cupcakes Shelly Kalduns Kaldunski ki
Luscious bakeshop favorites from your home kitchen
Contents
7 Introduction
40 Fruit & Nut Cupcakes
64 Chocolate Cupcakes
20 Basic Cupcakes
43 TripleBe ripleBerryCupca rryCupcakes kes 44 Grapefruit&Buttermilk Cupcakes 47 RoseWater&Raspberry Cupcakes 48 LemonBlueberryCrunch Cupcakes 49 SourCh SourCherry–Almo erry–AlmondCup ndCupcake cakess 50 LimeM LimeMeringu eringueCupc eCupcakes akes 52 Tang angeri erine neCupc Cupcake akess 53 Appl 53 AppleSp eSpic iceC eCupc upcake akess 55 Coco Coconut nut-Lim -LimeCupc eCupcakes akes 56 Mini MiniStraw StrawberryChee berryCheesecak secakes es 58 Rum RumRaisi RaisinCupc nCupcakes akes 59 Banana BananaCara CaramelC melCupcak upcakes es 60 PB PB&J &JCu Cupca pcakes kes 62 Pump Pumpkin kinPec PecanCu anCupcak pcakes es 63 Haze 63 Hazeln lnut ut–Bro –Brown wn Butter Cupcakes
67 67 68 69 70 73 74 74 75 76 79 79 80
23 23 24 24 27 27 28 31 32 33 33 34 36 37 37 38
Van anill illaC aCupc upcake akess Yello ellowCupc wCupcakes akes Choco Cho colat lateCu eCupca pcakes kes Devil’sFo Devil’ sFoodCup odCupcake cakess Carrot Carr otCak CakeC eCupc upcake akess Gingerbrea Ginger breadCupc dCupcakes akes Mocha Moc haCupcake Cupcakess Chai&Ho Chai &HoneyCu neyCupcak pcakes es Crumbca Crum bcake keCupc Cupcake akess Strawb Str awberry erryCupc Cupcake akess LemonPo Lemon PoppySeedC ppySeedCupcak upcakes es
BlackForestC BlackFo restCupcak upcakes es MexicanChocolateCupcakes RedVe Red Velvet lvetCupcak Cupcakes es GermanChocolateCupcakes MiniChoc Min iChocolat olatee-Mint MintCupca Cupcakes kes MoltenCh Molt enChoco ocolate lateCupca Cupcakes kes Triple ripleChoco Chocolate lateCupca Cupcakes kes Black& Blac k&Whit WhiteC eCupc upcake akess RockyR Roc kyRoad oadCu Cupca pcakes kes WhiteCh White Choco ocolat late e &Raspb &R aspberry erryCupc Cupcake akess
82 Special-Occasion Cupcakes
85 Salt Salted edCar Caram amel elCupc Cupcake akess 86 Tres resLec Leches hesCup Cupcak cakes es 87 Tir iram amisisu uCu Cupc pcak akes es 88 88 Ju Jumbo mboMa Malte ltedC dChoc hocola olate te ChipCupcakes 91 Mi Mini niStic Sticky kyTToff offee eePu Puddi dding ng Cupcakes 92 Ic Ice eCr Crea eam mCup Cupca cake kess 95 East Easter erEggN EggNest estCupc Cupcake akess 96 Fo Fourt urtho hofJ fJuly ulyCu Cupca pcakes kes 99 99 CreepyCrawlerHalloween Cupcakes 100 Christm ChristmasP asPepperm eppermint int Cupcakes
102 Frostings, Fillings & Finishes
104 BasicButterc 104 BasicButtercream ream 105 Butter Buttercrea creamFla mFlavors vors 106 CreamCheeseFrosting withvariations 107 10 7 Pea Peanut nutButter ButterFro Frosting sting 108 Merin MeringueF gueFrosti rosting ng 109 Marsh Marshmall mallowF owFrosti rosting ng 110 11 0 Swee Sweeten tened edWhippe WhippedC dCrea ream m 111 11 1 German GermanChoco Chocolate lateT Topping opping 112 11 2 Ric RichC hChoc hocola olate teGlaze Glaze 113 GooeyChocolateGlaze 114 11 4 Va Vanill nillaGlaze aGlazewith withvariat variations ions 115 11 5 Grap Grapefr efruit uito orLi rLime meCur Curd d 116 11 6 Ca Cara rame mellDr Drizzle izzle 117 11 7 Can Candi died edGrap Grapefr efruit uitP Peel eel 118 11 8 Suga Sugared redFlo Flower wers& s&Pe Petal talss 119 11 9 Can Candi died edCarr Carrots ots
120 Creative Cupcaking 122 12 2 Presenting your Cupcakes 124 Index 128 Acknowledgments
12
Alll Ab Al Abou outt Cu Cupc pcak akes es
Basic piping technique techniquess Even the novice cupcake decorator can create boutique-bakery boutique-bakery cupcakes with a pastry bag and tip. Get a little practice by piping designs onto a clean plate. When you’re ready to start decorating, the practice frosting can be put back into the pastry bag and reused. Buttercreams Buttercreams and cream cheese frosting are the most forgiving types of frosting to use for creating piped designs.
