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Allison Robicelli

Robicelli's a Love Story, with Cupcakes: With 50 Decidedly Grown-Up Recipes Hardcover – Illustrated, October 17, 2013

by Allison Robicelli (Author), Matt Robicelli (Author), Eric Isaac (Photographer)

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The ultimate guide to gourmet cupcakes, featuring grown-up flavors (figs! whiskey! fried chicken!) and the delicious story of a family saved by a love of sweets

No food coloring. No fondant. No red velvet. Upscale bakery Robicelli’s has become a buzzed-about, in-demand purveyor of decidedly adult cupcakes. Nixing cutesy, pastel-colored dollops of fluff for real ingredients and rich French buttercreams, the husband and wife team have reinvented the cupcake craze for a more sophisticated palate, making each a small piece of the greatest cake ever made. Now their extraordinary recipes are available to the home cook.

Now their extraordinary recipes are available to the home cook, including:

The Laurenzano (fresh fig cake topped with goat cheese buttercream, fig balsamic gastrique, and crisp prosciutto flakes)
The Brooklyn Blackout Cake (chocolate cake with chocolate custard buttercream, dipped in homemade fudge and rolled in chocolate cake crumbs)

This book captures not only the Robicelli’s unique take on baking but also their edgy, unapologetically hilarious take on life, including how they survived severe economic setbacks to launch the country’s hottest cupcake brand— a venture begun with thirty dollars in borrowed quarters.

Offering both cupcake recipes and a recipe for life that calls for a stash of “emergency cake,” Robicelli’s: A Love Story, with Cupcakes is a baking book like you’ve never seen before.

Print length

320 pages
Language

English
Publisher

Viking Books Studio
Publication date

October 17, 2013
Dimensions

7.62 x 0.99 x 9.47 inches
ISBN-10

9780670785872
ISBN-13

978-0670785872
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Editorial Reviews

From Publishers Weekly

Starred Review. Acclaimed purveyors of the Best Cupcakes in New York City (according to the blog Serious Eats) and humorous bloggers Allison and Matt Robicelli (who also worked at Lutèce, a respected French restaurant in Manhattan) present a cookbook that reveals the secrets behind the obscenely delicious cupcakes at their eponymous Brooklyn bakery. The Robicellis are dyed-in-the-wool Brooklynites whose refashioned cupcakes go beyond glitter-enhanced pure-sugar bombs and the pink and cutesy... girly aesthetic. Their naughty-but-nice confections are miniature upscale cakes for one, with attitude and adult appeal. By way of themed Love Letters, the Robicelli's pay homage to the iconic cupcake as more than a flash-in-the-pan trend and show how to fashion single servings of love through a witty narrative. Recipe notes, often R-rated, consist of tales of lovers' spats and family foibles; comic strips offer instruction; and in Matt Says sidebars, bakers get tips and encouragement. Recipes commemorate people, events, and food products: an Elvis-inspired cupcake includes candied bacon and overripe bananas; a sophisticated combination of fig, goat cheese, prosciutto, and balsamic vinegar gastrique honors a favorite teacher; chocolate peanut butter pretzel cupcakes showcase a rich buttercream that demands continued tasting until your eyes roll into the back of your head. Chicken 'n' waffles cupcakes are a savory nondessert option, and there are numerous booze-infused cupcakes as well. Photos are lick-the-page enticing and proof that home bakers are going to enjoy the best bleeping cupcakes their side of the Brooklyn Bridge. (Oct.)

