Cupcakes have taken

the culinary world by storm and it

looks like they’re here to stay! This book contains

80 delicious recipes, from classic frosting-topped

cupcakes to fun novelty creations, as well as absolutely

everything you’ll ever need to know about making and

decorating these sensational treats. Just add a

handful of ingredients, a sprinkling of inspiration,

and a touch of baking magic and you’ll

soon be whipping up the cutest

cupcakes imaginable!

Life’s better with

a cupcake

LOVE FOOD is an imprint of Parragon Books Ltd

Parragon PublishingQueen Street House4 Queen StreetBath BA1 1HE, UK

Copyright © Parragon Books Ltd 2011

LOVE FOOD and the accompanying heart device is a registered trademark of Parragon Books Ltd in Australia, the UK, USA, India, and the EU.

www.parragon.com

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system,or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording,or otherwise, without the prior permission of the copyright holder.

ISBN: 978-1-4454-5612-6

Printed in China

Introduction and new recipes by Angela DrakeInternal photography by Clive StreeterHome economy by Angela Drake and Teresa GoldfinchCover images (top) © Nordeck, Wendi/the food passionates/Corbis; (bottom) © Heinze, Winfried/the food passionates/Corbis

Notes for the ReaderThis book uses imperial, metric, and US cup measurements. Follow the same units of measurement throughout; do not mix metric and imperial. All spoon measurements are level:teaspoons are assumed to be 5 ml, and tablespoons are assumed to be 15 ml. Unless otherwisestated, milk is assumed to be full fat, eggs and individual vegetables are medium, and pepper isfreshly ground black pepper.

The times given are an approximate guide only. Preparation times differ according to thetechniques used by different people and the cooking times may also vary from those given.Optional ingredients, variations or serving suggestions have not been included in the calculations.

Recipes using raw or very lightly cooked eggs should be avoided by infants, the elderly,pregnant women, convalescents and anyone suffering from an illness. Pregnant andbreastfeeding women are advised to avoid eating peanuts and peanut products. Sufferers from nut allergies should be aware that some of the ready-made ingredients used in the recipes in this book may contain nuts. Always check the packaging before use.

5

Introduction 6

Fun & Funky 50

Indulgent 84

Choc-tastic 118

Fruit & Nut 152

Celebration 186

Index 221

,

Introduction

Who can resist the sweet and delicious charms of a cupcake? Easy to make, simple to decorate, and perfect for any occasion, the cupcake has become everyone’s favorite cake!

From tiny bite-size miniature cupcakes or delicately decorated, dainty cupcakes to fabulously over-the-top frosted cakes or fun novelty cakes, cupcakes are incredibly versatile creations. Conveniently packaged in their own paper liners, they are certainly the simplest of all cakes to make, but, once decorated, they can become the star attraction for any celebration, from a children’s birthday party to a wedding.

Making cupcakes is a joyful pastime for anyone, from the novice baker to the experienced cook, and for young children it’s often their first experience of home baking—helping Mom to make a batch of cupcakes and then eagerly tasting the slightly awry results!

This book has absolutely everything you need to know about making and decorating cupcakes. It has a comprehensive introduction to cupcake making, including all the basic equipment and ingredients you will need, clear and descriptive steps for baking and frosting, as well as plenty of tips and ideas for fun and fancy decorations and perfect ways to display cupcakes or to give them as gifts.

Once you’ve mastered the basics, you can turn the pages and choose from any one of 80 divine cupcake recipes. From simple-to-make classic cupcakes to cute novelty designs, truly indulgent chocolate creations or elegantly decorated showstoppers, you really will be spoiled for choice. Welcome to the wonderful world of the cupcake!

6

54

55

Preheat the oven to 350°F/180°C. Put 12 paper liners into a muffin pan.

Blend the cocoa and hot water and set aside. Place the butter and superfine sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the cocoa batter. Sift in the flour and, using a metal spoon, fold in gently.

Spoon the batter into the paper liners. Bake in the preheated oven for 20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

To make the topping, stir the nuts into the melted chocolate and spread a little of the batter over the top of the cupcakes. Lightly stir the marshmallows and candied cherries into the remaining chocolate batter and pile on top of the cupcakes. Let set.

