Adrienne Kane is the author of the food blog Nosheteria (tagline: "haute cuisine for the masses") and the new food memoir Cooking & Screaming: Finding My Own Recipe for Recovery.
And guess what she posted about today? Yes, indeed, cupcakes!
She made this cupcake to celebrate her book's birthday, and adapted it - go to her blog for the recipe. She writes:
The recipe comes from The Wooden Spoon Dessert Book, a compendium of old-timey recipes, the type that have been passed down through the generations, donated as part of a community cookbook, or won a state fair. I bought a copy at a used book store recently, and while going through it and dog-earing recipes, this one, for Burnt Sugar Cake with Burnt Sugar Buttercream Icing, was a stand-out.
A three-parter, with the recipe for burnt sugar syrup starting the whole thing off, this recipe is originally for a standard layer cake. Easily made into cupcakes (about 14), the cake was not too sweet, the perfect foil for the rich and sweet buttercream. I modernized the recipe a touch by adding fleur de sel crystals as a garnish, creating that salty-sweet combination that I love. And the crunch can’t be beat.
And guess what she posted about today? Yes, indeed, cupcakes!
She made this cupcake to celebrate her book's birthday, and adapted it - go to her blog for the recipe. She writes:
The recipe comes from The Wooden Spoon Dessert Book, a compendium of old-timey recipes, the type that have been passed down through the generations, donated as part of a community cookbook, or won a state fair. I bought a copy at a used book store recently, and while going through it and dog-earing recipes, this one, for Burnt Sugar Cake with Burnt Sugar Buttercream Icing, was a stand-out.
A three-parter, with the recipe for burnt sugar syrup starting the whole thing off, this recipe is originally for a standard layer cake. Easily made into cupcakes (about 14), the cake was not too sweet, the perfect foil for the rich and sweet buttercream. I modernized the recipe a touch by adding fleur de sel crystals as a garnish, creating that salty-sweet combination that I love. And the crunch can’t be beat.
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