A huge thank you again to Sis Ashman for demo'ing that night and allowing us to enjoy so many great creations! Here is some recipes from her we'd like to pass along:
Cupcakes....
Lemon Meringue Cupcakes
Yield Makes 24
1 box lemon supreme cake mix
1 box (3.9 oz) lemon instant pudding mix
1 cup water
4 eggs
1/3 cup vegetable oil
zest of one lemon
6 TB lemon curd, recipe following
Lemon Curd recipe follows
Seven-Minute Frosting recipe follows
Directions:
Preheat oven to 350◦.
Combine cake mix, pudding mix, water, eggs, oil, and lemon zest in a large bowl. Beat for 2 minutes or until well blended.
Transfer batter to cupcake liners and fill 2/3 full. Bake for 45 minutes or until toothpick inserted comes out clean. Cool.
After making lemon curd and letting it chill out, put some in a piping bag with a small round pastry tip. Fill bag with lemon
curd. Insert tip 1" into center of each cupcake; fill with curd just until top of cupcake begins to crack. Then spread just a
bit on top of cupcake( not heavy like frosting though). Prepare your seven minute frosting.
To finish, Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto
each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches
from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Lemon Curd
Yield Makes about 2 cups
Ingredients
8 large egg yolks
Finely grated zest of 2 lemons
1/2 c + 2 TB freshly squeezed lemon juice (about 3 lemons) 1 cup sugar
1 1/4 sticks (10 TB) butter, cold, cut into pieces
1/8 tsp salt
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-
high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick
enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve
into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from
forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Seven-Minute Frosting
This recipe for seven-minute frosting can be used for a wonderful frosting on other cakes and cupcakes too.
Yield Makes about 8 cups
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan.
Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup
reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high
speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side
of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the
bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Black Forest Cupcakes
Recipe courtesy Sandra Lee, 2008
Serves: 24 cupcakes
1 (18.25-ounce) box devil's food cake mix 1 1/3 cups black cherry soda
1/2 cup vegetable oil
3 eggs
1 container vanilla frosting
2 teaspoons cherry extract
1 to 2 drops pink food coloring
24 whole maraschino cherries with stems
Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will
still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking.
Remove to a rack and allow to cool completely.
In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and
top each with maraschino cherry.
Almond Joy Cupcakes
Yield: 24 Cupcakes
Chocolate Cake:
1 box chocolate Fudge Cake Mix
4 eggs
2/3 cup oil
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
Coconut Topping:
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon vanilla extract
3-4 cups powdered sugar
2 cups chocolate Melts
sliced or whole almonds
Directions
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a bowl and set it aside. In a large bowl,
gently whisk eggs, oil, milk, sour cream and vanilla extract together. Add cake mix and pudding mix, stir until combined.
Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Topping: Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered
sugar until you reach your desired consistency. Pipe your topping onto cooled cupcakes. Use a knife to smooth out the
topping. Place almonds on top. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth. Dip
cupcakes into chocolate. Do it quickly before the chocolate cools.
Dark Chocolate Cupcakes
Yield: 12 cupcakes
8 TB butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
½ c (1.5 oz) Dutch-processed cocoa powder
¾ c (3.75 oz) all-purpose flour
½ tsp baking soda
¾ tsp baking powder
2 eggs
¾ c (5.25 oz) granulated sugar
1 tsp vanilla extract
½ tsp table salt
½ c (4 oz) sour cream
Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat
the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners. Combine butter, chocolate, and cocoa
in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and
chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power,
stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch. Whisk flour, baking
soda, and baking powder in small bowl to combine. Whisk eggs in second medium bowl to combine; add sugar, vanilla,
and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour
mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour
mixture over and whisk until batter is homogeneous and thick.
Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18
to 20 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each
cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Chocolate Cake
1 pkg chocolate cake mix
1/3 c.. unsweetened cocoa powder
3 eggs
1 c. mayonaise
1 1/3 c. water
Preheat oven to 350◦. Line muffin pan with baking cups. In a bowl mix together all ingredients for about 2 minutes. Fill
baking cups 2/3 full of batter. Bake 18-20 min or until cake tester or toothpick comes out clean. Cool on cooling grid for 5
minutes. Remove from pan and cool completely. Makes 24 cupcakes.
Vanilla Cupcakes
Yield: 12 cupcakes
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
teaspoon table salt
8 TB butter (1 stick), room temp
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Adjust oven rack to middle position; heat oven to 350 ◦ F. Line standard muffin/cupcake tin with paper or foil liners. Whisk
together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour
cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down
sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted
into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to
room temperature before frosting.
