Cupcake Topping Ideas:

Real Simple, April 2006, pp. 33-36

1. Sweet-tart Topper Substitute candied citrus slices for frosting.  Simmer unpeeled, seedless oranges or lemons,  thinly sliced, in simple syrup (1 ½ C sugar, 2 C water) over low heat until softened, about 1 hour.  Cool slightly.  If desired, spoon any remaining syrup over top.

2. Sugar cookie Slice off “lid,” spread jam on Base.”  Cut shape out of “Lid” and sprinkle powdered sugar.  Replace on base.

3. Sundae Best Remove cupcake liner, place in sundae or wine glass.  Drizzle with chocolate sauce and  a scoop of ice cream.

4. Linzer Style Sandwich fruit preserves between layers of cake.

5. Short Stack For a shortcake-like dessert, slice a cupcake into three layers, reassemble with a dollop of whipped cream in between each, and top with berries.

6. A Little Flare Votive holders make perfect containers for bite-size cupcakes.  Bake the batter in mini-muffin tins, dust the cakes with confectioners’ sugar, and insert candles.

7. Fluffed Up The topping looks like fancy meringue but tastes like a campfire treat.  Just before serving, frost the cupcakes with a spoonful of Marshmallow Fluff, then run them under the broiler for a few seconds, just until they’re golden.

8. In Bloom On frosting, arrange decorative candies in a floral pattern.  Try using candy-coated Jordan almonds or chocolate-covered sunflower seeds.