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packets of gelatin, then let the mixture sit for about 5 minutes. 3 On the stove, bring the sugar and water to boil. Once it’s boiling, give it one stir with a wooden spoon to make sure there are no sugar granules stuck to the bottom, and let it boil for an additional 2 minutes. 4 Turn the mixer on low and slowly pour the sugar mixture in with the gelatin mixture (be careful, hot sugar hurts). Once it’s completely mixed in, turn the mixer on high. 5 Once the mixture becomes stiff (the peaks won’t be stiff, but you’ll hear the mixer slow down), spray a rubber spatula with spray oil and scrape out the marshmallow on to an 8 x 8-inch baking dish sprayed with spray oil and lined with spray-oiled plastic wrap. 6 Mix the powdered sugar and cornstarch together in a small bowl. Once the marshmallow has cooled, cut it into squares, and dust the top with the powdered sugar mixture. This takes the stickiness away. 7 Let it sit out overnight (but no more than 8 hours) to develop a crust on top. Once the crust has developed, spray it with spray oil and cover it with the plastic. NOTE: Knox is my preferred brand of gelatin. If you want to keep these vegetarian, you can use agar agar and carrageenan. YIELD: 64 (1-inch) marshmallows

KEEPS: About a week at room temperature, or in the fridge for three weeks

FONCER DOUGH

In my personal opinion, this is the most important recipe in this book. Seriously, you can use it for everything from quiche to pie dough, and it’s super easy to make. Wow, you’re lucky!

¾ cup water

½ cup sugar

2 teaspoons salt

¾ pound butter, cut into 1-inch pieces

1 pound pastry flour

6 egg yolks

HOW TO MAKE IT

Start the day before—In the bowl of a standing mixer with a dough hook attachment, place the sugar and water and stir until the sugar dissolves. Then add the salt. Add the butter and start the mixer on low (with the dough hook). Slowly add the pastry flour and, once the butter and flour are fully incorporated, add the egg yolks. It’s important to stop mixing once the egg yolks are incorporated. Mixing too long will make the gluten too strong and will shorten the dough. Shape the dough into a ball and flatten it into a disc. Wrap it with plastic and chill it overnight.

YIELD: About 2 pounds

KEEPS: About three weeks wrapped in plastic in the freezer

SIMPLE SYRUP

Simple syrup has a lot of applications. In this book it’s mainly used to add shots of flavor to cupcakes, so my syrup recipe is rather thin. However, you can double the sugar to make a thicker sorbet or popsicle base and many other things. I strongly suggest making a big batch of this so you’ll always have some on hand.

1 cup water

1 cup sugar

HOW TO MAKE IT

Place the sugar and water in a small saucepan and bring to a simmer. 2 Make sure all the sugar is dissolved in the water, and you’re done! YIELD: 2 cups

KEEPS: About a week covered at room temperature, or about a month covered in the fridge

HAPPY HOUR

MOJITO

I have a newfound love for mojitos. At a vegan restaurant in San Francisco, I was served one with the addition of ginger and blackberries, and I couldn’t believe I had not included the mojito in my life sooner. This cupcake only uses the ginger, but if you’d like to add blackberries, no one’s stopping you.

Cupcakes

1 recipe Vanilla Bean Cupcakes

¼ cup grated fresh ginger

½ cup fresh mint

2 vanilla beans, scraped

1 recipe Simple Syrup

1 cup rum

Frosting

1 recipe Vanilla American Buttercream

(page 27)

¼ cup rum

2 tablespoons fresh mint, finely shredded

Candied Mint Garnish

12 large whole fresh mint leaves

1 egg white

½ cup sugar, for sprinkling (you might not

need all of it)

HOW TO MAKE IT

Candied Mint Garnish Start the day before—Brush the mint leaves with the egg white and sprinkle them with sugar, then set them aside to dry. This is a quick way to candy herbs.

Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions. Add the grated ginger, mint, and the scrapings from the vanilla beans to the batter and bake according to the recipe directions. Mix the rum