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Artisanal Gluten-Free Cupcakes Paperback – June 1, 2011


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Frequently Bought Together

Artisanal Gluten-Free Cupcakes + Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't
Price for both: $29.10

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Product Details

  • Paperback: 272 pages
  • Publisher: The Experiment (June 1, 2011)
  • Language: English
  • ISBN-10: 1615190368
  • ISBN-13: 978-1615190362
  • Product Dimensions: 7 x 6.6 x 0.6 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (45 customer reviews)
  • Amazon Best Sellers Rank: #141,271 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Our gluten-free world just got a whole lot sweeter with Kelli and Peter’s amazing new book on cupcakes. This will be your “go-to” cookbook for parties and special occasions or anytime you have cupcake cravings.”
Carol Fenster, award-winning author of the 100 Best Gluten-Free Recipes

 “I’ve never been more excited to bake cupcakes! Kelli & Peter have included everyone’s favorite cupcakes and then taken them a step further.  They’ve transformed the ordinary cupcake into a gourmet’s delight  with their natural fillings and fruit-infused buttercream frostings.  Along with offering incredibly scrumptious gluten-free recipes, they’ve provided options for nearly every dietary restriction including refined sugar-free, dairy-free, and egg-free, and vegan variations. Artisanal Gluten-Free Cupcakes is a must for anyone who needs to eat gluten-free and loves to bake.”
Amy Green, www.simplysugarandglutenfree.com, and author of Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less

Artisanal Gluten-Free Cupcakes is a celiac’s dream come true! Surprisingly easy to make, these decadent gluten-free delights will look like they come from a gourmet bakery, and are sure to please even all the gluten eating cupcake lovers of the world. From key lime pie to red velvet, Kelli and Peter Bronski’s delicious recipes are sure to win any cupcake war!”
Alice Bast, President & Founder, National Foundation for Celiac Awareness

“Pete and Kelli Bronski have followed their all-purpose, “required reading” first cookbook, Artisanal Gluten-Free Cooking, with another must have for your kitchen shelf: Artisanal Gluten-Free Cupcakes. Imagine your favorite flavor of cupcake . . . now flip to the Table of Contents and there it will be! The Bronskis provide the classic cupcake flavors of vanilla and chocolate (and variations like Chocolate Buttercream and Mocha), but then they move on to cupcakes with names that nicely indicate the flavor profiles and actually make one a bit “weak in the knees.” I mean, who can resist cupcakes called Poached Pearfection, French Toast, Hot Fudge Sundae, Orange Dreamsicle, and Dulce de Leche? The best news of all is that if you have other food intolerances/restrictions besides gluten, there is additional guidance on how to make each recipe dairy-free, egg-free, or vegan. So put on your apron, grab your muffin tin, and get baking; you’re in for some divine cupcakes!” 
Shirley Braden, Leader, King George Gluten Intolerance and Celiac Group

“This new book from the Bronskis maintains the high bar set by their first book, ‘Artisanal Gluten-Free Cooking.’

For this volume, the authors divide their 50 appealing recipes into several enticing categories, including classics, fruity, nutty, ‘chocoholic’ and ‘sweet surprises.’ The cupcakes are based on the authors’ ‘artisan gluten-free flour blend,’ which succeeds both with taste and texture.”
The Oregonian

About the Author

Kelli Bronski is a graduate of Cornell University’s prestigious School of Hotel Administration, a ten-plus year veteran of the hospitality and restaurant business, and a lifelong baker and cook. She lives in Boulder, Colorado, with her husband and coauthor, Peter Bronski.


Peter Bronski is the coauthor of Artisanal Gluten-Free Cooking and Artisanal Gluten-Free Cupcakes and founder of the blog No Gluten, No Problem. Despite his celiac disease, he enjoys adventure sports, is a former Xterra off-road triathlon U.S. national championship competitor, and is currently an ultramarathoner.

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Customer Reviews

4.7 out of 5 stars
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There are 50 cupcake recipes in this book.
Kathryn Gawne
The creativity of the authors really shines through, but they have followed that up with excellent recipes that are detailed and beautifully photographed.
Auntiecha
Company doesn't even realize that what they are eating is gluten free!
Amazon Customer

Most Helpful Customer Reviews

45 of 45 people found the following review helpful By Kathryn Gawne on August 2, 2011
Format: Paperback Verified Purchase
I hesitated buying this book. I already own a bunch of GF cookbooks, including the other book by the Bronski's, and I'm also comfortable converting regular baking recipes to be gluten free. Ultimately it was an impulse buy that turned out to be a very good purchase. Here are my observations:

- The book is smaller than I expected. It is probably about 7 inches by 6 inches. Each recipe takes a page or more and every cupcake is photographed.

