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 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.
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.
Remember the times in cookbooks are GUIDELINES. It's not magic. Watch your food. It's done when it's done.
Here are the recipes that Allison and Matt shared from their new cookbook this week:
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
Get $10 off your first purchase of $50 or more.