Cupcake du Jour: Cookbook du Jour, #2

By Hannah Lewis

A single serving of heaven, cupcakes are wonderful treats all year long. They are great for parties, after school/work pick-me-ups, and weekend sweeties. This book contains 20 delicious cupcake recipes. These are all special cupcakes, not your typical vanilla and chocolate plain-janes. From classics like Angel Food and Devil's Food to the scrumptious delights of Baklava, Mocha Lattes, and Piña Colada cupcakes. Pick your cupcake du jour!

• Language: English
• Publisher: Hannah Lewis
• Release date: Mar 24, 2021
• ISBN: 9781393985020

Hannah Lewis

Hannah Lewis has been cooking and baking for over 40 years and wants to share her favorite recipes with you. She is a wife and mother living in California. When not cooking, you can find her reading a cozy mystery, watching a really bad but delightful B movie, or puttering around in the garden.

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About Ingredients

1. Always use large eggs.

2. Some recipes call for cake flour. If you don’t have it, use all-purpose flour: 1 cup minus 2 tablespoons of flour plus 2 tablespoons of cornstarch.

3. Use unsalted butter.

Frosting Tips

For pretty cupcakes, put frosting in a cake decorating bag with a large star or round tip. Then swirl on the frosting.

Earl Grey Cupcakes

Earl Grey infused cupcakes topped with a lemon-honey cream cheese frosting and candied lemon peel

makes 18

Earl Grey Cupcakes

2/3 cup milk

4 Earl Grey tea bags

1 3/4 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup sour cream

1 tablespoon vanilla

1/2 cup vegetable oil

3/4 cup granulated sugar

2 eggs

Heat milk until it just starts to boil.

Remove from heat and add tea bags. Let steep 30-40 minutes, until room temperature. Discard tea bags.

Preheat oven to 350°F. Line muffin pan with cupcake liners.

Sift flour, baking powder, baking soda, and salt together. Mix well and set aside.

Add sour cream and vanilla to tea-infused milk. Mix well and set aside.

Beat vegetable oil and sugar until well combined.

Beat in eggs until just blended.

Stir in half of the dry ingredients followed by the sour cream-tea mixture, then the remaining dry ingredients.

Spoon batter into cups about 3/4 full.

Bake 15-18 minutes.

Allow cupcakes to cool in the pan 2-5 minutes, then remove to wire rack to cool completely.

Lemon-Honey Cream Cheese Frosting

8 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1/3 cup honey

1 teaspoon vanilla

1 teaspoon lemon zest

3-4 cups powdered sugar

Beat cream cheese, butter, honey, vanilla, and lemon zest until fluffy.

Gradually add in powdered sugar until you reach