Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting28

Posted by chockylit in Citrus,Experimental Recipe,Herbs & Flowers (Wednesday August 1, 2007 at 6:45 pm)

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

The last time I did ice cream cone cupcakes I took a traditional chocolate and vanilla approach. These cupcakes were tailored for a garden brunch hence the lavender and rose frostings. I used a simple syrup to flavor the frosting. This technique can be used with any herb, spice, or edible flower and you can use any leftover simple syrup to make cocktails… a very handy technique with a great upside.

Just how far to fill the cone is very dependent on the recipe. The last time I made them I had some overflow. So, this time I was conservative and ended up with some extra room. So fill at your own risk. I recommend just over the ridge for the recipe below.

My take on ice cream cone cupcakes is this. They are very cute, no doubt, but not practical when it comes to eating. It is near impossible to get frosting and cake in the same bite without ending up with a bunch of frosting on your nose. The cone also ends up on the chewy side. So while they make a great presentation, I will stick to regular cupcakes when taste matters.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup milk
3 tablespoons fresh lemon juice
zest of one lemon

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk and vanilla.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Mix in lemon juice.
7. Fill the ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake at 350 for 20 minutes until a cake tester comes out clean.

Note: The batter makes 12 regular cupcakes or 12 ice cream cone cupcakes plus about 4 regular cupcakes. (I had one package of 12 cones with some batter left over for regular cupcakes.)

ice cream cones supported by cupcake papers
I used the sturdy cupcake papers as holders for the ice cream cones. While they stand on their own, it is a bit easier to transfer into the oven with the cupcake papers. Simple flip the papers and cut an X into the bottom. Stick the cone into the X.

Lavender Simple Syrup

1 tablespoon granulated sugar
2 tablespoons water
1 teaspoon lavender flowers

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes or until thick and syrupy.

Rose Simple Syrup

1 tablespoon granulated sugar
2 tablespoons water
1 teaspoon crushed rose petals

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Stir in rose petals and let the mixture sit over the heat, undisturbed for 3 minutes or until thick and syrupy.

Lavender and Rose Meringue Frosting

1 cup sugar
4 egg whites
lavender and rose simple syrups

1. Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110 degrees fahrenheit. This only takes only a couple of minutes.
2. Transfer to standing mixer and whisk using whisk attachment at high speed until soft peaks form.
3. Remove half of the mixture and set aside.
4. With the mixer on medium speed, drizzle lavender syrup into the mixer. Beat on high until stiff peaks form. Add food coloring, if desired. Remove from the mixer bowl and set aside.
5. Return the other half of the mixture. With the mixer on medium speed, drizzle rose syrup into the mixer. Beat on high until stiff peaks form. Add food coloring, if desired.

1. Frost cooled cupcakes with a large star tip.
2. Top with sprinkles.

pink sprinkles

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting60

Posted by chockylit in Berries,Cheese,Italian-Inspired,Nuts (Sunday May 20, 2007 at 12:42 pm)

blueberry ricotta almond cupcake with cream cheese frosting

It was bound to happen. Can’t be pregnant, be a cupcake baker, and not make pink and blue cupcakes, right? I made these for the last day of birthing class. We have a snack break every class and it’s always filled with healthy savory treats. So, while I was bringing cupcakes, I wanted to make them relatively “healthy” (without sacrificing taste, of course).

This recipe is a slight variation from one I made a while back. I wanted to try using fresh almonds (hooray for vitamin E and “good” fat) instead of almond paste. The resulting cake was good, but not “almondy” enough. Next time around I would add a half teaspoon of almond extract. I actually really liked the grainy texture that the ground almonds added. But if this sounds unappealing to you, stick to the almond paste (or really grind the hell out of your almonds). As with the last recipe, this one turned out very moist. I could see these standing up to a few days of refrigeration.

I figured between the almonds, the berries, the eggs, the ricotta, and the cream cheese, I ended up with a fairly balanced treat. Fruits, healthy fats, protein, etc. to counter the heavy dose of sugar (yum, sugar). But to keep myself honest, I used my copy of Accuchef software to calculate the nutritional value. Scroll to the very end if you are curious, but perhaps some things are better left unknown…

On a side note, I have had to turn on comment moderation for the time being. So while it may seem like your comment has been posted, it will not show up on the blog until I approve it. This will hopefully be temporary. If anyone has any questions about this, feel free to email me directly.

