9 781645 676416 52399> ISBN 978-1-64567-641-6 $23.99 COOKING / Courses and Dishes / Cakes Delightfully Dainty Desserts with Classic and Elegant Flavors "This book has so many recipes that look elegant but can be easily made by the home baker. The mini cakes and cupcakes will be crowd- pleasers in your home!" —Stephanie Rutherford, creator of Stephanie's Sweet Treats "This is a must-have cookbook. Ginny’s recipes transcend the seasons and appeal to both the novice and experienced baker." —Laura Sandford, chef and CEO of Joy Food Sunshine “Ginny pulls you into her stunning book with beautiful images and thoughtful rhetoric, expertly teaching you the techniques you’ll need to make her impressive mini cakes, cupcakes and frostings.” —Heather Templeton, creator of Heather’s Home Bakery and author of Easy No-Churn Ice Cream US $23.99 / CAN $30.99 • Caramelized White Chocolate Mini Cake • Raspberry Lemonade Cupcakes • Ruby Chocolate Mini Cake • Champagne & Chambord Cupcakes • Caramel Crème Brûlée Cupcakes • Spiced Chai Mini Cake With Ginny’s in-depth assembly guide, you’ll be flawlessly baking, frosting and filling your petite sweets in no time. Jump into this assortment of innovative, elegant flavors and discover bite-sized bliss! Ginny Dyer is the creator of In Bloom Bakery, a baking blog that shares elevated dessert recipes and beautiful photographs. Her work can be found on her blog and feedfeed. Ginny currently lives in Florida with her husband. The best treats come in petite packages in this irresistible collection of cupcake and miniature layer cake recipes! Ginny Dyer, creator of In Bloom Bakery, shows you just how easy it is to pack a flavorful punch into the most delicate of desserts. With 40 cupcake and 20 mini cake recipes on offer, each thoughtfully paired with unique fillings, frostings and decorations, you’ll turn any simple evening into an impressive event! Luxuriate in an assortment of decadent flavors—all impeccably portioned for the perfect bite—as you whip up treats like: Petite , P retty & Piped Ginn y Dy er 60 Delicate Cupcakes & Mini Cakes to Satisfy Every Sweet Craving Ginny Dyer Creator of In Bloom Bakery Petite, Pretty & PipedChocolate Cravings 37 Dark Chocolate Cherry Cabernet Cupcakes We all know chocolate and red wine are basically as essential of a pair as peanut butter and jelly, so I knew these flavors would flourish in cupcake form. These moist dark chocolate cupcakes are filled with a cherry Cabernet reduction and piped to perfection with cherry Cabernet buttercream frosting. Yield: 12 cupcakes For the Cherry Cabernet Reduction 9 oz (255 g) pitted cherries ¾ cup (180 ml) Cabernet Sauvignon 6 tbsp (90 g) granulated sugar 1 tbsp (6 g) cornstarch For the Dark Chocolate Cupcakes 1 cup (125 g) all-purpose flour, spooned and leveled 5 tbsp (25 g) Dutch process cocoa powder, scooped and leveled ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp espresso powder (optional) ¼ cup (56 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 1 egg, at room temperature 1 egg yolk, at room temperature 1 tsp vanilla bean paste or extract ½ cup (120 ml) milk, at room temperature ¼ cup (61 g) sour cream, at room temperature For the Cherry Cabernet Buttercream Frosting ¾ cup (168 g) unsalted butter, softened 1/8 tsp salt 2½ cups (325 g) powdered sugar 12 fresh cherries, for decoration (optional) Start the cherry Cabernet reduction first. Add the pitted cherries to a blender and blend until they are puréed. Pour the cherry purée into a large saucepan. Add the Cabernet, sugar and cornstarch. Whisk to combine. Simmer over medium heat for 15 to 20 minutes, until the purée has thickened into a jammy consistency. It should coat the back of a spoon thickly. Make sure to watch the reduction and stir it frequently. Remove it from the heat and allow it to cool completely. To make the dark chocolate cupcakes, preheat the oven to 350°F (177°C). Line a cupcake pan with 12 liners and set aside. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder (if using), then set aside. Cream the butter and sugar together in a large bowl with an electric mixer on high speed for 2 to 3 minutes, until fluffy. Add the egg, egg yolk and vanilla and mix on medium-high speed for 1 to 2 minutes, or until the mixture is pale, smooth and slightly fluffy. Next, add the milk and sour cream and mix on medium speed until combined. The mixture will look curdled at this point. Add the dry ingredients to the wet ingredients a little at a time until all has been added, mixing on low, then medium, speed for each addition. Mix just until the batter is combined and smooth. The batter will be a little thin. Divide the batter evenly among the 12 liners until each is about three-quarters full. Bake the cupcakes for 16 to 19 minutes, or until a cake tester or toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to finish cooling. To make the cherry Cabernet buttercream, add the butter and salt to a large bowl. Whip it with an electric mixer on high speed for 5 to 10 minutes, until the butter is pale, fluffy and doubled in size. Sift the powdered sugar into the mixture 1 cup (130 g) or so at a time. Mix on low, then medium, speed, making sure each addition is fully combined before adding the next. Add ¼ cup (60 ml) of the cherry Cabernet reduction and mix the frosting for 1 minute or so until it is light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip. Please see page 15 for filled cupcake assembly instructions. Top with a cherry (if using), then serve!Chocolate Cravings 37 Dark Chocolate Cherry Cabernet Cupcakes We all know chocolate and red wine are basically as essential of a pair as peanut butter and jelly, so I knew these flavors would flourish in cupcake form. These moist dark chocolate cupcakes are filled with a cherry Cabernet reduction and piped to perfection with cherry Cabernet buttercream frosting. Yield: 12 cupcakes For the Cherry Cabernet Reduction 9 oz (255 g) pitted cherries ¾ cup (180 ml) Cabernet Sauvignon 6 tbsp (90 g) granulated sugar 1 tbsp (6 g) cornstarch For the Dark Chocolate Cupcakes 1 cup (125 g) all-purpose flour, spooned and leveled 5 tbsp (25 g) Dutch process cocoa powder, scooped and leveled ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp espresso powder (optional) ¼ cup (56 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 1 egg, at room temperature 1 egg yolk, at room temperature 1 tsp vanilla bean paste or extract ½ cup (120 ml) milk, at room temperature ¼ cup (61 g) sour cream, at room temperature For the Cherry Cabernet Buttercream Frosting ¾ cup (168 g) unsalted butter, softened 1/8 tsp salt 2½ cups (325 g) powdered sugar 12 fresh cherries, for decoration (optional) Start the cherry Cabernet reduction first. Add the pitted cherries to a blender and blend until they are puréed. Pour the cherry purée into a large saucepan. Add the Cabernet, sugar and cornstarch. Whisk to combine. Simmer over medium heat for 15 to 20 minutes, until the purée has thickened into a jammy consistency. It should coat the back of a spoon thickly. Make sure to watch the reduction and stir it frequently. Remove it from the heat and allow it to cool completely. To make the dark chocolate cupcakes, preheat the oven to 350°F (177°C). Line a cupcake pan with 12 liners and set aside. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder (if using), then set aside. Cream the butter and sugar together in a large bowl with an electric mixer on high speed for 2 to 3 minutes, until fluffy. Add the egg, egg yolk and vanilla and mix on medium-high speed for 1 to 2 minutes, or until the mixture is pale, smooth and slightly fluffy. Next, add the milk and sour cream and mix on medium speed until combined. The mixture will look curdled at this point. Add the dry ingredients to the wet ingredients a little at a time until all has been added, mixing on low, then medium, speed for each addition. Mix just until the batter is combined and smooth. The batter will be a little thin. Divide the batter evenly among the 12 liners until each is about three-quarters full. Bake the cupcakes for 16 to 19 minutes, or until a cake tester or toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to finish cooling. To make the cherry Cabernet buttercream, add the butter and salt to a large bowl. Whip it with an electric mixer on high speed for 5 to 10 minutes, until the butter is pale, fluffy and doubled in size. Sift the powdered sugar into the mixture 1 cup (130 g) or so at a time. Mix on low, then medium, speed, making sure each addition is fully combined before adding the next. Add ¼ cup (60 ml) of the cherry Cabernet reduction and mix the frosting for 1 minute or so until it is light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip. Please