CupCakes

water. To cover or 'flood' the entire surface

Royal Icing of the cookie with icing, the proper
consistency is when you lift the beater, the
ribbon of icing that falls back into the bowl
remains on the surface of the icing for a few
seconds before disappearing.
The icing needs to be used immediately or
transferred to an airtight container as royal
icing hardens when exposed to air. Cover
with plastic wrap when not in use.

Makes about 3 cups

Royal Icing Using Egg Whites:
2 large (60 grams) egg whites ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
2 teaspoons fresh lemon juice 3 cups (330
grams) confectioners (powdered or icing) Vanilla Cupcakes
sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners'
(powdered or icing) sugar
3 tablespoons (30 grams) meringue powder
1/2 teaspoon extract (vanilla, lemon,
almond)
1/2 - 3/4 cup (120 - 180 ml) warm water
Note: Food Coloring (I use Gel Pastes that
can be found at cake decorating and party
Vanilla Cupcakes:
stores or else on-line)
1/2 cup (113 grams) unsalted butter, room
temperature
For Royal Icing with Egg Whites:  In the
2/3 cup (130 grams) granulated white sugar
bowl of your electric mixer (or with a hand
3 large eggs
mixer), beat the egg whites with the lemon
1 teaspoon pure vanilla extract
juice until combined. Add the sifted
Zest of 1 large lemon (outer yellow skin)
powdered sugar and beat on low speed until
1 1/2 cups (195 grams) all purpose flour
combined and smooth. The icing needs to
1 1/2 teaspoons baking powder
be used immediately or transferred to an
1/4 teaspoon salt
airtight container as royal icing hardens
1/4 cup (60 ml) milk
when exposed to air. Cover with plastic wrap
when not in use.
Buttercream Frosting:
2 cups (230 grams) confectioners sugar
For Royal Icing with Meringue Powder: In
(icing or powdered sugar), sifted
the bowl of your electric mixer (or with a
1/2 cup (113 grams) unsalted butter, room
hand mixer), beat the confectioners' sugar
temperature
and meringue powder until combined.  Add
1 teaspoon pure vanilla extract
the water and beat on medium to high speed
2 tablespoons milk or light cream
until very glossy and stiff peaks form (5 to 7
Assorted food colors (if desired)
minutes). If necessary, to get the right
consistency, add more powdered sugar or

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 CupCakes
Vanilla Cupcakes: Preheat oven to 350
degrees F (177 degrees C) and line 12 Coconut Cupcakes
muffin cups with paper liners.
In the bowl of your electric mixer, or with a
hand mixer, beat the butter and sugar until
light and fluffy. Add the eggs, one at a time,
beating well after each addition. Beat in the
vanilla extract and lemon zest. 
In a separate bowl whisk together the flour,
baking powder, and salt.
With the mixer on low speed, alternately add
the flour mixture and milk, in three additions,
beginning and ending with the flour. Scrape
Coconut Cupcakes:
down the sides of the bowl as needed.
2 large eggs
Evenly fill the muffin cups with the batter and
1 3/4 cups (175 grams) sifted cake flour
bake for about 17 - 20 minutes or just until
2 teaspoons baking powder
set and a toothpick inserted into a cupcake
1/4 teaspoon salt
comes out clean. (Do not over bake or the
1/2 cup (113 grams) unsalted butter, at room
cupcakes will be dry.) Remove from oven
temperature
and place on a wire rack to cool. Once the
1 cup (200 grams) granulated white sugar,
cupcakes have completely cooled, frost with
divided
icing. If you want flat topped cupcakes then
1 teaspoon pure vanilla extract
slice off the dome of each cupcake, with a
1 1/2 teaspoons lime or lemon peel
sharp knife, before frosting. If you want to
1/2 cup (120 ml) milk
pipe the frosting, I like to use a large Wilton
1/8 teaspoon cream of tartar
1M star decorating tip. Cupcakes are best
eaten the same day they are made, but they
Cream Cheese Frosting:
can be covered and stored for a few days.
2 1/3 cups (270 grams) confectioners sugar
(icing or powdered sugar), sifted
Buttercream Frosting: In an electric mixer,
3 tablespoons (45 grams) unsalted butter,
or with a hand mixer, cream the butter until
room temperature
smooth and well blended. Add the vanilla
1/2 teaspoon pure vanilla extract
extract. With the mixer on low speed,
4 ounces (113 grams) cream cheese
gradually beat in the sugar. Scrape down
the sides of the bowl. Add the milk and beat
Garnish:
on high speed until frosting is light and fluffy
flaked or shredded coconut (can use
(about 3-4 minutes). Add a little more milk or
sweetened or unsweetened coconut)
sugar, if needed. Tint the frosting with
desired food color (I use the paste food
Coconut Cupcakes: Preheat oven to 350
coloring that is available at cake decorating
degrees F (177 degrees C) and lightly butter
stores and party stores).
or line 12 muffin cups with paper liners.
Separate the eggs while they are still cold,
Makes about 12 cupcakes.
placing the yolks in one bowl and the whites
in another bowl. Cover the two bowls with
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* plastic wrap and allow the eggs to come to
room temperature before using (about 30
minutes).

