter the baking times significantly they are nearly indestructible and will
eliminates the need for liners. in your oven, you may want to consider last a lifetime. If you don't have a stand
purchasing an oven thermometer or mixer, a hand electric mixer will do. I do
MEASURING TOOLS Baking is an having your oven recalibrated. not suggest hand whisking, however.
exact science, and the proportions of
one ingredient to another are crucial. PASTRY BAGS AND DECORATING TIMER Exact timing is essential
This is why I recommend working TIPS Also known as piping bags, pastry in baking, so be sure to have a timer
with measuring tools such as digital bags can be purchased at specialty on hand.
scales and standard measuring cups, cooking shops, along with an assortment
teaspoons, and tablespoons. Liquid of matching tips. If your recipe calls WIRE COOLING RACK Once baked,
ingredients should be measured in for a pastry bag but you choose not to cupcakes must be cooled to prevent
transparent measuring cups with spouts make a special design, you can fill an steam from collecting at the bottom of
and clear markings at ¼-cup intervals. average-size zip-lock bag with your the pan. The moisture will turn the base
Metal measuring cups are best for favorite topping, cut a hole in one corner, of the cupcakes damp and spongy.
dry ingredients. and pipe away! Decorating tips come in
various sizes and shapes, allowing for a
vast choice of designs.
10 Two-Bite Cupcakes
11
‫תמונה חסרה‬
Ingredients
BUTTER None of the recipes here that FLOUR Nearly all recipes in the book SUGAR DOUGH Sugar dough is
call for butter should be made with a call for all-purpose flour. To measure, available for purchase in various colors
butter substitute! The best butter to scoop it out of a flour bag or jar using or in white. Food coloring is often added
use is unsalted; if you can't find it, use a measuring cup so that the flour when using the dough for decoration.
salted. When a recipe calls for very cold mounts over the top of the cup. Sweep
butter, it should be just that. You'll taste the back of a knife across the top of the
the difference in the finished product. measuring cup to level the flour. All
types of flour should be stored in tightly
DECORATIONS The sky's the limit sealed containers (I like wide ones for
nowadays when it comes to decorating easy scooping) in a cool, dry cupboard.
baked goods. Be as creative as you wish,
making use of fruit, colorful candy, HEAVY CREAM Also called whipping
chocolates of various sizes, colored cream, heavy cream should have a milk
sugar, and any other garnish that adds fat content of 35-40%. Always store
color and fun to a cupcake. Make sure heavy cream in the refrigerator until use,
the adornments you select are edible, since very cold cream produces the best
and store them in a dry, dark place to results.
prevent their color from fading.
SUGAR The sugar to use for these
EGGS Eggs make the texture of the recipes is granulated, unless another
cupcake batter richer and help bind (brown, powdered or confectioners’) is
ingredients together. It’s best to use mentioned. All sugar should be stored
fresh, medium-size eggs that are at in tightly sealed containers in a cool,
room temperature. dry cupboard.
Cupcake Essentials 13
Basic Recipes
Crème Fraiche Pastry Cream
Makes 4 cups Makes 4 cups
Homemade crème fraiche is really Also known as crème patisserie or 4. Cook on a low flame, still stirring,
easy to make and great to have on vanilla cream, this frosting can be until the cream thickens, 5-7 minutes.
hand. For all the recipes in this book used as the base for any 5. Remove from the heat, stir to cool a
calling for crème fraiche, you can pastry cream. bit, and add the butter.
substitute with the same amount of 6. Cover well with plastic wrap and
sour cream or buttermilk. Ingredients refrigerate for up to four days.
2 cups whole milk
Ingredients 1 teaspoon pure vanilla extract
3 cups heavy cream 1 cup sugar Variations
1 cup sour cream 7 egg yolks + Add a teaspoon of cinnamon or
3 teaspoons cornstarch ground coffee to the sugar.
Preparation 3 teaspoons all-purpose flour + Add a teaspoon of your favorite
1. In a medium bowl, mix the heavy ¾ stick (3 oz.) butter liqueur before adding the butter.
cream and sour cream. Transfer mixture + Replace the pure vanilla extract
to a clean glass jar, cover with plastic Preparation with a vanilla bean.
wrap and let sit at room temperature for 1. In a medium saucepan, bring the milk
24 hours. and vanilla extract to a boil.
2. After 24 hours, mix and transfer to the 2. In a medium bowl, mix the sugar, egg
refrigerator. May be kept refrigerated for yolks, cornstarch, and flour.
up to two weeks. 3. Pour ¹⁄³ of the milk and vanilla mixture
into the egg yolk mixture, stirring
constantly. Gradually pour the milk and
egg mixture into the saucepan, stirring
constantly.
Swiss Meringue Frosting Royal Icing
Makes 4 cups Makes 1 cup
This light and fluffy frosting Variations This delicate frosting is great for
doesn’t overpower the taste of the + For a fancy look, brown the cupcakes that need only a touch of
cupcake itself and works great for frosting with a kitchen torch. sweetness on top.
piping shapes. + Add the zest of one lemon or half
an orange to the eggs whites and Ingredients
Ingredients sugar before simmering. 1 tablespoon water
1 cup egg whites + Add a teaspoon of cacao to the 1 cup powdered sugar
(from about 8 large eggs) egg whites and sugar in the mixer.
2 cups sugar Preparation
1. In a bowl, whisk the water and
Preparation powdered sugar.
1. Place the egg whites and sugar in 2. Continue whisking until the mixture
a heatproof bowl. Set the bowl over a reaches a paste-like consistency.
saucepan of gently simmering water
and stir occasionally, until the sugar
dissolves. Remove the bowl from Variations
the pan. + Replace the tablespoon of water
2. Using a stand mixer fitted with a whisk with a tablespoon of any fruit juice
attachment, place the egg white and (lemon, orange, cranberry,
sugar mixture in the bowl and whisk apple, etc.) for a more colorful and
until the egg whites have cooled and flavorful icing.
become firm.
Swiss Meringue Cream Cheese
Buttercream Frosting
Makes 4 cups Makes 2 cups
All the pleasure of the Swiss Variations The easiest of all to make, this
Meringue Frosting (see page 15), + Add 8 oz. of melted dark creamy and tangy frosting is a great
with the creaminess of butter. chocolate (cooled) after adding the complement to a sweet cupcake.
vanilla extract and butter.
Ingredients + Add the zest and juice of one Ingredients
1 cup egg whites lemon during the first step for a 1 cup (8 oz.) cream cheese
(from about 8 large eggs) tangy, creamy flavor. 1 cup powdered sugar
2 cups sugar + Replace the vanilla extract with 1 teaspoon lemon juice
2 teaspoons pure vanilla extract quality maple syrup. 1 tablespoon heavy cream
4 sticks (16 oz.) butter, cut into cubes
Preparation
Preparation 1. Using a stand mixer fitted with a
1. Place the egg whites and sugar in paddle attachment, mix the cream
a heatproof bowl. Set the bowl over a cheese and powdered sugar until fluffy
saucepan of gently simmering water and light in color.
and stir occasionally, until the sugar 2. Add the lemon juice and heavy cream
dissolves and the mixture smooth. and mix to incorporate the ingredients.
Remove the bowl from the pan.
2. Place the egg white mixture in a
bowl and using a stand mixer with a Variations
whisk attachment, whisk until the egg + Replace the lemon juice with
whites cool. 2 tablespoons of honey for a rich,
3. Gradually whisk in the vanilla extract sweet flavor.
and butter. + Replace the lemon juice with one
4. May be stored in the refrigerator for tablespoon of fresh squeezed orange
up to two weeks. + Replace the lemon juice
with 1 tablespoon of instant
espresso powder.
Whipped Ganache Savory Cream Cheese
Frosting Frosting
Makes 3 cups Makes 1 cup
It is very important to chill the An easy rich frosting that turns any
chocolate and heavy cream mixture savory bake into a real treat.
after cooking so that it whips
properly. Also, use a quality dark Ingredients
chocolate containing over 60% cacao. 1 cup (8 oz.) cream cheese
2 tablespoons heavy cream
Ingredients
1 cup heavy cream Preparation
10 oz. dark chocolate 1. Using a stand mixer fitted with a whisk
attachment, whisk the cream cheese and
Preparation heavy cream.
1. In a small saucepan, bring the heavy 2. Continue whisking until the mixture is
cream to a boil. Remove the saucepan light and fluffy.
from the heat, add the chocolate, and
stir until the ingredients are combined.
Allow to chill at room temperature for at Variations
least 3 hours. + Add two tablespoons of finely
2. Using a stand mixer fitted with a whisk chopped basil, cilantro, or parsley.
attachment, whisk the frosting until light + Add ¼ cup of finely chopped
and fluffy. red bell peppers, cucumbers, or
green onions.
Variations
+ If you are not a dark chocolate
lover, you can replace it with the
same amount of semi-sweet, milk,
or white chocolate.
It‘s in the Filling
Lemon Cream & Meringue Cupcakes ... 22

Strawberry Surprise Cupcakes ... 24
Vanilla Cream & Meringue Cupcakes ... 26
Royal Raspberry Cupcakes ... 28
Cappuccino Cupcakes ... 30
Passion Fruit Cupcakes ... 32
Mascarpone & Marsala Cupcakes ... 34
Pistachio & Cherry Marzipan Cupcakes ... 36
Nuts Galore Cupcakes ... 38
Apple & Poppy Seed Cupcakes ... 40
Tiramisu Cupcakes ... 42
Dulce de Leche Cupcakes ... 43
These cupcakes offer a nice tangy lemon surprise with each bite. Remember that
Lemon Cream & when a recipe calls for lemon zest, always grate before cutting the lemon. That
Meringue Cupcakes way, if you don't need the juice, you can store the lemon in the fridge for later use.
48
Makes cupcakes Preparation
1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Using a stand
mixer fitted with a whisk attachment, whisk the eggs and sugar on high speed for about
5 minutes, until the eggs are fluffy and light. Reduce the mixer speed to medium and add
Ingredients
the lemon zest and butter gradually.
5 eggs 2. Replace the whisk attachment with the paddle attachment and add the flour and baking
1½ cups sugar powder gradually. Be careful not to overwork the mixture.
Zest of 1 lemon
2 sticks (8 oz.) butter, melted 3. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
1¹⁄³ cups all-purpose flour 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
½ teaspoon baking powder
4. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
Lemon cream
6 egg yolks 5. Make the lemon cream: Place the egg yolks, sugar, lemon juice, and lemon zest in
1 cup sugar a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir the
½ cup fresh lemon juice + mixture occasionally, until the sugar dissolves and the mixture has thickened, about 10
zest of 1 lemon minutes. Remove the bowl from the pan.
2 sticks (8 oz.) butter
Swiss Meringue Frosting (see page 15) 6. Gradually add the butter while stirring, until the mixture is smooth. Refrigerate for at
least 2 hours.
7. Transfer the chilled filling to a piping bag fitted with a round tip, or to a squeeze bottle.
Insert the tip into center of each cupcake and pipe in about 1 teaspoon of filling.
8. Frost the cupcakes and serve them immediately, or store in an airtight container and
refrigerate for up to 2 days.
It's in the Filling 23
Strawberry Try these mini strawberry shortcakes when you feel the first signs of summer.
Surprise Cupcakes That’s the time to enjoy the freshest, sweetest strawberries of the year.
48
1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Using a
stand mixer fitted with a paddle attachment, mix the butter and sugar on high speed for
5 minutes until the butter is fluffy and light. Add the eggs one by one, mixing after each
Ingredients addition.
2 sticks (8 oz.) butter 2. In a medium bowl, mix the flour, baking powder, and ground almonds. Add the flour
1½ cups sugar mixture and crème fraiche alternately to the mixer, and mix on medium speed until
3 eggs mixture is smooth.
1½ cups flour, sifted
1 teaspoon baking powder 3. Spoon the batter into the cupcake cups, filling each half full. Spoon a teaspoon of
½ cup ground almonds strawberry jam onto the batter in the cups and then top each with the remaining batter.
1 cup Crème Fraiche (see page 14)
1 cup strawberry jam 4. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Strawberry meringue frosting 5. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
1 cup egg whites
(from about 8 large eggs) 6. Make the strawberry meringue frosting: Place the egg whites and sugar in a heatproof
1¾ cups sugar bowl. Set the bowl over a saucepan of gently simmering water and stir occasionally, until
½ cup strawberry jam the sugar dissolves. Remove the bowl from the pan.
½ cup fresh strawberries,
tops removed and sliced 7. Using a stand mixer fitted with a whisk attachment, place the egg white and sugar
mixture in the bowl and whisk until the egg whites have cooled and become firm.
8. Fold in the strawberry jam. Transfer to a piping bag and decorate as desired. Decorate
the finished cupcakes with fresh strawberry slices.
Vanilla Cream & A classic cupcake that will make chocolate lovers envious. It’s an elegant yet fun
Meringue Cupcakes treat that appeals to both a mature crowd and the younger bunch.
48
1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners.
2. Using a stand mixer fitted with a whisk attachment, mix the butter, sugar, and vanilla
Ingredients extract on medium speed until the mixture has a creamlike texture.
2 sticks (8 oz.) butter 3. Add the eggs one by one, mixing after each addition. Use a spatula to scrape the batter
1½ cups sugar from the sides of the mixing bowl so that all the ingredients are incorporated.
2 teaspoons vanilla extract
3 eggs 4. In a separate medium bowl, mix the flour, baking powder, and ground almonds.
1½ cups all-purpose flour
1 teaspoon baking powder 5. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
½ cup ground almonds speed until mixture is smooth.
2 cups Pastry Cream (see page 14) 6. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Swiss Meringue Frosting (see page 15)
7. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
9. Transfer the pastry cream to a piping bag fitted with a round tip, or to a squeeze bottle.
Insert the tip into the center of each cupcake and pipe in about 1 teaspoon of filling.
Royal Raspberry Before decorating these cupcakes with fresh raspberries, I put the berries in the
Cupcakes freezer for 5 minutes to develop a beautiful frost and take on a candy-like texture.
48
mixer fitted with a paddle attachment, mix the butter and sugar on high speed for 5 minutes
until the butter is fluffy and light. Add the eggs one by one, mixing after each addition.
Ingredients
2. In a medium bowl, mix the flour, baking powder, and ground almonds. Add the flour
2 sticks (8 oz.) butter mixture and crème fraiche alternately to the mixer, and mix on medium speed until
1½ cups sugar mixture is smooth.
3 eggs
1½ cups flour, sifted 3. Spoon the batter into the cupcake cups, filling each half full. Spoon a teaspoon of
1 teaspoon baking powder raspberry jam onto the batter and then fill the cups with the remaining batter.
½ cup ground almonds
1 cup Crème Fraiche (see page 14) 4. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
1 cup raspberry jam Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
Raspberry meringue frosting 5. Make the raspberry meringue frosting: Place the egg whites and sugar in a heatproof
1 cup egg whites bowl. Set bowl over a saucepan of gently simmering water and stir occasionally, until the
(from about 8 large eggs) sugar dissolves. Remove the bowl from the pan.
1¾ cups sugar
½ cup raspberry jam 6. Using a stand mixer fitted with a whisk attachment, place the egg white and sugar
½ cup fresh raspberries mixture in the bowl and whisk until the egg whites have cooled and become firm.
7. Fold in the raspberry jam. Transfer to a piping bag and decorate as desired. Decorate
each cupcake with a raspberry and serve them immediately, or store in an airtight
container in the refrigerator for up to two days.

