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

By Fergal Connolly, Judith Fertig

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

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Additional info for 500 Cupcakes: The Only Cupcake Compendium You'll Ever Need

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Add 1 tablespoon grated orange zest along with the buttermilk. white chocolate & vanilla chai cupcakes Prepare the basic cupcake recipe. ) white chocolate chips and 1 teaspoon vanilla extract after adding the buttermilk. chai cupcakes with lemon drizzle Prepare the basic cupcake recipe. Omit the cream cheese and whisk the confectioners’ sugar, lemon juice, and vanilla together and drizzle over the cupcakes. malted milk cupcakes Prepare the basic cupcake recipe, substituting malted milk powder for the chai.

For the recipes in this book, you’ll need unsweetened cocoa powder, chocolate chips or chunks, and different varieties of baking chocolate in your pantry. Vanilla-flavored pudding or pie filling may be substituted for custard. Always assume that herbs used in the recipes are dried, unless fresh is specified. Other ingredients and flavorings include marshmallows, spices, cheese, vanilla, coffee, citrus zest, almond extract, orange flower water and rosewater, and liqueurs. making cupcakes There are four main types of cupcake mixtures.

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. shredded coconut Preheat the oven to 375˚F (190˚C). Place 24 mini ceramic baking cups on a cookie sheet. In a large bowl, combine the ground almonds, coconut, confectioners’ sugar, flour, and baking powder. Stir in the butter, followed by the egg whites. Spoon the mixture into the cups. Drop a raspberry and some of the shredded coconut on top of each cupcake.

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