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1 Burnside Cooking and Food- Cake Decorating

This title in other editions

Cupcakes: From the Cake Mix Doctor

by

Cupcakes: From the Cake Mix Doctor Cover

ISBN13: 9780761135487
ISBN10: 0761135480
Condition: Standard
All Product Details

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Excerpt

It was chef Jean-Georges Vongerichten of New York City who put little chocolate cakes with warm, melting centers on the map. The method he uses is to bake a rich chocolate batter with very little flour at a high heat until the sides of the cake set but the centers are still runny. This method works in a restaurant kitchen, but there is a more practical method for the home cook. This one uses a chocolate cupcake batter with a center of chocolate ganache-that luxurious mixture of semisweet chocolate and hot cream, stirred until smooth, and allowed to cool. The ganache sinks into the batter as the cupcake bakes, creating a creamy molten center. Serve these tout de suite, as the French would say, and have ready to go the dessert plates, forks, sauce, and sugar for sifting.

Cupcakes

Basic Chocolate Ganache (see below), chilled at least 1 hour (see "the Cupcake Doctor says" below)

Cinnamon Crème Anglaise (see below)

Vegetable oil spray for misting the pans

All-purpose flour for dusting the pans

1 package (18.25 ounces) plain devil's food cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 cup confectioners' sugar, for dusting

1. Prepare the Basic Chocolate Ganache, cover it with plastic wrap, and place it in the refrigerator to chill. Prepare the Cinnamon Crème Anglaise, cover it with plastic wrap placed right on the surface, and place it in the refrigerator to chill.

2. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly mist 24 cupcake cups with vegetable oil spray and dust them with flour. Shake out the excess flour. Set the pans aside.

3. Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should look well combined and thickened. Spoon or scoop 1/3 cup batter into each prepared cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes.) Drop a heaping teaspoonful of ganache onto the top of the batter in each cup. Place the pans in the oven.

4. Bake the cupcakes until the cake bakes up around the ganache, the tops are domed, and the cupcakes spring back when lightly pressed with your finger, 12 to 14 minutes. Remove the pans from the oven and place them on wire racks for 1 minute. Run a dinner knife around the edges of the cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on dessert plates, sift confectioners' sugar over the top, spoon the crème anglaise in a pool around each cupcake, and serve warm.

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 1 day. To reheat so the centers are molten once again, place the cupcakes on a microwave-safe plate and cover with paper towels. Heat on high power for 10 seconds, carefully remove, and serve.

Basic Chocolate Ganache

3/4 cup heavy (whipping) cream

8 ounces (1 1/3 cups) semisweet chocolate chips

1 tablespoon liqueur of your choice or 1 teaspoon of vanilla extract (optional)

1. Place the cream in a small heavy saucepan over medium heat. Bring it to a boil, stirring. Meanwhile, place the chocolate chips in a large stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur, if desired. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it thickens to a spreadable consistency.

The Cupcake Doctor Says

You will most likely prepare these special cupcakes for company, and I would recommend them heartily! Make the ganache the day or night before, cover with plastic wrap, and chill. For a bigger, bolder flavor, prepare it with Ghirardelli double chocolate baking chips, a bit less sweet than the typical semisweet chips. You can add 1 tablespoon crème de cacao to the ganache to make it special, but this is easily omitted. Flavor these as you desire, by adding almond extract instead of vanilla, for example.

Cinnamon Crème Anglaise

2 cups whole milk

5 tablespoons sugar

Pinch of salt

4 large egg yolks

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1. Place the milk, sugar, and salt in a heavy-bottomed medium-size saucepan over medium-high heat. Cook, stirring with a wooden spoon, until the sugar dissolves, 2 to 3 minutes. Meanwhile, place the egg yolks in a medium-size mixing bowl and beat with a fork until lemon colored. Remove the saucepan from the heat and ladle a large spoonful of the hot milk mixture over the egg yolks, stirring the yolks gently. Transfer the yolks to the milk mixture and stir to combine. Place the pan over medium-low heat and cook, stirring constantly, until the sauce thickens, 3 to 4 minutes. Remove the pan from the heat and stir in the vanilla and cinnamon.

2. Spoon a generous tablespoon of the warm sauce onto plates and place Warm Chocolate Cupcakes with Molten Centers on it.

