Cupcakes are muffins that believed in miracles. While cake in some form or the other has always been around, but the first origin of cupcakes can be dated back to the 17th century, when a notation of “a cake to be baked in a small cup” was written in American Cookery but clearly there is no single inventor of cupcakes.
Cupcakes are bite sized cakes topped with some icing or fruits, nuts and candies that serve as a perfect delight for an individual. ‘Cupcakes’ either got their names because they were originally baked in cups made to serve an individual portion or the ingredients were measured out by the actual cup.
The small size, dainty appearance and individual portioning made the cupcake an easier alternative to slicing an entire cake and hence it gained more popularity. Cupcakes were originally baked in ramekins and actual tea cups unlike the paper liners or bake ware we have today.
Today cupcakes come in a variety of flavors and styles. From simple buttercream frosted cupcakes to fondant themed cupcakes these mini cakes are loved by all. Cupcakes are too cute to say no to. Cupcakes are a quick sweet fix, they are so easy to bake, frost and eat too. So, if you want to eat something sweet and satisfying, you should be eating cupcakes!
Being a baker myself, I can tell you cupcakes are one of my most favorite on the menu – to bake and eat as well. They are little heavenly treats perfect to satiate your sweet tooth. Moreover cupcakes can be whatever you want them to be: creative and fun, simple and delicious.
A few trivia’s about these mini cakes-
- The largest cupcake was 4ft tall, weighed around 1224 pounds and a 10 ft breadth.
- There is a record of eating the most cupcakes and its 29 cupcakes in 30 seconds. That’s about one second for each cupcake WOW!
- SPRINKLES in CALIFORNIA, is the first cupcake bakery to debut a “Cupcake ATM”, which can hold up to 350 cupcakes at a time.
- The best way to eat a cupcake is not the default way of throwing the whole thing in your mouth. It goes like this,
Start by gently removing the top portion of the cupcake from the wrap, and you will still have the bottom portion in your second hand. Then slowly place the part of the cupcake on the part inside the wrap. This forms a sandwich, and that’s how you eat a cupcake.
However cupcakes are way too delicious; and people rarely have the time for this, so just throw that delicious cupcake in your mouth!
Sometimes you just need a cupcake. This is life, friends. Mini cake topped with frosting and sprinkles is a necessity in my world, and it should be in yours too!
So, here is my most favorite cupcake recipe. Ready, Get Set, Bake!
- 1/2 cup all purpose flour see
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup milk preferably whole or
- 2% milk
- 3/4 cup powdered sugar
- 3 tablespoons unsalted butter at room temperature
- 1/4 teaspoon pure vanilla extract
- 1-2 teaspoons milk I used whole milk
FOR THE CUPCAKES:
- Preheat oven to 350°F. Spray 5 muffin cups or place 5 liners in a muffin pan.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the egg and sugar for about 30 seconds. Add the vanilla extract and melted butter and whisk until well combined.
- Add half the dry ingredients to the wet ingredients and whisk until just combined. Add the milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined (being careful not to overmix).
- Divide the batter evenly between 5 muffin cups (each cup will be between 2/3 and 3/4 full). Bake for 14-16 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
FOR THE FROSTING:
- Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk, if it appears too thin add a little more powdered sugar.
- Frost the cupcakes using a butter knife. Top with sprinkles, if desired.
Proper flour measuring: Fluff the flour with your measuring cup to lighten it. Scoop the flour and level off with a knife. This frosting makes enough to spread a moderate layer on top of each cupcake. If you would like a generous amount of frosting, or if you want to pipe the frosting on top of the cupcakes, you can double the frosting.
About the Author: Hey there! I’m Leandra and I am the girl behind this little home bound bakery called “Lee’s Delicacee’s. At Lee’s Delicacee’s, we specialize in personalizing your dream come true cakes for every occasion. All are cakes and bakes are strictly made to order and are baked from scratch and carefully customized as per your requirements. Do like and follow us on: www.facebook.com/LeesDelicacees www.instagram.com/LeesDelicacees