Multitalented chef-teacher-restaurateur Goren manages to satiate sweet tooths without the burden of major calories. She creates and bakes two-bite cupcakes, well positioned to satisfy sweet longings. Even better than her more than 70 recipes (hard to believe) is her willingness to share her years of bakerdom. Who truly understands, for instance, that the reason to transfer cupcakes from tins to wire cooling racks is to avoid soggy bottoms? Or that to perfect the chemical interactions of ingredients demands that every item be exactly as described, from heavy cream that contains 35 to 40 percent milk fat to pure unsalted butter, no substitutions accepted? Once those fundamentals are explained, Goren continues with the piéces de résistance, separated into cupcakes with fillings, toppings, chocolate, and savories and for special occasions. Combinations are unique and mouthwatering, such as Oreo cookie, strawberry surprise, black forest, and leek, mushroom, and thyme with goat cheese frosting. Clear directions for each recipe (though color photographs don’t accompany every one) help guide anyone to produce biteful delights.