Whether it's nostalgia or retro rehash run amok, cupcakes have become a ubiquitous part of New York City's specialty bakeries. To me, they have seemed a curse; the creation of bandana-wrapped,tattooed pastry decorators plopping grotesque colored frostings and sprinkles garishly on top of second-rate cake batter, the end product an over-priced mauve or puke green cupcake. To put it mildly, I have not been a fan. At all!
But as I just recieved a copy of Dan Lepard's new book, Short and Sweet, and having some leftover buttercream in the fridge, I put on my apron proceeded to make his oh-so-simple recipe for vanilla cupcakes…. As of now, I'm a convert, a total cupcake maven!
Please Jeremy don’t go all cakey on us. When did you last see an interesting bread recipe from Mr Lepard?
Dear friend…..I learned in the cooking industry never burn bridges….nuff said…
Up your leg!
Oi Mick, be nice now. I just made Dan’s black pepper-poppyseed rye bread, from Short and Sweet, adapted as he advises to sourdough. Delicious.