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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.
Top Customer Reviews
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.
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.
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!
Most Recent Customer Reviews
I have lots of cookbooks and I have started to feel like there are no new recipes; that is until I discovered this cookbooks. Read morePublished 11 months ago by Deb S.
I love this book, I got it from the library before my purchase and I have not been disappointed.Published 19 months ago by Mykeia
Bought this for my son who likes to bake. His name is "BUTCH".Published 23 months ago by Molly's Mom
First off, this is a fun concept, a cupcake cookbook with flavors and terms for the guys. Sanding sugar is called "sawdust" and the book reads like a cookbook for guys. Read morePublished on June 7, 2014 by Chelle
The candied bacon recipe in this book is worth the price of the whole book, but the cupcake recipes are delicious, too. The cupcake shown on the cover is by far our favorite. Read morePublished on December 9, 2013 by G. F.
I really enjoy this cupcake book as it is different from the usual. More gutsy flavours and yes geared for the guys. Read morePublished on September 3, 2013 by Risi Volpe
I have around 20 cupcake cookbooks, plus a couple hundred baking books which include cupcake recipes, so the last thing I needed was yet another cupcake cookbook! But... Read morePublished on August 13, 2013 by Prisoner Of Hope
I was very pleased with the down-to -earth cupcake recipes in this book. Some people have complained about the lack of "proper terms and measures" I don't think it is a big... Read morePublished on August 10, 2013 by Perkykeri