A Cup Of Cake
STORY
The Story of Cupcake The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories : one, the cakes were originall cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.
In the beginning, cupcakes were sometimes called “number� cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expaned to a wide variety of ingredients, measurements, shapes, and decorations but this was one of the first recipes for making what we know today as cupcakes.
Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins.
Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes.
Baking Tools
baking sifter
baking cup
baking pan
measuring spoon
measuring liquid
rubber spatula
hand mixer
whisk
mixing bowls
cooling rack
icecream scoop
measuring cup
Ingredients
vanilla extract
sugar
confectioners sugar
baking powder
baking soda
cocoa powder
milk
eggs
honey syrup
butter
salt
all purpose-flour
Chocolate Cupcake 1 1/3 cup 1/4 tsp 2 tsp 3/4 cup 1/8 tsp 3 tbsp 1 cup 2 eggs 3/4 tsp 1 cup 2 tbsp
all - purpose flour baking soda baking powder cocoa powder salt butter granulated sugar vanil a extract milk honey syrup
Butter Icing Frosting 1 cup 2 cup 1/4 cup
butter confectioners’ sugar milk
How to be cupcake 1 2
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7 . Fill baking cup 2/3 full of batter. 6 . Add honey syrup and beat until smoote. 5 . Add cocoa powder and mix until well. 4 . Add vanilla extract and beat, then pour in to the - Flour mixture Add a cup of milk.
3 . Add eggs at a time beating well with each addition. 1 . Preheat oven to 35oF (180c) 2 . Shift together flour, baking soda, baking powder, salt. - Flour Mixture In a large bowl, mix sugar and butter, beat with a hand mixer.
8 . Bake in preheat oven (350F) for 15-17 minutes.
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How to Butter Icing Frosting 1. In a mixing bowl, beat a cup of butter with a hand mixer for 2-3 minutes.
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2. Gradually add sugar and beat until pale and fluffy. 3. Add milk and beat until smote. 4. Add coloring and prepare a piping bag.
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