|The Prairie Girl Cupcake Cookbook by Jean Blacklock|
Publisher: Appetite by Random House
Links: Goodreads | Indigo | Kobo
Jean Blacklock, owner of Prairie Girl Bakery (now with multiple locations in downtown Toronto), grew up in Saskatoon, Saskatchewan baking everything from bread to cookies to cupcakes, watching people's faces light up when they took a bite. Baking had always been a passion of hers, but she decided to pursue a career in law. About twenty five years later, she opened the first Prairie Girl Bakery.
I love making cupcakes and I pretty much take every opportunity to make them. Like Jean, I love seeing people's reactions to the little delectable treats. So when I found out that this cookbook was going to be released soon, I had to get it!
Most of the ingredients involved in these recipes are pretty simple household items you can get at the grocery store, although there are a few exceptions. Jean is very honest about the ingredients they use, including their (not-so) secret to delicious fruity icing - powdered freeze-dried fruits. Quite a few recipes involve these ingredients and as far as I know, they're not available in stores so you'll have to order them online at places like Nuts.com, where Prairie Girl Bakery gets theirs. I was a little disappointed to not be immediately able to make some of the delicious-sounding recipes like Blueberries 'n' Cream Cupcakes and Strawberry Daiquiri Cupcakes, but I'll probably be ordering the freeze-dried fruits at some point...or visiting the bakery. There are also vegan and gluten-free options for those of you with dietary restrictions!
|Irish Cream Cupcakes...mmm!|
First up, I made Irish Cream Cupcakes...if you know me in real life, you know I love me some Irish Cream. Let me start off by saying, the chocolate cupcake is delicious. I tried making "Prairie Girl-size" cupcakes, which are essentially 1.5x the size of a regular cupcake, but they didn't rise properly in my pans, I'm not sure why. The icing recipe makes a whole lot of icing (I was able to ice them all, then ice them all a second time). Now, I'm not a huge icing person because they're generally too sweet for me, this one included, but it's all subjective and really depends on how much icing you like! Next time I make these (and there will be a next time!), I'll be using more Irish Cream because I couldn't really taste it. The technical things like chemistry were a little off for me on this one, but they were quite yummy so I'm still going to be making them again.
|Lemon Cheesecake Cupcakes - with a lemon curd surprise!|
All in all, I enjoyed making and eating these cupcakes and there are a ton of other recipes I want to try. When I'm able to order some freeze-dried fruit, I'll definitely be making a few more recipes! There are recipes for a variety of skill levels, so whether you're a beginner or an experienced baker, there's something in here for all cupcake-lovers alike.
*This book was sent to me by Penguin Random House Canada in exchange for an honest review.