Cappuccino I poured this cupcake batter directly into little ceramic espresso cups to create a
Cupcakes European café atmosphere. Try it yourself if you’ve got the cups at home.
48
2. Using a stand mixer fitted with a whisk attachment, mix the butter and powdered sugar
Ingredients on medium speed until the mixture has a creamlike texture.
2 sticks (8 oz.) butter 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
1¾ cups powdered sugar sides of the mixing bowl so that all the ingredients are incorporated.
4 eggs
¹⁄³ cup cocoa 4. In a small bowl, mix the cacao, boiling water, and coffee liquor.
¼ cup boiling water
3 tablespoons coffee liquor 5. Gradually add the cacao and liquor mixture to the batter.
(such as Kahlua)
1½ cups all-purpose flour 6. Gradually add the all-purpose flour, ground almonds, and baking powder to the batter.
1 teaspoon baking powder 7. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Whipped cream frosting 8. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
1 cup heavy cream
¹⁄³ cup powdered sugar 9. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
10. Make the whipped cream frosting: Using a stand mixer fitted with a whisk
attachment, whip the cream and powdered sugar together until firm, with a whipped
cream consistency.
11. Frost the cupcakes with whipped cream and serve them immediately, or store in an
airtight container and refrigerate for up to 2 days.
Passion fruit is available in specialty supermarkets. When ripe, it has a wrinkled and
Passion Fruit dimpled purple skin. To use it in this recipe, simply cut the fruit in half and spoon out
Cupcakes the pulp. The seeds, which are edible, should be strained in a non-aluminum sieve.
48
Makes cupcakes
Ingredients Preparation
2 sticks (8 oz.) butter 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners.
1½ cups sugar
Zest of 1 lemon 2. Using a stand mixer fitted with a whisk attachment, whisk the butter, sugar, and lemon
3 eggs zest for about 10 minutes on medium speed, until light in color and fluffy.
1 teaspoon baking powder 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
½ cup ground almonds sides of the mixing bowl so that all the ingredients are incorporated.
4. In a small bowl, mix the flour, baking powder, and ground almonds.
Passion fruit cream filling
8 egg yolks 5. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
½ cup passion fruit juice speed until all ingredients are incorporated. (Do not over-mix).
(from about 10 passion fruits)
1 cup sugar 6. Spoon the batter into the cupcake cups, filling each about three-quarters full.
1½ sticks (6 oz.) butter
Passion fruit cream cheese frosting 9. Make the passion fruit cream filling: Place the egg yolks, passion fruit juice, and sugar
1 cup (8 oz.) cream cheese in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir
1 cup powdered sugar occasionally, until the mixture thickens (about 15 minutes). Remove the bowl from the
2 tablespoons passion fruit juice pan. Gradually add in the butter and whisk until mixture is smooth.
(from about 2 passion fruits)
1 tablespoon heavy cream 10. Refrigerate the filling for at least 2 hours.
11. Transfer the chilled filling to a piping bag fitted with a round tip, or to a squeeze bottle.
12. Make the passion fruit cream cheese frosting: Using a stand mixer fitted with a paddle
attachment, mix the cream cheese and powdered sugar until combined. Add the passion
fruit juice and heavy cream and continue mixing for another 2 minutes.

Mascarpone & These Italian-inspired cupcakes are a great match for any home-cooked
Marsala Cupcakes Italian meal.
48
1. Prepare the raisin filling a day ahead: In a small saucepan, heat the water and sugar
and bring to a boil. Reduce the heat and cook until the sugar dissolves. Remove the pan
from the heat and add the raisins and Marsala. Let it sit at room temperature overnight.
Ingredients
Raisin filling mixer fitted with a whisk attachment, mix the butter, sugar, and vanilla extract on medium
½ cup water speed until the mixture has a creamlike texture.
½ cup sugar
½ cup light raisins 3. Add the eggs one at a time, mixing after each addition. Use a spatula to wipe down
¼ cup Marsala the sides of the mixing bowl so that all the ingredients are incorporated. Add the melted
chocolate and continue mixing at medium speed. In a separate bowl, mix the flour, baking
Cupcakes powder, and ground almonds.
1½ cups sugar 4. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
2 teaspoons pure vanilla extract speed until mixture is smooth. Spoon the batter into the cupcake cups, filling each about
3 eggs half-way full. Spoon a teaspoon of raisins (without syrup) into each cupcake and fill the
3 oz. white chocolate, melted cups three-quarters full with the rest of the batter.
1 teaspoon baking powder 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
½ cup ground almonds Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
6. Make the frosting: Using a stand mixer fitted with a whisk attachment, whisk the
Mascarpone frosting mascarpone cheese on medium speed for about 3 minutes, until light and fluffy. Add the
8 oz. mascarpone cheese powdered sugar and lemon zest and mix for another 3 minutes, until the mixture is blended.
1 cup powdered sugar Frost the cupcakes, decorate with a few raisins, and drizzle the Marsala syrup on top. Serve
Zest of 1 lemon immediately, or store in an airtight container and refrigerate for up to 2 days.

Pistachio & Cherry
Marzipan Cupcakes These fancy cupcakes are a perfect dessert for a cocktail or holiday party.
48
2. Using a stand mixer fitted with a whisk attachment, mix the marzipan and pistachio
Ingredients paste on medium speed for about a minute.
16 oz. marzipan 3. Add eggs one by one, using a spatula to wipe down the sides of the mixing bowl so that
2 tablespoons pistachio paste all the ingredients are incorporated.
5 eggs
1 stick (4 oz.) butter, melted 4. Add the melted butter and flour, and continue mixing on medium speed until all the
3 tablespoons all-purpose flour ingredients are well combined.
1 cup maraschino cherries
5. Spoon the batter into the cupcake cups, filling each about half-way full. Place one
Mascarpone buttercream frosting cherry in each cup and fill it three-quarters full with the rest of the batter.
1 stick (4 oz.) butter
2 cups powdered sugar 6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
¾ cup mascarpone cheese
1 tablespoon coffee liqueur 7. Make the frosting: Using a stand mixer fitted with a whisk attachment, whisk the butter
(such as Kahlua) and powdered sugar on medium speed for about 3 minutes, until light and fluffy. Add the
mascarpone cheese and coffee liqueur and mix for another 3 minutes, until the mixture is
combined.
8. Frost the cupcakes with mascarpone frosting and decorate the top of each with a cherry.
Serve immediately, or store in an airtight container and refrigerate for up to 2 days.
Nuts Galore I chose walnuts, pecans, and macadamia nuts for this recipe, but you can substitute
Cupcakes with any nut of your choice. Almonds, pistachios, and peanuts also work great here.
48
Ingredients extract on medium speed until the mixture has a creamlike texture.
1½ cups Demerara (raw cane) sugar sides of the mixing bowl so that all the ingredients are incorporated.
2 teaspoons pure vanilla extract
3 eggs 4. In a separate bowl, mix the flour, baking powder, ground almonds, and cinnamon. Add
1½ cups all-purpose flour the flour mixture and crème fraiche alternately to the mixer, and mix on medium speed
1 teaspoon baking powder until mixture is smooth.
1 teaspoon cinnamon 5. Make the filling: Place all the ingredients in a food processor and process until the nuts
1 cup Crème Fraiche (see page 14) are broke into small chunks (stopping before they are finely ground).
6. Spoon the batter into the cupcake cups, filling each about half-way full. Place one
Filling teaspoon of the nut filling into each cup and fill it three-quarters full with the rest of
½ cup walnuts the batter.
½ cup pecans
½ cup macadamia nuts 7. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
1 teaspoon cinnamon
¹⁄³ cup Demerara (raw cane) sugar 8. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
I've made this recipe with all different types of apples, but I always go back to
Apple & Poppy Seed my favorite, Granny Smith. There’s something about its tartness that gives a nice
Cupcakes contrast to the sweet cupcake base.
48
2. Using a stand mixer fitted with a paddle attachment, mix the butter and ¾ cup sugar on
Ingredients medium speed for about 5 minutes, until the mixture has a creamlike texture.
1 stick (4oz.) butter 3. Add the egg yolks one by one, using a spatula to wipe down the sides of the mixing bowl
1 cup sugar so that all the ingredients are incorporated.
3 eggs, separated
¾ cup all-purpose flour 4. Using a stand mixer fitted with a whisk attachment, whisk the egg whites and ¼ cup
¾ cup ground poppy seeds sugar until the mixture is fluffy.
½ cup Crème Fraiche (see page 14)
2 apples, peeled and roughly grated 5. Fold the egg whites into the butter mixture. In a separate bowl, mix the flour and
Cream Cheese Frosting (see page 17) ground poppy seeds.
6. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
speed until mixture is smooth.
7. Add the grated apples and continue mixing for another minute.
8. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
9. Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Frost
the cupcakes with the cream cheese frosting. Serve immediately, or store in an airtight
container and refrigerate for up to 2 days.
Tiramisu
Cupcakes The famous Italian dessert in mini cupcake form. What could be better?
48
2. Place the eggs, egg yolks, and sugar in a heatproof bowl. Set the bowl over a saucepan
Ingredients of gently simmering water and stir occasionally, until the sugar dissolves. Remove the
bowl from the pan.
2 whole eggs + 2 egg yolks
½ cup sugar 3. Using a stand mixer fitted with a whisk attachment, place the egg and sugar mixture in
¹⁄³ cup all-purpose flour the bowl and whisk until the eggs have cooled and become firm. Gradually fold in the flour
½ stick (2 oz.) butter, melted and then the melted butter.
Coffee syrup 4. Spoon the batter into the cupcake cups, filling each about three-quarters full. Reduce
¼ cup water the oven temperature to 320°F and bake for 15 to 17 minutes.
2 tablespoons sugar
¹⁄³ cup finely ground instant coffee 5. Meanwhile, make the coffee syrup: In a small saucepan, heat the water, sugar, and
2 tablespoons Marsala coffee over medium heat and bring the mixture to a boil. Remove the pan from the heat
and add the Marsala.
Mascarpone frosting
1 cup (8 oz.) mascarpone cheese 6. Once the cupcakes are ready (and still hot in the pan), pour a teaspoon of syrup over
½ cup powdered sugar each. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
1 tablespoon Marsala
1 tablespoon finely ground coffee 7. Make the frosting: Using a stand mixer fitted with a paddle attachment, mix the
mascarpone cheese and powdered sugar on medium speed for about 5 minutes, until
light and fluffy. Gradually add the Marsala and coffee and mix for another 3 minutes, until
the mixture is blended.
A traditional Spanish milk-based sauce, dulce de leche can be found in specialty
Dulce de Leche supermarkets. It can be substituted with butterscotch or caramel syrup, which are
Cupcakes quite similar.
Preparation
48
Makes cupcakes
mixer fitted with a whisk attachment, mix the butter, sugar, and vanilla extract on medium
speed until the mixture has a creamlike texture.
Ingredients 2. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
sides of the mixing bowl so that all the ingredients are incorporated.
1½ cups sugar 3. In a separate bowl, mix the flour, baking powder, and ground almonds.
3 eggs 4. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
1½ cups all-purpose flour speed until mixture is smooth.
1 teaspoon baking powder
½ cup ground almonds 5. Spoon the batter into the cupcake cups, filling each about three-quarters full.
1 cup dulce de leche 6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
8. Transfer the dulce de leche to a piping bag fitted with a round tip, or to a squeeze bottle.

