Cupcakes, MasterChef Junior Bakes!

ORANGE SPICE

WITH CINNAMON BUTTERCREAM

These whimsical, gently spiced cupcakes by Malia and Jaala wowed the judges during the Season 7 cupcake challenge with their unexpected and elegant good looks and perfectly balanced flavors. Christina was especially impressed by Malia’s piping skills, which she called “visually A+!” To make playful orange zigzags to top the cupcakes, the girls use candy melts, which (as their name suggests) melt easily and smoothly and are useful when making decorative confections. Candy melts come in all sorts of colors and look sort of like big chocolate chips; you can find them online or in most baking or craft supply stores.

MAKES 12 CUPCAKES

CUPCAKES

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

2 sticks (8 ounces) unsalted butter, at room temperature

1½ cups granulated sugar

2 large eggs

3 large egg yolks

1 teaspoon pure vanilla extract

1 teaspoon orange extract

½ teaspoon fresh lemon juice

1½ teaspoons finely grated orange zest

1 cup whole milk

CINNAMON-VANILLA BUTTERCREAM

2 sticks (8 ounces) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

4 cups confectioners’ sugar

2 teaspoons ground cinnamon

DECORATIONS

¾ cup orange candy melts

6 chocolate cream–filled straw cookies (such as Pirouttes), halved

White chocolate curls (see Tip)

Dark chocolate curls (see Tip)

Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, using an electric mixer with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium-low and add the whole eggs and egg yolks one at a time, pausing to scrape down the sides and bottom of the bowl as needed. Beat in the vanilla, orange extract, lemon juice, and orange zest. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Beat until just combined.
Divide the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake until the tops feel springy and a toothpick inserted into the largest cupcake comes out clean, 20 to 22 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the cinnamon-vanilla buttercream: In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to low and add the confectioners’ sugar ½ cup at a time, beating well after each addition. Add the cinnamon and beat on high until the frosting is smooth, about 20 seconds. Cover and refrigerate the frosting until ready to use. (Buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)

Make the decorations: Put the orange candy melts in a microwave-safe bowl and microwave on medium for 40 seconds. Stir the candy, then microwave until completely smooth, 15 to 20 seconds more. Spoon the mixture into a pastry bag fitted with a small plain tip. Pipe 12 small decorative zigzag or squiggle designs onto a sheet of parchment paper. Set aside until cooled and hardened.

When the cupcakes are completely cool, use a pastry bag fitted with a small plain tip or a small spoon or spatula to frost each cupcake with the buttercream. Garnish each one with a candy melt design, a chocolate straw cookie, and white and dark chocolate curls.

TIP You can buy chocolate curls at craft stores and cake decorating supply shops, but it’s also fun (and easy!) to make your own. For small curls, like the ones used in this recipe, simply draw a vegetable peeler steadily and smoothly along the edge of a bar of chocolate so that the chocolate comes away in a curling ribbon. For the best results, before beginning, make sure the bar is slightly warm, but not melting. Once the curls are formed, spread them on a plate or a small tray and refrigerate until you need them.

GERMAN CHOCOLATE

WITH GANACHE FILLING AND PECAN-COCONUT FROSTING

Evan chose these sweet, nutty, and deeply fudgy cupcakes as his dish for the Season 6 chocolate ingredient challenge. When you bite into one, you get three layers of deliciousness: tender cake, a gooey chocolate ganache filling, and gobs of rich coconut-praline frosting. Traditionally, German chocolate cake batter is made with sweetened chocolate, but you can substitute an equal weight of bittersweet chocolate if that’s what you have at home. But the best part of German chocolate cake may be that the batter is as simple to make as it is scrumptious!

