Red Velvet Cupcakes

Ingredients:
2 1/2 cups all1 1/2 cups sugar
1 teaspoon
1 teaspoon
1 teaspoon
1 1/2 cups
1 cup
2
1

purpose flour
baking soda
salt
cocoa powder
vegetable oil
buttermilk, room temperature
large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake
papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa
powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring,
vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to
the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for
about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes
with a toothpick for doneness. Remove from oven and cool completely before
frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until
smooth. Add the sugar and on low speed, beat until incorporated. Increase the
speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Dark Chocolate Mousse

INGREDIENTS:
8 ounces bittersweet chocolate (60% cacao), finely chopped
5 tablespoons water
2 tablespoons Dutch-process cocoa powder
1 tablespoon brandy
1 teaspoon instant espresso powder
2 eggs, separated
1 tablespoon granulated sugar, divided
teaspoon salt
1 cup + 2 tablespoons heavy cream

DIRECTIONS:
1. Combine the chocolate, water, cocoa powder, brandy and
espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of
set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely
melted and smooth; remove the bowl from the heat.
2. In a large bowl, whisk together the egg yolks, 1 teaspoons of the sugar and the salt until it is
slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg
mixture and whisk to combine. Let cool until it's slightly warmer than room temperature, about 5
minutes.
3. Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy,
about 1 minute. Add the remaining 1 teaspoons of sugar and increase the speed to medium-high.
Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped
egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate
mixture using a rubber spatula until just a few white streaks remain.
4. Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk
attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase
the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula,
gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into
individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up
to 24 hours.
Notes:

If you are concerned about using raw eggs in this recipe, look for pasteurized eggs - almost all
grocery stores carry them now.

You can omit the brandy if you do not drink alcohol. You may substitute vanilla extract, adding
it to the egg yolks, sugar and salt in step #2.

Banana Cupcakes with Vanilla Pastry

Cream
prep time: 20 minutes cook time: 20 to 25 minutes total time:
45 minutes

INGREDIENTS:
For the Banana Cupcakes:
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
teaspoon salt
cup (4 ounces) unsalted butter, at room
temperature
cup vegetable shortening, at room temperature
1 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 cups mashed very ripe bananas (about 4 bananas)
cup buttermilk
For the Vanilla Pastry Cream:
3 cups half-and-half
6 large egg yolks
cup granulated sugar
3 tablespoons cornstarch
teaspoon salt
1 teaspoon vanilla extract
DIRECTIONS:
To Make the Banana Cupcakes:
1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper
liners.
2. Whisk together the flour, baking powder, baking soda, and salt together into a
large bowl and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter
and shortening together on medium speed until creamy, 3 to 4 minutes. Add the
sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape
down the bowl, add the eggs, and beat until just combined. Scrape down the bowl
again and add the bananas. Beat until just combined. Turn the mixer to low. Add the
flour mixture, alternating with the buttermilk, in three additions, beginning and
ending with the flour mixture. Scrape down the bowl, then mix on low speed for a
few more seconds.
4. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes,
rotating the pans halfway through the baking time, until a toothpick inserted in the
center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool
for 20 minutes. Remove the cupcakes from the pans and place them on the rack to
cool completely.

To Make the Vanilla Pastry Cream:

1. Set a fine-mesh sieve over a medium bowl.
2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
3. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until
the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the
egg yolk mixture, then pour that mixture into the remaining half-and-half in the
saucepan and cook over medium heat, whisking constantly, until thickened, about 6
minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream
through the sieve and press a piece of plastic wrap directly onto the surface of the
cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or
until chilled.
To Assemble the Cupcakes:
If you have a pastry bag, fit the bag with a large tip, fill the bag with the pastry
cream, and pipe out enough pastry cream to cover each cupcake.
If you do not have a pastry bag, use an ice cream scoop with a release mechanism
to scoop the pastry cream and dispense it onto the top of the cupcake.
You can also use an offset spatula to frost the cupcakes. Top with a single slice of
fresh banana or a dried banana chip.
To Serve: You can either top these with the pastry cream and refrigerate until ready
to serve; or keep the cupcakes at room temperature and top with the pastry cream
right before serving.
(Recipe adapted from Baked: New Frontiers in Baking)