It‘s in the Topping
Upside Down Apricot Cupcakes ... 46

Chestnut Cupcakes ... 48
Gingerbread Cupcakes ... 49
Pineapple & Coconut Cupcakes ... 50
Mascarpone & Polenta Cupcakes ... 52
Oreo Cookie Cupcakes ... 53
Sticky Buns Cupcakes ... 54
Calvados Cupcakes ... 56
Spiced Honey Cupcakes ... 58
Apricot Cupcakes ... 60
Crème Brulée Cupcakes ... 61
Cola Cupcakes ... 62
Lemon Meringue Cupcakes ... 64
Pavlova Cupcakes ... 66
Jelly Cupcakes ... 68
Plum Crumble Cupcakes ... 70
Ricotta & Pine Nut Cupcakes ... 72
New York Cheesecake Cupcakes ... 74
Pomegranate Vanilla Cupcakes ... 75
Upside Down A great fall recipe. You can substitute the dried apricots with any other dried, tangy
Apricot Cupcakes fruit such as apples, plums or pears.
48
mixer fitted with a paddle attachment, mix the butter and brown sugar on medium speed
for about 5 minutes until the mixture has a creamlike texture and is light in color.
Ingredients
2. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
2 sticks (8 oz.) butter sides of the mixing bowl so that all the ingredients are incorporated. In a separate bowl,
1 cup brown sugar mix the flour, baking powder, and ground almonds.
3 eggs
1 cup all-purpose flour 3. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
1 teaspoon baking powder speed until mixture is smooth.
1½ cups ground almonds
1 cup Crème Fraiche (see page 14) 4. Make the apricot syrup: In a small saucepan, heat the butter, sugar, maple syrup, and
water on medium heat, until the butter has melted and the mixture has a syrupy texture.
Apricot syrup Add the dried apricots and continue to cook for about 3 minutes. Remove the pan from the
¾ stick (3 oz.) butter heat and let the mixture cool to room temperature.
1 cup brown sugar
¼ cup maple syrup 5. Drain the apricots (keeping the syrup), and cut each in half. Place one half in each of
½ cup water the cupcake cups. Spoon ½ teaspoon of syrup onto each of the apricot halves. Spoon the
Around 24 dried apricots batter into the cupcake cups, filling each about three-quarters full.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Once
cooled, carefully remove the cupcakes and serve them upside down.
7. Serve immediately, or store in an air tight container in the refrigerator for up to two days.
It's in the Topping 47
Nothing signals the coming of winter more than roasted chestnuts. This recipe
Chestnut calls for chestnut flour and sweet chestnut spread, both of which can be found in
Cupcakes specialty stores.
48
2. Using a stand mixer fitted with a whisk attachment, whisk the 3 whole eggs, 4 egg
Ingredients yolks, and ½ cup of sugar on medium speed for about 5 minutes. Gradually add the
ground almonds, all-purpose flour, and chestnut flour and continue to mix until all
3 whole eggs ingredients are blended.
4 egg yolks
1¼ cups sugar 3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites and
1½ cups ground almonds ¾ cup sugar until the egg whites are soft and fluffy.
¾ cup all-purpose flour
¹⁄³ cup chestnut flour 4. Gently fold the egg whites into the batter. Spoon the batter into the cupcake cups, filling
8 egg whites each about three-quarters full.
8 oz. store-bought sweet
chestnut spread 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Gingerbread These cupcakes are great any time of year, but I especially like making them for
Cupcakes breakfast on cold fall mornings.
48
2. Using a stand mixer fitted with a paddle attachment, mix the butter, brown sugar, and
Ingredients honey on medium speed for about 5 minutes, until the mixture has a creamlike texture
and is light in color.
1 cup brown sugar 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
½ cup honey sides of the mixing bowl so that all the ingredients are incorporated.
3 eggs
1 cup all-purpose flour 4. In a separate bowl, mix both flours and the baking powder, ginger, and cinnamon.
1 cup whole wheat flour
1½ teaspoons baking powder 5. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
1 teaspoon ground ginger speed until mixture is smooth.
1 teaspoon cinnamon
¾ cup Crème Fraiche (see page 14) 6. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Royal orange icing 7. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
1 tablespoon orange juice Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
1 cup powdered sugar
3 oz. candied ginger, coarsely chopped 8. Make the royal orange icing: Mix the orange juice and powdered sugar using a whisk
until the mixture is smooth and creamy.
9. Decorate the cupcakes with the frosting and top each one with candied ginger.

If you make these cupcakes in the early summer months, replace the canned
Pineapple & Coconut pineapple with one cup of fresh pineapple cubes, and give thanks to Hawai'i for this
Cupcakes exotic fruit!
48
2. Using a stand mixer fitted with a paddle attachment, mix the butter and ¾ cup of sugar
Ingredients on medium speed for about 5 minutes, until the mixture has a creamlike texture and is
light in color.
1 cup sugar 3. Add the egg yolks one by one, using a spatula to wipe down the sides of the mixing bowl
3 eggs, separated so that all the ingredients are incorporated.
¾ cup grated coconut 4. In a separate bowl, whisk the egg whites and ¼ cup sugar until the mixture is fluffy.
½ cup Crème Fraiche (see page 14) Fold the egg whites into the butter mixture.
Swiss Meringue Frosting
(see page 15) 5. In a separate bowl, mix the flour and grated coconut. Add the flour mixture and crème
1 cup canned pineapple cubes fraiche alternately to the mixer, and mix on medium speed until mixture is smooth.
8. Frost the cupcakes with the Swiss meringue frosting, and top each one with pineapple
cubes. Serve immediately or store in an airtight container and refrigerate for up to 2 days.
Mascarpone & Polenta, the Italian word for cornmeal, was originally considered "poor man’s
Polenta Cupcakes food." One taste of these luscious cupcakes will make you wonder why.
48
2. Using a stand mixer fitted with a paddle attachment, mix the butter, sugar, and lemon
Ingredients zest on medium speed for about 5 minutes, until the mixture has a creamlike texture and
is light in color.
1½ cups sugar 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
Zest and juice of 1 lemon sides of the mixing bowl so that all the ingredients are incorporated. Add the lemon juice
(about ¼ cup juice) and mix.
3 eggs
½ cup cornmeal 4. In a separate bowl, mix the cornmeal, ground almonds, and baking powder. Gradually
2 cups ground almonds add the cornmeal mixture to the batter and mix until all ingredients are combined.
Mascarpone buttercream frosting 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
2 cups powdered sugar 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
5 oz. mascarpone cheese
7. Make the mascarpone frosting: Using a stand mixer fitted with a paddle attachment,
mix the butter on medium speed for about 5 minutes, until light and fluffy. Gradually add
the powdered sugar and mascarpone cheese and mix for another 3 minutes, until the
mixture is blended.
The perfect cupcake to make when you have a sudden urge to bake. Who doesn’t
Oreo Cookie have Oreo cookies in their cupboard? Be warned, however: they’ll be gone before
Cupcakes you know it.
48
1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Melt 1 stick
(4 oz.) butter. Blend the butter and 4 oz. of Oreo cookies In a food processor until the
cookies are crushed. Refrigerate the mixture for 30 minutes.
Ingredients
2. Using a stand mixer fitted with a paddle attachment, mix 2 sticks (8 oz.) of butter and
3 sticks (12 oz.) butter the sugar on medium speed until the mixture is fluffy and light in color, about 10 minutes.
10 oz. Oreo cookies
1½ cups sugar 3. Add the eggs, one by one, mixing after each addition. Use a spatula to wipe down the
3 eggs sides of the mixing bowl so that all the ingredients are incorporated. In a separate bowl,
1½ cups all-purpose flour mix the flour, ground almonds, and baking powder.
1 cup Crème Fraiche (see page 14) speed until all ingredients are incorporated. (Do not over-mix.) Place a teaspoon of the
crushed Oreos into each cupcake cup.
Whipped cream frosting
1 cup heavy cream 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
¹⁄³ cup powdered sugar 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
24 Oreo cookies, halved
(not split horizontally) 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
7. Make the whipped cream frosting: Using a stand mixer fitted with a whisk attachment,
whisk the heavy cream and powdered sugar until light and fluffy.
8. Frost each cupcake with the whipped cream and decorate each with an Oreo cookie
half. Serve immediately, or store in an air-tight container for up to two days in the
refrigerator.

The texture of these cupcakes resembles the stickiest, sweetest part of a
Sticky Bun cinnamon roll – the gooey center. Don't dare skip the pecans; they add the
Cupcakes needed crunch!
48
2. Using a stand mixer fitted with a paddle attachment, mix the butter and sugar on
Ingredients medium speed for about 5 minutes, until the mixture has a creamlike texture and is light
in color.
1 cup brown sugar 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
3 eggs sides of the mixing bowl so that all the ingredients are incorporated.
1 cup all-purpose flour
1¼ cups ground almonds 4. In a separate bowl, mix the flour, ground almonds, cinnamon, and baking powder. Add
1 teaspoon cinnamon the flour mixture and crème fraiche alternately to the mixer, and mix on medium speed
1 teaspoon baking powder until mixture is smooth.
5. Make the maple glaze: Place ½ teaspoon of chopped pecans into each of the cupcake
Maple glaze cups. Spoon on half a teaspoon of maple syrup.
½ cup pecans, coarsely chopped
1 cup maple syrup 6. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
8. Serve the cupcakes upside down and immediately, or store in an airtight container and

Calvados Calvados is an apple-based brandy with origins in France. I like to add a little more
Cupcakes than is called for in the recipe and drizzle a bit more on top of each cupcake.
48
2. Using a stand mixer fitted with a whisk attachment, mix the eggs and both sugars on
Ingredients medium speed for about 5 minutes, until the mixture has a creamlike texture and is light
in color. Gradually add the canola oil.
3 eggs
1 cup brown sugar 3. In a separate bowl, mix both flours and the baking soda, cinnamon, and ground cloves.
½ cup sugar Gradually add the dry ingredients to the batter in the mixer. Then add the cider and Calvados.
1¼ cups canola oil
2 cups all-purpose flour 4. Add the apples and walnuts and mix on low speed for 30 seconds, until all the
½ cup whole wheat flour, sifted ingredients are incorporated.
1 teaspoon baking soda
1 teaspoon cinnamon 5. Spoon the batter into the cupcake cups, filling each about three-quarters full.
¼ teaspoon ground cloves
¹⁄³ cup apple cider 6. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
3 tablespoons Calvados Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
3 apples, peeled and cut into
small cubes 7. Make the frosting: Using a stand mixer fitted with a whisk attachment, whisk the heavy
½ cup walnuts, coarsely chopped cream until firm and fluffy, add the powdered sugar and cinnamon, and mix to incorporate
the ingredients.
Cinnamon whipped cream frosting
1 cup heavy cream 8. Frost the cupcakes and serve them immediately, or store in an airtight container and
½ cup powdered sugar refrigerate for up to 2 days.
1 teaspoon cinnamon
Spiced Honey In Ancient Egypt, honey was used to sweeten cakes and cookies. Today, the addition
Cupcakes of honey will produce some of the best cupcakes you've ever tasted.
48
2. In a small saucepan, bring the water to boil. Remove the pan from the heat, add the tea
Ingredients bag, and allow the water to cool to room temperature. Remove the tea bag.
¾ cup water 3. Meanwhile, using a stand mixer fitted with a whisk attachment, whisk the eggs, sugar,
1 Earl Grey tea bag and honey for about 5 minutes on medium speed, until fluffy and light in color. Gradually
3 eggs add the canola oil and mix.
½ cup sugar
½ cup honey 4. In a separate bowl, mix the flour, baking soda, cinnamon, cloves, ginger, and nutmeg.
¾ cup canola oil Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
2¼ cups all-purpose flour speed until all ingredients are incorporated. (Do not over-mix.)
1 teaspoon baking soda
1 teaspoon cinnamon 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
½ teaspoon ground cloves 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
½ teaspoon ground ginger
Pinch of ground nutmeg 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
7. Make the frosting: Using a stand mixer fitted with a paddle attachment, mix the cream
Cinnamon cream cheese frosting cheese and powdered sugar until fluffy and light in color. Add the lemon juice, heavy
1 cup (8 oz.) cream cheese cream and cinnamon, and mix to incorporate the ingredients.
1 teaspoon fresh lemon juice 8. Frost the cupcakes and serve them immediately, or store in an airtight container and
1 tablespoon heavy cream refrigerate for up to 2 days.
1 teaspoon cinnamon
Plan ahead when making these delicious cupcakes to make sure the apricots
Apricot have time to marinate. Prepare the marinade before you go to bed, and bake the
Cupcakes cupcakes when you wake up.
48
1. Prepare the apricots in advance: In a small saucepan, heat the water and sugar on high
heat and bring to a boil. Remove the pan from the heat and add the dried apricots. Allow
to marinate for at least 6 hours.
Ingredients
2. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. In a food
2 cups water processor, mix the powdered sugar and marzipan until smooth. Add the eggs one by one,
1 cup sugar while mixing.
10 oz. dried apricots
¼ cup powdered sugar 3. Add the flour and melted butter and pulse until all the ingredients are incorporated.
16 oz. marzipan
4 eggs 4. Drain the apricots. Chop half and add them to the batter. Mix with a hand whisk or
¹⁄³ cup all-purpose flour spatula. Spoon the batter into the cupcake cups, filling each about three-quarters full.
¾ stick (3 oz.) butter, melted
Cinnamon cream cheese frosting Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
1 cup (8 oz.) cream cheese
1 cup powdered sugar 6. Make the frosting: Using a stand mixer fitted with a paddle attachment, mix the cream
1 teaspoon fresh lemon juice cheese and powdered sugar until fluffy and light in color, add the lemon juice, heavy
1 tablespoon heavy cream cream and cinnamon and mix to incorporate ingredients.
1 teaspoon cinnamon
7. Frost cupcakes, decorate with remaining apricots and serve them immediately, or store
in an airtight container and refrigerate for up to 2 days.
Crème Brulée The French have a way with their creams, and this French dessert-turned-cupcake
Cupcakes will not disappoint even your creamiest expectations.
48
mixer fitted with a paddle attachment, mix the butter and sugar on medium speed until
the mixture is fluffy and light in color, about 10 minutes.
Ingredients
1½ cups sugar mix the flour, ground almonds, and baking powder.
3 eggs
1½ cups all-purpose flour 3. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
½ cup ground almonds speed until all ingredients are incorporated. (Do not over-mix.) Spoon the batter into the
1 teaspoon baking powder cupcake cups, filling each about three-quarters full.
Mouseline cream frosting Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
2 cups whole milk
1 vanilla bean, split lengthwise 5. Make the frosting: In a large saucepan, bring the milk and vanilla bean to a boil over
and scraped medium heat. Remove the pan from the heat and remove vanilla bean. In a separate bowl,
7 eggs yolks mix the egg yolks, sugar, cornstarch, and flour.
1 cup sugar
3 tablespoons cornstarch 6. Gradually pour ¹⁄³ of the hot milk into the egg yolk mixture while stirring constantly.
3 tablespoons all-purpose flour Pour the mixture back into the saucepan and stir. Pour the remained egg yolk mixture into
2 sticks (8 oz.) butter the saucepan and thicken it over low heat for 5-7 minutes, stirring constantly.
7. Remove the pan from the heat and stir to reduce the temperature. Add the butter. Cover
with plastic wrap and refrigerate for at least one hour. Frost the cupcakes and serve them
immediately, or store in an airtight container and refrigerate for up to 2 days.

