Ruthie s Cuptail Recipes: Amaretto Sours Cupcakes: (Amaretto White Cake with lemon curd filling, and maraschino

cherry frosting). Cake

y 5 egg whites y 1 cup milk (or buttermilk 1 c milk and 2 t white vinegar) y 2 1/4 teaspoons vanilla y 3 cups sifted cake flour y 2 cups sugar y 1 tablespoon baking powder y 1 teaspoon baking powder y 3/4 teaspoon salt y 2 teaspoons baking soda y 12 tablespoons unsalted butter or 12 tablespoons margarine y 3/4 cup boiling water 1/4 cup Amaretto Preheat oven to 350F (175C). Line cupcake pans (I think it makes about 18-24, but not sure). In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda (this will make the buttermilk). In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using). In a mixing bowl, combine the dry ingredients and mix them together on low to blend. Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate. Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated. Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds. Pour in to the prepared pans. The batter should fill half way each. Watch for how long to bake (not sure at this point), but start with about 20-24 minutes. When theyve cooled, you may want to brush them with more amaretto if you cant taste it. Just a thought. Lemon Curd: 5 egg yolks 1 cup sugar 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled

Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl andwhisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice andzest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the

back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrapdirectly on the surface of the curd. Refrigerate for up to 2 weeks.
CHERRY CREAM FROSTING

4 cup Confectioners' sugar, sifted 1/4 cup Milk 2 tablespoon Softened margarine 1 tablespoon Maraschino cherry juice 5 Maraschino cherries - finely chopped Maraschino cherries - for garnish Beat until smooth and creamy (about 2 minutes) the confectioners' sugar,milk, margarine, cherry juice and chopped cherries. Garnish as desired with maraschino cherries.

Irish Car Bomb Cupcakes: (Guinness chocolate cake, chocolate whiskey ganache, Baileys frosting).
Ma k es 2 0 to 24 cup c ak es For th e Gu inness Choc olat e Cup c ak es 1 cu p stout (such as Guinness ) 1 cu p (2 sti cks ) uns alt ed butt er 3/ 4 cu p unsw e eten e d c oco a po wd er ( pre fer a bl y Dutch- proc ess ) 2 cu ps a ll purp ose flour 2 cu ps sug ar 1 1 /2 t e asp oons ba kin g s od a 3/ 4 te as poon salt 2 l arg e e ggs 2/ 3 cu p sour cre a m Gan a che Fil ling ( Up d ate d t o doub le it, bas e d on m any co m ment ers sug g estions 8 ounc es bitt ersw eet cho col at e 2/ 3 cu p h ea v y cr e a m 2 ta bl es poons butt er, roo m t e mp er ature 1 to 2 te as poons Irish whis k e y ( opt ion al ) Bail e ys Fr osting (s ee R eci p e Not es) 3 to 4 cu ps c onf ecti ons sug ar 1 stic k (1 /2 cu p or 4 ounc es ) unsalt e d butter, at ro om te mp er atue 3 to 4 ta bl es poons B ai le ys (or mi lk, or he a v y cr e am, o r a c o mb inati on ther eo f) S pe ci al e quip m ent : 1-in ch round co o ki e cutt er or an a pp le cor er and a pi pin g b ag (thou gh a plast ic b ag with the corn er snip p e d o ff will als o w ork ) Ma k e the cu pc a kes : Preh e at o v en to 35 0 F. Lin e 2 4 cu pc a ke cu ps with liners. Brin g 1 cu p stout an d 1 cup butter to si m m er in h ea v y l ar ge s auc e p an o ver m e diu m h eat. Ad d coc oa p ow d er an d whisk until mi xture is sm ooth. C ool sli ghtly. Whisk f lour, sug ar, ba kin g so d a, and 3/ 4 t eas po on sa l t in lar g e bow l to bl en d. Usin g el ectric mix er, be at e ggs an d sour cre a m in anoth er l arg e bo wl t o b le nd. A dd stout-cho col at e mi xture t o eg g mi xture and b e at just to co m bin e. A dd fl our m ixtur e and b eat bri efl y on slow sp e ed. Usin g rub b er sp atul a, f ol d batt er until co m pl et el y c om bin e d. Di vi d e b att er am ong cup ca k e l iners, f illin g th e m 2 /3 t o 3 /4 of the wa y. B ak e ca k e until t est er ins erte d into c enter co m es out cl e an, rotat ing th e m on ce front t o b a ck if your o v en ba k es un ev enl y, ab out 1 7 minutes. Coo l cu p ca k es on a r ac k c o mp let el y. Ma k e the fil ling : Cho p the cho col at e and tr ansf er it t o a h eat proo f bow l. H eat th e cre a m until sim m ering an d pour it ov er th e ch oco lat e. L et it sit for one minut e and then stir unti l sm ooth. (If this has not suf fic ientl y m elt e d the cho col at e, y ou c an r eturn it to a d oub le- bo il er to g ently m elt wh at rem ains. 20 s ec onds in the m icro wa v e, w atch ing c are f ully, will als o w ork. ) A d d the butt er and whis ke y (if y ou r e using it ) an d stir unti l co m bin e d. Fill th e cup ca k es: L et th e gan a che coo l until thi c k but still soft enou gh to b e pi p ed (th e fri d g e wi ll spe e d this alon g but you must stir it e v ery 10 m inutes ). M e anwhil e, usin g your 1- inch roun d c oo ki e cutter or an a pp le cor er, cut th e c ent ers out o f th e c o ole d cup ca k es. Y ou w ant to go most o f the w ay down the cup c ak e but not cut through th e bott om a im for 2 / 3 o f the w ay. A sli m s po on or gra p efruit knif e will h el p you g et th e c ent er out. Those ar e your tast ers . Put th e g ana che into a pi ping b a g w ith a w id e ti p an d fi ll th e hol es in e ach cup c ak e to the t op . than ks!)

