This cute cookbook by Leila Lindholm called Hello Cupcake offers 45 recipes of delectable cupcakes such as: Sweet Potato, Rock Road, French Meringue, Nutty Pistachio, Nutella, Miss Piggy, Classic and much more. Plus it goes beyond the cuteness of cupcakes with recipes for Lemon Meringue, Double Chocolate and Bling whoopie pies!
The nutty pistachio cupcakes were the first I had to try. Even though I have been meaning to for a long time, this was the first time I’ve ever baked with pistachios. And true to being a novice, I went ahead and shelled all my own pistachios. Holy crapolla is all I have to say. I didn’t realize how many I would have to crack open to get what I needed for these cupcakes! Guess I should’ve splurged on the pre-shelled ones after all. But my effort was well worth it because these cupcakes were perfectly nutty and paired well with a Nutella frosting. The only problem I had was that the ingredient list for the cupcake batter was missing vanilla. It is indicated in the directions to add but no amount given! Thankfully it is an ingredient that can be improvised.
Then I decided to talk a walk on the fruity side and made the blueberry lemon cupcakes with a white chocolate cream cheese frosting. I’ve always loved cream cheese frosting, but this one was incredibly easy (just melted chocolate mixed with cream cheese) and delicious! I found myself eating the leftover frosting by itself which doesn’t happen often. Usually I need a cupcake/cookie vehicle for my frosting. Oh yea, and the cupcakes were good too .
I would definitely recommend this cookbook if you do not have a good cupcake cookbook already. But be warned, you will need a food scale and liquid measuring cups in order to make these. I find myself using my scale more and more these days when I used to improvise a lot before. Not a bad thing though!
Disclosure: I received a complimentary copy of Hello Cupcake from New Holland Publishers. I was not compensated for this post. Thoughts and opinions are my own.
One year ago: Butternut Squash Soup