Cola lovers beware: you may become as addicted to these cupcakes as you are
Cola Cupcakes to the drink!
48
Makes cupcakes
1 stick (4 oz.) butter, melted 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. In a large
¾ cup Coca-Cola bowl, mix the butter, Coca-Cola, egg, and crème fraiche.
1 egg
½ cup Crème Fraiche (see page 14) 2. In a separate bowl, mix the flour, macadamia nuts, cacao, sugar, and baking powder.
½ cup ground macadamia nuts 3. Add the dry ingredients to the cola mixture and mix until all ingredients are
2 tablespoons cocoa incorporated.
¾ cup sugar
1 teaspoon baking powder 4. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Whipped Ganache Frosting Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
(see page 18)

The kitchen torch recommended for this recipe is a useful tool for anyone who
Lemon Meringue loves to bake. It gives this cupcake a beautiful golden sheen. You can find kitchen
Cupcakes torches at specialty cooking shops.
48
Makes cupcakes
2 sticks (8 oz.) butter 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Using a stand
1½ cups sugar mixer fitted with a paddle attachment, mix the butter, sugar, and lemon zest on medium
Zest of 1 lemon speed until the mixture is fluffy and light in color, about 10 minutes.
3 eggs
1½ cups all-purpose flour 2. Add the eggs one by one, mixing after addition. Use a spatula to wipe down the sides of
½ cup ground almonds the mixing bowl so that all the ingredients are incorporated.
1 cup Crème Fraiche (see page 14) 3. In a separate bowl, mix the flour, ground almonds, and baking powder. Add the flour
Swiss Meringue Frosting (see page 15) mixture and crème fraiche alternately to the mixer, and mix on medium speed until all
ingredients are incorporated. (Do not over-mix.)
4. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Frost with Swiss meringue frosting and using a kitchen torch, lightly scorch the meringue.
6. Serve immediately, or store in an airtight container and refrigerate for up to 2 days.
Pavlova Pavlova is a meringue-based dessert that originated in New Zealand. It is named
Cupcakes for the Russian ballet dancer, Anna Pavlova, and is created here in cupcake form.
48
Ingredients medium speed until the mixture is fluffy and light in color, about 10 minutes.
1½ cups sugar sides of the mixing bowl so that all the ingredients are incorporated.
3 eggs
1½ cups all-purpose flour 4. In a separate bowl, mix the flour, ground almonds, and baking powder. Add the flour
½ cup ground almonds mixture and crème fraiche alternately to the mixer, and mix on medium speed until all
1 teaspoon baking powder ingredients are incorporated. (Do not over-mix.)
Swiss Meringue Frosting (see page 15) 5. Spoon the batter into the cupcake cups, filling each about three-quarters full.
Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
1 cup heavy cream 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
¹⁄³ cup powdered sugar Meanwhile, using a teaspoon, spoon the meringue frosting onto a baking sheet lined with
5 passion fruits, pulp removed parchment paper. With the back of the spoon, make indentations in the frosting to create
little “cups.”
7. Bake the meringue in a 240°F preheated oven for about an hour. Make the whipped
cream: Using a stand mixer fitted with a whisk attachment, whisk the heavy cream and
powdered sugar until the cream is stiff.
8. Place a meringue "cup" on each cupcake. Then fill the cups with whipped cream and
top with passion fruit pulp. Serve immediately.
Don’t waste any leftover jelly you have when making these cupcakes. Keep it in the
Jelly Cupcakes fridge to serve as dessert once the cupcakes are out of sight.
48
Makes cupcakes
1½ cups sugar
Zest of 1 lemon 2. Using a stand mixer fitted with a paddle attachment, mix the butter, sugar, and lemon
3 eggs zest on medium speed until the mixture is fluffy and light in color, about 10 minutes.
1½ cup all-purpose flour
½ cup ground almonds 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
1 teaspoon baking powder sides of the mixing bowl so that all the ingredients are incorporated. In a separate bowl,
1 cup Crème Fraiche (see page 14) mix the flour, ground almonds, and baking powder.
1 package of powdered gelatin,
such as Jell-O (your choice of flavors), 4. Add the flour mixture and crème fraiche alternately to the mixer, and mix on medium
prepared according to the instructions
speed until all ingredients are incorporated. (Do not over-mix.) Spoon the batter into the
on the package
cupcake cups, filling each about three-quarters full.
6. Pour a tablespoon of jelly on each cupcake (or until it's full) and chill the cupcakes in
refrigerator until the jelly is firm. Serve immediately.
The classic cobbler recipe has been adapted here for cupcakes that are just as
Plum Crumble scrumptious. You can replace the plums here with apples for a traditional treat or
Cupcakes cherries for a richer dessert.
48
Makes cupcakes
½ stick (2 oz.) butter 1. Preheat the oven to 350°F and butter a mini silicon cupcake pan.
¼ cup sugar
2 tablespoons port or dry red wine 2. In a large skillet, heat the butter, sugar, and port or wine. Add the plums. Cook for
8oz. (about 3) plums, pitted and 10 minutes, until the plums are soft. Set aside to cool to room temperature.
cut into cubes
3. Meanwhile, using a food processor, pulse together all of the crumble ingredients until
Crumble crumbs form.
½ stick (2 oz.) very cold butter
¼ cup brown sugar 4. Pour the plum mixture into each cupcake cup, filling them ¾ full. Fill the rest of the cup
¾ cup all-purpose flour with the crumble.
¼ teaspoon cinnamon
5. Bake for 20 minutes, until the crumble turns golden. Serve warm.

Ricotta & Pine Nut Ricotta and pine nuts, usually ingredients for savory dishes, offer a pleasant
Cupcakes surprise in this sweet cupcake.
48
Makes cupcakes
1½ cups sugar
Zest of 1 lemon 2. Using a stand mixer fitted with a paddle attachment, mix the butter, one cup of sugar,
5 eggs, separated and the lemon zest on medium speed for about 5 minutes, until the mixture is fluffy and
8 oz. ricotta cheese light in color.
¼ cup all-purpose flour
5 oz. roasted pine nuts 3. Gradually add the egg yolks and then the ricotta cheese. Remove the mixture from the
mixer bowl and transfer it to a clean bowl. Remove the mixer’s paddle attachment and
Mascarpone frosting affix the whisk attachment. Whisk the egg whites with ½ cup of sugar until the mixture is
8 oz. mascarpone cheese firm. Gradually fold the ricotta mixture into the egg whites.
Zest of 1 lemon 4. Fold in the flour and 4 oz. of the pine nuts until all ingredients are incorporated. Spoon
the batter into the cupcake cups, filling each about three-quarters full.
5. Make the frosting: Using a stand mixer fitted with a whisk attachment, whisk the
mascarpone cheese on medium speed for about 3 minutes, until light and fluffy. Add
the powdered sugar and lemon zest and mix for another 3 minutes, until the mixture
is combined.
6. Frost the cupcakes, decorate with the remained pine nuts, and serve them immediately,
or store in an airtight container and refrigerate for up to 2 days.
New York This cupcake-cheesecake combination will please just about everyone. It's a
bite-size version of the familiar cheesy treat, sweetened but not to the point of
Cheesecake overkill. Make them with the berry of your choice, or go for a berry mix for a real
Cupcakes taste bud awakener.
48
1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Place the
butter and graham crackers in a food processor and blend until the graham crackers are
crushed. Refrigerate the mixture for 30 minutes.
Ingredients
2. Using a stand mixer fitted with a whisk attachment, whisk the cream cheese and
1 stick (4 oz.) butter, melted powdered sugar until well combined, about 5 minutes. Gradually add the egg, sour cream,
8 oz. graham crackers and vanilla extract and mix until all ingredients are incorporated.
¾ cup (6 oz.) cream cheese
5 tablespoons powdered sugar 3. Place a teaspoon of the crushed graham crackers into each cupcake cup. Place a berry
1 egg on top of the crust. Spoon the batter into the cupcake cups, filling each about three-
3 tablespoons sour cream quarters full.
1 teaspoon pure vanilla extract
1 cup berries 4. Reduce oven temperature to 320°F. Bake for 15 to 17 minutes, or until a toothpick
inserted in the center comes out clean.
Sour cream frosting
1 cup sour cream 5. Make the sour cream frosting: In a large bowl, whisk the sour cream and powdered
¼ cup powdered sugar sugar until well combined.
6. Pour a tablespoon of frosting over each cupcake and bake again at 350°F for 5 minutes.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Serve
Pomegranates may be a lot of work to peel, but once you get to the seeds, you'll be
Pomegranate truly delighted. Pomegranate Syrup is a great sweetener and a good staple to have
Vanilla Cupcakes in your pantry. It can be found in health food supermarkets.
48
2. Using a stand mixer fitted with a whisk attachment, whisk the butter, sugar, and vanilla
Ingredients extract for about 5 minutes on medium speed, until light in color and fluffy.
3 eggs 4. In a small bowl, mix the flour, baking powder, and ground almonds.
1½ teaspoons baking powder 5. Add the flour mixture, crème fraiche and pomegranate syrup alternately to the batter,
½ cup ground almonds and blend until the mixture is smooth.
¼ cup pomegranate syrup 6. Spoon the batter into the cupcake cups, filling each about three-quarters full.
2 cups pomegranate seeds 7. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
(for decoration)
9. Frost the cupcakes with the Swiss Meringue Frosting and decorate each with a few
pomegranate seeds. Serve them immediately, or store in an airtight container and

Nothing but Chocolate
Cream Cheese & Chocolate Volcano Cupcakes ... 78

Sacher-Torte Cupcakes ... 79
Black Forest Cupcakes ... 80
Snickers Cupcakes ... 82
Chocolate Mayonnaise Cupcakes ... 84
Plum, Port & White Chocolate Cupcakes ... 85
Banana & Triple Chocolate Cupcakes ... 86
Chocolate Porcupine Cupcakes ... 88
Chocolate Soufflé Cupcakes ... 90
Mint & Chocolate Fondant Cupcakes ... 92
Orange & Chocolate Cupcakes ... 94
Nutella Surprise Cupcakes ... 96
Brownie & Coffee Cupcakes ... 98
Chocolate Raspberry Cupcakes ... 99
Cream Cheese
& Chocolate Volcano These cheesy and chocolaty cupcakes aren't for the lighthearted. Only true
Cupcakes chocolate lovers will appreciate their intense chocolate flavor.
48
2. Place the dark chocolate and milk chocolate in a heatproof bowl. Set the bowl over a
Ingredients saucepan of gently simmering water, and stir occasionally, the chocolate melts. Remove
the bowl from the pan.
6 oz. dark chocolate
3 oz. milk chocolate 3. Using a stand mixer fitted with a whisk attachment, mix the butter and sugar on
2 sticks (8 oz.) butter medium speed. Once the butter is fluffy, add half the cream cheese and continue mixing.
1¼ cups sugar
16 oz. cream cheese 4. Add three eggs, one by one, followed by the melted chocolate and flour. Be careful not
5 eggs to overwork the batter.
¾ cups flour
¾ cup powdered sugar 5. Spoon the batter into the cupcake cups, filling each cup half full. Replace the whisk
1 teaspoon pure vanilla extract attachment with the paddle attachment, and in a clean bowl mix the rest of the cream
Cream Cheese Frosting cheese with the powdered sugar on medium speed. Add the vanilla extract.
(see page 17)
6. Add the remaining two eggs, one by one, and mix on medium speed until the
ingredients are combined.
7. Spoon the cream cheese mixture into the cupcake cups, over the chocolate, filling
them to the top. Bake for 15 to 17 minutes, or until a toothpick inserted in the center
comes out clean.
Frost the cupcakes and serve them immediately, or store in an airtight container and
The Sacher-Torte is the most famous Austrian culinary specialty. The original
Sacher-Torte version, made only in Vienna and Salzburg, is shipped all over the world. But why
Cupcakes wait for the next air-mail package when you can make it yourself in cupcake form?
48
mixer fitted with a whisk attachment, mix the butter and ½ cup sugar on medium speed
for about 5 minutes, until the mixture has a creamlike texture and is light in color.
Ingredients
2. Add the egg yolks one by one, mixing after each addition. Use a spatula to wipe down
2 sticks (8 oz.) butter the sides of the mixing bowl so that all the ingredients are incorporated. Gradually add the
1 cup sugar melted chocolate and continue mixing for another minute.
5 eggs, separated
8 oz. dark chocolate, melted 3. In a separate bowl, whisk the egg whites and ½ cup sugar until the mixture is fluffy.
¾ cup all-purpose flour Fold the egg whites into the chocolate mixture.
1 cup apricot jam
4. Gradually add the flour and continue mixing for another minute. Spoon the batter into
Chocolate glaze the cupcake cups, filling each about three-quarters full.
1 cup heavy cream
10 oz. dark chocolate 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Spoon the
apricot jam into a piping bag fitted with a round tip, or to a squeeze bottle. Insert the tip
into center of each cupcake and pipe in about 1 teaspoon of filling.
6. Make the chocolate glaze: In a small saucepan, heat the heavy cream until it boils.
Remove the pan from the heat. Place the chocolate in a large heatproof bowl and pour on
the boiled cream. Stir to combine. Allow to chill 10 minutes.
7. Dip the cupcakes into the chocolate glaze and serve immediately, or store in an airtight
Nothing but Chocolate 79

