Cupcake Cakes 160734484X, 9781607344841

Table of contents :
Cupcake Cakes: Delicious, Delightful, & Spectacular!
Copyright
Table of Contents
Introduction
Basic Recipes
Ingredients
Tips
About Frosting
Basic Recipes
Vanilla Cupcakes
Chocolate Cupcakes
Basic Chocolate, Cream Cheese, and Vanilla Frosting
Royal Icing, Chocolate Ganache, and Creamy Caramel
Birthdays
Kids Birthdays
Over the Rainbow
Banana Birthday
Colossal Caramel
Bring on the Brownies
Caterpillar Cutie
Double Trouble
Ice Cream Parlor
Magic Marshmallow Mountain
Adults Birthdays
Luck 'o' the Irish
Lovely Lavender
Salted Chocolate
Heavenly Halva
Royally Rum Raisin
Daringly Date
Triple Chocolate
Minty Masterpiece
Sweet Sixteen
Berry Beautiful
Sweet Strawberry
Fancy Floral
Special Occasions
Baby Showers
It's a Girl!
Momma Knows Best Zesty
Bounching Baby
Its a Boy!
Weddings
I Do . . . I Really Do
Cherish the Love
Be My Honey
White Wedding
Pomegranate Proposal
Wonderland White
Holidays
4th of July
Red Velvet & Blue
Fantastic Cran-Tastic
Chocolate Cheer
Christmas
Dandy Brandy
Giant Gingerbread
Nutty Noël
Happy Holidays
Whisky Warm Up
Easter
Lucky Lemon
Think! Pink!
Charming Chai
Marvelously Maple
Cherry Blossom
Bunny Knows Best
Easy Easter Cheesecake
Halloween
Boo-berry Vanilla
Spider Web
Hanukkah
Happy Hanukkah
Donut Delight
Golden Raisin
Chocolate Coin
Thanksgiving
The Great Pumpkin
Cinn-apple Cinna-bration
Thankful Medley
In Praise of Pecans
Almond Pear-fection
Valentine's Day
Radiant Roses
Box of Chocolates
Ode to Oranges
Love Me Do
Nuts About You
Conversion Charts
Index

Citation preview

Cupcake Cakes Delicious, Delightful, & Spectacular! Danielle Levy

Cupcake Cakes

An Imagine Book Published by Charlesbridge 85 Main Street, Watertown, MA 02472 617-926-0329 www.charlesbridge.com Created by Penn Publishing Ltd. 1 Yehuda Halevi Street, Tel Aviv, Israel 65135 www.penn.co.il Editor-in-Chief: Rachel Penn Edited by Shoshana Brickman Design and layout by Michal & Dekel Photography by Danya Weiner Food styling by Deanna Linder Text © 2011 by Penn Publishing Ltd. Photography © 2011 by Charlesbridge Publishing Library of Congress Cataloging-in-Publication Data Levy, Danielle, 1983Cupcake cakes / by Danielle Levy ; photography by Danya Weiner. p. cm. ISBN 978-1-60734-484-1 1. Cake decorating. 2. Cupcakes. 3. Cookbooks. I. Title. TX771.2.L48 2011 641.8'653--dc23 2011032362 2 4 6 8 10 9 7 5 3 1 Printed in China, October 2011 All rights reserved, including the right of reproduction in whole or in part in any form. Charlesbridge and colophon are registered trademarks of Charlesbridge Publishing, Inc. For information about custom editions, special sales, premium and corporate purchases, please contact Charlesbridge Publishing at [email protected]

Cupcake Cakes Delicious, Delightful, & Spectacular

Danielle Levy

Photography by Danya Weiner

Table of Contents BA SIC RECIPES

BIRTHDA YS

HOLIDA YS

Ingredients … 10

Kids' Birthdays … 22

4th of July … 86

Conversion Charts … 142

Tips … 11

Adults' Birthdays … 39

Christmas … 92

Index … 144

About Frosting … 12

Sweet Sixteen … 50

Easter … 102

Basic Recipes … 14

Halloween … 112

SPECIAL OCCA SIONS

Hanukkah … 116 Thanksgiving … 124

Baby Showers … 58 Weddings … 68 4

Cupcake Cakes

Valentine's Day … 132

Ice Cream Parlor Cupcake Cake (page 34)

Introduction My love of cupcakes started when I was a child. I used to bake

In Cupcake Cakes, you'll find dozens of terrific 'cake' designs

with my sister on the weekends, trying out different cupcakes

made from cupcakes, cakes and plenty of imagination. They

(we called them fairy cakes where I grew up) in different colors,

include cupcakes of every size (you'll find giant cupcakes too!)

themes, and decorations.

topped with dozens of frosting and decorations. Cupcake cakes are perfect for serving at celebrations and great for making

To my great delight, cupcakes have become incredibly popular

ordinary days more special.

over the past few years. They now take on many different personalities and can be found at so many occasions. From

Cupcake Cakes is divided into three main chapters: Birthdays,

weddings and holidays to children's birthday parties and Sweet

Special Occasions and Holidays. Of course, you can use a

16s, if there's an occasion to celebrate, there's a cupcake that's

Birthday design to celebrate a Special Occasion or vice versa. My

just waiting to be made for it.

goal is to show you different ways of presenting cupcakes. I hope you'll experiment and use your imagination when it comes

Nowadays, I don't just spend my weekends making cupcakes.

to displaying your cupcakes too. You can display your cupcakes

It's become my profession! I run a little cupcake shop in Tel Aviv

on plates, platters, multi-tier cakes stands or tea cups. They can

called ilovecupcakes that specializes in making really special

spell out words, create patterns, be stacked in towers or propped

cupcakes for all sorts of occasions. Since opening my shop, I've

in ice cream cones. The design possibilities are endless so switch

discovered so many ways to tailor cupcakes for special events.

on your imagination, get out your oven gloves and start creating.

If there is a limit to the possibilities of cupcakes, I certainly

Good luck and enjoy!

haven't found it yet!

Luck 'o' the Irish Cupcake Cake (mini cupcakes) (page 39) and Salted Chocolate Cupcake Cake (regular cupcakes) (page 44)

7

Ingredients With many things in life, what you get out of them depends upon what you put in. This is particularly true with cupcakes since the preparation process is so easy. You'll get fantastic results as long as you choose high-quality products for all your ingredients.

Butter

Flour

Vanilla

Always use real butter (not margarine).

Cake flour is used in most of the

If you can, use real vanilla pods or pure

It makes a world of difference. For best

cupcake recipes in this book. It is

vanilla extract. The ratio is ¹⁄³ vanilla pod

results, use unsalted butter that's at

made from soft wheat flour and gives

equals 1 teaspoon of vanilla extract.

room temperature.

cupcakes a smooth texture.

Chocolate

Food coloring

Always use high-quality chocolate. If

Don't underestimate the visual power of

you're using dark chocolate, select a

colored frosting on your cupcakes.

variety that contains at least 70% cocoa.

All it takes is a few drops of the right food coloring and your homemade

Cocoa

dessert becomes a work of art. Many

Use high-quality cocoa powder for all

types of food coloring are available

recipes. It makes for a richer more

today, including ones made with natural

chocolatey cupcake.

ingredients, so choose what you like and enjoy!

10

Cupcake Cakes

Tips

Cupcake sizes

Mixing the batter

Storing & serving

Cupcake pans and liners come in a wide

It's really important that you don't over

Cupcakes without frosting can be

variety of sizes. I've use three standard

mix the ingredients in cupcakes. In many

frozen for up to one month. Cupcakes

sizes to create the cupcake cakes in this

recipes, you'll see that I recommend

with frosting can be refrigerated in an

book, but feel free to adjust to the sizes

keeping the mixing speed at low for most

airtight container for up to 2 days. Serve

you have at home.

of the mixing, and just speeding it up at

cupcakes at room temperature.

the end to medium high or high. This Mini Diameter 0.6 inch

keeps the mixture airy, which results in a

Temperature

Small Diameter 1 inch

lighter, fluffier cupcake.

For best results, use ingredients that are at room temperature. Not only does this

Regular Diameter 2 inches

Sifting

make the mixing process easier, but the

I recommend sifting flour before using it

final product tastes better. If ingredients

to get rid of lumps.

such as butter or eggs are too cold to begin with, this simply won't combine well.

Basic Recipes

11

About Frosting Frostings are so important when it comes to cupcakes. They make them fun, indulgent, decorative and lighthearted. Even if you're an experienced baker, you may not have a lot of experience with frosting, so cupcakes are a perfect chance to get started. Here are some tips.

Frosting texture

Frosting cupcakes

If your frosting is too runny, thicken it

Frosting cupcakes is fun. You can do it

Once the cake is out of the cake pan,

by adding a bit of icing sugar. If your

with a pastry bag, an offset spatula or a

you might notice a small hill on the top.

frosting is too thick, gradually add more

knife. If you want to pipe twirls, flowers

I recommend slicing this off with a large

milk. When thinning frosting with milk,

or star shapes on your cupcake, you'll

serrated knife to create a flat surface.

make sure you add the milk one drop at

want to use a piping bag with a pastry

a time, and mix thoroughly after each

tip (page 13). If you've never done this

Though you can use a pastry bag and

addition, so that the frosting doesn't

before, practice piping your frosting on

tip to pipe stripes and twirls on your

suddenly become too runny.

a piece of baking paper before moving

cake, I recommend frosting cakes with

on to your cupcakes.

an offset spatula. These have a larger surface area than ordinary knives

Frosting cakes

making it easier to create a smooth

Frosting cakes can be a bit trickier

layer of frosting.

than frosting cupcakes, since you have a larger surface to cover. First of all, you'll have to remove the cake from the cake pan, so be sure to grease the pan generously in advance so that the cake releases with ease.

12

Cupcake Cakes

Selecting the pastry bag tip

How to hold a pastry bag

Writing on cupcakes

Choose high quality tips that won't rust

Holding a pastry bag takes a bit of

Writing is a great way to personalize

over time. As for the shape of the tip,

practice so be patient. When holding the

your cupcakes. Here are some tips to

that's really up to you. Here are my

bag, make sure your hand places even

help you get it right.

personal favorites:

pressure all around the bag so that the frosting comes out easily and smoothly.

• Make sure the frosting is at room

Open star tip for making classic

Make sure your fingers don't dig into

temperature

cupcake swirls

the bag.

• Make the frosting a bit thinner

Closed star tip for making flower

than usual so that it flows smoothly

swirls

How much frosting to use

• Practice on baking paper before

Thin round tip for making smooth

This is completely up to you but I usually

moving on to your cupcake

circles

like the frosting to be half as high as the

• Draw one line at a time of

Wide round tip for making creating

cupcake. In other words, if the cupcake

each letter

smooth buttons

is 2 inches high, I like to top it with about

Thin writing tip for writing words

1 inch of frosting.

or numbers

Basic Recipes

13

BASIC RECIPES

Vanilla Cupcakes Never underestimate the beauty of simplicity. This recipe is easy to make and fun to dress up. Serve as it is or fold in raisins, chocolate chips, sprinkles, dried cranberries…use your pantry and taste buds for inspiration!

Makes 12 regular cupcakes

Ingredients

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture in

cupcake pan with paper liners.

3 batches, alternating with buttermilk,

1½ cups cake flour

and mixing on low speed after each

1½ teaspoons baking powder

2 In a medium bowl, sift together flour,

addition. Beat at high speed for 1 minute

Pinch salt

baking powder and salt.

until thoroughly combined.

3¼ ounces unsalted butter, room

3 In a separate bowl, beat butter and

6 Pour batter into cupcake liners until

sugar at high speed until light and fluffy.

²⁄³ full and bake for about 20 minutes or until a toothpick inserted in the center

1 large egg white

4 Reduce speed and mix in egg, egg

comes out clean. Set aside to cool.

1 teaspoon vanilla extract

white and vanilla extract.

Serve immediately or refrigerate for up

temperature 1 cup sugar 1 large egg

½ cup buttermilk

14

Cupcake Cakes

to 2 days in an airtight container.

Chocolate Cupcakes You can make this chocolate frosting even if you don't have any chocolate in the pantry. All you need is a bit of cocoa powder!

Makes 12 regular cupcakes

Ingredients

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture in

cupcake pan with paper liners.

3 batches, alternating with buttermilk,

1¼ cups cake flour

and mixing on low speed after each

¼ cup cocoa powder

2 In a medium bowl, sift together flour,

addition. Beat at high speed for 1 minute

1½ teaspoons baking powder

cocoa, baking powder and salt.

until thoroughly combined.

Pinch salt

3 In a separate bowl, beat butter and

6 Pour batter into cupcake liners until

sugar at high speed until light and fluffy.

²⁄³ full and bake for about 20 minutes or until a toothpick inserted in the center

1 large egg

4 Reduce speed and mix in egg, egg

comes out clean. Set aside to cool.

1 large egg white

white and vanilla extract.

Serve immediately or refrigerate for up

3¼ ounces unsalted butter, room temperature 1 cup demerara sugar

1 teaspoon vanilla extract

to 2 days in an airtight container.

½ cup buttermilk

Basic Recipes

15

Basic Chocolate Frosting

Vanilla Frosting

Here's a great chocolate frosting to make, even if you don't have a single piece of chocolate in the pantry. All you need is a bit of cocoa powder!

Cream Cheese Frosting

This classic frosting recipe is rich, creamy and easy to make. It's a perfect topping for carrot or chocolate cupcakes, but don't be shy about trying it in other combinations as well.

There are countless ways to top a cupcake and this recipe is a great basis for dozens of them. Replace the vanilla extract with other flavored extracts or experiment with your favorite spreads.

Makes about 1½ cups

Makes about 1½ cups

Makes about 1½ cups

Ingredients

Ingredients

Ingredients

3 ounces unsalted butter, room

2 cups cream cheese

3 ounces unsalted butter, room

temperature 2½ cups confectioners' sugar

1 cup confectioners' sugar 1 teaspoon vanilla extract

1½ tablespoons cocoa powder 2 tablespoons milk

temperature 2½ cups confectioners' sugar 1 tablespoon milk

In the bowl of an electric mixer, beat

1 teaspoon vanilla extract

cream cheese, sugar and vanilla at high

16

Cupcake Cakes

In the bowl of an electric mixer, beat

speed for about 4 minutes, until light

In the bowl of an electric mixer, beat

butter, sugar, cocoa and milk at high

and fluffy.

butter, sugar, milk and vanilla extract

speed for about 4 minutes, until light

at high speed for about 4 minutes, until

and fluffy.

light and fluffy.

Frosting Variations Follow the Vanilla Frosting recipe on

Honey Frosting

Peppermint Frosting

the previous page, and make the

Replace the vanilla extract with

Replace the vanilla extract with

following adjustments, to create these

1 tablespoon honey.

peppermint extract and tint as desired.

simple variations: Jam Frosting

Rich Chocolate Frosting

Almond Frosting

Replace the vanilla extract with

Replace the vanilla extract with

Replace the vanilla extract with

2 tablespoons of your favorite jam.

1 tablespoon almond extract.

For smooth frosting, be sure to select a

¹⁄³ cup chocolate chips. Melt the chocolate chips in a double boiler and

smooth jam.

then set aside to cool until warm to the

Brandy Frosting

Lemon Frosting

touch. Add a teaspoon of milk if the

Replace the vanilla extract with

Replace the vanilla extract with lemon

consistency is too thick. Fold into the

1 tablespoon brandy extract and tint

extract and tint as desired.

whipped frosting.

with orange food coloring. Orange Frosting Cherry Frosting

Replace the vanilla extract with orange

Replace the vanilla extract with

extract and tint with orange or red food

1 teaspoon cherry extract or

coloring.

1 tablespoon cherry jam and tint with red food coloring.

Basic Recipes

17

Royal Icing

Chocolate Ganâche

Creamy Caramel

Ingredients

Ingredients

Ingredients

2 large egg whites

6 ounces dark chocolate, chopped

1 cup brown muscovado sugar

4¾ cups confectioners' sugar

½ cup double cream

6 tablespoons unsalted butter, room

Juice of 1 lemon (without pulp)

1 teaspoon vanilla extract

Drizzle this on any cupcake for an easy and elegant topping. Perfect for serving at teatime, it's light and attractive and doesn't require any oil or butter.

The flavor of this topping is directly related to the quality of chocolate you use, so be sure to choose one of high quality. It's very easy to make—and hard to resist!