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 CupCakes
In a mixing bowl sift or whisk together the ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
flour, baking powder, and salt. 
In the bowl of your electric mixer, or with a
hand mixer, beat the butter until soft (about
Chocolate
1-2 minutes). Add 3/4 cup (150 grams) of
the sugar and beat until light and fluffy
(about 2-3 minutes). Scrape down the sides
Cupcakes
of the bowl. Add egg yolks, one at a time,
beating well after each addition. Scrape
down the sides of the bowl. Beat in the
vanilla extract and lime peel. Then, with the
mixer on low speed, alternately add the flour
mixture and milk, in three additions,
beginning and ending with the flour.  
In a clean bowl of your electric mixer, with
the whisk attachment, (or with a hand mixer)
beat the egg whites until foamy. Add the
cream of tartar and continue beating until Chocolate Cupcakes:
soft peaks form. Gradually add the 1/2 cup (50 grams) Dutch-processed cocoa
remaining 1/4 cup (50 grams) of sugar and powder
continue to beat until stiff peaks form. With a 1 cup (240 ml) boiling hot water
rubber spatula gently fold a little of the 1 1/3 cups (175 grams) all purpose flour
whites into the batter to lighten it, and then 2 teaspoons baking powder
fold in the remaining whites until combined. 1/4 teaspoon salt
Do not over mix the batter or it will deflate. 1/2 cup (113 grams) unsalted butter, room
Evenly fill the 12 muffin cups with the batter temperature
and bake for about 18 - 20 minutes or until 1 cup (200 grams) granulated white sugar
nicely browned and a toothpick inserted into 2 large eggs
a cupcake comes out clean. Remove from 2 teaspoons pure vanilla extract
oven and place on a wire rack to cool
completely. With a knife or offset spatula, Chocolate Fudge Frosting:
spread frosting on each cupcake. If you 4 ounces (120 grams) unsweetened
want to pipe the frosting, I like to use a large chocolate, coarsely chopped
Wilton 1M (open or closed) star decorating 2/3 cup (150 grams) unsalted butter, room
tip. Garnish with coconut. These cupcakes temperature
are best the day they are made but they can 1 1/3 cups (160 grams) confectioners
be stored in the refrigerator for a few days. (powdered or icing) sugar, sifted
Bring to room temperature before serving. 1 1/2 teaspoons pure vanilla extract

Cream Cheese Frosting: In an electric Chocolate Cupcakes: Preheat oven to 375

mixer, or with a hand mixer, cream the degrees F (190 degrees C). Lightly butter, or
butter until smooth and well blended. Beat in line 16 muffin cups with paper liners.
the vanilla extract. With the mixer on low In a small bowl stir until smooth the boiling
speed, gradually beat in the sugar. Scrape hot water and the cocoa powder. Let cool to
down the sides of the bowl. Add the cream room temperature.
cheese and beat on high speed until frosting In another bowl, whisk together the flour,
is light and fluffy (about 3-5 minutes).  baking powder, and salt.
Then in the bowl of your electric mixer, or
Makes 12 cupcakes with a hand mixer, beat the butter and sugar