PLAIN TIP A spiral of frosting,
CLOSED STAR TIP To create a
LEAF TIP A large leaf tip can be
made with a large plain tip, is
decorative fluted swirl of frosting,
used to create a ruffled ribbon-
a clean, simple design. Start at
use a pastry bag fitted with a
like effect. With the opening of
the center of the cupcake and,
large open star tip. Start on the
the leaf tip held in a vertical
applying even pressure to the
outer edge of the cupcake,
position, pipe the frosting,
pastry bag, move the tip in a
applying even pressure to the
applying even pressure to the
spiral motion, working outward
pastry bag, and work inward in
pastry bag. Use a zigzag
to the edge of the cupcake, then
a circular motion, overlapping
movement to move the tip in
build upward, still moving in
the circles slightly and building
and out from the center of
a spiral motion and piling the
upward, finishing at the center
the cupcake to the edge. Rotate the
frosting on top of itself. Finish
of the cupcake. Release pressure
cupcake as you pipe to cover
at the center of the cupcake.
before pulling the tip away.
the entire surface with frosting.
Alll Ab Abou outt Cu Cupc pcak akes es 16 Al
Basic Cupcakes
23 Van anililla laC Cup upca cake kess
33 Mo Moccha haC Cup upca cake kess
24 Yel ello low wCup Cupca cake kess
34 Cha Chai& i&H Hon oney eyCu Cupc pcak akes es
27 Ch Choc ocol olat ate eCu Cupc pcak akes es
36 Cru Crumb mbca cake keCu Cupc pcak akes es
28 De Devi vil’l’ssFo Food odCu Cupc pcak akes es
37 St Strraw awbe berry rryC Cup upca cake kess
31 Ca Carr rrot otC Cak ake eCu Cupc pcak akes es
38 Lemo Lemon nPPoppy oppySe Seed ed Cupcakes
32 Ging Ginger erbr brea ead dCup Cupca cake kess
Devil’s Food Cupcakes Arichchocolateglazeaddstothedevilishl Arichchocolateglazeadds tothedevilishlydarkgood ydarkgoodnessofthese nessofthesecupcakes.Devil’s cupcakes.Devil’s FoodCupcakesarealsogreatt FoodCupcake sarealsogreattoppedwithanyf oppedwithanyflavorofbutte lavorofbuttercream( rcream(page105 page105)), MeringueFrosting(page108),orMarshmallowFrosting(page109). 155g plain flour
Position a rack in the middle of the oven and preheat to 180°C. Line a
20g unsweetened cocoa powder
standard 12-cup muffin pan with paper or foil cases.
⁄ 4 tsp bicarbonate of soda
3
Sift together the flour, cocoa powder, bicarbonate of soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat
⁄ 4 tsp salt
the granulated sugar, brown sugar, and butter together until light and fluffy,
125g granulated sugar
2–3 minutes. Add the egg and vanilla and beat until combined. Add the
105g firmly packed light brown sugar
flour mixture in 3 additions, alternating with the water and buttermilk,
60g unsalted butter, at room temperature
bowl as needed. Beat on medium-high speed just until no traces of flour
1
1 large egg, at room temperature 1 tsp vanilla extract 125ml lukewarm water
beating on low speed until just combined; scrape down the sides of the remain, about 30 seconds; do not overbeat. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool
60ml buttermilk
completely, about 1 hour.
