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Frosting Prepare the Chocolate American Buttercream according to the recipe directions.

Put It All Together Prepare the caramel according to the recipe directions. With your index finger, poke holes through the cooled cupcakes and fill them with the caramel. Frost the cupcakes with the buttercream and drizzle caramel on top. Top each cupcake with one candied pecan.

SALTED CARAMEL AKA VERUCA SALT

We’re lovers of the whole salty-sweet combination, and when we were asked to create a cupcake for “Girls Rock Chicago,” this salted caramel recipe seemed to fit perfectly, mostly because of its name. However, it was so well received that several other organizations, like CHIRP independent radio, have asked us to make it to represent their charities as well.

Cupcakes

1 recipe Vanilla Bean Cupcakes

¼ teaspoon fleur de sel (see note)

¼ teaspoon black lava salt (see note)

¼ teaspoon Hawaiian red salt (see note)

¼ teaspoon French gray salt (see note)

Frosting

1 recipe All-Purpose Caramel (page 34)

1 recipe Italian Buttercream (page 24)

HOW TO MAKE IT

Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions. When the basic cupcake batter is finished, mix in all four salts. Bake according to the recipe directions.

Frosting Prepare the caramel according to the recipe directions and allow it to cool. Prepare the Italian Buttercream according to the recipe directions. Reserve half of the caramel (2 cups) for filling the cupcakes. Fold the remaining caramel into the buttercream.

Put It All Together Poke holes through the cupcakes with your finger and fill them with the reserved caramel. We use a squeeze bottle to do this, but you can also use a spoon or a liquid measuring cup. Using a piping bag with a star tip, frost the cupcakes with the buttercream. Top the cupcakes with a pinch of the four salts for color.

NOTE: Specialty spice stores will have these salts. We buy ours at The Spice House, a small chain in the Midwest. You can also order their products online at www.thespicehouse.com.

PEPPERMINT CANDY

Originally we made this cupcake for a client who wanted a fire-and-ice-themed winter cupcake buffet. We sold the extra Peppermint Candy Cupcakes in the shop and they sold out, so we continued to make them throughout the holiday season. We bring them back now and then.

Cupcakes

1 recipe Devil’s Food Cupcakes (page 19)

12 peppermint candies, crushed

Put It All Together about 4 drops red food coloring (or beet powder), to taste (see note)

peppermint candies, crushed, for garnish

Frosting

1 recipe Vanilla American Buttercream

(page 27)

1 tablespoon peppermint extract

HOW TO MAKE IT

Cupcakes Prepare the Devil’s Food Cupcake batter according to the recipe directions. Fold the crushed peppermint candies into the batter. Bake the cupcakes according to the recipe directions.

Frosting Prepare the Vanilla American Buttercream according to the recipe directions, and add the peppermint extract when you add the vanilla extract.

Put It All Together Divide the frosting in half and use the food coloring to dye one half red. Place the two colors side by side in a piping bag with a star tip and swirl the frosting onto the cupcakes. Top each cupcake with crushed peppermint candies.

NOTE: The color of red food coloring varies from brand to brand, so the amount you add will depend on how red you want your cupcakes to be. Organic colors don’t bake as well as conventional ones (they turn brown), so the beet powder is a good alternative (and it’s better for you), although it will alter the flavor of the cupcakes a little and they won’t get as bright red as they would with conventional colors.

S’MORE

S’mores are quite a phenomenon. Everything we make that’s called “s’mores” sells better than anything else. It’s just amazing. This is our cupcake version. The graham cracker is a small element, but I think everything balances out really well.

Cupcakes

1 recipe Devil’s Food Cupcakes (page 19)

Filling

1 recipe Ganache (page 30)

Frosting