I have just finished reading Robicelli’s: A Love Story, with Cupcakes, cover to cover. The book is laugh out loud funny and the cupcakes are insanely good. This is one of the only cookbooks I have read lately that I absolutely could not put down. Most of the time you look through a cookbook and mark some recipes you would like to make. I plan on making all of the 50 cupcakes in this book (I have chicken marinating in buttermilk in the fridge right now for the Chicken n’ Waffles cupcake, yes I know, sounds crazy!) The Robicelli’s will change your mind about what a cupcake should be. Go buy this book!
To provide a complete review of the book, I have only one criticism. All the recipes were converted from weights to volume measurements to make things easier for home cooks. I really wish the weights were listed as well. It is actually easier and more accurate to measure ingredients by weight and makes halving or doubling recipes way easier. But as far as complexity of the recipes and ingredients, everything in the book is reasonable. You will not be missing many of these ingredients if you already have a pantry stocked for Bubbly Kitchen recipes. I did not use the xantham gum for my buttercream, but when the eastern NC summer heat hits, I will probably start adding the xantham for stability.
Every frosting recipe in the book is based on the oh so exquisite French Buttercream. This recipe is life changing. I will admit the recipe does require a lot more work than most frostings. It will seem very time consuming to add in 1 1/2 pounds of butter piece by piece. But this buttercream is well worth it. The book suggests that this recipe would frost 24 cupcakes but it actually produced enough frosting for 36 cupcakes for me. I ended up freezing the leftover buttercream. I thawed this at room temperature, whipped it up in the mixer, and it was just as fabulous. This really freezes so well. If you have one of the larger kitchenaid mixers, do not hesitate to double this recipe.