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Cupcake pan: If you want to bake cupcakes, you’ll need a cupcake pan. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...
To make the Icing: Mix the confectioners’ sugar with enough lemon juice to make a smooth glaze that is not quite thick enough to hold its shape when the spoon is lifted from the bowl. (Add the lemon juice cautiously once nearly mixed so you don’t over thin the icing.) Stir in a little lilac food coloring.
PLACE a paper cupcake liner in each of 12 muffin cups. BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition. PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 ...
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. MAKE THE CRUST:Place graham crackers, sugar, and salt in the bowl of a food processor. Grind until fine. With the processor ...
Preheat oven to 350ºF and line a standard cupcake pan with twelve paper baking cups. Sift together the flour, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside.
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve.
Dust the tops with powdered sugar by placing sugar in a fine-mesh strainer, positioning over a cupcake and tapping gently. Keep the cupcakes in an airtight container 3 to 5 days. Recipe courtesy of At the Farmers’ Market with Kids: Recipes and Projects for Little Hands by Leslie Jonath & Ethel Brennan/Chronicle Books, 2012.
Once cupcakes are cooled, use a sharp knife to cut a hole two-thirds into each one, leaving a 1/8-inch rim around the top. Fill centers with eggnog pastry cream. Top each with a dollop of spiked whipped cream and garnish with shaved chocolate. Recipe from Booze Cakes by Krystina Castella and Terry Lee Stone/Quirk Books, 2010.