~15 cupcakes / 350 degree oven

4 ounces almonds, slivered/peeled
1 cup + 2 tablespoons sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup raspberries
1/2 cup blueberries

1. Grind almonds with 2 tablespoons sugar in a food processor until very fine. Transfer to the bowl of an electric mixer.
2. Gradually add the remaining 1 cup of sugar to the ground almonds while beating at low speed.
3. Add the ricotta and beat to combine.
4. While beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat. The butter must be at room temperature or it will not incorporate well.
5. Stop the mixer, scrape the bowl, then beat at medium for about 2 minutes.
6. Crack eggs into a bowl and break up with a fork. At low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit.
7. Beat again at medium speed for about 2 minutes.
8. Measure out flour, salt, and baking powder into a bowl and whisk to combine.
9. With a rubber spatula, fold flour mixture into the cake batter until combined.
10. Wash and dry the berries. Toss with a small amount of flour. This will help keep the berries from sinking.
11. Fold berries into the batter.
12. Scoop batter into cupcake liners, about 2/3s full.
13. Bake at 350 for about ~25 minutes or until cake tester comes out clean

Note: I wanted “pink” and “blue” cupcakes so I divided the batter in two and added blueberries to one and raspberries to the other. You could do this, mix the berries, or even use different fruit.

blueberry ricotta almond cupcakes cooling
cooling cupcakes

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Sift powdered sugar into a bowl or onto parchment.
3. Beat butter and cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

1. Frost cupcakes.
2. Top with a candy decoration, berries, or slivered almonds.

Note: I kneaded store-bought white fondant with gel food coloring, rolled out with a little corn starch to prevent sticking, and stamped out small shapes to top the cupcakes.

blueberry & raspberry ricotta almond cupcakes with cream cheese frosting

Approximate Nutritional Value per Serving

Without frosting
Per Serving: 216 Cal (50% from Fat, 9% from Protein, 41% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 5 g Mono Fat; 23 g Carb; 1 g Fiber; 16 g Sugar; 51 mg Calcium; 1 mg Iron; 78 mg Sodium; 84 mg Cholesterol

With frosting
Per Serving: 478 Cal (43% from Fat, 6% from Protein, 52% from Carb); 7 g Protein; 23 g Tot Fat; 12 g Sat Fat; 8 g Mono Fat; 63 g Carb; 1 g Fiber; 56 g Sugar; 70 mg Calcium; 1 mg Iron; 167 mg Sodium; 117 mg Cholesterol

Lemon Cup Cupcakes14

Posted by chockylit in General (Sunday March 4, 2012 at 8:54 pm)

lemon cup cupcakes

These cupcakes make an impressive presentation. For sure. But they are also somewhat impractical.

I was helping a friend who was baking for a competition and I really, really wanted her to win. So we made 12 of these gorgeous lemons and a bunch of regular cupcakes for pure eating. I wasn’t sure how they would turn out, so the regular cupcakes were also back up. Thankfully the lemons worked out and looked and tasted great, but strangely she only came in second place! Beat out by homemade ice cream sandwiches. I guess we should have considered that the judges were 9.

The cake was very moist, the custard brought a super-lemony coolness, and the meringue balanced it all out. Tasty cupcakes all the way around. Good luck if you try these out.

Oh, obviously one would need to eat the lemons with a spoon.

Prepare Lemons

12 Meyer Lemons
Melon Baller

1. Wash and dry each lemon.
2. Take a small slice off of one end of each lemon. Just enough for it to stand up on its own, but not so much that you make a whole in the bottom.
3. Slice of the top of each lemon such that you can get in to the pulp with your melon baller.
4. Remove the inside from the lemon with the melon baller. Try to get the inside as clean as you can without making any wholes in the cup. Make sure the insides end up in a clean bowl – you will need them for the next step.
5. Strain the lemon juice from the insides for the remaining recipes.
6. Wrap each lemon in foil to protect it while baking.