The origin of these cupcakes is the southern German dessert known as Schwarzwälder
Black Forest Kirschtorte, which literally means "Black Forest cherry liqueur torte." This version
Cupcakes leaves out the liqueur but retains all of the chocolaty goodness.
48
Makes cupcakes
1 cup sugar
5 eggs, separated 2. Using a stand mixer fitted with a paddle attachment, mix the butter and ½ cup of sugar
8 oz. dark chocolate, melted on medium speed until the mixture is fluffy and light in color. Add the egg yolks one by
¾ cup all-purpose flour one, mixing after each addition. Mix in the melted chocolate, and transfer the entire to a
clean bowl.
1 cup heavy cream 3. Using a stand mixer fitted with a whisk attachment, whisk the egg whites with ½ cup of
½ cup powdered sugar sugar until the mixture is firm. Gradually fold the chocolate mixture into the egg whites.
3 oz. dark chocolate, grated Fold in the flour until all ingredients are incorporated.
8 oz. maraschino cherries
15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the
pan to a wire rack and let the cupcakes cool to room temperature.
5. Make the frosting: Using a stand mixer fitted with a whisk attachment, whisk the heavy
cream and powdered sugar until the mixture is firm.
6. Frost the cupcakes and decorate with the grated chocolate and cherries. Serve them
Snickers Turn everyone's favorite snack bar into a mini cupcake and you'll have a winning
Cupcakes dessert to serve at your next gig.
48
mixer fitted with a paddle attachment, mix the butter and sugar on medium speed until
the mixture is fluffy and light in color, about 10 minutes.
Ingredients
1½ cups sugar mix the flour, ground almonds, and baking powder.
3 eggs
½ cup ground almonds speed until all ingredients are incorporated. (Do not over-mix.) Add the peanut butter and
1 teaspoon baking powder mix for another minute.
¾ cup Crème Fraiche (see page 14)
½ cup peanut butter 4. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the
Maple cream cheese frosting pan to a wire rack and let the cupcakes cool to room temperature.
1 cup (8 oz.) cream cheese
½ cup powdered sugar 5. Make the frosting: Using a stand mixer fitted with a paddle attachment, mix the cream
¹⁄³ cup maple syrup cheese and powdered sugar until combined. Add the maple syrup and continue mixing for
another 2 minutes.
Chocolate
The combination sounds a bit weird, but I promise there's nothing weird about the
Mayonnaise taste of these cupcakes. The frosting takes on a marzipan texture, so be creative
Cupcakes and cut out any shape that comes to mind.
48
Makes cupcakes
2 cups all-purpose flour 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. In a medium
½ cup cacao bowl, mix the flour, cacao, and baking powder.
1 cup mayonnaise 2. In separate bowl, mix the mayonnaise, crème fraiche, and sugar. Gradually add the dry
1 cup Crème Fraiche (see page 14) ingredients to the mayonnaise mixture. (Do not over-mix).
1¼ cups sugar
Chocolate frosting 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the
¾ cup light corn syrup pan to a wire rack and let the cupcakes cool to room temperature.
16 oz. dark chocolate, melted
4. Make the frosting: In a medium bowl, mix the corn syrup and melted chocolate until
well combined. Let the mixture cool at room temperature for at least 3 hours.
5. Sprinkle a clean surface with cocoa and roll out the chocolate to ¼-inch thickness.
Using a standard cookie cutter or shape of your choice, cut out decorations for the
cupcakes.
Plum, Port
& White Chocolate Although this elegant dessert is best suited for a mature crowd, the hint of white
Cupcakes chocolate will make everyone feel a bit younger with every bite.
48
1. Marinate the prunes in the port wine for at least 6 hours. Drain the prunes and reserve
the marinade for the frosting. Preheat the oven to 350°F and line a mini cupcake pan with
paper liners.
Ingredients
2. Using a stand mixer fitted with a whisk attachment, whisk the butter, sugar, and vanilla
4 oz. dried pitted prunes, cut into cubes extract for about 5 minutes on medium speed, until light in color and fluffy. Add the eggs
½ cup port wine one by one, mixing after each addition. Use a spatula to wipe down the sides of the mixing
1¼ sticks (5 oz.) butter bowl so that all the ingredients are incorporated.
¾ cup sugar
½ teaspoon pure vanilla extract 3. In a small bowl, mix the flour and baking powder. Add the flour mixture, sour cream,
3 eggs and melted chocolate alternately to the mixer, and mix on medium speed. Add the drained
1 cup all-purpose flour prunes. Mix until all ingredients are incorporated (Do not over-mix.)
¹⁄³ cup sour cream 4. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
4 oz. white chocolate, melted 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the
Meringue frosting
½ cup egg whites 5. Make the frosting: Place the egg whites and sugar in a heatproof bowl. Set the bowl
(from about 4 large eggs) over a saucepan of gently simmering water and stir occasionally, until sugar is melted.
2 cups sugar Remove bowl from pan. Using a stand mixer fitted with a whisk attachment, place the
egg white and sugar mixture in the bowl and whisk until the egg whites have cooled and
become firm. Fold in the plum marinade.

Banana & Triple The combination of banana and chocolate is a classic; the combination of banana
Chocolate Cupcakes and three kinds of chocolate is a stroke of genius.
48
Makes cupcakes
1 cup brown sugar
4 eggs 2. Using a stand mixer fitted with a paddle attachment, mix the butter and brown sugar on
2 cups all-purpose flour medium speed until light and fluffy, about 5 minutes.
¼ teaspoon cinnamon 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
¼ teaspoon ground ginger sides of the mixing bowl so that all the ingredients are incorporated.
A pinch of ground nutmeg
1 cup Crème Fraiche (see page 14) 4. In a separate bowl, mix the flour, baking powder, cinnamon, ginger, and nutmeg. Add
3 bananas, mashed the flour mixture and crème fraiche alternately to the mixer, and mix on medium speed
¼ cup milk chocolate, chopped until all ingredients are incorporated. (Do not over-mix.) Add the mashed bananas and
¼ cup white chocolate, chopped chopped chocolate, and mix for another minute.
¼ cup dark chocolate, chopped
Cream Cheese Frosting 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
(see page 17) 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Frost
the cupcakes. Serve them immediately, or store in an airtight container and refrigerate for
up to 2 days.

Chocolate Porcupine Kids, and maybe even some adults, will get a kick out of the idea of turning
Cupcakes a cupcake into a porcupine.
48
2. Using a stand mixer fitted with a paddle attachment, mix the butter and brown sugar on
Ingredients medium speed until light and fluffy, about 5 minutes.
1 cup brown sugar sides of the mixing bowl so that all the ingredients are incorporated.
3 eggs
1 cup all-purpose flour 4. In a separate bowl, mix the flour, ground almonds, and baking powder. Add the flour
1¼ cups ground almonds mixture and crème fraiche alternately to the mixer, and mix on medium speed until all
1 teaspoon baking powder ingredients are incorporated. (Do not over-mix.)
1 cup Crème Fraiche
(see page 14) 5. Fold a quarter of the batter into the melted chocolate. Spoon 1 teaspoon of the
3 oz. dark chocolate, melted chocolate batter into the cupcake cups, and fill the cups about three-quarters full with
Whipped Ganache Frosting the "white" batter. Using a toothpick, swirl the chocolate batter around to create a
(see page 18) marbled look.
7. Spread whipped ganache frosting generously on each cupcake, and use a small icing
spatula to "pull" the frosting upward to create the porcupine spikes. Serve immediately, or
store in an airtight container and refrigerate for up to 2 days.
Chocolate Soufflé There are few desserts more satisfying than a chocolate soufflé – except for maybe
Cupcakes a few chocolate soufflé mini cupcakes.
48
Makes cupcakes
¹⁄³ cup heavy cream 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. In a medium
6 oz. dark chocolate saucepan, bring the heavy cream to a boil over high heat. Remove the pan from the heat
4 eggs, separated + 2 egg yolks and add the chocolate, mixing until well combined. Gradually add the six egg yolks and
3 tablespoons rum rum, and mix until the mixture is smooth.
¹⁄³ cup sugar
2. Using a stand mixer fitted with a whisk attachment, whisk the egg whites and sugar
Chocolate glaze frosting until fluffy and firm.
1 cup heavy cream
10 oz. dark chocolate 3. Fold the egg whites gradually into the chocolate mixture. Spoon the batter into the
cupcake cups, filling each about three-quarters full.
4. Bake for about 10 minutes. The outside should be baked thoroughly, with the inside still
liquidy. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
5. Make the chocolate glaze: In a small saucepan, heat the heavy cream until it boils.
Remove the pan from the heat. Place the chocolate in a large heatproof bowl and pour on
the boiled cream, stirring to combine. Cool at room temperature for 10 minutes.
6. Dip the cupcakes into the chocolate glaze and serve immediately, or store in an airtight
Mint & Chocolate Use only the small, undamaged mint leaves when candying them for the beautiful
Fondant Cupcakes decoration on these cupcakes.
48
1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Place
the butter and chocolate in a heatproof bowl. Set the bowl over a saucepan of gently
simmering water and stir occasionally, until the mixture is blended. Remove the bowl
Ingredients from the pan.
2 sticks (8 oz.) butter 2. Using a stand mixer fitted with a whisk attachment, whisk the eight egg yolks (reserve
10 oz. dark chocolate egg whites in a separate bowl for later use) and powdered sugar on medium speed for
4 eggs, separated + 4 egg yolks about 7 minutes, until fluffy and light in color. Reduce the mixer speed and gradually add
½ cup powdered sugar the melted chocolate and flour. Spoon the batter into the cupcake cups, filling each about
½ cup all-purpose flour three-quarters full.
Mint chocolate ganache frosting 3. Reduce oven temperature to 340 F°. Bake for about 10 minutes. The outside should be
2 cups heavy cream baked thoroughly, with the inside still liquidy. Transfer the pan to a wire rack and let the
5 mint sprigs cupcakes cool to room temperature.
16 oz. dark chocolate
4. Make mint chocolate ganache frosting: In a medium saucepan, bring the heavy cream and
Candied mint leaves mint to a boil. Remove the pan from the heat and allow to rest for 30 minutes. Drain and save
1 egg, white only the heavy cream and throw away the mint. Bring the heavy cream to a boil again. Remove the
½ cup sugar pan from the heat and add the chocolate. Stir until the chocolate has melted and mixture is
1 cup mint leaves smooth. Let cool at room temperature for at least 3 hours. Using a stand mixer fitted with a
whisk attachment, whisk the cooled chocolate ganache until light and fluffy.
5. Make the candied mint leaves: Brush the mint leaves carefully with the egg whites and
dip each leaf in sugar. Frost the cupcakes and decorate with the candied mint leaves.
Orange & Chocolate There are two types of people in the world: those who love the combination of
Cupcakes orange and chocolate and those who need to try it. These cupcakes are for both.
48
mixer fitted with a paddle attachment, mix the butter, sugar, and orange zest on medium
speed until the mixture is fluffy and light in color, about 10 minutes.
Ingredients
2. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down
2 sticks (8 oz.) butter the sides of the mixing bowl so that all the ingredients are incorporated. Add the flour,
1¼ cups sugar orange juice, and melted chocolates. Mix for another 2 minutes. Spoon the batter into the
Zest of 1 orange cupcake cups, filling each about three-quarters full.
3 eggs
¾ cup all-purpose flour 3. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
½ cup orange juice Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
3 oz. milk chocolate, melted 4. Make the orange cream filling: Place the egg yolks, sugar, and orange juice in a
heatproof bowl. Set the bowl over a saucepan of gently simmering water and stir
Orange cream filling occasionally until the mixture thickens, about 15 minutes. Remove the bowl from the pan.
8 eggs, yolks only Gradually add in the butter. Refrigerate the filling for at least 2 hours.
1 cup sugar
½ cup orange juice 5. Transfer the chilled filling to a piping bag fitted with a round tip, or to a squeeze bottle.
1½ sticks (6 oz.) butter, cubed Insert the tip into the center of each cupcake and pipe in about 1 teaspoon of filling.
and softened
6. Make the orange cream cheese frosting: Using a stand mixer fitted with a paddle
Orange cream cheese frosting attachment, mix the cream cheese, powdered sugar and orange juice until combined. Add
1 cup (8 oz.) cream cheese the heavy cream and orange zest and continue mixing for another 2 minutes.
1 tablespoon orange juice 7. Frost the cupcakes and serve them immediately, or store in an airtight container and
1 tablespoon heavy cream refrigerate for up to 2 days.
Zest of 1 orange
Nutella Surprise Nutella is the famous Italian sweet hazelnut and chocolate spread. It's sold in
Cupcakes supermarkets and specialty stores.
48
Ingredients extract on medium speed for about 5 minutes, until the mixture is light in color and fluffy.
1½ cups sugar sides of the mixing bowl so that all the ingredients are incorporated. In a small bowl, mix
2 teaspoons pure vanilla extract the flour, ground almonds, and baking powder.
3 eggs
1 teaspoon baking powder cupcake cups, filling each about three-quarters full.
1 cup Nutella 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Transfer
Nutella buttercream frosting one cup of Nutella to a piping bag fitted with a round tip, or to a squeeze bottle. Insert the
1 cup egg whites tip into the center of each cupcake and pipe in about 1 teaspoon of filling.
(from about 8 large eggs)
2 cups sugar 6. Make the Nutella buttercream frosting: Place the egg whites and sugar in a heatproof
bowl. Set the bowl over a saucepan of gently simmering water and stir occasionally, until
2 sticks (8 oz.) butter, cubed the sugar dissolves. Remove the bowl from the pan.
and softened
2 teaspoons pure vanilla extract 7. Using a stand mixer fitted with a whisk attachment, place the egg white and sugar
8 oz. Nutella mixture in the bowl and whisk until the egg whites have cooled and become firm.
Gradually add the butter cubes, vanilla extract, and Nutella, mixing until well combined.
Frost the cupcakes and serve them immediately, or store in an airtight container and
Brownie & Coffee Coffee is a great flavor enhancer for brownies. You wouldn't be overdoing it to
Cupcakes serve these delicious cupcakes with a cup of hot coffee.
48
2. Place the butter and chocolate in a heatproof bowl. Set the bowl over a saucepan of
Ingredients gently simmering water and stir occasionally, until mixture is combined. Remove the bowl
from the pan.
8 oz. dark chocolate 3. Using a stand mixer fitted with a whisk attachment, whisk the eggs, sugar, and vanilla
4 eggs extract on medium speed for about 5 minutes, until fluffy and light in color. Reduce the
1½ cups sugar mixer speed and gradually add the melted chocolate. Fold in the flour.
1 tablespoon pure vanilla extract
½ cup all-purpose flour 4. Spoon the batter into the cupcake cups, filling each about three-quarters full. Reduce
oven temperature to 320 F° and bake for about 15 minutes.
Coffee frosting
½ cup egg whites 5. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
(from about 4 large eggs)
1 cup sugar 6. Make the frosting: Place the egg whites and sugar in a heatproof bowl. Set the bowl
2 tablespoons coffee liqueur over a saucepan of gently simmering water and stir occasionally, until the sugar dissolves.
(such as Kahlua) Remove the bowl from the pan.
7. Using a stand mixer fitted with a whisk attachment, place the egg white and sugar
mixture in the bowl and whisk until the egg whites have cooled and become firm. Add the
coffee liqueur and mix until combined.
This combination of chocolate and raspberry is definitely a winning team. Try to use
Chocolate Raspberry fresh raspberries, especially for the top decoration and you'll be rewarded with a
Cupcakes sweet, tangy treat.
48
Ingredients medium speed for about 7 minutes until the mixture is fluffy and light in color.
1¼ cups sugar sides of the mixing bowl so that all the ingredients are incorporated. Add the melted
3 eggs chocolates and mix until incorporated.
3 oz. milk chocolate, melted 4. In a small bowl, mix the flour and baking powder.
1 teaspoon baking powder 5. Add the flour and baking powder into the chocolate batter and mix until well combined.
6 oz. fresh raspberries Add 4 oz. of raspberries and mix for another minute.
(if using frozen raspberries, they must
be thawed and well drained)
Whipped Ganache Frosting (see page 18)
9. Frost the cupcakes with the Ganache and decorate with the remaining 2 oz. of
raspberries. Serve them immediately, or store in an airtight container and refrigerate for
up to 2 days.

