The Cupcake Club: Recipe for Trouble
Author: Sheryl and Carrie Berk | Website
Publisher: Sourcebooks Jabberwocky
Genre: Contemporary Realism, Foodie
Nine year –old author Carrie Berk is about as go-getting as they come. She’s a writer, a cupcake connoisseur, and with her recent profile in Time for Kids, she’s also become a bit of a news-maker. Her newest book doesn’t disappoint either.
When she was in second grade, Carrie came up with the idea for The Cupcake Club series. She not only writes with her mom, Sheryl Berk, the founding editor in chief of Life & Style Weekly as well as a contributor to InStyle, Martha Stewart, and other publications, but maintains her own cupcake blog, featuring reviews, photos and recipes of her culinary adventures, called Carrie’s Cupcake Critiques.
As part of the Cupcakes and Crushes Blog Tour, Carrie stopped by to share THE chocolately cupcake Lexie bakes to win over her crush! But before I share the recipe and my experience with it, here is a little bit about Carrie’s newest book, Recipe for Trouble.
Meet Lexi Poole. To Lexi, a new school year means back to baking with her BFF’s in the cupcake club. But the club president, Kylie, is mixing things up by inviting new members. And Lexi is in for a not-so-sweet surprise when she is cast in the school’s production of Romeo and Juliet. If only she could be as confident onstage as she is in the kitchen. The icing on the cake: her secret crush is playing Romeo. Sounds like a recipe for trouble!
Can the girls’ friendship stand the heat, or will the cupcake club go up in smoke?
-source: back cover
Lexi’s “Bake Me I’m Yours”
Chewy Chocolate Cupcakes with Chocolate Frosting
6 Tbsp unsalted butter
6 oz bittersweet chocolate, cut into 1/4 inch pieces
1/2 C sugar
1/2 C firmly packed dark brown sugar
1 tsp vanilla
1/4 tsp salt
1/2 cup flour
- Preheat oven to 350 F. Place twelve cupcake liners in a cupcake pan
- Pour enough water into a four-quart saucepan so that it reaches a depth of one inch. Bring to a boil and reduce heat to low.
- Combine butter and chocolate in a medium bowl.
- Set bowl over saucepan. Cook, stirring until melted and smooth, for about five minutes. Remove from heat and set aside.
- Whisk together eggs in a large bowl.
- Add sugar, brown sugar, vanilla, and salt. Whisk to combine.
- Stir in chocolate mixture and then fold in flour.
- Pour batter into lined cupcake pans.
- bake until a tooth pick inserted into the center of each cupcake comes out clean, about fifteen to twenty minutes.
Chocolate Butter Cream Frosting
Makes 1 1/2 cups frosting
1 stick unsalted butter at room temperature
2 C confectioner’s sugar
a pinch of salt
2 tsp vanilla
1 Tsbp milk or heavy cream
4 oz bittersweet or semisweet chocolate, melted and cooled
- Beat the butter until smooth by using an electric mixer if desired.
- Add confectioner’s sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
- When the mixture is fully combined, add vanilla, milk, and melted chocolate.
- increase speed and beat until light and fluffy, about four minutes.
*Recipe developed by Jessi Walter, Founder & Chief Bud at Taste Buds Kitchen
Baking from the Book
As you can see, I just HAD to try these cupcakes, and oh my goodness, they are delectable! Since I don’t have a crush to win over, I went with a little more of the Halloween theme… but I do think I got my husband to fall madly in love with me all over when he took a bite.
These are fudgy, delicious, and perfect for an afternoon spent baking with friends!
Come back later today to see my review of The Cupcake Club: Recipe for Trouble and a giveaway for the chance to win your own copy!
Thank you Carrie for stopping by and sharing your wonderful cupcakes!