Lemon Vanilla Custard

1/4 cup sugar
1 tablespoon cornstarch
pinch salt
1/4 cup water
1/4 cup plus 2 tablespoons meyer lemon juice
2 large egg yolks
1 teaspoon lemon zest
1 tablespoon unsalted butter, room temperature

1. Whisk together sugar, cornstarch, and salt in a medium, heavy-bottomed saucepan.
2. Stir in water until blended. Add lemon juice and stir until blended.
3. Bring to boil over medium heat, stirring constantly but slowly with a wooden spoon. Boil for 2 minutes.
4. Whisk up egg yolks in a small bowl. Add two tablespoons of the hot lemon mixture to the eggs slowly and whisking constantly. Whisk the egg yolks back into the hot lemon mixture slowly and whisking constantly.
5. Bring back to a boil over medium heat and cook until thickened.
6. Transfer into a glass bowl, add zest, and butter and stir until combined.
7. Let cool for 15 minutes. Cover with plastic wrap and refrigerate until cool.

lemon cupcake
baked cupcake with a hole poked in it

Lemon Cupcakes
12 lemons plus ~14 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1/2 cup meyer lemon juice
1 teaspoon grated lemon zest

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the flour to the butter/sugar mixture and beat to combine.
6. Add milk and beat until combined.
7. Add about a third of the flour to the butter/sugar mixture and beat to combine.
8. Add lemon juice and zest and beat until combined.
9. Fill cored lemons and cupcake papers about half to three-quarters full.
10. Bake for 22-25 minutes until a cake tester comes out clean.

lemon vanilla custard filling
pouring in the custard

Meringue Frosting

5 egg whites
1-1/4 cup sugar

1. Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath).
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit. (Apparently 160 is safest. I have never tried that so can’t tell you if it will still be ok for the frosting. So if you are concerned use pasteurized eggs.)
3. Transfer bowl to electric mixer, beat on medium speed for 10 minutes.
4. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.

1. Allow each lemon cupcake to cool.
2. Poke each with your finger to make a well for the custard.
3. Fill with custurd.
4. Using a small ice cream scoop, top each filled lemon with meringue.
5. Toast frosting with a blow torch.
6. [Optional] Dust with lemon zest.

meringue frosting
topped with meringue frosting

Baking in Bulk38

Posted by chockylit in General (Monday June 21, 2010 at 9:37 pm)

lots of tiny sheep

I rarely if ever veer from the standard post of recipe with pictures. I don’t do book reviews, product reviews, talk about cupcakes in general, etc. This blog is about recipes I create and pictures that go along with them. I am veering with this post though.

I baked for an event a month or so back and I had been thinking about posting just about that process. As I would heartily recommend to you, when baking for an event I stick to what I know. So, there are no new recipes or experiments to share – just the process that I go through when baking in bulk for events.

I decided to bake for an event for my daughter’s preschool (even though she doesn’t officially start until September). The event was a country fair and the highlight would be the sheering of the two school sheep. (Yes, there is a school in the middle of San Francisco with two sheep…) This is the basic process I followed and have followed in the past.

Step 1: Find inspiration and come up with a high level plan

Whenever I am asked to or offer to bake for an event, I always look for at least one bit of of inspiration. If the event is for a person, I might ask their favorite color. Or if I know the person well, I will use whatever color I associate with them. I will look to something special about the event for inspiration. Is it themed for example. Flavor-wise I tend to just ask – are you a chocolate person? What’s your favorite fruit? Spice? Etc.

In this case, my starting point was sheep. So I did some googling and came across the PERFECT little sheep already done up for me in royal icing. I wanted to have both a chocolate and non-chocolate cupcake and something color-wise to contrast. I thought brown plus green would be a nice combo, so I quickly settled on vanilla cupcakes with green tea frosting and chocolate cupcakes with salted caramel frosting. The wonderful ebay shop owner, Lisa, hooked me up with a custom order and made up a bunch of sheep and birds shipped individually packaged and shipped all the way from the UK. The school also has chickens, but I settled for birds as I knew she could make them.

