A Week's Worth of Robicelli's Cupcakes

October 18, 2013

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 

Shop the Story

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

See what other Food52 readers are saying.

  • Cindy
  • Irene
  • susan leblang
    susan leblang
  • Mary Elizabeth Tilles
    Mary Elizabeth Tilles
  • laura weber
    laura weber
Lactose intolerant cheese lover, who will walk blocks for a good cup of coffee. Recently escaped the corporate world, after discovering her favorite part of the job was ordering catering.


Cindy September 9, 2015
Chocolate, Dark chocolate! I can not imagine how anyone could make it through a day without some!
Irene June 11, 2015
Chocolate, definitely, only because it's so decadent can only have it sparingly.
susan L. November 2, 2014
Absolutely positively very vanilla
Mary E. October 20, 2014
E static that there is amother couple that loves the Cupcake as we do at Simply Treasured Cucpakes by "M". We have 50 flavors currently and working on 10 new ones!!
laura W. July 14, 2014
Linda March 14, 2014
Randa M. February 22, 2014
Vanilla .
Lori P. February 21, 2014
Chocolate... if it's dark chocolate. Vanilla if we're talking vanilla beans... Can I get a swirl?
Penelope February 9, 2014
Pure rich vanilla!
wantonhubris February 9, 2014
chocolate! you can always add subtle flavors
luvtocook January 28, 2014
Only DARK Chocolate for me!
dsrtstrx January 24, 2014's so versatile and begs for different fillings and frosting types and flavors!!!
Kim January 22, 2014
Vanilla so the taste of the frosting can come through.
teresita L. January 20, 2014
Always chocolate...
Julie January 20, 2014
Chocolate please!!!
shayne January 20, 2014
Chocolate :). Aloha!!!
Cora L. January 19, 2014
chocolate...yum, yum, yummy
Cmaybery January 19, 2014
What a decision, but vanilla must be my choice.
Lois January 19, 2014
Chocolate of course - my favorite food group!
Nectar January 19, 2014