Page 25 - Cupcakes

cupcakes in the refrigerator, but remember that the refrigerator dries out baked

goods. For optimum flavor, bake these as close to serving time as possible. Other
cupcakes and muffins, such as those flavored with spices or those that contain
pumpkin, fruit, carrots, or zucchini, actually improve while they sit. Bake them a
day ahead of serving and leave covered on the kitchen counter.
Thinking ahead, you can bake cupcakes up to three months in advance and
freeze them, unfrosted, in sturdy plastic containers or, if freezer space is tight,
flash freeze them on baking sheets and store them in plastic freezer bags. Open
the bag of cupcakes to let moisture out, then thaw the cupcakes on the kitchen
counter before frosting.

FROSTING CUPCAKES

Compared to layer cakes, frosting cupcakes is a stress-free experience. It’s really
a lot of fun! A batch of cupcakes needs slightly less frosting than a layer cake.
You can make your favorite layer-cake frosting recipe, but you’ll have some left
over. From 2½ to 3 cups confectioners’ sugar is the right amount for frosting 24
cupcakes. And I have found that for every 1 cup sugar used, you need 1
tablespoon liquid.

Plop frosting by the heaping tablespoon onto cupcakes using a tablespoon or
one of those neat short metal cupcake spatulas (see Spatulas, page 11). My
favorite frosting trick is to cover the tops completely but to let a tiny bit of cake
show around the edges (where the cake meets the liner) if there is a color
contrast between the cake and the frosting.

YOU GOTTA GARNISH

You do not, and I repeat, do not, need a cake-decorating degree to garnish the
cupcakes in this book. It is totally fine to sprinkle them with confectioners’ sugar
and add a chocolate curl, one toasted pecan, or nothing at all. (See 5 Ways to
Decorate a Cupcake Effortlessly, on this page).
If you want to frost and garnish, remember the garnish should have something
in common with the cupcake. Lemon cupcakes call for lemon zest or lemon
candy. Strawberry cupcakes beg for a slice of strawberry. Chocolate cupcakes

want chocolate sprinkles or curls or crushed coffee candies or fresh mint leaves
or mint candies. The exception is weddings and showers and festive occasions
where you might place fresh (untreated, nonpoisonous) flowers or candied