What Our Readers Are Saying

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Average customer rating based on 3 comments:

mechele.dorsey, June 27, 2007 (view all comments by mechele.dorsey)
I am a baker and I collect baking books. This one had some super great and easy ideas. Some mixes can make a cake, or cupcakes, taste better than from scratch and this book really brings that out with the great recipe ideas it shares.
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(2 of 4 readers found this comment helpful)
faithkanne, June 26, 2007 (view all comments by faithkanne)
I loved this book, it was so interesting and delicious! It made my baking technique really improve!
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(10 of 17 readers found this comment helpful)
Jennifer Kulman, June 8, 2007 (view all comments by Jennifer Kulman)
I checked this out of the library and realized I need to buy it for my own collection! All the cupcakes start with cake mixes (pretty darn convenient) with add in's and decorating instructions.

I see myself making a lot of cupcakes for school birthday's in the coming years and think this book will be invaluable. The only downside is the lack of photos. Boo, hiss! But the clear instructions and multitude of cupcake variations make up for this.
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(7 of 10 readers found this comment helpful)
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Product Details

ISBN:
9780761135487
Author:
Goldman, Susan
Publisher:
Workman Publishing
Photographer:
Goldman, Susan
Author:
Better Homes and Gardens
Subject:
General
Subject:
Cake
Subject:
Courses & Dishes - Cakes
Subject:
Cup cakes
Subject:
Baking
Subject:
Cooking and Food-Cakes
Subject:
COOKING / Methods/Quick & Easy
Subject:
Cakes
Copyright:
Edition Description:
Trade Paperback
Series:
Better Homes and Gardens Cooking
Publication Date:
20050431
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
4-color throughout
Pages:
336
Dimensions:
10 x 9 in 2.2 lb

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Related Subjects


Cooking and Food » Baking » Cakes » Decorating
Cooking and Food » Baking » Cakes » General
Cooking and Food » Baking » General

Cupcakes: From the Cake Mix Doctor Used Trade Paper
0 stars - 0 reviews
$6.95 In Stock
Product details 336 pages Workman Publishing - English 9780761135487 Reviews:
"Publishers Weekly Review" by , "From chocolate ganache to toppings with panache, this latest addition to the Cake Mix Doctor canon offers creative ideas and 135 recipes for tiny, delicious cakes. The detailed table of contents and alluring cupcake likenesses in the opening assemblage of photos will have readers salivating. The Cupcakes with Class chapter offers tasty elegance, from Cappuccino Chip to Harvey Wallbanger (which contains vodka and liqueur). Kids' cupcakes range from Cotton Candy to Caterpillar, and priorities delightfully in place, Byrn provides party-planning suggestions for favors and activities that complement the cupcakes. Helpful hints abound via 'The Cupcake Doctor Says' tidbits, which appear throughout the book, and mini-essays that ponder questions such as 'What's a Muffin? What's a Cupcake?' The Muffins: Breakfast Cupcakes chapter suggests ways to move beyond the classic blueberry (though Byrn offers a new take on that standby, too); Cupcake Cousins and Cupcake Creations will give do-it-yourselfers the confidence to try making fancy desserts in muffin tins. Fans of the regular QVC guest will already know that homemade frostings are a must, 'the strand of pearls setting off the classic little black dress.' Recipes for creams, glazes, frostings and sauces will help cupcake chefs 'experiment and enjoy.'" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by ,
A cupcake cornucopia with delightful treats, from satisfying classics to inventive, new ideas.
"Synopsis" by ,
A giant collection of cupcakes from the classic to the contemporary

What could be better than a cupcake? How about 150 cupcakes? In this new cupcake compendium from Better Homes and Gardens, you'll find tons of creative recipes and decorations for everyone's favorite little treat. From traditional cupcakes to fancy new ideas, you'll find a cupcake here for any and every occasion, from tried-and-true favorites to creatively decorated designs for celebrations and holidays. Beautiful full-color photos accompany every recipe while an entire section on cupcake basics covers simple recipes, converting cakes to cupcakes, and cupcake decorating tools and techniques.

  • Includes 150 diverse and delightful cupcake recipes
  • 200 beautiful full-color photographs offer plenty of inspiration and how-to instructions
  • Features fun and informative tips and sidebars throughout
  • Covers special occasion cupcakes for birthdays, showers, holidays, and more

For anyone who loves cupcakes, this delicious cupcake cookbook offers tasty treats for any and every occasion.

"Synopsis" by ,
Cupcake magic...Cupcakes are celebratory, cupcakes are comforting, cupcakes are peel-back-the-paper and tickle-your-inner-child treats that elicit smiles wherever they appear.

But leave it to bestselling cookbook author Anne Byrn to take cupcakes to the next level. Proving that cupcakes can do everything a big cake can do, only better, here are 135 dazzling recipes —and you'll never believe they started with a mix.

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