Author: Fergal Connolly
Publisher: Sellers Publishing
Release date: March 2006
Length: 360 pages
From Goodreads:
"Once upon a time, cupcakes were only a kid-friendly party favorite. No longer Cupcakes are now the treat of the times, at once simple and chic. 500 Cupcakes is just that: a storehouse of recipes, written in clear instructions and appealingly packaged in bright, modern colors. 500 Cupcakes from front to back provides what bakers of all levels need to produce tempting creations. The introduction provides a comprehensive look at equipment and ingredients, plus a description of the cupcake-making process, from getting started to storing and transporting the yummy results The collection of recipes span from classic flavors and shapes to new favorites for every style and taste?including recipes for alternate diets. Each recipe is written in clear language (great for the novice baker), and every one features three variations on the basic recipe (great for the experienced baker seeking new flavors)."
Personal opinion:
I actually have this book for quite some years and it was the first book I owned in the 500 series. I use it mainly as an inspirational cookbook and often use the basics from one recipe and the topping from another. This book has something for everyone: from simple cakes, fancy cakes, sweet, savoury, muffins, it is all in here. I also love this book because if haven't failed me once. All the recipes I have made, turned out to be good! I only do need to tweak the oven times every now and then. The book is very suitable for vegetarians, and there are also vegan recipes in there, but if you are vegan I think it is better to buy a book on vegan cupcakes.
Purchase links: The Book Depository
Challenges: Foodies Reading Challenge
Other reviews: My overstuffed Bookshelf,
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I have already made courgette muffins with feta from this book. And my chocolate chip cupcakes are adapted from this book as well.
Today I am sharing a recipe for dates & pistachios muffins
Date and Pistachios Muffins (makes 12)
- 300 gr flour
- 175 gr sugar
- 1 tbsp baking powder
- 2 eggs
- 4 tbsp butter, melted
- 60 gr sour cream
- 2 tbsp milk
- 1 large mashed banana
- 180gr chopped dates
- 4 tbsp chopped pistachios
In a bowl, mix flour, sugar and baking powder. Mix in another bowl the butter, eggs, milk, sour cream and banana. Then add the dry ingredients to the wet ones and spoon though until barely mixed. Gently scoop in nuts and dates. Scoop the batter into a muffin tin and bake them for about 30 minutes on 175 degrees. Let them rest for 5 more minutes.
This post is part of Weekend Cooking. Please go check it out, there is a lot of yummyness going on each weekend!
Oh gosh, with the sour cream and banana these sound moist and rich -- the pistachios and dates just push them over the edge to *must* try.
ReplyDeleteThe only date recipe I have tried before is Sticky Date pudding. I am almost convinced that I should give this a try!
ReplyDeletedid someone say Sticky Date pudding? that is right up my alley!
ReplyDeletebut still, I am not totally on the cupcake band wagon.
Looks delicious, nice flavors in that muffin! I'll have to check out the 500 series, looks like it would have a lot of inspiring things in them.
ReplyDeleteYou had me at 500 and cupcakes. LOL! This might make a nice gift for one of my teen daughters. My oldest isn't so great with the baking skills, but she might get inspired to practice more with a sweet little book like this one!
ReplyDeleteI love Medjool dates! They're nature's candy. And go SO WELL with pistachios, I think. :)
Oh yum, I wouldn't have thought of this muffin combination! I mean, in a cake, yes, but sticky figs and crunchy pistachios in a muffin, excellent idea :)
ReplyDeleteDate and pistachio - interesting combo. Have a nice week.
ReplyDeleteDates make cakes so incredibly moist, lovely! And a cupcake book is always a hit, I think, yum!
ReplyDeleteI adore pistachios, I'm going to try these for sure.
ReplyDeleteDate and pistachio-that sounds like such a good combination.
ReplyDeleteHeh, there was a time when I desperately wanted to have this cookbook... But now it seemed to be less fun since I'd have to substitute so much -- and you've confirmed that. Take these date and pistachio muffins for example. :\ Then again, they are so tempting that I may try to veganise them! :)
ReplyDeleteI guess you can better stick to vegan baking books :) I might be sharing more recipes based on this book, so you won't have to miss out totally. Of course they will be slightly adapted then as I always do ;)
DeleteFor North American readers, please be aware that this book is designed to use European-style flours. Flour in NA is made from different varieties of wheat, and unfortunately, the cupcakes I've tried from this book just don't work out (in the same way that the baking recipes from Jamie Oliver and Nigella Lawson don't work either). I do use it as inspiration, however! Lots and lots of inspiration!
ReplyDeleteI didn't know there was a difference. I never have any problems using the European flours in American recipes. But the other way around doesn't seem to work then?
DeleteThat is a real dessert muffin here, pistachios and dates - great marriage of flavors.
ReplyDeleteYour blog set up is very pretty, I like the background pattern. Oh, and I noticed a comment above about the Nigella and Jamie recipes and the sorts of flours: I wanted to chime in and say, I am a huge fan of Nigella and am slowly cooking my way through her book Express. Never have had any troubles with ingredients, flours etc. If the measurements are in metric I use a conversion tool.