MAKES 18 CUPCAKES

CHOCOLATE CUPCAKES

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon kosher salt

5 ounces sweet chocolate baking bar (such as Baker’s German’s), chopped

1½ sticks (6 ounces) unsalted butter

1⅓ cups granulated sugar

1 teaspoon pure vanilla extract

3 large eggs

1 cup buttermilk

GANACHE FILLING

1 cup bittersweet chocolate chips

½ cup heavy cream

1 tablespoon unsalted butter

⅛ teaspoon kosher salt

PECAN-COCONUT FROSTING

1 (14-ounce) can sweetened condensed milk

4 large egg yolks

1 cup packed dark brown sugar

1½ teaspoons pure vanilla extract

1 teaspoon kosher salt

1¾ cups chopped toasted pecans

2 cups sweetened coconut flakes, toasted

¼ cup sweetened coconut flakes, toasted, for garnish

36 whole pecan halves, toasted, for garnish

Make the chocolate cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 18 cups of two standard muffin tins with paper liners.
In a medium bowl, combine the flour, baking soda, and salt.
Set a large heatproof bowl over a pan of simmering water (be sure the bottom of the bowl does not touch the water). Combine the chocolate and butter in the bowl and heat, stirring, until melted and completely smooth. Remove the bowl from the heat. Add the granulated sugar and stir until smooth. Add the vanilla and eggs, one at a time, stirring after each addition. Using a rubber spatula, gently stir the flour mixture into the chocolate mixture in two batches, alternating with the buttermilk, and mix until just combined.
Divide the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake, rotating the pans from the top to bottom rack and from front to back once halfway through, until the tops are springy to the touch and a toothpick inserted into the center of the largest cupcake comes out clean, about 20 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the ganache filling: Place the chocolate chips in a heatproof medium bowl. In a small saucepan, bring the heavy cream and butter to a simmer over medium heat. Pour the hot cream mixture over the chocolate chips and let stand for 1 minute, then stir until smooth. Stir in the salt. Let cool at room temperature, then transfer to the refrigerator to chill until the ganache is the consistency of toothpaste, at least 30 minutes. (The ganache will stiffen more the longer it chills; if yours becomes too stiff handle, loosen it by microwaving it on high in 10-second bursts, stirring after each, until you reach the desired consistency.)
Make the pecan frosting: In a large saucepan, whisk together the condensed milk, egg yolks, brown sugar, vanilla, and salt until smooth. Cook the mixture over medium heat, stirring often, until small bubbles appear at the edges of the pan and the mixture comes to just shy of a boil, about 3 minutes. Reduce the heat and cook, stirring almost constantly, until the mixture is thick, sticky. and deeply golden, about 8 minutes more. Remove from the heat. Stir in the pecans and coconut. Let cool.
When the cupcakes are completely cool, cut a grape-size hole in the top of each one, removing a bit of the cupcake. Fill the holes with the ganache filling. Use a spoon or a small offset spatula to frost each cupcake with the pecan frosting. Sprinkle the cupcakes with the toasted coconut and garnish each one with 2 pecan halves.

— MASTERCHEF LESSON —

Ganache—a mixture of melted chocolate and cream—is a secret weapon of pastry chefs everywhere and a favorite of the contestants in the MasterChef Junior kitchen, too. It’s easy to see why: The recipe is as easy as it is versatile!

There are probably 1,001 ways to use ganache, but some of the most common are as icing for cakes and cupcakes, a filling for tarts and pastries, and a base for homemade truffles. Though the basic ingredients in ganache are the same no matter how you use it, the proportions do vary depending on how thick or drizzly you want it to be. Here are three basic formulas—plus a few helpful tips—that are guaranteed to come in handy on your baking adventures.

Important note: The ratios that follow refer to weight, not volume—so if you have a kitchen scale, this is a great time to use it. But if you don’t have one, just remember that 1 cup chopped chocolate/chocolate chips weighs roughly 6 ounces. Now you’re good to go!

GANACHE GLAZE

Best for: pouring over cakes and drizzling on ice cream

Ratio: 1 part chocolate to 2 parts cream

Place 6 ounces (1 cup) chopped chocolate or chocolate chips in a heatproof medium bowl. In a small saucepan, bring 12 ounces (1½ cups) heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and let stand for 1 minute, then stir until smooth. Stir in ¼ teaspoon kosher salt.

GANACHE FILLING AND ICING

Best for: filling tart shells, sandwiching between cookies or cake layers, and piping into éclairs or cupcakes

Ratio: 1 part chocolate to 1 part cream

Place 6 ounces (1 cup) chopped chocolate or chocolate chips in a heatproof medium bowl. In a small saucepan, bring 6 ounces (¾ cup) heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate and let stand for 1 minute, then stir until smooth. Stir in ¼ teaspoon kosher salt. Let cool at room temperature until spreadable.

