Think of cupcakes as edible Mother's Day cards. And no matter the skill level of the baker (or the baker's "assistant"), there's a technique that will fill the bill, from using cake mix with canned frosting to baking from scratch and crafting elaborately decorated tops. Here are some ideas for cooking up a memorable day for Mom.
Milk chocolate frosting
Yield: Enough for 12 regular cupcakes
1/4 cup heavy cream
2 tablespoons unsalted butter, at room temperature
10 1/2 ounces milk chocolate, broken into small pieces
1/2 teaspoon vanilla
1. Combine cream and butter in a saucepan; place over very low heat. Stir constantly until butter melts completely. (Do not let it come to a boil, or it will burn.) Remove from the heat; add chocolate. Let stand until chocolate softens, about 3 minutes.
2. Add vanilla and whisk until smooth.
3. Let frosting stand at room temperature until it is cool and thick enough to spread on cupcakes.
Per serving (based on 12): 180 calories; 12g fat; 7g saturated fat; 20mg cholesterol; 2g protein; 15g carbohydrate; 13g sugar; no fiber; 45mg sodium; 40mg calcium.
Adapted from "Cupcakes from the Primrose Bakery," by Martha Swift and Lisa Thomas (Kyle Books, 2009)
Yield: 18 to 22 cupcakes
3 large eggs, divided
1 1/4 cups milk, divided
1 cup packed brown sugar
3 ounces unsweetened chocolate
1/2 cup (1 stick) unsalted butter