Birthdays
Let’s face it: Everyone loves cupcakes. And what better time to indulge than on a day that’s just for us—our birthdays! But not just any cupcake will do on party day. It has to be special, it has to be creative, and most of all, it has to reflect the guest of honor’s personality and tastes. These cakes are all that and more.
We-All-Scream-for-Ice-Cream Cake
White Chocolate Liqueur Cupcakes
Coconut-Tangerine Snowball Cupcakes
Carrot-Zucchini Party Cupcakes
Island Bananas Foster Cupcakes
Fresh Rosemary and Lemon Cupcakes
KIDS’ BIRTHDAYS
Pet Shop Cupcakes
Start to Finish: 2 hours
Makes 12 (21⁄2-inch) cupcakes
2 cups Creamy White Frosting or canned white frosting
Yellow food coloring
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
Large marshmallows
Pink and white tiny marshmallows
Black licorice laces
Red and blue miniature candy-coated chocolate pieces
1 cup Chocolate Butter Frosting or canned chocolate frosting
Log-shape chocolate-caramel candies, such as Tootsie Rolls
Pink chewy fruit-flavor square candies, such as Starburst
Pink food coloring
Miniature semisweet chocolate pieces
Heart-shape candies
Pink decorating sugar
1. For tabby cat cupcakes, tint one-third of the Creamy White Frosting with yellow food coloring. Spoon yellow frosting into a pastry bag fitted with a small star tip. Pipe yellow frosting in spikes onto 4 of the cupcakes.
2. Slice 3 large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each frosted cupcake and add a pink tiny marshmallow for nose. Attach licorice whiskers with white frosting.
3. Cut the remaining marshmallow quarters into triangles; use frosting to attach marshmallow triangles to the tops of cupcakes for ears. Add red miniature candy-coated chocolate pieces for eyes and mouths.
4. For floppy-ear dog cupcakes, spread white frosting onto tops of 4 of the cupcakes. Spoon some of the Chocolate Butter Frosting into a pastry bag fitted with a round tip. Pipe chocolate patches randomly onto cupcakes (so cupcakes resemble beagles). Cut 2 large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a white tiny marshmallow for nose. Attach licorice whiskers with white frosting. Add blue miniature candy-coated chocolate pieces for eyes. Pipe small chocolate spots on the large and tiny marshmallows.
5. Place 4 chocolate-caramel and 4 pink chewy candies on waxed paper. Microwave on 100% power (high) for 5 to 10 seconds or until softened. Mold the pink candies into tongue shapes, cutting off excess if necessary. When cool and firm, attach a tongue to each cupcake below nose, securing with frosting if necessary. Cut each of the 4 chocolate-caramel candies in half; mold each half into a long, oval floppy ear. When firm, attach two ears to each cupcake, securing with frosting if necessary.
6. For pink poodle cupcakes, tint the remaining white frosting with pink food coloring. Spoon pink frosting into a pastry bag fitted with a small star tip. Pipe frosting in spikes on the remaining 4 cupcakes. Cut 2 large marshmallows crosswise into quarters; place two pieces, side by side, on the center of each cupcake and add a pink tiny marshmallow for nose.
7. Place 4 pink chewy candies on waxed paper. Microwave on 100% power (high) for 5 to 10 seconds or until softened. Cut each candy in half; form each half into a long, oval ear. When firm, attach two ears to each cupcake.
8. Cut 4 white tiny marshmallows crosswise in half and arrange two pieces on each cupcake for eyes; top each with a miniature chocolate piece, using white frosting. Add a heart-shape candy to each for mouth and sprinkle the large marshmallow pieces with pink decorating sugar.
Per cupcake: 407 cal., 18 g total fat (7 g sat. fat), 44 mg chol., 139 mg sodium, 58 g carb., 0 g dietary fiber, 46 g sugar, 3 g protein.
Tip
Customize these cupcakes with different frosting colors and candy facial features to make them look like the birthday child’s pets.
Easy Rollers
Certain soft and chewy candies, such as Starburst, Airheads, caramels, taffy, Tootsie Rolls, and gumdrops are perfect for rolling out to flatten or molding into different shapes. Start by placing candies on a piece of waxed paper. Microwave on 100% power (high) for 5 to 10 seconds or until candies are pliable. Use a small rolling pin to roll candies flat or use your hands to mold into shapes. Gumdrops don’t have to be softened before rolling; just sprinkle the work surface with granulated sugar to prevent sticking.
Pick-a-Sport Cupcakes
Start to Finish: 50 minutes
Makes 12 (21⁄2-inch) cupcakes
23⁄4 cups Creamy White Frosting or canned creamy white frosting
Green food coloring
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
1 cup white candy coating disks
12 plain doughnut holes
Red food coloring
1. In a medium bowl tint 2 cups of the Creamy White Frosting with green food coloring to make a grass color. Spoon frosting into a pastry bag fitted with a star tip or multiopening (grass) tip. Pipe frosting onto tops of cupcakes to resemble grass.
2. For baseballs, in a small microwave-safe bowl microwave white candy coating disks on 100% power (high) for 1 minute. Stir; microwave for 30 to 60 seconds more or until melted, stirring once. Using a fork, dip the doughnut holes, one at a time, into melted candy coating, turning to coat completely. Place on waxed paper until set.
3. Tint remaining 3⁄4 cup frosting red. Place frosting in a pastry bag fitted with a round tip. Pipe Xs onto doughnut holes to resemble the stitching on baseballs. Place a doughnut hole on each cupcake.
Per cupcake: 500 cal., 25 g total fat (10 g sat. fat), 47 mg chol., 168 mg sodium, 66 g carb., 0 g dietary fiber, 54 g sugar, 4 g protein.
Soccer Ball Cupcakes
Prepare as directed, except omit red frosting. Soften a log-shape chocolate-caramel candy in the microwave on 100% power (high) for 5 seconds. Use a rolling pin to flatten softened candy. Cut out small squares using aspic cutters; arrange squares on coated doughnut holes, using white frosting to secure.
Basketball Cupcakes
Prepare as directed, except substitute orange candy coating disks for the white candy coating disks, omit the red frosting, and use a tube of chocolate icing to pipe lines onto coated doughnut holes to resemble basketballs.