- The photography in this book is stunning. This was a pleasant surprise as the photography in their first cookbook was not great. The pictures in this book make me want to bake every single recipe.

- The authors pay great attention to detail in this book. They talk about the different ingredients they call for, the tools they recommend, different types of cake and frosting, how to make filled cupcakes, and how to frost a cupcake beautifully. They include a chapter with charts about how to substitute ingredients if you need to cook vegan, dairy-free, egg-free or refined sugar-free. They also include a chart with metric conversions of various ingredients (including their flour mixture) if you prefer to bake by weight.

- There are 50 cupcake recipes in this book. There are also recipes for blondies, gingerbread people, chocolate cookies, mini cannoli shells, snickerdoodles, and pancakes. There are some recipes where the cupcake base is repeated, or altered a smidge with a different flavoring. The recipes are varied and creative enough (mango buttercream, anyone!) that I don't feel at all cheated by this. I think anyone would be hard-pressed to come up with 50 different recipes for cake that didn't piggyback on a basic chocolate or white cake recipe.
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28 of 29 people found the following review helpful By reviewer on June 18, 2011
Format: Paperback Verified Purchase
I have tried quite a few of these recipes, and they have all turned out deliciously. Actually I've gone a bit cupcake crazy over the last week, trying a new recipe everyday. I love the variety of the recipes, and the photographs are beautiful. All of the recipes call for the same gluten-free flour blend (recipe provided), so you only have to keep four or five common types of flour on hand instead of a dozen or more types like some other cookbooks require. I make a big batch of the flour blend and keep it in my fridge or freezer. I will warn you that the recipes all call for quite a bit of butter and sugar, but there are charts on how to substitute agave nectar and non-hydrogenated shortening, as well as tips on how to make the recipes vegan, egg-free, etc. I've also been experimenting with a lot of my own substitutions (non-fat yogurt for sour cream, xylitol and other sweeteners for the sugar/agave nectar, etc.) and have been equally as pleased with the results, so the recipes appear to be very versatile. I find that the frosting recipes can easily be halved - they yield at least twice the amount that I would use on a batch of cupcakes, but of course you can save whatever you don't use for your next batch. And I prefer mini-cupcakes, which I bake for about 14 minutes instead of the time recommended for the larger cupcakes. All in all, I was hesitant to purchase this book since there were no customer reviews yet, but I was excited enough about it to go for it, and I'm not disappointed. There are only two or three recipes that I don't see myself making, so I look forward to working my way through all of the rest!
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10 of 10 people found the following review helpful By Okie in Alaska on July 18, 2011
Format: Paperback
I am in heaven, I just made the snickerdoodle cupcakes and used store bought vanilla icing. The texture and flavor are wonderful! I don't feel like I am eating a gluten free cupcake. I really like this book because it not only has cupcake recipes but also a few extras like a gluten free snickerdoodle cookie recipe. I am going to make those next!

The photos in the book are really nice and make your mouth water and there are lots of them too. I can't wait to make the mojito cupcakes and then the key lime cupcakes with filling.

The basic gf flour mix they use has brown rice flour, sorghum flour, potato flour, potato starch, cornstarch, xantham gum...
I found all the ingredients easily except for potato flour but I used extra brown rice flour instead. Potato flour and potato starch flour is not the same thing btw. I was able to find Swan brand potato starch flour which is starch (not flour even though it's in the name). I did read where you can take instant potato flakes and grind them to make potato flour but just didn't want to bother with that.

I highly recommend this book!!
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15 of 17 people found the following review helpful By jess on July 24, 2011
Format: Paperback
I was so excited for this new book. I've tried out several recipes that have been great. I do feel like a few of the recipe are just filler though. The same exact recipes for the cake but with just a different frosting or different extract added instead of the whole recipe being different. Which is fine, the recipes are good, but why act like there is more going on?

Overall, great starter recipes and inspirations for all bakers, not just gluten free. I served the vanilla and red velvet this weekend to a big wedding shower and they were gobbled up without a second thought.
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