Step 2: Write out all your recipes

At a minimum you should print out all your recipes with the correct quantities. I also recommend writing them out as this ensures you read the recipe through and orients you to the steps involved, the equipment you will need, etc. I tend to write out my recipes like this and cross things out as I do them so I don’t forget. Most standard cupcake recipes make 24 or so cupcakes – at least on my blog. Sometimes I will halve them and make only 12. Usually for events you are baking a lot of cupcakes. This is where it gets tricky for the home baker. You really should make NO more then 30 to 36 at a time. Most mixers can’t accommodate more batter than that and you don’t want to over stuff the home oven. So do know that if you are making 100 cupcakes you likely have to make them in 3 batches. Professionals have quite an edge with their jumbo mixers and large, commercial convection ovens. Baking in bulk at home is a pain and I really try to avoid it. That said, I do occasionally give in…

When changing the quantities of a recipe start with the eggs. If there are 3 eggs in the recipe don’t halve the recipe for example. Either multiply everything by 1/3 or 2/3s. Regardless, get ready to do some fractions. Google can also help with this. Just be careful, check your math, and write everything down clearly.


Step 3: Prepare a plan and your ingredients

Now that you have your recipes you need to write down your shopping list and come up with a plan of action. The shopping list is pretty easy. So I won’t cover that, although I do write out my shopping lists in the order in which I will come across the ingredients at the grocery store – but that’s me – and I am a bit anal about being “efficient”. The important thing is to plan what you will bake when. If you are an amateur baker such as myself, you likely have a demanding full-time job and/or have a family to take care of. So it’s likely you won’t have the large swath of free time it will take to get something like this done in one go.

I always start from the time of the event. I like to leave assembly for the day of the event and usually leave an hour or two for assembly and packing assuming I am making 100 or so cupcakes. If the event is at 11am on a weekend for example, plan on getting up early and focusing on assembly. If the event is in the afternoon, say 3 or so, you can plan on finishing up some recipes the morning off. Regardless, leave plenty of buffer for unexpected events. This will definitely help minimize stress.

This event was on Saturday at 11am, so I wouldn’t have the weekend to work and would just have the morning to assemble. I had to bake after work during the week (my least favorite time). I try to spread the work out as much as I can without having to resort to freezing anything. Buttercream and chocolate ganache frostings can store in the fridge well covered up to three days. Cupcakes also store in the fridge well covered up to three days, but I like to bake them as close to the event as I can. So, I tend to do the frostings first. One note: meringue frostings don’t store well. So forgo them when you are doing a large project.

I always try to fill and frost the day of the event if I can, the night before if its for very early in the morning or I am taking them to work. In this case I started on Wednesday with frostings, made a batch of cupcakes Thursday, and another on Friday. I assembled on Saturday morning. I purposefully didn’t make these filled cupcakes as that basically doubles the work involved. Making the fillings takes more time, but doing the actual filling can be very time-consuming. I have filled cupcakes when making about 120 or so once, but it was for a wedding and it was before I had a child and other demands on my time. In those days I could spend the entire weekend in the kitchen without a second thought. Those days are over… Take on what you can manage without causing undo stress.

Step 4: Prepare all the recipes and store them for final assembly

A bit earlier I recommended baking in 30 to 36 cupcake batches in order to avoid disaster. I still recommend that. I rarely heed my own advice and made 2 batches with about 46 cupcakes in each batch. I have a larger sized mixer, but it was still a challenge. Don’t even attempt doubling a standard recipe if you don’t have a 6-quart mixer.

I managed the over-stuffing of the oven by starting off the baking at 375 with the convection fan on. You just have to be careful to lower the temp and/or turn off the convection at the right time. And the right time is pretty hard to determine. I usually turn the oven back down to 350 after a few minutes and turn off convection around 12 minutes. I find if the oven isn’t hot enough the cupcakes tend to overflow. But really, you should just bake in batches of 30 to 36 (which is about 1.5 times a normal recipe you see on my blog). The last thing you want after all that work and all those ingredients is a bunch of overflowed cupcakes. A couple is fine – that happens to me and those cupcakes tend to be the taste testers. On that note, always make more than you absolutely need. In this case, I was aiming for a number but had flexibility.

Like I mentioned, I absolutely recommend baking and storing for assembly as close to the event as possible. If you can do it all in one day, great. But for me and perhaps many of you, it’s not possible. With the frostings, I tend to just transfer the frosting into a bowl and wrap well with plastic wrap and store it in the fridge. With the cupcakes, I let them cool all the way off then put them back on a sheet pan and wrap that very well with plastic wrap. If you have enough tupperware to store all your cupcakes even better, but I don’t. If you must bake more then 3 to 4 days before the event you can freeze them (I wrap them in plastic wrap in small quantities that can fit in freezer bags) but there will be some dryness after thawing. So I recommend not doing it.


