Cupcake Recipe No. 3 (August)

Wish you were on the beach with something tropical to feed your late-summer sweet tooth? Or maybe, you ARE on some exotic beach (lucky duck) and you want a dessert to match your atmosphere. In either case, this next cupcake is bright and slightly tangy; it's one that you're sure to enjoy.

#3: Mango Cupcakes with Buttercream Frosting and Coconut

CUPCAKES
1 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup oil
1/2 cup sugar
1 tsp. vanilla
1 egg
1 cup mango pulp (can often be found at Indian grocery stores)
1/4 cup water

Preheat oven to 350°F and line cupcake pan with cupcake liners.
Mix all ingredients together. Beat with electric mixer until well-blended.
Pour mixture into liners and then bake for about 20 minutes, or until toothpick comes out clean.
Allow to cool on rack.

FROSTING
1 stick butter, room temp.
2 1/2 cups confectioner's sugar
1/4 cup milk
1/2 tsp. vanilla
dash of almond extract
shredded coconut

Beat butter until smooth and creamy.
Add sugar, milk, vanilla, and almond extract and beat until the mixture reaches a spreadable consistency. Add additional sugar if needed.
Frost cooled cupcakes and dip in coconut. Top with mango and toasted coconut.

Cupcake Recipe No. 2 (August)

Now that summer is coming to an end, we should enjoy the season's flavors one last time. This yellow cupcake recipe is sure to please on a late-summer day. (Photo credit Ming Thompson)

#2: "Eton's Mess" Cupcakes - Yellow Cake with Cream, Meringue, and Strawberries

CUPCAKES
1 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
1 cup milk

Preheat oven to 350°F and line a cupcake pan with cupcake liners.
Mix flour, baking powder, and salt.
In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and eggs.
Add milk and flour mixture alternately while still mixing.
Scoop mixture into cupcake liners and then bake for about 30 minutes, or until toothpick comes out clean.
Allow to cool on rack.

TOPPING
4 egg whites
1 cup sugar
pinch of salt
whipped cream
chopped strawberries

Preheat oven to 225°F.
Beat the egg whites until they hold soft peaks. Gradually add sugar and vanilla and beat until mixture is stiff and glossy.
Using a knife or pastry bag, make meringue shapes on parchment or aluminum foil. Bake until shapes are crisp and firm.
Frost cupcakes with whipped cream, and pile with strawberries and meringue.

Cupcake Recipe No. 1 (August)

Unless noted, all cupcake recipes and photos are taken from www.mingmakescupcakes.yolasite.com.

Here's the first recipe! Just as many people like to start their days with a little caffeine, why not start our list of cupcakes with a little caffeine as well?

#1: Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing

CUPCAKES
1 cup flour
1/2 cup unsweetened cocoa
2 tsp. espresso powder
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1 cup sugar
1 tsp. vanilla
1 egg
3/4 cup milk
1/2 cup chocolate chips

Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
Mix flour, cocoa, espresso, baking powder, soda, and salt.
In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg.
Add milk and flour mixture alternately while still mixing. Stir in chocolate chips.
Scoop into cupcake liners and then bake for about 20 minutes.
[Tip: To test to see if a cupcake is fully baked, poke it all the way through with a toothpick. If the toothpick comes out clean, then the cupcake is ready.]
Set on rack to cool.

ICING
4 oz. cream cheese
1/2 tsp vanilla
2 cups powdered sugar
3 tsp cocoa
splash of milk
chocolate chips or coffee beans

Mix cream cheese and vanilla at medium speed until creamy. While beating, add sugar, cocoa, and milk gradually.
Spread on cooled cupcakes with icing spatula. Top with chocolate chips or coffee beans.