Mini Cupcakes by Leslie Fiet, Hardcover | Barnes & Noble
Mini Cupcakes
  • Alternative view 1 of Mini Cupcakes
  • Alternative view 2 of Mini Cupcakes

Mini Cupcakes

2.3 3
by Leslie Fiet
     
 

View All Available Formats & Editions

Mini Cupcakes specifies the finest ingredients, including Madagascar vanilla, dark Belgium chocolate, and organic fruits to create amazing mini cupcake creations. Combine great cake recipes, such as Key Largo Lime or Chocoholic, with filling recipes, such as banana cream or salted caramel. Add frosting and toppings such as white chocolate ganache or margarita cream

Overview

Mini Cupcakes specifies the finest ingredients, including Madagascar vanilla, dark Belgium chocolate, and organic fruits to create amazing mini cupcake creations. Combine great cake recipes, such as Key Largo Lime or Chocoholic, with filling recipes, such as banana cream or salted caramel. Add frosting and toppings such as white chocolate ganache or margarita cream cheese and you have endless combinations of rich and decadent goodness. With tips for making, baking, and decorating, this cookbook offers perfect combinations, from the Breakfast at Tiffany's cupcake to Pretty in Pink, from the Diva cupcake to the Mocha Latte. Part delicious cupcake, part tiny pieces of art, Mini's cupcakes are the perfect treat to satisfy your cravings or entertain in style.

Editorial Reviews

Bookgirl in the Kitchen

Mini Cupcakes specifies the finest ingredients, including Madagascar vanilla, dark Belgium chocolate, and organic fruits to create amazing mini cupcake creations. Combine great cake recipes, such as Key Largo Lime or Chocoholic, with filling recipes, such as banana cream or salted caramel. Add frosting and toppings, such as white chocolate ganache or margarita cream cheese, and you have endless combinations of rich and decadent goodness.

With tips for making, baking, and decorating, this cookbook offers perfect mini cupcakes, from Pretty in Pink and the Diva to Lemon Pie and the Mocha Latte. Part delicious cupcake, part tiny pieces of art, mini cupcakes are the perfect treat to satisfy your cravings or entertain in style.

Leslie Fiet is the owner of Mini's Cupcakes in Salt Lake City, Utah's first bakery specializing in gourmet cupcakes.

Zac Williams is a photographer and videographer specializing in food photography. He is also the author of French Fries and Little Monsters Cookbook. (Goodreads)

I received this book from the publisher in exchange for a review and I can tell you it is amazing! If you love cupcakes, you will love this book. Everything from chocolate to key lime, you can't help finding oodles of flavors you will want to try. The combination of gourmet ingredients is half baking and half creating art. Visions of salted caramel and Belgian chocolate are dancing in my head as I write this.

There are conversions for ingredients that the average cook may not have on hand (buttermilk, soybean oil) and excellent directions that make creating these masterpieces easy. All the cupcakes were created using a convection oven and a KitchenAid mixer. If you are using a regular oven (me), you will need to adjust your time about five or so minutes. Leslie Fiet does a great job of filling you in at the onset of the book, so there are no surprises.

There is a list of needed ingredients at the beginning of the book to make your life easier when you start to bake. It is very helpful. The pictures are there for most of the cupcakes, so you have something to shoot for. Always a plus! Photographer Zac Williams does an excellent job on the pics, and the cupcakes practically waft goodness off the page.

I am honestly not sure which one is my favorite. Pretty in Pink is one and so is Diva. The rest are just as delicious looking and I can't wait to make some! This book is well worth the read and the baking experience is fun. The price point is also good. 16.99. Excellent!

— Dana Wright

Bookgirl in the Kitchen - Dana Wright

Mini Cupcakes specifies the finest ingredients, including Madagascar vanilla, dark Belgium chocolate, and organic fruits to create amazing mini cupcake creations. Combine great cake recipes, such as Key Largo Lime or Chocoholic, with filling recipes, such as banana cream or salted caramel. Add frosting and toppings, such as white chocolate ganache or margarita cream cheese, and you have endless combinations of rich and decadent goodness.

With tips for making, baking, and decorating, this cookbook offers perfect mini cupcakes, from Pretty in Pink and the Diva to Lemon Pie and the Mocha Latte. Part delicious cupcake, part tiny pieces of art, mini cupcakes are the perfect treat to satisfy your cravings or entertain in style.

Leslie Fiet is the owner of Mini's Cupcakes in Salt Lake City, Utah's first bakery specializing in gourmet cupcakes.

Zac Williams is a photographer and videographer specializing in food photography. He is also the author of French Fries and Little Monsters Cookbook. (Goodreads)

I received this book from the publisher in exchange for a review and I can tell you it is amazing! If you love cupcakes, you will love this book. Everything from chocolate to key lime, you can't help finding oodles of flavors you will want to try. The combination of gourmet ingredients is half baking and half creating art. Visions of salted caramel and Belgian chocolate are dancing in my head as I write this.

