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

By Fergal Connolly, Judith Fertig

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

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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 cup crunchy peanut butter for the frosting 1/2 cup crunchy peanut butter 1/2 cup (1 stick) sweet butter, softened 2 tsp. vanilla extract 2 cups confectioners’ sugar, sifted 2 tbsp. milk Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes.

In a bowl, beat the butter and sugar with an electric mixer until light. Slowly beat in the eggs. Stir in the rest of the ingredients, along with the orange purée, until well combined. Spoon the mixture into the cups. Bake for 22 to 25 minutes or until a cake tester inserted in the center comes out clean. Remove pan from the oven and cool. To make the syrup, thinly slice the orange rind, removing the pith. Cut the orange rind into thin strips. In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar.

Decorating cupcakes Cupcakes are the treats that you can really go to town on when it comes to decoration. A simple spoonful of frosting with a cherry on top or a drizzle of melted chocolate is just the start. Supermarkets and specialty cooking stores sell a host of ingredients and equipment to help you — from food coloring and ready-made frostings to edible sugared flowers and brightly colored candy. Here are a few ideas that will help you transform the simplest cupcakes into a stunning dessert.

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