It’s an exciting week in the Bronski household. Our second cookbook, Artisanal Gluten-Free Cupcakes, is here! The first copies arrived in our mailbox. If you pre-ordered the book, your copy should already be in the mail to you, too. It’s in-stock at Amazon, and brick-and-mortar bookstores (such as Barnes & Noble) should have the book in-stock nationwide within the next week or two. Hooray!
We’re terribly excited, and terribly proud, of our sophomore effort. If we put our heart and soul into Artisanal Gluten-Free Cooking (which we did), then Artisanal Gluten-Free Cupcakes also contains our blood, sweat and tears. It was a labor of love, but it was also a labor, period. Brainstorming cupcake flavors. Developing and testing (and re-testing) recipes. Taking photos. Writing oodles of useful instructional info. All with our second young daughter often strapped to Kelli’s chest, and while negotiating a move from Colorado to New York.
But here we are on the other side of that process, enjoying the sweet, dessert-y fruits of that labor.
Along the way, I’d conservatively estimate that we baked 1,000 cupcakes, and went through 125 cups (15.5 kg or 34+ lbs) of our Artisan Gluten-Free Flour Blend. I’m not going to even try to estimate how much sugar and butter we used. A lot.
As for the book itself, here’s what you can expect:
It includes 50 cupcakes, each and every one of which is accompanied by a full-page, color photograph.
The recipes run the gamut.
There are Classics, such as Vanilla with Chocolate Frosting, Chocolate with Vanilla Frosting, and perennially popular Red Velvet.
There are Fruity cupcakes, such as Mango Mania, Very Strawberry, and Red, White and Blue (a layered cupcake with vanilla, blueberry and raspberry cake batters).
There are Nutty cupcakes, such as Almond Addiction, Hazelnutty, and even Sweet Potato Walnut.
For the chocolate lovers out there, there are Chocoholic cupcakes, including Chocolate Mint (the cover photo), Mocha, Chocolate Raspberry, Chocolate Peanut Butter, and many more.
There are Filled cupcakes with sweet surprises inside, such as our Jelly Donut cupcake (like a Dunkin’ Donuts jelly donut!), Key Lime Pie cupcake, Fruit Tart cupcake, Caramel Apple Pie, and more.
And there are what we call Extraordinary cupcakes that go above and beyond the normal call of cupcake duty. Such as Poached Pearfection, which includes a vanilla bean and white wine poached pear cake, topped with a salted caramel buttercream (modeled after our wedding cake). Or the Snickerdoodle cupcake. Or the Cannoli cupcake, where each cupcake is topped with a genuine, authentic (but gluten-free), from-scratch Sicilian cannolo. Or the Dulce de Leche cupcake.
There’s tons of useful frontmatter in the book before you even get to the recipes. Info about different gluten-free ingredients and baking tools. Tips for successful gluten-free baking. Detailed, photo-by-photo, step-by-step instructions for making filled cupcakes, making a great Italian buttercream, and working with a pastry bag and piping tips to create different frosting designs. The recipe for our Artisan Gluten-Free Flour Blend, including the measurements for both baking by volume (cups) and for baking by weight (grams).
And lastly, there’s an informative appendix with detailed information about making dairy-free, egg-free, refined-sugar-free, and vegan versions of our cupcakes and frostings.
We cover a lot of ground. I hope this doesn’t come across as boastful. It’s certainly not meant that way. We’re simply excited and proud…and breathing a sigh of relief now that much of the heavy lifting of writing a new cookbook is done.
You also don’t have to take our word for it. Head on over to our sister site, Artisan Gluten-Free, and see what other folks are saying.
Finally, stay tuned for a cupcake cookbook giveaway! In the meantime, thank you for your continued support! This cookbook is for you…
– Pete
So cool!! I’m excited for you and I cannot wait to dive in to your new cookbook!
Sweet! My copy is in the mail from Amazon. I loved your first cookbook and my sweet tooth is looking forward to the second. I’ve been gifting the first for family who are going gf (or those I’m trying to get tested)
Thank you Team Bronski for all the hard work.