3
 CupCakes
until light and fluffy. Add the eggs, one at a
time, beating until smooth. Scrape down the White Cupcakes
sides of the bowl as needed. Beat in the
vanilla extract. Add the flour mixture and
beat only until incorporated. Then add the
cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with
batter and bake for about 16 - 20 minutes or
until risen, springy to the touch, and a
toothpick inserted into a cupcake comes out
clean. (Do not over bake or the cupcakes
will be dry.) Remove from oven and place on
a wire rack to cool. Once the cupcakes have
White Cupcakes:
completely cooled, frost with icing. You can
2 large eggs
either spread the frosting on the cupcakes
1 3/4 cups (175 grams) sifted cake flour
with a small spatula or if piping, use a large
2 teaspoons baking powder
Wilton 1M open star tip to make lovely
1/4 teaspoon salt
swirls. These cupcakes are best the day
1/2 cup (113 grams) unsalted butter, at room
they are made, but can be covered and
temperature
stored for a few days.
1 cup (200 grams) granulated white sugar,
divided
Chocolate Frosting: Melt the chocolate in a
1 teaspoon pure vanilla extract
heatproof bowl placed over a saucepan of
1/2 cup (120 ml) milk
simmering water. Remove from heat and let
1/8 teaspoon cream of tartar
cool to room temperature.
In the bowl of your electric mixer, or with a
Butter Frosting:
hand mixer, beat the butter until smooth and
2 cups (230 grams) confectioners sugar
creamy (about 1 minute). Add the sugar and
(icing or powdered sugar), sifted
beat until it is light and fluffy (about 2
1/2 cup (113 grams) unsalted butter, room
minutes). Beat in the vanilla extract. Add the
temperature
chocolate and beat on low speed until
1 teaspoon pure vanilla extract
incorporated. Increase the speed to
2-3 tablespoons milk or light cream
medium-high and beat until frosting is
Assorted food colors (if desired)
smooth and glossy (about 2 -3 minutes).
Garnish: (optional)
Makes about 16 cupcakes.
Colored Sprinkles

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* White Cupcakes: Preheat oven to 350

degrees F (177 degrees C) and lightly butter
or line 12 muffin cups with paper liners.
While eggs are still cold separate the eggs,
placing the yolks in one bowl and the whites
in another bowl. Cover the two bowls with
plastic wrap and allow the eggs to come to
room temperature before using (about 30
minutes).
In a mixing bowl sift or whisk together the
flour, baking powder, and salt. Set aside.

4
 CupCakes
In the bowl of your electric mixer, or with a Makes 12 cupcakes
hand mixer, beat the butter until soft (about
1-2 minutes). Add 3/4 cup (150 grams) of ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
the sugar and beat until light and fluffy
(about 2-3 minutes). Scrape down the sides
of the bowl. Add egg yolks, one at a time,
Pumpkin
beating well after each addition. Scrape
down the sides of the bowl. Beat in the Cupcakes
vanilla extract. Then, with the mixer on low
speed, alternately add the flour mixture and
milk, in three additions, beginning and
ending with the flour.  
In a clean bowl of your electric mixer, with
the whisk attachment, (or with a hand mixer)
beat the egg whites until foamy. Add the
cream of tartar and continue beating until
soft peaks form. Gradually add the
remaining 1/4 cup (50 grams) of sugar and
continue to beat until stiff peaks form. With a
rubber spatula gently fold a little of the Pumpkin Cupcakes:
whites into the batter to lighten it, and then 1 1/2 cups (195 grams) all purpose flour
fold in the remaining whites until combined. 1 teaspoon baking soda
Do not over mix the batter or it will deflate. 1 teaspoon ground cinnamon
Evenly fill the 12 muffin cups with the batter 1/4 teaspoon ground ginger
and bake for about 18 - 20 minutes or until 1/4 teaspoon ground cloves
nicely browned and a toothpick inserted into 1/2 teaspoon salt
a cupcake comes out clean. Remove from 1/2 cup (113 grams) unsalted butter, room
oven and place on a wire rack to cool temperature
completely. With a knife or offset spatula, 1 cup (200 grams) granulated white sugar
spread frosting on each cupcake. If you 2 large eggs
want to pipe the frosting, I often use a large 1 teaspoon pure vanilla extract
Wilton 1M (open or closed) star or a large 3/4 cup (75 grams) solid packed, canned
plain decorating tip. Garnish with colored pumpkin puree
sprinkles. These cupcakes are best served
the same day, but they can be stored at Cream Cheese Frosting:
room temperature for a few days. 4 ounces (113 grams) cream cheese, room
temperature
Butter Frosting: In an electric mixer, or with 2 tablespoons (25 grams) unsalted butter,
a hand mixer, cream the butter until smooth room temperature
and well blended. Add the vanilla extract. 1/2 teaspoon pure vanilla extract
With the mixer on low speed, gradually beat 1 1/2 cups (175 grams) confectioners
in the sugar. Scrape down the sides of the (powdered or icing) sugar, sifted
bowl. Add the milk and beat on high speed
until frosting is light and fluffy (about 5 Garnish:
minutes). Tint the frosting with desired food 1 cup (110 grams) pecans or walnuts or
color (I use the paste food coloring that is English Toffee Bits
available at cake decorating stores and
party stores). Pumpkin Cupcakes:  Preheat oven to 350
degrees F (177 degrees C). Place rack in

