These egg-shaped cupcakes are the perfect treat for Easter.  With endless decoration possibilities, these individual cakes offer a fun twist on dessert for the holiday.  And the best part is, they taste as good as they look!

For these fun little cakes, you will need a special “egg” baking pan.  I came across mine years ago at Williams-Sonoma, but they have become so popular, you can find them at various kitchen supply stores.  Wilton carries a “Mini Egg Pan” that can be found at craft supply stores or on their website.  Ok, so once you have the pan, the rest is relatively simple.  I am about to share a massive secret, one which at times I thought I would take to the grave:  More often than not, I use box cake mix.  I know that many of you are thinking, “what self-respecting pastry chef uses a box cake mix?”  I admit it, I do.  I find the box cakes produce a fluffy, moist cake and you simply can’t beat the convenience factor.  Now, these mixes are not all the same and are not suitable for all uses.  For example, when I make wedding cakes, I do not use the box cake mix.  (more…)

These rose cupcakes are a new standard in the store.  We started the cupcakes around Valentines Day -  thinking some people may like to gift an edible rose, instead of the traditional version.  They’ve been selling ever since.  A simple yellow or chocolate cupcake is topped with a buttercream rose and leaves.  The rose is piped directly onto the cupcake using a large rose tip.

We recently had a large order of these cupcakes (this is just half the order) and I just thought they looked so striking all lined up together.  It certainly warrented a picture.

This Spring I will be teaching cooking classes to kids through a community food organization here in Hartford.  In preparation, I am testing some “kid friendly” recipes, trying to amass a curriculum.  (Needless to say, anticipate plenty of “cooking with kids” recipes in the future.)  Here is my first try…

What child (or adult for that matter) doesn’t love the classic campfire combination of chocolate, marshmallow and graham crackers?  These s’more cupcakes are very simple and a great recipe for young chefs.  With very few ingredients and just two simple “mixing” steps, kids can help from start to finish.  Before the cupcakes are baked, each is adored with one kiss and four marshmallows – the perfect place to enlist tiny fingers!  (And get in some counting while you’re at it).  I also like these cupcakes for kids because they are baked in mini muffin tins, so the cupcakes are the perfect size – no extreme sugar rushes here.

Enjoy these little nostalgic treats!

A quick note about the recipe: Don’t be worried when you don’t see flour in the ingredient list.  These “cupcakes” use graham cracker crumbs in place of flour.  I admit that I was skeptical myself, but the added baking soda helps to leaven and lighten the “cake” and you don’t notice a difference.

Recipe: S’more Cupcakes