I received my copy on Monday afternoon and made the Very Strawberry Cupcakes yesterday. Delicious! Thank you so much for sharing with us!
Congratulations guys! Can’t wait to get my hands on this one. Love the cover too!
Thanks everyone! Missy, so glad you enjoyed the Very Strawberry cupcakes!
Cheers, Pete
Just placed an order for mine. I cannot wait! I’ve got my eye on those mint chocolate cupcakes….
Good Morning! I was so happy when I opened my email and I received one from Amazon stating my cupcake cookbook was on it’s way!!!! I did a little dance! 🙂 Very excited, and can’t wait to get it! Good Job!!!!
Congratulations – I can’t wait to get my hands on this cookbook. I love your first one so much. We use it all of the time and everything we have tried has been absolutely delicious.
I got mine! And I am wracked with indecision over what to make first. And I’m very excited to see that you will be making an appearance at the American Library Association meeting in New Orleans. I’ll see you there!
So excited for everyone that your cupcakes cookbook is out! Love the new family photo holding it, too. 🙂
Shirley
Hi Pete and Kelly-
Your cookbook was one of two cookbooks I bought when I first went GF 1 ½ years ago. Your flour was the first gf flour I mixed and kept in my house and I have made many great meals from it! I asked for your cupcake book for Christmas but hadn’t had a chance to bake any yet. My daughter had First Communion this weekend and I told her to pick a cupcake out of the book and I would make it. I was a little scared to make my first gf cupcake. She picked the classic chocolate with vanilla frosting. I mixed everything up and when my husband tasted the batter he said “And why haven’t we had these before?” I baked and frosted them and waiting to see what our 18 guests would say. As I was busy in the kitchen refilling food dishes I started to hear “oh my god these cupcakes are good” “did she say these were gluten free cupcakes”, then my guests started yelling my name to ask me questions about them, how I made them, how did I get them to taste so good, what kind of strange “stuff” did I use in them to get them to be more dense and chewy than the light airy fall apart cupcakes everyone usually bakes or buys. I had every single person at the party tell me how amazing they were. Today one of my party guests (my brother) said “that was the best cupcake I have ever had, tell mom to quit trying to make gf desserts and you just make them.” I am sad to report we did not have any cupcakes left for me to enjoy today. Great book and I can’t wait to make the other 49 cupcakes! Also thank you for including the weight of one cup of your flour, it takes the guesswork out of making sure the 1 cup measurement is accurate.
I will also be posting a review on amazon. Thanks for an amazing book. Kristin W.
On your salted caramel buttercream, step #4 says to combine egg whites, salt, and remaining sugar. The amount of salt is not indicated in the recipe. HELP!
Hi Rose,
Step #4 contains a typo. It should not call for salt. (The salted butter provides enough, so we deleted salt from our original recipe, but that mention remained in step #4.) Sorry for the confusion!
Hi -I got your cupcake cook book and really like it! So far I made the vanilla and mango cupcakes they both turned out pretty good. One question I have though is about the weight measurement. If I do the math based on the weight per ingredient listed in grams on page 10, I got a total of 496 grams for 3 cups of flour. That would come down to 164 grams per cup. However in page 11 it says that by weight a cup of Artisan gluten-free flour weights about 124 grams. Could there be a typo in page 10? 148 grams for 1/4 cup of potato starch seems a lot of did you mean that’s the weight for 1 cup of potato starch? I just want to be accurate so that the cupcakes come out right every time. Thanks.
I’ve got the Kindle version of your cupcake cookbook. Everything is great EXCEPT that the Carrot Cake recipe does not state how much oil is needed. Please let me know ASAP. I have everything scaled and ready to go!
The recipe calls for 1 cup vegetable oil.
Thanks,
Kelli
My step daughter and daughter made the s’mores cupcakes and caramel apple pie cupcakes from your cupcake book…..oh my goodness! These were fantastic! I’ve been cooking GF for my daughter for several years and a lot of GF desserts are just so-so….usually with an aftertaste…..but these were a huge hit with the whole family….if we weren’t told they were GF, we never would have known. I would say they were better and tastier than a gluten cupcake from scratch. THANKS! I will be buying your book!