5
 CupCakes
the middle of the oven. Line 12 muffin cups
with paper liners or spray each cup with a Banana Chocolate
non-stick vegetable spray.

Cupcakes
In a large bowl, sift together the flour, baking
soda, ground spices, and salt. 
In the bowl of your electric mixer, or with a
hand mixer, cream the butter and sugar until
light and fluffy. Add the eggs, one at a time,
beating well after each addition. Beat in the
vanilla extract. Scrape down the sides of the
bowl. With the mixer on low speed,
alternately add the flour mixture and
pumpkin puree, in three additions, beginning
and ending with the flour mixture.  
Fill the muffin cups evenly with the batter
using two spoons or an ice cream Banana Chocolate Cupcakes:
scoop. Place in the oven and bake for about 2 cups (400 grams) granulated white sugar
18 - 20 minutes, or until firm to the touch 1 3/4 cups (245 grams) all-purpose flour
and a toothpick inserted in the center of one 3/4 cup (75 grams) unsweetened cocoa
of the cupcakes comes out clean. Place on powder (regular or Dutch-processed)
a wire rack to cool. 1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Cream Cheese Frosting: In the bowl of 1/2 teaspoon salt
your electric mixer, or with a hand mixer, 2 large eggs
beat the cream cheese until smooth. Add 1 cup mashed ripe bananas (about 2
the butter and beat until incorporated and medium sized bananas)
smooth. Add the vanilla extract and 1 cup (240 ml) warm water
confectioners sugar and beat until fluffy (2-3 1/2 cup (120 ml) milk
minutes). Pipe or spread the frosting on the 1/2 cup (120 ml) canola or corn oil
cupcakes. Sprinkle with toasted and 1 1/2 teaspoons pure vanilla extract
chopped nuts or English Toffee Bits.
Chocolate Ganache Frosting:
To toast nuts:  Preheat oven to 350 8 ounces (227 grams) semisweet or
degrees F (180 degrees C) and place rack bittersweet chocolate, cut into small pieces
in the center of the oven. Place the nuts on 3/4 cup (180 ml) heavy whipping cream
a baking sheet and bake for about 8 - 10 1 tablespoon (14 gram) unsalted butter
minutes or until brown and fragrant. Cool
completely and then chop coarsely. Banana Chocolate Cupcakes: Preheat
oven to 350 degrees F (180 degrees C) and
Makes about 12 regular-sized cupcakes. place rack in the center of the oven. Line 24
regular-sized muffin cups with paper liners
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* or spray each cup with a non stick vegetable
spray.
In a large bowl whisk together the sugar,
flour, cocoa powder, baking powder, baking
soda, and salt.
In another large bowl, whisk together the
eggs, mashed bananas, water, milk, oil, and
vanilla extract. Add the wet ingredients to