Yellow food coloring, optional

This recipe calls for muscovado sugar—a coarse and sticky brown sugar that comes from Barbados. If you can't find it at your supermarket, use dark brown sugar instead.

temperature ½ cup heavy whipping cream 1 teaspoon vanilla extract

1 Place egg whites in a clean bowl

1 Place chocolate in a heatproof bowl. 1 In a small pan, heat sugar over

and beat until stiff peaks form.

18

Cupcake Cakes

2 Pour cream into a small saucepan

medium-high heat, stirring continuously

2 Reduce speed and mix in sugar then

and bring just to boil. Remove cream

with a wooden spoon until melted. Take

beat at high speed until glossy.

from heat and pour over chocolate.

care that it doesn't burn.

3 Add lemon juice and mix for another

3 Let stand for a few minutes, and then

2 Stir butter into melted sugar, and

minute. Add a few drops of food

add vanilla and stir until smooth and

then remove from heat. Mix in whipping

coloring to enhance the yellow color.

glossy.

cream and vanilla extract.

19

22

Cupcake Cakes

Over the Rainbow Cupcake Cake

Here's an easy dream-come-true cake—it's a rainbow on the inside and out! Make sure you don't overmix the batter after adding the food coloring so that the colors stay separated.

Makes one 8½ x 15½-inch cupcake cake

Ingredients Cupcake

Frosting

4½ cups cake flour

6 ounces white chocolate, chopped

4½ teaspoons baking powder

9 ounces unsalted butter, room

Pinch salt 9¾ ounces unsalted butter, room temperature

temperature 7½ cups confectioners' sugar

3 cups sugar

¹⁄³ cup milk 3 teaspoons vanilla extract

3 large eggs

Peach food coloring

3 large egg whites 3 teaspoons vanilla extract

Garnish

1½ cups buttermilk

Rainbow sprinkles

Red, blue and yellow food colorings

1 cherry

Birthdays

23

Cupcake Cake Idea · Ribbon · Cake stand · Rainbow candies Tie a ribbon around the middle of the cake and place the cake on the cake stand. Serve with rainbow candies on the side.

Cupcakes

Frosting

1 Preheat oven to 350˚F and generously

6 Place two drops of each color at

8 Melt white chocolate in the top of a

grease an 8½ x 15½-inch giant cupcake

different spots on the surface of the

double boiler, and then set aside to cool

cake pan.

batter. Mix with care, letting the colors

until warm to the touch.

remain separated.

2 In a medium bowl, sift together flour, baking powder and salt.

9 In the bowl of an electric mixer, beat 7 Pour batter into the cupcake pan and

butter, confectioners' sugar, milk and

bake for about 35 minutes or until a

vanilla at high speed until light and fluffy.

3 In a separate bowl, beat butter and

toothpick inserted in the center comes

sugar at high speed until light and fluffy.

out clean. Set aside to cool.

10 Divide frosting evenly between two bowls and tint one bowl with peach food

4 Reduce speed and mix in eggs, egg

coloring.

whites and vanilla extract.

11 Frost the bottom cake with peach

24

5 Add flour mixture to butter mixture in

frosting and the top cake with white

3 batches, alternating with buttermilk,

frosting. Put the cakes together and

and mixing on low speed after each

decorate with sprinkles and the cherry.

addition. Beat at high speed for 1 minute

Serve immediately or refrigerate for up

until thoroughly combined.

to 2 days in an airtight container.

Cupcake Cakes

Cupcake Cake Idea · Gummy alphabet letters · Favorite gummy candies · Cake stand

Banana Birthday Cupcake Cake

Top the cupcakes with gummy letters to spell the name of the child who is

Banana cake is a favorite for so many youngsters. Dress it up on a birthday by adding chocolate chips and topping it with chocolate frosting. To make it even more special, top the frosting with gummy candies!

celebrating a birthday. Top the other cupcakes with gummy candies. Arrange all the cupcakes on a cake stand. Cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper

Makes 24 mini cupcakes

liners. In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg.

Ingredients

2 Add flour mixture to butter mixture in three batches, Cupcakes

Frosting

alternating with buttermilk, and mixing on low speed after

1 cup cake flour

2 ounces milk chocolate

each addition. Beat at high speed for 1 minute until thoroughly

1½ teaspoons baking powder

3¼ ounces unsalted butter, room

combined. Fold in the mashed banana and chocolate chips.

Pinch salt ¼ cup unsalted butter, room temperature

temperature 2½ cups confectioners' sugar

3 Pour batter into cupcake liners pan until ²⁄³ full. Bake for

3 tablespoons milk

about 20 minutes or a toothpick inserted in the center comes out clean. Set aside to cool.

1 large egg ½ cup buttermilk

Garnish

½ cup mashed ripe banana

Chocolate curls

¹⁄³ cup milk chocolate chips

Frosting

4 Melt chocolate in the top of a double boiler and set aside to cool until warm to the touch.In the bowl of an electric mixer, beat butter, confectioners' sugar and milk at high speed until light and fluffy. Fold in the melted chocolate. Frost the cupcakes or cake and garnish with chocolate curls. Serve immediately or refrigerate for up to 2 days in an airtight container. Birthdays

25

Cupcake Cake Idea · Cake stand · Toothpicks*

Colossal Caramel Cupcake Cake

Place the cake on the cake stand. Insert a toothpick halfway into the center of the cake and gently press on a cupcake.

Create a mountainous cake topped with creamy homemade caramel! Perfectly served with French vanilla ice cream.

Affix the rest of the cupcakes in a similar manner on top of the cake. * Remove toothpicks before serving.

Makes 6 small cupcakes and one 4-inch round cake

Ingredients Cupcakes

1 Preheat oven to 350˚F. Line a cupcake

until thoroughly combined. Fold in

pan with paper liners and generously

3 tablespoons of caramel.

grease a 4-inch round cake pan.

6 Pour batter into cupcake liners and

1½ cups cake flour 1½ teaspoons baking powder

2 In a medium bowl, sift together flour,

Pinch salt

baking powder and salt.

25 minutes or until a toothpick inserted

3¼ ounces unsalted butter, room temperature 1 cup sugar

cake pan until ²⁄³ full. Bake cupcakes for about 15 minutes and the cake for about

3 In a separate bowl, beat butter and

in the center comes out clean. Set aside

sugar at high speed until light and fluffy.

to cool.

1 large egg 1 large egg white

4 Reduce speed and mix in egg, egg

7 Frost the cupcakes and cake, and

1 teaspoon vanilla extract

white and vanilla extract.

then drizzle with remaining homemade caramel. Serve immediately or

½ cup buttermilk Creamy Caramel (page 18)

5 Add flour mixture to butter mixture in

refrigerate for up to 2 days in an airtight

Vanilla Frosting (page 16)

3 batches, alternating with buttermilk,

container.

and mixing on low speed after each addition. Beat at high speed for 1 minute 26

Cupcake Cakes

Cupcake Cake Idea · · Rectangular Plate

Bring on the Brownies Cupcake Cake

Arrange the cupcakes in the shape of the number your birthday girl or boy is celebrating.

This melt-in-your mouth masterpiece is perfect for youngsters who love chocolate! If your celebrating a birthday, just arrange the cupcakes in the shape of the birthday boy or girl's age!

Makes 25 small cupcakes

Cupcakes

Frosting

1 Preheat oven to 350˚F and line a

5 Place confectioners' sugar, water and

cupcake pan with paper liners.

vanilla extract in a bowl. Mix thoroughly until smooth. Tint with food coloring.

2 Place chocolate and butter in the

Ingredients

top of a double boiler and heat over

6 Drizzle icing over the brownie

Cupcakes

Garnish

medium-high heat until melted. Mix

cupcakes and sprinkle with chocolate

2 ounces dark chocolate, chopped

Chocolate candies

together until smooth.

candies. Serve immediately or refrigerate

4 ounces unsalted butter, room temperature

for up to 2 days in an airtight container.

3 Remove mixture from heat and

2 large eggs

transfer to a medium bowl. Stir eggs,

1 cup sugar

sugar and flour until thoroughly blended.

¹⁄³ cup all-purpose flour

4 Pour batter into cupcake liners until

2 cups confectioners' sugar

²⁄³ full and bake for about 15 minutes or until a toothpick, inserted in the center

¼ cup water

of a cupcake, comes out clean. Set aside

1 teaspoon vanilla extract

to cool.

Frosting

Food coloring, optional

Birthdays

27

28

Cupcake Cakes

Caterpillar Cutie Cupcake Cake

Delight a party of toddlers with this adorable caterpillar cake. Use favorite candies to make the feet and face, and have extras on hand for nibbling.

Makes 15 regular cupcakes and one 6-inch round cake

Ingredients Cupcakes

Garnish

3 cups cake flour

Black gummy candies

3 teaspoons baking powder

Green sprinkles

Pinch salt

Red licorice

6½ ounces unsalted butter, room

Plastic eyes

temperature

Red pipe cleaner

2 cups sugar 2 large eggs 2 large egg whites 2 teaspoons vanilla extract 1 cup buttermilk 1 cup chocolate chips 2 batches Vanilla Frosting (page 16) Green food coloring

Birthdays

29

Cupcake Cake Idea · · · ·

Pipe cleaners Plastic eyes Licorice Gummy candies

Arrange the cupcakes on your table to create a caterpillar shape and place the cake at one end for the head. * Remove pipe cleaners and plastic eyes before serving.

1 Preheat oven to 350˚F. Line a

6 Pour batter into cupcake liners and

cupcake pan with paper liners and

cake pan until ²⁄³ full. Bake the cupcakes

generously grease a 6-inch round

for about 10 minutes and the cake for

cake pan.

about 25 minutes, or until a toothpick inserted in the center comes out clean.

2 In a medium bowl, sift together flour,

Set aside to cool.

baking powder and salt.

7 Tint the frosting with green food 3 In a separate bowl, beat butter and

coloring and then frost the cupcakes

sugar at high speed until light and fluffy.

and cake. Decorate cupcakes with green sprinkles and create a candy face on

4 Reduce speed and mix in eggs, egg

the cake using licorice, gummy candies,

whites and vanilla extract.

plastic eyes and pipe cleaners.

5 Add flour mixture to butter mixture in

8 Serve immediately or refrigerate for

3 batches, alternating with buttermilk,

up to 2 days in an airtight container.

and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined. Fold in the chocolate chips.

30

Cupcake Cakes

Birthdays

31

Cupcake Cake Idea · Toothpicks*

Double Trouble Cupcake Cake

Make ten 2-tiered cupcake cakes by inserting a toothpick in the middle top of a regular cupcake and the middle of the bottom of a small cupcake.

These cupcakes have double the chocolate and double the fun. Stack them in tiny towers, so that everyone gets a double serving!

* Remove toothpicks before serving.

Makes 10 regular cupcakes and 10 small cupcakes

Ingredients Cupcakes

Frosting

Garnish

1¼ cups cake flour

2 ounces dark chocolate, chopped

Rainbow sprinkles

¼ cup cocoa powder

3½ ounces unsalted butter, room

1½ teaspoons baking powder Pinch salt

2½ cups confectioners' sugar

3¼ ounces unsalted butter, room

3 tablespoons milk

temperature 1 cup demerara sugar 1 large egg 1 large egg white 1 teaspoon vanilla extract ½ cup buttermilk

32

temperature

Cupcake Cakes

Cupcakes

Frosting

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture in

7 Melt chocolate in the top of a double

cupcake pan with paper liners.

3 batches, alternating with buttermilk,

boiler, and then set aside to cool until

and mixing on low speed after each

warm to the touch.

2 In a medium bowl, mix together flour,

addition. Beat at high speed for 1 minute

cocoa, baking powder and salt.

until thoroughly combined.

8 In the bowl of an electric mixer, beat butter, confectioners' sugar and milk at

3 In a separate bowl, beat butter and

6 Pour batter into cupcake liners until

high speed until light and fluffy. Fold in

sugar at high speed until light and fluffy.

²⁄³ full. Bake for about 15 minutes, until a toothpick inserted in the center comes

the melted chocolate.

4 Reduce speed, mix in egg, egg white

out clean. Small cupcakes will be ready

9 Frost the cupcakes and decorate with

and vanilla extract.

first. Set aside to cool.

rainbow sprinkles. Serve immediately or refrigerate for up to 2 days in an airtight container.

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34

Cupcake Cakes

Ice Cream Parlor Cupcake Cake

Disguise a batch or two of cupcakes by dressing them up in ice cream cones! This cake is a perfect chance to indulge in over-thetop frostings, so pull out the pastel food coloring!

Makes 24 small cupcakes

Ingredients Cupcakes

Green food coloring

1½ cups cake flour

Orange food coloring

1½ teaspoons baking powder

Pink food coloring

Pinch salt 3¼ ounces unsalted butter, room temperature

Garnish Fresh cherries

1 cup sugar

Chocolate sprinkles

1 large egg

Cinnamon heart candies

1 large egg white

Rainbow sprinkles

1 teaspoon vanilla extract ½ cup buttermilk ¹⁄³ cup small white chocolate chips 2 batches Vanilla Frosting (page 16)

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Cupcake Cake Idea · 24 ice cream cones · 24-cupcake tree stand Insert each cupcake into an ice cream cone and insert each ice cream cone into one of the holders on the tree stand.

1 Preheat oven to 350˚F and line a

6 Pour batter into cupcake liners until

cupcake pan with paper liners.

²⁄³ full. Bake for about 15 minutes or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

baking powder and salt.

7 Divide frosting evenly into four small 3 In a separate bowl, beat butter and

bowls. Leave one bowl of frosting white

sugar at high speed until light and fluffy.

and tint the other bowls of frosting green, orange and pink respectively.

4 Reduce speed and mix in egg, egg white and vanilla extract.

8 Frost each cupcake with one color of frosting and place a star of white

5 Add flour mixture to butter mixture in

frosting on top. Decorate with cherries,

3 batches, alternating with buttermilk,

sprinkles and candy hearts. Serve

and mixing on low speed after each

immediately or refrigerate for up to

addition. Beat at high speed for 1 minute

2 days in an airtight container.

until thoroughly combined. Fold in the white chocolate chips.

36

Cupcake Cakes

Birthdays

37

Cupcake Cake Idea

Magic Marshmallow Mountain Cupcake Cake

Even if it's not the season for lighting a bonfire, you can still enjoy melted mini marshmallows. Have plenty of extra marshmallows on hand for hungry guests.

· Toothpicks* · Cake stand Insert a toothpick partway into the bottom of each cupcake and affix the cupcakes around the edge of cake. Place the cake on the cake stand and scatter marshmallows all around. * Remove toothpicks before serving.

Makes 5 small cupcakes and one 6-inch round cake

Ingredients

1 Preheat oven to 350˚F. Line a

6 Pour batter into cupcake liners and

cupcake pan with paper liners and generously grease a 6-inch round

cake pan until ²⁄³ full. Bake the cupcakes for about 15 minutes and the cake

cake pan.

for about 25 minutes until a toothpick inserted in the center comes out clean.

Cupcakes

Garnish

2 In a medium bowl, sift together flour,

1 cup cake flour

Gummy candies

baking powder and salt.

7 Frost the cupcakes and cake and

1½ teaspoons baking powder Pinch salt

3 In a separate bowl, beat butter and

decorate with gummy candies. Serve

1½ ounces unsalted butter, room

sugar at high speed until light and fluffy.

immediately or refrigerate for up to 2 days in an airtight container.

temperature ¾ cup sugar

4 Reduce speed and mix in egg, egg

1 large egg

white and vanilla extract.

1 large egg white 1 teaspoon vanilla extract

5 Add flour mixture to butter mixture in

½ cup buttermilk

3 batches, alternating with buttermilk,

¾ cup mini marshmallows

and mixing on low speed after each

Basic Chocolate Frosting (page 16)

addition. Beat at high speed for 1 minute until thoroughly combined. Fold in the mini marshmallows.

38

Set aside to cool.

Cupcake Cakes

Cupcake Cake Idea · Luck 'o' the Irish Cupcake Cake

Luck 'o' the Irish Cupcake Cake

· Salted Chocolate Cupcake Cake (page 44 )

· 4-tier cupcake stand

(photo page 7)

The lovely texture and flavor of creamy Irish whisky makes it perfect for integrating into adult desserts. Serve with steaming hot Irish coffee.

