Baking tips:
Tins should be no more than 2/3 full.
Cool in tin on wire rack for 10 min. then out of tin and onto rack to cool completely.
Serving cupcakes:
Put in a wine glass or sundae dish and top with a sundae.
Instead of frosting, use candied citrus peel: Simmer unpeeled seedless and thinly sliced oranges or lemons in simple syrup over low heat until softened, about 1 hour. Cool slightly and slap on top of cupcakes, with extra syrup spooned over if desired.
(Simple syrup: Simmer 1.5 c sugar to 2 c water in saucepan without stirring until sugar dissolves and mixture thickens, about 5 min.)
Serve bite-size cupcakes in votives with birthday candles.
Top with marshmallow fluff and run under the broiler for a few seconds.
Slice cupcake in 3, layer with whipped cream and top with powdered sugar and berries.
Linzer: Slice top off cupcakes and use 1-1/2 inch cookie cutter to cut shape out of center of top. Place spoonful of preserves in center of each cupcake. Sprinkle top with powdered sugar. Replace top over preserves, holding it by the edges to avoid messing up the powdered sugar.
Comments