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The Butch Bakery Cookbook Hardcover – October 4, 2011

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Editorial Reviews Review

Sample Recipe: A Chocolate Stout Cupcake with Vanilla Stout Buttercream
Sample Recipe

Beer Run
There's nothing like an ice-cold beer on a hot summer day, or while you're watching your favorite ball game. So we thought, why not make a cupcake with beer? We started with chocolate cake and then added our favorite stout into the mix. Next, we frosted them with our pumped-up creamy vanilla frosting, again with lots of stout, and then topped them with crushed chocolate-covered pretzels. And on that day, a winning combination was born!

Makes 12 cupcakes

Ingredient Roster

For the Chocolate Stout Cupcakes:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup cocoa powder
3/4 cup dark stout, such as Guinness, poured and settled before you measure
2 large eggs, broken into a small bowl
1/2 cup full-fat sour cream
1 1/4 cups unbleached all-purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt

For the Vanilla Stout Buttercream:
8 tablespoons (1 stick) unsalted butter, softened
3 cups confectioners’ sugar, sifted through a strainer
3 tablespoons dark stout, such as Guinness, poured and settled before you measure
1/4 teaspoon pure vanilla extract
Pinch salt

3/4 cup crushed chocolate-covered Pretzels

Plan of Attack:
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. In a small saucepan over low heat, melt the butter. Remove from the heat, add the cocoa powder, and stir until smooth. Then stir in the stout. You’ll think that you have some stout left to drink, but hold your horses! You’re going need some for the frosting, too. Set aside to cool, about 10 minutes.

In a medium-size mixing bowl, whisk together the eggs and the sour cream. Add the cooled chocolate mixture, incorporating well. Add the flour, sugar, baking soda, and salt, and whisk until smooth, scraping down the bowl as needed.

Fill each prepared muffin cup with 1/3 cup batter, about 2/3 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 23 minutes. 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 frosting, about 1 hour.

Make the Buttercream: In a medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add the confectioners’ sugar, stout, vanilla, and salt into the bowl, and continue to beat until very smooth and creamy, 2 to 3 minutes, scraping down the bowl as needed.

Cupcake Construction: Get out that ice cream scoop (2 to 2 1/4 inches in diameter) and top each cupcake with a scoop of frosting. Sprinkle each cupcake with a tablespoon of the crushed pretzels. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

If You Like: Before you sprinkle on the pretzels, you can shine the cupcakes up a bit by taking a butter knife (no serrated edges, please) and pushing the frosting down to about an inch high, flattening the top, and then taking the knife and making a flat 45-degree angled edge all the way around the side of the scoop of frosting.

Virgin Beer Run: Substitute your favorite soda for the beer. We like a cola or root beer the best.


'...allows men to indulge their sweet tooth without compromisingtheir masculinity' (Culinaria Libris, February 2013)

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Product Details

  • Hardcover: 192 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (September 16, 2011)
  • Language: English
  • ISBN-10: 0470930888
  • ISBN-13: 978-0470930885
  • Product Dimensions: 7 x 0.8 x 8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #591,143 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Antigone Walsh VINE VOICE on October 12, 2011
Format: Hardcover Verified Purchase
Featuring super sized cupcakes with big bold flavors and and chock full of sports motifs, this book will definitely draw the men into the kitchen. The photographs are beautiful and the directions are easy. Purists might take issue with the measuring technique (using the same cup for both wet and dry ingredients). The recipes will make either 12 supersized cakes or 16 regular sized. The flavor combos are bold with many featuring alcohol-- rum raisin,mojito, beer.

But the real proof is in the proveribial pudding. So far I have made four of the recipes with mixed results. The red velvet "Defense Defense" was delish, good cocoa flavor and a vivid red color. The Jack Daniels spiked cream cheese frosting definitely enhanced the cupcake. The" Rum and Coke" cupcake was tasty, almost like a sponge cake. The "Wake-Up Call", a chocolate expresso cupcake was a delight. The coffee complimented the chocolate and the texture was nice. The "Serious Coffee Buttercream" made it a mocha explosion. The "Triple Play," a chocolate cupcake with a chocolate ganache was a total disaster. The cupcake had a weird texture, kind of like eating a drying sponge. The flavor was flat despite use of copious amounts of high quality chocolate.

The amount of frosting generated bythese recipes is excessive. I found that halving the frosting recipe helped. I did not like the last chapter which relied on boxed cake mixes. No I am not a semi homemade type of girl. I would have preferred the baking tips been presented in all one area rather than scattered throughout the book. Some of them, like the substitutions for cake flour, were difficult to locate.