Makes 36 mini cupcakes

Place the mini cupcakes around the edges of each tier on the cake stand and the regular cupcakes on the inside.

Cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper liners. In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed

Ingredients

until light and fluffy. Reduce speed and mix in egg, egg white and vanilla extract.

Cupcakes

Frosting

1½ cups cake flour

3¼ ounces unsalted butter, room

1½ teaspoons baking powder

temperature

Pinch salt

3 cups confectioners' sugar

3¼ ounces unsalted butter, room

2 tablespoons Irish cream whisky (such

temperature

as Bailey's Irish Cream)

1 large egg

Garnish

1 large egg white

Crushed chocolate

½ cup buttermilk

with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined.

3 Pour batter into cupcake liners until ²⁄³ full. Bake for about 15 minutes or until a toothpick inserted in the center comes out

1 cup sugar

1 teaspoon vanilla extract

2 Add flour mixture to butter mixture in 3 batches, alternating

clean. Set aside to cool. Frosting

4 In the bowl of an electric mixer, beat butter, confectioners' sugar and whisky at high speed for about 4 minutes, until light and fluffy. Frost the cupcakes and sprinkle with crushed chocolate wafers. Serve immediately or refrigerate for up to 2 days in an airtight container. Birthdays

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40

Cupcake Cakes

Lovely Lavender Cupcake Cake

The delicate flavor of lavender sugar makes these cakes perfect for serving at teatime. To make lavender sugar, place white sugar and dried lavender flowers in an airtight glass jar for a couple of weeks.

Makes 9 regular cupcakes, 12 small cupcakes and one 7-inch round cake

Ingredients Cupcakes

Garnish

3 cups cake flour

Lavender petals

3 teaspoons baking powder Pinch salt 6½ ounces unsalted butter, room temperature 2 cups lavender sugar 2 large eggs 2 large egg whites 2 teaspoons vanilla extract 1 cup buttermilk 2 batches Vanilla Frosting (page 16) Light purple food coloring

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41

Cupcake Cake Idea · Toothpicks* · One 8-inch round plate · 9 teacups Insert a toothpick in the middle top of each regular cupcake and affix a small cupcake on top. Insert a toothpick into the bottom of the remaining small cupcakes and affix on the center of the cake. Place the cake on a cake plate and each 2-tier cupcake in a teacup. * Remove toothpicks before serving.

42

Cupcake Cakes

1 Preheat oven to 350˚F. Line the small

5 Add flour mixture to butter mixture in

8 Tint the remaining frosting with light

cupcake pan with metallic liners and

3 batches, alternating with buttermilk,

purple food coloring, and then frost the

the regular cupcake pan with paper

and mixing on low speed after each

small cupcakes. Top each small cupcake

liners. Generously grease a 7-inch

addition. Beat at high speed for 1 minute

with a few dried lavender flowers.

round cake pan.

until thoroughly combined.

Serve immediately or refrigerate for up to 2 days in an airtight container.

2 In a medium bowl, sift together flour,

6 Pour batter into cupcake liners and

baking powder and salt.

cake pan until ²⁄³ full. Bake the cupcakes for about 15 minutes and the cake for

3 In a separate bowl, beat butter and

about 30 minutes, or until a toothpick

lavender sugar at high speed until light

inserted in the center comes out clean.

and fluffy.

Set aside to cool.

4 Reduce speed and mix in eggs, egg

7 Set aside about ¹⁄³ of the frosting for

whites and vanilla extract.

tinting later, and use the rest to frost the regular cupcakes and cake. Sprinkle dried lavender petals all around the cake.

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43

Cupcake Cake Idea · Luck 'o' the Irish Cupcake Cake (page 39)

Salted Chocolate Cupcake Cake

· Salted Chocolate Cupcake Cake

· 4-tier cupcake stand

(photo page 7)

Planning a party for people with sophisticated palates? Here's a recipe that's sure to impress. For the best flavor, use dark chocolate with at least 70% cocoa solids content for the frosting.

Place the mini cupcakes around the edges of each tier on the cake stand and the regular cupcakes on the inside.

Cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper

Makes 12 regular cupcakes

liners. In a medium bowl, sift together flour, cocoa, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg,

Ingredients

egg white and vanilla.

Cupcakes

Frosting

2 Add flour mixture to butter mixture in 3 batches, alternating

1¹⁄³ cups cake flour ½ cup cocoa powder

1½ ounces dark chocolate, chopped

with buttermilk, and mixing on low speed after each addition.

1 tablespoon salt

Beat at high speed for 1 minute until thoroughly combined.

1½ teaspoons baking powder

3 ounces unsalted butter, room

Pour batter into cupcake pan until ²⁄³ full and bake for

Pinch salt 3¼ ounces unsalted butter, room temperature

temperature 2½ cups confectioners' sugar

15 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

3 tablespoons milk Frosting

1 cup sugar 1 large egg

Garnish

3 Place chocolate and salt in the top of a double boiler, and

1 large egg white

1 tablespoon coarse sea salt

heat over medium-high heat until melted. Set aside to cool

1 teaspoon vanilla extract

until warm to the touch.In the bowl of an electric mixer, beat

½ cup buttermilk

butter, confectioners' sugar and milk at high speed until light and fluffy. Fold in the salted chocolate. Frost the cupcakes and sprinkle with a bit of sea salt. Serve immediately or transfer to an airtight container and refrigerate for up to 2 days.

44

Cupcake Cakes

Cupcake Cake Idea · 2-tier cake stand

Heavenly Halva Cupcake Cake

Arrange the cupcakes on the bottom tier of a 2-tier cake stand and place the cake on the top tier.

Here's something to satisfy the sophisticated sweet tooth: chocolate cupcakes topped with nutty tahini frosting and sweet floss halva. An intriguing combination.

Cupcakes

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners

Makes 16 mini cupcakes and one 4-inch round cake

and generously grease a 4-inch round cake pan. In a medium bowl, sift together flour, cocoa, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until

Ingredients

light and fluffy. Reduce speed and mix in egg, egg white and vanilla extract.

Cupcakes

Frosting

1¹⁄³ cups cake flour ½ cup cocoa powder

3¼ ounces unsalted butter, room

1½ teaspoons baking powder

2½ cups confectioners' sugar

Pinch salt

2 tablespoons milk

3¼ ounces unsalted butter, room

2 tablespoons tahini

temperature

2 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined.

3 Pour batter into the cupcake liners and cake pan until ²⁄³ full. Bake the cupcakes for about 15 minutes and the cake for about

temperature 1 cup demerara sugar

Garnish

25 minutes or until a toothpick inserted in the center comes out

1 large egg

Floss halva

clean. Set aside to cool.

1 large egg white 1 teaspoon vanilla extract

Frosting

½ cup buttermilk

4 In the bowl of an electric mixer, beat butter, confectioners' sugar, milk and tahini at high speed until light and fluffy. Frost the cupcakes and cake and decorate with floss halva. Serve immediately. Birthdays

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Cupcake Cake Idea · Traditional tea tray · Tea pot

Royally Rum Raisin Cupcake Cake

Even if you're not expecting the Queen at your party, there's no reason you shouldn't be prepared to host a princess or two. For best flavor, soak the raisins overnight in the rum.

Place the tea pot in the middle of the tea tray and arrange the cupcakes all around.

Cupcakes

1 Place raisins in a small bowl. Pour in rum to cover raisins and soak for 24 hours. Preheat oven to 350˚F. Line a cupcake pan with paper liners. In a medium bowl, sift together flour,

Makes 12 regular cupcakes

cocoa, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg and egg white.

2 Add flour mixture to butter mixture in 3 batches, alternating

Ingredients

with buttermilk, and mixing on low speed after each addition. Cupcakes

Frosting

Beat at high speed for 1 minute until thoroughly combined. Fold

¹⁄³ cup raisins ¹⁄³ cup rum

1 cup heavy whipping cream, cold

in the rum-soaked raisins.

1¹⁄³ cups cake flour ½ cup cocoa powder

1 teaspoon vanilla extract

3 Pour batter into cupcake liners until ²⁄³ full and bake for about

2 tablespoons rum

15 minutes, or until a toothpick inserted in the center comes out

3 teaspoons sugar

clean. Set aside to cool.

1½ teaspoons baking powder Pinch salt

Garnish

3¼ ounces unsalted butter, room

Chocolate curls

temperature

46

Frosting

4 Place cream in bowl and whip. When it starts to thicken, add

1 cup demerara sugar

sugar, vanilla and rum. Continue whipping until stiff peaks form.

1 large egg

Frost the cupcakes and garnish with chocolate curls. Serve

1 large egg white

immediately or refrigerate for up to 2 days in an airtight

½ cup buttermilk

container.

Cupcake Cakes

Cupcake Cake Idea · Large tray · Coffee beans

Daringly Date Cupcake Cake

Arrange the cupcake cakes on the tray and sprinkle coffee beans on the tray, between the cupcakes.

This cake is just right for bringing to an office birthday party, since it's perfect for serving at mid-morning coffee breaks. If your coworkers are fond of sweets, you might want to make a double batch.

Makes 24 small cupcakes

Ingredients Cupcakes

1 Preheat oven to 350˚F and line a

5 Mix in flour mixture until combined.

7 ounces pitted dates, chopped

cupcake pan with paper liners.

Then fold in the date mixture.

¾ teaspoon baking soda

2 In a heatproof bowl or small pot,

6 Pour batter in cupcake liners until

6 ounces boiling water

combine dates, vanilla extract and

1²⁄³ cups cake flour 2 teaspoons baking powder

baking soda. Pour in boiling water to

²⁄³ full. Bake for about 20 minutes or until a toothpick inserted in the center

cover, and then set aside to cool.

comes out clean. Set aside to cool.

1 teaspoon vanilla extract

¼ teaspoon salt 3¼ ounces unsalted butter, room temperature

3 In another bowl, sift together flour,

7 Frost the cupcakes with vanilla

baking power and salt.

frosting. Serve immediately or refrigerate for up to 2 days in an airtight container.

1 cup light brown sugar 2 large eggs

4 In a medium bowl, beat butter and

Vanilla Frosting (page16)

sugar for 2 minutes until light and fluffy. Beat in eggs until combined.

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47

Cupcake Cake Idea · Toothpicks*

Triple Chocolate Cupcake Cake

Make ten 2-tiered cupcake cakes by inserting a toothpick in the middle top of a regular cupcake and the middle of the bottom of a small cupcake.

Here's a great gift for a dear chocophile: an indulgent cake with chocolate liqueur, chocolate ganâche and chocolate curls. Serve with fresh espresso or cappuccino.

* Remove toothpicks before serving.

Cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper Makes 10 regular cupcakes and 10 small cupcakes

liners. In a medium bowl, sift together flour, cocoa, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg, egg white and vanilla extract.

Ingredients

2 Add flour mixture to butter mixture in 3 batches, alternating Cupcakes

Ganâche

with buttermilk, and mixing on low speed after each addition.

1¼ cups cake flour

8 ounces dark chocolate, chopped

Beat at high speed for 1 minute until thoroughly combined.

½ cup cocoa powder

¼ cup heavy cream

1½ teaspoons baking powder

¼ cup chocolate liqueur

15 minutes, or until a toothpick inserted in the center comes out

Pinch salt 3¼ ounces unsalted butter, room temperature ¾ cup sugar

3 Pour batter into cupcake liners until ²⁄³ full. Bake for about

Garnish

clean. Set aside to cool.

Chocolate curls Ganâche

1 large egg

4 Place chocolate in the top of a double boiler and melt over

1 large egg white

low heat. Remove from heat and stir in cream and liqueur.

1 teaspoon vanilla extract

Remove the center of each cupcake using a sharp knife

½ cup buttermilk

(Be sure to leave a bit of cupcake base at the bottom.) Spoon some ganâche into the hole and drizzle on top. Sprinkle with chocolate curls. Serve immediately or refrigerate for up to 2 days in an airtight container.

48

Cupcake Cakes

Cupcake Cake Idea · Cake stand

Minty Masterpiece Cupcake Cake

Celebrating a grown-up birthday doesn't mean you can't have some fun. These gorgeous cupcakes feature fun polka dot frosting and sprigs of fresh mint. Serve with mint tea.

Place the cake at the center of the cake stand and arrange the cupcakes all around.

Cupcakes

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners and generously grease a 4-inch round cake pan. In a medium bowl, sift together flour, cocoa, baking powder and salt.

Makes 6 small cupcakes and one 4-inch round cake

In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg, egg white and vanilla extract.

2 Add flour mixture to butter mixture in 3 batches, alternating

Ingredients

with buttermilk, and mixing on low speed after each addition. Cupcakes

Frosting

1¹⁄³ cups cake flour ½ cup cocoa powder

3¼ ounces unsalted butter, room

1½ teaspoons baking powder

2½ cups confectioners' sugar

the cupcakes for about 10 minutes and the cake for about

Pinch salt

1 tablespoon milk

25 minutes, or until a toothpick inserted in the center comes out

3¼ ounces unsalted butter, room

Green food coloring, optional

clean. Set aside to cool.

temperature

temperature

Beat at high speed for 1 minute until thoroughly combined.

3 Pour batter into cupcake liner and cake pan until ²⁄³ full. Bake

1 teaspoon peppermint extract 3 tablespoons dark chocolate chips

Frosting

1 large egg white

Garnish

sugar, milk, food coloring and peppermint extract at high speed

1 teaspoon vanilla extract

Fresh mint sprigs

until light and fluffy. Fold in the chocolate chips. Don't overfold,

1 cup demerara sugar

4 In the bowl of an electric mixer, beat butter, confectioners'

1 large egg

½ cup buttermilk

so that the chocolate doesn't melt or discolor the frosting. Frost the cupcakes and the cake, and then garnish each cupcake with fresh mint. Serve immediately or refrigerate for up to 2 days in an airtight container. Birthdays

49

Berry Beautiful Cupcake Cake and Sweet Strawberry Cupcake Cake (page 53)

50

Cupcake Cakes

Berry Beautiful Cupcake Cake

Preparing a party for someone who's pretty in pink? Pamper her with this gorgeous cake collection. For a really pretty presentation, tint the frosting to match your accessories.

Makes 24 mini cupcakes

Ingredients Cupcakes

Frosting

1½ cups cake flour

3 ounces unsalted butter, room

1½ teaspoons baking powder

temperature

Pinch salt

3 cups confectioners' sugar

3¼ ounces unsalted butter, room

1 tablespoon milk

temperature 1 cup sugar

2 tablespoons raspberry jam, with high fruit content

1 large egg 1 large egg white 1 teaspoon lemon extract 3 tablespoons lemon zest ½ cup buttermilk

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Cupcake Cake Idea · Berry Beautiful Cupcake Cake

· Sweet Strawberry Cupcake Cake (page 53)

· Pink 3-tier cupcake stand · Pink accessories and candies Arrange the cupcakes on the cake stand and decorate the table with matching accessories and candies.

Cupcakes

1 Preheat oven to 350˚F and line a

5 Pour batter into cupcake liners until

cupcake pan with metallic liners.

²⁄³ full and bake cupcakes for 20 minutes or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

baking powder and salt. Frosting

3 In a separate bowl, beat butter and

6 In the bowl of an electric mixer, beat

sugar at high speed until light and fluffy.

butter, confectioners' sugar and milk

Reduce speed and mix in egg, egg

until light and fluffy. Mix in the jam until

white, lemon extract and lemon zest.

smooth.

4 Add flour mixture to butter mixture in

7 Frost the cupcakes and serve

3 batches, alternating with buttermilk,

immediately or refrigerate for up to

and mixing on low speed after each

2 days in an airtight container.

addition. Beat at high speed for about 1 minute until thoroughly combined.

52

Cupcake Cakes

Cupcake Cake Idea · Berry Beautiful Cupcake Cake (page 51)

Sweet Strawberry Cupcake Cake

· Sweet Strawberry Cupcake Cake

· Pink 3-tier cupcake stand · Pink accessories and candies

You don't need fresh strawberries to make these delightful cupcakes; just a bit of strawberry jam. In addition to sweetening the frosting, the jam gives it a lovely light pink color.

Arrange the cupcakes on the cake stand and decorate the table with matching accessories and candies.

Makes 12 regular cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper liners. In a medium bowl, sift together flour, baking

Ingredients

powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg,

Cupcakes

Garnish

1½ cups cake flour

Red heart candy confetti

egg white and vanilla extract.

