216 pages• 7" x 10" • Index • 24 pages of color photographs • 978-0-7788-0290-
Summary:
Cupcakes are the perfect dessert, and it seems
everyone agrees, as bakery shops and television shows dedicated to showcasing
cupcakes continue to flourish. It doesn’t matter whether you’re four or 40 —
cupcakes have universal appeal.
Julie’s cupcake and frosting recipes are so easy and
appealing you’ll want to try them all. This new edition features not only a new
cover treatment and interior redesign but also 25 bonus vegan recipes that will
be showcased as a new chapter. In addition, there are 8 new photos, bringing
the total photo count to 24.
Also included are decorating tips and techniques for
everything from rustic to fancy cupcakes, as well as themed decorating ideas
for occasions from Valentine’s Day to weddings and birthdays.
A tools and equipment glossary and an ingredients
glossary make this a truly complete cupcake baking guide. So bring the baked
goodness and delight of cupcakes into your home today with this collection of
outstanding recipes.
My Thoughts:
Baking is one of my pastimes. One of my favorite things to bake are cupcakes. So, when I heard about this book, I had to pick up a copy and try out some of the recipes. I am always looking for new frosting recipes, especially buttercream ones, as well as trying out different flavors, besides the normal chocolate or vanilla cupcake.
When I received the cookbook, I as pleased the variety of recipes which were included. I also loved the glossy photos of the recipes, making me not only hungry, but also eager to get into the kitchen to start baking. Over the past few weeks, I have made over 7 different varieties of cupcakes, thanks to this cookbook. Out of all the recipes I tried, I have to say my favorite was the "Best Chocolate Cupcakes" recipe. Come on, how could a chocoholic not enjoy a chocolate cupcake? :-) And, thanks to the author and publisher, I am able to share this recipe, including the tasty frosting recipe, for you try out for yourself.
Excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Baking is one of my pastimes. One of my favorite things to bake are cupcakes. So, when I heard about this book, I had to pick up a copy and try out some of the recipes. I am always looking for new frosting recipes, especially buttercream ones, as well as trying out different flavors, besides the normal chocolate or vanilla cupcake.
When I received the cookbook, I as pleased the variety of recipes which were included. I also loved the glossy photos of the recipes, making me not only hungry, but also eager to get into the kitchen to start baking. Over the past few weeks, I have made over 7 different varieties of cupcakes, thanks to this cookbook. Out of all the recipes I tried, I have to say my favorite was the "Best Chocolate Cupcakes" recipe. Come on, how could a chocoholic not enjoy a chocolate cupcake? :-) And, thanks to the author and publisher, I am able to share this recipe, including the tasty frosting recipe, for you try out for yourself.
Best Chocolate Cupcakes (page 18)
Makes
12 cupcakes
Here is
a great basic chocolate cupcake just asking to be frosted with a creamy, rich
topping. I like it topped with everything from Chocolate Fudge Frosting to
Cream Cheese Icing (see Frosting suggestions). This recipe is loosely adapted
from a recipe in Natalie Haughton's 365 Great Chocolate Desserts.
• Preheat oven to 350°F (180°C)
• Muffin pan, lined with paper liners
11⁄4
cups all-purpose flour 300 mL
1⁄2 cup unsweetened Dutch-process 125 mL
cocoa powder, sifted
3⁄4 tsp baking soda 3
mL
1⁄4 tsp salt 1
mL
1 cup granulated sugar 250 mL
1⁄3 cup canola oil 75
mL
1 egg 1
1 tsp vanilla 5
mL
3⁄4 cup buttermilk 175
mL
1⁄2 cup semisweet chocolate chips 125 mL
Frosting (see Frosting suggestions, below)
1. In a small bowl, whisk together flour, cocoa
powder, baking soda and salt.
2. In a large bowl, whisk together sugar, oil,
egg and vanilla until smooth. Alternately whisk in flour mixture and
buttermilk, making three additions of flour mixture and two of buttermilk,
beating until batter is smooth. Stir in chocolate chips.
3. Scoop batter into prepared pan. Bake in
preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when
lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and
let cool completely on rack. Top cooled cupcakes with frosting.
Tip: These cupcakes freeze well. Wrap
them individually in plastic wrap and store them in resealable plastic freezer
bags for up to 2 weeks.
Variations: German Chocolate Cupcakes: Omit the
chocolate chips in the batter. Frost with Coconut Pecan Frosting (page 154).
Substitute
white chocolate chips for the chocolate chips.
Frosting suggestions: Chocolate Fudge Frosting (page
149), Cookies and Cream Buttercream (page 157), Vanilla Cream Frosting (page
160) or Cream Cheese Icing (page 158).
Excerpted from 150 Best Cupcake Recipes by Julie Hasson © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Raspberry Vanilla Cupcakes (page 107)
Makes
12 cupcakes
These
cupcakes are easy to prepare, reliable and always ready to please the pickiest
palates. They're a great choice for afternoon tea, which is my favorite time to
eat them.
• Preheat oven to 350°F (180°C)
• Muffin pan, lined with paper liners
11⁄2
cups all-purpose flour 375 mL
11⁄2
tsp baking powder 7 mL
1⁄4 tsp salt 1
mL
1 cup granulated sugar 250 mL
1⁄2 cup canola oil 125
mL
2 eggs 2
1 tsp vanilla 5
mL
1⁄2 cup milk 125
mL
1⁄3 cup raspberry preserves 75 mL
Frosting (see Frosting suggestions, below)
1. In a small bowl, whisk together flour, baking
powder and salt.
2. In a large bowl, whisk together sugar, oil,
eggs and vanilla until smooth. Alternately whisk in flour mixture and milk,
making three additions of flour mixture and two of milk, beating until smooth.
3. Scoop batter into prepared pan. Bake in
preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes
spring back when lightly touched. Let cool in pan on rack for 10 minutes.
Remove from pan and let cool completely on rack.
4. Remove paper liners from cupcakes. Slice
cupcakes in half horizontally. Spread bottoms with raspberry preserves,
replacing tops. Top filled cupcakes with frosting.
Tip: These are best served the day that
they're made.
Variation: Substitute apricot or cherry
preserves for the raspberry.
Frosting suggestions: Lemon Cream (page 164), Chocolate
Glaze (page 150) or Cream Cheese Icing (page 158).
Excerpted from 150 Best Cupcake Recipes
by Julie Hasson © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights
reserved.
I guarantee that after you make these delicious cupcakes, you will want to pick up a copy of 150 Best Cupcake Recipes by Julie Hasson for yourself. I can't wait to get back into the kitchen soon to try out some more recipes. I wonder what I will make next -- 143 recipes to choose from :-). And, with Mother's Day right around the corner, why not pick up this book and surprise her with cupcakes. Or, if she loves to bake, this would be a great cookbook for her to add to her collection.
About the Author:
JULIE HASSON is the author of six cookbooks and has written for
Bon Appétit, Cooking Light, Vegetarian Times and Family Fun Magazine, as well
as numerous Internet websites and newspapers. She has been a Julie’s previous book, 125
Best Cupcake Recipes, has over 50,000 copies in print
Cupcakes are the perfect dessert, and it seems
everyone agrees, as bakery shops and television shows dedicated to showcasing
cupcakes continue to flourish. It doesn’t matter whether you’re four or 40—
cupcakes have universal appeal.
Disclosure: I was sent a copy of this book by the publisher in order to write up an honest review. The views above are mine and mine alone.
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