Ma k e the frostin g : Whi p the butt er in th e bow l of an e lectri c mi x er, or w ith a h an d mi xer, for s ev er al minut es. You w ant to g et it v ery light an d f luff y. S lo wl y ad d th e pow d er ed su g ar, a f ew t a bl espo ons at a ti m e. [Th is is a f ant astic tri c k I pi ck e d u p whi le wor kin g on the cu pc a kes arti cl e f or M artha S t ew art Li vin g; the test kit ch en ch efs h ad foun d th at wh en the y a dd e d the sug ar slo wl y, quic k butter cre a m fr ostings got l ess gra iny, an d t end e d to r e quire less su g ar to th ick en th e m up. ] When the frostin g l oo ks thic k enou gh to s pr ea d, drizzl e in th e B ail e ys ( or mil k ) an d whip it until co mb ine d. I f this h as ma d e th e frostin g to o thin (it sh ouldn t, but just in c as e) b e at in anoth er sp oonful or two of po wd er ed sug ar.

strawberry champagne cupcakes

Makes 12 cupcakes (or 48 mini cupcakes)

INGREDIENTS:
1 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup coconut milk 1/3 cup champagne/sparkling white wine 1/3 cup strawberry puree 3/4 cup sugar 1/3 cup vegetable oil 1/2 teaspoon vanilla For Frosting: 1 cup champagne 1/2 cup (1 stick) unsalted butter, room temperature, cut into tablespoons 2 1/2 to 3 1/2 cups confectioners' sugar 2-3 tablespoons milk or cream, as needed

DIRECTIONS:
Preheat oven to 350 degrees F. Line a muffin pan with paper liners. In a large bowl, sift together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, champagne, strawberry puree, sugar, vanilla, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full). Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely. Bring champagne to a simmer in a small saucepan. Continue to boil gently until only 2-3 tablespoons of liquid remain. Remove from heat and set aside to cool. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add 2 tablespoons reduced champagne and mix. Continue to add confectioners sugar, 1/2 cup at a time, and beat until light and fluffy. Add cream or more sugar as necessary to achieve proper consistency. Pipe or spread onto cooled cupcakes.