Berry Cupcakes

Ingredients
5 oz ground almonds (almond meal)
1 1/4 cups pure icing sugar, sifted
3/4 cup gluten-free plain flour
1 lemon, rind finely grated
5 eggwhites, at room temperature
5 oz butter, melted, cooled
5 oz punnet blueberries or raspberries
Directions:
Preheat oven to 400 F. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan.
Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine.
In a separate bowl, whisk eggwhites with a fork until frothy. Add to flour mixture. Mix until just combined. Stir in melted butter. Gently fold through berries.
Spoon mixture into holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.

Cupcake Icing for a Crowd

1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
If desired, divide the icing into smaller batches and color with food coloring.
Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.

Banana & Chocolate Cupcakes

Ingredients
5 oz butter, at room temperature
3/4 cup, firmly packed brown sugar
1 tsp vanilla extract
2 eggs
2 ripe bananas, peeled, mashed
1 x 7 oz pkt good-quality dark chocolate, coarsely chopped
2 cups self-raising flour
1/4 cup milk
White chocolate curls, to decorate
Chocolate frosting
1 x 7 oz pkt good-quality dark chocolate, coarsely chopped
1/2 cup thickened cream
Directions
Preheat oven to 350 F. Line sixteen 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Love-Heart Cupcakes

Ingredients
7.7 oz unsalted butter, softened
2 cups, firmly packed dark brown sugar
2 eggs
1 tsp vanilla extract
3.5 oz dark chocolate, melted, cooled
1 tsp bicarbonate soda
7.oz plain flour
Pure icing sugar, sifted, to dust
17.5 oz packet ready-made icing
2 packets love-heart lollies*
Directions
Preheat oven to 350 F. Line the patty pan with paper cases. Place butter and sugar in an electric mixer and beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla and chocolate, stirring in gently (don't over-beat at this stage). Add bicarbonate soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth and just combined.
Fill the paper cases to three-quarters full. Bake for 30 minutes or until risen. Remove and allow to cool.
Dust the workbench with the icing sugar, then roll out icing until 2mm thick. Use a fluted pastry cutter to cut out circles the same size as the top of the cakes. Sit one on top of each cake, moulding to its shape. Press a lolly into the top of each cake.

White Chocolate Mud cupcakes

Ingredients:
4.5 oz butter, chopped
1 x 3.5 oz pkt good-quality white cooking chocolate, chopped
1 cup caster sugar
1/2 cup milk
1 egg, lightly whisked
3/4cup plain flour
1/2 cup self-raising flour
1 tsp vanilla bean paste
Silver cachous, to decorate
White chocolate ganache
2 x 6 oz pkts good-quality white cooking chocolate, chopped
1/2 cup thickened cream
2-3 drops pink liquid food colouring
Cooking time 35 minutes.
Directions:
Preheat oven to 325 F. Line twelve 1/3-cup capacity muffin pans with paper cases.
Combine the butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Transfer to a medium heatproof bowl and set aside for 5 minutes to cool slightly.
Use a balloon whisk to gently whisk in the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined. Stir in the vanilla bean paste. Pour mixture evenly among prepared muffin pans. Bake in preheated oven for 30 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack and set aside for 1 hour to cool completely.
Meanwhile, to make the white chocolate ganache, place the chocolate and cream in a medium heatproof bowl over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until chocolate melts and mixture is smooth. Place in the fridge for 1 1/2 hours, stirring occasionally, or until ganache is spreadable. Add the pink food colouring and stir until well combined.
Use a round-bladed knife to spread cupcakes evenly with ganache. Sprinkle with cachous to decorate

Vanilla cupcakes with lemon icing

Cooking Time 20 minutes
Ingredients

4.5 oz butter, softened
3/4 cup caster sugar
3 eggs
1 tsp vanilla essence
1 cup almond meal
1 1/3 cups self-raising flour
1/3 cup milk
1 1/4 cups pure icing sugar
1-1 1/2 tbs fresh lemon juice
2-3 drops yellow liquid food colouring
Method
Preheat oven to 390 F.

Line twelve 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla and beat until combined.
Use a large metal spoon to fold in the almond meal, flour and milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.
Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste forms. Add the food colouring and stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.

