Perfect posies aren't just for flower girls. Crisp on the outside and soft in the middle, this vanilla cupcake has a bevy of yellow, ivory, and pink Swiss meringue blossoms perched atop a bed of buttercream. Customize their flavors or match the colors to your palette. Either way, this is one bouquet no one will want to toss.
Sticky desserts as favors? Yes, you can. Our solution: Cushion a vanilla cupcake between a layer of raspberry jam and a dollop of cream-cheese frosting in a classic canning jar. Pair it with a wooden spoon, and voila -- you've got a pudding-rich, mess-free treat that guests can easily take home.
Who needs finger food when you have the option of sticking your fork into this dessert? This miniature riff on the sophisticated souffle combines a dense, molten chocolate-ganache center with light, airy chocolate cake. Served warm with a dollop of vanilla ice cream and an edible gold-leaf garnish, our cupcake is sure to melt your guests' hearts -- one luscious bite at a time.
A little decadence goes a long way, especially when the words "triple chocolate" are involved. Moist, coffee-infused chocolate cake, milk-chocolate mousse, and a creamy chocolate glaze combine for a mocha moment -- complete with a coffee bean -- that's worth the indulgence.
Your guests will learn appearances can be delightfully deceiving as they dive into the ladylike layers of this charming cake. It's actually meringue, split and filled with strawberry-rhubarb compote and cream whipped with creme fraiche.
Individual Pavlovas are both whimsical and elegant when served in miniature cupcake liners. The dessert was named for a Russian ballerina. The "cake" portion of the cupcake is a puff of meringue, crispy on the outside and soft inside; each Pavlova is topped with a dollop of tangy yogurt cream and a sugared golden currant.
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.
New York City-based Japanese bakery Kyotofu gave us their recipe for these vanilla and yuzu (Asian lime) cupcakes; we finished the frosting with a sprinkling of silver dust.
The yuzu is a Japanese citrus fruit with a distinctive flavor. It can be difficult to find fresh, though bottled juice is available (Earthy Delights). Lime juice and zest can be substituted.