Let’s face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don’t forget the decorations. Best of all?

There's a reason classic cakes have stuck around for so long; they just work. These recipes deliver every single time with ...

In a large bowl place all your dry ingredients. Then whisk together till mixed. To your dry ingredients you will add the eggs,milk, vanilla and milk. Wisk till all is incorporated. Your batter should ...

Let’s get one thing straight: We love chocolate frosting and could never complain about anything frosting-related. It’s just that in fall and winter when the holidays start up, we’re in full-on baking ...

Some of us go straight for the sweet stuff, and some of us work around it to enjoy the cake itself. But with so many types of frosting, there's truly something for every taste. From clouds of fluffy ...

Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins. 3. Place the butter and chocolate into a double boiler and stir until melted, then set aside. 4. In another bowl ...

If I feel compelled to cut corners during the cake making process, I’m more likely to fake the cake than the frosting. Store-bought frosting is more easily detected than a boxed mix cake, and frosting ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, Chef Jenny McCoy, chef instructor ...

OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

1 pound good-quality bittersweet chocolate, finely chopped, see cook’s notes 2 1/3 cups heavy whipping cream 1/4 cup corn syrup Cook’s notes: I use Trader Joe’s “Pound Plus” dark chocolate; it is ...