Per soccer ball or basketball cupcake: 495 calories, 24 g total fat, (10 g sat. fat), 47 mg chol., 165 mg sodium, 66 g carb., 0 g dietary fiber, 54 g sugar, 4 g protein.
1. To dip sports balls, hold doughnut holes on a fork to dip in melted candy coating. If necessar, spoon coating over balls to coat.
2. For baseballs, after coating has hardened, use a pastry bag fitted with a small round tip to pipe red baseball seams.
3. For soccer balls, use tiny aspic cutters (or a small sharp knife) to cut shapes from softened and flattened candy.
4. Attach candy cutouts to soccer balls with frosting.
Princess Cupcakes
Prep: 2 hours Chill: 30 minutes
Makes 12 (21⁄2-inch) cupcakes
Flat tart taffy candies, such as Airheads
4 cups Creamy White Frosting or canned creamy white frosting
Pink, yellow, or purple food coloring
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
12 rolled sugar ice cream cones
Multicolor decorative sprinkles
Small decorative candies
1. Place taffy candies on waxed paper. Microwave on 100% power (high) for 5 seconds. Flatten candies and cut into ribbons. Set aside.
2. In a medium bowl combine half of the Creamy White Frosting and enough food coloring to make desired color. Stir until well mixed. Place the tinted frosting in a microwave-safe bowl. Microwave on 100% power (high) for 20 to 30 seconds or just until melted. Stir well and set aside to cool slightly.
3. Meanwhile, spread the remaining white frosting onto tops of cupcakes. Lightly cover; set aside.
4. When melted frosting is cooled but still pourable, hold each ice cream cone over the bowl and spoon melted frosting over cone to cover, allowing excess to drip into bowl. Place frosted ice cream cones, pointed ends up, on a wire rack set over waxed paper. While frosting on cones is still wet, decorate cones with sprinkles. Press one end of a taffy ribbon into the top of each cone, letting ribbon spiral down cone. Chill cones in refrigerator about 30 minutes or until firm. Spoon some of the white frosting into a pastry bag fitted with a round tip. Pipe desired designs on cones. Let cones dry completely.
5. Place cones on top of frosted cupcakes, pressing into frosting to secure. Arrange small decorative candies around bottoms of cones.
Per cupcake: 640 cal., 30 g total fat (10 g sat. fat), 43 mg chol., 166 mg sodium, 91 g carb., 1 g dietary fiber, 72 g sugar, 4 g protein.
Cupcake Rainbow
Start to Finish: 40 minutes
Makes 26 to 32 (21⁄2-inch) cupcakes
3 to 4 cups Creamy White Frosting or canned creamy white frosting
Purple, blue, green, yellow, orange, and red paste food colorings
26 to 32 21⁄2-inch cupcakes in paper bake cups (any flavor)
Purple, blue, green, yellow, orange, and red fine or coarse decorating sugars
2 cups tiny marshmallows
1. Divide Creamy White Frosting into six portions.* Tint each portion a different color with food coloring. Spoon each frosting portion into a disposable pastry bag or heavy resealable plastic bag.
2. On a very large serving platter arrange cupcakes tightly together in a rainbow shape; use 6 to 8 cupcakes for the inside row, 8 to 10 cupcakes for the middle row, and 12 to 14 cupcakes for the outside row.
3. Snip off the tip of each pastry bag or one corner of each resealable plastic bag. Pipe rows of colored frostings onto tops of cupcakes to make a large rainbow. If desired, use a narrow metal spatula to gently spread frosting to fill in gaps. Sprinkle matching sugars over colored frostings. Sprinkle marshmallows over frosting at each end of the rainbow to resemble clouds.
*Test Kitchen Tip:
The top red band of the rainbow will require the most frosting and subsequent bands of frosting will require less, so divide frosting accordingly.
Per cupcake: 328 cal., 14 g total fat (6 g sat. fat), 43 mg chol., 135 mg sodium, 47 g carb., 0 g dietary fiber, 36 g sugar, 3 g protein.
1. On a large platter or clean movable surface, tightly arrange cupcakes in the shape of a rainbow.
2. Pipe frostings into rows to create the rainbow. If desired, smooth out frosting with a spatula.
Kitty Cupcake Cones
Prep: 45 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 24 kitty cupcake cones plus about 12 regular cupcakes
24 ice cream cones with flat bottoms
1 package 2-layer-size desired-flavor cake mix
1 16-ounce can white frosting
12 to 15 drops desired food coloring (optional)
Small jelly beans
Small round candies
Candy corn
Black shoestring licorice or pull-apart twist candy
1. Preheat oven to 350°F. Stand each ice cream cone in a 21⁄2-inch muffin cup. Prepare cake mix according to package directions. Spoon 1 rounded tablespoon of the batter into each cone.* Bake for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on wire racks.
2. If desired, tint frosting with food coloring to achieve desired color. Remove cupcake cones from muffin cups. Spread frosting onto tops of cupcakes. To make kitty faces, use small jelly beans for eyes, small round candy for nose, candy corn for ears, and cut licorice strands for whiskers and mouth. Serve cupcake cones the same day they are prepared.
*Test Kitchen Tip:
Bake the remaining batter in 21⁄2-inch muffin cups lined with paper bake cups according to package directions for cupcakes.
Per cupcake: 180 cal., 7 g total fat (2 g sat. fat), 18 mg chol., 140 mg sodium, 28 g carb., 0 g dietary fiber, 19 g sugar, 1 g protein.
Butterfly Garden
Start to Finish: 1 hour 30 minutes
Makes 12 (21⁄2-inch) cupcakes
2 cups Butter Frosting or canned white frosting
Desired food colorings
12 Chocolate Chip Cookie Cupcakes or other 21⁄2-inch cupcakes in paper bake cups
12 regular-size pretzel twists
8 ounces orange, white, red, yellow, and/or desired-color candy coating disks
Rainbow-color licorice twists
Orange, yellow, or desired-color gumdrops
Black licorice laces (optional)
Chocolate or black frosting
Orange, yellow, or desired-color jelly beans
Miniature semisweet chocolate pieces or white baking pieces
1. Tint Butter Frosting with desired food colorings. Spread frostings onto tops of Chocolate Chip Cookie Cupcakes.
2. For butterfly cupcakes, place 6 pairs of pretzels on sheets of waxed paper. Place each color of the candy coating in a microwave-safe bowl; microwave, one bowl at a time, on 100% power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Spoon each color into a separate pastry bag fitted with a round tip or in a heavy resealable plastic bag. Snip off a small piece from one corner of each plastic bag.