White Cupcakes
3 c sifted cake flour
1 TB baking powder
1/2 c (1 stick) butter, softened
1 1/2 c white sugar
1/2 tsp clear vanilla extract
3/4 c milk
5 egg whites
Preheat oven to 350◦. Line muffin pan with baking cups.
In a large bowl, sift together flour and baking powder. In another bowl, beat butter and sugar with electric mixer until
light and fluffy. Add vanilla; mix well. Add flour mixture alternately with milk, mix well. In separate clean bowl, beat egg
whites until stiff but not dry; fold into batter. Fill baking cups 2/3 full.
Bake 17-19 min or until cake tester or toothpick inserted comes out clean. Cool cupcakes in pan on cooling grid 5 minutes.
Remove from pan; cool completely. Makes 24 cupcakes.
Oatmeal Cupcakes with Coconut Pecan Frosting:
Recipe and photos by For the Love of Cooking, Original recipe from Coleen Nelson and Julia
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture.
Pour batter into cupcake liners and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake.
Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.
Maple-Walnut Cupcakes
Yield Makes 2 dozen
Ingredients
2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temp
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
Maple Buttercream frosting recipe follows
Candied walnuts, optional
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together
flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment,
beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until
combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and
beginning and ending with the flour. Stir in walnuts with a wooden spoon. Divide the batter evenly among the muffin
cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake
tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool
slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple
Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3
days.
Maple Buttercream Frosting
Yield Makes enough for 2 dozen cupcakes (about 2 cups)
Ingredients
3 large egg yolks
1 cup pure maple syrup, best quality
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
Directions
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy,
about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until
it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat. With the mixer running, slowly
pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue
beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly
incorporated and the frosting is fluffy, about 4 minutes more.
Maple-Candied Walnuts
A hint of maple and cinnamon gives these candy-coated walnuts just the right amount of sweetness.
Martha Stewart Living, June 2011
Yield Makes 2 cups Serves 4
Ingredients
1 tablespoon unsalted butter
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Coarse salt
2 cups walnuts (6 ounces)
Directions
Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and
3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a
rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes. Transfer walnut mixture to a parchment-
lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to
a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.
Corrie's Carrot Cupcakes
Recipe courtesy Paula Deen
Cupcakes:
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
4 eggs
Serves: 18 cupcakes
3 cups granulated sugar
2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
1 tablespoon vanilla extract
1 1/2 cups, 3 (4-ounce jars) baby food carrots
1 1/2 cups chopped pecans
1 1/2 cups sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.
Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the
oil, eggs, vanilla and carrot puree. Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.
Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about
30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and cinnamon, in a medium bowl. When the
cupcakes are completely cool, slather the tops with a generous amount of frosting.
If you want to garnish the cupcakes, roll the edges of each cupcake the finely chopped pecans. Slice each dried apricot
into 3 small carrot-shaped wedges. Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot
tops. Store the cupcakes in an airtight container and keep refrigerated. They will keep for 3 to 4 days.
Vanilla, Vanilla Cupcakes
Makes about 30 cupcakes
Ingredients
1 3/4 c cake flour, not self-rising
1 1/4 c all-purpose flour
2 c white sugar
1 TB baking powder
3/4 tsp salt
1 c butter, cut into 1"cubes
4 large eggs
1 c whole milk
1 1/2 tsp pure vanilla extract
Basic Vanilla Buttercream
Colored Sprinkles for decorating, optional
Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with
the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter,
mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on
medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients
are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway
through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool
completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of
each cupcake.
Classic Vanilla Buttercream Frosting
Makes 2 1/2 cups
Ingredients:
1 c. unsalted butter (2 sticks), softened not melted. 3-4 c. powdered sugar, SIFTED
1/4 tsp table salt
1 TB vanilla extract
up to 4 TB milk or heavy cream
Directions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar
and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated
with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat
for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned
out, add remaining milk 1 tablespoons at a time.
Chocolate Buttercream
Yield: Enough to frost 12 cupcakes
1 c (8 oz) butter, at room temp
2½ c powdered sugar
1 tsp vanilla extract
4 oz semisweet or bittersweet chocolate, melted and cooled
Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping
to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the
powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add
the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed
to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and
then give it a quick whip in the mixer before using.
Royal Icing
This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten
decorations together.
3 TB Meringue Powder
4 c. confectioner's sugar (about 1 lb)
6 TB water
Beat all ingredients at low speed 7-10 minutes until icing forms peaks. Makes about 3 cups.
Thinned Royal Icing: To thin for pouring, add 1 tsp water per cup of royal icing. Use grease-free spoon or spatula to stir
slowly. Add 1/2 tsp water at a time until you reach proper consistency.