GANACHE TRUFFLES

Best for: homemade candy

Ratio: 2 parts chocolate to 1 part cream

Place 12 ounces (2 cups) chopped chocolate or chocolate chips in a heatproof medium bowl. In a small saucepan, bring 6 ounces (¾ cup) heavy cream to a simmer over medium heat. Pour the hot cream over the chocolate chips and let stand for 1 minute, then stir until smooth. Stir in ¼ teaspoon kosher salt. Transfer the mixture to a shallow dish and cover. Refrigerate until very firm, then use a spoon to scoop the ganache into balls (about 2 tablespoon each). Use your hands to roll the balls smooth. Dust each one with cocoa powder or the coating of your choice.

FLAVORING GANACHE

Infuse your ganache with flavor by steeping tea or citrus zest (or both) in the cream for 10 minutes, then strain the cream through a fine-mesh sieve into the chocolate. You can also stir a few drops of liqueur or extracts like vanilla, mint, or almond into the warm cream, too.

STORING GANACHE

Scrape any leftover ganache into an airtight container and refrigerate it for up to 3 days. To reheat it, return it to a bowl set over a pan of simmering water and stir it slowly until it reaches the desired consistency. Or microwave on high in 10-second bursts, stirring until smooth.

Step 1: Pour the hot cream over the chopped chocolate.

Step 2: Stir until smooth.

A: Ganache glaze Drizzle over ice cream or cake (this page for A–C).

B: Ganache filling Perfect for filling tarts, making sandwich cookies, or frosting cake and cupcakes.

C: Thick, chilled ganache Roll into balls and coat in cocoa for truffles.

ORANGE BLOSSOM

WITH HONEY BUTTERCREAM AND CANDIED ORANGES

Our contestants do some crazy things in the name of food and fun! Having to work with one leg tied to her partner didn’t stop Adaiah from wowing the judges with these delicate honey-frosted cupcakes during the Season 2 cupcake challenge. In this version, four layers of orange flavor in the batter—fresh juice, grated zest, extract, and orange blossom water—create a complex, fragrant citrus cake. The candied dried orange slices on top may look fancy (and they take 2½ hours to bake, so plan accordingly), but they’re actually very simple to make—and can even be made up to 3 days ahead. They’re versatile, too: You can use them to garnish other desserts, like the Chocolate-Citrus Olive Oil Cake with Orange Glaze and Whipped Ricotta (this page), for a little extra flair and whimsy.

MAKES 18 CUPCAKES

CANDIED ORANGE SLICES

2 navel oranges, thinly sliced into rounds

¼ cup granulated sugar

ORANGE BLOSSOM CUPCAKES

2½ cups all-purpose flour

1⅓ cups granulated sugar

1½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

¾ cup canola oil

2 teaspoons finely grated orange zest

1 cup fresh orange juice

2 large eggs

1 cup sour cream

2 teaspoons orange blossom water

1½ teaspoons orange extract

HONEY BUTTERCREAM

2 sticks (8 ounces) unsalted butter, at room temperature

5 cups confectioners’ sugar

⅓ cup honey

⅓ cup sour cream

¼ teaspoon kosher salt

Make the candied orange slices: Preheat the oven to 200°F. Line a baking sheet with parchment paper and place the orange slices on the baking sheet in a single layer. Sprinkle them lightly with the granulated sugar. Bake until the peels are stiff and dry, about 2½ hours. (If you would like to make the orange slices ahead, they will keep in an airtight container for up to 3 days.)
Make the orange blossom cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 18 cups of two standard muffin tins with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
In a large bowl, using an electric mixer fitted with the whisk attachment, beat the oil, orange zest, orange juice, eggs, and sour cream until smooth and glossy, about 2 minutes. Add the orange blossom water and orange extract and beat to combine. Reduce the mixer speed to low and add the flour mixture in two additions, beating until just combined, using a rubber spatula to scrape down the sides and bottom of the bowl. Divide the batter evenly among the prepared muffin cups, filling each three-quarters full.

Bake the cupcakes, rotating the pans from the top to bottom rack and from front to back once halfway through, until the tops feel springy and a toothpick inserted into the largest cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven and let them rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Make the honey buttercream: In a large bowl, using an electric mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to low and add the confectioners’ sugar ½ cup at a time, beating well after each addition. Add the honey, sour cream, and salt and beat on high until the frosting is smooth, about 30 seconds. Cover and refrigerate until you’re ready to frost the cupcakes. (The buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)

When the cupcakes are completely cool, use a small offset spatula, spoon, or pastry bag fitted with a small plain tip to frost them with the buttercream. Decorate the cupcakes with frosting swirls and then finish each one with a candied orange slice.

