Fiet - Mini Cupcakes

After testing and retesting my recipes in my test kitchen (thanks to Karin and her neighborhood crew), I have come to realize that bakers come in many degrees of baking skill level. As an experienced baker, I have learned a great deal from the novice to semipro, who have helped me through this process. I have learned how to adapt my large-quantity baking in a commercial kitchen to small batches that are made at home, with children playing underfoot and in the sink, the doorbell and phone constantly ringing, and all the while socializing with good friends. I must say this process has reminded me why I love to bake all over again.

I would like to say a special thank-you to those that have been particularly helpful through this process. First to my loving and tolerant husband Clair. He has encouraged me to be ME, whatever that ME is from one year to the nextthank you very much for all your support and comfort you provide to me when I have had a particularly bad day.

Second, Karin, what can I say? You have opened up your home, your life, your entire neighborhood (mostly Court), and most of all your heart to me as a friend. All women should be as lucky as I am to have someone like you in their lives.

And lastly, to my staff at Minis: you have all been a huge support and I am lucky to have a staff willing to put up with my antics, my diva moments, my stress, and my absence during the writing of this cookbook.

Introduction

Mini Baking Basics

All the recipes in this cookbook have been created using a convection oven and a KitchenAid mixer. If you are using a regular baking oven without convection setting, your baking times may be longer by as much as 5 to 10 minutes. If you use a hand mixer, watch for the look of the cupcake and frosting as it is described in the recipe. The mixing times may be longer to achieve the same results.

Tools of the Trade and Basic Ingredients

The following are items you should have on hand when you bake and decorate your cupcakes to ensure you will have a fun and enjoyable experience. If you have all of these pantry items, you can make any combination of any cupcake, frosting, or filling in this book. All recipes call for soybean oil, but you can substitute vegetable or canola oil. Many recipes call for buttermilk; there are tips for making your own buttermilk with lemon juice and milk, if necessary.

Most of these ingredients may be purchased through your local grocer; however, some items, such as vanilla bean paste, are more commonly available at specialty food markets.

Baking Tools

2-ounce paper souffl cups (commonly called nut cups)

Flat baking sheets

Silpat or parchment paper

18-inch pastry bag (two or more)

Round #806 pastry tip (two or more)

Apple corer

Large zester

In the Pantry

Unbleached flour

Granulated sugar

Powdered sugar

Espresso powder

Light corn syrup

Guittard extra-dark chocolate chips, at least 62% cacao

Guittard white chocolate chips

Dutch-process cocoa powder

Soybean oil (may substitute vegetable or canola oil)

Unsweetened applesauce

Vanilla

Vanilla bean paste

Baking powder

Salt

Pecans

Canned beets

Champagne vinegar

Margarita mix (dry)

Assorted colors of sanding sugars, silver drages, nonpareils

Assorted colors of coloring gel paste

In the Fridge

Fresh eggs

Unsalted butter

Cream cheese

Sour cream

Milk

Heavy cream

Buttermilk

Fresh lemons and key limes

Fresh and frozen berries

Lemon juice

Key lime juice

Bananas, ripe or frozen