It‘s got to be Savory
Pumpkin, Ginger & Cheddar Cupcakes ... 102

Spinach & Pine Nut Cupcakes ... 103
Sun-dried Tomato & Basil Cupcakes ... 104
Eggplant & Tahini Cupcakes ... 106
Leek & Onion Cupcakes ... 107
Kalamata Olives & Feta Cheese Cupcakes ... 108
Cornbread Cupcakes ... 110
Mexican Cupcakes ... 112
Smoked Salmon & Chive Cupcakes ... 114
Zucchini & Walnut Cupcakes ... 116
Cheese Soufflé Cupcakes ... 118
Leek, Mushroom & Thyme Cupcakes ... 119
These savory cupcakes are best to make in the fall, when pumpkins are
Pumpkin, Ginger plentiful. As they bake, they will fill your house with one of the most pleasing
& Cheddar Cupcakes aromas of autumn.
48
Makes cupcakes
2 cups all-purpose flour 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
2 teaspoons baking powder an ungreased silicon pan.)
1 teaspoon salt
¼ teaspoon ground ginger 2. In a large bowl, mix the flour, baking powder, salt, ginger, and nutmeg. In a separate
¼ teaspoon ground nutmeg bowl, mix the butter, eggs, canned pumpkin, and crème fraiche.
1 stick (4 oz.) butter, melted
2 eggs 3. Gradually add the dry ingredients to the batter; then add the grated pumpkin and
½ cup canned pumpkin cheddar cheese.
½ cup Crème Fraiche (see page 14)
1 cup fresh pumpkin, coarsely grated 4. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
3 oz. cheddar cheese, grated 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Savory Cream Cheese Frosting
(see page 18) 5. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
6. Spread on the savory cream cheese frosting and serve the cupcakes immediately, or

Spinach & Pine Nut To toast the pine nuts, put them on an ungreased skillet and heat over a medium
Cupcakes flame until golden. Make sure to put some pine nuts aside to use as a topping.
48
Makes cupcakes
2 tablespoons olive oil 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
1 onion, chopped an ungreased silicon pan.)
10 oz. fresh spinach, chopped
(if using frozen spinach, it must be 2. Heat the olive oil in a medium skillet over high heat, and sauté the onion, spinach, and
thawed and well drained)
garlic for about 7 minutes, until the onions are translucent. Remove from the heat and
3 garlic cloves, minced allow to cool to room temperature.
2 cups all-purpose flour
2 teaspoons baking powder 3. In a large bowl, mix the flour, baking powder, salt, and pepper. In a separate bowl, mix
1 teaspoon salt the butter, eggs, and ricotta cheese.
½ teaspoon ground black pepper
1 stick (4 oz.) butter, melted 4. Gradually add the dry ingredients to the batter; then add the sautéed spinach,
2 eggs mozzarella, and pine nuts.
4 oz. ricotta cheese
3 oz. mozzarella cheese, grated 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
½ cup toasted pine nuts 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
7. Spread on the frosting and serve the cupcakes immediately, or store in an airtight
It's got to be Savory 103

Sun-dried Tomato Top these savory cupcakes with fresh cherry tomatoes and basil for an added
& Basil Cupcakes touch of color and flavor.
48
Makes cupcakes
1 cup all-purpose flour 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
¾ cup cornmeal an ungreased silicon pan.)
2 teaspoons baking powder
2 teaspoons salt 2. In a large bowl, mix the flour, cornmeal, baking powder, salt, and sugar.
1 teaspoon sugar
1 stick (4 oz.) butter, melted 3. In a separate bowl, mix the butter, eggs, and sour cream. Gradually add the dry
3 eggs ingredients to the batter; then add the sun-dried tomatoes, feta cheese, basil, and
½ cup sour cream pine nuts.
1 cup sun-dried tomatoes, chopped
½ cup feta cheese 4. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
2 tablespoons fresh basil 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
leaves, chopped
3 tablespoons pine nuts 5. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
(see page 18) 6. Spread on the frosting and serve the cupcakes immediately, or store in an airtight

Tahini is paste of ground sesame seeds common in Middle Eastern cooking and
Eggplant & Tahini can be found in specialty supermarkets. It is the main ingredient in these tasty
Cupcakes cupcakes with an ethnic twist.
48
Makes cupcakes
1 medium eggplant 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
2 cups all-purpose flour an ungreased silicon pan.)
1 teaspoon salt 2. Using a fork, make holes in the eggplant by stabbing it several times. Line a baking
1 egg sheet with aluminum foil and bake the eggplant for about 40 minutes, until it has softened
1 cup Crème Fraiche (see page 14) (turning it over several times during the baking process).
¼ cup raw tahini
4 oz. mozzarella, grated 3. Remove the eggplant from the oven and let it cool to room temperature. Slice the cooled
½ cup fresh basil leaves, finely chopped eggplant in two lengthwise and remove the flesh, discarding the skin. Chop the flesh.
(see page 18) 4. In a large bowl, mix the flour, baking powder, and salt. In a separate bowl, mix the egg,
2 tablespoons roasted sesame seeds crème fraiche, and tahini. Gradually add the dry ingredients to the batter; then add the
eggplant, mozzarella, and basil.
6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Spread
on the frosting and top with sesame seeds. Serve the cupcakes immediately, or store in an

Leek & Onion Serve these savory cupcakes as an appetizer next time guests come to dinner. Use
Cupcakes real Italian Parmigiano-Reggiano for a truly memorable taste.
48
Makes cupcakes
1 onion, finely chopped an ungreased silicon pan.)
3 leeks, white and green parts,
sliced into thin rings 2. Heat the olive oil in a medium skillet over high heat, and sauté the chopped onion,
4 garlic cloves, minced leeks, and garlic for about 7 minutes, until the onions are translucent. Add the 3 sliced
3 green onion stalks, white and green green onions and sauté for another minute. Remove from the heat and allow to cool to
parts, sliced into thin rings + room temperature.
another ¹⁄³ cup reserved
2 cups all-purpose flour 3. In a large bowl, mix the flour, baking powder, salt, and pepper. In a separate bowl, mix
2 teaspoons baking powder the butter, egg, sour cream, and Parmesan cheese.
1 teaspoon salt
¼ teaspoon ground black pepper 4. Gradually add the dry ingredients to the batter, followed by the sautéed onion, leeks,
¾ stick ( 3 oz.) butter, melted and garlic. Mix until all ingredients are combined.
1 egg
1¼ cups sour cream 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
4 oz. Parmesan cheese, grated 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
7. Spread on the frosting and decorate with the reserved sliced green onion. Serve the
cupcakes immediately, or store in an airtight container and refrigerate for up to 2 days.

Kalamata Olives
The tasty ingredients of a Greek salad are the main feature of these bite-size
& Feta Cheese bakes. Kalamata olives have a lot of "meat" on them and are a good choice for
Cupcakes baked dishes.
48
Makes cupcakes
2 red bell peppers, diced an ungreased silicon pan.)
1 orange bell pepper, diced
½ green chili pepper, diced 2. Heat the olive oil in a medium skillet over high heat, and sauté the peppers and garlic
4 garlic cloves, minced for about 7 minutes, until the peppers have softened. Remove from the heat and allow to
2 cups all-purpose flour cool to room temperature.
½ teaspoon salt 3. In a large bowl, mix the flour, baking powder, salt, pepper, and oregano. In a separate
¼ teaspoon ground black pepper bowl, mix the butter, egg, and crème fraiche.
1 teaspoon dried oregano
¾ stick (3 oz.) butter, melted 4. Gradually add the dry ingredients to the batter; then add the sautéed peppers, feta
1 egg cheese and olives. Spoon the batter into the cupcake cups, filling each about three-
1¼ cups Crème Fraiche (see page 14) quarters full.
½ cup feta cheese
4 oz. Kalamata olives, pitted and 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
finely chopped Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
(see page 18) 6. Spread on the frosting and serve the cupcakes immediately, or store in an airtight

Cornbread These yummy cornbread bites are best when served warm and topped with a scoop
Cupcakes of fine quality butter.
48
Makes cupcakes
1½ cups all-purpose flour 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
1 cup cornmeal an ungreased silicon pan.)
½ teaspoons baking soda 2. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, sugar, and salt.
¹⁄³ cup sugar
1 teaspoon salt 3. In a separate bowl, mix the butter, egg, crème fraiche, cheddar cheese, corn kennels,
¾ stick (3 oz.) butter, melted and jalapeño pepper.
1 egg
1 cup Crème Fraiche (see page 14) 4. Gradually add the dry ingredients to the batter and mix until all ingredients are
3 oz. cheddar cheese, grated combined.
¾ cup canned (drained) corn kennels,
chopped 5. Spoon the batter into the cupcake cups, filling each about three-quarters full.
½ jalapeño pepper, chopped
Transfer the pan to a wire rack and let the cupcakes cool for about 10 minutes. Serve warm.

Enhance any Mexican meal with this savory accompaniment. You can substitute the
Mexican savory cream cheese frosting with guacamole or sour cream. And don’t forget to
Cupcakes put out the salsa.
48
Makes cupcakes
1 cup (3-4) green onions, white and an ungreased silicon pan.)
green parts, sliced into thin rings +
another ¹⁄³ cup reserved
2. Heat the olive oil in a medium skillet over high heat, and sauté 1 cup of the green
½ green chili pepper, seeds removed and onions, the chili pepper, and the tomatoes for about 7 minutes. Remove from the heat and
finely chopped allow to cool to room temperature.
2 tomatoes, seeds removed and
finely chopped 3. In a large bowl, mix the flour, cornmeal, baking powder, salt, sugar, and cilantro. In a
1 cup all-purpose flour separate bowl, mix the butter, eggs, and crème fraiche.
¾ cup cornmeal
2 teaspoons baking powder 4. Gradually add the dry ingredients and sautéed tomatoes to the batter and mix until all
1 teaspoon salt ingredients are combined.
1 teaspoon sugar
1 tablespoon fresh cilantro leaves, 5. Spoon the batter into the cupcake cups, filling each about three-quarters full.
roughly chopped
1 stick ( 4 oz.) butter, melted 6. Decorate the topping with chopped green onion and serve on the side. Serve the
3 eggs cupcakes immediately, or store in an airtight container and refrigerate for up to 2 days.
¾ cup Crème Fraiche (see page 14)
(see page 18)

Smoked Salmon Nothing beats a bagel and lox brunch, but these savory cupcakes are an interesting
& Chive Cupcakes and tasty variation on the familiar theme.
48
Makes cupcakes
2 cups all-purpose flour 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
2 teaspoons baking powder an ungreased silicon pan.)
½ teaspoon salt
1 stick ( 4 oz.) butter, melted 2. In a large bowl, mix the flour, baking powder, and salt. In a separate bowl, mix the
1 egg butter, egg, and crème fraiche.
1¼ cups Crème Fraiche (see page 14)
6 oz. smoked salmon, chopped 3. Gradually add the dry ingredients, smoked salmon, and ¾ cup chives to the batter and
¾ cup chives, chopped + another mix until all ingredients are combined.
¼ cup reserved
Savory Cream Cheese Frosting 4. Spoon the batter into the cupcake cups, filling each about three-quarters full.
(see page 18)
2 oz. salmon caviar 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
6. Spread on the frosting and decorate with the reserved chopped chives and salmon
caviar. Serve the cupcakes immediately, or store in an airtight container and refrigerate
for up to 2 days.

Zucchini & Walnut You can experiment with this recipe by using yellow zucchini along with the green
Cupcakes for an extra splash of color.
48
Makes cupcakes
1 cup all-purpose flour 1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use
¾ cup cornmeal an ungreased silicon pan.)
2 teaspoons salt 2. In a large bowl, mix the flour, cornmeal, baking powder, salt, and sugar.
1 teaspoon sugar
1 stick (4 oz.) butter, melted 3. In a separate bowl, mix the butter, eggs, and crème fraiche.
2 eggs
1 cup Crème Fraiche (see page 14) 4. Gradually add the dry ingredients, zucchini, walnuts, and Parmesan to the batter, and
1½ cups zucchini, grated (with skin) mix until all ingredients are combined.
½ cup walnuts, coarsely chopped
3 oz. Parmesan cheese, grated 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for

Cheese Soufflé Don't make these cupcakes in advance: put them in the oven when your guests
Cupcakes arrive, serve them hot, and watch them disappear!
48
1. Preheat the oven to 350°F and butter or grease a mini cupcake pan thoroughly.
2. Sprinkle a generous amount of Parmesan cheese in each cup. Reserve about a quarter
Ingredients of the grated cheese for adding in the next step.
5 oz. Parmesan cheese, grated 3. In a small saucepan, heat the butter over medium heat until it melts. Whisk in the flour,
1¼ sticks (5 oz.) butter and continue whisking and cooking for about 3 minutes; then add the milk and whisk
3 tablespoons all-purpose flour until the mixture thickens, around 3 minutes. Whisk in the blue cheese and remaining
1 cup whole milk Parmesan and remove from the heat.
3 oz. blue cheese, crumbled
4 eggs, separated + 2 egg whites 4. Allow the mixture to cool to room temperature; then add the four egg yolks and mix
½ teaspoon salt until well combined. Using a stand mixer fitted with a whisk attachment, whisk the six egg
¼ teaspoon ground black pepper whites until firm.
A pinch of ground nutmeg
5. Gradually fold the egg whites into the cheese mixture. Fold in the salt, pepper, and
nutmeg until the ingredients are incorporated.
7. Increase oven temperature to 375 F°. Bake for about 10 minutes, until the soufflés don't
jiggle when you shake the pan a bit. Serve immediately.