1½ teaspoons baking powder

2 Add flour mixture to butter mixture in three batches,

Pinch salt

alternating with buttermilk, and mixing on low speed after each

3¼ ounces unsalted butter, room

addition. Beat at high speed for about 1 minute until thoroughly

temperature

combined. Fold in the chocolate chips.

1 cup sugar 1 large egg

3 Pour batter into cupcake liners until ²⁄³ full and bake for about

1 large egg white

20 minutes, or until a toothpick inserted in the center comes out

1 teaspoon vanilla extract

clean. Set aside to cool.

½ cup buttermilk ½ cup white chocolate chips

4 Frost the cupcakes and garnish with red heart confetti.

Jam Frosting (page 17)

Serve immediately or refrigerate for up to 2 days in an airtight container.

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53

Fancy Floral Cupcake Cake Who would have thought flowers could be so tasty! These flower cakes feature rich chocolatey cupcakes and creamy bright frosting. Arranged on pretty doilies, they make a lovely centerpiece.

Makes 21 regular cupcakes

Ingredients Cupcakes

Frosting

2²⁄³ cups cake flour ½ cup cocoa powder

6 ounces unsalted butter, room

3 teaspoons baking powder

5 cups confectioners' sugar

Pinch salt

2 tablespoons milk

6½ ounces unsalted butter, room

2 teaspoons vanilla extract

temperature 2 cups demerara sugar

temperature

Brown food coloring Pink food coloring

2 large eggs 2 large egg whites

Garnish

2 teaspoons vanilla extract

Black gummy candies

1 cup buttermilk

54

Cupcake Cakes

Cupcake Cake Idea · Decorative doilies Arrange the cupcakes in shape of a flower on a decorative doily with the brown cupcakes at the center and the pink cupcakes as petals.

Cupcakes

1 Preheat oven to 350˚F and line a

6 Beat at high speed for 1 minute until

9 Place 1⁄6 of the frosting in a small bowl

cupcake pan with paper liners.

thoroughly combined.

and tint with brown food coloring.

2 In a medium bowl, sift together flour,

7 Pour batter into cupcake liners until

food coloring.

cocoa, baking powder and salt.

²⁄³ full and bake for about 20 minutes, or until a toothpick inserted in the center

10 Frost 3 cupcakes with brown

comes out clean. Set aside to cool.

frosting and top with gummy candies.

Tint the rest of the frosting with pink

3 In a separate bowl, beat butter and sugar at high speed until light and fluffy.

Frost the rest of the cupcakes with Frosting

pink frosting. Serve immediately or

4 Reduce speed and mix in eggs, egg

8 In the bowl of an electric mixer, beat

refrigerate for up to 2 days in an airtight

whites and vanilla extract.

butter, confectioners' sugar, milk and

container.

vanilla extract at high speed until light

5 Add flour mixture to butter mixture in

and fluffy.

3 batches, alternating with buttermilk, and mixing on low speed after each addition.

Birthdays

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58

Cupcake Cakes

It's a Girl! Cupcake Cake Peppermint and chocolate are natural playmates, and they're perfectly suited in this pretty display. Tint the frostings until you achieve just the right shade of pink and accessorize with matching candies.

Makes 24 small cupcakes

Ingredients Cupcakes 1½ cups cake flour

½ cup buttermilk

1½ teaspoons baking powder

Basic Chocolate Frosting (page 16)

Pinch salt

Peppermint Frosting (page 17)

3¼ ounces unsalted butter, room

Light pink food coloring

temperature

Dark pink food coloring

1 cup sugar 1 large egg

Garnish

1 large egg white

Baby-themed sugar decorations

1 teaspoon vanilla extract

Special Occasions

59

Cupcake Cake Idea · Large oval serving dish · Pastel pink candies Arrange the cupcakes on the serving dish and serve with plenty of pink candies.

Cupcakes

1 Preheat oven to 350˚F and line a

4 Pour batter into cupcake liners until

6 Tint the remaining ¹⁄³ of the

cupcake pan with paper liners. In a

²⁄³ full and bake for about 20 minutes, or until a toothpick inserted in the center

peppermint frosting with dark pink

medium bowl, sift together flour, baking powder and salt.

comes out clean. Set aside to cool.

cupcakes to spell your message.

2 In a separate bowl, beat butter and

5 Pipe chocolate frosting in a ring

7 Decorate the cupcakes that don't

sugar at high speed until light and fluffy.

around the top of each cupcake. Tint

have letters with sugar decorations.

Reduce speed and mix in egg, egg white

²⁄³ of the peppermint frosting with light pink frosting and frost the top of each

Serve immediately or refrigerate for up

and vanilla extract.

cupcake, inside the ring of chocolate.

3 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined.

60

Cupcake Cakes

food coloring and pipe letters onto the

to 2 days in an airtight container.

Ingredients

Special Occasions

61

Cupcake Cake Idea · Toothpicks*

Momma Knows Best Zesty Cupcake Cake

Insert a toothpick halfway into the bottom of each cupcake and affix the cupcakes in a floral shape on the middle of the cake.

Light and zesty, this dessert is perfect for serving at an afternoon affair. Serve cake slices first and let guests who want seconds help themselves to a cupcake or two.

* Remove toothpicks before serving.

Makes 5 small cupcakes and one 8-inch round cake

Ingredients Cupcakes

1 Preheat oven to 350˚F. Line a

5 Add flour mixture to butter mixture

cupcake pan with paper liners and

in 3 batches, alternating with milk and

generously grease an 8-inch cake pan.

orange juice, and mixing on low speed

2½ cups self-rising flour

after each addition. Beat at high speed

Pinch salt

2 In a medium bowl, sift together flour

3 large eggs

and salt.

for 1 minute until thoroughly combined.

6 Pour batter into cupcake liners and

1 cup sugar 3 teaspoons finely grated orange zest

3 In another bowl, place eggs and

cake pan until ²⁄³ full. Bake the cupcakes

3 teaspoons finely grated lemon zest

sugar, and mix until light and fluffy.

for about 15 minutes and the cake for about 25 minutes, or until a toothpick

¾ cup olive oil ¹⁄³ cup milk ¹⁄³ cup orange juice

4 Reduce speed. Add orange zest and

inserted in the center comes out clean.

lemon zest, and mix. Stir in olive oil.

Set aside to cool.

Royal Icing (page 18)

7 Drizzle icing on the cake and cupcakes, Garnish

and then garnish with candied lemon

½ cup candied lemon peel

peel. Serve immediately or refrigerate for up to 2 days in an airtight container.

62

Cupcake Cakes

Cupcake Cake Idea · Toothpick flags* · Cake stand

Bouncing Baby Cupcake Cake

Write the name of the new baby on the toothpick flags. Arrange the cupcakes on the cake stand and insert a toothpick flag

These cream cheese cupcakes are easy to make, so they're just right for serving at an affair when you have your hands full with other things…like bouncing new babies!

into each one. * Remove toothpicks before serving.

Makes 12 regular cupcakes

Ingredients Cupcakes

1 Preheat oven to 350˚F and line a

5 Pour flour mixture into cupcake

1¹⁄³ cups cake flour ¼ cup cocoa powder

cupcake pan with paper liners.

liners, filling them ²⁄³ full. Place a spoon

¾ teaspoon baking soda

2 In a medium bowl, sift together

of each cupcake. Bake for about

¾ cup + ¼ cup sugar

flour, cocoa and baking soda. Mix in

25 minutes or until firm.

¼ cup sunflower oil

¾ cup sugar.

of the cream cheese mixture on the top

6 Transfer to a wire rack to cool,

¾ cup water 2 teaspoons white vinegar

3 Add oil, water, vinegar and vanilla

then chill until ready to serve. May be

1 teaspoon vanilla extract

extract. Mix until completely combined.

refrigerated in an airtight container for up to 2 days.

5½ ounces cream cheese 1 large egg

4 In a separate bowl, combine

½ cup chocolate chips

remaining ¼ cup sugar with the cream cheese and egg. Fold in the chocolate chips.

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64

Cupcake Cakes

It's a Boy! Cupcake Cake White cupcakes are easily adaptable for any occasion. To prepare this cake for a party celebrating a new baby boy, bake them in blue paper liners and decorate your party with matching accessories.

Makes 18 regular cupcakes and one 4-inch square cake

Ingredients Cupcakes

Frosting

2½ cups all-purpose flour

6½ ounces unsalted butter, room

3 teaspoons baking powder

temperature

½ cup shredded sweetened coconut

5 cups confectioners' sugar

½ teaspoon salt

2 tablespoons coconut milk

6½ ounces unsalted butter, room

2 teaspoons coconut extract

temperature 2 cups sugar

Garnish

2 large eggs

1½ cups shredded sweetened coconut

2 large egg whites

2 tablespoons tiny silver decoration balls

2 teaspoons vanilla extract 1 cup coconut milk

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65

Cupcake Cake Idea · 3-tier cake stand · Blue and white accessories Place the cake on the top tier of the cake stand and arrange the cupcakes on the bottom tiers. Decorate the table with blue and white accessories.

Cupcakes

1 Preheat oven to 350˚F. Line a

6 Pour batter into cupcake liners and

cupcake pan with blue and white paper

cake pan until ²⁄³ full. Bake the cupcakes

liners and generously grease a 4-inch

for about 15 minutes and the cake for

square cake pan.

about 25 minutes, or until a toothpick inserted in the center comes out clean.

2 In a medium bowl, sift together flour,

Set aside to cool.

baking powder, coconut and salt. Frosting

3 In a separate bowl, beat butter and

7 In the bowl of an electric mixer, beat

sugar at high speed until light and fluffy.

butter, confectioners' sugar, coconut milk and coconut extract at high speed

4 Reduce speed and mix in eggs, egg

until light and fluffy.

whites and vanilla extract.

8 Frost the cupcakes and cake and

66

Cupcake Cakes

5 Add flour mixture to butter mixture in

then garnish the cupcakes with shredded

3 batches, alternating with coconut milk,

coconut and the cake with silver

and mixing on low speed after each

decoration balls. Serve immediately or

addition. Beat at high speed for 1 minute

refrigerate for up to 2 days in an airtight

until thoroughly combined.

container.

Ingredients

Special Occasions

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68

Cupcake Cakes

I Do...I Really Do Cupcake Cake

This elegant design features easy yet elegant frosting techniques. Just pipe a dollop of frosting onto each cupcake and frost the cake using an offset spatula.

Makes 45 small cupcakes and one 6-inch round cake

Ingredients Cupcakes

Frosting

7½ cups cake flour

15 ounces unsalted butter, room

7½ teaspoons baking powder

temperature

Pinch salt

12½ cups confectioners' sugar

16¼ ounces unsalted butter, room

5 tablespoons milk

temperature

4 tablespoons pomegranate syrup

5 cups sugar 5 large eggs 5 large egg whites 5 teaspoons vanilla extract 2½ cups buttermilk

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69

Cupcake Cake Idea · 3-tier cake stand · Fresh flowers Place a single flower on each cupcake and several flowers on the cake. Place the cake on the top tier of the cake stand and place the cupcakes on the middle and bottom tier.

Cupcakes

1 Preheat oven to 350˚F. Line cupcake

6 Pour batter into cupcake liners and

pans with paper liners and generously

cake pan until ²⁄³ full. Bake the cupcakes

grease a 6-inch round cake pan.

for about 18 minutes and the cake for about 25 minutes, or until a toothpick

2 In a medium bowl, mix together flour,

inserted in the center comes out clean.

baking powder and salt.

Set aside to cool.

3 In another bowl, beat the butter and

Frosting

sugar at a high speed with an electric

7 In the bowl of an electric mixer, beat

whisk until light and fluffy.

butter, confectioners' sugar and milk at high speed until light and fluffy. Mix in

4 Reduce the speed and mix in the

the pomegranate syrup, 1 tablespoon at

eggs, egg whites and vanilla extract.

a time, until evenly combined.

5 Add flour mixture to butter mixture in

8 Frost the cupcakes and cake and

3 batches, alternating with buttermilk,

serve immediately, or refrigerate for up

and mixing on low speed after each

to 2 days in an airtight container.

addition. Beat at high speed for 1 minute until thoroughly combined.

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Cupcake Cakes

Ingredients

Special Occasions

71

Cupcake Cake Idea · 3-tier silver cupcake stand · Silver foil-covered chocolate

Cherish the Love Cupcake Cake

hearts Arrange the cupcakes and chocolate hearts on each tier of the cupcake stand.

Chocolate is a natural for serving at weddings. Add silver balls for decoration and integrate a few chocolate hearts and you've created an elegant, melt-in-your mouth treat!

Makes 12 regular cupcakes

Ingredients Cupcakes

Garnish

1¼ cups cake flour

Silver balls

1 Preheat oven to 350˚F and line a

5 Pour batter into cupcake liners until

cupcake pan with paper liners.

²⁄³ full and bake for about 15 minutes, or until a toothpick inserted in the center

2 In a medium bowl, mix together flour,

comes out clean. Set aside to cool.

¼ cup cocoa powder

cocoa, baking powder and salt. In a

1½ teaspoons baking powder

separate bowl, beat butter and sugar at

6 Frost each cupcake with chocolate

Pinch salt

high speed until light and fluffy.

ganâche and decorate with silver balls. Serve immediately or refrigerate for up

3¼ ounces unsalted butter, room temperature 1 cup brown sugar

3 Reduce speed, mix in egg, egg white and vanilla extract.

1 large egg 1 large egg white

4 Add flour mixture to butter mixture in

1 teaspoon vanilla extract

3 batches, alternating with buttermilk,

½ cup buttermilk

and mixing on low speed after each

Chocolate Ganâche (page 18)

addition. Beat at high speed for 1 minute until thoroughly combined.

72

Cupcake Cakes

to 2 days in an airtight container.

Cupcake Cake Idea · 24-cupcake tree stand · Bags of sugared almonds

Be My Honey Cupcake Cake

Insert each cupcake into a holder in the tree stand. Place the tree stand on the serving table and arrange bags of

Almonds, associated with health and prosperity, are often served as wedding favors. In this delightful cake, they are teamed deliciously with honey for sweet luck!

sugared almonds all around.

Makes 24 small cupcakes

Ingredients Cupcakes

Garnish

1 cup cake flour

24 sugared

½ cup ground almonds 1½ teaspoons baking powder

almonds

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture

cupcake pan with paper liners.

in 3 batches, alternating with buttermilk and honey, and mixing on low speed

2 In a medium bowl, mix together

after each addition. Beat at high speed

flour, ground almonds, baking powder

for 1 minute until thoroughly combined.

and salt.

6 Pour batter into cupcake liners until

Pinch salt 3½ ounces unsalted butter, room temperature

3 In a separate bowl, beat butter and sugar at high speed until light and fluffy.

²⁄³ full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

1 cup sugar 1 large egg

4 Reduce speed, mix in egg, egg white

1 large egg white

and vanilla extract.

7 Frost the cupcakes and garnish with

1 teaspoon vanilla extract

sugared almonds. Serve immediately or

½ cup buttermilk

refrigerate for up to 2 days in an airtight

2 tablespoons honey

container.

Almond Frosting (page 17)

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Cupcake Cake Idea · 3-tier cake stand · Fresh flowers

White Wedding Cupcake Cake

Place a single flower on each cupcake and several flowers on the cake. Place the cake on the top tier of the cake stand

This cake is elegant, exotic, and great for serving at a small family wedding. For best flavor, prepare the coconut lemongrass infusion a night in advance.

and place the cupcakes on the middle and bottom tier.

Makes 20 small cupcakes and one 4-inch cake

Ingredients Cupcakes

Frosting

Garnish

1 cup coconut milk

6½ ounces unsalted butter, room

20 sugar flowers

1 lemongrass stick

5 cups confectioners' sugar

3 teaspoons baking powder

2 tablespoons coconut milk

Pinch salt

2 teaspoons coconut extract

3 ounces unsalted butter, room temperature 1½ cups sugar 2 ounces desiccated coconut 2 large eggs 2 large egg whites 2 teaspoons vanilla extract

74

temperature

2 cups cake flour

Cupcake Cakes

Tiny white sprinkles

Cupcakes

Frosting

1 In a small pan, heat coconut milk and

5 Reduce speed. Mix in coconut, eggs,

9 In the bowl of an electric mixer, beat

lemongrass over medium heat, then

egg whites and vanilla extract.

butter, confectioners' sugar, coconut

reduce heat to low for about 10 minutes. Do not boil. Remove

milk and coconut extract at high speed

6 Remove lemongrass stick from milk.

until light and fluffy.

from heat and set aside to cool. Then refrigerate overnight, leaving the

7 Add flour mixture to butter mixture in

10 Frost the cupcakes and cake

lemongrass in the milk.

