A Baker's Field Guide to Cupcakes: Deliciously Decorated by Dede Wilson

By Dede Wilson

This box consultant to modern day hottest baked solid includes 15 grasp recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively embellished cupcakes for vacations, certain events, and each day.

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Extra resources for A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays

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Plus, I often used them to bribe the hot line into giving me some braised lamb shanks—a fair trade in my opinion. MAKES ABOUT 36 BARS 2  CUPS GRANULATED SUGAR 4  LARGE EGG YOLKS 1/2 VANILLA BEAN instructions Z  EST FROM 1 LEMON TO MAKE THE CRANBERRY-PORT JAM: In a medium heavy-bottomed saucepan, combine C  ONFECTIONERS’ SUGAR FOR DUSTING the port, sugar, cranberries, orange zest, salt, and two or three good twists of black pepper. Split the piece of vanilla bean lengthwise, and scrape out the seeds with the back of a knife.

Slightly flatten the ball between your palms into a 1/2-inch-thick patty and toss it in the sugar to coat. Place the cookies at least 1 inch apart on the prepared baking sheets. Bake until the edges are lightly golden, 15 to 18 minutes, rotating the pans from front to back and between upper and lower racks halfway through. LET THE COOKIES COOL for several minutes on the baking sheets before transferring them to a wire rack to cool completely. They will keep in an airtight container for at least 1 week.

LET THE COOKIES COOL for a minute before transferring them to a wire rack to cool completely. They will keep in an airtight container for several days. TIPS Use a Microplane to grate fresh ginger. It quickly and easily cuts through the root’s tough fibers like nothing else. Don’t be tempted to use fresh ginger in place of dried, and vice versa. The flavors are completely different. I DID IT ALL FOR THE COOKIE 49 ingredients 1 1/2 CUPS UNBLEACHED ALL-PURPOSE FLOUR 1/2 CUP BROWN RICE FLOUR (SEE TIP) 1/2 TEASPOON SEA SALT 2  TABLESPOONS FINELY GROUND EARL GREY TEA LEAVES 1 CUP (2 STICKS) UNSALTED BUTTER, AT ROOM TEMPERATURE 1/2 CUP CONFECTIONERS’ SUGAR, SIFTED Instead of tea and cookies, I like my tea in cookies.

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