TIP Orange blossom water (sometimes called orange flower water) is a flavor extract that comes from the blossoms of the bitter orange tree. It adds a lovely subtle floral flavor to baked goods and creams, but if you don’t have any on hand, you can usually substitute an equal amount of fresh orange juice.

WITH PINEAPPLE PUREE AND FRUIT COCKTAIL BUTTERCREAM

When Quani presented these elegant cupcakes to the judges during the Season 6 canned food challenge, they could hardly believe that what had begun as such humble ingredients became such an adorable, showstopping dessert! The tender vanilla cake and the fruity buttercream are lovely on their own, but when you bite in you find another delicious surprise: a pocket of tropical pineapple, filling. All of it adds up to a dish that is, in the words of judge Gordon Ramsay, “fragrant, sweet, and absolutely spot on.”

MAKES 18 CUPCAKES

CUPCAKES

2½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

1½ sticks (6 ounces) unsalted butter, at room temperature

1¼ cups granulated sugar

2 large eggs

1 vanilla bean, split lengthwise

1¼ cups whole milk

PINEAPPLE PUREE

1 cup drained canned crushed pineapple

¼ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon unsalted butter

¼ teaspoon ground ginger

FRUIT COCKTAIL BUTTERCREAM

1 (8.5-ounce) can fruit cocktail, undrained

2 sticks (8 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

ASSEMBLY

18 dried pineapple slices

18 maraschino cherries with stems

Make the cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line 18 cups of two standard muffin tins with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as needed. (Don’t worry if the batter looks a bit curdled; it will come together when you add the flour.) With the tip of a paring knife, scrape the vanilla seeds out of the vanilla bean into the bowl. Add the milk and beat to combine. Reduce the speed to low and gradually beat in the flour mixture until just combined, scraping the bottom and sides of the bowl as needed. Divide the batter among the prepared muffin cups, filling each three-quarters full.

Bake the cupcakes, rotating the pans from the top to bottom rack and from front to back once halfway through, until golden and a toothpick inserted into the center of the largest cupcake comes out clean, 16 to 18 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, make the pineapple puree: In a medium saucepan, combine the crushed pineapple, granulated sugar, cornstarch, and butter. Cook over medium heat, stirring frequently, until bubbling and thickened to the consistency of chunky applesauce, about 6 minutes. Remove from the heat, stir in the ginger, scrape the puree into a small bowl, and set aside to cool completely.

Make the fruit cocktail buttercream: In a blender or food processor, puree the fruit cocktail (with its juice) until smooth. In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter on high speed until light and creamy, about 2 minutes. Reduce the speed to medium-low and add the confectioners’ sugar about ½ cup at a time, beating well after each addition. Add ¼ cup of the fruit cocktail puree and the vanilla and beat on high speed for 10 seconds, until the frosting is smooth. Cover and refrigerate until ready to use. (The buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)

Assemble the cupcakes: When the cupcakes are completely cool, cut a grape-size hole in the top of each one, removing a bit of the cupcake. Fill the holes with the pineapple puree. Use a small offset spatula, spoon, or pastry bag fitted with a small plain tip to frost each cupcake with the buttercream. Garnish each one with a slice of dried pineapple and a maraschino cherry.

MINI CHOCOLATE CHIP

WITH ESPRESSO BUTTERCREAM

The combination of vanilla-scented cake studded with tiny chocolate chips and topped with buzzy espresso buttercream is one of Avani’s signature treats. Cake flour gives these mini cupcakes a delicate crumb, but if you don’t have any on hand, just remember this clever trick: To substitute all-purpose flour for cake flour, subtract 2 tablespoons of flour from every cup, replace it with cornstarch, and sift until well blended.

