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A Week's Worth of Robicelli's Cupcakes

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This week, our friends Allison and Matt from Robicelli's shared recipes from their cookbook Robicell's: A Love Story, with Cupcakes, hosted a Twitter chat, answered our questions, and gave away a book every day.

Today: We recap a week's worth of cupcake wisdom.


Cupcakes on Food52 

Cupcakes are pretty ubiquitous these days, and the Robicellis stand out from the ever-crowded landscape. This week's guest editors have taught us how to keep cool in the face of intricate recipes. Also, that you really can turn anything your heart desires into a badass cupcake.

In case you missed our epic Twitter chat, Allison (@Robicellis) fielded questions from our community -- we'll recap a few gems she dropped here:

When making caramel:
Wet the bottom and sides of your pan, first. Wet caramel is easier for beginners. AND STAY ON TOP OF THAT CARAMEL! When it starts coloring, turn heat down a bit, start swirling the pan. 

On pie:
Pie is actually hard. Don't feel bad if you mess it up. Cheesecake is easy if you follow the right steps.

To novice recipe testers:
MASTER the basics! Pâte à choux, crème anglaise, etc.

On recipes:
Remember the times in cookbooks are GUIDELINES. It's not magic. Watch your food. It's done when it's done.

More: #LetsBake

Here are the recipes that Allison and Matt shared from their new cookbook this week:

Dom DeLouise Cupcakes 

Cannoli Cupcakes on Food52


Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Pretzel Cupcakes on Food52 

More: 5 reasons to keep emergency cupcakes in your freezer.

Liddabit Cupcakes 

Liddabit Cupcakes on Food52


Cinnamon Bun Cupcakes

Cinnamon Bun Cupcakes on Food52

We're giving away one more book today! To enter, tell us: Chocolate or Vanilla? We'll pick a winner today! (Unfortunately we can only ship within the continental U.S.)

Photos by Eric Isaac

Tags: baking, robicellis, cupcakes

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