3 batches, alternating with lemongrass-

then decorate with sugar flowers and

infused milk, and mixing on low speed

white sprinkles. Serve immediately or

2 Preheat oven to 350˚F. Line cupcake

after each addition. Beat at high speed

refrigerate for up to 2 days in an airtight

pans with white paper liners and

for 1 minute until thoroughly combined.

container.

generously grease a 4-inch cake pan.

8 Pour batter into cupcake liners and 3 In a medium bowl, sift together flour,

cake pan until ²⁄³ full. Bake the cupcakes

baking powder and salt.

for about 15 minutes and the cake for about 25 minutes or until a toothpick

4 In another bowl, mix butter and sugar

inserted in the center comes out clean.

at high speed for 2 minutes until light and fluffy.

Special Occasions

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76

Cupcake Cakes

Pomegranate Proposal Cupcake Cake

Add a touch of red to your cupcake cake by using naturally colored foods such as pomegranates and strawberries. If pomegranates are in season, replace the red sprinkles with fresh pomegranate seeds.

Makes 7 regular cupcakes and one 4-inch cake

Ingredients Cupcakes

Frosting

¾ cup cake flour

3 ounces unsalted butter, room

1½ teaspoons baking powder

temperature

Pinch salt

3 cups confectioners' sugar

1½ ounces unsalted butter, room

1 tablespoon milk

temperature

1 tablespoon pomegranate syrup

¾ cup golden sugar 1 large egg

Garnish

1 large egg white

Tiny red sprinkles

1 tablespoon pomegranate syrup

Fresh strawberries or pomegranate

½ cup buttermilk

seeds, optional

2 tablespoons strawberry jam

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77

Cupcake Cake Idea · Cake stand · Toothpick* Place the cake on the cake stand. Insert a toothpick halfway into the center of the cake and gently press on a cupcake. Arrange the other cupcakes all around the cake to create a cupcake flower. * Remove toothpicks before serving. Cupcakes

1 Preheat oven to 350˚F. Line a

5 Add flour mixture to butter mixture in

cupcake pan with paper liners and

3 batches, alternating with buttermilk,

generously grease a 4-inch cake pan.

and mixing on low speed after each addition. Beat at high speed for 1 minute

2 In a medium bowl, sift together flour,

until thoroughly combined. Fold in the

baking powder and salt.

strawberry jam.

3 In another bowl, mix butter and sugar

6 Pour batter into cupcake liners and

at high speed for 2 minutes until light

cake pan until ²⁄³ full. Bake the cupcakes

and fluffy.

for about 15 minutes and the cake for about 25 minutes or until a toothpick

78

Cupcake Cakes

4 Reduce speed. Add egg, egg white

inserted in the center comes out clean.

and pomegranate syrup, and mix.

Set aside to cool.

Frosting

7 In the bowl of an electric mixer, beat butter, confectioners' sugar and milk until light and fluffy. Mix in the pomegranate syrup until evenly combined.

8 Frost the cupcakes and cake and then top with sprinkles and strawberries or pomegranate seeds. Serve immediately or refrigerate for up to 2 days in an airtight container.

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80

Cupcake Cakes

Wonderland White Cupcake Cake

Here's a classic way to top off a beautiful wedding meal. Frost a batch of white cupcakes with delicate white frosting, wrap them with delicate white ribbons, and decorate with sugar flowers and white sprinkles.

Makes 12 regular cupcakes

Ingredients Cupcakes

Garnish

1½ cups cake flour

Small white candy pearls

1½ teaspoons baking powder

Yellow sugar flowers

Pinch salt 3¼ ounces unsalted butter, room temperature 1 cup sugar 1 large egg 1 large egg white 1 teaspoon vanilla extract ½ cup buttermilk Vanilla Frosting (page 16)

Special Occasions

81

Cupcake Cake Idea · White ribbon · 2-tier cake stand Tie a piece of ribbon around each cupcake and arrange the cupcakes on the cake stand.

Cupcakes

1 Preheat oven to 350˚F and line a

6 Pour batter into cupcake liners until

cupcake pan with paper liners.

²⁄³ full. Bake for about 20 minutes, or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

baking powder and salt.

7 Frost the cupcakes and top with 3 In another bowl, mix butter and sugar

candy pearls and sugar flowers. Serve

at high speed for 2 minutes until light

immediately or refrigerate for up to

and fluffy.

2 days in an airtight container.

4 Reduce speed. Add egg, egg white and vanilla extract, and mix.

5 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined.

82

Cupcake Cakes

Ingredients

Special Occasions

83

Red Velvet & Blue Cupcake Cake, Fantastic Cran-Tastic Cupcake Cake (page 90) and Chocolate Cheer Cupcake Cake (page 91).

86

Cupcake Cakes

Red Velvet & Blue Cupcake Cake

In this classic recipe, chocolate batter is tinted with red food coloring to create a rich velvety shade of red. As for the cream cheese frosting, it's tinted blue for the holiday.

Makes 24 mini cupcakes

Ingredients Cupcakes 1 cup cake flour

1 teaspoon vanilla extract

½ cup cocoa powder

½ cup buttermilk

1½ teaspoons baking powder

Cream Cheese Frosting (page 16)

Pinch salt

Blue food coloring

3¼ ounces unsalted butter, room temperature 1 cup demerara sugar 1 large egg 1 large egg white Red food coloring

Holidays

87

Cupcake Cake Idea · Red Velvet & Blue Cupcake Cake

· Fantastic Cran-Tastic Cupcake Cake (page 90)

· Chocolate Cheer Cupcake Cake (page 91)

· Red, white and blue rectangular serving dish

· Holiday accessories Arrange the cupcakes in a flag design on the serving dish and decorate the table

1 Preheat oven to 350˚F and line a

6 Pour batter into cupcake liners until

with matching accessories

cupcake pan with paper liners.

²⁄³ full and bake for about 18 minutes, or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

cocoa, baking powder and salt.

7 Tint the frosting with blue food 3 In a separate bowl, beat butter and

coloring and then frost the cupcakes.

sugar at high speed until light and fluffy.

Serve immediately or refrigerate for up to 2 days in an airtight container.

4 Reduce speed and mix in egg, egg white, red food coloring and vanilla extract.

5 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined.

88

Cupcake Cakes

Holidays

89

Cupcake Cake Idea · Fantastic Cran-Tastic Cupcake Cake

Fantastic Cran-Tastic Cupcake Cake

· Chocolate Cheer Cupcake Cake (page 91)

· Red Velvet & Blue Cupcake Cake (page 87)

Cranberries add a tangy tartness to everything they touch. In the giant flag cake (page 86), they provide a pleasant contrast to the sweet chocolate cupcakes.

· Red, white and blue rectangular serving dish

· Holiday accessories Arrange the cupcakes in a flag design on the serving dish and decorate the

Makes 24 regular cupcakes

table with matching accessories.

Ingredients Cupcakes

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture

cupcake pan with paper liners.

in three batches, alternating with

3 cups cake flour

buttermilk, and mixing on low speed

3 teaspoons baking powder

2 In a medium bowl, sift together flour,

after each addition. Beat at high speed

Pinch salt

baking powder and salt.

for 1 minute until thoroughly combined.

6½ ounces unsalted butter, room temperature 2 cups sugar

Fold in the dried cranberries.

3 In a separate bowl, beat butter and sugar at high speed until light and fluffy.

2 large egg whites

4 Reduce speed and mix in eggs, egg

2 teaspoons vanilla extract

whites and vanilla extract.

1 cup buttermilk ²⁄³ cup dried cranberries 2 batches Vanilla Frosting (page 16)

90

Cupcake Cakes

6 Frost the cupcakes and serve immediately or refrigerate in airtight

2 large eggs

container for up to 2 days.

Cupcake Cake Idea · Chocolate Cheer Cupcake Cake · Fantastic Cran-Tastic Cupcake

Chocolate Cheer Cupcake Cake

Cake (page 90)

· Red Velvet & Blue Cupcake Cake (page 87)

· Red, white and blue

These patriotic cupcakes feature an extra big serving of cocoa for even more chocolate goodness. Certain to charm every loyal chocolate lover you know!

rectangular serving dish

· Holiday accessories Arrange the cupcakes in a flag design on the serving dish and decorate the table with matching accessories.

Makes 24 regular cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper

Ingredients

liners. In a medium bowl, sift together flour, cocoa, baking Cupcakes

Garnish

powder and salt. In a separate bowl, beat butter and sugar at

2 cups cake flour

White candy stars

high speed until light and fluffy. Reduce speed and mix in eggs,

1 cup cocoa powder

egg whites and vanilla extract.

3 teaspoons baking powder Pinch salt

2 Add flour mixture to butter mixture in 3 batches,

6½ ounces unsalted butter, room

alternating with buttermilk, and mixing on low speed after

temperature 2 cups demerara sugar

each addition. Beat for about 1 minute at high speed. Fold in the chocolate chips.

2 large eggs 2 large egg whites

3 Pour batter into cupcake liners until ²⁄³ full and bake for about

2 teaspoons vanilla extract

20 minutes or until a toothpick inserted in the center comes out

1 cup buttermilk

clean. Set aside to cool. Tint the frosting with red food coloring

1 cup milk chocolate chips

and then frost the cupcakes and sprinkle candy stars on top.

Vanilla Frosting (page 16)

Serve immediately or transfer to an airtight container and

Red food coloring

refrigerate for up to 2 days. Holidays

91

92

Cupcake Cakes

Dandy Brandy Cupcake Cake

Here's a delicious addition to your Christmas dessert table. For best flavor, soak the raisins in brandy overnight.

Makes 9 regular cupcakes and 21 small cupcakes

Ingredients Cupcakes

Garnish

¾ cup raisins

Christmas candies and sprinkles

¾ cup brandy 3 cups cake flour 3 teaspoons baking powder Pinch salt 6½ ounces unsalted butter, room temperature 2 cups sugar 2 large eggs 2 large egg whites 2 teaspoons brandy extract 1 cup buttermilk 2 batches Brandy Frosting (page 17) Green food coloring Holidays

93

Cupcake Cake Idea · Festive placemat or tray Arrange the cupcakes on the tray so that the regular cupcakes spell out your Christmas message and the small cupcakes are placed all around.

1 Place raisins in a small bowl. Pour in

5 Drain the raisins and fold into cake

brandy to cover the raisins and soak for

mixture.

24 hours. Preheat oven to 350˚F and line a cupcake pan with paper liners. In a

6 Pour batter into cupcake liners until

medium bowl, sift together flour, baking

²⁄³ full. Bake for about 20 minutes or until a toothpick inserted in the center

powder and salt.

comes out clean. Set aside to cool.

2 In a separate bowl, beat butter and sugar at high speed until light and fluffy.

7 Frost half the regular cupcakes and half the small cupcakes with white

3 Reduce speed and mix in eggs, egg

frosting, then tint the remaining frosting

whites and brandy extract.

with green food coloring. Use the green frosting to frost the remaining

4 Add flour mixture to butter mixture in

small cupcakes, and to pipe the letters

3 batches, alternating with buttermilk,

MERRY XMAS on the regular cupcakes.

and mixing on low speed after each addition. Beat at high speed for 1 minute

8 Decorate all the small cupcakes with

until thoroughly combined.

Christmas sprinkles. Serve immediately or refrigerate for up to 2 days in an airtight container.

94

Cupcake Cakes

Cupcake Cake Idea · Rectangular serving dish

Giant Gingerbread Cupcake Cake

Place the cake at the bottom of the serving dish and arrange the cupcakes in a roof shape above the cake.

Nothing says Christmas quite like fresh gingerbread. And why limit your options to houses and cookies when you can wow your guests with a giant gingerbread cupcake cake?!

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners and generously grease a 5-inch square cake pan.

Makes 10 regular cupcakes and one 5-inch square cake

2 In a medium bowl, sift together flour, baking soda, ginger, cinnamon, mixed spice and sugar.

3 Place butter and syrup in saucepan and heat until melted.

Ingredients

Set aside to cool. Cupcakes

Garnish

2 cups self-rising flour

Candy-covered chocolates

4 In another bowl, place butter mixture, eggs and buttermilk,

¾ cup cake flour

Christmas candies

and whisk together using a hand whisk.

½ teaspoon baking soda 4 teaspoons ground ginger

5 Pour over flour mixture and fold gently until just combined.

1 teaspoon ground cinnamon

The batter will be lumpy.

1 teaspoon mixed spices 1 cup brown sugar

6 Pour batter into cupcake liners and cake pan until ²⁄³ full.

3½ ounces unsalted butter, room

Bake the cupcakes for about 15 minutes and the cake for about

temperature ²⁄³ cup maple syrup or agave syrup 2 large eggs

25 minutes until a toothpick inserted in the center comes out clean. Set aside to cool.

1 cup buttermilk

7 Frost the cupcakes and cake and decorate with chocolate

Vanilla Frosting (page 16)

and Christmas candies. Serve immediately or refrigerate for up to 2 days in an airtight container. Holidays

95

Cupcake Cake Idea · Cake stand · Toothpicks*

Nutty Noël Cupcake Cake

Place the cake on the cake stand. Insert a toothpick halfway into the center of the cake and gently press on a cupcake.

This richly flavored dessert features cardamom, pistachios and dates. Aromatic and full of flavor, it's an elegant ending for your holiday meal!

Affix the rest of the cupcakes to form a circle around the middle cupcake. * Remove toothpicks before serving.

Makes 8 regular cupcakes and one 8-inch cake

Ingredients Cupcakes

1 Preheat oven to 350˚F. Line a

4 Pour batter into cupcake liners and

cupcake pan with paper liners and

cake pan until ²⁄³ full. Bake the cupcakes

generously grease an 8-inch cake pan.

for about 20 minutes and the cake for

½ cup ground pistachios

about 25 minutes, or until a toothpick

½ teaspoon ground cardamom

2 In a medium bowl, mix pistachios,

inserted in the center comes out clean.

5½ ounces unsalted butter, room

cardamom, butter, flour and sugar until

Set aside to cool.

temperature

combined.

5 Frost the cupcakes and cake and then

1½ cups self-rising flour ¾ cup light brown sugar

3 Mix in eggs and yogurt until

sprinkle with chopped pistachios. Serve

3 large eggs

combined. Fold in the chopped dates.

immediately or refrigerate for up to

½ cup plain yogurt ¹⁄³ cup finely chopped dates Honey Frosting (page 17) Garnish 2 tablespoons chopped pistachios

96

Cupcake Cakes

2 days in an airtight container.

Cupcake Cake Idea · Small bowl · Dried fruits and nuts · Large round plate

Happy Holidays Cupcake Cake

Fill the bowl with dried fruits and nuts and place in the middle of a large round

If you've maxed out your sweet tooth on chocolate and candies, these cupcakes are a naturally sweet alternative. They feature dates, date honey and poppy seeds.

plate. Arrange the cupcakes all around.

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners.

Makes 15 regular cupcakes

In a medium bowl, sift together flour, baking powder and salt. Mix in poppy seeds. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in

Ingredients

egg, egg white and vanilla extract.

Cupcakes

Garnish

2 Add flour mixture to butter mixture in three batches,

1½ cups cake flour

2 tablespoons date honey

alternating with buttermilk, and mixing on low speed after

1½ teaspoons baking powder

2 tablespoons poppy seeds

each addition. Beat at high speed for 1 minute until thoroughly

Pinch salt

combined. Fold in the dates.

3 tablespoons poppy seeds 3¼ ounces unsalted butter, room temperature 1 cup sugar

3 Pour batter into cupcake liners until ²⁄³ full and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

1 large egg 1 large egg white

4 Drizzle date honey on cupcakes and sprinkle poppy seeds

1 teaspoon vanilla extract

on top. Serve immediately or refrigerate for up to 2 days in an

½ cup buttermilk

airtight container.

½ cup finely chopped dates

Holidays

97

98

Cupcake Cakes

Whisky Warm Up Cupcake Cake

Warm up the winter with this delicious combination of whisky and honey. Best served with a glass of warm eggnog or whisky, it's sure to enliven any seasonal celebration.

