Utah Jell-O Cupcakes
2 1/2 cups all-purpose flour
1-teaspoon baking soda
1-teaspoon salt
1 1/2 cup sugar
1 1/3 cups vegetable oil
2 eggs
1 egg white
1-cup milk
2 teaspoons cherry flavoring
2 teaspoons real lemon extract
2 teaspoons lime zest
1 whole lime squeezed
1-teaspoon vinegar
24 maraschino cherries
2 limes
1 box premade lime Jell-O
Lime Greek yogurt frosting, recipe follows
Preheat the oven to 350 degrees F.
Line a cupcake or muffin pan with 24 cupcake liners. Whisk the flour, baking soda, sugar
and salt into a large-size bowl. Set the bowl aside. In the bowl of an electric stand mixer,
with a paddle attachment, mix vegetable oil, eggs, milk, and vinegar on low for about 30
seconds. Leave mixer on low speed and gradually add in the large-size bowl of dry
mixture. Add cherry flavoring, lemon extract, lime zest and lime juice with mixture and
remove bowl from mixer.
(Just like Jell-O most anything else can be mixed in at this point: raspberries,
strawberries, pretzels, carrots, and all the normal Jell-O additions)
Fill 24 cupcake liners ½ – ¾ full with batter and bake for 18 – 21 minutes or
until golden and baked through. Cool the cupcakes completely. Cut out middle of
cupcake and insert pre made Jell-O or hyper-cooled Jell-O into center of cupcake.
Lime Greek yogurt frosting:
8 ounces cream cheese
8 ounces plain Greek yogurt
1/2 lime juiced
Splash of lime oil (if you have any on hand)
Zest of 2 limes
1 cup powdered sugar
In a food processor combine the cream cheese, plain Greek yogurt; lime juiced, lime zest
and powdered sugar and mix until creamy. Put the frosting into a pastry bag and cut 1/2-
inch off the tip.
Erik Larsen is a professional chef and owner of Heaven Cupcake in Salt Lake City www.heavencupcake.com.
Utah Honey-Butter Cupcakes
2 1/2 c. all-purpose flour
¾ -t. baking soda
1-t. salt
1 ½ c. sugar
1 c. vegetable oil
2 eggs
1 egg white
1-c. milk
¼ -c. fresh, thickened honey
1-t. vinegar
1-t. vanilla extract
Italian Honey Butter Cream frosting, recipe follows
Preheat the oven to 350 degrees F.
Line a cupcake or muffin pan with 24 cupcake liners. Whisk the flour, baking
soda, sugar and salt into a large-size bowl. Set the bowl aside. In the bowl of an electric
stand mixer, with a paddle attachment, mix vegetable oil, eggs, milk, and vinegar on low
for about 30 seconds. Leave mixer on low speed and gradually add in the large-size
bowl of dry mixture. Add thickened honey with mixture and mix by hand using a rubber
spatula to marbleize honey throughout.
Fill 24 cupcake liners ½ -¾ full with batter and bake for 18 – 21 minutes or
until golden and baked through. Brush warm honey over the top of cakes soon after
removing. Cool the cupcakes completely (refrigerate).
Italian Honey Butter Cream frosting:
About 6 Egg whites
1-c. Sugar
Water as needed
16 oz. unsalted butter (4 sticks chopped and softened)
Place the egg whites in the mixer bowl with the whisk. Set aside. Then place the sugar
and just enough water to suspend the sugar in the water. Bring to a boil and cook the
sugar. Start beat egg whites on high. When the sugar solution reaches ~240 degree’s
remove from the heat and slowly drizzle the hot sugar solution into the whipping egg
whites. Continue whipping the egg whites until they have completely cooled. Cut the
butter up into pieces and add to the whipped egg whites . Continue whipping until the
frosting is smooth.
To assemble:
Generously frost the top of each cupcake with the Butter Cream. Then, streak
warm honey over the top. Optional: add finely crushed graham cracker or Teddy
Grahams and a square to garnish.
Erik Larsen is a professional chef and owner of Heaven Cupcake in Salt Lake City www.heavencupcake.com.
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