Cupcakes: Luscious Bakeshop Favorites from Your Home Kitchen
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About this ebook
Cupcakes are everyone’s favorite little indulgences. They’re loved by kids and adults alike because they’re playfully sweet as well as utterly charming. These days, cupcakes can be found in bakeries everywhere, but with just a little know-how, you can easily bake your own tempting boutique-bakery cupcakes at home and decorate them with flair.
Cupcakes contains recipes for every palate: Here you’ll find classic Yellow Cupcakes with Chocolate Buttercream for the traditionalist, Triple Chocolate Cupcakes for the chocaholic, PB & J Cupcakes for the kids, Salted Caramel Cupcakes for the epicurean, as well as seasonal holiday cupcakes, and dozens more. Whether you are a novice or experienced baker, inside these pages you’ll find friendly advice about ingredients and equipment, cupcake-making and baking tips, and a collection of ideas for decorating your cupcakes with either elegant minimalism or grand flourishes.
With this book as your guide, cupcakes have never tasted—or looked—so good!
Shelly Kaldunski
Shelly Kaldunski is a cookbook author, baking and pastry arts instructor, food stylist, and consultant based in Northern California. As a pastry chef, Shelly baked in restaurants in San Francisco before a stint as food editor at Martha Stewart Living.
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Book preview
Cupcakes - Shelly Kaldunski
Luscious bakeshop favorites from your home kitchen
recipes by Shelly Kaldunski
photographs by David Matheson
Contents
Introduction
Basic Cupcakes
Vanilla Cupcakes
Yellow Cupcakes
Chocolate Cupcakes
Devil’s Food Cupcakes
Carrot Cake Cupcakes
Gingerbread Cupcakes
Mocha Cupcakes
Chai & Honey Cupcakes
Crumbcake Cupcakes
Strawberry Cupcakes
Lemon Poppy Seed Cupcakes
Fruit & Nut Cupcakes
Triple Berry Cupcakes
Grapefruit & Buttermilk Cupcakes
Rose Water & Raspberry Cupcakes
Lemon Blueberry Crunch Cupcakes
Sour Cherry–Almond Cupcakes
Lime Meringue Cupcakes
Tangerine Cupcakes
Apple Spice Cupcakes
Coconut-Lime Cupcakes
Mini Strawberry Cheesecakes
Rum Raisin Cupcakes
Banana Caramel Cupcakes
PB & J Cupcakes
Pumpkin Pecan Cupcakes
Hazelnut–Brown Butter Cupcakes
Chocolate Cupcakes
Black Forest Cupcakes
Mexican Chocolate Cupcakes
Red Velvet Cupcakes
German Chocolate Cupcakes
Mini Chocolate-Mint Cupcakes
Molten Chocolate Cupcakes
Triple Chocolate Cupcakes
Black & White Cupcakes
Rocky Road Cupcakes
White Chocolate & Raspberry Cupcakes
Special-Occasion Cupcakes
Salted Caramel Cupcakes
Tres Leches Cupcakes
Tiramisu Cupcakes
Jumbo Malted Chocolate Chip Cupcakes
Mini Sticky Toffee Pudding Cupcakes
Ice Cream Cupcakes
Easter Egg Nest Cupcakes
Fourth of July Cupcakes
Creepy Crawler Halloween Cupcakes
Christmas Peppermint Cupcakes
Frostings, Fillings & Finishes
Basic Buttercream
Buttercream Flavors
Cream Cheese Frosting with variations
Peanut Butter Frosting
Meringue Frosting
Marshmallow Frosting
Sweetened Whipped Cream
German Chocolate Topping
Rich Chocolate Glaze
Gooey Chocolate Glaze
Vanilla Glaze with variations
Grapefruit or Lime Curd
Caramel Drizzle
Candied Grapefruit Peel
Sugared Flowers & Petals
Candied Carrots
Creative Cupcaking
Presenting your Cupcakes
Index
Acknowledgments
All About Cupcakes
NAME THAT CUPCAKE
Two theories exist about how cupcakes came to be called cupcakes. One theory supposes that they got their name because they were baked in small cups or tea cups to create individually sized cakes. The other theorizes that cupcakes, like pound cakes, were named after the formula or recipe that was used to make them: one cup each of butter, sugar, flour, and eggs.
Once upon a time, cupcakes were treats just for kids. With colorful sprinkles and bright, brassy decorations, cupcakes were meant to enchant the youthful eye, and the sugary cake and frosting were made to tickle kids’ insatiable sweet tooth. What’s more, cupcakes didn’t—and still don’t—require the formality of a fork to eat and they’re baked in pint-sized portions so no sharing is ever required. As a kid, what’s not to love about cupcakes?
But at long last, adults have begun to realize what they’ve been missing and cupcakes’ popularity has soared. Chic, stylish cupcakes can be found in boutique bakeries, on trendy A-list restaurant menus, and even at fashionable nuptials. There’s no rule that says it’s necessary to have a special occasion to enjoy cupcakes. Packed into a lunchbox as a surprise for an unsuspecting student, dished up as a weeknight dessert, or served to friends after a casual supper, cupcakes are welcome little indulgences at any time.
In this book, you will find cupcake recipes for every palate. For traditionalists there are Yellow Cupcakes (see recipe) with Chocolate Buttercream (see recipe). There are riffs on classic desserts, such as Black Forest Cupcakes (see recipe) and Tiramisu Cupcakes (see recipe). For discerning adult taste buds, there are Chai & Honey Cupcakes (see recipe) and Salted Caramel Cupcakes (see recipe). Kids will love PB & J Cupcakes (see recipe) and Rocky Road Cupcakes (see recipe). And, of course, you will find ideas for decorating your cupcakes with modern minimalism, elegant flourishes, and colorful exuberance.
Ingredients
HOW TO TOAST NUTS
It’s almost always a good idea to toast nuts before using them. Toasting deepens the flavor, heightens the aroma, and crisps the texture of just about any type of nut. Whole or chopped nuts can be toasted on the stovetop, but if you’re baking cupcakes and the oven is already on, simply scatter the nuts in a single layer on a baking sheet and toast them in the oven for about 10 minutes. Be sure stir them once or twice so they toast evenly. Once the nuts become fragrant, keep a close watch so that they don’t scorch. Let them cool and they’re ready to use.
BUTTER There’s nothing like the richness of pure butter in baked goods. For cupcakes and frostings, be sure that the butter you use is unsalted. Unsalted butter allows you to have full control over the amount of salt that goes into a recipe. On the package, unsalted butter is sometimes labeled as sweet
butter. For the best results, do not use butter substitutes: In addition to affecting flavor, butter substitutes may also affect the cupcakes’ texture.
FLOUR There are two types of flour commonly used in cake making: all-purpose flour and cake flour. All-purpose flour has a higher protein content than cake flour and, by comparison, yields a firmer cake texture. Cake flour is often used in recipes when a plush, ultra-tender cake texture is desired. If cake flour is not available, for every 1 cup of cake flour needed, use ⅞ cup (¾ cup plus 2 tablespoons) all-purpose flour plus 2 tablespoons cornstarch.
SUGARS Sugar gives cupcakes their sweetness. It also tenderizes, adds moisture, and promotes browning during baking. Granulated sugar is the kind most often used in baking because it has a neutral flavor. Brown sugar contains molasses, which makes it moist and gives it caramel-like nuances. It’s great for use in recipes that contain assertive flavors. Confectioners’ sugar, also called powdered sugar, is granulated sugar that has been pulverized to a fine powder and combined with cornstarch. Confectioners’ sugar is often used in glazes, frostings, and for dusting sweets just before serving.
EGGS The recipes in this book, like most others, were developed with large eggs. If the eggs need to be separated, it’s easier to do so when they’re cold and the yolks are firm. If you’ll be whipping the egg whites, they must be free of bits of yolk and fat, so use care when separating the eggs, and be sure that the bowl and beaters that you use to whip the whites are clean.
BAKING SODA AND BAKING POWDER Baking soda and baking powder are leavening agents that help cupcake batter rise during baking. Baking soda is used when the batter contains an acidic ingredient like buttermilk or sour cream. Baking