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

By Fergal Connolly, Judith Fertig

An up-to-date version of the best-selling 500 Cupcakes: the one Cupcake Compendium Youll Ever want. This revised version features a new bankruptcy, entire with great pictures, that includes artful cupcake creations the fanciful theme-decorated cupcakes which are all of the rage!

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Grated orange zest Preheat the oven to 350˚F (175˚C). Grease a pan for 18 small madeleines. In a medium bowl, beat the eggs and sugar until pale and thick. Sift the flour and baking powder into a separate medium bowl. Slowly add the flour to the egg mixture. Stir in the lemon zest, and pour in the melted butter. Refrigerate for 20 minutes. Spoon the batter into the pan, filling each mold about two-thirds full. Bake for 20 minutes. Remove pan from the oven and cool for 10 minutes. Then remove the madeleines and cool on a rack.

Swirl the frosting and garnish with chopped walnuts and finely grated lemon zest. mascarpone-frosted carrot cupcakes Prepare the basic cupcake recipe. ) mascarpone for the cream cheese. ) each of shredded carrots, grated zucchini, and grated yellow squash in place of carrots. variations very cherry cupcakes see base recipe chocolate chip & cherry-frosted cupcakes Prepare the basic cupcake recipe. ) semisweet chocolate chips into the frosting mixture after adding the food coloring. almond & cherry-frosted cupcakes Prepare the basic cupcake recipe, adding 3 tablespoons ground almonds to the batter mixture.

Remove pans from the oven. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Makes 1 1/2 dozen mini raspberry & coconut cupcakes see variations The inspiration for these cupcakes came from the classic English Bakewell tart. 3 tbsp. ) flaked coconut 1 1/2 cups confectioners’ sugar, sifted 1 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 cup (1 stick) sweet butter, melted 5 egg whites 1 cup fresh or thawed, frozen raspberries 2 tbsp.

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