María Bruscino Sánchez - Small, Sweet, and Italian: Tiny, Tasty Treats from Sweet Maria’s Bakery

Acknowledgments Always first, a huge thanks to my mom and dad for nurturing an Italian foodie before it was fashionable. For Edgar, for his Italian-ness. Thanks to Sally Maraventano, an amazing chef, for teaching me how to teach and share these traditions that we both love. To Roseann Tully, for her personal and professional friendship, and everyone at Intermezzo magazine, for making me a better writer, recipe developer, and amateur food stylist. Scott Goodwin, your photos are beautiful. You are a pleasure to work with.

Kristin Rotondo, for her very attentive eye on and off the set. Carla Glasser, for her unwavering support and industry savvymuch appreciated. Michael Flamini, friend and editor, your vision helped shape this book. Everyone at St. Martins Press: Olga Grlic, Bethany Reis, Leah Stewart, Vicki Lame, Elsie Lyons, Kathryn Parise, and Cheryl Mamaril. The Sweet Marias family, thanks for doing what you do, so I can do what I do: Bryan, Charla, Dolly, Diane, Emily, Jake, Jenn, Josh, Katie, Kellie, Mike, Sondra, and Vanessa.

Generous chefs, for sharing their recipes and techniques: Francine Bove, Aunt Ann Chillemi, Nick Mancini, Sally Maraventano, Diane Michaud, Terry Sanchez, Kellie Slavinski, Susan Tropasso. Friends for tastings, diversions, and pep talks: Andy, Jenn, Sarah, Richard, Shelley, Susan, and Tom. Anna Luciano, thanks for the Italian lesson. To all the Sweet Maria fans and customers, its my pleasure to be a part of your lives and traditions. ALSO BY MARIA BRUSCINO SANCHEZ The New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal Sweet Marias Italian Cookie Tray Sweet Marias Cookie Jar Sweet Marias Cake Kitchen Sweet Marias Italian Desserts Cupcakes Italiano Cupcakes get Italianized! Many of our most popular cupcake flavors are classic Italian treats like tiramisu or cassata. Why not bake them in a perfect single serving, cupcake-style? Think outside the paper liner and try our tasty triple-layered Neopolitan, or our rich and sinful Godfather Cupcake va bene? Cappuccino-Hazelnut Cupcakes My two favorite Italian flavors combine in this cupcake.

This is one of our biggest sellers, especially for the holidays. Hazelnut Cake 3 extra-large eggs 2 cups granulated sugar 1 cup vegetable oil 3 teaspoons Frangelico or other hazelnut liqueur 2 cups cake flour 1 teaspoon baking powder teaspoon salt 1 cup buttermilk cup hazelnuts, finely chopped, plus more for garnish Coffee Mousse Filling 2 tablespoons boiling water 2 tablespoons instant coffee cup heavy cream cup granulated sugar Chocolate-Espresso Buttercream Frosting pound (2 sticks) unsalted butter, softened 1 cup unsweetened Dutch-process cocoa powder 6 cups confectioners sugar About 4 tablespoons strong brewed coffee MAKE THE HAZELNUT CUPCAKES Preheat the oven to 350F. Line standard-size cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), on medium-high speed, whip the eggs until fluffy. Gradually add the granulated sugar and mix until very light, 5 to 6 minutes. Gradually add the oil and Frangelico and mix until well blended.

In a small bowl, combine the flour, baking powder, and salt. Add the flour mixture to the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until blended. Stir in the chopped hazelnuts. Fill the lined cupcake pans three-quarters full with the batter. Bake the cupcakes for 15 to 20 minutes, or until a cake tester inserted into the center comes out with a fine crumb.

Remove the pans from the oven. Carefully remove the cupcakes from the pans and transfer to wire racks to cool. Cool completely before filling and frosting. MAKE THE FILLING In a small bowl, add the boiling water to the instant coffee. Set aside. In the bowl of a stand mixer fitted with the wire whisk attachment, whip the cream on medium speed until soft peaks form.

Add the granulated sugar and coffee mixture and whip on high speed until stiff peaks form. Use immediately. MAKE THE FROSTING In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the butter, cocoa, 3 cups of the confectioners sugar, and 2 tablespoons of the coffee and beat on low speed until blended. Gradually add the remaining 3 cups confectioners sugar and beat on high speed until fluffy, 2 to 3 minutes. If the frosting seems too stiff to use, add some additional coffee. Use immediately or store in the refrigerator in an airtight container.

Let the frosting come to room temperature and re-whip before using. ASSEMBLE THE CUPCAKES Fill a pastry bag with the mousse filling. Cut the tip of the pastry bag to make a small opening. Insert the tip of the bag into the center of the cupcake. Squeeze the bag to release the mousse into the center of the cupcake. Repeat until all the cupcakes are filled.

Fill another pastry bag with the frosting. Pipe the frosting onto the top of each cupcake, starting at the outer edge and circling in to the center. (Or spread the frosting on top of the cupcake with a small spatula.) Sprinkle with chopped hazelnuts. Refrigerate until serving. Let the cupcakes come to room temperature for serving. Makes 15 standard-size cupcakes Orange Polenta Cakes My friend Chef Francine shared this recipe with me years ago and its become one of my go-to recipes.

The rustic texture of yellow cornmeal is perfect with a tiny garnish of orange marmalade when you want a simple casual snack cake in the style of casalinga, or housewife. Polenta Cake cup cake flour cup cornmeal 1 teaspoon baking powder teaspoon salt pound (2 sticks) unsalted butter, softened 1 cups granulated sugar 4 extra-large eggs 4 extra-large egg yolks 2 tablespoons finely chopped orange zest Topping Confectioners sugar, for dusting 1 cup orange marmalade Preheat the oven to 350F. Line standard-size cupcake pans with paper liners. In a small bowl, combine the flour, cornmeal, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and granulated sugar on medium-high speed until light.

Add the eggs, one at a time, beating well after each addition. Add the egg yolks and orange zest and mix well. With the mixer on low speed, add the flour mixture and mix just until blended. Fill the lined cupcake pans three-quarters full with the batter. Bake the cupcakes for 15 to 20 minutes, or until a cake tester inserted into the center comes out with a fine crumb. Remove the pans from the oven.

Carefully remove the cupcakes from the pans and transfer to wire racks to cool. Cool completely before topping. Dust the tops of the cupcakes with confectioners sugar. Spoon a drop of orange marmalade onto the top of each cupcake. Serve at room temperature. Makes 24 standard-size cupcakes Basil-LemonOlive Oil Cakes These slightly sweet olive oilbased cakes have a distinctive flavor and light texture.

They are almost savory, ideal as the partner for a hearty soup, or as part of an antipasto buffet. Cake 2 cups cake flour teaspoon baking soda teaspoon baking powder teaspoon salt 3 extra-large eggs 1 cups sugar 1 cup extra-virgin olive oil Finely grated zest of 2 lemons 1 cup whole milk 1 tablespoon chopped fresh basil Topping Juice of 2 lemons Preheat the oven to 350F. Line standard-size cupcake pans with paper liners. In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), beat the eggs and sugar on high speed until light and lemon colored, 5 to 8 minutes.

With the mixer on high speed, stream in the olive oil until blended. Add the lemon zest. Mix the flour mixture into the egg mixture alternately with the milk, beginning and ending with the flour. Stir in the basil. Fill the lined cupcake pans almost to the top with the batter. Bake the cupcakes for 15 to 20 minutes, or until a cake tester inserted into the center comes out with a fine crumb.