MAKES 48 MINI CUPCAKES

CUPCAKES

2 cups cake flour

1 teaspoon baking powder

¼ teaspoon kosher salt

1½ sticks (6 ounces) unsalted butter, at room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs, at room temperature

¾ cup buttermilk

⅔ cup mini chocolate chips

ESPRESSO BUTTERCREAM

1½ sticks (6 ounces) unsalted butter, at room temperature

1 teaspoon finely ground espresso powder

2½ cups confectioners’ sugar

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

1 tablespoon whole milk

Chocolate-covered espresso beans, for garnish

Make the cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 325°F. Line two 24-cup mini-muffin tins with paper liners.
In a medium bowl, whisk together the cake flour, baking powder, and salt.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce the mixer speed to medium-low and add the vanilla and eggs, one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Beat until the batter is just combined. Use a rubber spatula to fold in the mini chocolate chips.
Spoon the batter into the prepared mini-muffin cups, filling each three-quarters full. Bake until the cupcakes are domed and golden and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the espresso buttercream: In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 2 minutes. Reduce the speed to medium-low and beat in the espresso powder and confectioners’ sugar, about ½ cup at a time, beating well after each addition. Add the vanilla, salt, and milk and beat until smooth, about 30 seconds. Cover the bowl with plastic wrap and refrigerate until ready to use. (The buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)
When the cupcakes are completely cool, use a small offset spatula, spoon, or pastry bag fitted with a small plain tip to frost each cupcake with the buttercream. Garnish with chocolate-covered espresso beans.

DARK

WITH SMOKY STRAWBERRY COMPOTE AND SPICED BUTTERCREAM

In the Season 5 cupcake challenge, Adam showed off his mad-scientist side and impressed judge Gordon Ramsay when he decided to set up an indoor smoker to infuse his baking spices. To simplify things a bit for the home kitchen without sacrificing the complex flavor, this version uses a bit of store-bought smoked paprika to give the fresh strawberry compote a smoky, sophisticated edge that pairs beautifully with the dark chocolate.

MAKES 18 CUPCAKES

DARK CHOCOLATE CUPCAKES

1¾ cups all-purpose flour

¾ cup unsweetened Dutch-process cocoa powder

1 tablespoon espresso powder

1½ teaspoons baking powder

1 teaspoon kosher salt

1 stick (4 ounces) unsalted butter, at room temperature

2 cups granulated sugar

2 large eggs, at room temperature

1 cup buttermilk

1 teaspoon pure vanilla extract

SMOKY STRAWBERRY COMPOTE

2 cups fresh or frozen sliced strawberries (thawed if frozen)

3 tablespoons fresh lemon juice

1 tablespoon granulated sugar

1 teaspoon smoked paprika

SPICED BUTTERCREAM

4 cups confectioners’ sugar

½ cup unsweetened Dutch-process cocoa powder

1½ teaspoons ground cinnamon

¼ teaspoon nutmeg, preferably freshly grated

⅛ teaspoon cayenne pepper

2 sticks (8 ounces) unsalted butter, at room temperature

¼ cup whole milk

Crushed freeze-dried strawberries, for garnish

Make the dark chocolate cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line 18 cups of two standard muffin tins with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
In a large bowl, using an electric mixer with the paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition. Beat in the buttermilk and vanilla. Reduce the speed to low and gradually beat in the flour mixture until just combined and no streaks of flour are visible.
Divide the batter among the prepared muffin cups, filling each three-quarters full. Bake, rotating the pans from the top to bottom rack and front to back once halfway through, until puffed and set and a toothpick inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the strawberry compote: In a small saucepan, roughly mash the sliced strawberries with a fork or potato masher. Add the lemon juice, granulated sugar, and 3 tablespoons water. Bring the mixture to a simmer over medium heat and cook until thickened and reduced by half, about 15 minutes. Remove from the heat and stir in the smoked paprika. Set aside to cool.
Make the spiced buttercream: In a medium bowl, whisk together the confectioners’ sugar, cocoa powder, cinnamon, nutmeg, and cayenne. In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth and creamy, about 2 minutes. Reduce the speed to medium-low and gradually add the confectioners’ sugar mixture, about ½ cup at a time, beating well after each addition. Add the milk and beat until smooth, about 30 seconds. Cover and refrigerate until ready to use. (The buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)
Assemble the cupcakes: When the cupcakes are completely cool, cut a grape-size hole in the top of each one, removing a bit of the cupcake. Fill the holes with the strawberry compote. Use a small offset spatula, spoon, or pastry bag fitted with a plain tip to frost the cupcakes with the spiced buttercream. Garnish each one with a sprinkle of crushed freeze-dried strawberries.