Leek, Mushroom These savory mini cupcakes are filled with great surprises, but the best surprise
& Thyme Cupcakes comes in the topping - made with goat cheese!
48
1. Preheat the oven to 350°F and butter or grease a mini cupcake pan. (You can also use an
ungreased silicon pan.)
Ingredients 2. Heat the 2 tablespoons of olive oil in a medium skillet over high heat, and sauté the leek,
mushrooms, garlic and thyme for about 7 minutes, until the leeks are translucent and the
2 tablespoons + ¹⁄³ cup olive oil mushrooms are soft. Remove from the heat and allow to cool to room temperature.
1 leek, using only white part,
sliced into thin rings 3. In a large bowl, mix the flour, baking powder, salt, and pepper. In a separate bowl, mix
4 oz. fresh mushrooms (any kind), the butter, egg, crème fraiche, Parmesan cheese and remaining olive oil.
quartered
2 garlic cloves, minced 4. Gradually add the dry ingredients to the batter, followed by the sautéed leek and
1 tablespoon fresh thyme leaves mushrooms. Mix until all ingredients are combined.
2 teaspoons baking powder 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
1 teaspoon salt 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
¼ teaspoon ground black pepper
¾ stick ( 3 oz.) butter, melted 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature. To make
1 egg the frosting: In a large bowl, whisk together the goat cheese and sour cream. Continue
1¼ cups Crème Fraiche (see page 14) whisking until the mixture is light and fluffy.
4 oz. Parmesan cheese, grated
7. Spread on the frosting and decorate with the fresh thyme leaves. Serve the cupcakes
Goat cheese frosting immediately, or store in an airtight container and refrigerate for up to 2 days.
6 oz. goat cheese
½ cup sour cream
Fresh thyme leaves (for decoration)

Time for Celebration
Halloween Cupcakes ... 122

Christmas Cupcakes ... 124
Baby Shower Cupcakes ... 126
Passover Cupcakes ... 128
Thanksgiving Cupcakes ... 129
Easter Egg Nest Cupcakes ... 130
Birthday Ice Cream Cone Cupcakes ... 132
St. Patrick's Day Cupcakes ... 134
Valentine's Day Cupcakes ... 136
White Wedding Cupcakes ... 138
The decorative sugar dough pumpkins in this recipe are quite easy to make. They
Halloween also add to the Halloween spirit, so you shouldn't leave them out. More experienced
Cupcakes sculptors can show off their skills with a spider web.
48
mixer fitted with a whisk attachment, whisk the butter and sugar for about 5 minutes on
medium speed, until light in color and fluffy.
Ingredients
2. Add the eggs one by one, using a spatula to wipe down the sides of the mixing bowl so
2 sticks ( 8 oz.) butter that all the ingredients are incorporated. In a small bowl, mix the flour, baking powder,
1½ cups Demerara (raw cane) sugar almonds, ginger, and nutmeg.
3 eggs
1½ cups all-purpose flour 3. Add the flour mixture, canned pumpkin, and pumpkin seeds, alternately to the mixer
1 teaspoon baking powder and mix on medium speed. Mix until all ingredients are incorporated. (Do not over-mix.)
½ cup ground almonds Spoon the batter into the cupcake cups, filling each about three-quarters full.
1 teaspoon ground ginger
¼ teaspoon ground nutmeg 4. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
1 cup canned pumpkin Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Frost each
½ cup toasted pumpkin seeds, chopped cupcake with the royal Icing.
Royal Icing (see page 15)
5. Make the sugar dough pumpkin decoration: Sprinkle powdered sugar or corn flour on
Sugar dough pumpkins your work surface to prevent the dough from sticking. Roll the sugar dough into a ball.
¾ cup + 2 tablespoons sugar dough Press a finger in the center to create a hollow, and pour in a few drops of orange food
Orange food coloring coloring. Close the ball and knead it from the outside in.
6. When a uniform orange color is achieved, make smaller balls, about 1 inch in diameter.
Place them on work surface and press each lightly to create indentation. With the help of
a kitchen knife or toothpick, mark evenly spaced lines from the top center to the bottom
center. Finish by rolling out the green sugar dough ball into a thin rope and cut ¼ inch pieces.
Attach one stem on each pumpkin and put one dough pumpkin on top of each cupcake. Serve
Time for Celebration 123
Christmas The perfect cupcakes to make with the kids on Christmas morning. You take care of
Cupcakes the batter and watch them enjoy carving out sugar dough trees.
48
2. Using a stand mixer fitted with a whisk attachment, whisk the butter and sugar for
Ingredients about 10 minutes on medium speed, until light in color and fluffy.
3 eggs the flour, baking powder, and ground almonds.
1 cup Crème Fraiche (see page 14) cupcake cups, filling each about three-quarters full.
Sugar dough topping 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
10 oz. sugar dough Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
Dark green food coloring
6. Make the sugar dough topping: On a well floured surface, roll the sugar dough out to a
thickness of about ¹⁄8". Using a cookie cutter or sharp knife, cut circles out of dough and
place one on top of each cupcake.
7. Place the remaining sugar dough in a bowl and mix in the dark green food coloring. Roll
the dough out to a thickness of about ¹⁄8", and use a sharp knife to cut out four triangles,
each about 2 inches high. Cut out three spikes in each triangle and then attach all the
triangles together. Decorate each cupcake with the sugar dough tree.

Baby Shower To be safe, I decorate these cupcakes with light blue and light pink dots. But if the
Cupcakes mother-to-be has shared the secret, you may want to go with one color only.
48
½ cup ground almonds speed until all ingredients are incorporated. (Do not over-mix.)
Sugar dough topping 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the
8 oz. sugar dough pan to a wire rack and let the cupcakes cool to room temperature.
Light blue food coloring
Pink food coloring 6. Make sugar dough topping: On a well floured surface, roll the sugar dough out to a
thickness of about ¹⁄8". Use a cookie cutter or sharp knife to cut circles out of dough, and
place one on top of each cupcake.
7. Divide the remaining sugar dough into two balls. Mix the light blue food coloring into
one and the pink food coloring into the other. Using your fingers, make small polka dots
out of each color and decorate the cupcakes with the dots. Serve immediately, or store in
an airtight container and refrigerate for up to 2 days.

Passover From the taste, you'd never know these cupcakes are gluten-free. Make them year-
Cupcakes round for people who are allergic to flour.
48
Makes cupcakes
2 sticks (8 oz.) butter 1. Preheat the oven to 350°F and line a mini cupcake pan with paper liners. Using a stand
¾ cup sugar mixer fitted with a whisk attachment, whisk the butter and ½ cup of sugar for about
6 eggs, separated 5 minutes on medium speed, until light in color and fluffy.
½ cup ground almonds 2. Add the egg yolks one at a time, mixing after each addition. Use a spatula to wipe down
½ cup raspberry jam the sides of the mixing bowl so that all the ingredients are incorporated. Add the melted
chocolate and continue mixing until the ingredients are combined.
3. Using a stand mixer fitted with a whisk attachment, whisk the egg whites and ¼ cup
sugar until fluffy and firm. Gradually fold the egg whites into the chocolate batter, add the
ground almonds, and fold until all ingredients are incorporated.
Decorate each cupcake with a teaspoon of jam before serving.

Thanksgiving The captivating aroma that fills your house as these cupcakes bake will convince
Cupcakes you to make them more than once a year.
48
Makes cupcakes
1 cup sugar
½ cup brown sugar 2. Using a stand mixer fitted with a whisk attachment, whisk the butter and sugars for
3 eggs about 10 minutes on medium speed, until light in color and fluffy.
1½ teaspoons baking powder 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
½ teaspoon ground ginger sides of the mixing bowl so that all the ingredients are incorporated.
1 teaspoon cinnamon
A pinch of ground cloves 4. In a small bowl, mix the flour, baking powder, ground ginger, cinnamon, and cloves. In
1 cup canned pumpkin a separate bowl, mix the canned pumpkin and fresh grated pumpkin.
½ cup fresh pumpkin, grated
Royal Icing (see page 15) 5. Add the flour mixture and pumpkin alternately to the mixer on medium speed. Mix until
all ingredients are incorporated. (Do not over-mix.) Spoon the batter into the cupcake
cups, filling each about three-quarters full.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Ice the
cupcakes and serve them immediately, or store in an airtight container and refrigerate for
up to 2 days.

Easter Egg Nest
Cupcakes These cupcakes are almost (almost) too cute to eat.
48
1 cup Crème Fraiche (see page 14) cupcake cups, filling each about three-quarters full.
Sugar dough topping 5. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
10 oz. sugar dough Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
½ cup shredded milk chocolate or
chocolate sprinkles 6. Make sugar dough topping: On a well floured surface, roll the sugar dough out to a
Light blue food coloring thickness of about ¹⁄8". Using a cookie cutter or sharp knife, cut circles out of the dough
Pink food coloring and place one on top of each cupcake.
Yellow food coloring
7. Using the chocolate shreds or sprinkles, make a nest shape on each cupcake. Divide the
remaining sugar dough into three balls and mix the light blue food coloring into one, the
pink food coloring into the second, and the yellow food coloring into the third. Using your
fingers, shape small eggs out of each color, and place them in the nests on each cupcake.

Birthday Ice Cream To make marshmallows of different colors, just place them in separate bowls and
Cone Cupcakes add whatever food coloring you like.
48
mixer fitted with a whisk attachment, whisk the butter and sugar for about 10 minutes on
medium speed, until light in color and fluffy.
Ingredients
2 sticks (8 oz.) butter sides of the mixing bowl so that all the ingredients are incorporated. In a small bowl, mix
1½ cups sugar the flour, baking powder, and ground almonds.
3 eggs
1 teaspoon baking powder speed until all ingredients are incorporated. (Do not over-mix.) Spoon the batter into the
½ cup ground almonds cupcake cups, filling each about three-quarters full.
48 small ice cream cones 4. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let the cupcakes cool to room temperature. Remove
Marshmallow topping the cooled cupcakes from the paper liners, and place each one in an ice cream cone.
1 teaspoon gelatin + ¼ cup cold water
1¼ cups sugar 5. Make the marshmallow topping: In a small bowl, mix the gelatin and water until all the
¼ cup light corn syrup water is absorbed, about 10-15 minutes. In a medium saucepan over medium heat, mix
¹⁄³ cup water the sugar, corn syrup, and water until the mixture reaches 220°F. Tip: If you don’t have a
1 cup egg whites kitchen thermometer, watch for when the bubbles become large and evaporate slowly. To
(from about 8 large eggs) be sure it's ready, remove a teaspoon of the mixture and place it in a cup filled with cold
water. The syrup, when ready, will become solid.
6. Using a stand mixer with a whisk attachment, whisk the egg whites until firm. Gradually add
the syrup mixture, whisking constantly. Add the gelatin and whisk until the mixture has cooled.
Pipe the mixture onto each cupcake and refrigerate for at least an hour before serving.

It's customary to pinch anyone not wearing green on St. Patrick's Day.
St. Patrick‘s Day But why not just reward your green-clad friends at work with a gift of a
Cupcakes St. Patrick's Day cupcake?
48
3 eggs
1½ cups all-purpose flour 4. In a small bowl, mix the flour, baking powder, and ground almonds. Add the flour
1 teaspoon baking powder mixture and crème fraiche alternately to the mixer, and mix on medium speed until all
½ cup ground almonds ingredients are incorporated. (Do not over-mix.)
5 oz. sugar dough 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
Green-colored sugar 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. Transfer the
6. Make sugar dough topping: On a well floured surface, roll the sugar dough out to a
thickness of about ¹⁄8". Using a cookie cutter or a sharp knife, cut circles out of the dough
and place one on top of each cupcake.
7. Dip a small, clean paintbrush into water and draw a four-leaf clover on each cupcake.
Sprinkle the green-colored sugar over the cupcake and it will stick to the areas painted
with water. Serve immediately, or store in an airtight container and refrigerate for up to
2 days.

Valentine‘s Day These simple, sweet cupcakes are the perfect way to tell your loved ones –
Cupcakes husband, kids, parents, or anyone – that they deserve something special.
48
½ cup ground almonds speed until all ingredients are incorporated. (Do not over-mix.) Add the raspberries and
1 cup Crème Fraiche (see page 14) mix for another minute.
1 cup fresh raspberries
Royal Icing (see page 15) 5. Spoon the batter into the cupcake cups, filling each about three-quarters full. Bake for
Sugar dough topping
4 oz. sugar dough 6. Transfer the pan to a wire rack and let the cupcakes cool to room temperature.
Pink food coloring
7. Make sugar dough topping: Mix the sugar dough with a small amount of food coloring,
until you reach the desired color. On a well floured surface, roll the sugar dough out to a
thickness of about ¹⁄8". Using a sharp knife or heart-shaped cookie cutter, cut out 48 small
heart shapes.
8. Ice the cupcakes and top each with a heart. Serve them immediately, or store in an

Cupcakes are the new wedding cakes. These elegant mini cupcakes can decorate
White Wedding the dessert buffet or be given out as party favors to your guests. Get really creative
Cupcakes and use them as the base for your place cards.
48
Makes cupcakes
1½ cups sugar
2 teaspoons pure vanilla extract 2. Using a stand mixer fitted with a whisk attachment, whisk the butter, sugar, and vanilla
3 eggs extract for about 5 minutes on medium speed, until light in color and fluffy.
1½ teaspoons baking powder 3. Add the eggs one by one, mixing after each addition. Use a spatula to wipe down the
½ cup ground almonds sides of the mixing bowl so that all the ingredients are incorporated. In a small bowl, mix
1 cup Crème Fraiche (see page 14) the flour, baking powder, and ground almonds.
Pastry Cream (see page 14)
Swiss Meringue Frosting (see page 15) 4. Add the flour mixture and crème fraiche alternately to the batter, and blend until the
mixture is smooth. Spoon the batter into the cupcake cups, filling each about three-
quarters full.
6. Transfer pastry cream to a piping bag fitted with a round tip, or to a squeeze bottle.
Insert the tip into center of each cupcake and pipe in about 1 teaspoon of filling.
7. Frost the cupcakes with the Swiss Meringue Frosting and serve them immediately, or