MAKES 12

2 tbsp unsweetened cocoa

2 tbsp hot water

1/2 cup butter, softened, or soft margarine

generous 1/2 cup superfine sugar

2 eggs, lightly beaten

scant 1 cup self-rising flour

TOPPING

1/4 cup chopped mixed nuts

31/2 oz/100 g milk chocolate, melted

2 cups miniature marshmallows

1/4 cup chopped candied cherries

Rocky Road Cupcakes

62

Strawberries & Cream Cupcakes

MAKES 10

6 tbsp butter, softened, or soft margarine

scant 1/2 cup superfine sugar

1 extra large egg, lightly beaten

1/2 tsp vanilla extract

2/3 cup self-rising flour

1 tbsp milk

1/3 cup raisins

TO DECORATE

2/3 cup hulled and sliced small strawberries

1 tbsp strawberry jelly

1/2 cup whipped heavy cream

confectioners’ sugar, for dusting

Preheat the oven to 375°F/190°C. Put 10 paper liners into a shallow muffin pan.

Place the butter and superfine sugar in a large bowl and beat together until light and fluffy. Gradually beat in the egg and vanilla extract. Sift in the flour and, using a metal spoon, fold gently into the batter with the milk and raisins.

Spoon the batter into the paper liners. Bake in the preheated oven for 15–20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

Use a serrated knife to cut a circle from the top of each cupcake. Gently mix together the strawberries and jelly and divide among the cupcakes. Top each with a small dollop of whipped cream. Replace the cupcake tops and dust with confectioners’ sugar.

63

92

93

Preheat the oven to 350°F/180°C. Put 12 paper liners into a shallow muffin pan.

Sift together the flour, baking soda, and cocoa. Place the butter and superfine sugar in a separate large bowl and beat together until light and fluffy. Gradually beat in the egg and half of the flour batter. Beat in the buttermilk, vanilla extract, and red food coloring liquid. Fold in the remaining flour batter.

Spoon the batter into the paper liners. Bake the cupcakes in the preheated oven for 15–20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

To make the frosting, put the cream cheese and butter in a bowl and blend together with a spatula. Sift in the confectioners’ sugar and beat until smooth and creamy.

Place the granulated sugar and a little red food coloring paste in a plastic bag. Rub the bag between your fingers and thumb until well mixed. Swirl the frosting on the top of the cupcakes and sprinkle with the colored sugar.

MAKES 12

generous 1 cup all-purpose flour

1 tsp baking soda

2 tbsp unsweetened cocoa

1/2 cup butter, softened, or soft margarine

scant 3/4 cup superfine sugar

1 extra large egg, lightly beaten

1/2 cup buttermilk

1 tsp vanilla extract

1 tbsp red food coloring liquid

FROSTING

2/3 cup cream cheese

6 tbsp unsalted butter, softened

21/4 cups confectioners’ sugar

TO DECORATE

1/4 cup granulated sugar

red food coloring paste

Red Velvet Cupcakes

108

Preheat the oven to 325°F/160°C. Put 12 paper liners into a muffin pan.

Place the butter in a saucepan and heat gently until melted. Remove from the heat, then add the crushed crackers and 1 tablespoon of the superfine sugar and mix well. Spoon the crumb batter into the paper liners and press down firmly with the back of a teaspoon. Chill in the refrigerator.

Meanwhile, place the remaining superfine sugar, the cream cheese, and eggs in a large bowl and beat together until smooth. Add the lemon rind, lemon juice, and sour cream and beat together until combined. Add the flour and beat well.

Spoon the cream cheese mixture into the paper liners. Bake in the preheated oven for 30 minutes, or until set but not browned. Transfer to a wire rack and let cool.

When the cupcakes are cold, chill in the refrigerator for at least 3 hours. Decorate each cupcake with a twisted lemon slice.

MAKES 12

41/2 tbsp butter, softened, or soft margarine

1 cup crushed graham crackers

scant 1/2 cup superfine sugar

11/4 cups cream cheese

2 extra large eggs, lightly beaten

finely grated rind of 1 large lemon

2 tsp lemon juice

1/2 cup sour cream

1/4 cup all-purpose flour

2 small lemons, thinly sliced, to decorate

Lemon Cheesecake Cupcakes

109

122

123

Chocolate Brownie Cupcakes

Preheat the oven to 350°F/180°C. Put 12 paper liners into a muffin pan.