WITH MARSHMALLOW BUTTERCREAM

These striking crimson cupcakes are always one of Quani’s (from Season 6) first picks when it comes time to choose a birthday treat. Besides their cool color, he says he likes how the unsweetened cocoa powder in the batter gives the cupcakes a light chocolate flavor without being too rich. Using a few scoops of fluffy white marshmallow crème in the buttercream makes the frosting beautifully smooth and light and is the perfect sweet finishing touch.

MAKES 18 CUPCAKES

RED VELVET CUPCAKES

2½ cups self-rising cake flour (see Tip)

¼ cup unsweetened Dutch-process cocoa powder

1 cup plain whole-milk yogurt

1 tablespoon cider vinegar

1 stick (4 ounces) unsalted butter

1⅓ cups granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

1½ tablespoons red gel food coloring

MARSHMALLOW BUTTERCREAM

2 sticks (8 ounces) unsalted butter, at room temperature

1 (7-ounce) jar marshmallow crème (such as Fluff)

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

Make the red velvet cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 18 cups of two standard muffin tins with paper liners.
In a medium bowl, whisk together the cake flour and cocoa powder. In a separate bowl, whisk together the yogurt and vinegar. Set both aside.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until pale and light, about 5 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the vanilla and food coloring and beat until smooth.
Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the yogurt mixture, beginning and ending with the flour mixture. Beat until just combined. Stir in 2 tablespoons water.
Divide the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake, rotating the pans from the top to bottom rack and front to back once halfway through, until the tops of the cupcakes feel springy and a toothpick inserted into the largest one comes out clean, about 20 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the marshmallow buttercream: In a large bowl, using an electric mixer fitted with the whisk attachment, beat the butter and marshmallow crème on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the confectioners’ sugar, about ½ cup at a time, beating well after each addition. Add the vanilla and salt and beat for 15 seconds, until the frosting is smooth. Cover and refrigerate until ready to use. (The buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)
When the cupcakes are completely cool, use a small offset spatula, spoon, or a pastry bag fitted with a small plain tip to frost each cupcake with the buttercream swirls.

TIP Can’t find self-rising cake flour? Try making your own. For each 1 cup of cake flour you’re using, whisk in 1¼ teaspoons baking powder and ¼ teaspoon fine salt, then proceed with the recipe.

SALTED CARAMEL

WITH SUGAR SWIRLS

During the Season 2 cupcake challenge, judge Joe Bastianich told the contestants that the way a cupcake looks is incredibly important because it tempts the eyes as well as the taste buds. So, when he saw Sean and Logan’s cupcakes topped with dramatic caramel swirls, he was really wowed. These cupcakes take the caramel theme and run with it, combining delicate brown sugar cakes with rich salted caramel frosting and an eye-catching spun sugar swirl to finish them off. Making sugar decorations is much easier than it seems (see the MasterChef Lesson, this page); you can use them as a garnish to elevate all sorts of desserts.

MAKES 18 CUPCAKES

CARAMEL CUPCAKES

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 sticks (8 ounces) unsalted butter, at room temperature

¾ cup granulated sugar

½ cup packed dark brown sugar

3 large eggs

⅔ cup whole milk

2 teaspoons pure vanilla extract

SALTED CARAMEL FROSTING

2 sticks (8 ounces) unsalted butter, at room temperature

⅓ cup caramel sauce or dulce de leche

4 cups confectioners’ sugar

2 tablespoons pure vanilla extract

2 tablespoons whole milk

½ teaspoon kosher salt

SUGAR SWIRLS

1 cup granulated sugar

Make the caramel cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 18 cups of two standard muffin tins with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 5 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the milk and vanilla. Reduce the speed to low and beat in the flour mixture until just combined and no streaks of flour are visible.
Divide the batter among the prepared muffin cups, filling each three-quarters full. Bake, rotating the pans from the top to bottom rack and front to back once halfway through, until the tops of the cupcakes feel springy and a toothpick inserted into the largest one comes out clean, about 18 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the salted caramel frosting: In a large bowl, using an electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until light and creamy, about 2 minutes. Reduce the speed to medium-low, add the caramel sauce, and beat until smooth. Add the confectioners’ sugar, about ½ cup at a time, beating well after each addition. Add the vanilla, milk, and salt and beat until light and smooth, about 30 seconds. Cover and refrigerate until ready to use. (The frosting will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)

Make the sugar swirls: Line a baking sheet with parchment paper. In a small saucepan, combine the sugar and ⅓ cup water. Cook over medium heat, stirring just until dissolved. Continue cooking, without stirring, until the sugar bubbles and caramelizes and turns a dark amber color, about 10 minutes. Remove from the heat. Carefully dip a spoon into the caramel and drizzle it onto the prepared baking sheet in 24 small swirls. Let the swirls cool until hardened, about 5 minutes, then peel them away from the parchment paper.

