I’ve been getting some really over-the-top cookbooks lately. I thought Vegan a La Mode about vegan ice “cream” (this week’s drawing) was a little out there, but this week’s book, “Hello Cupcake!” by Leila Lindholm is even more exotic.
All the recipes list ingredients in weights (ounces), rather than volume (cups). This is the best way to ensure consistency between your finished product today vs. your finished product a year from now, and it’s how professional bakers, British and Europeans cook. Most Americans don’t want to be bothered with a scale, though. Well, you’ll need to get one, or pull yours out of storage to make the most of the recipes in this tome.
I will admit that these recipes and pictures do, in any case, look luscious, and if I were independently wealthy and could hang around in my kitchen all day, it would be fun to play with them. Could even serve as a rainy Saturday project for, well, OK never.
If you want a chance at greatness however, throw your name in the hat, by sending an e-mail containing your NAME, MAILING ADDRESS and the NAME OF THE BOOK you want to jennie.geisler@timesnews.com.

Last week’s winner, of “Vegan a la Mode” is Teresa Chatman. I’ll pop it in the mail today.
For a taste of the cupcake book, I’ll add one of the more pedestrian recipes in Linholm’s book, modified to include only the American measurements.
STRAWBERRY CUPCAKES
2 eggs
5 ounces sugar
1 teaspoon vanilla extract
2 1/2 ounces butter
2 1/2 ounces milk
9 ounces all-purpose flour
1 1/2 teaspoon baking powder
1 pinch salt
Grated peel and juice from 1 lemon
10 1/2 ounces fresh strawberries
1. Turn the oven to 345 degrees.
2. Whisk eggs, sugar and vanilla until white and really fluffy.
3. Melt the butter and add the milk; then mix it into the eggs.
4. Mix the flour, baking powder and salt, and carefully fold it into the egg mixture.
5. Mix in the grated peel and lemon juice.
6. Slice the strawberries and carefully fold them into the batter.
7. Set out paper cups in a muffin tin and fill the cups until 2/3 full with the mixture.
8. Bake them in the middle of the oven for about 20 minutes. Leave them to cool.

CREAM CHEESE FROSTING
2 ounces softened butter
17 1/2 ounces confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
3 1/2 ounces cream cheese
Fresh strawberries for garnish
1. Whip the butter, sugar, vanilla, lemon juice and cream cheese until creamy.
2. Spread the frosting on the cupcakes.
3. Garnish with strawberries.