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The Butch Bakery Cookbook Hardcover – October 4, 2011
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Sample Recipe: A Chocolate Stout Cupcake with Vanilla Stout Buttercream
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
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
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)
Top customer reviews
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Second, the recipes are original. Many are infused with alcohol. There is a section for sprucing up cake mixes, but it is small. Most recipes are from scratch. But here is where my four star rating begins-I tried the Hoorah (chocolate cheesecake) cupcakes, the banana chocolate chip, and the Vanilla Buttermilk w/nutella and all turned out stellar!! However, the yellow butter cake turned out more like a sponge cake than a true thick butter cake. i will stick with my grandma's yellow butter cake recipe. Also, the frosting recipes are not my thing. Many are made with egg substitute. A frosting that is called buttercream should have a foundation of butter and cream. The Vanilla Nutella cakes were supposed to make 12 SUPER SIZED cupcakes, but I barely got a dozen from a standard sized pan, so be on the look out for serving size discrepancies.
Third, I've read a lot of reviews about cake pan sizes and having to buy specialty pans. NO WAY! I'm baffled by this. If you want to make the suggested size of cupcakes purchase a jumbo muffin pan from Wilton, but this is totally NOT necessary. I baked all of the recipes in standard sized cupcake pans, got 2 dozen out of each recipe (except for the mentioned recipe above), and lessened my baking time to about 16 mins.
All in all, this has become one of my favorite baking books. It has inspired me to try more booze infused recipes. I highly suggest it to anyone who enjoys baking cupcakes or anyone looking for something original in the cookbook world.
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.