Tiramisu Cupcakes

A portable, paper-lined version of the delicious classic, these tiramisu cupcakes are seriously delicious. An ultra vanilla-y cupcake, filled with a coffee liquor soak, and topped with a light and lovely Amaretto mascarpone frosting, they practically scream CELEBRATION!

Ingredients

Cupcakes

• 1 3/4 cups sugar
• 3/4 cup butter
• 3 large eggs
• 3 tablespoons vanilla extract
• 2 3/4 cups King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup whole milk

Soak

• 3 tablespoons coffee liqueur
• 2 tablespoons espresso powder
• 3 tablespoons sugar
• 3/4 cup hot water

Frosting

• 2 cups heavy cream
• 4 teaspoons Instant ClearJel
• 2/3 cup confectioners' sugar
• 1/2 cup Amaretto liqueur
• 1 cup mascarpone cheese

Garnish

• cocoa powder, to dust tops

Cupcakes

• 12 3/4 ounces sugar
• 6 ounces butter
• 3 large eggs
• 1 1/2 ounces vanilla extract
• 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 8 ounces whole milk

Soak

• 1 1/2 ounces coffee liqueur
• 1/2 ounce espresso powder
• 1 1/4 ounces sugar
• 6 ounces hot water

Frosting

• 16 ounces heavy cream
• 4 teaspoons Instant ClearJel
• 2 1/2 ounces confectioners' sugar
• 4 ounces Amaretto liqueur
• 8 ounces mascarpone cheese

Garnish

• cocoa powder, to dust tops

Cupcakes

• 361g sugar
• 170g butter
• 3 large eggs
• 43g vanilla extract
• 326g King Arthur Unbleached All-Purpose Flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 227g whole milk

Soak

• 43g coffee liqueur
• 14g espresso powder
• 35g sugar
• 170g hot water

Frosting

• 454g heavy cream
• 4 teaspoons Instant ClearJel
• 71g confectioners' sugar
• 113g Amaretto liqueur
• 227g mascarpone cheese

Garnish

• cocoa powder, to dust tops

Directions

1) Preheat the oven to 350�F.

2) To make the cupcakes: In a large mixing bowl, beat together the sugar and butter until light and fluffy.

3) Beat in the eggs one at a time, making sure each one is fully incorporated. Add the vanilla.

4) In a separate bowl, whisk together the flour, baking powder, and salt.

5) Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Scrape down the sides and mix again, to be sure everything is incorporated.

6) Spoon the batter into paper-lined cupcake pans (grease the insides of the papers). Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.

7) Remove the cupcakes from the oven and place on a rack for 5 minutes. After 5 minutes, tilt the pan and take the cupcakes out, returning them to the rack to finish cooling completely.

8) To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water.

9) Using a fork, poke the tops of each cupcake a couple of times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in.

10) To make the frosting: Beat the whipping cream until medium peaks form.

11) Whisk together the confectioners' sugar and ClearJel, and slowly add to the whipped cream along with the Amaretto.

12) Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn't take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy.

13) Pipe the frosting over the cupcakes, then dust with cocoa. Chill until ready to serve.

Yield: 24 cupcakes.

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Cherry & Nut-Filled Eggnog Cake

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Everyone's Favorite Fruitcake

"No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total.

Want to make this cake gluten free? See "tips," below.

Note: This recipe was formerly named Fruitcake Even Fruitcake Non-Lovers Will Love. So if you were looking for that recipe — you've found it!

