A Week's Worth of Robicelli's Cupcakes

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. 

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 

 

Chocolate Peanut Butter Pretzel Cupcakes

 

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

Liddabit Cupcakes 

 

Cinnamon Bun Cupcakes

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