Makes 12 regular cupcakes and one 8-inch round cake

Ingredients Cupcakes

Frosting

3 cups cake flour

6 ounces unsalted butter, room

3 teaspoons baking powder

temperature

Pinch salt

6 cups confectioners' sugar

6½ ounces unsalted butter, room

3 tablespoons Irish cream whisky

temperature

(such as Bailey's Irish Cream)

2 cups brown sugar 2 large eggs

Garnish

2 large egg whites

Silver sprinkles

2 teaspoons vanilla extract 1 cup buttermilk ¼ cup honey

Holidays

99

Cupcake Cake Idea · Holiday ribbon · 14-inch metal cake stand Wrap a piece of holiday ribbon around the base of the stand. Place the cake on the cake stand and arrange the cupcakes all around the cake.

Cupcakes

1 Preheat oven to 350˚F. Line a

5 Pour batter into cupcake liners and

cupcake pan with metallic green liners and generously grease an 8-inch

cake pan until ²⁄³ full. Bake the cupcakes for about 15 minutes and the cake

round cake pan. In a medium bowl, sift

for about 25 minutes until a toothpick

together flour, baking powder and salt.

inserted in the center comes out clean. Set aside to cool.

2 In a separate bowl, beat butter and sugar at high speed until light and fluffy.

Frosting

6 In the bowl of an electric mixer, beat 3 Reduce speed and mix in eggs, egg

butter, confectioners' sugar and whisky

whites and vanilla extract.

at high speed until light and fluffy.

4 Add flour mixture to butter mixture in

7 Frost the cupcakes and cakes and

3 batches, alternating with buttermilk,

then decorate with metallic silver

and mixing on low speed after each

sprinkles. Serve immediately or

addition. Beat at high speed for 1 minute

refrigerate for up to 2 days in an airtight

until thoroughly combined. Fold in

container.

the honey.

100

Cupcake Cakes

Holidays

101

Lucky Lemon Cupcake Cake and Think! Pink! Cupcake Cake (page 106)

102

Cupcake Cakes

Lucky Lemon Cupcake Cake

This recipe makes the most of three distinct flavors: creamy white chocolate, tangy lemon and nutty coconut. It's a great base for showing off Easter cupcakes.

Makes one 6-inch round cake Ingredients Cupcakes

½ cup buttermilk

1

⁄ 5 cup cake flour

½ cup white chocolate chips

1½ teaspoons baking powder

Lemon Frosting (page 17)

Pinch salt 3¼ ounces unsalted butter, room temperature

Garnish ½ cup coconut flakes

1 cup sugar 1 large egg 1 large egg white 1 teaspoon lemon extract 1 tablespoon lemon zest

Holidays

103

Cupcake Cake Idea · Lucky Lemon Cupcake Cake · Think! Pink! Cupcake Cake (page 106)

· Cake stand and matching plate

· Toothpicks* Place the cake on the cake stand. Pierce 3 cupcakes with toothpicks and position them in a ring on the top of the cake. Place the rest of the cupcakes on the matching plate.

1 Preheat oven to 350˚F and generously * Remove toothpicks before serving.

grease a 6-inch cake pan.

5 Pour batter into cake pan until ²⁄³ full. Bake for about 30 minutes or until a toothpick inserted in the center comes

2 In a medium bowl, sift together flour,

out clean. Set aside to cool.

baking powder and salt.

3 In a separate bowl, beat butter and

coconut flakes. Serve immediately or

sugar at high speed until light and fluffy.

refrigerate for up to 2 days in an airtight

Reduce speed and mix in egg, egg

container.

white, lemon extract and lemon zest.

4 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined. Fold in the chocolate chips until evenly combined.

104

Cupcake Cakes

ֿ6 Frost the cake and sprinkle with

Lucky Lemon Cupcake Cake (page 103) and Think! Pink! Cupcake Cake (page 106)

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Cupcake Cake Idea · Lucky Lemon Cupcake Cake

Think! Pink! Cupcake Cake These versatile cupcakes can be topped with any type of Easter treat that you like. Decorate with pastel colored chocolate eggs, jelly beans or sugared almonds.

(page 103)

· Think! Pink! Cupcake Cake · Cake stand and matching plate · Toothpicks* Place the cake on the cake stand. Pierce 3 cupcakes with toothpicks and position them in a ring on the top of the cake. Place the rest of the cupcakes on the matching plate.

Makes 12 regular cupcakes

* Remove toothpicks before serving.

Ingredients Cupcakes

Garnish

1½ cups cake flour

12 mini Easter

2 tablespoons cinnamon

eggs

1 Preheat oven to 350˚F and line a

5 Pour batter into cupcake liners until

cupcake pan with paper liners.

²⁄³ full. Bake for about 20 minutes, or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

cinnamon, baking powder and salt.

6 Tint the frosting with pink food

1½ teaspoons baking powder Pinch salt

3 In a separate bowl, beat butter and

coloring and then frost the cupcakes.

3¼ ounces unsalted butter, room

sugar at high speed until light and fluffy.

Top each cupcake with a mini Easter

Reduce speed and mix in egg, egg white

egg. Serve immediately or refrigerate in

and vanilla extract.

an airtight container for up to 2 days.

temperature 1 cup superfine sugar 1 large egg

106

1 large egg white

4 Add flour mixture to butter mixture in

1 teaspoon vanilla extract

3 batches, alternating with buttermilk,

½ cup buttermilk

and mixing on low speed after each

Vanilla Frosting (page 16)

addition. Beat at high speed for 1 minute

Pink food coloring

until thoroughly combined.

Cupcake Cakes

Cupcake Cake Idea · 6 tea cups · 6 tea saucers

Charming Chai Cupcake Cake

Arrange the tea cups and saucers on your table and place a cupcake on each one.

Sweeten up Easter brunch by serving this delicate cupcakes. If you can't find agave syrup at your local store, substitute with natural honey.

Makes 12 regular cupcakes

Ingredients

1 Place the tea bags in a tea cup and

4 Sift flour into a separate bowl, and

pour in boiling water. Let tea steep for

combine with brown sugar, baking

Cupcakes

Garnish

about 15 minutes, then remove teabags

soda and salt. Mix flour into buttermilk

3 chai tea bags

¼ cup agave

and set tea aside to cool.

mixture until combined, and then fold in

²⁄³ cup boiling water ¼ cup agave syrup 2 ounces unsalted butter, melted

syrup

the tea.

2 Preheat oven to 350˚F and line a cupcake pan with paper liners.

¼ cup buttermilk

5 Pour batter into cupcake liners until ²⁄³ full and bake for about

1 large egg

3 In a medium bowl, mix agave syrup,

20 minutes, or until a toothpick inserted

1½ cups all-purpose flour

butter, buttermilk and egg on medium

in the center comes out clean.

1 cup brown sugar

speed until combined.

Set aside to cool.

1 teaspoon baking soda ¼ teaspoon salt

6 Frost the cupcakes and drizzle agave

Cream Cheese Frosting (page 16)

syrup on top. Serve immediately or refrigerate for up to 2 days in an airtight container.

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Cupcake Cake Idea · Cherry Blossom Cupcake Cake

Marvelously Maple Cupcake Cake

Serving pancakes at Easter brunch? How about serving these pancake-inspired cupcakes too! Include maple syrup in the batter, then drizzle on top before serving.

(page 109)

· Marvelously Maple Cupcake Cake

· 2-tier cake stand Place the cake on the top tier of the cake stand and arrange the cupcakes on the bottom tier.

Makes 24 mini cupcakes

Ingredients

1 Preheat oven to 350˚F and line a

6 Add flour mixture to butter mixture

cupcake pan with paper liners.

in 3 batches, alternating with buttermilk

Cupcakes

mixture, and mixing on low speed after

1¼ cups cake flour

2 In a medium bowl, sift together flour,

each addition. Beat at high speed for

1½ teaspoons baking powder

baking powder and salt.

1 minute until thoroughly combined.

Pinch salt

3 In a separate bowl, beat butter and

7 Pour batter into cupcake liners until

sugar at high speed until light and fluffy.

²⁄³ full and bake for about 16 minutes, or until a toothpick inserted in the center

1 large egg

4 Reduce speed and mix in egg, egg

comes out clean. Set aside to cool.

1 large egg white

white and vanilla extract.

2 ounces unsalted butter, room temperature ¾ cup brown sugar

8 Drizzle maple syrup on the cupcakes

1 teaspoon vanilla extract ³⁄8 cup buttermilk

5 In a small cup, combine buttermilk

then serve immediately or refrigerate

¹⁄8 cup maple syrup, plus more for

with maple syrup.

for up to 2 days in an airtight container.

drizzling

108

Cupcake Cakes

Cupcake Cake Idea · Cherry Blossom Cupcake Cake · Marvelously Maple Cupcake

Cherry Blossom Cupcake Cake

Cake (page 108)

· 2-tier cake stand Place the cake on the top tier of the cake

Delicately pink blossoming almond and cherry trees are sure signs of spring. Top these almond cherry cupcakes with pink sprinkles for a pretty Easter dessert.

stand and arrange the cupcakes on the bottom tier.

1 Preheat oven to 350˚F and generously grease a 7-inch round

Makes one 7-inch round cake

cake pan. In a medium bowl, sift together flour, baking powder, almonds and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy.

Ingredients

2 Reduce speed and mix in egg, egg white and vanilla extract. Cupcakes 1¹⁄³ cups cake flour 1½ teaspoons baking powder

¹⁄³ cup frozen pitted cherries, thawed and strained

3 Add flour mixture to butter mixture in 3 batches, alternating

Almond Frosting (page 17)

with buttermilk, and mixing on low speed after each addition.

¹⁄³ cup ground almonds Pinch salt

Pink food coloring

Beat at high speed for 1 minute until thoroughly combined. Fold

3¼ ounces unsalted butter, room

Garnish

in the cherries.

1 cup light brown sugar

4 Pour batter into cake pan until ²⁄³ full and bake for about 35 minutes or until a toothpick inserted in the center comes out

1 large egg

clean. Set aside to cool.

temperature

Pink sprinkles

1 large egg white 1 teaspoon vanilla extract

5 Tint the frosting with pink food coloring and then frost the

½ cup buttermilk

cake and decorate with pink sprinkles. Serve immediately or refrigerate for up to 2 days in an airtight container.

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109

Cupcake Cake Idea · Orange and green food coloring

Bunny Knows Best Cupcake Cake

To make a carrot shaped cupcake cake, tint ²⁄³ of the frosting orange and the rest green. Frost 10 cupcakes with orange

Treat the Easter bunny to nutty carrot cupcakes topped with creamy frosting. You'll have all the Easter bunnies you know hoppingly happy and asking for seconds!

frosting and arrange in a carrot shape. Frost the other 5 cupcakes with green frosting and arrange at the top of the carrot.

1 Preheat oven to 350˚F and line a cupcake pan with paper

Makes 15 regular cupcakes

liners. Place grated carrot in a strainer and set aside to let excess water drain while you prepare the batter.

Ingredients

2 In the meantime, sift together flour, cinnamon, baking Cupcakes

¼ cup raisins

powder and salt in a medium bowl. In a separate bowl, beat

½ cup finely grated carrot

¼ cup chopped walnuts

butter and sugar at high speed until light and fluffy. Reduce

1½ cups cake flour

Cream Cheese Frosting (page 16)

speed and mix in egg and vanilla extract.

1½ teaspoons baking powder

Garnish

3 Add flour mixture to butter mixture in 3 batches, alternating

Pinch salt

15 walnut halves

with buttermilk, and mixing on low speed after each addition.

2 teaspoons cinnamon

3¼ ounces unsalted butter, room temperature 1 cup light brown sugar

Beat at high speed for 1 minute until thoroughly combined. Fold in the grated carrot, raisins and chopped walnuts until evenly combined.

1 large egg 1 teaspoon vanilla extract

4 Pour batter into cupcake pan until ²⁄³ full. Bake for about

½ cup buttermilk

20 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool. Frost the cupcakes and then garnish with walnuts. Serve immediately or refrigerate for up to 2 days in an airtight container.

110

Cupcake Cakes

Cupcake Cake Idea

· Wicker basket · Pastel colored jelly beans or

Easy Easter Cheesecake Cupcake Cake

chocolate eggs Fill the basket with the jelly beans

Celebrate the spring with these miniature cheesecakes. They have a crunchy oatmeal bottom, smooth fruity topping and are remarkable easy to make!

or chocolate eggs and arrange the cupcakes all around the basket.

Cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper Makes 12 regular cupcakes

liners. In a medium bowl, beat cream cheese at medium-high speed until smooth. Beat in sugar until combined, and then mix in the vanilla. In a small bowl, beat the eggs and then gradually add to cream cheese mixture until combined. Mix in sour

Ingredients

cream and salt.

Cupcakes

Passion Fruit Coulis

2 Distribute crushed oatmeal cookie crumbs evenly among

1 pound cream cheese, room

8 passion fruit

the cupcake liners and press into the bottom. Add batter until

¾ cup sugar

cupcake liners are full.

temperature ½ cup sugar

Juice of ½ lemon

1 teaspoon vanilla extract

3 Bake for 10 minutes, then rotate pan 180˚ and bake for 10

2 large eggs

more minutes, until the filling sets. Transfer to a wire rack and

½ cup sour cream

set aside to cool, and then refrigerate for at least 4 hours.

Pinch salt 15 oatmeal cookies, crushed

Coulis

4 Cut passion fruit in half, scoop out insides and transfer to a small saucepan. Mix in the sugar and lemon and bring to a boil, then reduce heat and simmer for about 5 minutes, until texture thickens. Drizzle warm coulis over the cupcakes. Serve immediately or refrigerate for up to 2 days in an airtight container. Holidays

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112

Cupcake Cakes

Cupcake Cake Idea · Square serving tray · Decorative holiday toothpicks

Boo-berry Vanilla Cupcake Cake

Scare up some smiles with this delicious spotty treats. Blueberries are a fun and healthy alternative to chocolate chips…and they taste delicious too! Top these cupcakes with a fun colorful frosting to suit any occasion!

Place the cake on the serving tray and arrange cupcakes all around. Scatter a few holiday toothpicks on the tray.

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners and generously grease a 5-inch square cake pan. In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy.

Makes 12 regular cupcakes and one 5-inch square cake

Reduce speed and mix in eggs and vanilla extract.

2 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition.

Ingredients

Beat at high speed for 1 minute until thoroughly combined. Fold in the blueberries.

Cupcakes

1 cup buttermilk

3 cups cake flour

1 cup blueberries

3 Pour batter into cupcake liners and cake pan until ²⁄³ full.

3 teaspoons baking powder

3 batches Vanilla Frosting (page 16)

Bake the cupcakes for about 15 minutes and the cake for about

Pinch salt

Black food coloring

25 minutes until a toothpick inserted in the center comes out

6½ ounces unsalted butter, room

Green food coloring

clean. Set aside to cool.

2 cups sugar

Garnish

4 Divide the frosting between three bowls. Tint ¹⁄³ of the frosting

2 large eggs

Orange sprinkles

with black food coloring, leave 3 tablespoons white, and tint the

temperature

2 teaspoons vanilla extract

rest with green food coloring.

5 Frost the cupcakes with green frosting and sprinkle with orange sprinkles. Frost the cake with black frosting and use white frosting to write a holiday message. Serve immediately or transfer to an airtight container and refrigerate for up to 2 days. Holidays

113

Cupcake Cake Idea · · · ·

Spider Web Cupcake Cake

Cake stand Halloween-themed napkins Candy spiders Black licorice candies

Line the cake stand with napkins and

Even arachnophobes will get a kick out of this cupcake cake! It's fun to decorate, a pleasure to serve and a delight to eat!

arrange the cupcakes on top. Place candy spiders on each cupcake and decorate the cake stand with black licorice.

Makes 15 regular cupcakes

Ingredients Cupcakes 1 cup dark brown sugar

4 cups + 1 cup confectioners' sugar

1 large egg

5 tablespoons warm water

1½ teaspoons baking powder

1 large egg white

1 teaspoon vanilla extract

Pinch salt

1 teaspoon vanilla extract

Black food coloring

½ cup unsalted butter, room

½ cup buttermilk

2 tablespoons butter

temperature

114

Frosting

1¹⁄³ cups cake flour ½ cup cocoa powder

Cupcake Cakes

White food coloring

Cupcakes

1 Preheat oven to 350˚F and line a

7 Pour batter into cupcake pan until

11 In a separate bowl, mix remaining

cupcake pan with paper liners.

full. Bake for about 15 minutes or until

1 cup of confectioners' sugar, butter and

a toothpick inserted in the center comes

white food coloring, until a paste forms.

