- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
The first mention of cupcake was in 1796 in "American Cookery" by Amelia Simmons. The recipe noted "a cake to be baked in small cups".
In 19th century there were two names for this cake, cup cake and cupcake. "A standard cupcake uses the same basic ingredients as standardized cakes: butter, sugar, eggs and flour. Because of their small size, they cook much faster than a standard sized cake.
As to the pan that you cook a cupcake in, originally they were baked in heavy pottery pots. Now they are usually baked in muffin tins. Also paper liners are used to bake cupcakes. They are placed in muffin pan for each cupcake.
Recipe for little Chocolate Cakes (cupcakes)
1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
3 ounces chocolate, melted
3/4 cup milk
1 teaspoon vanilla
Sift flour with baking soda and salt. Cream shortening with sugar until fluffy. Add eggs and beat well, then add chocolate. Blend. Add sifted ingredients alternately with milk. Add vanilla. Fill greased pans 2/3 full and bake in moderate oven (350 degrees) about 20 minutes. Makes 20.
From: "The American Woman Cook Book" by Ruth Berolzheimer. 1946.
My Mom and Grandma's favorite cook book.
In 19th century there were two names for this cake, cup cake and cupcake. "A standard cupcake uses the same basic ingredients as standardized cakes: butter, sugar, eggs and flour. Because of their small size, they cook much faster than a standard sized cake.
As to the pan that you cook a cupcake in, originally they were baked in heavy pottery pots. Now they are usually baked in muffin tins. Also paper liners are used to bake cupcakes. They are placed in muffin pan for each cupcake.
Recipe for little Chocolate Cakes (cupcakes)
1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
3 ounces chocolate, melted
3/4 cup milk
1 teaspoon vanilla
Sift flour with baking soda and salt. Cream shortening with sugar until fluffy. Add eggs and beat well, then add chocolate. Blend. Add sifted ingredients alternately with milk. Add vanilla. Fill greased pans 2/3 full and bake in moderate oven (350 degrees) about 20 minutes. Makes 20.
From: "The American Woman Cook Book" by Ruth Berolzheimer. 1946.
My Mom and Grandma's favorite cook book.