The term "cupcake" is first mentioned in 1828 on Eliza Leslie's Receipts cookbook in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats". But before that in 1796 the notation of "a cake to be baked in small cups" was written by Amelia Simms in "American Cookery".
Cupcake is a revolutionary in cook and baking. Breaking with tradition of weighing ingredients at this time they ingredients began to be measured in cups. Besides that, the small size of the cupcake could save tremendous time in the kitchen. Cups were convenient because hearth ovens took a long time to bake large cakes. Faster time that is saved on baking cupcake helps bakers to be able to do other things.
In 1900's cupcakes became popular kids treats partly due to their ease in baking. Cupcakes were no more popular during that time period than they are today. What is different today is that cupcakes have gone crazy. In the early 21st century, a trend for cupcake shops was reported especially in United States. Adults associate cupcakes with memories from their childhood, and kids also love to consume cupcakes. Traditionally they have been made for children in basic flavors, but today cupcakes are more playful, hip, and glamorous in many flavors.
Variants
Cupcake baking pans are available in three sizes; small (mini), medium (regular), and large. Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual small coffee mugs or large tea cups. Today, specialized pans are made for baking cupcakes. These ovenproof pans are mostly made from metal and generally have six or twelve "cups". They may also made from stoneware, silicone rubber, or other material. A standard cup is 3 inches (76mm) in diameter and holds about 10 gr.
Cupcake also can be baked in paper liners. These are typically round sheets of thin paper pressed into a round fluted cup shape. I prefer paper liners most of the time because the cupcakes are easier to get out of the pan, easier to handle, and they stay fresh longer. Paper liners are available in a wide range of sizes, colors, and patterns. In addition to paper, cupcake liners may be made from very thin aluminum foil.
If we want to make a topping on the cupcake, we have to grease the cups with butter, margarine, shortening, cooking oil spray, or baking oil spray. After that we can put a topping to the top of cupcake.
The amount of batter we put in the cup determines the shape of the cupcake. Cups filled two-thirds full bake into the traditional cupcake shape. If you fill the pan half full, it will rise to the edge or slightly below the edge and you will have a small, straight-top cupcake. If you fill the cup three-quarters full the cupcake will rise above the edge of the liner and expand outward.
Storing Cupcake
Store cupcakes in a plastic airtight container in the refrigerator. They will stay fresh for several days. The only cupcakes that need to eat within a day of preparing are ones that use uncooked eggs in the frosting.
Cupcakes with fondant (plastic icing) decoration could not be saved in the refrigerator. To store cupcake, we only need to put it on the cool place. A room with air conditioner (AC) inside could be the best place to store.
Cupcakes with butter decoration (like butterfly cake) could be saved in the refrigerator but don't put plastic airtight on it because it will damage the decoration you made.
Transporting Cupcake
When transporting cupcakes to a location for an event or giving it as a gift use plastic packaging designed especially for cupcakes. These containers are available at cake supply stores or online suppliers. Another good way to transport cupcakes is to place them back into a clean cupcake pan once they are frosted and decorated.
Reference:
http://en.wikipedia.org/wiki/Cupcake
http://crazyaboutcupcakes.com/learning.htm
Cupcake is a revolutionary in cook and baking. Breaking with tradition of weighing ingredients at this time they ingredients began to be measured in cups. Besides that, the small size of the cupcake could save tremendous time in the kitchen. Cups were convenient because hearth ovens took a long time to bake large cakes. Faster time that is saved on baking cupcake helps bakers to be able to do other things.
In 1900's cupcakes became popular kids treats partly due to their ease in baking. Cupcakes were no more popular during that time period than they are today. What is different today is that cupcakes have gone crazy. In the early 21st century, a trend for cupcake shops was reported especially in United States. Adults associate cupcakes with memories from their childhood, and kids also love to consume cupcakes. Traditionally they have been made for children in basic flavors, but today cupcakes are more playful, hip, and glamorous in many flavors.
Variants
- A "cake in mug" is a variant that gained popularity. The technique uses a mug as its cooking vessel and can be done in a microwave oven with a very simple recipe.
- A "butterfly cake" is a variant of cupcake which is also called "fairy cake". The flavor is just the same as the other cupcake recipe. The difference was only about the topping that is decorated with butter, plastic icing, or gumpaste.
- A "cake ball" is an individual portion of cake, round like chocolate truffle. The technique is more frosting than baking.
Cupcake baking pans are available in three sizes; small (mini), medium (regular), and large. Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual small coffee mugs or large tea cups. Today, specialized pans are made for baking cupcakes. These ovenproof pans are mostly made from metal and generally have six or twelve "cups". They may also made from stoneware, silicone rubber, or other material. A standard cup is 3 inches (76mm) in diameter and holds about 10 gr.
Cupcake also can be baked in paper liners. These are typically round sheets of thin paper pressed into a round fluted cup shape. I prefer paper liners most of the time because the cupcakes are easier to get out of the pan, easier to handle, and they stay fresh longer. Paper liners are available in a wide range of sizes, colors, and patterns. In addition to paper, cupcake liners may be made from very thin aluminum foil.
If we want to make a topping on the cupcake, we have to grease the cups with butter, margarine, shortening, cooking oil spray, or baking oil spray. After that we can put a topping to the top of cupcake.
The amount of batter we put in the cup determines the shape of the cupcake. Cups filled two-thirds full bake into the traditional cupcake shape. If you fill the pan half full, it will rise to the edge or slightly below the edge and you will have a small, straight-top cupcake. If you fill the cup three-quarters full the cupcake will rise above the edge of the liner and expand outward.
Storing Cupcake
Store cupcakes in a plastic airtight container in the refrigerator. They will stay fresh for several days. The only cupcakes that need to eat within a day of preparing are ones that use uncooked eggs in the frosting.
Cupcakes with fondant (plastic icing) decoration could not be saved in the refrigerator. To store cupcake, we only need to put it on the cool place. A room with air conditioner (AC) inside could be the best place to store.
Cupcakes with butter decoration (like butterfly cake) could be saved in the refrigerator but don't put plastic airtight on it because it will damage the decoration you made.
Transporting Cupcake
When transporting cupcakes to a location for an event or giving it as a gift use plastic packaging designed especially for cupcakes. These containers are available at cake supply stores or online suppliers. Another good way to transport cupcakes is to place them back into a clean cupcake pan once they are frosted and decorated.
Reference:
http://en.wikipedia.org/wiki/Cupcake
http://crazyaboutcupcakes.com/learning.htm
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