Step 5: Assemble, pack for delivery, unpack and present

I won’t cover assembly much other then watch for cupcake toppers that will work for your event. For example, fresh fruit doesn’t hold up very well. It can dribble juice on your cupcake or start to look old. Candied fruit works as do sugar toppers. I tend to top my cupcakes with something simple that alludes to the flavor of the cupcake, but for some events – like a kids fair – I will do (or purchase) a more typical decoration.

I pack all my cupcakes in cupcake boxes with inserts that have individual holes for each cupcake. I bought the boxes in bulk (about 200 boxes) and it will be a while until I will run out. But many places sell paper or plastic cupcake containers in smaller quantities. I recommend going for a good box as it will help hold them in place and avoid delivery disaster. You will still need to watch for bumps in the road, but not have to worry about sliding. I also stick with disposable boxes for events given I have found it difficult to get my more permanent containers back promptly. Its totally up to you, just pack them carefully so they arrive safely.

Lastly, you may need to think about display. Thankfully there are many sites out there that have both disposable and non-disposable tiered cupcake holders. I also had a vintage, wood cupcake stand that I used for a few events. Usually its a challenge to get more then 30 or so cupcakes on these things, unless they are monstrous. I tend to put what I can on the tiered display and fill out the rest on the table around it. For this event I new I would have a hard time getting anything back given we hadn’t started at the school, so I settled for a something disposable.

matcha frosting with tiny bird

Well, that is all that came to mind. If anyone has any questions around something I may have missed, feel free to post it. I might have missed something…

lime tart cupcakes124

Posted by in Uncategorized (Monday May 26, 2008 at 7:45 am)

lime tart cupcakes

This post has taken me a while, I know. And that is partly because it’s my last post here on this blog. That’s right, CupcakeBlog is shutting down. The decision was not taken lately, trust me, but a combination of factors came together… a botched wordpress upgrade (I am still without access to the admin console having to do everything directly against the database and will never recover my old categories), a planned move this summer (time to get the house staged and ready to sell), and a general feeling that I am ready for a break (a one year old requires much more attention than a sleepy 6 month old).

So, this is my last post. Comments will be turned off soon, but the site will remain up for as long as it gets traffic. I do intend to blog again. I will be back once we are moved and settled in with a new blog and a slightly different theme. I want to thank everyone who has supported CupcakeBlog. It’s been an absolute pleasure sharing my creations with you and I look forward to doing it again in the future.

Now about this recipe…

This recipe is inspired by a classic lime tart. It involves four layers – a crunchy ginger, biscuit crust, lime cake, lime pastry cream, and meringue frosting. While the end result can be difficult to eat (we ate them with a spoon), the flavor was great. The only other issue is that because the “tart” part of this cupcake requires refrigeration, the “cake” part was cold and dense… But its only part of the whole experience and didn’t ruin it by any means. I wondered what they would taste like at room temperature, but they were all scooped up in a couple of minutes.

Ginger Biscuit Crust

1 cup graham cracker crumbs or biscuit crumbs
4 tablespoons melted butter
2 tablespoons fresh ginger, chopped finely

1. Combine the crumbs, ginger, and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.

Note: In the spirit of working with what I had, I used my daughter’s barley teething biscuits to make the crust. They are crunchy, not too sweet, and flavorful. They worked out great.

Lime Cupcakes
~12 regular cupcakes / 350 degree oven

1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch salt
1/3 cup milk
2 tablespoons fresh lime juice
zest of one lime

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk, lime juice, and lime zest.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Spoon batter over biscuit crust until just under 1/2 full – after they are backed you want about a 1/4 inch at the top for the pastry cream.
7. Bake at 350 for 20 minutes until a cake tester comes out clean.

