Hugo Reyes, corporate pastry chef for BR Guest Hospitality, which owns both of the restaurants where this cupcake is served, pays homage to a Girl Scout cookie by preparing it in cupcake form. He makes a classic chocolate cupcake, but with extra egg yolks to make it more rich. He frosts it with a caramel icing made with egg whites, sugar, butter, vanilla and housemade caramel sauce. Then he dusts it with toasted coconut and tops it with a Samoa Girl Scout cookie, of which he expects to ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.