By Fergal Connolly, Judith Fertig

ISBN-10: 1416206310

ISBN-13: 9781416206316

An up-to-date variation of the best-selling 500 Cupcakes: the single Cupcake Compendium Youll Ever desire. This revised variation encompasses a new bankruptcy, entire with remarkable pictures, that includes artful cupcake creations the fanciful theme-decorated cupcakes which are the entire rage!

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Additional resources for 500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

Sample text

In a large bowl, cream the sugar and oil with an electric mixer until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 batches. Add the rest of the ingredients, and stir until combined. Spoon the batter into the cups. Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. To make the frosting, beat the butter in a medium bowl. Add the sugar and orange juice, and beat smooth. Add marmalade or save for garnish.

Then remove the cupcakes and cool on a rack. For the frosting, beat the cream cheese and confectioners’ sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half of the lavender flowers. Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers. Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months. Makes 1 1/2 dozen hummingbird cupcakes with marmalade frosting see variations The hummingbird cake is a classic recipe from the American South.

Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months. Makes 1 dozen pistachio & rosewater cupcakes see variations Rosewater is a delicate, sweet flavoring made by steeping rose petals in water, oil, or alcohol. Try to use unsalted pistachios in this recipe. for the cupcakes 1 cup (2 sticks) sweet butter, softened 1 cup granulated sugar 2 cups cake flour 2 tsp. baking powder 1 tsp. salt 4 large eggs 1/2 cup buttermilk 1 tsp. rosewater for the frosting 1 cup cream cheese 1 1/2 cups confectioners’ sugar, sifted 2 tbsp.

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500 Cupcakes: The Only Cupcake Compendium You'll Ever Need by Fergal Connolly, Judith Fertig

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