This is a basic book but lots of lfun. The flavors are interestiing and assertive and a good waya to lure the men into the kitchen.
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9 of 10 people found the following review helpful By George Erdosh on January 5, 2012
Format: Hardcover
If you like cupcakes and bake them often, in The Butch Bakery Cookbook you will find a large variety from 31 recipes ranging in ingredients yet they are all cupcake: little cakes baked in muffins cups with a frosting on top. Many are alcohol infused with either hard liquor or beer, some, such as Rum and Coke Cupcakes, having as much as three-quarters of a cup rum. Much of the alcohol evaporates in the oven but if someone cannot have alcohol, there is still plenty left after 30 minutes baking. These cupcakes are for guys or for those girl bakers preparing them for the guys, having names like Jack Hammer Cupcakes and Drill Cupcakes. Bakers' hints in sidebars are useful. The book begins listing tools and ingredients that an average kitchen already has. David Arrick's cupcake signature is a chocolate disk that covers each cupcake; these are for the experienced bakers. For the less ambitious, the last chapter gives you five cupcakes prepared from mixes, topped by store bought frosting. Book design did not keep the bakers in mind. For many recipes you flip pages back and forth to follow instructions. Professional illustrations are beautiful.
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9 of 10 people found the following review helpful By Dee Long on October 4, 2011
Format: Hardcover
We love the way Butch Bakery owner David Arrick thinks and bakes in bold exciting flavors, textures and colors. The cupcakes he presents in The Butch Bakery Cookbook have been created way outside the box, with surprising flavor combinations and ingredients.
Who would have thought Guiness stout beer would be an essential cupcake ingredient (for a Beer Run), or how about bacon bits as a topping for the Home Run Peanut-Butter Banana cupcake, or a Jack Daniel's spiced frosting atop a red velvet cupcake. Each creation seems more inspired than the next and makes you want to schedule a party just so you can show off these macho cupcakes to your friends. Arrick's array of cocktail inspired cupcakes is also amazing and perfect as a happy hour treat.
We love the section in each recipe that's left space for you to write your own notes. Gorgeous color photography that shows great detail. This book is for the next generation of cupcake lovers and dessert lovers everywhere.
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5 of 5 people found the following review helpful By Lainey on October 30, 2011
Format: Hardcover
These really are the best cupcake recipes I have ever tried. I loved Wake-Up Call on page 43 packed with coffee and chocolate YUM! Another favorite of mine the Mojito page 119, my son is a bartender and says it tastes exactly like the real thing. I just made Hoo Rah Hoo Rah, page 113, the most delicious cheesecake filling inside a devil's food cupcake - oh my god!!!!!! Can't wait to try the Kick Off Cupcake a carrot cake with cream cheese frosting and Sweet Mama with the homemade apple pie filling inside the cinnamon cupcake with apple spiced buttercream. This book is so easy to follow, directions are easy, I enjoyed how it was written. I highly recommend this cookbook to anyone who likes cupcakes.
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6 of 7 people found the following review helpful By Hello Happy TOP 1000 REVIEWER on October 24, 2011
Format: Hardcover
The dictionary defines "butch" as "manlike or masculine in appearance or behavior, typically aggressively or ostentatiously so." So while other cupcakes are covered with pink sprinkles and what-not, The Butch Bakery Cookbook shows you how to make cupcakes that the man in your life will love... If he's man enough. The author, David Arrick is a former personal trainer and lawyer who felt the call to cook, but didn't want to make the typical pink frosted cupcakes, so he came up with an idea that would appeal to masculine tastes.

The handsomely photographed and cleanly-designed cookbook starts off with a "Dessert for Dudes" introduction that walks guys through the tools, techniques, and all the manly ingredients they'll need to create these masterpieces of machismo. Chapters are broken down by themes men can relate to, such as, Working, Touchdown, Barbecue Season, and Couples Night Out.

Each chapter of The Butch Bakery Cookbook includes several cleverly-named recipes, with often outrageous and imaginative ingredients -- including a wide variety of spirits. The cupcakes are sophisticated, and often topped with his trademark chocolate disks, with patterns like plaids, wood grain, and houndstooth (the book explains in detail how to make your own disks). The "B-52," is a Kahlua-soaked yellow cake topped with Bailey's buttercream and a colorful camouflauge disk. I know my husband would love the Kick-Off, a moist carrot-pineapple cupcake, with vanilla "spiked" cream cheese frosting. The apple-pie-themed Sweet Mama is a delicious show-stopper. And, the Camp Out cupcake is a graham cracker and vanilla-cinnamon cupcake, swirled with milk chocolate, and topped with marshmallow that's been toasted, almost like a creme brulee.

Mr. Arrick has come up with an excellent concept and has done an inspiring job in creating and branding his specialties and I'm glad I now have a chance to make the treats from The Butch Bakery, since I don't live in New York!
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