Piece of cake: Homemade cupcake makeovers

McClatchy Newspapers (MCT) - Today's popular confections in the colorful paper cups are not your mother's cupcakes.

"There's something fun and nostalgic about cupcakes," says Krissie Bowman, Tacoma, Wash., owner of The Last Bite (www.thelastbite.net), maker of European desserts and wedding cakes.

Bakeries like Hello, Cupcake in Tacoma, Wash., (www.hello-cupcake.com) and Indulge Cupcakes in Puyallup, Wash., (www.indulgecupcakes.com) specialize in elaborately decorated decadence that puts to shame the plain-Jane snacks you may be used to eating from your yesteryears.

We asked a few bakers to share some of their secrets for tips on how to fancy up the cupcakes you make at home. Our experts: Odette D'Aniello, co-owner of Celebrity Cake Studio (www.celebritycakestudio.com) in Tacoma's Freighthouse Square, and Bowman of The Last Bite.

CUPCAKE SECRETS:

Start with a basic cake.

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These are pink champagne, a vanilla cupcake with added flavoring.

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Try using a measuring scoop (sold in kitchen gadget departments) to ensure each cup contains an equal amount of cake batter. This will ensure uniform baking times. And don't overbake.

Use your favorite buttercream frosting recipe. Unsalted butter, at room temperature, works best.

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This icing is basic buttercream with added raspberry preserves.

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You can also flavor icing with cocoa powder or vanilla extract, and color it using paste food coloring. The paste is more concentrated and gives a richer color than liquid food coloring.

Pack icing into a plastic pastry bag.

Use a metal-tipped nozzle for patterned icing designs. Both pastry bags and the tips are available at craft stores.

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This design comes from a pronged tip.

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Start applying icing on the edges, and work your way toward the center in a concentric circular motion. Don't squeeze too hard.

If you don't have special tips or bags, you can improvise with a zippered plastic bag. Cut a tiny hole from a corner of the bag. The results will be less decorative, but still fun.

For a fancy touch, add food coloring to coarse decorating sugar, which is available at specialty shops. Pour the tinted sugar into one palm, and twirl the frosted cupcake's edges through the sugar with your other hand. Wearing gloves keeps icing from sticking to your fingers.

There's a special tip, called a rose tip, that can help you craft delicate frosting rosebuds. Keep your strokes short and small -- one line up, one line down.

Use a paper pastry tube filled with green icing for tiny leaves. Cut an upside down letter V into the tube.

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BUTTERCREAM FROSTING

1 cup egg whites

10 ounces sugar

1/8 teaspoon cream of tartar

1 ½ pounds (6 sticks) unsalted butter, cut into small cubes.

Put egg whites, sugar and cream of tartar into 5-quart mixing bowl.

Place over double boiler (or pot of hot water) on medium high heat. Whisk until hot to touch. Place bowl on mixer with whisk attachment. Beat at high speed until bowl feels cool.

Turn down to medium speed. Add butter. Increase speed and continue beating until fluffy for several minutes. Add flavoring and/or color.

Source: Krissie Bowman, The Last Bite

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CUPCAKES

1 Âľ cups sugar

1 ÂĽ cups butter (softened)

2 tablespoons lemon juice

2 teaspoons vanilla

6 large eggs, yolks and whites separated

2 cups flour

1 teaspoon baking soda

1 ÂĽ teaspoons cream of tartar

1/8 teaspoon salt

Âľ cup sugar

Preheat oven to 325 degrees. Place cupcake liners in tins.

Whisk 1 cup sugar and butter until very light and fluffy. Add lemon juice and vanilla. Blend. Add egg yolks, 1 at a time, mixing well after each addition. Mix just until blended.

In a 5-quart mixing bowl, whisk egg whites until foamy. Add cream of tartar and salt. Gradually add the remaining Âľ cup sugar, until soft peaks appear, and the mixture is shiny.

Fold egg white mixture into flour mixture. Spoon into cupcake tins. Bake until toothpick inserted in center comes out clean. Let cupcakes stand for 10 minutes.

Source: Krissie Bowman, The Last Bite

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© 2009, The News Tribune (Tacoma, Wash.).