When the cupcakes are completely cool, use a small offset spatula, spoon, or a pastry bag fitted with a small plain tip to top the cupcakes with the salted caramel frosting. Garnish each one with a sugar swirl.

— MASTERCHEF LESSON —

Creating golden brown and almost celestial spun sugar decorations is a super-pro way to add a “wow” restaurant-worthy finish to your desserts.

As fancy as they look, the secret to making sugar garnishes is that they are surprisingly easy to whip up! Once you learn the technique, you can play with all sorts of designs—spirals, stars, hearts, corkscrews, or whatever else strikes your fancy. They’ll be beautiful crowning cupcakes, balanced on top of birthday cakes, or perched on top of puddings. And all the method requires is a cupful of sugar, a saucepan, a baking sheet, and a careful cook.

Some rules of thumb to remember:

It’s important to pay close attention throughout the entire process. When sugar melts, it cooks very quickly, and the amount of time it takes to go from perfectly golden to burnt is only moments.
If you do burn your caramel, you’ll know not just by the color (dark!) but also by the bitter smell. The only thing you can do at that point is start over. (Try, try again!)
If you need to clean burnt or hardened caramel out of your saucepan, try this neat trick: Add more water to the pan and bring the mixture to a simmer. Then watch as the caramel releases from the sides and dissolves in the water—like magic!

Here’s the basic method. It yields enough for about 24 small decorations.

Line a baking sheet with parchment paper.
In a small saucepan, combine 1 cup granulated sugar and ⅓ cup water. Cook the mixture over medium heat, stirring until the sugar dissolves, then stop stirring.
Let the sugar cook, undisturbed, until it is bubbling and dark amber in color, about 10 minutes.
Remove the pan from the stove. Dip a teaspoon into the caramel (whatever you do, do not touch the caramel or drip any on your skin—it is molten hot!). At this point it should be thick and syrupy and run off the spoon in a long strand. If it is too stiff, gently rewarm it over low heat.
Working quickly, drizzle the warm caramel onto the prepared baking sheet in the design of your choice. For large sugar “shards,” spoon the caramel into large puddles, then let them cool and break them into pieces. To make little sugar domes or “cages,” coat the outside of an upturned small bowl or teacup with nonstick pan spray, then drizzle the caramel back and forth in a crisscross pattern over it.
Let the designs cool completely, about 10 minutes, then peel them away from the parchment paper. Use immediately or store in an airtight container for up to 5 days.

Step 1: Cook the sugar and water over medium heat, stirring until the sugar dissolves.

Step 2: Continue cooking. The caramel will begin to darken.

Step 3: After about 10 minutes, it will be thick, syrupy, and dark amber in color.

Step 4: Remove the pan from the stove. To make designs, dip a teaspoon into the pan and let the caramel run off it in a long strand.

Step 5: Drizzle caramel onto parchment paper and cool until firm.

BLOOD ORANGE

WITH BLOOD ORANGE BUTTERCREAM AND RASPBERRY DRIZZLE

Judge Christina Tosi told Peyton from Season 5 that her blood orange cupcakes were “bright, bold, and pretty darn delicious.” Finished with a tall swirl of buttercream frosting and an unexpected fresh raspberry drizzle, they certainly are as pretty as a picture. The combo of olive oil and yogurt in the batter helps make the cake wonderfully moist. And though blood oranges bring an exotic edge and a pop of color to the recipe, if they’re out of season or hard to find in your grocery store, you can use regular oranges in their place.

