Cupcakes Recipes

Application Cupcakes Recipe complete with English so you can easily make cupcakes.

Cupcake is a stored little cake and paper-coated bowl. Cupcake made from flour, butter, egg, and sugar which then given various toping with various variations such as Butter Cream, Whipp Cream, Frosting, Cooking Chocolate, Fondan, Edible, and Edible Image.

History:

The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in "Eliza Leslie's Receipts cookbook" in 1828 in Receipt of Pastry, Cakes, and Sweetmeats.

In the early 19th century, there are two different uses for the term 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 names 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, round cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are topped with elaborate icing.

The other kind of "cup cake" is credited 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 are more commonly baked in tins as layers or loaves. In later years, the 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, as compared to pound cake.

The names of these are to be baked; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.