Ingredients

Fruit

• 1 1/2 cups diced dried pineapple
• 1 1/2 cups raisins, golden or regular
• 1 cup (4 1/2 ounces) diced dried apricots
• 1 1/2 cups chopped dates
• heaping 1 cup candied red cherries, plus additional for decoration, if desired
• 1/3 cup diced crystallized ginger, optional
• 3/4 cup rum, brandy, apple juice, or cranberry juice

Batter

• 1 cup (16 tablespoons) unsalted butter
• 2 cups (15 ounces) dark brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 4 large eggs
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 tablespoons cocoa, black cocoa preferred; optional, for color
• 1/4 cup golden syrup, boiled cider, or dark corn syrup
• 1/2 cup apple juice, cranberry juice or water
• 2 cups chopped, toasted nuts (almonds, pecans, or walnuts)

Topping/glaze (optional)

• rum, brandy, simple syrup, vanilla syrup, or ginger syrup

Fruit

• 7 1/2 ounces diced dried pineapple
• 9 ounces raisins, golden or regular
• 4 1/2 ounces diced dried apricots
• 7 7/8 ounces chopped dates
• 6 ounces candied red cherries, plus additional for decoration, if desired
• 2 1/4 ounces diced crystallized ginger, optional
• 6 ounces rum, brandy, apple juice, or cranberry juice

Batter

• 8 ounces unsalted butter
• 15 ounces) dark brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 4 large eggs
• 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 3/8 ounce cocoa, black cocoa preferred; optional, for color
• 3 ounces golden syrup, boiled cider, or dark corn syrup
• 4 ounces apple juice, cranberry juice or water
• 8 ounces) chopped, toasted nuts (almonds, pecans, or walnuts)

Topping/glaze (optional)

• rum, brandy, simple syrup, vanilla syrup, or ginger syrup

Fruit

• 213g diced dried pineapple
• 255g raisins, golden or regular
• 128g diced dried apricots
• 223g chopped dates
• 170g candied red cherries, plus additional for decoration, if desired
• 64g diced crystallized ginger, optional
• 170g rum, brandy, apple juice, or cranberry juice

Batter

• 227g unsalted butter
• 425gs) dark brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 4 large eggs
• 361g King Arthur Unbleached All-Purpose Flour
• 11g cocoa, black cocoa preferred; optional, for color
• 85g golden syrup, boiled cider, or dark corn syrup
• 113g apple juice, cranberry juice or water
• 227g chopped, toasted nuts (almonds, pecans, or walnuts)

Topping/glaze (optional)

• rum, brandy, simple syrup, vanilla syrup, or ginger syrup

Tips from our bakers

• Do you HAVE to brush the cakes with alcohol or syrup? Well, it keeps them moist for weeks; in fact, I just unwrapped one of these cakes I made 6 weeks ago (and brushed with simple syrup just once, then wrapped in plastic); it's just as moist and tasty as it was the day it was baked. But if you want to leave them "un-brushed," understanding they won't stay moist long-term, that's just fine.
• If you've made the small, muffin-sized cakes, it helps to put them all in a large plastic container with a snap-on lid; or into a sealed plastic bag, both to help keep them moist, and to be able to move 3 dozen cakes around without a fuss.
• This recipe can also fill two tea loaf pans. Divide the batter among two lightly greased tea loaf pans, or bake one after the other if you only have one tea loaf pan (if you have a kitchen scale, half the batter will weigh 3 1/2 pounds). Bake the cakes for 2 hours to 2 hours and 10 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Yield: 2 tea loaves.
• Want to make this cake gluten-free? Simply substitute King Arthur Gluten-Free Flour for the all-purpose flour, and add 3/4 teaspoon xanthan gum along with the flour.

Directions

1) To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.

2) Preheat the oven to 300�F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.

3) To make the batter: Place the the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.

4) Beat in the salt, spices, and baking powder.

5) Beat in the eggs one at a time, scraping the bowl after each addition.

6) In a separate bowl whisk together the flour and cocoa.

7) Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.

8) Stir in the juice or water, then the fruit with any collected liquid. Scrape the bottom and sides of the bowl, and stir until everything is well combined.

9) Spoon the batter into the pans, filling them about 3/4 full.

10) Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. The cakes are done when a cake tester inserted into the center comes out clean.