Place the chocolate and butter in a saucepan and heat gently, stirring continuously, until melted. Remove from the heat and stir until smooth. Let cool slightly.

Place the eggs and brown sugar in a large bowl and beat together, then add the vanilla extract. Sift in the flour and fold in gently, then stir in the melted chocolate mixture until combined. Stir in the chopped walnuts.

Spoon the batter into the paper liners. Bake in the preheated oven for 30 minutes, or until firm to the touch but still slightly moist in the center. Transfer to a wire rack and let cool.

MAKES 12

8 oz/225 g semisweet chocolate, broken into pieces

6 tbsp butter, softened, or soft margarine

2 extra large eggs, lightly beaten

1 cup dark brown sugar

1 tsp vanilla extract

generous 1 cup all-purpose flour

2/3 cup chopped walnuts

142

Dark & Light Cupcakes

Preheat the oven to 350°F/180°C. Put 20 paper liners into shallow muffin pans.

Place the water, butter, superfine sugar, and corn syrup in a saucepan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then reduce the heat and simmer gently for 5 minutes. Let cool.

Meanwhile, place the milk and vanilla extract in a small bowl. Add the baking soda and stir to dissolve. Sift the flour and cocoa into a separate large bowl and add the syrup mixture. Stir in the milk mixture and beat until smooth.

Spoon the batter into the paper liners. Bake in the preheated oven for 20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

To make the frosting, place the semisweet chocolate in a small heatproof bowl with 2 tablespoons of the water and half of the butter. Set the bowl over a saucepan of gently simmering water and heat until melted. Stir until smooth and then let stand over the water. Repeat with the white chocolate and remaining water and butter. Sift half of the confectioners’ sugar into each bowl and beat until smooth and thick.

Top half of the cupcakes with the semisweet chocolate frosting and half with the white chocolate frosting. Decorate with chocolate shavings and let set.

MAKES 20

scant 1 cup water

6 tbsp butter

scant 1/2 cup superfine sugar

1 tbsp light corn syrup

3 tbsp milk

1 tsp vanilla extract

1 tsp baking soda

13/4 cups all-purpose flour

2 tbsp unsweetened cocoa

semisweet and white chocolate shavings, to decorate

FROSTING

13/4 oz/50 g semisweet chocolate, broken into pieces

4 tbsp water

31/2 tbsp unsalted butter

13/4 oz/50 g white chocolate, broken into pieces

23/4 cups confectioners’ sugar

143

168

169

Carrot Cake Cupcakes

Preheat the oven to 350°/180°C. Put 12 paper liners into a muffin pan.

Place the butter and superfine sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Fold in the carrot, chopped walnuts, orange juice, and orange rind. Sift in the flour and cinnamon and, using a metal spoon, fold in gently.

Spoon the batter into the paper liners. Bake in the preheated oven for 15–20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

To make the frosting, put the cream cheese and orange juice in a bowl. Sift in the confectioners’ sugar and beat until fluffy. Spread the frosting over the cupcakes and top each with a walnut half.

MAKES 12

3/4 cup butter, softened, or soft margarine

generous 1/2 cup superfine sugar

2 eggs, lightly beaten

23/4 cups grated carrot

scant 1/2 cup finely chopped walnuts,

2 tbsp orange juice

grated rind of 1/2 orange

11/3 cups self-rising flour

1 tsp ground cinnamon

12 walnut halves, to decorate

FROSTING

1/2 cup cream cheese

1 tbsp orange juice

13/4 cups confectioners’ sugar

172

173

Preheat the oven to 350°/180°C. Put 14 paper liners into shallow muffin pans.

To make the topping, put the flour, raw brown sugar, cinnamon, and nutmeg in a bowl. Cut the butter into small pieces, then add to the bowl and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

For the batter, add the baking soda to the applesauce and stir until dissolved. Place the butter and raw brown sugar in a large bowl and beat together until light and fluffy. Gradually beat in the egg. Sift in the flour, cinnamon, and nutmeg and, using a metal spoon, fold into the batter, alternating with the applesauce.

