Nut Free

Contrary to its name, pastry cream—a classic custard filling for cakes, tarts, pastries, and other baked goods—contains no cream, only milk. Be sure to bring the mixture to a full boil to activate the cornstarch and ensure proper thickening.

A high proportion of lemon juice gives curd its intense flavor. As an acid, the juice also prevents the yolks from curdling when heated (unlike when making pastry cream, which requires the extra step of tempering). You can substitute an equal amount of juice from other citrus, such as lime, grapefruit, or blood orange.

The old campfire classic takes on a new identity as a charming cupcake. Graham flour, available at health-food stores and specialty markets, flavors the cupcake base, which is topped with chocolate glaze and piled high with piped sticky marshmallow frosting, browned to mimic the effects of toasting over a fire.

This familiar dessert topping makes a versatile last-minute embellishment for cupcakes. It can be dolloped on top as an alternative to heavier frostings, or used as a filling for split cupcakes. Whether you use a handheld whisk or an electric mixer to whip the cream, be sure not to overmix, or the consistency can become grainy. For unsweetened whipped cream, simply omit the sugar.

This billowy meringue is used to pipe the “mushrooms” for the fruitcakes on page 249 as well as the flowers for the meringue bouquet cupcakes on page 264. (It is also serves as the foundation for Swiss meringue butter-cream on page 304.)

You will likely make these cupcakes again and again, varying the frosting (say, dark chocolate, page 302) and sprinkles (sparkly, multicolored, or otherwise) to suit your whim or fancy. Two types of flour contribute to the cupcakes’ singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.

This all-purpose dough bakes rich and dark cutouts, and it can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed in specific cupcake recipes.

Fanciful peaks in a spectrum of shades crown cupcakes with a motif inspired by a vintage Russian cookbook. You could also opt to use just one color of frosting, or leave it untinted. White cupcakes, made with egg whites only (instead of whole eggs), are very light and delicate. For a stronger vanilla flavor, scrape the seeds of one vanilla bean (halved lengthwise) into the milk in step one, and omit vanilla extract.

Buttery and crunchy, sugar cookies are delicious on their own and make delightful cupcake toppers when decorated with royal icing. This dough is a favorite of Martha Stewart Living food editors for its flavor and texture, which is just right for rolling out and cutting into shapes. Follow the recipe below to make your own designs, or cut and bake as directed in specific cupcake recipes.

Use this dough to make gingerbread boys and girls—or other shapes, such as giant dinosaurs—for topping cupcakes (adjust baking time as necessary). The crisp cookies are flavored with a blend of spice—ginger, cinnamon, cloves, and nutmeg—and sweetened with a combination of molasses and brown sugar. Follow the recipe below to make your own designs, or cut and bake as directed in specific cupcake recipes.

Mint-infused milk, along with mint extract, adds flavor (but not color) to pale buttercream; the dark chocolate cupcakes are also flavored with mint. A cluster of chocolate mint leaves on top suggests the primary flavor component of the finished treat. The leaves may admittedly not be an “any day” endeavor, but they can be prepared a day or so in advance. You can, of course, serve the cupcakes without any topping other than the frosting, or garnish them with a few chocolate curls (see page 323) shaved from a mint-flavored bar.

Kids of all ages are bound to adore white cupcakes studded with chocolate morsels. Whipped egg whites folded into the batter produce a light and airy crumb. Tossing the chocolate chips with a bit of flour helps ensure they will be distributed throughout, rather than sink to the bottoms as they bake. The chocolate frosting is so rich and satiny, you’ll want to pair it with other cupcakes in this book, especially yellow buttermilk (page 26) and devil’s food (page 34).

This recipe is used to make the brownie hearts on page 213; some of the batter is baked in muffin tins, the rest in an 8-inch pan for cutting into heart-shaped toppers.

Pastel-colored gelato is used to top mini cupcakes, but you can substitute sorbet or ice cream. The one-bowl vanilla cupcakes are baked in paper nut cups, available at craft-supply stores (see Sources, page 342), or you can use mini muffin tins lined with paper liners. For an authentic Italian touch, serve with small plastic ice-cream spoons.