(for the baby duck)
80g yellow fondant icing
little amount of orange & black fondant icing
100g brown fondant icing
(for the cupcake)
1/2 cup butter, softened
1/2 cup superfine sugar
1 cup self-rising flour
2 eggs
1/2 t allspice
1/2 cup chopped walnuts
1/2 cup shredded carrots
1 T golden raisins
[how to make]
(for the baby duck)
*Save unused portion of fondant in a resealable plastic bag until ready to use it.
Body: Roll just less than half the yellow icing into a ball until there are no cracks and then shape it into an egg shape. Turn the narrow end of the egg slightly up and press the body gently on a hard work surface to slightly flatten the base.
Head: Set aside two small pieces of yellow icing for the wings and the head feathers, and roll the remaining icing into a perfect ball with no cracks. Use a shortened toothpick to secure the head onto the body.
Wings: Roll two very small balls of icing and flatten them between your fingers. Mold into wing shapes by pinching the end and smoothing with your fingers. Allow to dry slightly before adhering to the sides of the body with a dab of water.
Beak & Feathers: Roll a small ball of orange icing for the beak into a cone shape and adhere with a dab of water. To create the head feathers, roll two very small balls of yellow icing into little sausages tapered at the ends. Use a frilling tool to poke tiny indents at the top of the head and delicately stick the thin end of each sausage into a hole with a dab of water.
Eyes: The position of the eyes is very important; they should be in the middle of the head, not too high up. Mark the position of the eyes with the point of a frilling tool or a toothpick before adhering them. Roll two minute black icing balls for the eyes and adhere with a dab of water.
Nest: Roll out the brown icing in a very thin strip that is long enough to twist around the body. Use a knife to cut thin strips of icing. Gather the strips gently into a bundle and twist them together slightly. Join them delicately at the back by interweaving the ends, making sure the nest will fit snugly around the bird.
Finish: Place the baby duck into the nest while the nest is still soft and allow them to dry together. Once they are completely dry, carefully transfer the nest and the baby duck to the cupcake.
(for the cupcake)
*Preheat the oven to 350 degrees.
*Place 9 baking cups in muffin pans.
*Combine the butter, sugar, flour, and eggs in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes.
*Stir in the rest of the ingredients.
*Spoon the batter into the cups.
*Bake for 20 minutes.
*Remove pans from the oven and cool for 5 minutes.
*Then remove the cupcakes and fool on a rack.
Note: You might need twice as much of the baby duck recipes in order to put on every cupcake.
Labels: baby duck fondant recipe, cupcake recipe
(for the cupcakes)
1 1/4 cups all purpose flour
1 1/4 t baking powder
1/4 t salt
1/4 cup sugar
6 T unsalted butter, at room remperature
2 large eggs, at room temperature
1 t vanilla extract
1/3 cup whole milk
(for the syrup)
1/2 cup strong brewed coffee, at room temperature
1/4 cup dark rum
1/2 cup coffee liquer such as Kahlua
2 T almond liquer such as Amaretto
(for the frosting)
1 lb. mascarpone cheese
1 cup heavy cream
1/4 cup confectioners' sugar
1 t vanilla extract
1 oz. semisweet chocolate, grated
[how to make]
(for the cupcakes)
*Preheat the oven at 350 degrees.
*Line a standard 12-cup muffin pan with paper or foil liners.
*In a bowl, whisk together the flour, bakong powder,a dn salt.
*In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
*Add the eggs and vanilla and beat until combined.
*Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
*Beat on medium-high speed just until no traces of flour remain, about 30 seconds.
*Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
*Bake until lightly golden and a toothpick inserted into the center of a supcake comes out clean, 18-20 minutes.
*Let the cupcakes cool in the pan on a wire rack for 5 minutes.
*Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
(for the syrup)
*In a small bowl, stir together the coffee, rum, 1/4 cup of Kahlua, and the Amaretto.
(for the frosting)
*In a bowl, with an electric mixer on medium-low speed, beat the mascarpone, heavy cream, sugar, vanilla, and the remaining 1/4 cup Kahlua until just combined.