3. For pretzel wings, pipe different colors of candy coating into the spaces in the pretzels until filled, decorating each pretzel pair the same way. Let pretzel wings stand until firm (or transfer the pretzel wings on the waxed paper to a baking sheet and chill about 15 minutes or until firm).
4. Carefully peel wings from waxed paper. Insert a pair of wings into the frosting on top of each of 6 cupcakes so they stand up in a V shape. Place a piece of rainbow-color licorice between each pair of wings for the body. Add a gumdrop for head to each body. If desired, add black licorice for antennae. Pipe on eyes and nose with chocolate or black frosting.
5. For flower cupcakes, arrange two circles of jelly beans at an angle in frosting around edges of the remaining 6 cupcakes. Sprinkle miniature chocolate pieces in centers of jelly bean cupcakes.
Chocolate Chip Cookie Cupcakes
Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Prepare one package 2-layer-size yellow cake mix according to package directions, stirring 3⁄4 cup miniature semisweet chocolate pieces into batter. Fill muffin cups; bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Place extra unfrosted cupcakes in a single layer in airtight containers or resealable freezer bags; seal. Store at room temperature for up to 3 days or freeze for up to 3 months.
Per cupcake: 489 cal., 20 g total fat (11 g sat. fat), 41 mg chol., 235 mg sodium, 76 g carb., 0 g dietary fiber, 52 g sugar, 3 g protein.
1. Place desired colors of melted candy coating in resealable plastic bags. Snip a small hole in one corner of each bag.
2. Place the pretzels on pieces of waxed paper; pipe candy coating into the spaces of the pretzels, creating designs.
3. Insert two coated pretzels into frosting on each cupcake.
Prep: 1 hour Bake: at 350°F per package directions Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size yellow or white cake mix
1 recipe Butter Frosting
Red paste food coloring
Brown paste food coloring
48 miniature peanut butter–filled peanut-shaped sandwich cookies, split in half and filling scraped (discard filling)
6 peanut butter–filled peanut-shape sandwich cookies, split in half and filling scraped (discard filling)
24 vanilla wafers
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups; set aside. Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
2. Tint about 1⁄4 cup of the Butter Frosting with red food coloring. Spoon frosting into a small heavy resealable plastic bag. Snip off a very small piece from one corner of bag. Set aside. Set aside about 2⁄3 cup of the frosting for baseball cookies.
3. Tint the remaining frosting light brown to match the color of the peanut sandwich cookies. Generously spread frosting onto tops of cupcakes. Spoon the remaining light brown frosting into a pastry bag fitted with a small round tip. Pipe frosting onto the split miniature sandwich cookies to resemble a crosshatch pattern. Press 4 of the split miniature sandwich cookies into the top edge of each cupcake for the fingers of the baseball glove. Break the split regular-size sandwich cookies in half crosswise; press one half into the top edge of each cupcake for the thumb of the baseball glove. Set cupcakes aside.
4. Spread reserved 2⁄3 cup white frosting on vanilla wafers. Pipe the red frosting onto frosted vanilla wafers to resemble baseball stitching. Place the decorated wafers on the baseball glove cupcakes.
Per cupcake: 405 cal., 15 g total fat (6 g sat. fat), 43 mg chol., 276 mg sodium, 68 g carb., 1 g dietary fiber, 48 g sugar, 3 g protein.
We-All-Scream-for-Ice-Cream Cake
Prep: 1 hour Bake: 25 minutes at 350°F Cool: 1 hour
Makes 24 servings (6 servings per cone cake plus 12 cupcakes)
1 package 2-layer-size desired-flavor cake mix
2 16-ounce cans creamy white frosting*
Buttercup-yellow paste food coloring
1 16-ounce can chocolate frosting*
Red food coloring
Strawberry preserves and/or chocolate ice cream topping
Chopped nuts, colored sprinkles, miniature chocolate pieces, and/or maraschino cherries
1. Preheat oven to 350°F. Grease and lightly flour one 8x8x2-inch baking pan. Line twelve 21⁄2-inch muffin cups with foil or paper bake cups.
2. Prepare cake mix according to package directions, pouring half of the batter into prepared square pan and dividing the remaining batter among prepared muffin cups. Bake square cake for 25 to 30 minutes and cupcakes according to package directions for cupcakes, or until a wooden toothpick inserted in centers comes out clean. Cool square cake and cupcakes in pans on wire racks for 10 minutes. Remove square cake and cupcakes from pans. Cool completely on wire racks.
3. Cut the square cake into a cone shape by cutting off two triangles from each side of the cake. Place the cone shape on a large flat platter or covered cake board. Place the two smaller triangles side by side on another large flat platter or covered cake board to create a second cone shape.
4. Tint one can of the white frosting light yellow with a small amount of buttercup-yellow food coloring. Spread light yellow frosting onto both cones. In a small bowl stir together 1⁄3 cup of the white frosting and 1 tablespoon of the chocolate frosting. Spoon into a pastry bag fitted with a small round tip. Pipe frosting onto both cones in a diamond pattern.
5. Tint a small amount of the white frosting pink using a small amount of red food coloring. Spread pink frosting onto a few of the cupcakes. Top with a small amount of strawberry preserves and/or chocolate topping. Spread white frosting and/or chocolate frosting onto tops of the remaining cupcakes. Top with nuts, sprinkles, chocolate pieces, and/or cherries.
6. Arrange 6 cupcakes above the wide part of each cone to resemble stacks of ice cream scoops.
*Test Kitchen Tip:
You will have leftover frosting. Save for another use.
Per serving: 274 cal., 11 g total fat (2 g sat. fat), 28 mg chol., 232 mg sodium, 42 g carb., 0 g dietary fiber, 29 g sugar, 2 g protein.
