Free 500 Cupcakes by Fergal Connolly Page B

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. vanilla extract
    for the filling
    1/3 cup key lime juice
    1 (14-oz.) can condensed milk
    for the meringue
    3 egg whites
    1/4 tsp. cream of tartar
    1/3 cup granulated sugar
    Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Place all the cupcake ingredients in a large 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 filling, combine the lime juice and condensed milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top. For the meringue, beat the egg whites and cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450˚F (230˚C). Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more than 1 day in an airtight container.
    Makes 1 1/2 dozen
pineapple upside-down cupcakes

    see variations
    A classic cake scaled down to a cupcake! When turning out the cupcakes, allow the sweet juices of the pineapple to be absorbed into the golden sponge.
    for the topping
    1/2 cup (1 stick) sweet butter, melted
    1 (20-oz.) can crushed pineapple
    3/4 cup packed brown sugar
    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. vanilla extract
    Preheat the oven to 350˚F (175˚C). Grease two 12-cup muffin pans with butter, and dust with a little flour, tapping out the excess. In the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar.
    Place all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter on top of the pineapple mixture in each cup. Bake for 25 minutes. Remove pans from the oven and cool for 10 minutes.
    Turn out the cupcakes onto dessert plates, and serve warm with heavy cream if desired.
    Store in an airtight container for up to 2 days.
    Makes 2 dozen
little caramel cupcakes
    see variations
    These delightful cupcakes contain a rich and gooey caramel surprise. They are an ideal companion for a cup of Earl Grey tea.
    1/2 cup (1 stick) sweet butter, softened
    3/4 cup packed brown sugar
    2 large eggs, lightly beaten
    2 tbsp. instant coffee granules
    1 tbsp. boiling water
    2 2/3 cups cake flour
    2 tsp. baking powder
    1 tsp. salt
    1/2 cup milk
    1/2 cup (3 1/2 oz.) soft caramels
    Preheat the oven to 350˚F (175˚C). Place 12 paper baking cups in a muffin pan.
    In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, baking powder, salt, and milk, and beat until well combined.
    Spoon the mixture into the cups. Push a couple of the caramels into the center of each cupcake, and place them in the oven.
    Bake for 20 minutes. Cool for 5 minutes in the pan. Turn onto a plate and serve while warm.
    Makes 1 dozen
sticky toffee pudding cupcake
    see variations
    This is an old classic British pudding that has recently enjoyed a bit of a renaissance.
    see variations
    for the cupcakes
    1 1/2 cups cake flour
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    2/3 cup packed brown sugar
    1/2 cup milk
    1 large egg
    1 tsp. vanilla extract
    3 tbsp. sweet butter, melted
    1 1/4 cups (7 oz.) chopped dates
    for the topping
    1/2 cup packed brown sugar
    4 tbsp. sweet butter
    2/3 cup boiling water
    Preheat the oven to 375˚F (190˚C). Line 8 muffin pans with baking parchment. In a medium bowl, combine the