Description

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)

About the Author

Born and raised in Brooklyn, Allison and Matt Robicelli co-own the acclaimed wholesale bakery Robicelli’s. Matt was a FDNY paramedic before sustaining injury in 9/11. He then graduated from the French Culinary Institute with honors and has served as executive pastry chef at numerous top restaurants, including Lutèce. A former caterer, line cook and pastry chef, Allison is also a humorist whose writing has appeared on Nona Brookyn, Eater, Brokelyn, and Medium, as well as on the official Robicellis.com blog, and is the creator of Nutellasagna. They both still reside in the neighborhood where they grew up— Bay Ridge, Brooklyn.