Sea Turtle Cupcakes
Start to Finish: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
2 cups Creamy White Frosting or canned creamy white frosting
Blue and green food colorings
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
Brown sugar
3 vanilla sandwich cookies
Green gumdrops or other chewy green candies, such as Dots, halved lengthwise
Blue or green colored sugar
1 tube black icing
Black licorice laces or rainbow-color licorice twists, snipped into small pieces
1. Tint 1 cup of the Creamy White Frosting blue with food coloring. Tint the remaining frosting green with food coloring. Spoon frostings into separate resealable plastic bags. Snip off a small piece from one corner of each bag. Pipe small mounds of frosting onto tops of cupcakes, alternating colors. Use a thin metal spatula to swirl colors together. Set aside 6 of the cupcakes for plain sea cupcakes without turtles.
2. For turtle cupcakes, sprinkle brown sugar onto tops of the remaining 6 frosted cupcakes. Split sandwich cookies; discard filling. Place 1 cookie half on the center of each brown sugar–topped cupcake. Tuck 5 gumdrop halves under the edge of each cookie half for a head and 4 feet. (If necessary, flatten the gumdrop halves.) Pipe blue and green designs onto the cookies for shell plates. Sprinkle with colored sugar. Pipe blue eyes onto the turtles’ heads. Use black icing to pipe pupils onto the eyes. Insert licorice pieces into frosting for tails.
Per cupcake: 411 cal., 18 g total fat (7 g sat. fat), 43 mg chol., 146 mg sodium, 59 g carb., 0 g dietary fiber, 47 g sugar, 3 g protein.
1. For swirled seawater, pipe small mounds of blue and green frostings.
2. Use a spatula to swirl frostings together.
3. Create peaks at the top to look like waves.
Beach Party Cupcakes
Start to Finish: 1 hour 30 minutes
Makes 24 (21⁄2-inch) cupcakes
2 16-ounce cans vanilla frosting
Blue food coloring
24 21⁄2-inch cupcakes in paper bake cups (any flavor)
2 0.75-ounce tubs blue decorating gel
2⁄3 cup finely crushed vanilla wafers (16 cookies)
2 plain doughnut holes
3 or 4 assorted flavors rolled fruit leather
2 peanut butter–filled peanut-shape sandwich cookies
Licorice laces, cut into small pieces
1 or 2 fruit-flavor ring-shape jelly candies
1. Place 1⁄4 cup of the frosting in a small microwave-safe bowl. Set aside. Tint half of the remaining frosting with blue food coloring. Frost 12 of the cupcakes with blue frosting. Use blue gel to pipe waves onto blue-frosted cupcakes. Spread white frosting onto the tops of the remaining 12 cupcakes. Sprinkle white-frosted cupcakes generously with crushed vanilla wafers to resemble sand; set aside.
2. For beach balls, microwave the reserved 1⁄4 cup frosting on 100% power (high) for 10 to 20 seconds or until melted. Using a fork, dip doughnut holes into melted frosting, turning to coat. Place on waxed paper; let dry. For panels on the beach balls, unroll fruit leather and cut eight 31⁄2-inch rectangles, tapering short ends to a point. Place 4 strips on each coated doughnut hole to look like beach balls. Set aside until set.
3. For beach towels, unroll and cut the remaining fruit leather into three 2-inch rectangles. If desired, cut fringe at the short ends of rectangles. Roll up the rectangles so they resemble towels.
4. For flip-flops, separate peanut butter sandwich cookies; scrape off filling. Use filling to attach two short pieces of licorice lace on smooth side of each peanut butter cookie to look like flip-flops.
5. Arrange beach balls, beach towels, flip-flops, and ring-shape jelly candies on platter with cupcakes.
Per cupcake: 380 cal., 15 g total fat (6 g sat. fat), 43 mg chol., 235 mg sodium, 59 g carb., 0 g dietary fiber, 44 g sugar, 3 g protein.
A Day at the Zoo
Start to Finish: 1 hour
Makes 12 (21⁄2-inch) cupcakes
2 cups Creamy White Frosting or one 16-ounce can creamy white frosting
Black, yellow, and orange food colorings
1 cup Chocolate Butter Frosting or canned chocolate frosting
12 21⁄2-inch cupcakes in paper bake cups (any flavor)
Pink chewy fruit-flavor square candies, such as Starburst
Miniature peanut butter sandwich cookies, such as Nutter Butter Bites
Candy-coated milk chocolate pieces
Miniature semisweet chocolate pieces
Tiny marshmallows, cut in half crosswise (optional)
1 tube black icing
Gummy worms
Miniature pretzel twists
White candy-coated licorice candy, such as Good & Plenty
Round oat cereal
Bite-size rich round crackers, such as Ritz Bits
Miniature candy-coated chocolate pieces
Miniature chocolate sandwich cookies with white filling
Black jelly beans
Black candy-coated sunflower kernels
1. Divide Creamy White Frosting into three portions. Tint one portion gray and one portion yellow with black and yellow food colorings; leave the remaining portion white. Spoon some of the Chocolate Butter Frosting into a pastry bag fitted with a round tip. Spoon some of the white frosting into a separate pastry bag fitted with a round tip.
2. For monkey cupcakes, frost the tops of 3 of the cupcakes with chocolate frosting. For ears, microwave a chewy fruit-flavor square candy on 100% power (high) for 7 seconds; flatten candy. Cut out small candy rounds and attach to miniature peanut butter cookies with frosting. Press ears into frosting on opposite sides of each cupcake top. Place a cookie in center of each cupcake for mouth and nose. For eyes, place 2 candy-coated milk chocolate pieces on cupcake top; pipe a white frosting dot on each and top with miniature semisweet chocolate pieces. Pipe chocolate frosting for mouth and nose.
