Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.
Author: Janell Brown
Publisher: Front Table Books
“These recipes are created with ingredients you can find at any local grocery store, and at least one out of five neighbors will have what you need if you don’t already have it in your pantry,” Janell Brown writes in her cookbook, One Sweet Cupcake: Professional Decorating and Recipe Secrets Made Easy.
This one hundred and seventy-six page hardbound book written by the winner of the Cupcake Wars on Food Network is all about cupcakes – lots of cupcakes. After two pages of reviews, a preface and acknowledgements, there are three chapters about using the right ingredients, baking basics, essential tools, and tools for icing and decorating.
Promoting using the best ingredients, unsalted butter is a must, large eggs and whole milk make a difference, Canola oil is the best choice, and pure vanilla extract is important in every recipe.
The heart of the book is the five chapters of recipes ranging from classic, sweet and light, and chocolate to warm and comforting and a nutty. Complete chapters on icings, toppings, and fillings are also included. The ending has easy decorating ideas, an index, and the author’s biography.
Owner of her own bakery, Brown concentrates on easy-to-make, delicious, and unique recipes made from common ingredients. With large color photographs throughout its pages of mouth-watering treats, the wet and dry ingredients are listed separately, followed by step-by-step preparation instructions and suggestions of finishing touches.
Examples of over fifty cupcake recipes include vanilla bean, raspberry lemonade, strawberry margarita, peanut butter swirl, chocolate peppermint, Mayan hot chocolate, carrot ginger, sweet potato, pistachio cream, rocky road and Nutella.
In addition to icing basics, flavors run the gambit of buttercreams with white chocolate, grasshopper, cinnamon, eggnog, and maple to cream cheese made with honey, grapefruit, coconut or molasses. Fillings include an assortment of ganache in dark, mint, and white chocolate along with curds, purees and toppings.
Once the melt-in-your-mouth creations are made, the writer’s decorating ideas for birthday, weddings, or baby showers list dinosaur, ballerina, wreath, flower, and pumpkin themes.
Novice or expert, this simple and to-the-point cupcake cookbook is an excellent addition for any baker’s shelf looking for recipes of delightful delicacies. Looking at the pictures will make the reader’s mouth water, wanting to try more than “One Sweet Cupcake” at a time.
This book was furnished by Cedar Fort, Inc. in exchange for a review based on the reader’s honest opinion.