Spoon the batter into the paper liners. Scatter the topping over the cupcakes and press down gently. Bake in the preheated oven for 20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

MAKES 14

1/2 tsp baking soda

11/4 cups applesauce

4 tbsp butter, softened, or soft margarine

scant 1/2 cup raw brown sugar

1 extra large egg, lightly beaten

11/3 cups self-rising flour

1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

TOPPING

1/3 cup all-purpose flour

1/4 cup raw brown sugar

1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

21/2 tbsp butter

Apple Streusel Cupcakes

198

Birthday Party Cupcakes

Preheat the oven to 350°F/180°C. Put 24 paper liners into shallow muffin pans.

Sift the flour into a large bowl. Add the butter, superfine sugar, and eggs and, using an electric mixer, beat together until smooth.

Spoon the batter into the paper liners. Bake in the preheated oven for 15–20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

To make the buttercream, put the butter in a bowl and beat until fluffy. Sift in the confectioners’ sugar and beat together until smooth and creamy.

Spoon the buttercream into a pastry bag fitted with a large star tip. Pipe swirls of buttercream on top of each cupcake and decorate with sugar sprinkles and sugar flowers. If using, place a candle in a candle holder on the top of each.

MAKES 24

13/4 cups self-rising flour

1 cup butter, softened, or soft margarine

generous 1 cup superfine sugar

4 eggs, lightly beaten

BUTTERCREAM

3/4 cup unsalted butter, softened

23/4 cups confectioners’ sugar

TO DECORATE

sugar sprinkles and sugar flowers

candles and candle holders (optional)

199

202

203

Easter Cupcakes

Preheat the oven to 350°F/180°C. Put 12 paper liners into a shallow muffin pan.

Place the butter and superfine sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift in the flour and cocoa and, using a metal spoon, fold into the batter.

Spoon the batter into the paper liners. Bake in the preheated oven for 15–20 minutes, or until risen and firm to the touch. Transfer to a wire rack and let cool.

To make the buttercream, put the unsalted butter into a bowl and beat until fluffy. Sift in the confectioners’ sugar and beat together until well mixed, adding the milk and vanilla extract.

Spoon the buttercream into a pastry bag fitted with a large star tip. Pipe a circle of buttercream on top of each cupcake to form a nest. Place 3 candy-covered chocolate eggs in the center of each nest to decorate.

MAKES 12

1/2 cup butter, softened, or soft margarine

generous 1/2 cup superfine sugar

2 eggs, lightly beaten

2/3 cup self-rising flour

1/4 cup unsweetened cocoa

36 miniature candy-covered chocolate eggs, to decorate

BUTTERCREAM

6 tbsp unsalted butter, softened

11/3 cups confectioners’ sugar

1 tbsp milk

a few drops of vanilla extract

204

Preheat the oven to 350°F/180°C. Put 12 paper liners into a shallow muffin pan.

Sift the flour and baking powder into a large bowl. Add the butter, superfine sugar, eggs, and almond extract and, using an electric mixer, beat together until smooth.

Spoon the batter into the paper liners. Bake in the preheated oven for 20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

Roll out the marzipan on a surface lightly dusted with confectioners’ sugar. Using a 11/4-inch/3-cm cutter, stamp out 60 rounds, rerolling the marzipan as necessary. Spread a little jelly over the top of each cupcake. Pinch the marzipan circles at one side to create petal shapes and arrange 5 petals on top of each cupcake. Roll the remaining marzipan into 12 small balls for the flower centers and place in the middle of the cupcakes.

MAKES 12

scant 1 cup self-rising flour

1/2 tsp baking powder

1/2 cup butter, softened, or soft margarine

generous 1/2 cup superfine sugar

2 eggs, lightly beaten

a few drops of almond extract

TO DECORATE

7 oz/200 g marzipan

confectioners’ sugar, for dusting

2 tbsp apricot jelly, warmed, or apricot preserve, warmed and strained

Marzipan Flower Cupcakes

205

Happy baking!

Cupcakes have taken

the culinary world by storm and it

looks like they’re here to stay! This book contains

80 delicious recipes, from classic frosting-topped

cupcakes to fun novelty creations, as well as absolutely

everything you’ll ever need to know about making and

decorating these sensational treats. Just add a

handful of ingredients, a sprinkling of inspiration,

and a touch of baking magic and you’ll

soon be whipping up the cutest

cupcakes imaginable!

Life’s better with

a cupcake