Rich Chocolate Glaze (page 112)
Spoon the chocolate glaze over the cupcakes. (The glazed cupcakes can
Sugared Flowers (page 118), optional
be refrigerated in an airtight container for up to 4 days; bring to room temperature before finishing and serving.) Garnish the cupcakes with the sugared flowers, if using, and ser ve.
MAKES 12 CUPCAKES
28 Basic Cupcakes
Fruit & Nut Cupcakes
43 Tri ripl ple eBer BerryC ryCupc upcak akes es
55 Coconut-LimeCupcakes
44 Grapefruit&Buttermilk Cupcakes
56 MiniStrawberry Cheesecakes
47 RoseWater&Raspberry Cupcakes
58 Ru Rum mRa Raisi isinC nCupc upcak akes es
48 LemonBlueberryCrunch Cupcakes 49 SourCherry–Almond Cupcakes 50 Lim Lime eMe Meri ringu ngueC eCupc upcak akes es 52 Tang anger erin ineC eCupc upcak akes es 53 App Apple leSp Spic ice eCu Cupc pcak akes es
59 Ban Banan ana aCar Caram amel elCu Cupc pcak akes es 60 PB PB& &JJC Cupc upcak akes es 62 Pu Pump mpki kinP nPec ecan anCu Cupc pcak akes es 63 Hazelnut–Brown ButterCupcakes
Mini Strawberry Cheesecakes Theselittleindulgencesarescaled-downversionsofadessertfavorite:theclassicNew Yorkcheesecake.Theycombinethesweetfruitinessoffreshstrawberrieswiththerich creaminessofcheesecake,andtheytasteeverybitaslusciousasanyfull-sizedversion. FOR THE TOPPING
To make the topping, in a nonreactive saucepan, saucepan, combine 1 ⁄ 2 pound of the
1 lb fresh strawberries, hulled and cut in half
strawberries with the sugar. Use a fork to gently mash the strawberries strawberries.. Cook
1
over medium-high heat until the strawberries are softened, about 3 minutes.
⁄ 2 cup plus 2 tbsp sugar
Remove from the heat and stir in the remaining 1 ⁄ 2 pound strawberries and
1 tbsp fresh lemon juice
lemon juice. Transfer Transfer to a small bowl and let cool completely completely.. (The ( The topping
FOR THE FILLING
can be refrigerated in an airtight container for up to 2 days.)
11 ⁄ 4 lb cream cheese, at room temperature
Position a rack in the middle of the oven and preheat to 350°F. Line a 24-cup
⁄ 4 cup sugar
a bowl, using an electric mixer on medium-high speed, beat the cream cheese
3
miniature muffin pan with miniature paper or foil liners. To make the filling, in
1
⁄ 2 tsp vanilla extract
until fluffy, about 3 minutes. With the mixer on low speed, gradually add the
1
sugar and beat until smooth; scrape down the sides of the bowl as needed.
⁄ 4 cup sour cream
2 large eggs, at room temperature 3 tbsp all-purpose flour MAKES 24 MINI CUPCAKES
Add the vanilla and sour cream and beat until combined. Add the eggs, one at a time, beating well after each; add the flour and beat until combined. Divide the cream cheese filling evenly among the prepared muffin cups, filling each about 3 ⁄ 4 full. Bake until the cheesecakes are just set in the center, about 15 minutes. Let the cheesecakes cool in the pan on a wire rack for 5 minutes. Using a small offset spatula, transfer the cheesecakes to the wire rack and let cool completely, about 45 minutes. Refrigerate the cheesecakes in an airtight container at least overnight or for up to 3 days. Spoon about 1 tablespoon of the strawberry topping onto each chilled cheesecake and serve right away.
56 Fruit & Nut Cupcakes
PB & J Cupcakes Thesecupcakesareariffontheoldchildhoodstandby Thesecupcakesareariffontheoldch ildhoodstandby,thepeanu ,thepeanutbutterandjel tbutterandjelly ly sandwich.Truthfully,ad sandwich.T ruthfully,adultslovetheflavorcombination ultslovetheflavorcombinationasmuchask asmuchaskidsdo.Useyou idsdo.Useyourr favoritetypeofjamtofillthecupcakes,andservethemwithic favoritetypeofjamtofillthecupcak es,andservethemwithicee-coldm coldmilk. ilk. Batter for Vanilla Cupcakes (page 23)
Position a rack in the middle of the oven and preheat to 350°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray spray..
