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 whole cookbook of gluten-free cupcakes is over! Kelli and Peter Bronski’s Artisanal Gluten-Free Cooking garnered a PW starred assessment and airtime at the ultimate desk, and inside of three hundred and sixty five days of booklet has confirmed itself as a category-leading all-purpose gluten-free cookbook. Now the Bronskis deliver their obtainable yet “artisanal” method of those from-scratch, top of the range home made cupcakes.

The beginning 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” muffins, to extra refined and dazzling treats like Mojito or Poached Pearfection cupcakes. They contain counsel for adapting the recipes to substitute diets of every kind, together with egg-, dairy-, and sophisticated sugar–free models. those are cupcakes so reliable even those that don’t consume 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

Sample text

After all the sugar is added, continue whisking the mixture until it is cool, about 10 minutes. 4. When the sugar mixture reaches 240°F, with the mixer at medium speed slowly drizzle the hot sugar mixture down the side of the bowl into the beaten egg whites. 6. While the egg whites are whisking, cut the butter into tablespoon-size pieces. A r t i s a n a l G l u t e n - f r e e C u p c ak e s [ 30 ] 7. When the egg whites are cool, leave the mixer running at medium speed and add the butter, 1 tablespoon at a time, allowing enough time for each tablespoon of butter to incorporate after each addition, until all the butter is added.

2. With an electric mixer, cream together classics [ 49 ] batter as smooth as you can. 9. Bake for 25 minutes. 10. Allow the cupcakes to cool in the tins To finish the cupcakes: for 10 minutes, then remove from the tins and let cool completely on a wire 12. Use a small palette knife to spread the Vanilla Buttercream on the cupcakes. 13. Garnish with the sprinkles. rack. 11. While the cupcakes are cooling, make the Vanilla Buttercream. A r t i s a n a l G l u t e n - f r e e C u p c ak e s [ 50 ] VAnillA ButtercreAm 11/3 cups plus 1 tablespoon sugar, divided 1/2 cup water 4 large egg whites 1/4 teaspoon salt 11/2 cups salted butter (3 sticks), removed from the refrigerator when you start the buttercream 2 teaspoons gf pure vanilla extract 1.

If you cooling (to room temperature) chocolate. don’t have time to let those ingredients sit This can be done in one of two ways. on the counter until they reach room tem- The shortcut method is to place the perature and they are still cold, that’s okay, chocolate in a glass bowl and melt it in too. As you mix your cupcake batter, the the microwave. Be very careful not to burn batter might separate. Don’t fret. It’s not the chocolate. Microwave it just enough to ruined, and the cupcakes will taste fine!

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