Many things I'm about to write tonight and having no idea which one to be wrote first. So, I decided to write and share a picture of birthday cupcake that I just finished bake it today.
It's still chocolate cupcake with the butter cream and fondant decoration. The cupcake is served for my cousin, Carin who is having her birthday today and about going to study abroad this/next month. Besides the cupcake, I also made the birthday card. I'm using A4 HVS paper, kuarto, and origami paper as the material. And here they are.
Actually the cake would be served as a surprise cake tonight, but unfortunately it was rain in the evening then the meeting was canceled. Some hours later (definitely means right now when I am typing this), the rain already abate but still we can't meet because she is going out with her parents. So, we just make up new plan about tomorrow that she and my other cousin will come to my house. I hope the frost won't be in damaged since I just put it on my dining table along the night.
p.s. Happy Birthday, Carin! Wish you all the best dear. :)
December 20th 2010 is the day of me and Dhidha's 30th months anniversary. I used to think about something new to celebrate our anniversary. So, I decided to bake our anniversary cupcakes while learning this new thing which is I concerned so much. And here they are.
I am so new in baking cookies and cakes. I remember the first time I baked cupcakes it was soooo embarrassing. It was too bad and I started to think that I am not so good playing with oven. Maybe I just don't get the chemistry with "this thing". :p
So, I started to think what about "unbaked in oven" cupcakes. I started to ask some seniors of baking, "Is there any other ways besides bake cupcakes in oven to be able to decorate it?" and both replied no. I was frustrated and had no idea about my plan. Then I started to search some information about steam-cake and wish it would be able to be base of the cupcakes. And Thank God, I got it! :D
The base cake was steam-brownies. It just becomes cupcakes because I was put it in the cup, not merely because of the ingredients measurements. Here I share the recipe that already get my modification:
Ingredients:
6 eggs
150gr sugar
1/2 tsp emulsifier
1/2 tsp salt
1 tsp vanilla powder
125gr wheat flour
45gr chocolate powder
100gr margarine, melt it.
100 gr milk cooking chocolate , melt it.
50 gr condensed milk
How to Bake?
1. Mix and sieve wheat flour and chocolate powder.
2. Mix margarine, melt chocolate, and condensed milk, stir them.
3. Heat the steamer.
4. Mix sugar, emulsifier, and eggs.
5. Put the mix of wheat flour and chocolate, stir them.
6. Put the mix of margarine, melt chocolate, and condensed milk, stir them all.
Pour the dough to the paper cup in almost full. Steam for about 10 minutes in medium heat.
Cupcakes ready to be frosted and served.
P.S. "Happy Our The Most Unique Anniversary Ever, Baby D! I Love You!"
HistoryThe 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
- 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.
Pans and Liners
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
Actually the cake would be served as a surprise cake tonight, but unfortunately it was rain in the evening then the meeting was canceled. Some hours later (definitely means right now when I am typing this), the rain already abate but still we can't meet because she is going out with her parents. So, we just make up new plan about tomorrow that she and my other cousin will come to my house. I hope the frost won't be in damaged since I just put it on my dining table along the night.