Swiss Meringue Buttercream
Yield: About 4 cups
Source: Martha Stewart's Baking Handbook
4 large egg whites
1 1/4 cups sugar
3 sticks butter (1 1/2 cups), room temp, cut into TB
1 tsp vanilla extract
-Place sugar and egg whites in the heat-proof bowl of an electric mixer (or any heatproof bowl). Set bowl over a pan of
simmering water and whisk constantly until the mixture registers 160F on a thermometer.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and
forms stiff and glossy peaks, about 10 minutes.
-Switch to the paddle attachment. Add the butter, one piece at a time, and beat until incorporated after each addition.
Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with
continued beating. Add vanilla, and beat just until combined.
-Beat on medium speed until the butter is completely incorporated, and the buttercream looks thick and soft. Reduce
mixer speed to low, and beat for about 5 minutes, to eliminate any air pockets. If using buttercream within several
hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. If not using right away,
transfer to an airtight container, and store in the refrigerator, for up to 3 days (buttercream can also be frozen for
several months). Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle
attachment until smooth, about 5 minutes.
Make Pastry cream. (Creme Patisserie) You can fill cupcakes by removing a small amount of cake in the center,
Fill each cupcake with the pastry cream. Gently lay the top piece back on the cupcake and press lightly.
Serves 18. No need to be afraid of this either… just think of it as pudding.
1 cup whole milk
1 cup half and half
1/4″ vanilla bean cut in half
6 egg yolks
1/2 cup sugar
1/2 cup cornstarch
2 tsp vanilla
1/4 cup unsalted butter
Add the vanilla bean to the half and half and milk and bring to a boil. Remove from heat. Whisk the egg yolks in another
saucepan with the cornstarch and sugar. Slowly add 1/4 cup of the hot milk, whisking constantly. Pour in the rest of
the milk continuing to whisk. Place on medium heat and keep whisking while the mixture reaches a boil. Boil 2 minutes
and remove from heat. Remove vanilla pod and scrape into the cream. Add vanilla and butter, stirring until completely
smooth. Cover with a piece of buttered plastic wrap resting on surface and chill.
To make Creme Brulee cupcake, fill with the pastry cream and cover the top. Frost with buttercream frosting. Sprinkle
with glazed pecans and sugar. Caramelize with a kitchen torch.
Lemon Meringue Cupcakes
Yield Makes 24
1 box lemon supreme cake mix
1 box (3.9 oz) lemon instant pudding mix
1 cup water
4 eggs
1/3 cup vegetable oil
zest of one lemon
6 TB lemon curd, recipe following
Lemon Curd recipe follows
Seven-Minute Frosting recipe follows
Directions:
Preheat oven to 350◦.
Combine cake mix, pudding mix, water, eggs, oil, and lemon zest in a large bowl. Beat for 2 minutes or until well blended.
Transfer batter to cupcake liners and fill 2/3 full. Bake for 45 minutes or until toothpick inserted comes out clean. Cool.
After making lemon curd and letting it chill out, put some in a piping bag with a small round pastry tip. Fill bag with lemon
curd. Insert tip 1" into center of each cupcake; fill with curd just until top of cupcake begins to crack. Then spread just a
bit on top of cupcake( not heavy like frosting though). Prepare your seven minute frosting.
To finish, Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto
each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches
from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Lemon Curd
Yield Makes about 2 cups
Ingredients
8 large egg yolks
Finely grated zest of 2 lemons
1/2 c + 2 TB freshly squeezed lemon juice (about 3 lemons) 1 cup sugar
1 1/4 sticks (10 TB) butter, cold, cut into pieces
1/8 tsp salt
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-
high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick
enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve
into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from
forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Seven-Minute Frosting
This recipe for seven-minute frosting can be used for a wonderful frosting on other cakes and cupcakes too.
Yield Makes about 8 cups
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan.
Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup
reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high
speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side
of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the
bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Black Forest Cupcakes
Recipe courtesy Sandra Lee, 2008
Serves: 24 cupcakes
1 (18.25-ounce) box devil's food cake mix 1 1/3 cups black cherry soda
1/2 cup vegetable oil
3 eggs
1 container vanilla frosting
2 teaspoons cherry extract
1 to 2 drops pink food coloring
24 whole maraschino cherries with stems
Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will
still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking.
Remove to a rack and allow to cool completely.
In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and
top each with maraschino cherry.