see page 15 for filled cupcake assembly instructions. Top with a cherry (if using), then serve!88 Petite, Pretty & Piped Fruity Favorites 89 Lemon Basil Blueberry Jam Mini Cake This cake just absolutely screams summer! Layers of moist and tender lemon cake are speckled with fresh, finely chopped basil, filled with homemade blueberry jam and frosted with blueberry lemon buttercream. This fruity little cake is sure to be a showstopper at any summer get-together. Yield: 1 (4-inch [10-cm]) three-tier cake For the Blueberry Jam 12 oz (340 g) fresh blueberries ½ cup (100 g) granulated sugar 2 tsp (10 ml) fresh lemon juice For the Lemon Basil Cake 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled ¾ tsp baking powder 1/8 tsp baking soda ¼ tsp salt 5 tbsp (70 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 1 egg, at room temperature 1 egg yolk, at room temperature ½ cup (120 ml) buttermilk, at room temperature 1 tbsp (6 g) lemon zest 1 tbsp (3 g) fresh basil, finely chopped For the Blueberry Lemon Buttercream ¾ cup (168 g) unsalted butter, softened 1/8 tsp salt 2 cups (260 g) powdered sugar 1 tsp lemon zest Blueberries, for decoration (optional) Lemon slices, for decoration (optional) Basil leaves, for decoration (optional) Start the blueberry jam first. Add the blueberries to a blender and blend until they are puréed. Add the blueberry purée, sugar and lemon juice to a large pot. Stir to combine. Heat over medium-low heat, stirring occasionally until the purée has thickened into a jam-like consistency and measures out to ¾ cup (180 ml). This will take 15 to 20 minutes. Remove the jam from the heat and allow it to cool completely. To make the lemon basil cake, preheat the oven to 350°F (177°C). Spray three 4-inch (10-cm) cake pans with nonstick spray. In a small bowl, sift together the flour, baking powder, baking soda and salt, then set aside. In a large bowl, cream the butter and granulated sugar together with an electric mixer on high speed for 2 to 3 minutes, until fluffy. Add the egg and egg yolk and mix on medium-high speed for 1 to 2 minutes, or until the mixture is pale, smooth and slightly fluffy. Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time, until each has been added completely, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth. Lastly, add in the lemon zest and finely chopped basil and mix on low speed just until they are dispersed through the batter. The batter will be thick. Divide the batter evenly among the cake pans. Bake the cakes for 25 to 28 minutes, or until a cake tester or toothpick comes out clean from the centers. Let the cakes cool in their pans for 2 minutes, then transfer them to a cooling rack to finish cooling. To make the blueberry lemon buttercream, add the butter and salt to a large bowl. Whip it with an electric mixer on high speed for 5 to 10 minutes, until the butter is pale, fluffy, and doubled in size. Sift the powdered sugar into the mixture 1 cup (130 g) at a time. Mix on low, then medium, speed, making sure the first addition is fully combined before adding the last. Next, add 2 tablespoons (30 ml) of blueberry jam and the lemon zest and mix on medium speed until combined. Mix the frosting on high speed for about 1 minute, until it is light and fluffy. Please see page 12 for how to assemble mini cakes, using the blueberry jam as filling and blueberry lemon frosting when indicated. Decorate with blueberries, a lemon slice and basil leaves (if using), then serve.88 Petite, Pretty & Piped Fruity Favorites 89 Lemon Basil Blueberry Jam Mini Cake This cake just absolutely screams summer! Layers of moist and tender lemon cake are speckled with fresh, finely chopped basil, filled with homemade blueberry jam and frosted with blueberry lemon buttercream. This fruity little cake is sure to be a showstopper at any summer get-together. Yield: 1 (4-inch [10-cm]) three-tier cake For the Blueberry Jam 12 oz (340 g) fresh blueberries ½ cup (100 g) granulated sugar 2 tsp (10 ml) fresh lemon juice For the Lemon Basil Cake 1 cup + 2 tbsp (141 g) all-purpose flour, spooned and leveled ¾ tsp baking powder 1/8 tsp baking soda ¼ tsp salt 5 tbsp (70 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 1 egg, at room temperature 1 egg yolk, at room temperature ½ cup (120 ml) buttermilk, at room temperature 1 tbsp (6 g) lemon zest 1 tbsp (3 