Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries.
'cupcakes' on Serious Eats
Soaking popcorn in milk and cutting blossoms from stems seem unlikely steps to make cupcakes, but Cooking With Flowers uses both to create these dainty desserts.
Last year we gave you 10 beautiful cakes to make for your spring celebrations (graduations, weddings, showers, and the like). But sometimes you need something that's easy to eat one-handed, or you're cooking for youngins' or prospective youngins'. Or maybe you're just interested in using your CSA box to make tender Yellow Squash Cupcakes topped with fluffy chocolate butter cream or you like the idea of swapping biscuits for cake to make individually portioned Strawberry Shortcake Cupcakes. Whatever the reason, these 12 cupcake recipes won't steer you wrong.
Get into to warm weather spirit with these tropical cupcakes. A moist vanilla cake is studded with diced pineapple and flavored with rum and coconut. Each cupcake is topped with a coconut cream cheese frosting (that also contains rum, of course). You'll be surprised by how much this two-bite dessert really tastes like a sip of the drink.
Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder.
We may be sick of the cupcake trend, but that doesn't mean we're sick of a good cupcake. Tasty cake? Delicious frosting? Maybe a sprinkle or two? Yeah, we're down with that. Plus, there's so much room for innovation, as your 17 recipes show.
These super moist Valentine's Day-perfect cupcakes are topped with a luxurious white chocolate cream cheese frosting.
These pretty in pink, berry-luscious, and chocolaty cupcakes will get you in the mood for Valentine's Day.
Not your average carrot cake. These cupcakes from The Dahlia Bakery Cookbook: Sweetness in Seattle have a bit of curry powder in the batter and brown butter in the frosting to give them a touch of sophistication.
Gingerbread gets a twist with cocoa and chocolate stout. A satiny uber-indulgent white chocolate cream cheese floats on top.
These pretty cupcakes have a kaleidoscope-like multicolored starburst pattern that will definitely elicit "ooh" and "ahhs" when served.
By this point of summer, we've all been badgered with a million zucchini and squash recipes, but here's one more, this one with cardamom and orange. Plus chocolate frosting.
Haphazardly piled strawberries and a generous spoonful of whipped cream sandwiched in a fluffy cupcake: sheer delight.
As the custard sets, it absorbs some of the rich butteriness of the frosting, infusing the entire pie. As a result, the taste is kind of like cream pie meets birthday cake, in a decidedly delicious way.
There are five varieties of the new cupcake mix: vanilla bean, coconut, chocolate, meyer lemon, and red velvet ($14.95/mix). There are also four premade frostings: vanilla bean, meyer lemon, coconut, and chocolate ($19.95/24-ounce jar). I decided to try one standard mix (vanilla bean) and one of what I will call the "special flavors" (red velvet) as well as the frosting that could go on any of the cupcakes: vanilla bean.
The pillowy interior of these cupcakes is revealed when the meringue tops are gently sawed off. The hollows of the cupcakes are then filled with Nutella and sliced strawberries.
It's been over a month since Sprinkles, the popular Los Angeles cupcake bakery, opened their very first 24-hour cupcake ATM. But during the three days that I staked out the spot, there was always a line ranging from "kind of long" to "around the block." What makes this retro-style sweet dispensary so attractive? I hopped on line to find out.
If you've ever wanted to eat a Koosh Ball then you understand the appeal of Hostess Sno Balls. Who doesn't want a fluffy, jiggly, bouncy neon snack? Uh. Well. Maybe you don't. In which case, who wants chocolate cake?
Green food, baking with beer, shamrock headbands. Who doesn't love St. Patrick's Day? This week you captured the fun, festive spirit with 7 recipes that would make any Irish eyes smile.
While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals.