Cupcakes! Paperback – 24 Jun 2005
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Lush, larger-than-life photographs are just the icing on the cupcake that is this delightful contribution to the canon of confectionary cookbooks. Klivans' recipes range from cute Lemon Poppy Seed Butterfly Cupcakes to clever Chocolate-Covered Brownie Ice Cream Cone Cupcakes, which are baked in an ice-cream cone. When tested, the bakery-worthy Sticky Fig Cupcakes with Brown Sugar Glaze looked just like the photograph and the flavor was excellent; fragrant lemon zest, crunchy fig seeds and the sticky syrup glaze (from the result of an unusually slow baking technique) reveal a carefully developed recipe. Unlike several other cupcake books, Klivans' recipes are easy to follow and produce excellent results. Succinct and useful, the first chapter covers the basics: supplies, ingredients and mixing techniques. Other little details, like chapter introductions designed to look like cupcakes, the pastel Fifties color scheme and the use of vintage fabrics in the photographs, make the book a pleasure to browse. -Publishers Weekly
About the Author
Elinor Klivans is a notable food writer, publishing articles for Bon App tit, Eating Well, Fine Cooking, and the Washington Post, among others. She is the author of several cookbooks, including Big Fat Cookies. She lives in Camden, Maine. France Ruffenach's photographs have appeared in Everything Tastes Better with Garlic (0-8118-3816-1) and Christmas Family Gatherings (0-8118-4018-2). A native of Paris, she now lives in San Francisco.
Top customer reviews
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4 December 2007
Format: PaperbackVerified Purchase
I am a proficient cook and not bothered by the fact that I have to translate the american measurements into european ones - but they just dont work properly! Some of the basic recipies upon which the cupcakes are based call for a cup of oil and are really unpleasantly greasy, while others come out more like bread than a cupcake. Most of them require an awful lot of work to make them look like the photos; the one on the cover with the white topping involves whisking over hot water, beating egg whites and adding things like cream of tartar, all of which takes the best part of 45 minutes and doesnt keep for longer than a day or two. All in all, a disappointment. I'll give it another couple of tries and then give it to a charity shop if things dont improve.
26 June 2012
Format: PaperbackVerified Purchase
Bought this book purely for the high had recipe after seeing them being on Martha Stewart! Absolutely divine!! I didn't actually follow the recipe for the cupcake itself but all in all they turned out fantastic! Tried a number of other recipes from the book and have been satisfied but there's nothing else 'super-special'. Also, the lack of photos is a bit frustrating, but the descriptions have tried to make up for it.
26 September 2008
I love this book! I actually bought it because I lost my other cupcake book for a week or two (and I use it more now!) - it's the fix of having a new book to read, dream and bake with. The vanilla lemon cheesecake recipe in this is brilliant. It's the only cake that my whole family look forward to (and we do make lots of weird and wonderful cakes!). The crumb cupcake, sounds strange, but tastes nice, and there is a recipe for hi-hats, which if you remember the days when ice cream was coated in that chocolate crispy stuff is very cool. The base cupcake recipe is probable a little flatter than most recipes which bodes well for icing, however it does use sour cream which means it doesn't taste TOO sweet which I've found others do. Highly, highly recommended.
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