2 In a medium bowl, sift together flour,

out clean. Set aside to cool.

12 Transfer mixture to a pastry bag

cocoa, baking powder and salt. Frosting

fitted with a fine writing nozzle. Draw

3 In a separate bowl, beat butter and

8 Place 4 cups of confectioners' sugar

spider's webs on each cupcake by

sugar at high speed until light and fluffy.

in a bowl. Add warm water slowly while

making 3 hexagon shapes, one inside

mixing until mixture turns from thick

the other, and joining them with straight

paste to liquid.

lines at each corner. Serve immediately

4 Reduce speed and mix in egg, egg white and vanilla extract.

or refrigerate for up to 2 days in an

9 Continue mixing and add vanilla 5 Add flour mixture to butter mixture

extract and a few drops of black food

in three batches, alternating with

coloring.

airtight container.

buttermilk, and mixing on low speed after each addition.

10 Quickly pour mixture on the cupcakes, filling cups to the rim, and

6 Beat at high speed for 1 minute until

then set aside to set.

thoroughly combined.

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116

Cupcake Cakes

Happy Hanukkah Cupcake Cake

These sweet cupcakes can be dressed up for any occasion. Serve them in celebration of Hanukkah by topping them with blue and white frosting and sprinkles!

Makes 1 regular cupcake and 24 small cupcakes

Ingredients Cupcakes

Garnish

1½ cups cake flour

Blue and white sugar pearls

1½ teaspoons baking powder Pinch salt 3¼ ounces unsalted butter, room temperature 1 cup brown sugar 1 large egg 1 large egg white 1 teaspoon vanilla extract 1 tablespoon cinnamon ½ cup buttermilk ¹⁄³ cup raisins Vanilla Frosting (page 16) Blue food coloring Holidays

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Cupcake Cake Idea · 9 mini cake stands · 9 candles Place 3 small cupcakes on 8 mini cake stands and arrange the cake stands in a ring on your table. Place the regular cupcake on the remaining cake stand and place it in the middle of the ring. Prop a candle in the middle of each trio of cupcakes and insert a candle in the large cupcake in the middle.

1 Preheat oven to 350˚F and line a

6 Pour batter into cupcake liners until

cupcake pan with paper liners.

²⁄³ full. Bake for about 20 minutes or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

baking powder and salt.

7 Divide the frosting evenly between 3 In a separate bowl, beat butter and

two bowls and tint one bowl with blue

sugar at high speed until light and fluffy.

food coloring. Frost half the cupcakes with blue frosting and the other half with

4 Reduce speed and mix in egg, egg

white frosting. Sprinkle sugar pearls on

white, vanilla extract and cinnamon.

all the cupcakes. Serve immediately or refrigerate in an airtight container for up

5 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined. Fold in the raisins.

118

Cupcake Cakes

to 2 days.

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119

Cupcake Cake Idea · Round tray

Donut Delight Cupcake Cake

Arrange the cupcakes in a donut shape by placing them in a ring around the edges of the tray. Leave the middle of the tray empty.

People tend to eat jelly filled donuts on Hannukah, but that's not to say you can't indulge in some chocolate-glazed ones as well. Create a giant chocolate glazed donut with a dozen of these fun cupcakes.

Makes 12 regular cupcakes

Ingredients Cupcakes

Chocolate Glaze

Garnish

1½ cups cake flour

4 ounces dark chocolate, chopped

Rainbow sprinkles

1½ teaspoons baking powder

1 teaspoon vanilla extract

Pinch salt

1 tablespoon corn syrup

3¼ ounces unsalted butter, room

²⁄³ cup double cream 1 cup sugar

temperature 1 cup sugar 1 large egg 1 large egg white 1 teaspoon vanilla or strawberry extract ½ cup buttermilk

120

Cupcake Cakes

Cupcakes

Glaze

1 Preheat oven to 350˚F and line a

5 Pour batter into cupcake liners until

7 Place chocolate, vanilla and corn

cupcake pan with paper liners.

²⁄³ full. Bake for about 20 minutes or until a toothpick inserted in the center

syrup in small heatproof bowl.

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

baking powder and salt.

8 In a small saucepan over medium heat, heat cream and sugar.

6 With a sharp knife, carefully remove 3 In a separate bowl, beat butter and

the core of the cupcakes and arrange

9 Pour cream mixture into bowl with

sugar at high speed until light and fluffy.

them on a baking sheet.

chocolate and let it sit for a few minutes,

Reduce speed and mix in egg, egg white

and then mix until smooth.

and extract.

10 Pour mixture over cupcakes, 4 Add flour mixture to butter mixture in

covering tops completely and letting the

3 batches, alternating with buttermilk,

glaze drip down the sides. Decorate with

and mixing on low speed after each

rainbow sprinkles. Serve immediately

addition. Beat at high speed for 1 minute

or transfer to an airtight container and

until thoroughly combined.

refrigerate until ready to serve.

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Cupcake Cake Idea · Toothpicks* · Candles

Golden Raisin Cupcake Cake

Create a cupcake menorah by arranging 9 cupcakes in a row. Insert a toothpick in the middle of the 5th

Celebrate the Festival of Lights with this golden cupcake cake. In addition to golden raisins, it also includes creamy chocolate chips and nutty almonds.

cupcake in the row and press on a cupcake, so that the middle cupcake is actually a double cupcake. Insert candles into each cupcake. * Remove toothpicks before serving.

Makes 12 regular cupcakes

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners. Ingredients

In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until

Cupcakes

Garnish

light and fluffy. Reduce speed and mix in egg, egg white and

1½ cups cake flour

Chocolate curls

almond extract.

1½ teaspoons baking powder Pinch salt

2 Add flour mixture to butter mixture in 3 batches, alternating

3¼ cups unsalted butter, room

with buttermilk, and mixing on low speed after each addition.

temperature 1 cup light brown sugar

Beat at high speed for 1 minute until thoroughly combined. Fold in the raisins and chocolate chips.

1 large egg 1 teaspoon almond extract

3 Pour batter into cupcake liners until ²⁄³ full. Bake for about 15 minutes or until a toothpick inserted in the center comes out

½ cup buttermilk

clean. Set aside to cool.

1 large egg white

¹⁄³ cup golden raisins ½ cup milk chocolate chips

4 Frost the cupcakes and decorate with chocolate curls.

Almond Frosting (page 17)

Serve immediately or refrigerate for up to 2 days in an airtight container.

122

Cupcake Cakes

Cupcake Cake Idea · Rectangular tray · Extra gold coins

Chocolate Coin Cupcake Cake

Arrange the cupcakes on the tray and arrange the chocolate coins all around.

Chocolate coins are a favorite Hannukah treat, so they're perfect for topping a plate full of cupcakes. Have plenty of extra chocolate coins on hand, to decorate your dessert table and keep hungry fingers at bay!

Cupcakes

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners and generously grease a 4-inch round cake pan. In a medium

Makes 18 small cupcakes

bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy. Reduce speed and mix in egg, egg white and vanilla extract.

2 Add flour mixture to butter mixture in 3 batches, alternating

Ingredients

with buttermilk, and mixing on low speed after each addition. Cupcakes

Frosting

1½ cups cake flour

2 ounces milk chocolate, chopped

1½ teaspoons baking powder

3¼ ounces unsalted butter, room

Pinch salt

temperature

Beat at high speed for 1 minute until thoroughly combined.

3 Pour batter into cupcake and cake pan until ²⁄³ full. Bake the cupcakes for 15 minutes and the cake for 25 minutes, or until a

2½ cups confectioners' sugar

toothpick inserted in the center comes out clean. Set aside

3 tablespoons milk

to cool.

1 large egg

Garnish

Frosting

1 large egg white

12 chocolate coins

3¼ ounces unsalted butter, room temperature 1 cup demerara sugar

4 Melt chocolate in the top of a double boiler, and then set

1 teaspoon vanilla extract

aside to cool until warm to the touch. In the bowl of an electric

½ cup buttermilk

mixer, beat butter, confectioners' sugar and milk at high speed until light and fluffy. Fold in the melted chocolate. Frost the cupcakes and cake and then top each cupcake with a chocolate coin. Serve immediately or refrigerate for up to 2 days in an airtight container. Holidays

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124

Cupcake Cakes

The Great Pumpkin Cupcake Cake

Spice up your Thanksgiving dessert table with this giant cupcake. If you don't have rolled fondant to make the stem, substitute with a green pipe cleaner.

Makes one 8½ x 15½-inch cupcake

Ingredients Cupcakes

2 batches Vanilla Frosting (page 16)

3 cups canned pumpkin purée

Orange food coloring

3¾ cups brown sugar

Brown food coloring

1½ cups vegetable oil

Green food coloring

6 large eggs

1 tablespoon rolled fondant (sugar

4 cups cake flour

dough)

3 teaspoons baking powder 1½ teaspoons baking soda Pinch salt 3 teaspoons ground cinnamon 1½ teaspoons ground ginger 1 teaspoon allspice 1 cup raisins

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125

Cupcake Cake Idea · Bamboo ribbon · Cake stand · Gourds, mini pumpkins, and other autumn accessories Tie a piece of bamboo ribbon around the base of the cupcake and place the cupcake on the cake stand. Decorate the table with Thanksgiving decorations such as gourds and mini pumpkins.

1 Preheat oven to 350˚F and generously

6 Frost the bottom half of the cake

grease an 8½ x 15½-inch giant cupcake

with brown frosting and the top half with

pan.

orange frosting, then put the two cakes together to make a giant cupcake.

2 In a medium bowl, whisk together pumpkin purée, sugar, oil and eggs.

7 Tint the rolled fondant with green food coloring, shape it into a stem shape

3 Add flour, baking powder, baking

and insert it at the top of the cupcake.

soda, salt, cinnamon, ginger and

Serve immediately or transfer to an

allspice, and whisk until combined. Fold

airtight container and refrigerate for up

in the raisins.

to 2 days.

4 Pour batter into cake pan until ²⁄³ full and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

5 Divide the frosting evenly between 2 bowls. Tint one half of the frosting with orange food coloring and the other half with brown. 126

Cupcake Cakes

Holidays

127

Cupcake Cake Idea · Round serving tray · Toothpicks*

Cinn-apple Cinna-bration Cupcake Cake

Create a double-decker cupcake cake by arranging 17 cupcakes in a circle on the base of the tray. Stack the other

Celebrate the apple harvest on Thanksgiving with this enticing recipe. After all, few things are as tantalizing as the scent of freshly apples baked with cinnamon.

cupcakes on top. Use toothpicks to affix if necessary. * Remove toothpicks before serving.

Makes 24 mini cupcakes

Ingredients

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture in

cupcake pan with paper liners.

3 batches, alternating with buttermilk,

Cupcakes

and mixing on low speed after each

1½ cups cake flour

2 In a medium bowl, sift together flour,

addition. Beat at high speed for 1 minute

1½ teaspoons baking powder

baking powder, cinnamon and salt.

until thoroughly combined. Fold in the

1½ tablespoons cinnamon

diced apple.

Pinch salt

3 In a separate bowl, beat butter and

3¼ ounces unsalted butter, room

sugar at high speed until light and fluffy.

6 Pour batter into cupcake pan until

1 cup light brown sugar

4 Reduce speed and mix in egg, egg

²⁄³ full and bake for about 20 minutes or until a toothpick inserted in the center

1 large egg

white and vanilla extract.

comes out clean.

temperature

1 large egg white

128

1 teaspoon vanilla extract

7 Drizzled warm cupcakes with

½ cup buttermilk

caramel. Serve immediately or

¾ cup finely diced apple

refrigerate for up to 2 days in an

Creamy Caramel (page 18)

airtight container.

Cupcake Cakes

Cupcake Cake Idea · 2-tier cake stand · Cellophane wrapper · Ribbon

Thankful Medley Cupcake Cake

Arrange the cupcakes on both layers of the cake stand.

Add a Mediterranean touch to your Thanksgiving offerings with this flavorful cupcake. It features rosewater, pistachios and Turkish Delight, as well as a smooth white chocolate frosting.

Wrap the stand with cellophane and decorate with a festive ribbon.

Makes 12 regular cupcakes

1 Preheat oven to 350˚F and line a cupcake pan with paper liners. In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed

Ingredients

until light and fluffy.

Cupcakes

Garnish

2 Reduce speed and mix in egg, egg white, rosewater and

1½ cups cake flour

½ cup chopped Turkish Delight

vanilla extract.

1½ teaspoons baking powder Pinch salt

3 Add flour mixture to butter mixture in 3 batches,alternating

3¼ ounces unsalted butter, room

with buttermilk, and mixing on low speed after each addition.

temperature 1 cup light brown sugar

Beat at high speed for 1 minute until thoroughly combined. Fold in the pistachios.

1 large egg 2 tablespoons rosewater

4 Pour batter into cupcake pan until ²⁄³ full. Bake for about 20 minutes or until a toothpick inserted in the center comes out

1 teaspoon vanilla extract

clean. Set aside to cool.

1 large egg white

½ cup buttermilk 2 tablespoons chopped pistachios

5 Frost the cupcakes and decorate with pieces of Turkish

Rich Chocolate Frosting (page 17) made

Delight. Serve immediately or refrigerate for up to 2 days in an

with white chocolate chips

airtight container. Holidays

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Cupcake Cake Idea · Large round plate · Small pot of honey

In Praise of Pecans Cupcake Cake

Place the honey pot in the middle of the plate. Arrange the cupcakes all around.

This twist on the traditional Thanksgiving pecan pie includes sugared pecans both inside and out, and a sweet honey frosting. If you like, substitute the pecans with sugared almonds or peanuts.

Makes 12 regular cupcakes

Ingredients

1 Preheat oven to 350˚F and line a

3 Pour batter into cupcake pan until

cupcake pan with paper liners. In a Cupcakes

Garnish

medium bowl, sift together flour, baking

²⁄³ full. Bake for about 20 minutes, or until a toothpick inserted in the center

1½ cups cake flour

12 sugared

powder and salt. In a separate bowl,

comes out clean. Set aside to cool.

1½ teaspoons baking powder

pecans

beat butter and sugar at high speed until

Pinch salt

light and fluffy. Reduce speed and mix in

4 Frost the cupcakes and garnish

3¼ ounces unsalted butter, room

egg, egg white and vanilla extract.

each with a sugared pecan. Serve immediately or refrigerate for up to

temperature 1 cup light brown sugar

2 Add flour mixture to butter mixture in

1 large egg

3 batches, alternating with buttermilk,

1 large egg white

and mixing on low speed after each

1 teaspoon vanilla extract

addition. Beat at high speed for 1 minute

½ cup buttermilk

until thoroughly combined. Fold in the

½ cup chopped sugared pecans

chopped sugared pecans.

Honey Frosting (page 17)

130

Cupcake Cakes

2 days in an airtight container.

Cupcake Cake Idea · 3-tier cupcake stand

Almond Pear-fection Cupcake Cake

Arrange the cupcakes on each of the tiers on the cupcake stand.

These light cupcakes are a perfect finish to a satisfying Thanksgiving meal. They include fresh autumn fruit, nutty ground almonds, and creamy chocolate ganâche.

Makes 48 mini cupcakes

Ingredients

1 Preheat oven to 350˚F and line a

4 Transfer to the bowl of an electric

cupcake pan with paper liners.

mixer. Add ground almonds, sugar,

Cupcakes

baking powder and vanilla, and mix until

3 large pears, peeled, cored and

2 Place pears in a medium pot and add

chopped into small chunks

water to cover. Bring the water to a boil

just combined.

5 Mix in eggs until combined.

1½ cups ground almonds

over medium heat, and then reduce heat

1 cup sugar

to low and simmer for about 25 minutes,

1 teaspoon baking powder

until soft.

6 Pour batter into cupcake liners until

6 eggs

3 Remove pears from the water with a

²⁄³ full and bake for about 15 minutes, until golden and firm. Set aside to cool.

