Cupcakes have been a classic treat for centuries. In recent years, cupcakes have become more popular than ever. Cupcakes are easy to make and come in various flavours and sizes, making them an ideal choice for any occasion.
Brief History and Origin
The first known recipe for cupcakes was published in 1796 by Amelia Simmons in her book American Cookery. The recipe called for flour, sugar, butter, eggs, and pearlash, a form of baking soda. This simple recipe is believed to be the earliest form of what we now know as cupcakes.
In the early 19th century, cupcakes were called “number cakes” because they were baked in small tins with numbers on them. The number indicated how much of each ingredient was used in the recipe. These cakes were often served at children’s parties or other special occasions.
In the mid-1800s, baking powder became available, and recipes began calling for it instead of pearlash. This allowed for lighter and fluffier cakes that rose higher when baked. Cupcakes also began being frosted with buttercream frosting during this period which helped make them even more popular than before.
Cupcake – The Recipe
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Total time: 35 mins
- Servings: 12
Ingredients
- 110g softened butter
- 110g white sugar
- 2 eggs
- ½ tsp vanilla extract
- 110g all-purpose flour
- 2 tsp. baking powder
- Pinch of salt
For the buttercream
- 150g softened butter
- 300g icing sugar
- 1 tsp vanilla extract
- 3 tbsp. milk
- Pinch of salt
Instructions
- Prepare oven and preheat to 160 degrees C. Also, prepare 12 cupcake trays by inserting the cases.
- In a bowl, add sugar and butter, whisk using an electric mixer until fluffy and pale; add eggs, one by one and keep mixing until everything is well combined.
- Add flour, baking powder, vanilla extract and salt, and whisk until well combined. Transfer the batter to the cupcake cases.
- Place into the preheated oven and bake for 15 minutes or until an inserted toothpick in the centre comes clean. When ready, take them out of the oven, allow them to rest, and then place them on the wire rack until completely cooled.
For the buttercream
- Add butter and whisk until super soft; add vanilla extract, salt and icing sugar; keep whisking until consistent and smooth. Now add milk and whisk again.
- Transfer the mixture to the piping bag and pipe it onto the cupcakes before serving.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Red Velvet Cupcakes: These are fluffy, super moist, and chocolaty red velvet cakes are perfect to have. And the delicious cream frosting plays well with the cupcake. It will make you dance at every bite.
- Strawberry and Nutella Cupcake: Strawberry and Nutella are one of the best combinations for desserts and it is indeed superior in cupcakes too. basic cupcake with hint of Nutella and topped with swirls of strawberry and Nutella cream is just perfect.
- Lemon Blueberry Cupcakes: These cupcakes have vanilla cupcake base spiced up with hint of lemon and fresh blueberries. And the delicious tangy yet sweet lemon buttercream makes it extra special.
- Chocolate Cupcakes: Chocolate Cupcakes are the most popular ones. They are fluffy, moist and they literally melt in the mouth like chocolate bars. And the chocolate cream on the top completes the decadent tasting.
- Oreo Cupcakes: The classic vanilla cupcake batter has lots of bits of Oreos in it. This genius idea also has Oreo buttercream giving you true cookies and cream vibes within cupcakes.