Chestnut Cupcakes, 48 E
Index Chestnut flour, 48 Earl Grey tea, 58
Chives, 114 Easter Egg Nest Cupcakes, 130
Chocolate: Eggplant and Tahini Cupcakes, 106
Dark chocolate, 17, 18, 78, 79, 80, 84, 87, 88, 90, 92, Eggplants, 106
95, 98, 99, 128
Milk chocolate, 18, 78, 87, 95, 99, 130 G
Semi sweet chocolate, 18 Garlic, 103, 107, 109, 119
White chocolate, 18, 35, 85, 87 Gelatin, 132
A Chocolate Glaze, 79 Gingerbread Cupcakes, 49
Apple and Poppy Seed Cupcakes, 40 Chocolate glaze frosting, 90 Goat Cheese frosting, 119
Apple cider, 56 Chocolate Mayonnaise Cupcakes, 84 Graham crackers, 74
Apples, 40, 46 Chocolate Porcupine Cupcakes, 88 Green Chili Pepper, 109, 112
Apricot Cupcakes, 60 Chocolate Raspberry Cupcakes, 99 Green onion, 18, 107, 112
Apricots: Chocolate Souffle Cupcakes, 90 Ground almonds, 24, 26, 29, 30, 32, 35, 38, 43, 46, 48,
jam, 79 Christmas Cupcakes, 125 52, 53, 55, 61, 64, 66, 68, 75, 82, 88, 96, 122, 125, 126,
syrup, 46 Cilantro, 18, 112 128, 130, 132, 134, 137, 139
dried, 46, 60 Cinnamon, 38, 49, 55, 56, 58, 60, 71, 87, 129 Ground cloves, 56, 58, 129
Cinnamon Cream Cheese Frosting, 58, 60 Ground ginger, 49, 58, 87, 102, 122, 129
B Cinnamon Whipped Cream Frosting, 56 Ground nutmeg, 58, 87, 102, 118, 122
Baby Shower Cupcakes, 126 Coca Cola, 63
Banana and Triple Chocolate Cupcakes, 87 Cocoa, 30, 63, 84 H
Bananas, 87 Coconut, grated, 50 Halloween Cupcakes, 122
Basil, 18, 104, 106 Coffee, 42 Honey, 49, 58
Berries, 74 Syrup, 42
Birthday Ice Cream Cone Cupcakes, 132 Liquor, 30, 36, 98 I
Black Forest Cupcakes, 80 Ground Instant coffee, 42 Ice cream cones, 132
Brown sugar, 46, 49, 55, 56, 71, 87, 88, 129 Cola Cupcakes, 63
Brownie and Coffee Cupcakes, 98 Corn, kennels, 110 J
Cornbread Cupcakes, 110 Jalapeño peppers, 110
C Cornmeal, 52, 104, 110, 112, 116 Jell O, 68
Calvados, 56 Cornstarch, 61 Jelly Cupcakes, 68
Calvados Cupcakes, 56 Cream Cheese and Chocolate Volcano Cupcakes, 78
Candied ginger, 49 Cream Cheese Frosting, 17, 40, 78, 87 K
Candied Mint Leaves, 92 Cream cheese, 17, 18, 33, 58, 60, 74, 78, 82 Kalamata Olives and Feta Cheese Cupcakes, 109
Cappuccino Cupcakes, 30 Crème Brulee Cupcakes, 61
Cheese: Crème Fraiche, 14, 24, 26, 29, 32, 35, 38, 40, 43, 46, 49, L
Blue, 118 50, 53, 55, 58, 61, 63, 64, 66, 68, 75, 82, 84, 87, 88, 96, Leek and Onion Cupcakes, 107
Cheddar, 102, 110 102, 106, 109, 110, 112, 114, 116, 119, 125, 126, 130, Leek, Mushroom and Thyme Cupcakes, 119
Feta, 104, 109 132, 134, 137, 139 Leeks, 107, 119
Goat, 119 Cucumber, 18 Lemon Cream and Meringue Cupcakes, 22
Mascarpone, 35, 36 , 42, 52 Lemon Cream, 22
Mozzarella, 103, 106 D Lemon juice, 17, 22, 52, 58, 60
Parmesan, 107, 116, 118, 119 Demerara sugar, 38, 122 Lemon Meringue Cupcakes, 64
Ricotta, 72, 103 Dulce de leche, 43 Lemon zest, 15, 17, 22, 32, 35, 52, 64, 68, 72
Cheese Souffle Cupcakes, 118 Dulce de Leche Cupcakes, 43 Light corn syrup, 84, 132

M Passion Fruit Cupcakes, 32 Snickers Cupcakes, 82
Macadamia Nuts, 38, 63 Passion fruit juice, 32, 33, 66 Sour cream, 74, 85, 104, 107
Maple Cream Cheese frosting, 82 Passover Cupcakes, 128 Sour Cream Frosting, 74
Maple Glaze, 55 Pastry Cream, 14, 26, 139 Spiced Honey Cupcakes, 58
Maple Syrup, 46, 55, 82 Pavlova Cupcakes, 66 Spinach, 103
Maraschino cherries, 36, 80 Peanut Butter, 82 Spinach and Pine Nut Cupcakes, 103
Marsala, 35, 42 Pecans, 38, 55 St. Patrick's Day Cupcakes, 134
Marzipan, 36, 60 Pine nuts, 72, 103, 104 Sticky Bun Cupcakes, 55
Mascarpone and Marsala Cupcakes, 35 Pineapple, 50 Strawberries, 24
Mascarpone and Polenta Cupcakes, 52 Pineapple and Coconut Cupcakes, 50 Strawberry jam, 24
Mascarpone Buttercream Frosting, 36 Pistachio and Cherry Marzipan Cupcakes, 36 Strawberry Meringue Frosting, 24
Mascarpone Frosting, 35, 42, 52, 72 Pistachio paste, 36 Strawberry Surprise Cupcakes, 24
Mayonnaise, 84 Plum Crumble Cupcakes, 71 Sugar dough, 122, 125, 126, 130, 134, 137
Meringue frosting, 85 Plum, Port and White Chocolate Cupcakes, 85 Sugar dough pumpkins, 122
Mexican Cupcakes, 112 Plums, 71 Sun dried Tomato and Basil Cupcakes, 104
Milk, 61, 118 Pomegranate syrup, 75 Sweet Chestnut Spread, 48
Mint, 92 Pomegranate Vanilla Cupcakes, 75 Swiss Meringue Buttercream, 17
Mint and Chocolate Fondant Cupcakes, 92 Pomegranates, 75 Swiss Meringue Frosting, 15, 22, 26, 38, 43, 50, 64, 66,
Mint Chocolate Ganache frosting, 92 Poppy seeds, 40 75, 139
Mouseline Cream frosting, 61 Port wine, 71, 85
Mushrooms, 119 Prunes, 85 T
Pumpkin Ginger and Cheddar Cupcakes, 102 Tahini, 106
N Pumpkin seeds, 122 Thanksgiving Cupcakes, 129
New York Cheesecake Cupcakes, 74 Pumpkin, canned, 102, 122, 129 Thyme, 119
Nutella, 96 Pumpkin, fresh, 102, 129 Tiramisu Cupcakes, 42
Nutella Buttercream frosting, 96 Tomatoes, 112
Nutella Surprise Cupcakes, 96 R Tomatoes, sun dried, 104
Nuts Galore Cupcakes, 38 Raisins, 35
Raspberries, 29, 99, 137 U
O Raspberry jam, 29, 128 Upside Down Apricot Cupcakes, 46
Olives, Kalamata, 109 Raspberry Meringue Frosting, 29
Onions, 103, 107 Red bell peppers, 18, 109 V
Orange and Chocolate Cupcakes, 95 Ricotta and Pine Nut Cupcakes, 72 Valentine's Day Cupcakes, 137
Orange Bell Peppers, 109 Royal Icing, 15, 122, 129, 137 Vanilla ,bean, 61
Orange cream cheese frosting, 95 Royal Orange Icing, 49 Vanilla Cream and Meringue Cupcakes, 26
Orange cream filling, 95 Royal Raspberry Cupcakes, 29
Orange juice, 49, 95 Rum, 90 W
Orange zest, 95 Walnuts, 38, 56, 116
Oregano, 109 S Whipped Cream Frosting, 30, 53, 66, 80
Oreo Cookie Cupcakes, 53 Sacher-Torte Cupcakes, 79 Whipped Ganache Frosting, 18, 63, 88, 99
Oreo Cookies, 53 Salmon, caviar, 114 White Wedding Cupcakes, 139
Salmon, smoked, 114 Whole wheat flour, 49, 56
P Savory Cream Cheese Frosting, 18, 102, 103, 104, 106,
Parsley, 18 107, 109, 112, 114 Z
Passion fruit cream cheese frosting, 32 Sesame seeds, 106 Zucchini, 116
Passion fruit cream filling, 32 Smoked Salmon and Chive Cupcakes, 114 Zucchini and Walnut Cupcakes, 116
Index 141
Conversion Charts
The recipes that appear in this cookbook use the standard United States method for measuring liquid and dry or solid ingredients
(teaspoons, tablespoons, and cups). The information on this chart is provided to help cooks outside the U.S. successfully use these recipes.
All equivalents are approximate.
METRIC EQUIVALENTS FOR USEFUL EQUIVALENTS FOR DRY USEFUL EQUIVALENTS FOR LENGTH
DIFFERENT TYPES OF INGREDIENTS INGREDIENTS BY WEIGHT
A standard cup measure of a dry or solid (To convert ounces to grams, multiply the (To convert inches to centimeters multiply
ingredient will vary in weight depending on the number of ounces by 30.) number of inches by 2.5.)
type of ingredient. A standard cup of liquid is
the same volume for any type of liquid. 1 oz = ¹⁄16 lb = 30g 1 in = 2.5 cm
Use the following chart when converting 4 oz = ¼ lb = 120g 6 in = ½ ft = 15 cm
8 oz = ½ lb = 240g 12 in = 1 ft = 30 cm
standard cup measures to grams (weight) or
12 oz = 1 lb = 480g 36 in = 3 ft = 1 yd = 90 cm
milliliters (volume).
40 in = 100 cm = 1m
Standard Fine Grain Granular Liquid Liquid

USEFUL EQUIVALENTS FOR USEFUL EQUIVALENTS FOR LIQUID
Cup Powder Solids COOKING/OVEN TEMPERATURES INGREDIENTS BY VOLUME
(ex. (ex. (ex. (ex. (ex.
flour) rice) sugar) butter) milk)
Fahrenheit Celsius Gas Mark ¼ tsp = 1 ml
1 140 g 150 g 190 g 200 g 240 ml ½ tsp = 2 ml
¾ 105 g 113 g 143 g 150 g 180 ml Freeze Water 32° F 0° C 1 tsp = 5 ml
²⁄³ 93 g 100 g 125 g 133 g 160 ml Room Temperature 68° F 20° C 3 tsp = 1 tbls ½ fl oz = 15 ml
½ 70 g 75 g 95 g 100 g 120 ml Boil Water 212° F 100° C 2 tbls = ¹⁄8 cup = 1 fl oz = 30 ml
¹⁄³ 47 g 50 g 63 g 67 g 80 ml Bake 325° F 160° C 3 4 tbls = ¼ cup = 2 fl oz = 60 ml
¼ 35 g 38 g 48 g 50 g 60 ml 350° F 180° C 4 5¹⁄³ tbls = ¹⁄³ cup = 3 fl oz = 80 ml
¼ 18 g 19 g 24 g 25 g 30 ml 375° F 190° C 5 8 tbls = ½ cup = 4 fl oz = 120 ml
400° F 200° C 6 10²⁄³ tbls = ²⁄³ cup = 5 fl oz = 160 ml
425° F 220° C 7 12 tbls = ¾ cup = 6 fl oz = 180 ml
450° F 230° C 8 16 tbls = 1 cup = 8 fl oz = 240 ml
Broil Grill 1 pt = 2 cups = 16 fl oz = 480 ml
1 qt = 4 cups = 32 fl oz = 960 ml
33 fl oz = 1000 ml = 1 liter

PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

PDF

Uploaded by

Copyright:

Available Formats

Two-Bite Cupcakes

Created by Penn Publishing Ltd.

Text © 2010 Viola Goren

All rights reserved

Photography by Danya Weiner

It‘s in the Filling

It‘s in the Topping

Nothing but Chocolate

It‘s got to be Savory Cupcakes

Time for Celebration

Crème Fraiche Pastry Cream

Makes 4 cups Makes 4 cups

Makes 4 cups Makes 1 cup

Makes 4 cups Makes 2 cups

Makes 3 cups Makes 1 cup

Lemon Cream & Meringue Cupcakes ... 22

It's in the Filling 29

It's in the Filling 33

It's in the Filling 35

It's in the Filling 43

Upside Down Apricot Cupcakes ... 46

It's in the Topping 49

It's in the Topping 53

It's in the Topping 55

It's in the Topping 61

It's in the Topping 63

6. Serve immediately, or store in an airtight container and refrigerate for up to 2 days.

It's in the Topping 71

It's in the Topping 75

Cream Cheese & Chocolate Volcano Cupcakes ... 78

Nothing but Chocolate 79

6. Serve immediately, or store in an airtight container and refrigerate for up to 2 days.

Nothing but Chocolate 85

Nothing but Chocolate 87

Nothing but Chocolate 99

Pumpkin, Ginger & Cheddar Cupcakes ... 102

102 Two-Bite Cupcakes

It's got to be Savory 103

104 Two-Bite Cupcakes

106 Two-Bite Cupcakes

It's got to be Savory 107

It's got to be Savory 109

110 Two-Bite Cupcakes

112 Two-Bite Cupcakes

114 Two-Bite Cupcakes

7. Serve immediately, or store in an airtight container and refrigerate for up to 2 days.

116 Two-Bite Cupcakes

118 Two-Bite Cupcakes

It's got to be Savory 119

Halloween Cupcakes ... 122

8. Serve immediately, or store in an airtight container and refrigerate for up to 2 days.

Time for Celebration 125

126 Two-Bite Cupcakes

128 Two-Bite Cupcakes

Time for Celebration 129

130 Two-Bite Cupcakes

132 Two-Bite Cupcakes

134 Two-Bite Cupcakes

Time for Celebration 137

Time for Celebration 139

140 Two-Bite Cupcakes

Standard Fine Grain Granular Liquid Liquid

142 Two-Bite Cupcakes