Who You Callin' Cupcake - Michelle Garcia [31]
Cupcakes Prepare the Devil’s Food Cupcake batter according to the directions. Fold the candied ginger into the batter. Bake the cupcakes according to the recipe directions.
Put It All Together Frost the cupcakes with the ganache using a piping bag with a star tip. Top each cupcake with a candied ginger piece or a stripe of ground ginger.
CHOCOLATE RASPBERRY
This cupcake is tied with the Chocolate Peanut Butter for being the most popular vegan cupcake we make. The flavors are classic but subtle and, most importantly, super delicious.
Cupcakes
1 recipe Devil’s Food Cupcakes (page 19)
Put It All Together
2 cups raspberry jam
Frosting
1 recipe Vanilla American Buttercream
(page 27)
1 cup raspberry jam
HOW TO MAKE IT
Cupcakes Prepare and bake the Devil’s Food Cupcakes according to the recipe directions.
Frosting Prepare the Vanilla American Buttercream according to the recipe directions. Fold your favorite raspberry jam into the buttercream.
Put It All Together With your index finger, poke holes in all the cupcakes and fill the holes with the raspberry jam. Frost the tops of the cupcakes with raspberry buttercream, and you’re done.
MY BLOODY VALENTINE
This cupcake is super simple but really delicious. It was, of course, highlighted as a Valentine’s Day cupcake, but it has since been ordered for a lot of vampire-themed parties.
Cupcakes
1 recipe Devil’s Food Cupcakes (page 19)
Put It All Together
2 cups cherry jam (see note)
Frosting
1 recipe Chocolate American Buttercream (page 27)
HOW TO MAKE IT
Cupcakes Prepare and bake the Devil’s Food Cupcakes according to the recipe directions.
Frosting Prepare the Chocolate American Buttercream according to the recipe directions.
Put It All Together With your index finger, poke holes in the tops of all the cupcakes and fill them with the cherry jam. Frost the cupcakes with a swirl of the chocolate buttercream. Top each cupcake with a teaspoon of drippy, runny cherry jam.
NOTE: Make sure to buy cherry jam, not jelly, with whole crushed cherries. You can also make your own filling by cooking down about 4 cups fresh cherries with about ½ cup sugar.
I WANT CANDY
SNICKERDOODLE
This one sort of speaks for itself. The flavor is very classic Americana and pleases both children and adults. I believe the trick to a good snickerdoodle is in the cinnamon itself. We get our Ceylon cinnamon ground fresh on a weekly basis to ensure it’s super top quality.
Cupcakes
1 recipe Vanilla Bean Cupcakes
4 tablespoons cinnamon
Put It All Together
2 tablespoons cinnamon
3 tablespoons raw sugar
Frosting
1 recipe Italian Buttercream (page 24)
HOW TO MAKE IT
Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions. Add the cinnamon with the dry ingredients. Bake the cupcakes according to the recipe directions.
Frosting Prepare the Italian Buttercream according to the recipe directions.
Put It All Together Mix the cinnamon and sugar together in a small bowl. Using a piping bag with a large round tip, put a big dollop of buttercream on top of each cupcake. Dip the cupcakes upside down in the cinnamon-sugar topping.
CHOCOLATE TURTLE
Per customer request, the Chocolate Turtle came to life, but I’m not sure why we hadn’t made it before. This cupcake was actually the flavor of our wedding cake and certainly is a favorite.
Cupcakes
1 recipe Devil’s Food Cupcakes (page 19)
Candied Pecans
12 large pecans
3 egg whites
3 tablespoons sugar
Frosting
1 recipe Chocolate American Buttercream (page 27)
Put It All Together
1 recipe All-Purpose Caramel (page 34)
HOW TO MAKE IT
Candied Pecans Preheat the oven to 350°F. Place the pecans in a medium bowl and drizzle them with the egg whites and sugar. Toss the mixture together and place pecans on a baking sheet. Toast the pecans in the oven until they become dry, about 15 to 20 minutes. They’ll still seem a little soft because of the heat, but they’ll harden up as they cool.
Cupcakes Prepare and bake the