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America, Illustrated:…

Nov 25, 2015 - Jan 05, 2016
New Orleans based M.S. Rau Antiques will pay tribute to The Saturday Evening… more

Ashe Cultural Arts…

Nov 25 - Dec 31, 2015
Join us for Ashe to Amen: the Enduring Spirituality of People of African… more

Blaze Pizza's Wine…

Nov 25, 2015 - Feb 24, 2016
Join as at Blaze Pizza New Orleans for Wine Down Wednesday. Purchase a glass of… more

David Hansen's Garden…

Nov 25, 2015
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Jasper Johns:…

Nov 25, 2015 - Jan 31, 2016
Prints from the Donna Perret Rosen and Benjamin M. Rosen Collection: Jasper… more

Lakefront Arena…

Nov 25 - 25, 2015
The Festival of Praise Tour is bigger and better than ever! The tour was an… more

Newcomb Art Museum of…

Nov 25, 2015 - Jan 03, 2016
Join us for the  Exhibition: "A Shared Space: KAWS, Karl Wirsum,… more

Patriot, Planter,…

Nov 25, 2015 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

The Historic New…

Nov 25, 2015 - Jan 09, 2016
The Historic New Orleans Collection marks the 10th anniversary of Hurricane… more

The Maison Presents -…

Nov 25, 2015 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

The Photography of…

Nov 25, 2015 - Mar 01, 2016
The Photography of Modernist Cuisine: The Exhibition, a collection of over 50… more

Tim Youd: 100 Novels

Nov 25, 2015 - Feb 21, 2016
Los Angeles-based contemporary artist Tim Youd will visit NOMA to perform the… more


Nov 25, 2015 - Jan 10, 2016
This exhibition features work by the Japanese artist Bidou Yamaquchi. Trained… more

Visions of US:…

Nov 25, 2015 - Jan 24, 2016
Visions of US explores evolving ideas about American cultural identity from the… more

Bayou Classic…

Nov 26 - 26, 2015
Join us for the Bayou Classic Thanksgiving Parade. The parade will begin at the… more

Clyde & Iggy

Nov 26 - Dec 31, 2015
Join us for the local musical duo Clyde & Iggy.  Their repertoire… more

Fats Domino & Dave…

Nov 26 - Dec 27, 2015
Join us at the Carver Theater for a Music Tribute honoring Legendary Musicians… more

Florida Room: Jessica…

Nov 26 - 29, 2015
The Foundation Gallery is excited to present Florida Room by Jessica Bizer … more

2015 Battle of the…

Nov 27 - 27, 2015
The Bayou Classic is more than a football game. This annual event is one of the… more

Celebration in the…

Nov 27, 2015 - Jan 03, 2016
City Park's annual holiday lighting exhibit and festival returns with one of… more

America, Illustrated:…

Nov 25, 2015 - Jan 05, 2016
New Orleans based M.S. Rau Antiques will pay tribute to The Saturday Evening… more
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Zatarain's King Cake Cupcakes

Chef John Besh of the Besh Restaurant Group takes the traditional King Cake and turns it into a miniature form with these cupcakes. Creole cream cheese, a tangy farmer-style cheese, is available in New Orleans. Regular cream cheese can be substituted.



• 1 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup milk

Creole Cream Cheese and Root Beer Frosting:


• 8 ounces Creole or regular cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon ZATARAIN'S® Root Beer Concentrate


1. Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder and salt in medium bowl. Set aside.

2. Beat butter in large bowl with electric mixer on medium speed 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

3. Bake 12 to 14 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

4. For the Frosting, beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Add confectioners' sugar and extract; beat until fluffy. Set aside.

5. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon Frosting into resealable plastic bag or piping bag fitted with star tip. If using plastic bag, cut a small piece off one of the bottom corners of bag. Pipe a small amount of Frosting into each cupcake. Pipe remaining Frosting onto each cupcake. Sprinkle with colored sugar, if desired.


Chef's Tip: Insert a dried fava bean into the indentation of each cupcake before piping in Filling. The fava bean is for decoration only and should not be eaten.

Makes 12 (1 cupcake) servings.


Zatarain's Kingcake Cupcakes