Grams and cups on every recipe. A photo on every page. The reason behind every step that matters, so you stop guessing and start getting bakery cupcakes from a home oven.
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Sunk in the middle. Dry. Peaked and cracked. Frosting sliding off. Every one of those has a cause, and most recipe blogs skip it. This book does the opposite: each key step carries a short Why, so when something goes wrong you know which line to fix.
It starts with two pages we call The science of a cupcake that rises: weigh everything, room temperature, creaming versus reverse creaming, do not overmix, oven and rack, the toothpick test done right. Six habits. Every recipe leans on them.
Vanilla that always rises, deep chocolate, real red velvet, lemon curd center, salted caramel, yellow butter, funfetti, strawberry, carrot, coconut, banana, marble.
Triple chocolate, peanut butter, mocha, mint, white chocolate raspberry, hazelnut, s'mores, German chocolate, black forest, orange, brownie, hot chocolate marshmallow.
Blueberry lemon, key lime, orange creamsicle, raspberry, strawberry shortcake, peach cobbler, apple cider, cherry almond, pineapple upside-down, blackberry, mango, lemon poppy seed.
Cookie dough (heat-treated, safe), hazelnut core, jam-filled, Boston cream, caramel apple, peanut butter cup, cheesecake-stuffed, lemon meringue, raspberry cream, cookies and cream.
Tiramisu, cinnamon roll, snickerdoodle, espresso, chai latte, pumpkin spice latte, maple pecan, brown butter, dulce de leche, churro, butter pecan, creme brulee.
Gingerbread, eggnog, peppermint mocha, cranberry orange, pumpkin, sweet potato marshmallow, candy cane, red white and blue, hot cross bun, Valentine, New Year, St. Patrick's.
Gluten-free, vegan, dairy-free, egg-free, lower-sugar, whole wheat, almond flour, oat. Same standards, different pantry, honest about texture.
Cookies and milk, banana split, rainbow, cake batter, PB&J, chocolate chip cookie, hot cocoa, unicorn. Each with a job small hands can do.
The twelve masters every recipe points to: American, Swiss and Italian buttercream, cream cheese, ganache, ermine, stabilized whipped cream, caramel, curd, pastry cream, fudge, peanut butter.
Actual pages from the book. US Letter format, prints clean, reads well on a phone.
A separate 16-page book: one cupcake for each moment people ask for. Mother's Day, graduation, baby shower, wedding, Halloween, Thanksgiving, Hanukkah, game day, back to school, birthday, Fourth of July, New Year's Eve.
Value $19
One base recipe, a table of flavor swaps, mix-ins and frostings, and the one rule that keeps every combination working. Thirty cupcakes you invent yourself.
Value $9
Every number on one page: weights, oven temperatures, pan and fill, timing, storage, quick fixes. Print it, pin it inside a cupboard door.
Value $5
Instant download after payment. Three PDF files by email, yours to keep, print as many times as you like for your own kitchen.
Get the book + 3 bonuses · $27Secure checkout by Stripe. Apple Pay, Google Pay and all major cards. All sales final after download; defective files replaced, duplicate orders refunded. Refund policy.
Yes. Start with recipe 1 and the two science pages. Every step tells you what it should look like and why. If you can follow a list, you can do this.
Both, on every line. Grams first (a $12 scale is the best baking tool you will ever buy), cups in parentheses. Temperatures in °C and °F.
The book has a glossary of ingredient names and swaps for the UK, Canada, Australia and Europe: cake flour, buttermilk, brown sugar, pumpkin puree, corn syrup and the rest, each with a workable substitute.
No, it is a PDF you download and keep. It is laid out for US Letter so it prints cleanly at home, and it reads well on a phone or tablet in the kitchen.
You will find the classics because people want them, but every recipe is written from the technique up: which method, which fat, which acid pairs with which leavening, and why. That is the difference between a recipe that works once and one you understand.
Yes. Baked goods made from the recipes are yours to sell. The written recipes and photographs are not to be copied or resold. If you plan to sell, the Sell What You Bake kit covers the rules state by state.
Write to hello@bakehearth.com and we replace it within 3 business days or refund you. Full policy on the refund page.