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Michelle Garcia - Who You Callin Cupcake

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Book:
Who You Callin Cupcake
Author:
Michelle Garcia / Valentin Garcia / Vinny Garcia
Publisher:
Ulysses Press
Genre:
Books / Home and family
Year:
2010
Rating:
4 / 5
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Designed for cupcake lovers who are sick and tired of the same-old, play-it-safe options, Post Punk Cupcakes, written by the master chefs of Chicagos popular Bleeding Heart Bakery, shows inspired bakers how to create delicious alternatives that will rock their guests. Mixing unusual ingredients that are as daring as they are delicious, this book offers recipes for everything from a Vegan Smore cupcake that combines chocolate, graham cracker, and organic marshmallows to The Elvis, a peanut-butter-and-bacon concoction inspired by The Kings favorite sandwich. No cupcake is complete without decoration, so the authors show how to apply classic French pastry chef techniques to creatively unconventional themes with spectacular results. With Post Punk Cupcakes, the hip hostess can surprise and impress fun-loving partygoers with cupcakes like Wasabi White Chocolate, Love Kills Dark Chocolate Whiskey, or The Mojito (topped with rum-syrup-vanilla-bean frosting, crystallized ginger, and fresh mint). With over 100 options, there are themed cakes for everyone from tough gurls looking for tattooed and pierced cupcakes to cool moms making Zombie Brain Cakes for their 10-year-old sons birthday party.

Michelle Garcia: author's other books

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ABOUT THE AUTHORS

MICHELLE AND VINNY GARCIA opened Bleeding Heart Bakery in Chicago in 2004 with the mission of providing thought-provoking pastry as delicious and beautiful as it is cutting edge. In late 2009, they opened a second Chicago location. They are also the owners of Smash Cake, a kid-focused bakery, also in Chicago. Michelle was named ACF region pastry chef of the year in 2006, and Bleeding Heart Bakery has won many awards, including Top Bakery in Chicago by Chicago magazine, and was named one of the top ten bakeries in the nation by an online poll. Veteran contestants on Food Network Challenge, Michelle and Vinny have competed in numerous cake contests. They live in Chicago.

CONVERSIONS

HANDY CONVERSIONS

1 Tablespoon	3 Teaspoons
1 Cup	16 Tablespoons
1 pint	2 Cups
1 quart	2 pints
1 gallon	4 quarts
1 pound	16 ounces
1 stick butter	cup / 8 ounces
1 ounce butter	2 tablespoons

METRIC CONVERSIONS

1 teaspoon	5 millititers
1 tablespoon	15 milliliters
1 cup	240 milliliters
2 cups	470 milliliters
4 cups	0.95 liter
4 quarts	3.8 liters
1 fluid ounce	30 milliliters/ 28 grams
1 ounce	28 grams
1 pound	454 grams
350F / 400F	175C / 200C

ABOUT THE PHOTOGRAPHER

BILL LAMBERT is a Chicago-based freelance photographer specializing in food photography. He has been the Bleeding Heart Bakerys exclusive food photographer for three years. His work has been featured in Modern Baking, Pastry & Baking North America, Chicago magazine, RedEye Chicago, and This is Why Youre Fat. He lives in Chicago with his wife, Peggy, and two children, Samantha and Gabrielle. You can find him online at www.twitter.com/chibill and www.ericksondesign.com.

ANARCHY IN THE CUPCAKE PAN

VANILLA BEAN CUPCAKES

For years we made classic European-style butter cake. Personally, I loved it; it was rich and buttery. However, it dried out quickly and we knew that we had to find an alternative. So many customers came in asking me for white cake, but I never really knew what flavor white was, so vanilla bean was the answer. This recipe uses a different mixing method than most and bakes quickly, but it stays moist and lends itself well as a base for other recipes.

