Recipes

Flower CupcakesAdapted from Ina Garten 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature2 2/3 cups sugar6 extra-large eggs, at room temperature1 cup sour cream, at room temperature1 1/2 teaspoons pure vanilla extract3 cups all-purpose flour1/3 cup cornstarch1 teaspoon kosher salt1 teaspoon baking soda Icing3/4 pound (3 sticks) unsalted butter, at room temperature1 pound…

Ingredients:1 1/2 cups all-purpose flour3/4 cup unsweetened dutch-process cocoa powder1 1/2 cups sugar1 1/2 teaspoons baking soda3/4 teaspoon baking powder3/4 teaspoon salt2 large eggs3/4 cup warm water3/4 cup buttermilk3 tablespoons vegetable oil, such as safflower1 tablespoon pure vanilla extractInstructions:1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour,…

Special equipment: 12-cup muffin or cupcake pan Preheat the oven to 350 degrees F.  Line a 12-cup muffin or cupcake pan with 12 paper liners.  In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar and 1/2 the grated lemon zest, and beat until the mixture is…

Ingredients:1 teaspoon vanilla extract1 whole vanilla bean, split lengthwise (see Tip)Cupcakes1/2 teaspoon salt2 ounces bittersweet or semisweet chocolate, finely choppedPinch of salt1 cup granulated sugar1/4 cup all-purpose flour, siftedSprinkles for decoration1 large egg yolk1 cup packed confectioners’ sugar, sifted1 cup cake flour1 teaspoon baking soda1/4 cup canola oil2 tablespoons unsweetened cocoa powder1 cup whole-wheat pastry…

Ingredients:12 Cupcakes Any flavor1 container(s) Your Favorite Frosting12 pink jellybeans24 piece(s) Dentyne Ice chewing gum (or similar style)1 container(s) Wilton gel icing colors – black1 package(s) white almond bark

This recipe is adapted from the recipe featured on the back of Joy Ice Cream Cone boxes. Joy sells a special baking and storage pan that fits the cones perfectly, but I’ve found that a popover pan works perfectly. (And a regular cupcake pan should work, too—you may need to use aluminum foil to stuff…

Ingredients:24 Go-To Vanilla Cupcakes2 cups Vanilla American Buttercream1 1/2 cups Coconut Grass, recipe follows1/2 cup Egg Yolk-Tinted Frosting1/3 cup chocolate sprinkles2 cups sweetened shredded coconut1 to 2 teaspoons liquid green food coloring1/2 to 1 teaspoon liquid yellow food coloringInstructions:Special equipment: Pastry bag; Wilton #70 leaf tipFrost the cupcakes with the buttercream. Create a dip in…

Oh, people. I know you’re pumpkin-ed out and it is not even Thanksgiving yet. But if there could be room in your gullet for one more pumpkin love — perhaps even as a last minute, the-heck-with-pie, Hail Mary pass of a Thanksgiving meal dessert — I think that these wee cakes are a worthy cause.…

This classic dessert is even cuter and easier to enjoy in cupcake form. Advertisement – Continue Reading Below Cal/Serv: 402 Yields: 12 Prep Time: 0 hours 30 mins Total Time: 1 hour 30 mins 2 tbsp. cornstarch 3 tbsp. granulated sugar tsp. kosher salt 1 1/2 c. whole milk 1 c. heavy cream 4 large…

Ingredients:1 batch of Chocolate High Cupcakes1 batch of Vanilla Buttercream Frosting1 24 oz package of black fondant1 24 oz package of yellow fondant1/4 cup water