g) fresh basil, finely chopped For the Blueberry Lemon Buttercream ¾ cup (168 g) unsalted butter, softened 1/8 tsp salt 2 cups (260 g) powdered sugar 1 tsp lemon zest Blueberries, for decoration (optional) Lemon slices, for decoration (optional) Basil leaves, for decoration (optional) Start the blueberry jam first. Add the blueberries to a blender and blend until they are puréed. Add the blueberry purée, sugar and lemon juice to a large pot. Stir to combine. Heat over medium-low heat, stirring occasionally until the purée has thickened into a jam-like consistency and measures out to ¾ cup (180 ml). This will take 15 to 20 minutes. Remove the jam from the heat and allow it to cool completely. To make the lemon basil cake, preheat the oven to 350°F (177°C). Spray three 4-inch (10-cm) cake pans with nonstick spray. In a small bowl, sift together the flour, baking powder, baking soda and salt, then set aside. In a large bowl, cream the butter and granulated sugar together with an electric mixer on high speed for 2 to 3 minutes, until fluffy. Add the egg and egg yolk and mix on medium-high speed for 1 to 2 minutes, or until the mixture is pale, smooth and slightly fluffy. Alternate adding the dry ingredients and the buttermilk to the butter mixture a little at a time, until each has been added completely, mixing on low then medium speed for each addition. Mix just until the batter is combined and smooth. Lastly, add in the lemon zest and finely chopped basil and mix on low speed just until they are dispersed through the batter. The batter will be thick. Divide the batter evenly among the cake pans. Bake the cakes for 25 to 28 minutes, or until a cake tester or toothpick comes out clean from the centers. Let the cakes cool in their pans for 2 minutes, then transfer them to a cooling rack to finish cooling. To make the blueberry lemon buttercream, add the butter and salt to a large bowl. Whip it with an electric mixer on high speed for 5 to 10 minutes, until the butter is pale, fluffy, and doubled in size. Sift the powdered sugar into the mixture 1 cup (130 g) at a time. Mix on low, then medium, speed, making sure the first addition is fully combined before adding the last. Next, add 2 tablespoons (30 ml) of blueberry jam and the lemon zest and mix on medium speed until combined. Mix the frosting on high speed for about 1 minute, until it is light and fluffy. Please see page 12 for how to assemble mini cakes, using the blueberry jam as filling and blueberry lemon frosting when indicated. Decorate with blueberries, a lemon slice and basil leaves (if using), then serve.140 Petite, Pretty & Piped Margarita Cupcakes Margaritas transport me to Mexico, with its beautiful sandy beaches and picturesque snorkeling. These cupcakes mimic a perfect classic margarita. Fluffy white cupcakes are made with tequila, orange liqueur, lime juice and zest to bring all the flavors of the typical cocktail. After frosting, sprinkle them with flaky sea salt for that extra margarita touch. They taste just like the real thing, and any margarita fan will adore them! Yield: 12 cupcakes For the Margarita Cupcakes 1¼ cups (140 g) cake flour, spooned and leveled ¾ tsp baking powder 1/8 tsp baking soda ¼ tsp salt 5 tbsp (70 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 2 egg whites, at room temperature ¼ cup (60 ml) buttermilk, at room temperature 2 tbsp (30 ml) tequila 1 tbsp (15 ml) triple sec 1 tbsp (15 ml) lime juice 1 tsp lime zest For the Margarita Frosting ½ cup + 2 tbsp (140 g) unsalted butter, softened 1 ⁄8 tsp salt 2 oz (56 g) cream cheese, cold 2 cups (260 g) powdered sugar 1 tbsp (15 ml) tequila ½ tbsp (7 ml) triple sec 1 tsp lime zest 12 lime slices, for decoration (optional) Flaky sea salt, for topping (optional) To make the margarita cupcakes, preheat the oven to 350°F (177°C). Line a cupcake pan with 12 liners and set aside. In a small bowl, sift together the cake flour, baking powder, baking soda and salt, then set aside. In a large bowl, cream the butter and sugar together with an electric mixer on high speed for 2 to 3 minutes, until it is light and fluffy. Next, add the egg whites and mix on medium-high speed for 1 to 2 minutes, until pale and smooth. Scrape the sides and bottom of the bowl with a spatula as necessary. Add the buttermilk and half the dry ingredients to the butter mixture. Mix on low, then