Download Artisanal Gluten-Free Cupcakes: 50 From-Scratch Recipes to by Kelli Bronski, Peter Bronski PDF

By Kelli Bronski, Peter Bronski

The look ahead to a complete cookbook of gluten-free cupcakes is over! Kelli and Peter Bronski's Artisanal Gluten-Free Cooking garnered a PW starred evaluation and airtime at the ultimate desk, and inside of three hundred and sixty five days of booklet has proven itself as a category-leading all-purpose gluten-free cookbook. Now the Bronskis deliver their available yet "artisanal" method of those from-scratch, fine quality home made cupcakes.

The starting place of those recipes is their intensively constructed gluten-free flour combination, which permits domestic chefs to craft bakery-quality confections, from kid-pleasing favorites like Vanilla Cupcakes with Chocolate Frosting or "Peanut Butter Cup" tarts, to extra sophisticated and spectacular treats like Mojito or Poached Pearfection cupcakes. They contain information for adapting the recipes to substitute diets of all types, together with egg-, dairy-, and subtle sugar–free types. those are cupcakes so stable even those that don't devour gluten-free will love them.

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Extra info for Artisanal Gluten-Free Cupcakes: 50 From-Scratch Recipes to Delight Every Cupcake Devotee—Gluten-Free and Otherwise

Example text

Preheat the oven to 350°F (180°C). Cover a 14-inch by 16-inch (36 cm × 41 cm) baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner. 2. Sift together flour, sugar, baking powder, and salt. 3. Combine milk, oil, and anise extract. Add more anise extract if you like a strong anise flavor. 4. Lightly beat eggs in the bowl of a standing mixer fitted with the paddle attachment. With mixer running, add anise liquid. Add sifted dry ingredients. Dough will be loose.

Use a thermometer to gauge the temperature of the fat at all times. 6. Keep the temperature of fat constant. Allow time for the temperature to adjust after each batch. 7. Dry items on paper towels before immersing in hot fat. 8. Keep items the same size so they will fry uniformly. 9. Do not crowd items in the pan. 10. Have a bowl of ice water handy for spatters and burns. Never leave the frying area unattended. LEMON POPPY SEED CAKE 1 9 7 0 s MAKES 16 SLICES This is one of those unassuming recipes that often falls under the heading of “coffee cake,” never mind that the batter is rich and looks like whipped cream.

Cake can be frozen and reheated. Sweet Tip If you don’t have time to make the lemon glaze, dust the top of the cake lightly with confectioners’ sugar instead. BROWN SUGAR RHUBARB CAKE 1 9 3 0 s MAKES 12 SERVINGS Found written on a lined index card, this little treasure has become part of our personal repertoire. When we first tried to make this recipe, the chopped rhubarb proved to be a challenge. We thought the cake would have a rather tangy taste, but the tart flavor of the rhubarb wasn’t distinctive.

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