3/4 cups sugar
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup butter
1/2 cup skim milk, divided
2 eggs
1 tablespoon vanilla extract
1 vanilla beans, scraped (or 1 additional
tablespoon vanilla extract)

HOW TO MAKE IT

Preheat the oven to 350F and line a cupcake pan with cupcake liners. In a medium bowl, mix together the sugar, flour, baking powder, and salt. Combine the dry ingredients and the butter in the bowl of a standing mixer and mix on low speed until the butter is completely mixed in and there is a mealy consistency. Add cup of the milk and mix slowly to make a paste. This will break up any lumps that are trying to form. In a separate medium bowl, combine the eggs with the rest of the milk, the vanilla extract, and the vanilla bean scrapings, and slowly pour the mixture into the batter in the standing mixer. Scrape down the sides of the bowl and mix on high for about 10 seconds. With an ice cream scoop, fill the cups in the cupcake pan about full and bake for 10 to 15 minutes. The cupcake tops will just be slightly golden. If you overbake the cupcakes, brush the tops with Simple Syrup (page 44) right when they come out of the oven and theyll be good to eat that day, but cannot be eaten the next.

YIELD: 12 cupcakes

KEEPS: Three days in the fridge in an airtight container

SIMPLE VEGAN VANILLA CUPCAKES

I was vegan for about eight years, and during this time I had a lot of vegan cupcake mishaps. Some mishaps became awesome recipes, and this is one of them. I cannot stress how important it is to not overmix this batter. Similar to overmixed mashed potatoes, the batter will become like glue and will bake very tough. Just be carefulyouve been warned. Use this recipe in place of Vanilla Bean Cupcakes anywhere in this book.

2 1/2 tablespoons palm shortening (vegan margarine is
OK, too, but adds too much salt even if you
take the salt out of the recipe)
1/2 cup sugar
1 2/3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cups vegan milk (soy, rice, hemp, or
almond)
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste or the
scrapings from 1 vanilla beans

HOW TO MAKE IT

Preheat the oven to 325F and line a cupcake pan with cupcake liners. In a standing mixer with the paddle attachment, cream the shortening with the sugar on medium speed until its light and fluffy. In a medium bowl, mix together the flour, baking powder, and salt. In a separate bowl, mix together the milk, the vanilla extract, and the vanilla bean paste or scrapings. Slowly alternate adding the dry ingredients and the milk mixture to the standing mixer, scraping down the sides of the bowl each time. Mix until just incorporated; do not mix any more than absolutely necessary. With the ice cream scoop, fill the cups in the cupcake pan about full and bake for about 20 minutes. The middles of the cupcakes will be spongy, but may not spring back when touched.

YIELD: 12 cupcakes

KEEPS: Cannot be stored, must be used at once (really, dont store this one)

DEVILS FOOD CUPCAKES

This vegan chocolate cupcake is hands down the very best recipe weve ever made. Its vegan but doesnt scream vegan. Weve done many taste tests with this cupcake up against a non-vegan competitor and it won every single time. We now use it for almost every chocolate cake concoction we make.

1 1/3 cups all-purpose flour
1 cup sugar
3/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 tablespoons cup canola or sunflower oil
1 tablespoon vinegar
1 tablespoon vanilla
1 cup hot coffee

HOW TO MAKE IT

Preheat the oven to 350F and line a cupcake pan with cupcake liners. Place the flour, sugar, cocoa powder, baking soda, and salt in a large bowl and mix together with a whisk. In a small bowl, combine the oil, vinegar, and vanilla. Slowly pour this mixture into the mixing bowl while whisking, and then continue whisking as you slowly pour in the hot coffee. At this point therell be some lumpsitll happen, so dont think you screwed up. There are two things you can do: You can try to whisk them out, or you can clean your hands and get them out with your fingers. This second way may be a little messy, but it beats standing there endlessly whisking and whisking. With an ice cream scoop, fill the cups in the cupcake pan about full and bake for about 15 minutes. Youre looking for a dime-sized soft, shiny spot in the center of the cupcakes that looks like its not all the way cooked; this is when you know theyre done.

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