Free 500 Cupcakes by Fergal Connolly

cream
    4 tbsp. confectioners’ sugar, sifted
    1 tsp. vanilla extract
    4 cups sliced small strawberries
    4 tbsp. strawberry jelly
    1 tbsp. water
    Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
    For the topping, beat the cream, confectioners’ sugar, and vanilla in a small bowl until soft peaks form. Spoon onto the cupcakes and arrange the strawberries on top. In a small saucepan heat the jelly and water until melted. Brush the mixture on top of the strawberries. Chill until ready to serve.
    Store, without topping, in an airtight container in the refrigerator for up to 2 days.
    Makes 1 1/2 dozen
baked cheesecakes

    see variations
    These mouthwatering little cupcakes make stunning individual desserts. Make them ahead of time and all you’ll have to do is pop them on a plate when your guests are ready.
    1 cup (4 1/2 oz.) graham cracker crumbs
    5 tbsp. sweet butter, melted
    2 cups ricotta cheese
    2 cups cream cheese, softened
    2 tsp. vanilla extract
    1 1/2 cups confectioners’ sugar, sifted
    3 large eggs
    1 1/2 cups fresh blueberries
    Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a muffin pan.
    Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
    In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners’ sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.
    Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries.
    Store covered for up to 2 days in the refrigerator.
    Makes 1 dozen
kahlua & orange cupcakes
    see variations
    The combination of Kahlua and orange is wonderful. It makes a delightful drink, and a scrumptious cupcake, too!
    for the cupcakes
    1 cup (2 sticks) sweet butter, softened
    1 cup granulated sugar
    2 cups cake flour
    2 tsp. baking powder
    1 tsp. salt
    4 large eggs
    1/2 cup buttermilk
    1 tsp. orange extract
    for the frosting
    2 cups confectioners’ sugar, sifted
    1/2 cup (1 stick) sweet butter, softened
    1/4 cup sour cream
    2 tbsp. Kahlua
    1 tbsp. grated orange zest
    Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
    To make the frosting, beat the confectioners’ sugar and butter in a small bowl until soft and creamy. Beat in the sour cream, Kahlua, and orange zest. Swirl onto the cooled cupcakes.
    Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
    Makes 1 1/2 dozen
hot chocolate fondant cupcakes
    see variations
    These cupcakes are very simple but must be served immediately. You can prepare the ramekins and batter in advance.
    for the cupcakes
    1 1/2 cups (7 1/2 oz.) bittersweet chocolate, broken into pieces
    1 cup (2 sticks) sweet butter, softened
    4 large eggs
    4 large egg yolks
    1/2 cup granulated sugar
    3 tbsp. all-purpose flour
    for the topping
    1 cup sour cream or crème fraiche
    Cocoa powder or confectioners’ sugar for dusting
    Preheat the oven to 375˚F (190˚C). Butter 8 medium-sized ramekins. Dust each with flour, and tap out the excess. Melt the chocolate and butter in a double boiler or medium bowl over a pan of simmering water. Stir until smooth. Set aside to cool. In a large bowl, beat the eggs, egg yolks, and sugar