Orange Cupcake

Ingredients
1 3/4 cup cake flour (see tip)
1 cup sugar
1/2 teaspoons salt
2 1/2 teaspoons baking powder
2 large eggs, separated and whites
beaten until stiff
1 teaspoon vanilla extract
1/2 cup orange juice
1 stick of butter, softened
Orange Cupcake Recipe Directions
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these
ingredients together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry
ingredients to creamed ingredients 1/3 at a time alternating with adding portions of
the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in
center comes out clean.
Cool cupcakes completely before frosting with Orange Icing.
For Orange Icing:
Ingredients

1 1/2 cups powdered sugar

1/8 teaspoon salt
1 tablespoon grated orange rind
3 tablespoons soft butter
2-3 tablespoons orange juice

Orange Icing Directions

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If
frosting is too thick then add the additional tablespoon of orange juice.

Red Velvet Cheesecake

prep time: 1 hour (active) + 8 hours (inactive) cook time: 1 hour 20

minutes total time: 12 hours

INGREDIENTS:
For the Cheesecake:
32 ounces cream cheese, at room temperature
1 cups granulated sugar
4 eggs, at room temperature
cup heavy cream
1 tablespoon vanilla extract
For the Red Velvet Cake:
1 cup unsalted butter, at room temperature
1 cups granulated sugar
2 eggs
cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar
For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

DIRECTIONS:
1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and
then tightly wrap the outside with heavy duty foil. (I find that double-wrapping helps prevent
leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.
2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until
completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so
after each addition, and scraping down the sides of the bowl as needed. Add the heavy
cream and vanilla extract, and beat until completely incorporated.
3. Pour the batter into the springform pan; place the springform pan into a larger pan, such
as a roasting pan, and pour the boiling water into the larger pan until the water comes about
halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55
minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1
hour. At this point, remove the cheesecake from the water bath and place the springform
pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator
until well-chilled, at least 4 hours or overnight.
5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
Line the bottoms of the pans with a parchment round, butter the parchment paper, and then
flour the pans.
6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes.
Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each
addition. Scrape down the bowl and beat until well incorporated.
7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food
coloring to make a thick paste. Add to the batter and mix on medium speed until completely
combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure
that all the batter gets color.
8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour
and mix until combined. Scrape the bowl and repeat the process with the remaining
buttermilk and flour. Beat on high until smooth.
9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to
high and beat for another couple of minutes until completely combined and smooth.
10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or
until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and
then remove cakes from the pans and place them on a cooling rack to cool completely.
11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter
and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary.
Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add
the vanilla and mix to combine. Increase the speed to medium-high and whip for a few
minutes until the frosting is light and fluffy, scraping the bowl as necessary.
12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a
serrated knife or cake leveler so that the tops are level and not domed. Next, slice the
cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake
on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it
creates a type of glue so that the layers stick together and don't slide around). Top that with
one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding
the second red velvet layer, and then placing the second cheesecake layer on top, with a
layer of frosting between them. Using the remaining frosting, cover the cake in frosting and
decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.

Salted Caramel Sauce

prep time: 5 minutes cook time: 15 minutes total time: 20 minutes

INGREDIENTS:
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

DIRECTIONS:
1. Add the sugar in an even layer over the bottom of a heavy
saucepan, with a capacity of at least 2 or 3 quarts. Heat the
sugar over medium-high heat, whisking it as it begins to melt.
You'll see that the sugar will begin to form clumps, but that's
okay. Just keep whisking and as it continues to cook, they will
melt back down.
Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the
sugar cooks.
2. Continue cooking until the sugar has reached a deep
amber color. It should look almost a reddish-brown, and
have a slight toasted aroma. This is the point where
caramel can go from perfect to burnt in a matter of
seconds, so keep a close eye. If you are using an instantread thermometer, cook the sugar until it reaches 350
degrees F.

(The lighting doesn't depict the color perfectly in the photo above, but if you look to the left
side, you will see there is some darker caramel underneath - this was the predominant color
at this point.)
3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the
caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is
completely melted.
4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be
careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you
have a smooth sauce. Add the fleur de sel and whisk to
incorporate.

and then pour into your

cool to room temperature.
sauce for up to 2 weeks. You'll
before using.