Review

“Delicious, decadent, and velvety smooth, the Robicelli’s famous French buttercream recipe alone is worth the price of this book. Such wonderful recipes! And James Joyce's Ulysses stream of conscious has nothing on Allison's stream of Brooklyn. You will laugh-out-loud and ache in pain through the love and struggles of these two great creative pastry chefs. You have to get this book.”
—Shirley O. Corriher, author of CookWise and BakeWise

“You need this book because it’s freaking hysterical. A serious cookbook that doesn’t take itself so seriously. It’s absolutely genius.”
—Johnny Iuzzini, James Beard Award-winning pastry chef and author of Dessert Fourplay

“This book is truly one-of-a-kind! No one until now has had the ‘balls’ (as Allison might say) to write a book like this. And I am so happy the Robicellis did.”
—Amanda Freitag, chef and TV personality

“The Robicellis are a living legend and their baked creations are nothing short of mystical.”
—Cathy Erway, author of The Art of Eating In

“If you think all cupcakes are the same and nothing special, you haven't tried Robicelli's. This book is a beautiful and witty love story filled with passion and amazingly delicious recipes.”
—Fany Gerson, author of My Sweet Mexico

“This is the book for when you need to impress diplomats, TV chefs and future in-laws. Plus you learn how to make the fancy French buttercream that really pisses off other adults at your kid's party.”
—Siobhan Wallace, author of New York a La Cart

“Bonnie and Clyde had bullets; Allison and Matt have cupcakes. That's the major difference between two otherwise old-fashioned love stories.”
—Doug Quint, owner of Big Gay Ice Cream

“This cookbook is tender like fried chicken, sweet like buttercream, and salty like caramel sauce. It does not pussyfoot around. You will never make a better cupcake in your life— take THAT, elementary-school bake-sale suckas!”
—Liz Gutman, author of The Liddabit Sweets Candy Cookbook

2014 Food 52 'The Piglet' Awards Finalist

First We Feast Best New Food Books of 2013

Gluten-Free Girl's Favorite Cookbooks of 2013

“Laugh out loud funny.”-- The New York Times

“The funniest blogger in the Brooklyn food scene.” --Scoutmob

“Best cupcakes in NYC— seriously.” --Edible Brooklyn

Product details

ASIN ‏ : ‎ 0670785873
Publisher ‏ : ‎ Viking Books Studio; Illustrated edition (October 17, 2013)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 9780670785872
ISBN-13 ‏ : ‎ 978-0670785872
Item Weight ‏ : ‎ 2.35 pounds
Dimensions ‏ : ‎ 7.62 x 0.99 x 9.47 inches

Best Sellers Rank: #1,147,897 in Books (See Top 100 in Books)
- #962 in Cake Baking (Books)
- #1,793 in Cooking for One or Two

Customer Reviews:
120 ratings

About the author

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Allison Robicelli

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Allison Robicelli is a James Beard-nominated food writer, bestselling author, critically-acclaimed baker, public speaker, occasional tv/radio personality, and all-around good time.

Her writing has appeared on Eater, Taste, Extra Crispy, Food52, She Knows, CNN, First We Feast, Skift Table, Bon Appetit, Epicurious and more. Specializing in humor pieces, she's been called "laugh out loud funny" by the New York Times, "fantastic" by The Atlantic, & "vulgar and completely inappropriate" by some woman on Amazon.

She and her a husband Matt are the owners of Robicelli Studio, a culinary content and consulting firm. Together they've written recipes for such publications as Food Network, Food & Wine Magazine, Every Day with Rachael Ray, Wine Enthusiast, and Fine Cooking Magazine. On television, you've seen them on VH1, Food Network, Cooking Channel, Good Day New York, WNBC-TV and many more.

For recipes, writing and more, visit http://www.robicellistudio.com

Customer reviews

5 star		67%
4 star		13%
3 star		7%
2 star		4%
1 star		8%

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Top reviews from the United States

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Taylor W.

Delicious and Funny!

Reviewed in the United States on December 11, 2018

Verified Purchase

This is not your average dessert book, and I hope people know that going into it. It is FUNNY - Allison and Matt have a true passion and love for cupcakes and a superb sense of humor (yes, it is a bit vulgar!). I baked some of the best cupcakes of my life from this book - chocolate peanut butter pretzels - and they were divine. The buttercream recipe is worth the price of the book alone!