Almond Joy Cupcakes
Yield: 24 Cupcakes
Chocolate Cake:
1 box chocolate Fudge Cake Mix
4 eggs
2/3 cup oil
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
Coconut Topping:
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon vanilla extract
3-4 cups powdered sugar
2 cups chocolate Melts
sliced or whole almonds
Directions
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a bowl and set it aside. In a large bowl,
gently whisk eggs, oil, milk, sour cream and vanilla extract together. Add cake mix and pudding mix, stir until combined.
Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Topping: Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered
sugar until you reach your desired consistency. Pipe your topping onto cooled cupcakes. Use a knife to smooth out the
topping. Place almonds on top. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth. Dip
cupcakes into chocolate. Do it quickly before the chocolate cools.
Dark Chocolate Cupcakes
Yield: 12 cupcakes
8 TB butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
½ c (1.5 oz) Dutch-processed cocoa powder
¾ c (3.75 oz) all-purpose flour
½ tsp baking soda
¾ tsp baking powder
2 eggs
¾ c (5.25 oz) granulated sugar
1 tsp vanilla extract
½ tsp table salt
½ c (4 oz) sour cream
Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat
the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners. Combine butter, chocolate, and cocoa
in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and
chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power,
stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch. Whisk flour, baking
soda, and baking powder in small bowl to combine. Whisk eggs in second medium bowl to combine; add sugar, vanilla,
and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour
mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour
mixture over and whisk until batter is homogeneous and thick.
Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18
to 20 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each
cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Chocolate Cake
1 pkg chocolate cake mix
1/3 c.. unsweetened cocoa powder
3 eggs
1 c. mayonaise
1 1/3 c. water
Preheat oven to 350◦. Line muffin pan with baking cups. In a bowl mix together all ingredients for about 2 minutes. Fill
baking cups 2/3 full of batter. Bake 18-20 min or until cake tester or toothpick comes out clean. Cool on cooling grid for 5
minutes. Remove from pan and cool completely. Makes 24 cupcakes.
Vanilla Cupcakes
Yield: 12 cupcakes
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
teaspoon table salt
8 TB butter (1 stick), room temp
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Adjust oven rack to middle position; heat oven to 350 ◦ F. Line standard muffin/cupcake tin with paper or foil liners. Whisk
together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour
cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down
sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted
into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to
room temperature before frosting.
White Cupcakes
3 c sifted cake flour
1 TB baking powder
1/2 c (1 stick) butter, softened
1 1/2 c white sugar
1/2 tsp clear vanilla extract
3/4 c milk
5 egg whites
Preheat oven to 350◦. Line muffin pan with baking cups.
In a large bowl, sift together flour and baking powder. In another bowl, beat butter and sugar with electric mixer until
light and fluffy. Add vanilla; mix well. Add flour mixture alternately with milk, mix well. In separate clean bowl, beat egg
whites until stiff but not dry; fold into batter. Fill baking cups 2/3 full.
Bake 17-19 min or until cake tester or toothpick inserted comes out clean. Cool cupcakes in pan on cooling grid 5 minutes.
Remove from pan; cool completely. Makes 24 cupcakes.
Oatmeal Cupcakes with Coconut Pecan Frosting:
Recipe and photos by For the Love of Cooking, Original recipe from Coleen Nelson and Julia
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture.
Pour batter into cupcake liners and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake.
Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.
Maple-Walnut Cupcakes
Yield Makes 2 dozen
Ingredients
2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temp
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
Maple Buttercream frosting recipe follows
Candied walnuts, optional
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together
flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment,
beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until
combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and
beginning and ending with the flour. Stir in walnuts with a wooden spoon. Divide the batter evenly among the muffin
cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake
tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool
slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple
Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3
days.
Maple Buttercream Frosting
Yield Makes enough for 2 dozen cupcakes (about 2 cups)
Ingredients
3 large egg yolks
1 cup pure maple syrup, best quality
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
Directions
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy,
about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until
it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat. With the mixer running, slowly
pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue
beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly
incorporated and the frosting is fluffy, about 4 minutes more.
Maple-Candied Walnuts
A hint of maple and cinnamon gives these candy-coated walnuts just the right amount of sweetness.
Martha Stewart Living, June 2011
Yield Makes 2 cups Serves 4
Ingredients
1 tablespoon unsalted butter
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Coarse salt
2 cups walnuts (6 ounces)
Directions
Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and
3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a
rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes. Transfer walnut mixture to a parchment-
lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to
a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.
Corrie's Carrot Cupcakes
Recipe courtesy Paula Deen
Cupcakes:
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
4 eggs
Serves: 18 cupcakes
3 cups granulated sugar
2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
1 tablespoon vanilla extract
1 1/2 cups, 3 (4-ounce jars) baby food carrots
1 1/2 cups chopped pecans
1 1/2 cups sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.
Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the
oil, eggs, vanilla and carrot puree. Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.
Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about
30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and cinnamon, in a medium bowl. When the
cupcakes are completely cool, slather the tops with a generous amount of frosting.
If you want to garnish the cupcakes, roll the edges of each cupcake the finely chopped pecans. Slice each dried apricot
into 3 small carrot-shaped wedges. Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot
tops. Store the cupcakes in an airtight container and keep refrigerated. They will keep for 3 to 4 days.
Vanilla, Vanilla Cupcakes
Makes about 30 cupcakes
Ingredients
1 3/4 c cake flour, not self-rising
1 1/4 c all-purpose flour
2 c white sugar
1 TB baking powder
3/4 tsp salt
1 c butter, cut into 1"cubes
4 large eggs
1 c whole milk
1 1/2 tsp pure vanilla extract
Basic Vanilla Buttercream
Colored Sprinkles for decorating, optional
Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with
the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter,
mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on
medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients
are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway
through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool
completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of
each cupcake.
Classic Vanilla Buttercream Frosting
Makes 2 1/2 cups
Ingredients:
1 c. unsalted butter (2 sticks), softened not melted. 3-4 c. powdered sugar, SIFTED
1/4 tsp table salt
1 TB vanilla extract
up to 4 TB milk or heavy cream
Directions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar
and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated
with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat
for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned
out, add remaining milk 1 tablespoons at a time.
Chocolate Buttercream
Yield: Enough to frost 12 cupcakes
1 c (8 oz) butter, at room temp
2½ c powdered sugar
1 tsp vanilla extract
4 oz semisweet or bittersweet chocolate, melted and cooled
Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping
to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the
powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add
the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed
to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and
then give it a quick whip in the mixer before using.
Royal Icing
This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten
decorations together.
3 TB Meringue Powder
4 c. confectioner's sugar (about 1 lb)
6 TB water
Beat all ingredients at low speed 7-10 minutes until icing forms peaks. Makes about 3 cups.
Thinned Royal Icing: To thin for pouring, add 1 tsp water per cup of royal icing. Use grease-free spoon or spatula to stir
slowly. Add 1/2 tsp water at a time until you reach proper consistency.
Swiss Meringue Buttercream
Yield: About 4 cups
Source: Martha Stewart's Baking Handbook
4 large egg whites
1 1/4 cups sugar
3 sticks butter (1 1/2 cups), room temp, cut into TB
1 tsp vanilla extract
-Place sugar and egg whites in the heat-proof bowl of an electric mixer (or any heatproof bowl). Set bowl over a pan of
simmering water and whisk constantly until the mixture registers 160F on a thermometer.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and
forms stiff and glossy peaks, about 10 minutes.
-Switch to the paddle attachment. Add the butter, one piece at a time, and beat until incorporated after each addition.
Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with
continued beating. Add vanilla, and beat just until combined.
-Beat on medium speed until the butter is completely incorporated, and the buttercream looks thick and soft. Reduce
mixer speed to low, and beat for about 5 minutes, to eliminate any air pockets. If using buttercream within several
hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. If not using right away,
transfer to an airtight container, and store in the refrigerator, for up to 3 days (buttercream can also be frozen for
several months). Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle
attachment until smooth, about 5 minutes.
Make Pastry cream. (Creme Patisserie) You can fill cupcakes by removing a small amount of cake in the center,
Fill each cupcake with the pastry cream. Gently lay the top piece back on the cupcake and press lightly.
Serves 18. No need to be afraid of this either… just think of it as pudding.
1 cup whole milk
1 cup half and half
1/4″ vanilla bean cut in half
6 egg yolks
1/2 cup sugar
1/2 cup cornstarch
2 tsp vanilla
1/4 cup unsalted butter
Add the vanilla bean to the half and half and milk and bring to a boil. Remove from heat. Whisk the egg yolks in another
saucepan with the cornstarch and sugar. Slowly add 1/4 cup of the hot milk, whisking constantly. Pour in the rest of
the milk continuing to whisk. Place on medium heat and keep whisking while the mixture reaches a boil. Boil 2 minutes
and remove from heat. Remove vanilla pod and scrape into the cream. Add vanilla and butter, stirring until completely
smooth. Cover with a piece of buttered plastic wrap resting on surface and chill.
To make Creme Brulee cupcake, fill with the pastry cream and cover the top. Frost with buttercream frosting. Sprinkle
with glazed pecans and sugar. Caramelize with a kitchen torch.