Lime Pastry Cream

1 cup Whole milk
1/4 cup sugar
pinch of salt
2 egg yolks
2 tablespoons cornstarch
1 tablespoon butter, room temperature
lime juice from 2 limes (~1/4 cup)
zest of one lime

1. Heat milk, half of the sugar and salt in a pan over medium until it reaches a simmer,
2. Whisk egg yolks, cornstarch, and remaining half of the sugar in a medium sized bowl until combined.
3. Slowly add about 1/2 cup of the hot milk mixture to the egg mixture, whisking continuously.
4. Add remaining milk mixture slowly while whisking.
5. Transfer back into the pan and heat over medium-high heat, whisking constantly until it thickens. It will thicken all of a sudden, give it a good whisk then take it off the heat.
6. Transfer to the bowl of an electric mixer and with the paddle attachment on medium speed start to beat the mixture.
7. After a minute or so, slowly add the soft butter in small chunks beating until incorporated. Continue to beat on medium speed for a couple more minutes.
8. While beating on medium speed, slowly add the lime juice and zest. Taste occasionally and add more or less lime juice depending on how tart you want it. I like the pastry cream to be very tart to balance the sweet meringue.
9. Transfer to a bowl, cover with plastic wrap pressing down so it touches the cream directly, and refrigerate until cool, hour or so. This can be made a day in advance.

Meringue Frosting

3 egg whites
3/4 cups sugar

1. Combine the ingredients into the mixing bowl of your stand mixer and set over a Bain Marie (water bath).
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit.
3. Beat on medium speed for 10 minutes.
4. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.

Note: Meringue does not store well. Prepare when you are just ready to top the cupcakes.

lime pastry cream layer

1. Top the cupcakes with pastry cream then a dollop of meringue.
2. Top off with toasted coconut, candied lime peel, biscuit crumbs, or lime zest, whatever you have and prefer.

lime tart cupcakes

Note: These cupcakes don’t store very well. You can store them for a few hours in a refrigerator. Some condensation might collect on the pastry cream though. They are definitely best consumed the same day.

Browse Cupcakes74

Posted by chockylit in  (Saturday August 11, 2007 at 12:50 pm)

Welcome to the CupcakeBlog archives where you will find over 85 cupcake recipes dating back to March 2005 organized into 5 sections fresh – for recipes that contain herbs, flowers, or plants; fruity – for, well, fruits; spicy – for recipes that feature spices like cinnamon, fennel, cardamom, etc; rich – for recipes that feature chocolate, coffee, liquors, etc; other – i needed someplace for the ube cupcake


Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting

Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting

Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting

Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting

Green Tea, Lavender, and Honey Cupcake Bombe

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue


Hummingbird Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes

Lime Custard Cupcake with Meringue Frosting

Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting

Persimmon Pavlova Cupcake

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting

Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting

Banana Cupcakes, a Few Ways

Mooncake Cupcakes (Bean Paste Filled Cupcakes with Date-Pineapple Cream Cheese Frosting)

Pomegranate-Grapefruit Cupcakes

Cherry-Vanilla Cupcakes

Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut

Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting

Fresh Fig and Almond Cupcake Bombe

Fresh Cantaloupe and Honeydew Cupcakes with White Chocolate-Cardamom Butter Cream

Wasabi White Chocolate Cupcakes with Plum Sake Filling

Lime Tart Cupcakes

Grape Cupcakes

Fig And Quinoa Cupcakes

Pomegranate Green Tea Cupcakes

Meyer Lemon Cranberry Cupcakes


Thai Ice Tea Cupcake Experiment No. 1

Horchata Cupcake Experiment No. 1

Thai Ice Tea Cupcake Experiment No. 2

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting

Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations

Churros and Chocolate Cupcake

Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting

Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting

Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting

Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit

Cherry Chocolate Cupcakes with Fennel Meringue Frosting

Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest

Pistachio Cupcakes with Rose Petal Buttercream

Chocolate Chai Spice Cupcake

Thai Tea Cupcakes

Caramel Apple Cupcakes

Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting

Red Hot Cupcakes

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting

Cranberry White Chocolate Cupcakes

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting


Devil’s Food Cupcake with Chocolate Buttercream

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Ice Cream Cone Cupcakes

Melt in Your Mouth Chocolate Cupcakes with Whipped Cream

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

German Chocolate Cupcakes with Milk Chocolate Glaze

Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream

Samoas® Cupcake

Vietnamese Coffee Cupcakes

Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze

Chocolate Bread Pudding Cupcakes with Toasted Walnuts, Homemade Toffee, and Cream

Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt

Banana Boston Cream Pie Cupcakes

S’mores Cupcakes

Chocolate Cupcake Stuffed with Ginger Caramel, Frosted with Mango Ganache, and Topped with a Mango-Ginger Won Ton

Dark Chocolate Truffle Cupcakes

Doughnuts and Coffee Cupcakes

Sweet Corn, Maple, and Bacon Cupcakes

Gluten-Free and Gluten-Full Chocolate Cupcakes with Salted Caramel Frosting

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Pequin Chili Chocolate Cupcakes

Plain and Simple Chocolate and Vanilla Cupcakes

Sweet & Salty Honey Peanut Cupcakes

Pear & Vanilla Bean Filled Chocolate Cupcakes with Vanilla Bean Buttercream

3 Vanilla Cupcakes with Vanilla Sea Salt

Chocolate Cupcakes Stuffed with Strawberry Chocolate Ganache and Frosted with Chocolate Glaze and Buttercream

Sweet Corn, Maple, Bacon Cupcakes

Toffee, Chocolate, Bacon Cupcakes

Cream Filled Vanilla Cupcakes With Ganache Glaze And Coconut

Chocolate Cupcakes with Strawberry Frosting (Plus Tips & Tricks for Baking Cupcakes)


Ube Cupcakes with Bubble Buttercream

Red Hot Cupcakes31

Posted by chockylit in Experimental Recipe,Spices,Step-by-Step Photos (Sunday April 1, 2007 at 7:18 pm)

red hot cupcakes

I was batting around a lot of cupcake ideas this week and asking for input. All I knew was that I was wanted to do a meringue frosting. The Red Hots idea came from a coworker – Red Hots and a flaming top of whipped frosting were definitely a match. I was sold.

Red Hots themselves offer no nutritional value, basically corn syrup and artificial flavors, but then those flavors are so simple – cinnamon and chili. It seemed easy enough to mimic the flavor in a very natural and tasty cupcake.

My first try was somewhat successful. There is a “foodiness” to the cupcake that distracts from the flavors somewhat, but topping the cake with a red hot infused frosting was just the trick in making the statement I intended.

The cake has a light, airy texture, is not too sweet, and has an interesting crunch from the chili powder. The frosting is sticky and sweet with a definite red hot flavor. Together they make a nice combination with the end result being sweet but not over powering.

Red Hot Cupcakes
15 regular cupcakes / 350 degree oven

1/2 cup cake flour
3/4 cup all purpose flour
1/2 cup + 1 tablespoon sugar
1/2 teaspoon salt
1-1/2 teaspoons baking powder
2 teaspoons cinnamon
5 teaspoons ancho chili powder
1/4 cup grape seed oil (or vegetable oil)
4 egg yolks
1/4 cup water
5 egg whites
1/3 cup + 1 tablespoon sugar
1/4 teaspoon cream of tarter

1. Sift flour, sugar, salt, baking powder, cinnamon, and chili powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, and water. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to high and beat until the mixture is incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 15-20 minutes or until a toothpick comes out clean.

Note: I prefer the taste of ancho chili powder, but by all means, feel free to swap out with your favorite chili powder or powders.

sifting dry ingredients
sifting dry ingredients

mixing wet ingredients
mixing wet ingredients

Red Hot Meringue Frosting

5 egg whites
1-1/2 cups sugar
1/4 cup red hots, ground in a food processor until fine

1. Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit
3. Transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. Add ground up red hots.
5. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.

Note: I ground up the red hots in a small food processor for about 30 seconds. It was partially a fine powder and partially small chunks. I liked the variety. It turned the frosting pink and added a nice crunch.

red hots
red hots

1. Scoop a good sized mound of frosting with an ice cream scooper onto each cupcake.
2. Using a clean finger, smooth frosting down and over the edges of the cupcake and into a round shape.
3. Using a clean finger, poke out some spikes onto each cupcake.
4. Lightly brown with a culinary torch for an added touch.
5. Top each cupcake with a red hot candy.

scooping frosting
scooping frosting

smoothing on frosting
smoothing frosting

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