3. For elephant cupcakes, spread gray frosting onto tops of 3 cupcakes. Pipe white frosting for eyes, or, if desired, use 1 tiny marshmallow half for each eye, and top with a dot of black icing. In a microwave-safe bowl microwave some of the gray frosting on 100% power (high) for 10 seconds or until melted. Trim gummy worms to appropriate size for trunks (if they’re too long, they may be heavy and fall off). Dip gummy worms in melted gray frosting, letting excess drip off. Place on waxed paper. For ears, dip pretzels in melted gray frosting, letting excess drip off. Place on waxed paper. If desired, for pink on elephant ears, microwave and flatten chewy fruit-flavor square candy as in step 2. Using a pretzel as a guide, cut outlines from candy. Press candy outlines into frosting on back side of each pretzel. Place on waxed paper. Chill gummy worms and pretzels for about 5 minutes or until set. Arrange trunks on cupcakes. Stick white candy-coated licorice into frosting for tusks. Press ears into frosting on sides of each cupcake top.
4. For lion cupcakes, spread yellow frosting onto the tops of 3 cupcakes. Tint half of the remaining yellow frosting orange. Spread orange frosting along one side of a pastry bag fitted with a multi-opening tip. Spoon yellow frosting along the other side of the bag. Pipe frostings around edge of each cupcake for mane. Add oat cereal for ears. Pipe white frosting for eyes; add miniature semisweet chocolate pieces. Place 1 rich round cracker in center of each cupcake; attach a candy-coated chocolate piece for nose. Pipe chocolate frosting for mouth.
5. For panda cupcakes, spread white frosting onto the tops of 3 cupcakes. Split miniature chocolate sandwich cookies in half; press cookie halves into frosting for ears. Arrange jelly bean and sunflower kernels on cupcakes for nose and eyes. Pipe black icing for mouth.
Per cupcake: 490 cal., 22 g total fat (9 g sat. fat), 50 mg chol., 164 mg sodium, 72 g carb., 1 g dietary fiber, 60 g sugar, 3 g protein.
Color Wheel Cupcakes
Start to Finish: 1 hour 30 minutes
Makes 24 (21⁄2-inch) cupcakes
1 2-layer-size package white, yellow, red velvet, or chocolate cake mix
Red, orange, yellow, green, and/or blue food colorings
2 cups Creamy White Frosting or canned creamy white frosting
Red, orange, yellow, green, and/or blue coarse decorating sugars
Red, orange, pink, yellow, green, and/or blue small decorative candies
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Prepare cake mix according to package directions. If desired, if using white or yellow cake mix, divide batter into separate bowls and tint with desired food colorings. Bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
2. Divide Creamy White Frosting equally among several bowls. Tint frosting in bowls with food colorings to desired colors. Set out frosting, cupcakes, sugars, and candies; allow guests to frost and decorate as desired.*
*Test Kitchen Tip:
Lay an inexpensive plastic tablecloth over your table before setting out party ingredients. At the end of the party, dispose of the tablecloth and the mess.
Per cupcake: 203 cal., 9 g total fat (2 g sat. fat), 0 mg chol., 151 mg sodium, 31 g carb., 0 g dietary fiber, 24 g sugar, 2 g protein.
Sunflower Cupcakes
Prep: 30 minutes Stand: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1⁄4 cup butter
2 egg whites
1 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
Pinch salt
1 cup granulated sugar
1 teaspoon vanilla
2⁄3 cup buttermilk or sour milk (see tip)
2 tablespoons toasted wheat germ
1 recipe Lemon Butter Frosting
Yellow colored sugar (optional)
Brown or black candy-coated sunflower kernels* or other small black candies
Green rolled fruit leather (optional)
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twelve 21⁄2-inch muffin cups with paper bake cups. In a small bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition.
3. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in wheat germ. Divide batter among prepared muffin cups. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon Lemon Butter Frosting into a pastry bag fitted with a leaf or star tip. Pipe frosting onto tops of cupcakes to look like sunflower petals and, if desired, sprinkle with colored sugar. Add a cluster of candy-coated sunflower kernels to the center of each cupcake. If desired, use a small leaf-shape cookie cutter to cut leaves from green fruit leather. Arrange around cupcakes as desired.
Lemon Butter Frosting
Allow 1⁄4 cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Add 1 cup powdered sugar, beating well. Beat in 2 tablespoons buttermilk or milk and 1 teaspoon vanilla. Gradually beat in an additional 2 cups powdered sugar. If necessary, beat in enough additional milk until frosting reaches spreading consistency. Stir in 1⁄4 teaspoon finely shredded lemon peel. If desired, tint with 1 or 2 drops yellow food coloring.
*Test Kitchen Tip:
Find candy-coated sunflower kernels at hobby and crafts stores or online.
Per cupcake: 313 cal., 9 g total fat (5 g sat. fat), 21 mg chol., 140 mg sodium, 55 g carb., 1 g dietary fiber, 3 g protein.
ADULT BIRTHDAYS
White Chocolate Liqueur Cupcakes
Prep: 30 minutes Stand: 30 minutes Bake: 20 minutes at 325°F Cool: 45 minutes
Makes 18 (21⁄2-inch) cupcakes
1⁄2 cup butter
2 eggs
11⁄2 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 cup sugar
3 tablespoons vegetable oil
1⁄2 cup sour cream
1⁄4 cup chocolate liqueur
11⁄2 teaspoons vanilla
1 recipe Chocolate Liqueur Frosting
Fresh raspberries (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking soda, and salt. Set aside.
2. Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and oil. Beat on medium speed until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition.
3. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Stir in liqueur and vanilla.
4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean.
5. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spread Chocolate Liqueur Frosting onto tops of cupcakes. If desired, garnish with raspberries.
Chocolate Liqueur Frosting
Allow 1⁄2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 1⁄4 cup chocolate liqueur, 2 tablespoons whipping cream, and 11⁄2 teaspoons vanilla. Gradually beat in an additional 3 cups powdered sugar. If necessary, beat in additional whipping cream until frosting reaches spreading consistency.
Per cupcake: 342 cal., 15 g total fat (8 g sat. fat), 56 mg chol., 153 mg sodium, 48 g carb., 1 g dietary fiber, 2 g protein.