11) Remove the cakes from the oven, and brush them with rum or brandy. Or simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes.

12) When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.

Yield: 2 large loaves to 3 dozen small cakes, depending on size.

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Lemon Chiffon Cake

Light and lovely! Amy Colvin of Pueblo won first place at the Colorado State Fair with this cake. Topped with a fresh blueberry sauce and whipped cream, or lightly sugared, sliced strawberries, this cake is hard to resist.

Ingredients

• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup water
• 8 large eggs, separated
• 2 teaspoons vanilla extract
• 1 teaspoon grated fresh lemon peel
• 1 1/2 tablespoons lemon extract
• 1/2 teaspoons cream of tartar or lemon juice

• 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 10 1/2 ounces sugar
• 1 teaspoon salt
• 3 1/2 ounces vegetable oil
• 8 ounces water
• 8 large eggs, separated
• 2 teaspoons vanilla extract
• 1 teaspoon grated fresh lemon peel
• 3/4 ounce lemon extract
• 1/2 teaspoons cream of tartar or lemon juice

• 241g King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 298g sugar
• 1 teaspoon salt
• 99g vegetable oil
• 227g water
• 8 large eggs, separated
• 2 teaspoons vanilla extract
• 1 teaspoon grated fresh lemon peel
• 21g lemon extract
• 1/2 teaspoons cream of tartar or lemon juice

Tips from our bakers

• This cake pairs nicely with Lemon Whipped Cream.

Directions

1) Preheat the oven to 325�F. Have on hand an ungreased 10" tube pan.

2) Sift into a large mixing bowl the flour, baking powder, sugar, and salt.

3) Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, and extract. Mix until smooth; scrape the bowl and mix for 30 seconds more.

4) In a separate bowl with clean beaters, combine the egg whites and cream of tartar or lemon juice. Whip until very stiff.

5) Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up, then gradually (in four additions) pour the yolk mixture back over the remaining whites, folding gently just until blended each time. Pour the batter into the tube pan.

5) Bake the cake for 55 minutes, then increase the oven temperature to 350�F and bake for an additional 10 to 15 minutes, until a cake tester or toothpick inserted into the center comes out clean.

6) Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle.

7) When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate. Garnish as desired.

Yield: One cake, 20 servings.

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Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.

Ingredients

Cake

• 1 cup semisweet or bittersweet chocolate chips
• 1/2 cup (8 tablespoons) unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 to 2 teaspoons espresso powder, optional
• 1 teaspoon vanilla extract, optional
• 3 large eggs
• 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

Glaze

• 1 cup semisweet or bittersweet chocolate chips
• 1/2 cup heavy cream

Cake

• 6 ounces semisweet or bittersweet chocolate chips
• 4 ounces unsalted butter
• 5 1/4 ounces granulated sugar
• 1/4 teaspoon salt
• 1 to 2 teaspoons espresso powder, optional
• 1 teaspoon vanilla extract, optional
• 3 large eggs
• 1 1/2 ounces unsweetened cocoa powder, Dutch-process preferred

Glaze

• 6 ounces semisweet or bittersweet chocolate chips
• 4 ounces heavy cream

Cake

• 170g semisweet or bittersweet chocolate chips
• 113g unsalted butter
• 149g granulated sugar
• 1/4 teaspoon salt
• 1 to 2 teaspoons espresso powder, optional
• 1 teaspoon vanilla extract, optional
• 3 large eggs
• 43g unsweetened cocoa powder, Dutch-process preferred

Glaze

• 170g semisweet or bittersweet chocolate chips
• 113g heavy cream

Tips from our bakers

• If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350�F oven until golden brown, about 10 minutes.
• For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

Directions

1) Preheat the oven to 375�F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5) Spoon the batter into the prepared pan.

6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200�F on an instant-read thermometer inserted into its center.

7) Remove it from the oven, and cool it in the pan for 5 minutes.

8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: 8" cake, 8 to 12 servings.

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