6
 CupCakes
the dry ingredients and stir, or whisk, until 2 large egg yolks, room temperature
combined. Pour or scoop the batter into the 1 1/2 teaspoons pure vanilla extract
muffin cups, about 3/4 full, and bake for 1/2 cup (120 ml) sour cream or whole plain
about 20 minutes or until a toothpick yogurt, room temperature
inserted in the center of a cupcake comes
out clean.   Chocolate Fudge Frosting:
Remove from oven and let cool on a wire 4 ounces (120 grams) unsweetened
rack. Frost with the Ganache. chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room
Ganache: Place the chopped chocolate in a temperature
medium sized stainless steel, or heatproof 1 1/3 cups (160 grams) confectioners
bowl. Set aside. Heat the cream and butter (powdered or icing) sugar, sifted
in a small saucepan over medium 1 1/2 teaspoons pure vanilla extract
heat. Bring just to a boil. Immediately pour
the boiling cream over the chocolate and Garnish: (optional)
allow to stand for 5 minutes. Stir until Colored Sprinkles or Shaved Chocolate
smooth. Let the Ganache cool completely,
and then beat until soft and fluffy. With an Yellow Cupcakes: Preheat oven to 350
offset spatula or knife, spread the frosting on degrees F (177 degrees C) and lightly butter
top of each cupcake. You can also pipe the or line 12 muffin cups with paper liners.
frosting. Can garnish with colored sprinkles. In the bowl of your electric mixer, or with a
Can be stored in the refrigerator for several hand mixer, beat to combine the flour,
days. Bring to room temperature before sugar, baking powder, and salt. Add the
serving. butter, egg, egg yolks, vanilla extract, and
sour cream. Beat the wet and dry
Makes about 24 regular-sized cupcakes. ingredients together at medium speed until
the batter is smooth and satiny, about 30
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* seconds. Scrape down the sides of the bowl.
If necessary, stir the batter with a rubber
Yellow Cupcakes spatula until the flour is fully incorporated.
Evenly fill the muffin cups with the batter and
bake for about 20 - 25 minutes or until pale
gold and a toothpick inserted into a cupcake
comes out clean. Remove from oven and
place on a wire rack to cool. Once the
cupcakes have completely cooled, frost with
icing. You can either spread the frosting on
the cupcakes with a small spatula or, if
piping, use a large Wilton 1M open or closed
star tip to make lovely swirls. These
cupcakes are best the day they are made,
Yellow Cupcakes: although they will keep for a few days at
1 1/2 cups (195 grams) all purpose flour room temperature.
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder Chocolate Frosting: Melt the chocolate in a
1/4 teaspoon salt heatproof bowl placed over a saucepan of
1/2 cup (113 grams) unsalted butter, room simmering water. Remove from heat and let
temperature (cut into pieces) cool to room temperature.
1 large egg, room temperature

7
 CupCakes
In the bowl of your electric mixer, or with a 1/4 cup (30 grams) confectioners' (icing or
hand mixer, beat the butter until smooth and powdered) sugar, sifted
creamy (about 1 minute). Add the sugar and 1/3 cup (80 ml) cold heavy whipping cream
beat until it is light and fluffy (about 2 (double cream) (35-40% butterfat)
minutes). Beat in the vanilla extract. Add the
chocolate and beat on low speed until Red Velvet Cupcakes: Preheat oven to 350
incorporated. Increase the speed to degrees F (175 degrees C) and line 12
medium-high and beat until frosting is muffin tins with paper cupcake liners.
smooth and glossy (about 2 -3 minutes). In a large bowl sift together the flour, salt,
Makes 12 cupcakes and cocoa powder.
In the bowl of your electric mixer, or with a
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* hand mixer, beat the butter until soft (about
1-2 minutes). Add the sugar and beat until
Red Velvet light and fluffy (about 2-3 minutes). Add the
egg and beat until incorporated. Scrape
down the sides of the bowl. Add the vanilla
Cupcakes extract and beat until combined.
In a measuring cup whisk the buttermilk with
the red food coloring. With the mixer on low
speed, alternately add the flour mixture and
buttermilk to the butter mixture, in three
additions, beginning and ending with the
flour.
In a small cup combine the vinegar and
baking soda. Allow the mixture to fizz and
then quickly fold into the cake batter. 
Working quickly, divide the batter evenly
among the 12  muffin cups and smooth the
Red Velvet Cupcakes: tops with an offset spatula or the back of a
1 1/4 cups (125 grams) sifted cake flour spoon. Bake in the preheated oven for
1/4 teaspoon salt approximately 18 - 23 minutes, or until a
1 tablespoons (10 grams) regular or Dutch- toothpick inserted in the center of the
processed cocoa powder cupcakes comes out clean.
1/4 cup (57 grams) unsalted butter, at room Cool the cakes in their pans on a wire rack
temperature for 10 minutes and them remove from pan.
3/4 cups (150 grams) granulated white Let cool completely before frosting. Either
sugar spread the frosting with a knife or offset
1 large egg spatula, or use a large 1M Wilton open star
1/2 teaspoon pure vanilla extract decorating tip to pipe the frosting.
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring Cream Cheese Frosting: In the bowl of
1/2 teaspoon white distilled vinegar your electric mixer, or with a hand mixer,
1/2 teaspoon baking soda beat the cream cheese until smooth. Add
the vanilla and confectioners sugar and beat
Cream Cheese Frosting: until smooth. Using the whisk attachment,
4 ounces (113 grams) cream cheese, room gradually add the heavy cream and whip
temperature until the frosting is thick enough to pipe. Add
1/4 teaspoon pure vanilla extract more sugar or cream as needed to get the
right consistency.

