1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons unsalted butter (3/4 stick), at room temperature
1 cup sugar
2 eggs, at room temperature
1/2 cup milk
1 teaspoon vanilla
4 tablespoons lemon juice
Preheat oven to 350. Place 12 cupcake liners in cupcake pan. Mix the flour, baking powder, baking soda, and salt in a bowl. Cream the butter with the sugar. Add the eggs one at a time and mix well. Alternate adding the flour and milk. Add vanilla and lemon juice and beat well. Divide between cupcake liners, filling only half-full. Bake 16-18 minutes or until a cake tester comes out clean.
FILLING
1/3 cup sugar
1/3 cup water
pinch of salt
2 tablespoons cornstarch
2 tablespoons cold water
1 egg yolk
1/8 cup lemon juice
1/2 teaspoon butter
Combine the sugar, 1/3 cup water, and salt in a small saucepan and bring to a boil. Meanwhile, mix the cornstarch and 2 tablespoons of cold water into a paste. Add it to the boiling sugar mixture, stirring constantly until thick and clear. Remove from heat. Whisk the egg yolk together with the lemon juice and pour into the cornstarch mixture. Stirring constantly, return the mixture to heat and cook until it boils again. Remove from heat and stir in the butter. Cover and cool. If not using right away, refrigerate when cool.
MERINGUE
2 egg whites
pinch of salt
1/4 cup sugar
Combine the egg whites and salt and beat until they just begin to take shape. Add the sugar and beat until glossy.
ASSEMBLY
Bake the cupcakes and make the filling. When the cupcakes are cool, make the meringue. Cut a divot out of the center of each cupcake. Fill with the lemon filling. Replace the caps that were cut out. Frost with the meringue and bake at 350 for 4–5 minutes or until the meringue is set.
(Makes 12 cupcakes)
Caution: Raw egg warning. The meringue will not cook enough to kill salmonella or other food-borne illness.
Basic Vanilla Cupcakes
11/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup milk
3 tablespoons heavy cream
11/2 teaspoons vanilla
1/4 cup unsalted butter (1/2 stick), at room temperature
1/2 cup + 1 tablespoon sugar
2 eggs, at room temperature
Preheat oven to 350. Place 12 cupcake liners in a cupcake pan. Mix the flour, baking powder, baking soda, and salt in a bowl. Mix the oil, milk, cream, and vanilla in another bowl. Cream the butter with the sugar. Beat in the eggs one at a time. Add roughly 1/3 of the flour mixture, then 1/3 of the milk mixture, beat well, and alternate between them until all ingredients have been incorporated. Pour into cupcake liners. Bake 16–18 minutes or until a cake tester comes out clean. Cool on a rack before frosting.
(Makes 12 cupcakes)
Coco Loco Cupcakes
Please note that these cupcakes freeze very well.
CUPCAKES
1 cup flour
1/4 cup high quality unsweetened powdered chocolate, like Penzey’s
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter (room temperature)
1 cup sugar
2 eggs (room temperature)
1 ounce unsweetened chocolate (1 square)
1/2 cup light coconut milk
1 teaspoon vanilla extract
Combine the flour, powdered chocolate, baking powder, baking soda, and salt in a bowl and mix well with a small whisk or a fork. Melt chocolate square in microwave in short bursts.
Cream the butter with sugar. Add each egg and beat well. Add the flour mixture in small amounts, alternating with the coconut milk. Beat in the melted chocolate and then the vanilla. Beat to combine.
Divide between cupcake papers, filling each about half-full. Bake 15 minutes or until a cake tester comes out clean.
(Makes 24 cupcakes)
Coconut Creme
FILLING
1/3 cup unsweetened shredded coconut
1 teaspoon light corn syrup
1 teaspoon heavy cream
Mix all ingredients. Carve a divot out of each cupcake and fill with coconut creme. Replace divot.
FROSTING
2 ounces (2 squares) unsweetened chocolate
2 tablespoons unsalted butter (room temperature)
1 teaspoon vanilla
1/4 cup heavy cream
3 cups powdered sugar
1/4 cup milk
1 cup unsweetened shredded coconut
Melt the chocolate in the microwave, in short bursts. Allow to cool. Cream the butter with the chocolate, then add the vanilla and cream. Add the powdered sugar 1/2 cup at a time, adding milk as needed until the desired consistency is reached. Beat in the coconut. Frost cupcakes with a knife or an offset spatula, heaping it on and swirling. Frosting will not be smooth due to the coconut.