5. Set the sauce aside to

cool for 10 to 15 minutes
favorite glass jar and let
You can refrigerate the
want to warm the sauce up

For those just starting out, here are a few tips:

Stir the sugar initially to help it to melt evenly, but stop once it
has completely melted to keep it from seizing.

If youre new to caramel-making, you may find a thermometer

will help to guide you. The caramel should reach 350 degrees F on an
instant-read or candy thermometer. If you arent able to obtain a
thermometer, you can use visual cues for doneness. The caramel
should be a deep amber color and should have just started to smoke.
The line is very fine here. If you dont cook it long enough it will be too
sweet with little depth of flavor, but cook it too long and it will be
burnt and unusable. Once youve done it a few times and see the
color and can experience the smell when the thermometer hits 350, you will have a better
idea of how to eyeball it when you dont have a thermometer.

Be sure to use a saucepan that is larger than you think you might need. When you
add the butter and the cream, the caramel will bubble up violently.

Chocolate Salted Caramel Cupcakes

PREP TIME: 30 MINUTES COOK TIME: 20 MINUTES TOTAL
TIME: 50 MINUTES

INGREDIENTS:
For the Cupcakes:
cup plus 1 tablespoon Dutch-process cocoa
powder
cup plus 1 tablespoon hot water
2 cups all-purpose flour
teaspoon baking soda
teaspoon baking powder
teaspoon salt
1 cup plus 1 tablespoon unsalted butter, at room temperature
1 & 2/3 cups granulated sugar
3 eggs
1 tablespoon vanilla extract
cup sour cream
For the Salted Caramel Frosting:
1 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
cup salted caramel sauce
4 cups powdered sugar
To Garnish:
Salted Caramel Sauce
Fleur de Sel (or other flaky sea salt)

DIRECTIONS:
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line standard-size muffin pans with
paper liners.
2. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a
separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook,
stirring occasionally, until the mixture is smooth, and the butter is completely melted.
Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the
mixture is cool, about 4 to 5 minutes.
4. Add the eggs one at a time, mixing well after each addition, and scraping down the sides
of the bowl as needed. Add the vanilla and then the cocoa mixture, beating until smooth.

5. Reduce the mixer speed to low, and add the flour mixture in three additions, alternating
with the sour cream, beginning and ending with the flour mixture. Mix each addition until
just incorporated.
6. Divide the batter evenly between the prepared liners, filling each about two-thirds full.
Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the
pans halfway through baking. Let cool in the pan for 10 minutes, then transfer to a wire rack
to cool completely.
7. Make the Frosting: Beat together the butter and cream cheese on medium-high speed for
5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but it's not
necessary). Pour in the salted caramel and beat until combined. Reduce the speed to
medium-low and slowly add the powdered sugar, a little at a time, until it has all been
incorporated. Increase the speed to medium-high and beat for an additional two to three
minutes, until light and fluffy.
8. To finish, pipe frosting onto the top of each cupcake (or use an offset spatula to spread the
frosting), drizzle with some additional salted caramel sauce, and sprinkle with a pinch of
fleur de sel. (Note: I used an Ateco #864 decorating tip to frost these cupcakes.)

Cherry Coke Float Cupcakes

prep time: 45 minutes cook time: 18 to 20 minutes total

time: 1 hour 10 minutes

INGREDIENTS:
For the Cupcakes:
1 cups all-purpose flour
3 tablespoons cocoa powder
teaspoon baking soda
teaspoon salt
cup granulated sugar
cup unsalted butter, at room temperature
1 egg
cup buttermilk
cup Coke (don't use diet)
1 teaspoons vanilla extract
1 (21-ounce) can cherry pie filling
For the Glaze:
cup powdered sugar
2 tablespoons Coke
For the Icing:
1 cup heavy whipped cream
4 tablespoons powdered sugar
Maraschino Cherries, for garnish

DIRECTIONS:
1. Make the Cupcakes: Preheat the oven to 350 degrees F and line a standard muffin pan
with paper liners; set aside.
2. Sift together flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
3. In a mixing bowl, combine the sugar and butter and beat on medium-high until light and
creamy, about 3 minutes. Add the egg and beating for an additional minute. In a large
mixing cup or small bowl, combine the buttermilk, Coke and vanilla extract. (Make sure you
wait for the foam to go down when measuring the Coke and don't worry if your mixture looks
curdled when you add the buttermilk.)
4. Beginning with the flour mixture, add in 4 parts to the butter mixture, alternating with the
Coke mixture. Beat each addition just until incorporated. Give the final mixture a good mix
with a rubber spatula to make sure it is thoroughly combined.

5. Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until the
tops spring back when touched lightly and a toothpick inserted in the center cupcake comes
out clean. Cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
6. Fill the Cupcakes: Once cooled, use a paring knife to cut out a cone shape in the middle of
each cupcake. Add a spoonful of cherry mixture (2 to 3 cherries) to the well.
7. Glaze the Cupcakes: In a small bowl whisk together the powdered sugar and coke. Let sit
5 to 10 minutes to thicken. It should drip off of a soon very slowly. Using a small offset
spatula, drizzle a little of the glaze onto the middle of each cupcake and then gently spread
it over the top.
8. Frost the Cupcakes: Beat the heavy whipping cream in a chilled bowl with whisk
attachment (or hand mixer), beginning on low speed. Once the cream gets frothy begin
adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes
together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you
dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside
down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries
for garnish.

Strawberries and Cream Angel Food Cake Roll

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES TOTAL

TIME: 30 MINUTES

INGREDIENTS:
For the Cake:
9 egg whites
1 teaspoons vanilla
extract
teaspoon cream
of tartar
1 cup + 2 tablespoons granulated sugar
cup cake flour
1 tablespoon powdered sugar
For the Filling:
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries
Powdered sugar, for dusting top of cake (optional)

DIRECTIONS:
1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30
minutes.
2. Meanwhile, line a 15x10-inch baking pan with waxed paper; lightly coat paper with
cooking spray and set aside. Preheat oven to 350 degrees F.
3. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks
form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form
and sugar is dissolved. Fold in flour, cup at a time.
4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs
back when lightly touched. Cool for 5 minutes.
5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the
kitchen towel. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting
with a short side. Cool completely on a wire rack.
4. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken.
Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft
peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.

5. Unroll cooled cake; spread filling to within -inch of edges (you will have some filling
leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional
powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store
leftovers, covered with plastic wrap, in the refrigerator.

Margarita Cupcakes
prep time: 25 minutes cook time: 25 minutes total time: 50
minutes

INGREDIENTS:
For the Cupcakes:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 limes
2 tablespoons tequila
teaspoon vanilla extract
cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale,
light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly
after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila.
Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it
will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the
buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it
one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until
just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the
halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the
tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool
completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the
whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the
powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a
mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on
medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add
some additional sugar, one spoonful at a time until desired consistency is reached. Frost
cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime
wedge.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it
from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1
tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.

Vanilla Cupcakes with Vanilla Buttercream

Frosting
prep time: 25 minutes cook time: 20 to 24 minutes total time: 50
minutes

INGREDIENTS:
Vanilla Cupcakes:
1 cups all-purpose flour
1 cup granulated sugar

1 teaspoons baking powder

teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1 teaspoons vanilla extract
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract

DIRECTIONS:
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard
muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with
paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium
speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber
spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold
and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the
cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before
frosting.
4. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high
speed for 5 minutes, stopping to scrape the bowl once or twice.
5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered
sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until
incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping
the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it come
to room temperature and then give it a quick whip in the mixer before using.