Coconut-Tangerine Snowball Cupcakes
Prep: 35 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄2 cup butter
3 eggs
22⁄3 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
12⁄3 cups sugar
2 teaspoons finely shredded tangerine, orange, or lemon peel
1 teaspoon vanilla
11⁄3 cups buttermilk or sour milk (see tip)
2⁄3 cup flaked coconut, toasted
1 recipe Tangerine Creamy Frosting
Flaked coconut, toasted (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, tangerine peel, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in the 2⁄3 cup toasted coconut.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 18 to 20 minutes or until tops are golden brown and spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Tangerine Creamy Frosting onto tops of cupcakes. If desired, sprinkle with additional toasted coconut.
Tangerine Creamy Frosting
Allow one 3-ounce package cream cheese and 3 tablespoons butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese, butter, 3⁄4 teaspoon vanilla, and 1⁄2 to 3⁄4 teaspoon finely shredded tangerine peel with an electric mixer on medium speed until combined. Gradually add 13⁄4 cups powdered sugar, beating well. If necessary, beat in enough tangerine or orange juice, 1 teaspoon at a time, to make frosting spreading consistency.
Per cupcake: 229 cal., 9 g total fat (5 g sat. fat), 45 mg chol., 170 mg sodium, 36 g carb., 1 g dietary fiber, 24 g sugar, 3 g protein.
Chocolate-Rum Petits Fours
Prep: 45 minutes Bake: 12 minutes at 350°F Cool: 45 minutes
Makes 48 petits fours
Butter
Unsweetened cocoa powder
1 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 tablespoons instant coffee crystals or instant espresso powder
1 tablespoon boiling water
1⁄4 cup rum, Kahlúa, or coffee liqueur
1⁄2 cup unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 recipe Ganache
1 recipe Chocolate Butter Frosting or canned chocolate frosting (optional)
Chocolate-covered coffee beans, chopped (optional)
1. Preheat oven to 350°F. Butter forty-eight 13⁄4-inch muffin cups. Add some cocoa powder to each cup; shake and tilt pans to coat bottoms and sides of cups. Shake out any excess cocoa powder. In a medium bowl combine flour, baking soda, and salt. Set aside.
2. Place chopped chocolate in a small microwave-safe bowl. Microwave on 100% power (high) for 1 minute; stir. Microwave for 20 seconds more. Stir until smooth. Set aside to cool slightly.
3. In a 1-cup glass measuring cup dissolve coffee crystals in the boiling water; add enough cold water to measure 3⁄4 cup total liquid. Stir in rum.
4. In a large mixing bowl beat the 1⁄2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined. Add egg, beating well. Beat in melted chocolate and vanilla. Alternately add flour mixture and rum mixture to chocolate mixture, beginning and ending with flour mixture and beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
5. Bake about 12 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Invert onto racks to remove cupcakes from cups. Cool completely on wire racks.
6. Turn cupcakes upside down on a wire rack set over a sheet of waxed paper. Holding one cupcake on the tines of a fork over the Ganache, spoon Ganache over cupcake. Place on wire rack. Repeat with remaining cupcakes. If desired, using a pastry bag fitted with a small star tip, pipe Chocolate Butter Frosting onto petits fours and garnish with chocolate-covered coffee beans.
Per petit four: 111 cal., 7 g total fat (4 g sat. fat), 19 mg chol., 38 mg sodium, 11 g carb., 0 g dietary fiber, 9 g sugar, 1 g protein.
Louisiana Praline Cupcakes
Prep: 35 minutes Bake: 30 minutes at 325°F/350°F Cool: 45 minutes
Makes 18 (21⁄2-inch) cupcakes
1 cup butter
2 eggs
Nonstick cooking spray
1 cup coarsely chopped pecans
2 tablespoons granulated sugar
2 tablespoons dark-color corn syrup
2 cups sifted cake flour
2 teaspoons baking powder
1⁄2 teaspoon salt
2⁄3 cup packed brown sugar
1 teaspoon vanilla
3⁄4 cup milk
1 recipe Praline Cream*
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325°F. Lightly coat a 9x9x2-inch baking pan with cooking spray. In a small bowl combine pecans, granulated sugar, and corn syrup. Spread in prepared baking pan. Bake for 15 minutes, stirring twice. Spread mixture on a piece of foil to cool. Break into small pieces. Increase oven temperature to 350°F.
2. Line eighteen 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together cake flour, baking powder, and salt. Set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla. Beat for 1 minute more. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in 1 cup of the pecan mixture.
4. Divide batter among prepared muffin cups. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Remove cupcakes from paper bake cups, if desired. Spoon Praline Cream into a pastry bag fitted with a large round tip. Pipe a small swirl of frosting onto tops of cupcake. Sprinkle with the remaining pecan mixture.
Praline Cream
In a small saucepan combine 3⁄4 cup packed brown sugar, 1⁄3 cup butter, and 3 tablespoons milk. Bring to boiling over medium-high heat, stirring constantly to dissolve brown sugar. Reduce heat; boil gently, uncovered, for 5 minutes, stirring occasionally. Remove from heat; stir in 1 teaspoon vanilla. Pour mixture into a large mixing bowl; cool completely. Gradually add 11⁄4 cups powdered sugar, beating with an electric mixer on medium speed until combined. If necessary, beat in 1 to 3 teaspoons additional milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
*Test Kitchen Tip:
If you want larger swirls of frosting on the tops of cupcakes, double the recipe for Praline Cream.
Per cupcake: 343 cal., 19 g total fat (9 g sat. fat), 61 mg chol., 224 mg sodium, 42 g carb., 1 g dietary fiber, 3 g protein.
Little Pumpkin Cakes
Prep: 45 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch), 4 (31⁄2-inch), or 36 (13⁄4-inch) cupcakes
1 cup all-purpose flour
3⁄4 teaspoon baking powder
3⁄4 teaspoon pumpkin pie spice
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
2 eggs
3⁄4 cup sugar
1⁄3 cup vegetable oil
1⁄2 15-ounce can pumpkin
1 recipe Creamy White Frosting
1 recipe Caramelized Hazelnut Brittle or purchased nut brittle, broken into pieces (optional)
1. Grease and lightly flour twelve 21⁄2-inch muffin cups, four 31⁄2-inch muffin cups, or thirty-six 13⁄4-inch muffin cups. In a medium bowl stir together flour, baking powder, pumpkin pie spice, salt, and baking soda. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat eggs, sugar, and oil with an electric mixer on medium speed until combined. Alternately add flour mixture and pumpkin to egg mixture, beating just until mixture is combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake until a wooden toothpick inserted in centers comes out clean. Allow 20 to 25 minutes for 21⁄2-inch cupcakes, 25 to 30 minutes for 31⁄2-inch cupcakes, or 12 to 15 minutes for 13⁄4-inch muffin cupcakes. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
5. Spread Creamy White Frosting onto tops of cupcakes. If desired, arrange shards of Caramelized Hazelnut Brittle on tops of cupcakes.