8
 CupCakes
Makes 12 cupcakes. Chocolate Cupcakes: Preheat oven to 350
degrees F (177 degrees C) and place rack
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* in center of oven. Line 15 muffin cups with
paper liners.
Chocolate In a stainless steel or heatproof bowl place
the chopped unsweetened chocolate and
cocoa powder. Pour the boiling water over
Marshmallow the chocolate and cocoa powder and stir
until they have melted. Set aside to cool
while you make the batter.
Cupcakes In a separate bowl, whisk to combine, the
flour, baking powder, baking soda, and salt. 
In the bowl of your electric mixer, or with a
hand mixer, beat the butter until smooth and
creamy. Gradually add the sugar and
continue beating until the mixture is
fluffy. Add the eggs, one at a time, beating
well after each addition. Scrape down the
sides of the bowl as needed. Add the vanilla
extract and melted chocolate mixture and
beat to combine.
Add the milk and flour mixtures in three
Chocolate Marshmallow Cupcakes:
additions, beginning and ending with the
2 ounces (60 grams) unsweetened
flour mixture. Beat only until the ingredients
chocolate, chopped
are incorporated.
2 tablespoons (15 grams) unsweetened
Evenly divide the batter among the muffin
cocoa powder (not Dutch-processed)
cups, and bake for about 18 - 23 minutes or
1/2 cup (120 ml) boiling water
until a toothpick inserted in the center of a
1 cup plus 2 tablespoons (150 grams) all
cupcake comes out clean. Remove from
purpose flour
oven and place on a wire rack to cool. Pipe
1 teaspoon baking powder
(I used a Wilton 1M star tip) or spread
1/2 teaspoon baking soda
frosting on each cupcake.
1/4 teaspoon salt
Marshmallow Cream Frosting: In the bowl
1/2 cup (113 grams) unsalted butter, room
of your electric mixer, or with a hand mixer,
temperature
beat the butter until smooth and well
1 cup (200 grams) granulated white sugar
blended. Beat in the vanilla extract and
2 large eggs
marshmallow creme. With the mixer on low
1 teaspoon pure vanilla extract
speed, gradually beat in the sugar. Scrape
1/2 cup (120 ml) milk
down the sides of the bowl as needed. Add
Marshmallow Cream Frosting:
the cream and beat to combine. Then, on
1 cup (226 grams) unsalted butter, room
high speed, beat frosting until it is light and
temperature
fluffy (about 3-5 minutes). Add more cream
1 teaspoon pure vanilla extract
or confectioners sugar if necessary to get
1 - 7 ounce (198 grams) jar of marshmallow
the right piping consistency.
creme
2 cups (230 grams) confectioners sugar
Makes about 15 regular-sized cupcakes.
(icing or powdered sugar), sifted
2-4 tablespoons light cream
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

9
 CupCakes
until a toothpick inserted in the center of a
Carrot Cupcakes cupcake comes out clean.  
Remove from the oven and let cool
completely on a wire rack. Pipe or with a
knife or small metal spatula spread the
cream cheese frosting on top of each
cupcake. Cover and refrigerate the
cupcakes until serving time.