4 people found this helpful

Helpful

Chelsea S

Must have book for cupcake enthusiasts

Reviewed in the United States on December 25, 2013

Verified Purchase

I am an avid home cook/baker and mostly read recipe blogs. I only buy as many as 3 cookbooks per year. This is by far the most fabulous book I have purchased in awhile! This is a book that you will not be using post it notes to mark recipes you plan to make. You will plan on making all of them and you will agonize over which one to make first. It is also extremely fun to read and besides Thomas Keller's books, the only one I could not stop reading cover to cover. The Robicelli's story is fun to read and an inspiration.

These cupcakes are delicious and elaborate, but still completely doable for the home cook. I have made the peanut butter pretzel cupcakes and the tiramisu cupcakes so far (have had the book for 3 days). They did not disappoint! The buttercream recipe is a must have. Buy the book just for this. It is insanely good and will change the way you think about frosting cupcakes. This book will appeal to absolutely anyone. But it really speaks to those of us taking home baking to the next level with fabulous ingredients and traditional techniques.

3 people found this helpful

Helpful

Amazon Customer

best recipe book for cupcakes

Reviewed in the United States on November 27, 2018

Verified Purchase

I've had this book for a number of years now. All in all, I probably own a dozen different cupcake cookbooks. This one is my favorite by far. The pages are splattered with batter and the book naturally falls open to my favorite recipes (browned butter vanilla and chocolate). The writing is pretty sassy which I like. Will use this book until it falls apart - then I'll buy another one!

3 people found this helpful

Helpful

Greg

Great Book. Great cookbook

Reviewed in the United States on April 24, 2018

Verified Purchase

Great Book. Great cookbook. Entertaining and very informative. Written by professionals who explain how they work. Many of the cupcakes are not for kids (Irish Car Bomb) and creative (Chocolate Cabernet Cake). Wonderful references to classic movies (Rocky IV). Contains profanity, so not for your six year old kid, or if you are easily offended. Yeah, buy it for it's baking acumen and its entertainment value.

2 people found this helpful

Helpful

X. Hou

I would recommend using either less coarse kosher salt or another fine ...

Reviewed in the United States on January 20, 2015

Verified Purchase

I've only made the pumpkin spice latte cupcakes so far, but they were really delicious. I would recommend using either less coarse kosher salt or another fine salt. I used coarse kosher salt and the cupcakes was unevenly salty but still overall very delicious. Another tip is that if you're making their American buttercream, don't beat the heck out of the mascarpone along with everything else. Beat everything else until fluffy, THEN add in the mascarpone and beat on medium-low until incorporated. Once incorporated you can beat a little harder, but if you do that right away the mascarpone will likely break and ruin your entire batch of frosting. It happened to me!

3 people found this helpful

Helpful

Amanda P.

Best Cupcakes in the entire World.

Reviewed in the United States on October 21, 2013

Verified Purchase

Yes, this is a good read, so you can curl up in a chair and read cookbooks from cover to cover. In the process, you will learn about the weirdest thing I ever put in my mouth (the Buffalo Chicken Cupcake), the cupcakes my friends have called "orgasms on a plate" (the Iona), the cupcake that features ghost chilies, and the cupcake that my husband proposed to me on (the Brooklyn Blackout.) I loved the Robicelli's cupcakes from the first time I tried them, and I am super excited about sharing their cupcakes with my friends outside of the NYC area.

In Full Disclosure: I also used to work for the Robicellis. That said, the same techniques that I learned in the professional kitchen have been lacking in most home based cookbooks, leading to many disappointments of baking. Why, when I knew the perfect cupcake existed (in the form of the Robicelli's Banana Nutella), did my home creations taste so bad?

Two reasons. 1) French Buttercream. Buy a stand mixer, buy a pot that wont dribble on you while pouring hot sugar, and make some french buttercream. Eat it with a spoon, slather it on cupcakes (or lovers), and amaze your friends with awesomesauce. (They have an american style frosting recipe in the book that is amazing for that style of frosting, but you would be completely missing out if you did not have french buttercream in your life.) Also: the frosting recipes are explained through cursing cartoon figures.

