Taking Cupcakes To A Whole New Level


I wonder if David Arrick’s sister had an Easy Bake? Mine did.

BUY IT! - The Butch Bakery Cookbook

My sister had an Easy Bake Oven when we were growing up. Just like many of your sisters. Or, possibly even you. At that point in my life, I was more into eating than cooking. Cooking seemed hard, eating was easy.

I remember being amazed at how a standard, everyday light bulb could cook anything. At the time, it defied logic. Something unexplainable was definitely at work.

My sister would mix the required ingredients then pop the small pan into the incandescently heated oven. Set the timer and wait. There was a little window, but, you really couldn’t see much. I remember being shocked when the finished product emerged. Not only was it cooked, but, most times it was even edible.

Cupcakes were one of the Easy Bake staples. As far as cupcakes go, they weren’t exactly bursting with flavor and more times than not a little on the dry side. Not really gourmet. I didn’t care, I was eight.

The recently released, The Butch Bakery Cookbook by David Arrick aims to set the cupcake world on it’s head. These are recipes that you just aren’t going to make in your Easy Bake. David has assembled a great collection that at times have you asking yourself, “Can you really do that with a cupcake?”. And the answer is yes!

This book is filled with delicious and fun recipes. The style and tone of the creations seem to be geared towards guys. But, lets be honest about it, most men I know would rather stop at David’s store for a pickup then fire up the mixer.

But, if you’re willing to put in the time and effort in the kitchen, David is going to set your feet on the right track. So many of these cupcakes are different and unique. A real pleasant change from the standard baking book.

I love s’mores, who doesn’t? So when I saw this recipe for the Camp Out cupcake I thought it would be the perfect one to share.

Here’s how to do it.

Camp Out
A Graham Cracker And Milk Chocolate Swirled Vanilla-Cinnamon Cupcake Topped With S’Mores Topping.

For The Graham Cracker And Milk Chocolate Swirl
3 21/2 x 5-inch graham crackers
1/4 cup firmly packed light brown sugar
1 tablespoon unsalted butter, softened
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 1.55-ounce milk chocolate bars, such as Hershey’s, broken into 11/2-inch squares

For The Vanilla-Cinnamon Cupcakes
11/2 cups unbleached all-purpose flour
21/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
10 tablespoons (11/4 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs, broken into a small bowl
1 tablespoon pure vanilla extract
1/2 cup whole milk
1/2 cup heavy cream

S’More’s Topping
2 1.55-ounce milk chocolate bars, such as Hershey’s, broken into 11/2-inch squares
6 giant marshmallows, such as Campfire Giant Roasters, sliced in half lengthwise, or 3 cups mini marshmallows

Make The Graham Cracker And Milk Chocolate Swirl:
In the bowl of a food processor, combine all of the ingredients and process into fine crumbs, scraping down the sides of the work bowl as needed. Transfer to a small bowl. (Alternatively, for the graham crackers, you could crush the crackers in a resealable plastic bag and stir in the other ingredients until combined.)

Make The Cupcakes
Place a baking rack in the center of the oven and preheat the oven to 350°F. Line two 6-cup jumbo-size muffin pans with liners and set aside.
Place a strainer over a medium-size mixing bowl and sift together the flour, baking powder, salt, and cinnamon. Set aside.
In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar together until light and fluffy. Add the eggs and vanilla, and mix until well combined, scraping down the sides of the bowl. Add the flour mixture, milk, and cream, mixing just until all the dry ingredients are incorporated, scraping down the sides of the bowl as needed. Batter will be thick.
Spread one heaping tablespoon of batter in the bottom of each prepared muffin cup. Evenly sprinkle one level tablespoon of the graham cracker swirl on top of the batter, and then place one 11/2-inch square of the milk chocolate on top. Cover with one more heaping tablespoon of batter, and smooth the tops. Bake, rotating the pans halfway through, until the tops are just firm to the touch, about 25 minutes. (A tester may not come out clean because of the melted chocolate in the center.) Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before continuing, about 1 hour.

Cupcake Construction
Place the cupcakes back in the pans, and top each cupcake first with an 11/2-inch square of milk chocolate and then 1/2 of a giant marshmallow or 1/4 cup mini-sized marshmallows. Place one pan of cupcakes at a time under the broiler for 1 to 2 minutes, watching carefully, until the marshmallows are puffed and lightly browned. You may have to move the pan around a little to evenly brown the tops. If using the giant marshmallows, cool slightly and press the top of each marshmallow down lightly to cover the top of the cupcake. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

Camp Out Cupcakes

Recipe: Camp Out Cupcakes, David Arrick, Butch Bakery Cookbook, Wiley

Power tool alert! Use that baby blowtorch to brown the marshmallows to perfection, but be careful!

The Bottom Line: If you’re looking for a fun and imaginative book to cook from this is a great bet. If cupcakes are your thing then adding this cookbook to your collection is a no brainer. It contains lots of great recipes and ideas for all occasions. For safety sake, I would steer clear of the Jack Daniel’s Rush or the Rum and Coke for your eight year olds next birthday party.

BUY IT! - The Butch Bakery Cookbook


Author: David Arrick
Hardcover: 192 pages
Publisher: Wiley; (October 4, 2011)
ISBN-10: 0470930888

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