Caramelized Hazelnut Brittle
Line a large baking sheet with foil; butter foil. Set aside. In a small saucepan melt 2 teaspoons butter over low heat. Stir in 1⁄3 cup chopped hazelnuts (filberts); keep hazelnuts warm over low heat. Place 1 cup sugar in a 12-inch heavy skillet; heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Reduce heat to medium-low; cook until sugar is melted and golden, stirring only as necessary after sugar begins to melt (12 to 15 minutes). Remove from heat; quickly stir in warm hazelnuts. Immediately pour hazelnut mixture onto prepared baking sheet, allowing syrup to flow and distributing nuts evenly. Cool completely. Break candy into shards. Store in a tightly covered container in a cool, dry place for up to 1 month.
Per 21⁄2-inch cupcake: 459 cal., 24 g total fat (5 g sat. fat), 32 mg chol., 161 mg sodium, 60 g carb., 1 g dietary fiber, 2 g protein.
How to Make Caramelized Hazelnut Brittle
1. Heat sugar in a large skillet over medium-high heat until sugar begins to melt. Reduce heat to medium-low and cook until sugar is melted and golden brown, stirring as needed once sugar melts.
2. Remove hot sugar from heat and quickly stir in toasted hazelnuts.
3. Immediately pour brittle mixture onto a greased foil-lined baking sheet, using a spoon to evenly distribute nuts.
Carrot-Zucchini Party Cupcakes
Prep: 45 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 18 (21⁄2-inch) or 56 (13⁄4-inch) cupcakes
11⁄2 cups all-purpose flour
1⁄4 cup golden raisins or dried currants
2 tablespoons finely chopped crystallized ginger
1 teaspoon baking powder
3⁄4 teaspoon baking soda
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon salt
2 eggs, lightly beaten
1 cup finely shredded carrots or parsnips
1 cup finely shredded zucchini
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
1⁄2 cup unsweetened applesauce
2 tablespoons vegetable oil
11⁄2 teaspoons vanilla
1⁄2 cup chopped pecans, toasted
1 recipe Cream Cheese Frosting
Chopped pecans, toasted, or chopped crystallized ginger (optional)
1. Preheat oven to 350°F. Line eighteen 21⁄2-inch muffin cups with foil or paper bake cups or lightly grease fifty-six 13⁄4-inch muffin cups. In a large bowl combine flour, raisins, the 2 tablespoons crystallized ginger, the baking powder, baking soda, cinnamon, and salt. Set aside.
2. In a medium bowl combine eggs, carrots, zucchini, granulated sugar, brown sugar, applesauce, oil, and vanilla. Stir egg mixture into flour mixture until combined. Stir in the 1⁄2 cup pecans. Spoon batter into prepared muffin cups, filling each about one-half full (about 3 tablespoons each for 21⁄2-inch cupcakes or 1 tablespoon each for 13⁄4-inch cupcakes).
3. Bake for 20 to 25 minutes for 21⁄2-inch cupcakes, 15 to 18 minutes for 13⁄4-inch cupcakes, or until a wooden toothpick inserted in centers come out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spoon Cream Cheese Frosting into a pastry bag fitted with a medium round tip. Pipe polka dots onto tops of cupcakes or decorate as desired. If desired, sprinkle with additional chopped pecans or crystallized ginger. Store in the refrigerator.
Cream Cheese Frosting
Allow one 3-ounce package cream cheese and 1⁄4 cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese, butter, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 21⁄4 to 21⁄3 cups powdered sugar until frosting reaches spreading consistency.
Make-Ahead Directions:
Place frosted cupcakes in a single layer in an airtight container; seal. Store in the refrigerator for up to 3 days.
Per cupcake: 349 cal., 13 g total fat (5 g sat. fat), 54 mg chol., 243 mg sodium, 56 g carb., 2 g dietary fiber, 4 g protein.
Vanilla Bean–Coconut Cupcakes
Prep: 40 minutes Cook: 20 minutes Bake: 18 minutes at 375°F Cool: 45 minutes
Makes 18 (21⁄2-inch) cupcakes
1 14-ounce can unsweetened coconut milk
3⁄4 cup butter
3 eggs
1 vanilla bean, split lengthwise
13⁄4 cups all-purpose flour
1⁄4 cup ground macadamia nuts
21⁄4 teaspoons baking powder
1⁄2 teaspoon salt
11⁄3 cups sugar
1 recipe Vanilla-Coconut Frosting
1 cup flaked coconut, lightly toasted
1. In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 11⁄3 cups; cool. Meanwhile, allow butter and eggs to stand at room temperature for 30 minutes.
2. Preheat oven to 375°F. Line eighteen 21⁄2-inch muffin cups with paper bake cups. Using the tip of a small sharp knife, scrape out seeds from vanilla bean. In a small bowl stir together flour, ground nuts, baking powder, and salt. Set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping sides of bowl occasionally.
4. Add eggs, one at time, beating well after each addition. Stir in half of the vanilla seeds (reserve the remaining seeds for the frosting). Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve the remaining coconut milk for the frosting) to butter mixture, beating on low speed after each addition just until combined.
5. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. If desired, spoon Vanilla-Coconut Frosting into a pastry bag fitted with a large star tip. Pipe or spread Vanilla-Coconut Frosting onto tops of cupcakes. Sprinkle with toasted coconut.
Vanilla-Coconut Frosting
Allow 1 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the reserved reduced coconut milk from cupcakes, the reserved vanilla seeds from cupcakes, and 1⁄8 teaspoon salt. Gradually add 21⁄2 cups powdered sugar, beating until fluffy.