2) Melted Butter. The "creaming" method of baking really sucks, unless you do it perfectly. The melted butter/liquid oil method of cupcakes not only makes better, fluffier, and moister cupcakes, but these last longer (and you can start a stockpile of "emergency cake.")

Not only do you get the best recipes I have seen for cupcakes, you get the story of the minds behind the madness. You can make almost any cupcake flavor you want (by mixing the base, buttercream, fillings and toppings, you can make literally Millions of cupcake combinations), all while being entertained by Allison and Matt's antics, love story, crazy food ideas, and the best miniature plated desserts in portable form. These are the cupcakes I feed people when they say they don't like cupcakes, and most of them change their minds.

Lastly, every recipe has standalone parts. Don't want to eat cupcakes? You will learn how to make Buffalo sauce, hazelnut banana praline, Jameson ganache (which is currently in my fridge ready to be poured over ice cream), Port Wine Reductions, candied nuts, jams, and more. This book is about more than cupcakes, it is about how to create awesome desserts, while giving you the tools needed to make your own creations.

50 people found this helpful

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Cathy M.

Adult flavor combinations - finally!

Reviewed in the United States on December 3, 2014

Verified Purchase

I have not made any of these cupcakes yet. I bought the book because I was desperate for themes and flavors that did not involve baby shower pink, colored sprinkles, or more ways to incorporate artificial dyes into your butter-and-powdered-sugar "American" buttercream. Also, the flavor combinations sounded fascinating! Pear mascarpone. Fig and balsamic vinegar. Banana, peanut butter and bacon. Brooklyn Blackout. A series of cupcakes named after The Golden Girls. Thank you! It is a relief to run across recipes for cupcakes that I might actually be willing to buy and eat - something that none of the other cupcake cookbooks have been able to offer me, thus far! I'll update my review once I've had a chance to try the recipes.

Helpful

Top reviews from other countries

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Brenda

killer recipes

Reviewed in Canada on May 18, 2014

Verified Purchase

These recipes are killer. Some of the frosting recipes are more involved than the cupcake recipes, but believe me, well worth the effort. Do yourself a favour and try some of them. Also be creative and swap out frostings and toppings with different cupcakes. I had to do this because of limited ingredients I had in the house and the result was amazing. Not for the faint hearted, these recipes will give you cupcakes to die for, not cupcakes for the diet conscious.

2 people found this helpful

Wendy

Love this as a cookbook and also as a story!!

Reviewed in Canada on July 14, 2014

Verified Purchase

Love Love Love this book!!! Recipies are wonderful and some quite different. Yes I tried the Chicken and Waffle cupcake and it was surpisingly good, who would have thought that! Not only are the recipies clearly explained and delicious but just reading this book will make you laugh, cry maybe even casue you to wet your pants!! I bought this book becasue one review said it was "vulgar" and I thought "its a cookbook about cupcakes!!! How can it be vulgar?" Well, this book is not for the faint of heart but you'll be inspired to try baking a new cupcake. Bravo Allison!!!

2 people found this helpful

Cookatheart

Bien para ideas aunque las recetas se las traen...

Reviewed in Spain on December 2, 2013

Verified Purchase

Bien para ideas aunque las recetas se las traen... Es súper americano, en todos los sentidos: desde exageradas cantidades hasta ingredientes muy densos. Pero como libro es precioso, muy bonitas las explciaciones que conllevan cada cupcake y muy fácil de realizarlas.

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Suzy Tate

Fun to read!

Reviewed in Canada on April 8, 2014

Verified Purchase

I loved the humour that has been weaved into the useful baking information provided. Great read for an avid baker!

2 people found this helpful

Nichola

Love love love love

Reviewed in the United Kingdom on November 3, 2013

Verified Purchase

Love Robicelli being someone from Brooklyn and now live in London; I had to get this book they are an amazing couple I am 8 months pregnant and its in my bag that I am carrying to the hospital so I can read it from cover to cover.

One person found this helpful

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