Crazy Cupcakes

All cupcakes are not created equal. Sure, simple and traditional chocolate or vanilla cupcakes will do, but when you want something a little more exciting, adding unique flavors with herbs and spices can really rev up your cupcake nibbling experience. Read on for tips on how to create new and interesting cupcake flavors – and then get to baking!

Baking tips for creative cupcakes

Cupcake baking tip #1: Keep it simple
One of the most important aspect of adding flavor to cupcakes (or any cake for that matter) is to keep the combinations simple. You don’t want to overdo it by adding too many flavor elements. Generally speaking, you should have two main flavorful ingredients that really stand out and complement each other.

Cupcake baking tip #2: Mince flavors
If adding ingredients like herbs, spices or tea, make sure the leaves are minced as finely as possible. Fresh or dried herbs can be used, but keep in mind that dried ingredients are three times as strong as fresh. For example, 1 teaspoon dried equals 3 teaspoons fresh.

Cupcake baking tip #3: Use fruit juice and zest
Fruit juices work especially well to add a natural sweetness, moistness and fruit flavor. Almost any recipe can include fruit juice – just substitute out a liquid ingredient for an equal amount of juice. Adding the zest of citrus fruit to the cupcakes or the frosting will give your cupcakes an added flavor boost.

Cupcake baking tip #4: Add smoke and spice
Ingredients such as cayenne pepper, chipotle, curry powder or finely minced chili peppers add a complementary heat to sweets. They work especially well with chocolate. Just be sure to start conservatively and taste the batter to control the spice and smokiness so they don’t overpower the finished cupcakes.

Cupcake baking tip #5: Go floral
Floral flavors are wonderful in cupcakes. Lavender is a personal favorite as is rose. You can also try hibiscus or rose hips. Decorating cupcakes with edible flowers adds a pretty touch as well.

Cupcake baking tip #6: Add a special salt
Another great flavor combination is salty and sweet. Adding just a hint of fleur del sel or large crystal salt to the frosting or sprinkled directly on top of the cupcake will make for a truly addicting treat.

Cupcake baking tip #7: Be creative
Just be creative in your cupcake flavors. Trial and error makes the best recipes, and don’t be afraid to make a mistake and try again. A good rule is to make small sample batches of your flavor experimentations to find the combinations that deliciously work.

Citrus Glazed Rosemary Cupcakes
Makes 24 cupcakes

Ingredients:
1-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
2 teaspoons finely chopped fresh or 3/4 teaspoon dried
1/2 teaspoon salt
1/2 cup unsalted butter, softened at room temperature
2 eggs
1 cup granulated sugar
1-1/2 teaspoons lemon, orange, or grapefruit extract
1/2 teaspoon pure vanilla extract
2/3 cup milk
3 tablespoons lemon, orange, or grapefruit juice
2 teaspoons grated lemon, orange, or grapefruit zest

Glaze:
1 cup confectioners’ sugar
5 teaspoons lemon, orange, or grapefruit juice
2 teaspoons grated lemon, orange, or grapefruit zest

Directions:
1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.

2. Combine flour, baking powder, rosemary, and salt in a small bowl. Beat butter and sugar together in a large bowl until light and fluffy. Beat in eggs one at a time until combined, then beat in citrus extract and vanilla.

3. Gradually beat in flour mixture and milk alternating in three additions. Stir in citrus juice and zest. Evenly spoon batter into prepared muffin tin.

4. Bake for 20 to 25 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack before glazing.

5. To make glaze, stir together sugar, citrus juice and zest. Drizzle over cupcakes. Let set for 20 minutes before serving.

Variation: Use any flavored tea in place of rosemary. Thyme also works well.

Cayenne Spiced Chocolate Cupcakes
Makes 24 cupcakes

Ingredients:
2-1/2 cups flour
1-1/4 cups cocoa powder
2 cups granulated sugar
3-1/2 teaspoons baking soda
1-1/4 teaspoons baking powder
1-1/4 teaspoons salt
1 teaspoon cayenne pepper or to taste
2 large eggs plus 1 large egg yolk
1-3/4 cups lowfat milk
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons pure vanilla extract
1-1/4 cups warm water

Frosting:
1 pound semi-sweet chocolate, finely chopped
6 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper or to taste
6 tablespoons boiling water
1-1/2 cups unsalted butter, softened at room temperature
1/2 cup confectioners’ sugar
Pinch of salt

Directions:
1. Preheat oven to 350 degrees F. Line 2 muffin tins with paper liners.

2. Combine flour, cocoa, sugar, baking soda, baking powder, salt, and cayenne in a bowl. Beat eggs, yolk, milk, oil, vanilla and water into flour mixture until fully combined.

3. Pour batter into prepared muffin tins and bake 20 to 25 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack before frosting.

4. To make frosting, heat chocolate over a double boiler until fully melted. Set aside to let cool slightly. Meanwhile, stir together cocoa powder, baking soda, cayenne, and boiling water.

5. In a separate bowl, beat butter with sugar and salt until fluffy. Beat in melted chocolate and cocoa mixture until fully combined. Spread frosting onto cooled cupcakes.

Lavender Frosted Cupcakes
Makes 18 cupcakes

Ingredients:
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
4 eggs
1 teaspoon pure vanilla extract
2 cups all purpose flour

Frosting:
1 cup cream cheese, softened at room temperature
1 pound confectioners’ sugar
1/3 cup honey
Any color food coloring (if desired)
2 tablespoons dried lavender flowers

Directions:
1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners.

2. Beat butter and sugar together in a large bowl. Beat eggs in one at a time then beat in vanilla. Gradually beat in flour.

3. Pour batter into prepared muffin tin. Bake for 20 minutes or until a toothpick comes out clean. Let fully cool on a wire rack.

4. To make frosting, beat cream cheese, sugar and honey together until fully combined. Stir in a few drops of food coloring, if using. Stir in half of the lavender. Spread frosting on cupcakes and sprinkle with remaining lavender.