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.