• The cupcake trend is still going strong—cupcakes are the #1 favorite dessert.• This pretty little book offers more than 80 kitchen-tested recipes for all occasions and tastes.• Includes classic children's and adult favorites, plus themed cupcakes for special occasions like weddings, birthdays, and holidays.• Special diet options for gluten free, egg free, dairy free, reduced fat, and reduced sugar cupcakes.• Hardcover hidden spiral binding lies flat for easy use.
Оглавление
Sue McMahon. Carving the Head in the Classic European Tradition, Revised Edition
Introduction
Baking
Serving
Storing
Freezing
Equipment
Muffin/Cupcake pans
Paper cupcake liners
Scales
Wire racks
Piping bags
Piping tips
Zesting and juicing
Measuring tools
Electric mixer
Blender or food processor
Miscellaneous
Ingredients
Butter
How to measure
Sugar
Flour
Measuring self-rising flour
Eggs
Sugar paste/fondant
Sprinkles
Veganize it
Plain cupcakes
Chocolate cupcakes
Lemon cupcakes
Quick-mix cupcakes
Vanilla buttercream
Chocolate buttercream
Swiss meringue buttercream
Lemon cream cheese frosting
Chocolate ganache
Royal icing
Thick glacé icing
Satin icing
Toffee topping
Modeling chocolate
Banana and toffee
Mint chocolate chip
Coffee and walnut
Strawberries ’n’ cream
Apple and cinnamon
Double chocolate
Black forest
Bakewell
Carrot and raisin
Lemon meringue
Brownies
Blondies
Toffee apple
Baked vanilla cheesecake
Citrus bursts
Raspberry and white chocolate
Blueberry and maple syrup
Chocolate and peanut butter
Rocky road
Mini sticky jammy cakes
Flower power
In the jungle
Butterfly cakes
Cracklecakes
Flapjacks
Pretty ’n’ pink
Chocolate rosettes
Geometrics
Birds’ nests
Caramelized banana and cinnamon
Piña colada
Rum-raisin
Very cherry
Irish coffee
Lavender cakes
Cherry and coconut
Blueberry and cream cheese
Poppy seed and honey
Pistachio
Saffron and raisins
Marbled chocolate cakes
Earl Grey
Parsnip and hazelnut
Lemon crunch
Raspberry swirls
Sticky orange and cardamom
Rosemary and honey
Lime and chile
Rose cupcakes
Spider cakes
Merry cupcakes
Gold chocolate
Daisy fresh
True love
Spring garden
Fishy wishy
Chocolate roses
Simply white
Starry, snowy night
1 today!
Chocolate love
Mini birthday bows
Chocolate surprise
Date and banana
Currant cupcakes
Chocolate and prune
Honey and bran
Date and apple
Blueberry and vanilla
Ginger polenta
Halloween webs
Substitutions
Acknowledgments
Beryls
Knightsbridge PME
Squires Kitchen Shop
Отрывок из книги
Introduction
GETTING READY
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Don’t worry too much if you don’t have the exact sugar stated in the recipe. You can interchange the fine white sugar, light brown sugar, and dark brown sugar, but if you use the brown sugars you’ll find that your cupcakes will have a more molasses-like flavor as well as producing darker cakes.
The difference between superfine (aka extra fine or ultrafine) sugar and granulated (aka table) sugar, in baking, lies chiefly in the mixing of the sugar and the butter. Superfine sugar consists of smaller grains and therefore dissolves faster. That means it’s easier and takes less time to beat the butter and sugar to a light and fluffy consistency. Especially if you’re baking with only a hand whisk or fork, using superfine sugar will save you a lot of work. In addition, superfine sugar gives you silkier, smoother cupcakes.