(For 12 cupcakes)
Dark Chocolate Buttercream Frosted Mocha Cupcakes
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsweetened cocoa powder
4 tablespoons unsalted butter (1/2 stick), at room temperature
1 cup sugar
1 egg, at room temperature
3/4 cup milk
2 tablespoons instant coffee
1 teaspoon vanilla
Preheat oven to 350. Place 12 cupcake liners in a cupcake pan. Mix the flour, baking powder, baking soda, salt, and cocoa powder in a bowl. Cream the butter with the sugar. Add the egg and beat. Dissolve the coffee in the milk. Alternate adding the flour and the milk to the egg, butter, and sugar mixture. Add the vanilla and beat well. Divide between cupcake liners, filling only half-full. Bake 14–16 minutes or until a cake tester comes out clean. Cool on a rack before frosting.
SIMPLE CHOCOLATE BUTTERCREAM
This recipe makes just enough frosting for 6 cupcakes. If you want to frost 12 cupcakes, double the frosting recipe. If you don’t need 12 cupcakes, frost half a batch to serve now, and freeze the other 6 cupcakes. You can frost them later just before serving. To defrost cupcakes, simply remove from freezer and let them thaw at room temperature for 30–60 minutes. Then top with the frosting of your choice.
1 ounce unsweetened chocolate (1 square)
2 tablespoons unsalted butter, softened but not melted
1 cup powdered sugar
1/2 teaspoon vanilla
2 teaspoons unsweetened cocoa powder
2 tablespoons milk
Melt the square of chocolate in the microwave for about 30 seconds at half strength. Repeat until melted. Beat the chocolate with the butter, then add sugar and beat. Add the vanilla and 1 tablespoon milk. Beat in the powdered sugar, adding the additional tablespoon of milk. Add more milk or powdered sugar if necessary to obtain desired consistency.
(Makes 12 cupcakes)
Applesauce Spice Cupcakes
Please note that these cupcakes freeze very well.
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of cloves
4 tablespoons unsalted butter (1/2 stick), at room temperature
1/2 cup dark brown sugar, packed
1/4 cup regular sugar
1 egg, at room temperature
1/2 cup applesauce
Preheat oven to 350. Place 12 cupcake papers in a cupcake pan. Use a fork to mix together the flour, baking pow
der, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl. Set aside. Cream the butter with the sugars. Add the egg and beat. Add the applesauce and beat. Beat in the flour mixture until smooth. Fill cupcake liners half-full. Bake 15 minutes or until a cake tester comes out clean. Cool on a rack before frosting.
CARAMEL FROSTING
1/4 cup heavy cream
2 tablespoons butter
1/4 cup white sugar
1/4 cup dark brown sugar, packed
8 tablespoons unsalted butter (1 stick), at room temperature
2 tablespoons heavy cream
1 teaspoon vanilla
11/2 to 2 cups powdered sugar
Place 1/4 cup heavy cream, 2 tablespoons butter, the white sugar, and the brown sugar in a microwave-safe bowl. (I use a Pyrex 2-cup measure.) Microwave in short bursts of 20 to 50 seconds, stirring each time until the mixture bubbles up and is hot. Set aside to cool. The mixture must be completely cool to make the frosting. (After it cools substantially, I place it in the fridge for half an hour while the butter comes to room temperature.)
Beat the 8 tablespoons of butter well, scraping the sides and beating again. Add the 2 tablespoons of cream and the cooled caramel mixture and beat. Add the vanilla and beat. Slowly add the powdered sugar until frosting reaches the desired consistency.
(Makes 12 cupcakes)
Rosemary Bacon Corn Cupcakes
1 package Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
1 teaspoon chopped dried rosemary
1/2 cup chopped cooked bacon
OPTIONAL GARNISH
sour cream
bacon
Preheat oven to 350. Line cupcake pan with liners. Combine all ingredients. It’s okay if the batter is slightly lumpy. Fill cupcake liners just over half-full. Bake 20 minutes or until a cake tester comes out clean. Best served warm. If serving cold, garnish with a dollop of sour cream and an inch-long piece of bacon.
(Makes about 10 servings)
Bison Lasagna Cupcakes
12 to 14 (a couple extra) pieces lasagna noodles
1 to 2 tablespoons olive oil, plus extra for pan
1 clove garlic, minced
1 teaspoon oregano
1 pound ground bison (or lean ground beef or ground turkey)
1 14.5-ounce can pasta (or tomato) sauce
salt
8 ounces low-fat mozzerella, shredded
4 ounces Parmesan cheese, grated
Cook the lasagna noodles according to package and drain. Heat the olive oil in a pan over low heat and add the minced garlic. After 2 minutes, add the oregano. When it’s aromatic, add the meat and cook. When the meat is cooked, mix in the tomato sauce, salt to taste, and set aside.