Peanut Butter Frosting (page 107)
Divide the batter evenly among the prepared muffin cups, filling each about
3
three-fourths full. Bake until lightly golden and a toothpick inserted into the
⁄ 4 cup fruit jam or preserves
center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool MAKES 12 CUPCAKES
in the pan on the wire rack for 5 minutes. Transfer Transfer the cupcakes to the wire rack and let cool completely, about 1 hour. Using a paring knife, halve each cupcake horizontally (see page 14). Spread about 1 tablespoon of jam on each cupcake bottom, then replace the tops. Frost with the buttercream and serve. (The filled and frosted cupcakes can be refrigerated in an airtight container for up to 1 day; bring to room temperature before serving.)
60 Fruit & Nut Cupcakes
Chocolate Chocola te Cupcakes
67 Bl Blac ack kFo Fore rest stCup Cupca cake kess
74 Mo Molte ltenCh nChoc ocol olate ateCupc Cupcake akess
68 MexicanChocolate Cupcakes
75 Tri ripl ple eCho Choco cola late teCu Cupc pcak akes es
69 Re Red dV Vel elve vetC tCupc upcak akes es 70 GermanChocolate Cupcakes 73 MiniChocolate-Mint Cupcakes
76 Bl Blac ack& k&Whit WhiteC eCupc upcak akes es 79 RockyRoadCupcakes 80 WhiteChocolate &RaspberryCupcakes
Black Forest Cupcakes Thesecupcakesareindividuallysizedanddeliciouslyeye-catchingversionsoftheclassic BlackForestCake.Kirsch, BlackFor estCake.Kirsch,acherryacherry-ff lavoredb lavoredbrandy,givesthel randy,givesthelightlysweetene ightlysweetened d whippedcreamthatstandsinfo whippedcream thatstandsinforfrostinganextrameasur rfrostinganextrameasureofche eofcherryf rryflavor lavor.. Devil’s Food Cupcakes (page 28) 11 ⁄ 2 cups fresh Bing cherries, pitted and cut in half, plus 12 whole unpitted cherries with stems for garnish 2 tbsp granulated sugar
Bake and cool the cupcakes according to the recipe, then top with the Rich Chocolate Glaze. Set aside. In a small saucepan over medium heat, combine the halved cherries, granulated sugar, sugar, and kirsch. Cook, stirring occasionally occasionally,, until the cherries soften and the juice becomes syrupy, 5–7 minutes. Transfer to a small bowl, cover, and refrigerate until cold, at least 1 hour or for up to 1 day.
1 tbsp kirsch 1 cup cold heavy cream
In a bowl, combine the cream and confectioners’ sugar. Using an electric mixer on low speed, beat until slightly thickened, 1–2 minutes. Gradually
1 tbsp confectioners’ sugar
increase the speed to medium-high and beat until the cream holds soft
MAKES 12 CUPCAKES
peaks, 2–3 minutes. Using a rubber spatula, gently fold the cherry mixture into the whipped cream, leaving streaks of red. Top Top the glazed cupcakes with the cherry–whipped cream mixture, garnish each with a whole cherr y, and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 1 day; let stand at room temperature for 10 minutes before serving.)
Chocolate Cupcakes 67
Black & White Cupcakes Thesecupcakes,adivinecombinationofchocolatecakeandcheesecake,areooey gooeydelicious.They’r gooeydelicio us.They’rebesteatenth ebesteatenthedaytheyaremade edaytheyaremade,butif ,butifyouhappentoh youhappentohave ave leftovers,theycanbegentlyr leftovers,theycanbe gentlyreheatedbe eheatedbeforeserving foreserving.. 8 oz cream cheese, at room temperature
Position a rack in the middle of the oven and preheat to 350°F. Lightly spray
1 tbsp sour cream
cream cheese filling, in a bowl, using an electric mixer on high speed, beat
11 ⁄ 4 cups sugar
the cream cheese until fluffy, about 2 minutes. Add the sour cream and
a standard 12-cup muffin pan with nonstick cooking spray spray.. To make the
⁄ 2 cup of the sugar and beat until combined.