(for the finish)
*Brush the cooled cupcakes generously with the coffee mixture, dividing it evenly.
*Frost the cupcakes with the mascarpone mixture and sprinkle with the grated chocolate.
*Refrigerate the cupcakes in an airtight container for at least 4 hours or for up to 4 days.
-makes 12-
Note: I found this recipe in "Cupcakes" by Shelly Kaldunski.
Labels: cupcake recipe, Tiramisu recipe
(for cupcakes)
2 3/4 cups unleached all purpose flour
1 t baking powder
3/4 t salt
1/2 t baking soda
1 2/3 cups sugar
1 cup unsalted butter, room temperature
1 t vanilla extract
4 large eggs
1 cup buttermilk
2/3 cup canned sweetened cream of coconut
(for frosting)
6 oz. cream cheese, room temperature
3/4 cup unsalted butter, room termperature
3 cups powdered sugar
1/2 cup canned sweetened cream of coconut
7 oz. sweetened flaked coconut
confetti, optional
[how to make]
(for cupcakes)
*Preheat the oven to 350 degrees.
*Line standard muffin cups with paper liners.
*Whisk flour, baking powder, salt, and baking soda in medium bowl to blend.
*Using electric mixer, beat sugar, butter, and vanilla in large bowl until light and fluffy.
*Beat in eggs 1 at a time.
*Beat in half of dry ingredients, then buttermilk, then remaining dry ingredients.
*Beat in cream of coconut.
*Fill each paper liner 2/3 full with batter.
*Bake cupcakes until tester inserted into center comes out clean, about 18 minutes.
*Let cool in pans on racks 10 minutes, then transfer cupcakes to racks and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
*Gradually beat in sugar.
*Beat in cream of coconut.
*Using offset spatula, spread frosting over cupcakes.
*Holding each cupcake, sprinkle coconut over frosting.
(You may sprinkle confetti, too.)
-serves 30-
Note: I used a recipe from "bon appetit desserts".
Labels: coconut cupcake recipe, cupcake recipe, Easter dessert recipe
(for the brownie cupcakes)
½ cup unsalted butter, cut into 1" pieces
1¼ cups
sugar
¾ cup unsweetened cocoa powder
½ teaspoon
kosher salt
1 teaspoon
vanilla extract
2 large eggs
⅓ cup
all-purpose flour
(for the frosting)
1 1/3 cups heavy cream
2.3 oz. vanilla pudding mix
3 T powdered sugar
(for the topping & filling)
strawberries & confetti
[how to make]
(for the brownie cupcakes)
*Preheat
oven to 325°F. Line mini-mufflin tin with paper cups.
*Melt butter in a small saucepan over medium heat. Let cool slightly.
* Whisk sugar, cocoa, and salt in a medium bowl to combine.
*Pour butter in a steady stream into dry ingredients, whisking constantly to blend.
*Whisk in vanilla.
*Add eggs one at a time, beating vigorously to blend after each addition.
* Add flour and stir until just combined (do not overmix).
*Scrape batter into prepared pan.
*Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
*Transfer pan to a wire rack; let cool completely in pan.
(for the frosting)
*Pour the heavy cream to a cold mixing bowl.
*Using a mixer, whip cream for a few minutes until soft peaks form.
*Add the powdered sugar and continue to mix on high.
*Just before getting solid peaks, add the pudding mix.
*Lower to a slow speed and continue to mix.
*When the frosting starts coming together, stop the mixer.
(for the assembly)
.*Put the frosting into the decorating bag with a metal tip.
*Place one small strawberry on each cupcake and pipe frosting around it to form a tree shape.
*Decorate the frosting tree with your favorite confetti.
-makes 16-
Note: The brownie recipe comes from "The Bon Appetit Test Kitchen".
Labels: brownie recipe, Christmas dessert recipe, cupcake recipe
1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries
(for frosting)
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate
[how to make]
(for cupcakes)
*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.
(for decoration)
*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.
-makes 12-
Note: I used a recipe from "bon appetit Desserts".