Frosting: In the bowl of your electric, or with

a hand mixer, beat the butter and cream
cheese until very smooth and
creamy. Gradually beat in the powdered
Carrot Cupcakes:
sugar until fully incorporated and
2 cups (260 grams) all-purpose flour
smooth. Beat in the vanilla extract.
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Makes 20 cupcakes.
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
1 cup (240 ml) safflower, corn, or canola oil
2 cups (210 grams) finely grated raw carrots Lemon Vanilla
1 cup grated apple (approximately 2 large)

Cupcakes
1/2 cup (55 grams) pecans or walnuts,
coarsely chopped
1 cup (100 grams) raisins or currants

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room
temperature
8 ounces (227 grams) cream cheese, room
temperature
3 cups (330 grams) confectioners'
(powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
Vanilla Cupcakes:
Carrot Cupcakes: Preheat oven to 350 1/2 cup (113 grams) unsalted butter, room
degrees F (180 degrees C) and place rack temperature
in center of oven. Place paper liners in 20 2/3 cup (130 grams) granulated white sugar
muffin cups. 3 large eggs
In a separate bowl whisk together the flour, 1 teaspoon pure vanilla extract
baking soda, salt, and ground cinnamon.  Zest of 1 large lemon (outer yellow skin)
In another large bowl whisk the eggs, sugar, 1 1/2 cups (195 grams) all purpose flour
and oil until slightly thickened. Fold in the 1 1/2 teaspoons baking powder
flour mixture until incorporated. With a large 1/4 teaspoon salt
rubber spatula fold in the grated carrots, 1/4 cup (60 ml) milk
grated apple, chopped nuts, and raisins.
Evenly divide the batter between the 20 Filling:
muffin cups and bake about 20 minutes or

10
 CupCakes
1/3 - 1/2 cup (80 - 120 ml) lemon curd (store hollandaise sauce) (160 degrees F or 71
bought or homemade) (recipe follows) degrees C). This will take approximately 10
minutes. Remove from heat and
Lemon Curd: immediately pour through a fine strainer to
3 large eggs remove any lumps. Cut the butter into small
1/3 cup (80 ml) fresh lemon juice (2-3 pieces and whisk into the mixture until the
lemons) butter has melted. Add the lemon zest and
1 tablespoon (4 grams) finely shredded let cool. The lemon curd will continue to
lemon zest thicken as it cools. Cover immediately (so a
3/4 cup (150 grams) granulated white sugar skin doesn't form) and refrigerate until
4 tablespoons (56 grams) unsalted butter, at cold. The lemon curd can be made several
room temperature and cut into small pieces days (up to a week) in advance.
Whipped Cream:
1 cup (240 ml) heavy whipping cream Frosting: In a large mixing bowl place the
1/2 teaspoon pure vanilla extract whipping cream, vanilla extract, and sugar
1 tablespoon (15 grams) granulated white and stir to combine. Cover and chill the bowl
sugar and wire whisk in the refrigerator for at least
Vanilla Cupcakes: Preheat oven to 350 30 minutes. When chilled, beat the mixture
degrees F (177 degrees C) and line 12 until stiff peaks form. Spread frosting on
muffin cups with paper liners. each cupcake with a knife or spatula, or
In the bowl of your electric mixer, or with a if you want to pipe the frosting, I like to use a
hand mixer, beat the butter and sugar until large Wilton 1M star decorating tip.
light and fluffy. Add the eggs, one at a time, If not serving the cupcakes immediately,
beating well after each addition. Scrape cover and place in the refrigerator until
down the sides of the bowl as needed. Beat serving time.
in the vanilla extract and lemon zest. 
In a separate bowl whisk together the flour, Makes 12 cupcakes
baking powder, and salt.
With the mixer on low speed, alternately add ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
the flour mixture and milk, in three additions,
beginning and ending with the flour. Scrape
down the sides of the bowl as needed.
Individual
Fill the muffin cups with batter. Bake for
about 18 - 20 minutes or until nicely
browned and a toothpick inserted into a
Cheesecakes
cupcake comes out clean. Remove from
oven and place on a wire rack to cool. Once
the cupcakes have cooled completely, cut a
deep hole in the center of each cupcake,
using a melon baller or the end of a large
pastry tip. Fill each hole with a heaping
teaspoon of lemon curd.

