Cupcake Nibbles

When the perfect treat is bite-sized, these mini cupcakes fit the bill. Created by two expert bakers and caterers, they feature an amazing array of irresistible flavor combinations, from rich, melt-in-your-mouth custard varieties to tiny tiramisu. But whether sophisticatedly sweet, decadently daring, or sharp and spicy, they’re great to make, attractive to display, and endless fun to eat. Serve them at children’s parties, at afternoon teas, at barbecues, and (especially when dressed up in a fancy liner) at a swanky soiree.
Begin with some basics, like Yellow Cake, Very Vanilla, and Cocoa Chocolate cupcakes, frosted with various types of buttercream, cream cheese, salted caramel, meringue, ganache, and royal icings—plus fillings, like Chantilly Cream. Then pull out the bowls and the mixer, and start heating up the oven for everyday treats like Minty Minis, Chocolate Banana cupcakes, and Lemon Angel Food with Coconut and Blueberries. Or go for a gourmet goodie: small beauties like Petite Pecan Pie, Pineapple and Green Tea, or Cherry Marzipan.

Some recipes are made just for a special occasion, like birthdays, engagements, anniversaries, and holidays. Try "Capture My Heart," frosted with fondant, for Valentine’s Day; Halloween bites with marshmallow "ghosts"; and a mini-cupcake bouquet of pink roses for Mother’s Day. Or, for something more savory, indulge in Cornmeal & Avocado; Sweet Potato, Pea & Curry; or Blue Cheese & Spinach Nibbles--they’d make wonderful hors d’oeuvres!

This collection offers just the right sprinkling of inspiration, good ideas, and tips and tricks any home baker needs.Michal Moses is a chef and food writer who studied at the Culinary Institute of America and graduated from Le Cordon Bleu Paris in France with a Grande Diplôme in cooking and pastry. She tasted her very first cupcake on a visit to London when she was a young girl, and has never forgotten the experience. Michal is the author of several cookbooks.

Ivana Nitzan is a multi-talented designer who loves styling food as much as she loves to eat it. She has a degree in industrial design and has designed delicious photo shoots for several culinary magazines. Ivana specializes in designing sweet treats and cakes with rolled fondant.

Michal and Ivana are the founders of Petit Gateau, a catering company that creates thematic sweet tables with delicious pastries, graphic design, and stunning food styling. Gorgeous samples of their work can be seen online at www.petitgateau.co.il/en/homepage.Macaron Mini Cupcakes
These cupcakes make a lovely takeaway for a stylish party! Macarons are delicious four-ingredient French cookies that turn heads worldwide. Made with ground almonds, cocoa and almond extract, they can be ordered online or found in specialty baking stores.
 
Makes 48 mini cupcakes
 
2/3 cup unsalted butter, room temperature
1 cup sugar
1 teaspoon pure almond extract
3 large eggs, room temperature
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup ground almonds
1 pinch salt
2 tablespoons cocoa powder
¼ cup buttermilk
Mocha Buttercream Frosting (page 26)
48 chocolate coffee macarons, for decorating
 
1. Heat the oven to 350°F and line a mini cupcake pan with paper liners.
2. In the bowl of an electric mixer, cream the butter, sugar and almond extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour and baking powder. Mix in the ground almonds, salt and cocoa.
4. Add the flour mixture to the butter mixture gradually, alternating with the buttermilk, and beating on medium speed until the batter is smooth and evenly mixed.
5. Fill the paper liners until three-quarters full and bake for about 15 minutes, until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and let them cool to room temperature.
6. Prepare the frosting and transfer it to a piping bag. Pipe frosting onto the cooled cupcakes and place a macaron on top of each cupcake just before serving.