Labels: cupcake recipe, pumpkin cupcakes recipe, pumpkin recipe
(for the 1 2/3 cups black sesame paste)
1/2 cup black sesame seeds
1/4 cup granulated sugar
1/16 t fine-grain sea salt
1/4 cup mochiko (glutinous rice flour
2 cups cold water
(for the black sesame cupcakes)
4 oz. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 t pure vanilla extract
1 3/4 all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/4 t fine-grain sea salt
1 cup black sesame paste
(for the Matcha buttercream frosting)
6 large egg white
1 cup granulated sugar
1/16 t fine-grain sea salt
5 sticks unsalted butter, cubed and softened
2 t pure vanilla extract
1/2 t almond extract
1 T matcha green tea powder, sifted, plus more for garnish
1 1/2 T hot water
(for the optional topping)
15 to 30 matcha-flavored Pocky sticks for garnish
[how to make]
(for the black sesame paste)
*In a saucepan over medium heat, toast the sesame seeds.
*Stir constantly to prevent burning. (It is difficult to see whether seeds are toasted, so heat them only until they become fragrant.)
*Place the toasted seeds, sugar, salt, and mochiko in a blender.
*Add 1 cup of the cold water.
*Blend together on the puree or liquefy setting until you cannot see only whole sesame seeds.(This may take up to 10 minutes.)
*Transfer the blended mixture to a saucepan and all the remaining one cup of cold water.
*Bring to a boil over medium-high heat, whisking constantly.(The mixtures will thicken quickly and become very dark.)
*Remove the pan from the heat source when the mixture is thick and has a pasty consistency.
*Let the sesame paste cool completely before using it in confections.
(for the black sesame cupcakes)
*Preheat the oven to 350 degrees.
*Line 15 wells of a standard cupcake pan with paper liners.
*In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
*Add the eggs, one at a time, beating well after each addition.
*Add the vanilla and mix again.
*Whisk together the flour, baking soda, baking powder, and salt, set aside.
*Add the flour mixture and black sesame paste alternately to the butter mixture, beginning and ending with the flour mixture.(The batter will be thick.)
*Fill the cupcake liners with 1/4 cup level measures of the batter.
*Bake for 17 to 22 minutes.
*Allow the cupcakes to cool completely on a cooling rack.
(for the Matcha buttercream frosting)
*Set a saucepan filled one third full of water over medium-high heat and bring to a simmer.
*Whisk together the egg whites, sugar, and salt in a large, heatproof bowl.
*Set the bowl over the simmering water and whisk until the mixture is hot to the tough and the sugar has dissolved.
*Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
*Beat on low speed for 2 minutes.
*Increase the speed to medium-high and beat until stiff peaks are formed.
*Continue to beat at medium-high speed until the mixture is fluffy and has cooled.(The mixing bowl should feel cool to the touch.)
*Turn off the mixer and switch from the whisk attachment to the paddle.
*Turn the mixer on medium-low speed and add the butter, a few cubes at a time, beating until well incorporated before the next addition.
(The mixture may also look curdled, but do not fret over that.)
*Beat the mixture at high speed when all the butter has been added.
*The mixture will thicken and become smooth after several minutes of beating.
*Beat in the vanilla and almond extracts.
*Place the matcha tea powder and hot water in a small bowl and stir until a smooth paste forms.
*If the mixture is very thick, add more hot water until it is very smooth.
*Add the matcha paste to the batter and beat until the frosting is completely smooth and consistently green in color.
(for the finish)
*Smooth the frosting onto the cooled cupcakes with an offset spatula, or transfer the frosting to a piping bag fitted with a decorator's piping tip; pipe the frosting onto the cupcakes in a large swirl.
*Place 1 or 2 matcha-flavored Pocky sticks on each cupcake.
*Sift a pinch of matcha tea powder over each cupcake, if desired.
-makes 15 cupcakes-
Note: I found this recipe in "See Salt Sweet" by Heather Baird.