Lemon Curd: In a stainless steel bowl

placed over a saucepan of simmering water,
whisk together the eggs, sugar, and lemon Crust:
juice until blended. Cook, stirring constantly 1 cup (100 grams) graham wafer crumbs or
(to prevent it from curdling), until the mixture crushed digestive biscuits
becomes thick (like sour cream or a

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 CupCakes
1 tablespoon (15 grams) granulated white or drizzle with melted chocolate. These
sugar cheesecakes can be covered and stored in
4 - 5 tablespoons (55-65 grams) butter, the refrigerator for several days.
melted
Makes 12 individual cheesecakes. 
Filling:
2 - 8 ounce (454 grams) packages of full fat ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
cream cheese, room temperature
2/3 cup (130 grams) granulated white sugar
1/8 teaspoon salt
Black Bottom
2 large eggs, room temperature
1 teaspoon pure vanilla extract Cupcakes
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room
temperature

Cheesecakes: Preheat oven to 300

degrees F (150 degrees C) and place oven
rack in the center of the oven. Line 12 muffin
cups with paper liners. (Can also use
silicone baking cups.)

For Crust: In a small bowl combine the

graham cracker crumbs, sugar, and melted Cream Cheese Filling:
butter. Press a heaping tablespoon of 8 ounces (227 grams) cream cheese, room
crumbs onto the bottoms of the 12 muffin temperature
cups. Cover and refrigerate while you make 1/3 cup (65 grams) granulated white sugar
the filling. 1 large egg
1/2 teaspoon pure vanilla extract
For Filling: In the bowl of your electric mixer
(or with a hand mixer), beat the cream Chocolate Cupcakes:
cheese on low speed until creamy and 1 1/2 cups (195 grams) all purpose flour
smooth. Add the sugar and salt and beat 1 cup (200 grams) granulated white sugar
until combined. Scrape down the sides of 1/3 cup (30 grams) natural unsweetened
the bowl as needed. Add the eggs, one at a cocoa powder (not Dutch processed)
time, beating until incorporated. Add the 1 teaspoon baking soda
vanilla extract, lemon zest, and sour cream 1/4 teaspoon salt
and beat until incorporated. Remove the 1 cup (240 ml) water
crusts from the refrigerator and evenly divide 1/3 cup (80 ml) vegetable,corn or canola oil
the filling among the 12 muffin cups.  (or other flavorless oil)
Bake for about 18 - 22 minutes or until firm 1 tablespoon white vinegar
but the centers of the cheesecakes still 1 teaspoon pure vanilla extract
wobble a little. Remove from oven and place
on a wire rack. Let cool and then cover with Black Bottom Cupcakes: Preheat oven to
plastic wrap and refrigerate (a few hours or 350 degrees F (177 degrees C) and line 12
even overnight). muffin cups with paper liners.
To serve, gently peel off the paper liners and
place on your serving plate. Serve with Cream Cheese Filling: In your electric
strawberry or raspberry sauce, fresh berries, mixer, or with a hand mixer, beat the cream

12
 CupCakes
cheese until smooth. Add the sugar, egg,
and vanilla extract and beat until creamy
and smooth. Set aside while you make the
Chocolate Cupcake batter.
Chocolate Cupcakes: In a large bowl sift
together the flour, sugar, cocoa powder,
baking soda, and salt. In a separate bowl
mix the water, oil, vinegar, and vanilla
extract. Make a well in the center of the dry
ingredients and stir in the wet ingredients
until nice and smooth. Evenly divide the
batter among the 12 muffin cups. Then
spoon a few tablespoons of the cream
cheese filling into the center of each
cupcake.
Bake in the preheated oven for about 25
minutes, or until the cream cheese filling has
set and the cupcakes feel springy to the
touch (a toothpick inserted into the
chocolate part of the cupcake will come out
clean). Remove from oven and place on a
wire rack to cool. The cupcakes can be
covered and stored in the refrigerator for
about 3 - 4 days.

Makes 12 large cupcakes

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