There are conversions for ingredients that the average cook may not have on hand (buttermilk, soybean oil) and excellent directions that make creating these masterpieces easy. All the cupcakes were created using a convection oven and a KitchenAid mixer. If you are using a regular oven (me), you will need to adjust your time about five or so minutes. Leslie Fiet does a great job of filling you in at the onset of the book, so there are no surprises.

There is a list of needed ingredients at the beginning of the book to make your life easier when you start to bake. It is very helpful. The pictures are there for most of the cupcakes, so you have something to shoot for. Always a plus! Photographer Zac Williams does an excellent job on the pics, and the cupcakes practically waft goodness off the page.

I am honestly not sure which one is my favorite. Pretty in Pink is one and so is Diva. The rest are just as delicious looking and I can't wait to make some! This book is well worth the read and the baking experience is fun. The price point is also good. 16.99. Excellent!

Product Details

ISBN-13:
9781423618089
Publisher:
Smith, Gibbs Publisher
Publication date:
03/01/2011
Pages:
96
Sales rank:
896,231
Product dimensions:
7.90(w) x 8.10(h) x 0.70(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

S'Mores Please

Mini's Chocoholic Cupcakes

Mini's Matterhorn Frosting

Graham crackers for decoration

Makes 30 cupcakes in perfectly cute 2-ounce soufflé cups

chocolate ingredients

1/2 cup Guittard Extra-Dark Chocolate Chips, at least 62 percent cacao

1/2 cup boiling water, strong coffee, or espresso

wet ingredients

1/2 cup unsweetened applesauce

1/2 cup soybean oil

2 large eggs

1 tablespoon vanilla

dry ingredients

1 1/2 cups unbleached flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup Dutch-process cocoa powder

MINI'S CHOCOHOLIC CUPCAKES

BEFORE YOU START: Preheat oven to 350 degrees F.

Place 30 soufflé cups on a flat baking sheet lined with parchment paper or a Silpat.

Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the soufflé cups with cupcake batter.

1. In a large glass measuring cup, combine the chocolate and boiling water. Let the chocolate melt in the hot liquid, then stir to combine and set aside.

2. Place all wet ingredients together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended. Slowly pour the warm chocolate mixture down the side of the bowl while the mixer is on low. Do not add the hot water and chocolate too quickly or you will cook the eggs.

3. Put all dry ingredients in a separate bowl and stir with a spoon to combine.

4. Add dry ingredients to wet ingredients and blend on low speed for 30 seconds until combined. Batter will be lumpy. Scrape down the bowl and turn your mixer on high for 30 seconds. Scrape down bowl again, and return to high for another 30 seconds.

5. Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the soufflé cups half full.

6. Bake cupcakes for 19 minutes. They are done when you can apply light pressure to the top of the cupcake and it bounces back. Also watch for a shiny part in the center of the cupcakes; if there is shine, they have not cooked long enough.

PRO TIP: It is important to use Dutch-process cocoa in this recipe. The normal grocery store variety of cocoa is usually unsweetened but it has not been treated with an alkali to neutralize its natural acidity.

MINI'S MATTERHORN FROSTING

1/2 cup egg whites, room temperature

1/2 cup light corn syrup

1/2 cup granulated sugar

1 teaspoon vanilla

MINI'S MATTERHORN FROSTING

Frosts 25 to 30 cupcakes

Okay, it's really a Swiss meringue but when finished and on top of a cupcake it reminds me of the Matterhorn at Disneyland.

1. Place egg whites, corn syrup, and sugar into a mixing bowl and whisk together. Place mixing bowl over a pan of simmering water to double boil. Occasionally whisk the mixture to prevent the egg whites from cooking separately from the sugars. The mixture is ready when the temperature reaches 174 degrees F. This will destroy harmful bacteria.

2. Carefully remove the mixing bowl form the hot steam and attach the bowl to your mixer.

3. Using the whisk attachment, beat on low for about 2 minutes, then slowly raise the speed of the mixer until it is on high. Mix until dense soft peaks form. At this point add the vanilla and rewhip until combined.

4. It's best to use this frosting right after it is made; if you do not use it all, store it in your refrigerator for up to a week and rewhip it prior to using.

PRO TIP: Make sure when you separate the egg whites you do not have any yolk in the whites. The fat from the yolk will prevent the whites from whipping.

PRO TIP: Use a towel to put the mixing bowl onto your mixer, as the edges will be very hot from the steam.

Assembly

After your cupcakes have cooled, frost each one with Mini's Matterhorn Frosting, brown using a small kitchen torch, and top with graham crackers.

Meet the Author

Leslie Fiet is the owner of Mini's Cupcakes in Salt Lake City, Utah's first bakery specializing in gourmet cupcakes.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >

Mini Cupcakes 3 out of 5 based on 0 ratings. 2 reviews.
VanillaKindaGal More than 1 year ago
Only 30 pages,decent recipes but not for 10$
Anonymous More than 1 year ago
Looks super cute should i get it.