Labels: Black sesame cupcake recipe, black sesame paste recipe, cupcake recipe, Matcha buttercream recipe
28g good quality dark chocolate, chopped
40g unsweetened dark cocoa powder
165mL hot coffee
75mL whole milk
170g all purpose flour
1 t baking soda
1/2 t kosher salt
140g unsalted butter, cool but not cold, cut into 1/2" cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 t pure vanilla extract
(for filling)
200g cherry preserves
2 T kirsch
(for frosting)
5 large egg whites, at room temperature
300g granulated sugar
1 T light corn syrup
1 t pure vanilla extract
(for assembly)
chocolate sprinkles
24 fresh cherries with stems
>how to make<
(for cupcakes)
*Preheat the oven to 325 degrees.
*Line two 12-cup cupcake pans with paper liners.
*Place the chocolate and cocoa powder in a medium heatproof bowl.
*Pour the coffee directly over them, let sit for 1 minute, and whisk until combined.
*Add the milk and whisk until smooth.
*In another bowl, sift together the flour, baking soda, and salt. Set aside.
*In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes.
*Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.
*Scrape down the bowl and mix again for 30 seconds.
*Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
*Fill the prepared cups about three-quarters full.
*Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
*Transfer the pans to wire rack and let cool for 15 minutes.
*Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
(for filling)
*In a small bowl, combine the cherry preserves with 1 T kirsch.
*Mix and set aside.
(for frosting)
*Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
*In a medium saucepan over low heat, stir together 250g of the sugar , the corn syrup. and 60mL water.
*Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot.
*Without stirring, heat the mixture to almost 235 degrees (almost soft-ball stage).
*Remove the pan from the heat and let the syrup fully reach 235 degrees, but not higher.
*Sprinkle the remaining 50g sugar over the soft peaks of the egg whites and turn the mixer to low.
*Slowly steam in the hot sugar syrup.
*Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes.
*Add the vanilla and beat again for 10 seconds. Set aside.
(for assembling)
*Line up the cupcakes on a sheet tray.
*Stick a large round pastry tip into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake.
(Alternatively, you can use a small paring knife.)
*Remove the excess cake.
*Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top.
*Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
*Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes.
*Generously pipe frosting onto each cupcake.
*Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
-makes 24-
Note: I found this recipe in "Baked Occasions".
Labels: black forest cupcakes recipe, Black Forest recipe, cupcake recipe
(cupcakes)
3/4 cup boiled beets
1/3 cup oil
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 cups flour
1/4 t salt
1 1/2 T natural cocoa powder (not Dutch processed)
1 1/2 t baking powder
1 cup almond milk
(icing)
1/4 cup butter
8 oz. cream cheese
1~1 1/2 cups icing sugar
a splash of vanilla extract
>how to make<
Labels: Beets Red Velvet Cupcakes recipe, cupcake recipe, Red velvet cupcake recipe
(for cupcakes)
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 t baking soda
1 t cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room termperature
2 large eggs, room temperature
2 T red food coloring
1 t white distilled vinegar
1 t vanilla extract
(for frosting)
1 lb cream cheese, softened
1/2 lb butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees.
*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, turing the pans once, half way through.
*Test the cupcakes with a toothpick for doneness.
*Remove from oven and cool completely before frosting.
(for 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.
-serves 24-
Labels: cupcake recipe, Red velvet cupcake recipe, Red Velvet recipe
Cupcakes:
3/4 cups sugar
1 2/3 cups all-purpose flour
1 t baking powder
1 t salt
1/2 cup butter
1/2 cup milk
2 eggs
1 T vanilla extract
2 vanilla beans, scraped
4 lime zest
juice of 4 limes
1/2 cup tequila
Frosting:
1/2 cup shortening
1/4 cup butter
2 cups powdered sugar, sifted
1 T lime juice
2 T milk
a few drops of green food color(optional)
>how to make<
(for cupcakes)
*Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
*In a medium bowl, mix together the sugar, flour, baking powder, and salt.
*Combine the dry ingredients and the butter in the bowl of a standing mixer and mix on low speed until the butter is completely mixed in and there is a mealy consistency.
*Add 1/4 cup of the milk and mix slowly to make a paste.