Chocolate Ganâche (page 18)

slotted spoon and set aside to cool. Then

1 teaspoon vanilla extract

Garnish ¹⁄³ cup flaked almonds

transfer to a food processor and blend

7 Drizzle with chocolate ganâche and

until smooth.

decorate with flaked almonds. Serve immediately or refrigerate for up to 2 days in an airtight container.

Holidays

131

132

Cupcake Cakes

Radiant Roses Cupcake Cake

Who doesn't love roses on Valentine's Day? If you've never made flowers with frosting before, practice on a piece of waxed paper first.

Makes 12 regular cupcakes

Ingredients Cupcakes 1¼ cups cake flour

1 cup brown sugar

½ cup cocoa powder

1 large egg

1½ teaspoons baking powder

1 large egg white

Pinch salt

½ cup buttermilk

3¼ ounces unsalted butter, room

Cherry Frosting (page 17)

temperature

Holidays

133

Cupcake Cake Idea · 1 jug · 1 piece floral foam · 12 wooden skewers* Tuck the foam into the jug and the wooden skewers. Arrange them as you like and make sure they are secure in the foam. Press a cupcake onto the top of each skewer so that it is securely in place. Make sure the skewer doesn't poke out the top of the cupcake. * Remove skewers before serving.

1 Preheat oven to 350˚F and line a

6 Pour batter into cupcake liners until

cupcake pan with gold metallic liners.

²⁄³ full. Bake for about 20 minutes, or until a toothpick inserted in the center

2 In a medium bowl, sift together flour,

comes out clean. Set aside to cool.

cocoa, baking powder and salt.

7 Frost the cupcakes and serve 3 In a separate bowl, beat butter and

immediately or refrigerate for up to

sugar at high speed until light and fluffy.

2 days in an airtight container.

4 Reduce speed and mix in egg and egg white.

5 Add flour mixture to butter mixture in 3 batches, alternating with buttermilk, and mixing on low speed after each addition. Beat at high speed for 1 minute until thoroughly combined.

134

Cupcake Cakes

Holidays

135

Cupcake Cake Idea · Gift box · Red or white tissue paper · Red ribbon

Box of Chocolates Cupcake Cake

Line a gift box with tissue paper and carefully arrange the cupcakes inside.

Boxed chocolates are a Valentine's Day staple. For a lovely cupcake variation, bake a dozen Belgian-style cupcakes and serve in a box wrapped with love!

Close the box, tie it with ribbon, and write a special Valentine's Day message.

Makes 12 regular cupcakes

Ingredients Cupcakes

Garnish

1¹⁄³ cups cake flour ½ cup cocoa powder

Red candy hearts

1 Preheat oven to 350˚F and line a

5 Add flour mixture to butter mixture in

cupcake pan with paper liners.

3 batches, alternating with buttermilk, and mixing on low speed after each

2 In a medium bowl, sift together flour,

addition. Beat at high speed for 1 minute

cocoa, baking powder and salt.

until thoroughly combined. Fold in the

1½ teaspoons baking powder

chocolate chips.

Pinch salt

3 In a separate bowl, beat butter and

3¼ ounces unsalted butter, room

sugar at high speed until light and fluffy.

6 Pour batter into cupcake pan until

1 cup demerara sugar

4 Reduce speed and mix in egg, egg

²⁄³ full. Bake for about 20 minutes or until a toothpick inserted in the center

1 large egg

white and vanilla extract.

comes out clean. Set aside to cool.

temperature

1 large egg white

136

1 teaspoon vanilla extract

7 Frost the cupcakes and sprinkle

½ cup buttermilk

with red hearts. Serve immediately or

¹⁄³ cup chopped Belgian chocolate or Belgian chocolate chips

refrigerate for up to 2 days in an airtight

Cupcake Cakes

container.

Cupcake Cake Idea · 10-inch serving plate · Fresh orange wedges or

Ode to Oranges Cupcake Cake

clementines Place the cake in the center of the plate and arrange the cupcakes, interspersed

If the person you're crazy about isn't crazy about chocolate, this citrus cupcake is sure to delight. Fresh and refreshing, serve it with fragrant herbal tea.

with clementine or orange wedges, all around.

1 Preheat oven to 350˚F. Line a cupcake pan with paper liners

Makes 6 small cupcakes and one 6-inch round cake

and generously grease a 6-inch round cake pan. In a medium bowl, sift together flour, baking powder and salt. In a separate bowl, beat butter and sugar at high speed until light and fluffy.

Ingredients

2 Reduce speed and mix in egg, egg white, orange zest, Cupcakes

Orange Frosting (page 17)

1½ cups cake flour

Orange food coloring

orange extract and poppy seeds.

3 Add flour mixture to butter mixture in 3 batches, alternating

1½ teaspoons baking powder Pinch salt

Garnish

with buttermilk, and mixing on low speed after each addition.

3¼ ounces unsalted butter, room

¼ cup poppy seeds

Beat at high speed for 1 minute until thoroughly combined.

temperature

½ cup candied orange zest

1¼ cups sugar

4 Pour batter into cupcake liners and cake pan until ²⁄³ full.

1 large egg

Bake the cupcakes for about 15 minutes and the cake for about

1 large egg white

25 minutes until a toothpick inserted in the center comes out

3 tablespoons orange zest

clean. Set aside to cool.

1 teaspoon orange extract 1½ tablespoons poppy seeds

5 Frost the cupcakes and cake with frosting, and then

½ cup buttermilk

sprinkle with poppy seeds and candied orange zest on top. Serve immediately or refrigerate for up to 2 days in an airtight container. Holidays

137

138

Cupcake Cakes

Love Me Do Cupcake Cake Here's an unambiguous way of expressing your love: one giant heart cake and two dozen heart-enhanced cupcakes. Great for bringing to Valentine parties at home or school.

Makes 24 small cupcakes and one 11 x 9-inch heart-shaped cake

Ingredients Cupcakes

Frosting

3 cups cake flour

6 ounces unsalted butter, room

3 teaspoons baking powder

temperature

Pinch salt

5 cups confectioners' sugar

6½ ounces unsalted butter, room

1 tablespoon rosewater

temperature 2 cups sugar

Pink food coloring Red food coloring

2 large eggs 2 large egg whites

Garnish

2 teaspoons vanilla extract

Heart sprinkles

1 cup buttermilk 1 cup fresh raspberries

Holidays

139

Cupcake Cake Idea · Heart-shaped plate Place the cake on a heart-shaped plate and place cupcakes with the 'I' 'heart' 'U' on the middle of the cake. Arrange the rest of the cupcakes in a border around the edge of the cake.

Cupcakes

Frosting

1 Preheat oven to 350˚F. Line a

5 Add flour mixture to butter mixture in

7 In the bowl of an electric mixer,

cupcake pan with paper liners and

3 batches, alternating with buttermilk,

beat butter, confectioners' sugar and

generously grease an 11 x 9-inch heart-

and mixing on low speed after each

rosewater extract at high speed until

shaped cake pan.

addition. Beat at high speed for 1 minute

light and fluffy. Tint 3 tablespoons of

until thoroughly combined. Fold in the

frosting with red food coloring, and

raspberries.

divide the rest of the frosting evenly

2 In a medium bowl, sift together flour, baking powder and salt.

between two bowls. Tint one bowl of

6 Pour batter into cupcake liners and

frosting with pink food coloring and

3 In a separate bowl, beat butter and

cake pan until ²⁄³ full. Bake the cupcakes

leave the rest of the frosting white.

sugar at high speed until light and fluffy.

for about 20 minutes and the cake for about 30 minutes, or until a toothpick

8 Pipe the letters I and U on two

4 Reduce speed and mix in eggs, egg

inserted in the center comes out clean.

cupcakes, place the heart candy on a

whites and vanilla extract.

Set aside to cool.

third cupcake, and decorate the rest of the cupcakes with heart sprinkles. Serve immediately or transfer to an airtight container and refrigerate for up to 2 days.

140

Cupcake Cakes

Cupcake Cake Idea

Nuts About You Cupcake Cake

This lovely light treat is an excellent way of showing your love. Top with chocolate frosting and decorate with chocolate curls for extra elegance.

· Toothpicks* · Serving dish · Heart candies Insert a toothpick through the base of each cupcake and arrange the cupcakes around the circumference of the cake. Place the cake on a serving dish and sprinkle heart candies all around. * Remove toothpicks before serving.

Makes 6 small cupcakes and one 6-inch cake

Ingredients Cupcakes

1 Preheat oven to 350˚F. Line a

5 Combine butter and milk in a small

cupcake pan with paper liners and

saucepan and heat over low heat until

generously grease a 6-inch cake pan.

butter melts. Fold into almond mixture.

4 eggs, separated ½ cup sugar

2 Place the egg whites in a large bowl

6 Pour batter into cupcake liners and

½ cup self-rising flour

and beat until stiff peaks form.

cake pan until ²⁄³ full. Bake the cupcakes

²⁄³ cup ground almonds ¾ ounce unsalted butter, room

3 Slowly add sugar and continue

about 25 minutes, or until a toothpick inserted in the center comes out clean.

for about 15 minutes and the cake for

temperature

beating until egg whites are thick and

3 tablespoons milk

glossy. Beat in the egg yolks, one at a

Basic Chocolate Frosting (page 16)

time, until thoroughly combined.

7 Frost the cupcakes and cake and then sprinkle with chocolate curls. Serve

Garnish

4 Sift the flour into the egg mixture then

immediately or refrigerate for up to

Chocolate curls

fold in the ground almonds.

2 days in an airtight container.

Holidays

141

Conversion Charts

The recipes that appear in this cookbook use the standard United States method for measuring liquid and dry or solid ingredients (teaspoons, tablespoons, and cups). The information on this chart is provided to help cooks outside the U.S. successfully use these recipes. All equivalents are approximate.

Metric Equivalents For Different Types Of Ingredients A standard cup measure of a dry or solid ingredient will vary in weight depending on the type of ingredient. A standard cup of liquid is the same volume for any type of liquid. Use the following chart when converting standard cup measures to grams (weight) or milliliters (volume).

Standard

Fine

Cup

Powder

Cupcake Cakes

Granular

Liquid

(ex.rice)

(ex. sugar)

(ex. butter)

Liquid

Solids

(ex. flour)

142

Grain

(ex. milk)

1

=

140 g

=

150 g

=

190 g

=

200 g

=

240 ml

¾

=

105 g

=

113 g

=

143 g

=

150 g

=

180 ml

²⁄³ ½

=

93 g

=

100 g

=

125 g

=

133 g

=

160 ml

=

70 g

=

75 g

=

95 g

=

100 g

=

120 ml

¹⁄³ ¼

=

47 g

=

50 g

=

63 g

=

67 g

=

80 ml

=

35 g

=

38 g

=

48 g

=

50 g

=

60 ml

¹⁄ 8

=

18 g

=

19 g

=

24 g

=

25 g

=

30 ml

Useful Equivalents For Dry Ingredients By Weight

Useful Equivalents For Length

To convert ounces to grams, multiply the number

To convert inches to centimeters, multiply number

of oz by 30

of inches by 2.5 1 in

2.5 cm

1 oz

=

¹⁄ lb

=

30g

6 in

=

½ ft

15 cm

4 oz

=

¼ lb

=

120g

12 in

=

1 ft

30 cm

8 oz

=

½ lb

=

240g

36 in

=

3 ft

12 oz

=

¾ lb

=

480g

40 in

16

Useful Equivalents For Cooking/Oven Temperatures

=

1 yd

90 cm 100 cm

=

1m

Useful Equivalents For Liquid Ingredients By Volume

Fahrenheit Celsius

Gas Mark

Freeze Water

32° F

=

0° C

=

3

1 tsp

=

1 tbls

Room Temperature

68° F

=

20° C

=

4

3 tsp

=

2 tbls

=

¹⁄ cup

=

½ fl oz

=

15 ml

Boil Water

212° F

=

100° C

=

5

4 tbls

=

¼ cup

=

1 fl oz

=

30 ml

Bake

325° F

=

160° C

=

6

¹⁄³ cup

=

2 fl oz

=

60 ml

=

180° C

=

7

5¹⁄³ 8 tbls

=

350° F

=

½ cup

=

3 fl oz

=

80 ml

375° F

=

190° C

=

8

10²⁄³

=

²⁄³ cup

=

4 fl oz

=

120 ml

400° F

=

200° C

12 tbls

=

¾ cup

=

5 fl oz

=

160 ml

425° F

220° C

16 tbls

=

1 cup

=

6 fl oz

=

180 ml

450° F

230° C

1 pt

=

2 cups

=

8 fl oz

=

240 ml

1 qt

=

4 cups

=

16 fl oz

=

480 ml

32 fl oz

=

960 ml

33 fl oz

=

1000ml

1 ml

¼ tsp

2 ml

½ tsp

Broil

Grill

5 ml 8

Conversion Charts

143

Index A

D

J

R

Almond Frosting, 17 Almond Pear-fection Cupcake Cake, 131

Dandy Brandy Cupcake Cake, 92 Daringly Date Cupcake Cakev, 47 Donut Delight Cupcake Cake, 120 Double Trouble Cupcake Cake, 32

Jam Frosting, 17

Radiant Roses Cupcake Cake, 132 Red Velvet & Blue Cupcake Cake, 86 Rich Chocolate Frosting, 17 Royal Icing, 18 Royally Rum Raisin Cupcake Cake, 46

B Banana Birthday Cupcake Cake, 25 Basic Chocolate Frosting, 16 Be My Honey Cupcake Cake, 73 Berry Beautiful Cupcake Cake, 50 Boo-berry Vanilla Cupcake Cake, 112 Bouncing Baby Cupcake Cake, 63 Box of Chocolates Cupcake Cake, 136 Brandy Frosting, 17 Bring on the Brownies Cupcake Cake, 27 Bunny Knows Best Cupcake Cake, 110

Easy Easter Cheesecake Cupcake Cake, 111

Lemon Frosting, 17 Love Me Do Cupcake Cake, 138 Lovely Lavender Cupcake Cake, 40 Luck ‘o’ the Irish Cupcake Cake, 39 Lucky Lemon Cupcake Cake, 102

F

M

Fancy Floral Cupcake Cake, 54 Fantastic Cran-tastic Cupcake Cake, 90

Golden Raisin Cupcake Cake, 122

Magic Marshmallow Mountain Cupcake Cake, 38 Marvelously Maple Cupcake Cake, 108 Minty Masterpiece Cupcake Cake, 49 Momma Knows Best Zesty Cupcake Cake, 62

H

N

V

Happy Hanukkah Cupcake Cake, 116 Happy Holidays Cupcake Cake, 97 Heavenly Halva Cupcake Cake, 45 Honey Frosting, 17

Nuts About You Cupcake Cake, 141 Nutty Noël Cupcake Cake, 96

Vanilla Cupcakes, 14 Vanilla Frosting, 16

O

W

Ode to Oranges Cupcake Cake, 137 Orange Frosting, 17 Over the Rainbow Cupcake Cake, 22

Whisky Warm Up Cupcake Cake, 98 White Wedding Cupcake Cake, 74 Wonderland White Cupcake Cake, 80

E

G Giant Gingerbread Cupcake Cake, 95

C Caterpillar Cutie Cupcake Cake, 28 Charming Chai Cupcake Cake, 107 Cherish the Love Cupcake Cake, 72 Cherry Blossom Cupcake Cake, 109 Cherry Frosting, 17 Chocolate Cheer Cupcake Cake, 91 Chocolate Coin Cupcake Cake, 123 Chocolate Cupcakes, 15 Chocolate Ganâche, 18 Cinn-apple Cin-abbration Cupcake Cake, 128 Colossal Caramel Cupcake Cake, 26 Cream Cheese Frosting, 16 Creamy Caramel, 18

144

Cupcake Cakes

L

I I Do…I Really Do Cupcake Cake, 68 Ice Cream Parlor Cupcake Cake, 34 In Praise of Pecans Cupcake Cake, 130 It’s a Boy! Cupcake Cake, 64 It’s a Girl! Cupcake Cake, 58

P Peppermint Frosting, 17 Pomegranate Proposal Cupcake Cake, 76

S Salted Chocolate Cupcake Cake, 44 Spider Web Cupcake Cake, 114 Sweet Strawberry Cupcake Cake, 53

T Thankful Medley Cupcake Cake, 129 The Great Pumpkin Cupcake Cake, 124 Think! Pink! Cupcake Cake, 106 Triple Chocolate Cupcake Cake, 48