medium, speed, scraping the sides and bottom of the bowl as necessary. Then add the rest of the dry ingredients, the tequila, triple sec, lime juice and lime zest. Mix on low, then medium, speed just until all is combined. Divide the batter evenly among the liners. Each should be about two-thirds full. Bake the cupcakes for 16 to 18 minutes, or until a cake tester or toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to finish cooling. To make the margarita frosting, add the butter and salt to a large bowl. Whip on high with an electric mixer for 5 to 10 minutes, until the butter is pale, fluffy and doubled in size. Add the cream cheese and mix on medium-high speed until thoroughly combined. Then add the powdered sugar into the mixture 1 cup (130 g) at a time. Mix on low, then medium, speed, making sure the first addition is fully combined before adding the last. Scrape the sides and bottom of the bowl as necessary. Add the tequila, triple sec and lime zest. Mix on high speed for about 1 minute, until the frosting is light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip. When the cupcakes are completely cooled, pipe a generous amount of frosting onto each. Top with a lime slice and sprinkle with flaky sea salt if you desire, then serve! 140 Petite, Pretty & Piped Margarita Cupcakes Margaritas transport me to Mexico, with its beautiful sandy beaches and picturesque snorkeling. These cupcakes mimic a perfect classic margarita. Fluffy white cupcakes are made with tequila, orange liqueur, lime juice and zest to bring all the flavors of the typical cocktail. After frosting, sprinkle them with flaky sea salt for that extra margarita touch. They taste just like the real thing, and any margarita fan will adore them! Yield: 12 cupcakes For the Margarita Cupcakes 1¼ cups (140 g) cake flour, spooned and leveled ¾ tsp baking powder 1/8 tsp baking soda ¼ tsp salt 5 tbsp (70 g) unsalted butter, softened ¾ cup (150 g) granulated sugar 2 egg whites, at room temperature ¼ cup (60 ml) buttermilk, at room temperature 2 tbsp (30 ml) tequila 1 tbsp (15 ml) triple sec 1 tbsp (15 ml) lime juice 1 tsp lime zest For the Margarita Frosting ½ cup + 2 tbsp (140 g) unsalted butter, softened 1 ⁄8 tsp salt 2 oz (56 g) cream cheese, cold 2 cups (260 g) powdered sugar 1 tbsp (15 ml) tequila ½ tbsp (7 ml) triple sec 1 tsp lime zest 12 lime slices, for decoration (optional) Flaky sea salt, for topping (optional) To make the margarita cupcakes, preheat the oven to 350°F (177°C). Line a cupcake pan with 12 liners and set aside. In a small bowl, sift together the cake flour, baking powder, baking soda and salt, then set aside. In a large bowl, cream the butter and sugar together with an electric mixer on high speed for 2 to 3 minutes, until it is light and fluffy. Next, add the egg whites and mix on medium-high speed for 1 to 2 minutes, until pale and smooth. Scrape the sides and bottom of the bowl with a spatula as necessary. Add the buttermilk and half the dry ingredients to the butter mixture. Mix on low, then medium, speed, scraping the sides and bottom of the bowl as necessary. Then add the rest of the dry ingredients, the tequila, triple sec, lime juice and lime zest. Mix on low, then medium, speed just until all is combined. Divide the batter evenly among the liners. Each should be about two-thirds full. Bake the cupcakes for 16 to 18 minutes, or until a cake tester or toothpick comes out clean from the centers. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to finish cooling. To make the margarita frosting, add the butter and salt to a large bowl. Whip on high with an electric mixer for 5 to 10 minutes, until the butter is pale, fluffy and doubled in size. Add the cream cheese and mix on medium-high speed until thoroughly combined. Then add the powdered sugar into the mixture 1 cup (130 g) at a time. Mix on low, then medium, speed, making sure the first addition is fully combined before adding the last. Scrape the sides and bottom of the bowl as necessary. Add the tequila, triple sec and lime zest. Mix on high speed for about 1 minute, until the frosting is light and fluffy. Transfer the frosting to a piping bag fitted with a decorative tip. When the cupcakes are completely cooled, pipe a generous amount of frosting onto each. Top with a lime slice and sprinkle with flaky sea salt if you desire, then serve! Next >