Preheat oven to 400.
Thoroughly grease the wells of a muffin tin with olive oil. Cut each noodle in half and line each cupcake well with one piece so that the ends extend slightly beyond the well. Add a layer of meat and sauce to each well. Add a layer of mozzarella to each well. Cut the remaining noodles roughly to cupcake width. Lay one piece across each cupcake well. Repeat the layering of the meat and sauce, and the mozzarella. Sprinkle a substantial layer of Parmesan on top of each.
Bake 18–20 minutes. The cupcakes should bubble a bit at the edges. Remove from oven and use a sharp knife to loosen the cupcakes around the sides. Allow to stand 5 minutes before removing cupcakes from pan. If they do not hold their shape, allow them to stand a few minutes longer.
Lift the cupcakes out of the pan using the pasta that sticks out as little handles. The handles will be somewhat crunchy. You may wish to cut them off.
(Makes 12 cupcakes; plan on at least 2 per person)
Liver Pupcakes
(For dogs)
1/2 cup chicken livers (about 3–4 raw chicken livers, see instructions)
1/2 cup water from cooking chicken livers
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter (1/2 stick), at room temperature
1 egg, at room temperature
whipped cream cheese, optional
Cook chicken livers in simmering water. Save 1/2 cup of the water. Remove livers from water, cool and mash with a fork. Preheat oven to 350. Use a fork to mix together the flour, baking powder, and baking soda. Set aside. Cream the butter with the cooled liver. Add the egg and beat. Beat in the flour mixture and saved water until smooth. Fill cupcake liners full or half-full for small dogs. Bake 15 minutes or until a cake tester comes out clean.
Frost with a dollop of whipped cream cheese or serve plain. Remove liners for dog before feeding.
(Makes 24 mini-cupcakes)
Mango Amour
1 ounce orange vodka
2 ounces peach schnapps
4 ounces mango juice
chilled sparkling wine
Pour first 3 ingredients into a glass. Add wine to fill glass.
Tiger’s Paw
2 ounces citrus vodka
2 ounces lemon juice
1 tablespoon sugar
ice
orange juice
sparkling water
Combine first 3 ingredients in a glass. Add ice. Fill with half orange juice and half sparkling water.
Table of Contents
COVER
Contents
TITLE PAGE
PRAISE FOR THE AGATHA AWARD–NOMINATED DOMESTIC DIVA MYSTERIES
BERKLEY PRIME CRIME TITLES BY KRISTA DAVIS
COPYRIGHT
DEDICATION
ACKNOWLEDGMENTS
CUPCAKES AND PUPCAKES | Guest List
CUPCAKES AND PUPCAKES | Dinner Menu
CHAPTER ONE
CHAPTER TWO
CHAPTER THREE
CHAPTER FOUR
CHAPTER FIVE
CHAPTER SIX
CHAPTER SEVEN
CHAPTER EIGHT
CHAPTER NINE
CHAPTER TEN
CHAPTER ELEVEN
CHAPTER TWELVE
CHAPTER THIRTEEN
CHAPTER FOURTEEN
CHAPTER FIFTEEN
CHAPTER SIXTEEN
CHAPTER SEVENTEEN
CHAPTER EIGHTEEN
CHAPTER NINETEEN
CHAPTER TWENTY
CHAPTER TWENTY-ONE
CHAPTER TWENTY-TWO
CHAPTER TWENTY-THREE
CHAPTER TWENTY-FOUR
CHAPTER TWENTY-FIVE
CHAPTER TWENTY-SIX
CHAPTER TWENTY-SEVEN
CHAPTER TWENTY-EIGHT
CHAPTER TWENTY-NINE
CHAPTER THIRTY
CHAPTER THIRTY-ONE
CHAPTER THIRTY-TWO
CHAPTER THIRTY-THREE
CHAPTER THIRTY-FOUR
CHAPTER THIRTY-FIVE
CHAPTER THIRTY-SIX
CHAPTER THIRTY-SEVEN
CHAPTER THIRTY-EIGHT
RECIPES & COOKING TIPS
Strawberry Cupcakes
Lemon Meringue Cupcakes
Basic Vanilla Cupcakes
Coco Loco Cupcakes
Coconut Creme
Dark Chocolate Buttercream Frosted Mocha Cupcakes
Applesauce Spice Cupcakes
Rosemary Bacon Corn Cupcakes
Bison Lasagna Cupcakes
Liver Pupcakes
Mango Amour
Tiger’s Paw