1
1 cup cake flour ⁄ 3 cup unsweetened cocoa powder
To make the cupcake batter, sift together the cake flour, cocoa powder, powder,
⁄ 2 tsp baking soda
on medium-high speed, beat the butter and remaining 3 ⁄ 4 cup sugar together
⁄ 4 tsp salt
until light and fluffy, 2–3 minutes. Add the egg and vanilla and beat until
1
1
1
4 tbsp unsalted butter, at room temperature 1 large egg, at room temperature 1 tsp vanilla extract
baking soda, and salt into a bowl. In another bowl, using an electric mixer
combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Spoon the cream cheese filling onto the center of each, dividing
1
⁄ 2 cup whole milk
it evenly (the filling will sink into the cupcakes as they bake). Bake until the
Gooey Chocolate Glaze (page 113)
cupcakes are set in the center, about 15 minutes. Let the cupcakes cool in
Chocolate curls (see page 19) for garnish, optional
and let cool completely, about 1 hour.
the pan on a wire rack for 5 minutes. Transfer Transfer the cupcakes to the wire rack
Spoon the glaze over the cupcakes, top with chocolate curls, if using, and MAKES 12 CUPCAKES
serve. (The finished cupcakes can be refrigerated in an airtight container for up to 3 days; reheat in a 250°F oven for 5 minutes before serving.)
76 Chocolate Cupcakes
Special-Occasion Cupcakes
85 Sal Salte ted dCar Caram amel elCu Cupc pcak akes es
92 Ic IceC eCre ream amCu Cupc pcak akes es
86 Tre ressLec Leche hessCup Cupca cake kess
95 Eas Easte terE rEggN ggNest estCu Cupc pcak akes es
87 Tir iram amisisuC uCupc upcak akes es
96 Fo Fourth urthof ofJu July lyCupc Cupcake akess
88 Ju Jumb mbo oMa Maltlted edC Cho hoco cola late te ChipCupcakes
99 CreepyCrawlerHalloween Cupcakes
91 MiniStickyToffeePudding Cupcakes
100 ChristmasPeppermint Cupcakes
Salted Caramel Cupcakes Thesestrikingcupcakesfeatureanintriguinginterplayofsweetandsaltyflavors.For anextraspecialtouch,dipthebottomso anextraspecialtouc h,dipthebottomsofthecar fthecaramelcand amelcandiesthatwillbeused iesthatwillbeusedas as garnishesintomeltedc garnishesintom eltedchocolatea hocolateandletthec ndletthechocolate hocolatecoolbef coolbeforetoppingthe oretoppingthecupcakes. cupcakes. 11 ⁄ 4 cups all-purpose flour
Position a rack in the middle of the oven and preheat to 350°F. Line a
⁄ 4 tsp baking powder
standard 12-cup muffin pan with paper or foil liners.
1
⁄ 4 tsp salt
In a bowl, whisk together the flour, baking powder and salt. In another bowl,
1 cup firmly packed dark brown sugar
using an electric mixer on medium-high speed, beat the sugars and butter
⁄ 2 cup granulated sugar
beat until combined. Add flour mixture in 3 additions, alternating with the
⁄ 2 cup unsalted butter, at room temperature
milk in 2 additions, beating on low speed until just combined; scrape down
3
1
1
2 large eggs, at room temperature 1 tsp vanilla extract
together until light and fluffy, 2–3 minutes. Add the eggs and vanilla and
the sides of the bowl as needed. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20–22 minutes. Let the cupcakes cool in the pan on a wire
⁄ 2 cup whole milk
rack for 5 minutes. Transfer Transfer the cupcakes to the wire rack and let cool
Caramel Swirl Buttercream (page 105)
completely, about 1 hour.
12 caramel candies
Frost the cupcakes with the buttercream buttercream.. (The ( The frosted cupcakes can
1
Sea salt MAKES 12 CUPCAKES
be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each cupcake with a caramel candy, sprinkle with a pinch of sea salt, and serve.
Special-Occasion Cupcakes 85