Stand Mixer

An abundance of grated carrots makes these cupcakes moist, while granulated sugar, instead of the traditional brown, keeps them light.

This frosting can be refrigerated in an airtight container for up to three days. Bring to room temperature before using.

Maple Buttercream is the perfect complement to these walnut cupcakes, but you can also frost them with Brown Sugar Buttercream (page 386).

If you would rather make this frosting with only cream cheese, replace the goat cheese with an equal amount of whipped cream cheese, for a total of 18 ounces.

The applesauce in this cake makes it exceptionally moist. Although homemade applesauce is best, you could also substitute an all-natural store-bought variety. If you would prefer a larger cake, prepare the batter as directed and bake in two nine-inch pans for forty to forty-five minutes.

Half of the ganache is used for the glaze, which should be cool to the touch but pourable. If necessary, warm it over a pan of simmering water.

Bananas vary greatly in size. The six bananas called for in this recipe should weigh a total of about four pounds. Once cut, bananas will discolor rapidly, so it’s best to slice them just before using.

Be sure to sprinkle the shortbread with granulated sugar as soon as it comes out of the oven; this will help the sugar adhere to the cookie.

While still warm, these cookies are crisp on the outside and chewy on the inside. As they cool, they become crisp all the way through.

Memories of childhood birthday cakes will be evoked by this sweet frosting, made quickly with just three ingredients and a handheld mixer (a standing mixer will take even less time). This frosting can also be tinted with food color; add a drop at a time and stir with a flexible spatula until well combined before adding more.

Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready).

If there is one frosting recipe a home baker should always have on hand, this is it. This all-purpose buttercream has an ultra-silky, stable texture that spreads beautifully over cakes and cupcakes, and can be piped into perfect peaks and patterns. Swiss meringue buttercream is also less sweet than other types of frosting, with a wonderful buttery taste. It can be varied with different extracts, juices, zests, and other flavoring agents, and tinted any shade. Don’t worry if the mixture appears to separate, or “curdle,” after you’ve added the butter; simply continue beating on medium-high speed, and it will become smooth again.

This is another variation of Swiss meringue buttercream, only you cream the butter before incorporating it into the beaten egg-white mixture; caramel is added at the end, resulting in a buttercream that is at once rich and ethereal.

The lovely white shade of this frosting belies the bright mint flavor, achieved by first steeping fresh mint in milk when making the custard base, and then adding extract at the end.

Before adding the maple syrup to the beaten eggs, it should be heated to 240 degrees. If you don’t have a candy thermometer, you can test by adding a drop of syrup to cold water; it should immediately form a soft ball. Be sure to buy only pure maple syrup, not a brand labeled “pancake syrup” or “maple-flavored syrup,” which is actually corn syrup flavored with maple extract. Pure maple syrup is graded according to color and flavor; grade B has a robust flavor that works well in baking and other recipes.

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.)

Swiss meringue is best for piping into shapes that will be baked until crisp. It can be kept at room temperature and rewhipped, if necessary.

No baking required, so these are a fast and easy sugar fix! Just make sure the baking sheets fit in your fridge; otherwise, make some room and lay the sheets of waxed paper directly on the fridge shelf. These are also great to make with kids because there’s no hot stuff to fear. We like to layer these with Vanilla or Chocolate Ice Cream (pages 136 and 137), but Caramel (page 139) is pretty awesome too. The cookies will keep in the refrigerator for 1 week.