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C upcake’s Story
Content History of The Cupcake Origin of Icing
Origin of Cupcake
6 Origin of Liners
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Cupcake Recipes Collection
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Snowball Cupcake
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Red Velvet Cupcake
16 Ice-cream Cone Cupcake 20 Gorgetown Cupcake
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T O S I H of RY the cupcake
Origin of Icing Icing, also called frosting in the United States, is a sweet often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods. Elizabeth Raffald documented the first recipe for icing in 1769 in the Experienced English Housekeeper, according to the Food Timeline. The simplest icing is a glace icing, containing powdered sugar and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheese or sour cream, or by using ground almonds (as in marzipan).
Origin of CUPCAKE The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in 'Seventy-five Receipts for Pastry, Cakes, and Sweetmeats' in 1828 in Eliza Leslie's Receipts cookbook. In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.
The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement. Cupcakes have become more than a trend over the years, they've become an industry!
Origin of CUPCAKE Liners Paper baking cups first hit U.S. markets after the end of the World War II. An artillery manufacturer called the James River Corporation began manufacturing cupcake liners for U.S. markets when its military markets began to diminish. By 1969, they consolidated business as a paper company and left artillery manufacturing behind During the 1950s, the paper baking cup gained popularity as U.S. housewives purchased them for convenience. Their flexibility grew when bakers realized that they could bake muffins as well as cupcakes in the baking cups.
Cupcake Recipe
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“Moist chocolate cupcakes, topped with a mound of fluffy marshmallow frosting, and coated in pretty pastel coconut! These colorful snowball cupcakes make such a fun spring time treat! �
Ingredients 1 batch Simply Perfect Chocolate Cupcakes 2 cups sweetened flaked coconut, divided gel paste icing colors in Rose Pink, Lemon Yellow, and Royal Blue 2 1/4 cups granulated sugar, divided 1 cup light corn syrup 1/2 cup water 6 egg whites 1 tablespoon vanilla extract
Directions Yield: 30 cupcakes Bake and cool the cupcakes, according to the recipe Divide the coconut into 4 equal portions. Set aside 1 portion to remain white. Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, and Royal Blue) to each. Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside. Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water. Heat over medium-high until the syrup comes to a boil. Allow the syrup to reach a temperature of 240 degrees F (soft ball stage). Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff. Use an ice cream scoop to top each cupcake with frosting. Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly.
http://bakingamoment.com/snowball-cupcakes/
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Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Directions
2. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry.
Total Time: 40 min Preparation: 20 min Cook: 20 min Yield:24 frosted cupcakes http://www.foodnetwork.com/recipes/paula-deen/red-velvetcupcakes-with-cream-cheese-frosting-recipe.html
ICE-CREAM CONE
CUPCAKES
INGrEDIENTS 200g unsalted butter, softened 1 teaspoon vanilla extract 1 cup caster sugar 3 eggs 2 1/2 cups self-raising flour, sifted 1/2 cup milk
Directions 1. Preheat fan-forced oven to 180째C. Line muffin tin with paper patties followed by the icecream cones.
2. Beat the butter, vanilla and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs 1 at a time ensuring you beat them after each addition. Stir in flour and milk in half intervals.
3. It’s important to add something to the mixture at this stage – unlike normal cupcakes, which are round and stout, the icecream cone forces a longer shape meaning much of the cupcake is contained within the cone un-iced. So to avoid a dull batch of baked goods, add some chocolate chips or fruit like berries or mangoes to your mixture.
4. Fill the cones 2/3 full with mixture and bake for 15 to 17 minutes or until a skewer comes out clean.
5.Allow the cupcakes to cool before icing and adding sprinkles.
Meets Katherine and Sophie The cupcake sister Sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne are the cofounders of Georgetown Cupcake, stars of the hit series DC Cupcakes on TLC, and bestselling authors of The Cupcake Diaries and Sweet Celebrations.
nspired by their grandmother, in 2008, Katherine and Sophie traded careers in fashion and venture capital to follow their passion for baking and opened Georgetown Cupcake in Washington, DC. offers over 100 different flavors of cupcakes and ships its cupcakes nationwide.
Sophie and Katherine and their cupcakes have been featured in The New York Times, The Wall Street Journal, USA Today, The Washington Post, Better Homes and Gardens, Food & Wine, TV Guide, the NBC Today Show,
The Martha Stewart Show, The Oprah Winfrey Show, Live! With Kelly, ABC Nightline, Access Hollywood, Extra, Entertainment Tonight, People, InStyle, Town & Country, US Weekly, Redbook, Real Simple, and Cosmopolitan.