Per cupcake: 413 cal., 26 g total fat (17 g sat. fat), 78 mg chol., 319 mg sodium, 44 g carb., 1 g dietary fiber, 33 g sugar, 3 g protein.
Island Bananas Foster Cupcakes
Prep: 35 minutes Stand: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 cup butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
11⁄2 cups sugar
1⁄2 teaspoon vanilla
3⁄4 cup unsweetened coconut milk
3⁄4 cup shredded coconut, lightly toasted
1⁄4 cup rum or unsweetened coconut milk
1 recipe Bananas Foster Topping
Whipped cream (optional)
Shredded coconut, lightly toasted (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1⁄4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3⁄4 cup coconut and the rum.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon Bananas Foster Topping onto tops of cupcakes. If desired, spoon whipped cream into pastry bag fitted with a large star tip. Pipe whipped cream onto cupcakes and sprinkle with additional coconut.
Bananas Foster Topping
In a large skillet melt 1⁄3 cup butter over medium heat. Stir in 1⁄2 cup packed brown sugar, 1⁄4 teaspoon ground cinnamon, and, if desired, 1⁄8 teaspoon freshly grated nutmeg. Add 3 sliced bananas; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat 1⁄4 cup rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Gently stir in 1⁄2 teaspoon vanilla.
*Test Kitchen Tip:
For safety, keep face and hands away from ignited rum in saucepan. (The flame is hard to see.) Leave on unlit stove burner until flame dies down.
Per cupcake: 263 cal., 14 g total fat (9 g sat. fat), 54 mg chol., 173 mg sodium, 31 g carb., 1 g dietary fiber, 20 g sugar, 3 g protein.
Tip
Bananas Foster Topping is very hot when first removed from the stove and will melt the whipped cream when you pipe it on top. To prevent this, cool the mixture slightly.
Fresh Rosemary and Lemon Cupcakes
Prep: 30 minutes Stand: 30 minutes Bake: 22 minutes at 350°F Cool: 45 minutes
Makes 15 (21⁄2-inch) cupcakes
1⁄2 cup butter
2 eggs
13⁄4 cups cake flour
2 teaspoons finely snipped fresh rosemary
11⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup sugar
11⁄2 teaspoons lemon extract
1⁄2 teaspoon vanilla
2⁄3 cup milk
2 teaspoons finely shredded lemon peel
3 tablespoons lemon juice
1 recipe Lemon Glaze
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line fifteen 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together cake flour, rosemary, baking powder, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon extract, and vanilla. Beat on medium-high speed about 2 minutes or until light and fluffy, scraping sides of bowl occasionally.
3. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice.
4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 22 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Lemon Glaze onto tops of cupcakes. Let stand until glaze is set.
Lemon Glaze
In a small bowl combine 1 cup powdered sugar and 5 teaspoons lemon juice. If necessary, stir in an additional 1⁄2 teaspoon lemon juice to reach spreading consistency. Stir in 1⁄2 teaspoon finely shredded lemon peel.
Per cupcake: 213 cal., 7 g total fat (4 g sat. fat), 45 mg chol., 159 mg sodium, 35 g carb., 0 g dietary fiber, 3 g protein.
Mochaccino Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 30 (21⁄2-inch) cupcakes
3⁄4 cup butter
3 eggs
13⁄4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
3⁄4 teaspoon baking powder
1⁄2 teaspoon salt
1 cup milk
1⁄2 cup strong brewed coffee, cooled
2 cups sugar
2 teaspoons vanilla
1 cup dark, bittersweet, or semisweet chocolate pieces
1 recipe Coffee Buttercream
30 crème-filled rolled wafers, such as Pirouettes
Unsweetened cocoa powder or ground cinnamon (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour thirty 21⁄2-inch muffin cups or line with paper bake cups. In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon Coffee Buttercream into a pastry bag fitted with a star tip. Pipe frosting onto tops of cupcakes. Insert wafers. If desired, dust with additional cocoa powder.
Coffee Buttercream
Allow 1⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 tablespoons cooled, strong brewed coffee and 1 teaspoon vanilla. Gradually beat in an additional 3 cups powdered sugar. If necessary, beat in additional strong brewed coffee until buttercream reaches spreading consistency.
Per cupcake: 285 cal., 12 g total fat (6 g sat. fat), 42 mg chol., 167 mg sodium, 45 g carb., 2 g dietary fiber, 32 g sugar, 3 g protein.
Cranberry-Chai Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 20 to 24 (21⁄2-inch) cupcakes
1⁄2 cup butter
2 eggs
2 cups all-purpose flour
1 tablespoon Chai Spice Seasoning
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
11⁄2 cups sugar
1⁄2 teaspoon vanilla
11⁄4 cups buttermilk or sour milk (see tip)
3⁄4 cup chopped fresh or frozen cranberries
1 recipe Chai Cream Cheese Frosting
Sugared Cranberries (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty to twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, Chai Spice Seasoning, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in chopped cranberries.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Chai Cream Cheese Frosting onto tops of cupcakes. If desired, garnish with Sugared Cranberries. Store frosted cupcakes in the refrigerator.
Chai Spice Seasoning
Using an electric spice grinder, small food processor, or clean coffee grinder, finely grind 1 teaspoon fennel seeds and 1 teaspoon whole cloves. Transfer to a small bowl. Stir in 2 teaspoons ground cardamom, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and pinch freshly ground black pepper. Store in an airtight container in a cool, dry place for up to 1 month.
Chai Cream Cheese Frosting
Allow two 3-ounce packages cream cheese and 1⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, 11⁄2 teaspoons Chai Spice Seasoning, and 11⁄2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 11⁄2 cups powdered sugar. Gradually beat in an additional 21⁄2 to 23⁄4 cups powdered sugar until frosting reaches spreading consistency.
Sugared Cranberries
Roll frozen cranberries in sugar to coat. Place on waxed paper; let stand until dry.
Make-Ahead Directions:
Store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw at room temperature before frosting.
Per cupcake: 312 cal., 11 g total fat (7 g sat. fat), 51 mg chol., 193 mg sodium, 51 g carb., 1 g dietary fiber, 40 g sugar, 3 g protein.