*In a separate medium bowl, combine the eggs with the rest of the milk, the vanilla extract, and the vanilla bean scrapings, and slowly pour the mixture into the batter in the standing mixer.
*Scrape down the sides of the howl and mix on high for about 10 seconds.
*Fill the cups in the cupcake pan about 3/4 full and bake for 10 to 15 minutes.
*The cupcake tops will just be slightly golden.
*Mix the lime juice with the tequila.
*When the cupcakes come out of the oven, heavily drench them with the tequila-lime mixture.
(for frosting)
*Combine the shortening and butter in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy.
*While the mixer is on low, slowly add the powdered sugar then the lime juice, and then the milk at the end.
*Scrape down the sides of the bowl and put the mixer on high for about 10 minutes.
*Add a few drops of green food color and mix, if you like.
*Using a piping bag with a star tip, frost the cupcakes with the lime frosting.
-makes 12 cupcakes-
Note: This recipe was adapted from "Who You Callin' Cupcake?"
Labels: cupcake recipe, lime frosting recipe, muffin recipe
Cupcakes:
2 cups sifted flour
1 t baking soda
1/4 t salt
1/2 cup unsweetened cocoa
11 T butter, softened
1 t vanilla extract
1 1/2 cup sugar
3 eggs
1 cup milk
Icing:
6 oz semisweet chocolate, finely chopped
1/3 whipping cream
1 T sugar
1 1/2 T butter
Spiders:
2 cups chocolate chips
1 t vegetable oil
Webs:
3 oz white chocolate, finely chopped
1 t vegetable oil
>HOW TO MAKE<
Cupcakes:
*Spray 16 cupcake wells with cooking spray or line with paper cups and set aside.
*Sift together the flour, baking soda, salt and cocoa; set aside.
*Cream the butter with an electric mixer; add the vanilla and sugar and beat to mix.
*Add the eggs, one at a time.
*One the lowest speed, alternately add the day ingredients in 3 additions with the milk in 2 additions.
*Beat just until smooth.
*Spoon into the prepared pans.
*Bake in a preheated 350-degree oven 25 minutes.
*Cool a few minutes in the pans.
*If the cupcakes have been baked without paper cups, run a knife around the edges and invert onto a rack.
*Cool completely.
Icing:
*Put the chocolate, cream, sugar and butter in a medium saucepan.
*Cook over medium heat, stirring occasionally, until the chocolate is partially melted.
*Remove from the heat and stir until completely melted.
*Transfer to a bowl and cool to room temperature.
*Hold a cupcake upside down and dip the top into the icing.
*Twirl the cake slightly and set aside.
*Repeat with the remaining cupcakes and icing. Refrigerate.
Spiders:
*Place the chocolate chips and oil in the top of a double boiler set over hot water.
*When the chips have almost melted, remove from the heat and stir until completely melted.
*Cool 10 minutes, stirring occasionally.
*Spoon the melted chocolate into a pastry bag fitted with a 1/8" tip.
(Or use a zip-top plastic bag and snip off a corner.)
*On a baking sheet lined with wax or parchment paper, start piping out spiders about 2" apart.
*Refrigerate 20 minutes.
*Peel the spiders from the paper; keep refrigerated.
Webs:
*In a double boiler set over medium-low heat, melt the white chocolate and oil together.
*Remove from the heat and cool 5 minutes, stirring occasionally.
*Spoon the chocolate into a pastry bag fitted with a 1/8" tip.
*In the center of a cupcake, make a small dot of the chocolate; from the center pipe out 7 lines, evenly spaced, to the outer edge.
*Pipe out 4 circles, evenly spaced, over the lines.
*The cupcakes can be made 24 hours in advance.
*Hold in refrigerator in tins or loosely covered.
*Remove from refrigerator 1 hour before serving.
*Place a couple of the spiders on top of each cupcake just before serving.
-serves 16-
Note: This recipe comes from "Maida Heatter's Book of Great Chocolate Desserts"
Labels: chocolate cupcake recipe, cupcake recipe, Halloween cupcake recipe, spider cupcake recipe