Dark Chocolate Cupcakes with Peanut Butter Frosting

prep time: 30 minutes (active), 45 minutes (inactive) cook

time: 18-20 minutes total time: 50 minutes

INGREDIENTS:
For the Cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into
4 pieces
2 ounces bittersweet chocolate, chopped
cup (1.5 ounces) Dutch-processed cocoa
powder
cup (3.75 ounces) all-purpose flour
teaspoon baking soda
teaspoon baking powder
2 eggs
cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
teaspoon table salt
cup (4 ounces) sour cream
For the Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
teaspoon vanilla extract
teaspoon kosher salt
cup heavy cream

DIRECTIONS:
1. To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350
degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line
standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan
containing barely simmering water; heat mixture until butter and chocolate are melted and
whisk until smooth and combined. (Alternately, you can microwave the mixture at 50%
power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm
to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully
incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of
flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until

combined, then sift remaining flour mixture over and whisk until batter is homogeneous and
thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of
cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes.
Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature
before icing, about 30 minutes.
7. To make the Peanut Butter Frosting: Place the confectioners' sugar, peanut butter, butter,
vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on
medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
Add the cream and beat on high speed until the mixture is light and smooth.

Lemon-Limoncello Cupcakes
prep time: 45 minutes cook time: 25 minutes total time: 1
hour 10 minutes

INGREDIENTS:
For the cupcakes:
1 cups all-purpose flour
1 teaspoon baking powder
teaspoon salt
2 ounces ( stick) unsalted butter, at room
temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
cup buttermilk
cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
cup lemon juice
cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces ( stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted

DIRECTIONS:
1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the
center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl
of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and
sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time,
beating well after each addition. Add the limoncello and beat an additional minute. On low
speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour
mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide
the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the
middle comes out clean. Let cool completely.
2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice
and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg
and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture
back into the saucepan and place over medium heat, whisking constantly until it thickens,
about 5 minutes. Remove from the heat, and let cool completely.
3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with
the paddle attachment, beat the butter and cream cheese on medium speed until light and
creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce
the speed to low and gradually add the sifted powdered sugar and beat until fully
incorporated and smooth.
4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller
or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag
with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto
each cupcake. Decorate with lemon and berries, if desired.

Mocha Cupcakes with Espresso

Buttercream Frosting
Prep Time: 15 minutes Baking Time: 17-20 minutes
Ingredients:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt

 cup whole milk

cup strong brewed coffee
1 teaspoons espresso powder
1 teaspoon vanilla extract
cup (1 stick) unsalted butter, at room temperature
cup granulated sugar
cup light brown sugar
1 egg, at room temperature
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room
temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy,
about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the
milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the
coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a
toothpick inserted in the center of a cupcake comes out clean. Cool completely before
frosting cupcakes.
(Cupcake recipe adapted from My Baking Addiction)

Espresso Buttercream Frosting

Makes enough to frost 12 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoons vanilla extract
1 teaspoons espresso powder
1. Mix the espresso powder into the vanilla until dissolved; set aside.
2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5
minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and
add the powdered sugar a little at a time, waiting until it is mostly incorporated before
adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl
and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the
espresso and vanilla mixture and continue to mix at medium-high until it is completely
incorporated, scraping the sides as necessary.

*Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

Tiramisu Cupcakes
prep time: 1 hour cook time: 20 minutes total time: 1 hour 20
minutes

INGREDIENTS:
For the Cupcakes:
1 cups cake flour (not self-rising), sifted
teaspoon baking powder
teaspoon coarse salt
cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar
For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala wine
cup granulated sugar
For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting

DIRECTIONS:
1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together
cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small
saucepan over medium heat just until bubbles appear around the edge. Remove from heat.
Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine
sieve into a bowl, and discard vanilla-bean pod.
2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set
mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and
mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high
speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the
surface for several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir cup
batter into the strained milk mixture to thicken, then fold milk mixture into the remaining
batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins
halfway through, until centers are completely set and edges are light golden brown, about
20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been
used. Allow cupcakes to absorb liquid 30 minutes.
7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff
peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk
together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into
mascarpone mixture until completely incorporated. Use immediately.
8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers.
Dust generously with cocoa powder just before serving.

Chocolate Buttercream for Cupcakes

INGREDIENTS:
1 cup (8 ounces) unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, melted
and cooled

DIRECTIONS:
1. Using the wire whisk attachment of your stand
mixer, whip the butter on medium-high speed for 5
minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered
sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until
incorporated. Add the melted chocolate and whip at medium-high speed until light and
fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come
to room temperature and then give it a quick whip in the mixer before using.