MAKES 18 CUPCAKES

BLOOD ORANGE CUPCAKES

2½ cups all-purpose flour

1½ cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

¾ cup extra-virgin olive oil

1 tablespoon finely grated blood orange zest (substitute regular orange zest if fresh blood oranges are hard to find)

1 cup blood orange juice, preferably fresh

2 large eggs

1¼ cups plain whole-milk yogurt

RASPBERRY DRIZZLE

½ cup fresh or frozen raspberries

2 tablespoons granulated sugar

⅓ cup seedless raspberry jam

BLOOD ORANGE BUTTERCREAM

8 ounces cream cheese, at room temperature

1 stick (4 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar

1 tablespoon finely grated blood orange zest (substitute regular orange zest if fresh blood oranges are hard to find)

¼ cup blood orange juice, preferably fresh

¼ teaspoon kosher salt

Red and orange food coloring (optional)

Make the blood orange cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 18 cups of two standard muffin tins with paper liners.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer fitted with the whisk attachment, beat the olive oil, blood orange zest, blood orange juice, eggs, and yogurt on medium-high speed until smooth and slightly thickened, about 2 minutes. Reduce the mixer speed to low and add the dry ingredients in two batches, beating until just combined.

Divide the batter evenly among the prepared muffin cups, filling each three-quarters full. Bake, rotating the pans from the top to bottom rack and front to back once halfway through, until the tops of the cupcakes feel springy and a toothpick inserted into the largest one comes out clean, about 20 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Make the raspberry drizzle: In a small saucepan, combine the raspberries, granulated sugar, and 1 tablespoon water. Bring to a simmer over medium-high heat and cook, stirring occasionally, until slightly thickened and jammy, about 5 minutes. Transfer to a blender and add the raspberry jam. Process until mostly smooth but with a few small pieces of raspberry still visible, about 30 seconds. Cover and refrigerate until completely cool, about 45 minutes. The drizzle will thicken as it cools.

Make the blood orange buttercream: In a large bowl, using an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the confectioners’ sugar, about ½ cup at a time, beating well after each addition. Add the blood orange zest, blood orange juice, salt, and 2 drops each of red and orange food coloring (if using). Beat until the frosting is smooth, about 20 seconds. Cover and refrigerate until ready to use. (The buttercream will stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)

When the cupcakes are cool, use a small offset spatula, spoon, or pastry bag fitted with a plain tip to top each cupcake with the buttercream. Garnish each one with a small spoonful of the raspberry drizzle.

MILK CHOCOLATE

WITH PEANUT BUTTER–CREAM CHEESE FROSTING

If there was ever a doubt that milk chocolate and peanut butter are a marriage made in heaven, these delectable cupcakes, inspired by ones that Abby and Mitchell made in Season 2, would be all the proof needed. While natural peanut butter may be great for a lunchtime PB&J, to get this addictively sweet-and-tangy frosting perfectly smooth, it’s better to stick to regular creamy peanut butter (the kind without oil at the top).

MAKES 18 CUPCAKES

MILK CHOCOLATE CUPCAKES

2 cups all-purpose flour

½ cup unsweetened natural cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup granulated sugar

½ cup packed light brown sugar

3 large eggs

¾ cup sour cream

¼ cup whole milk

1 tablespoon pure vanilla extract

PEANUT BUTTER–CREAM CHEESE FROSTING

8 ounces cream cheese, at room temperature

1 cup creamy peanut butter (not “natural,” which has oil at the top)

1 cup confectioners’ sugar

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

½ cup heavy cream

18 mini peanut butter cups

Make the milk chocolate cupcakes: Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 18 cups of two standard muffin tins with paper liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the sour cream, milk, and vanilla. Reduce the speed to low and beat in the flour mixture until just combined.
Divide the batter among the prepared muffin cups, filling each three-quarters full. Bake, rotating the pans from the top to bottom rack and front to back once halfway through, until the tops of the cupcakes feel springy and a toothpick inserted into the largest one comes out clean, 15 to 20 minutes. Let the cupcakes rest in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Make the peanut butter–cream cheese frosting: In a large bowl, using an electric mixer with the paddle attachment, beat the cream cheese, peanut butter, confectioners’ sugar, vanilla, and salt on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and slowly drizzle the heavy cream into the bowl. Increase the speed to medium and beat until the frosting is thick, smooth, and spreadable, about 1 minute more. Cover the bowl and refrigerate until ready to use. (The frosting may stiffen as it chills; to get it back to spreading consistency, give it time to come to cool room temperature before loosening it up with a whisk or an electric mixer.)
When the cupcakes are completely cool, use a small offset spatula, spoon, or a pastry bag fitted with a plain tip to top each cupcake with swirls of the frosting. Garnish each one with a peanut butter cup.