Fanciful cupcakes captivate

(Cupcakes are a perennial favorite/CIA/Keith Ferris photo)

Who doesn't love a little cupcake? They are the perfect individual treat, and there are some really creative bakers out there who experiment with myriad flavors and combinations.

Today's Busy Cook in the Poughkeepsie Journal features a recipe for Blueberries-and-Cream Cupcakes from “Martha Stewart’s Cupcakes” by Martha Stewart Living (Clarkson Potter, 2009). I just bought some luscious Hudson Valley-grown blueberries from Montgomery Place Orchard and Farm Market on Route 9G in Red Hook. Topped with whipped cream, these light cupcakes would be a perfect end to a summer meal. Check out the recipe here.

So once I get started on cupcakes, I can't seem to stop.
Of course, one of my all-time favorite bakers who makes the most outrageous cupcakes is The Groovy Baker — Lisa is truly an artist when it comes to confections. She uses organic, local products when available and can craft a vegan treat that will satisfy any sweet tooth.

Right in my own backyard is the Culinary Institute of America in Hyde Park, a foodie's paradise when it comes to treats. If you're ever in the Hudson Valley, do stop by the Apple Pie Bakery Cafe, where you'll find an incredible variety of sweet and savory treats, specialty coffees and drinks, as well as breakfast and lunch fare.

But back to cupcakes — here's a recipe for Lemon Chiffon Cupcakes from CIA chef Stéphane Weber, who used the following recipes from "The Culinary Institute of America Cake Art" cookbook (Lebhar-Friedman 2008) for both the cupcakes and the Italian Buttercream frosting. The cookbook is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds/.

For a brief step-by-step video on how to pipe and decorate your cupcakes visit www.ciachef.edu/Cupcakes. Chef Weber used the following tips: small round, large round, grass decorating, and large ribbon or basket tip (railroad tip).

Lemon Chiffon Cupcakes

Makes 24 cupcakes

1. 3 cups cake flour
2. 2 tsp baking powder
3. 1 cup sugar, divided
4. 4 large egg yolks
5. 1 cup vegetable oil
6. 1 cup water
7. 1/2 tsp vanilla extract
8. Zest of 1 lemon
9. 4 large egg whites
   

• Preheat the oven to 375 degrees. Place paper cupcake inserts inside cupcake pan.
• Sift the flour, baking powder, and half the sugar together into a large mixing bowl or stand mixer bowl and reserve.
• In another large mixing bowl or stand mixer bowl, combine the egg yolks, oil, water, vanilla, and zest. Mix with a handheld mixer or whip attachment until thoroughly combined, about 1 minute.
• Add the egg yolk mixture gradually to the dry ingredients, mixing with a handheld mixer or whip attachment on medium speed until a paste forms. When a paste has formed, scrape down the sides of the bowl, and continue adding the remainder of the yolk mixture until it is all incorporated. Beat for an additional 2 minutes on medium speed.
• In a separate mixing bowl or stand mixer bowl, whip the egg whites with a clean whip attachment on medium speed until soft peaks form. Gradually add the remaining sugar while beating the egg whites and continue to beat until medium peaks form.
• Gently blend 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites.
• Divide the batter evenly among the prepared cups.
• Bake at 375°F until the top of a cake springs back to the touch, about 20 minutes.
• Let the cakes cool in the pans for a few minutes before removing them to a wire rack to finish cooling.
• The cakes are ready to frost now, or they can be wrapped and stored at room temperature for two days or frozen for up to three weeks.
• 
  

Italian Buttercream

Makes about 7 cups

1. 2 cups sugar
2. 1/2 cup water
3. 8 large egg whites
4. 4 cups unsalted butter, cubed, room temperature
5. 1 tbsp vanilla extract

• Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240°F).
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.
• When the sugar syrup has reached approximately 230°F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.
• When the sugar syrup reaches 240°F, immediately pour it into a heatproof glass measuring cup with a pouring spout. This will allow better control of the flow of the hot syrup into the egg whites. You can also stream the hot syrup into the egg whites directly from the pot, if desired. Pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.
• Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla.
• The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.