Carrot Pistachio Cake and Cupcakes

INGREDIENTS
3 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup dark brown sugar
1 tablespoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon fresh-grated nutmeg
1/2 teaspoon allspice
3 cups grated carrots
1 1/2 cups chopped dried apricots
1 1/2 cups chopped pistachios
4 large organic eggs
1 1/2 cups olive oil
1/2 cup organic milk
2 tablespoons pure vanilla extract
PREPARATION
1. Make the batter: Heat oven to 350°F. Butter two 8-inch round cake pans and line an 8-cup muffin pan and set aside. Combine the flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice in a large bowl. Toss the carrots, apricots, and nuts in the flour mixture and set aside. Whisk together the eggs, olive oil, milk, and vanilla in a medium bowl and add to the flour mixture. Stir until just combined. Transfer 3 cups of batter to each cake pan and 1/4 cup batter to each cupcake liner. Bake the cakes until a toothpick inserted in center comes out clean - about 40 minutes for cakes and 20 minutes for cupcakes. Cool cakes in the pans on a wire rack for 20 minutes. Release cakes from pans and cool completely on the rack. If freezing, skip to Step 2. Frost with your favorite icing.
2.To freeze: Double-wrap the cake layers in plastic wrap or place each one in a large resealable plastic bag, removing excess air. Place cupcakes in a plastic container with an airtight lid and freeze for up to 2 months.

Buttercream will freeze without making the cupcakes soggy, but if you prefer egg-white-based or cream-cheese icings, freeze layers separately, make the icing fresh, and frost the layers after they thaw.

Popcorn Cupcakes

INGREDIENTS:
1 baked cupcake
White icing
40 mini marshmallows (white or pastel yellow and white)
Yellow food coloring (optional)
Clean paintbrush
Scissors
White construction paper
Blue and red markers
1. Frost the cupcake with white icing. To create each piece of "popcorn," cut one mini marshmallow in half and squish the two pieces back together into a whole mini marshmallow, pinching firmly. Pile the finished popcorn onto the frosted cupcake.
2. For a buttery look, either dilute a drop of yellow food coloring in water and brush it on with a clean paintbrush or mix pastel yellow marshmallows in with the white.
3. To make the band, cut a strip of construction paper about 1 1/4 inches by 8 inches, or to fit your cupcake, and decorate as shown.
4. If you're creating many cupcakes, design just one band and color photocopy it. Wrap the band around the cupcake and secure with tape.

Peanut Butter Cupcakes

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
1 1/4 cups firmly packed light brown sugar
3/4 cup peanut butter
2 eggs
1 teaspoon Clear Vanilla Extract
1 cup milk
Yield: Makes about 24 standard cupcakes

Directions
Preheat oven to 350°F.
Line standard muffin pan with baking cups. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, cream butter, sugar and peanut butter with electric mixer until smooth. Add eggs and vanilla; mix well. Alternately add flour mixture and milk to butter mixture; mix well. Spoon into baking cups.
Bake 22-24 minutes or until toothpick inserted comes out clean.
Cool cupcakes in pan on cooling rack for 5-8 minutes.
Remove cupcakes from pan; cool completely.
Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely.
Refrigerate until ready to use.
Fill cupcakes.
Refrigerate until ready to serve.
For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.
Peanut Butter Buttercream Icing
Ingredients
1/3 cup solid vegetable shortening
1/3 cup butter
3/4 cup peanut butter
3/4 cup milk
1 teaspoon Pure Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
Yield: Make about 3 cups icing.
Directions
Cream shortening and butter with electric mixer. Add peanut butter, milk and vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Sprinkles Cupcakes

Sprinkles Cupcakes in California is a delight to see and taste. When I first approached the store in Beverly Hills I saw a line about 30 people deep. I then said to my friend that these cupcakes must be amazing if people are willing to wait 20 minutes in line for them. After a wait we finally make it up to the counter to place our order, I was so confused there were 11 different cupcakes to choose from, and they all looked amazing. I felt the pressure from the people in line wanting me to make a quick decision.

I first eat all foods with my eyes, if it looks good then I'm more excited to actually eat it. I Choose one cupcake of each, they were amazing, the cake was moist and mushy, and the butter cream was just that, it tasted like flavored butter. Amazing, my favorite was cinnamon sugar. In addition to great cupcakes the people watching is so much fun, you have all types buying $3 cupcakes, its amazing. Long live the cupcake.

Cupcake Tower

Chocolate Orange Cupcakes with Limoncello Frosting

Cupcakes:
1 box chocolate cake mix Orange juice (instead of water in cake mix)
1 cup chocolate chips
1 teaspoon all-purpose flour
1 cup diced candied orange peel (about 8 ounces)
Frosting:
2 cups powdered sugar
4 tablespoons butter, softened
(1/2 stick) 2 tablespoons limoncello (you can substitute with 2 tablespoons lemon juice for minors)
2 tablespoons orange juice
1 orange, zested
1/4 cup finely diced candied orange peel, for garnish
Special equipment:
cupcake liners, 2 muffin pans

To make the cupcakes: mix the chocolate cake mix according to package instructions, substituting orange juice for the water. Toss the chocolate chips with the flour. Fold the chocolate chips and the candied orange peel into the chocolate mixture. Line the muffin pan with the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting.

To make the frosting: combine all the ingredients except the candied orange peel in a medium bowl. Using a hand mixer, beat until smooth, about 2 minutes. Using a small spatula, place about 1 tablespoon of frosting on top of each cupcake. Top with a small sprinkle of candied orange peel.