Asian Cupcakes Recipes

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A cupcake, in British English is called fairy cake. And for Australian English is called patty cake or cup cake. This is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. Frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Cupcakes have become as trendy as pregnant celebrities. Their popularity comes from their delicious nature, cute packaging and decorative toppings. Due to the cupcake’s status as the cool dessert, many cupcake parlors have popped up around the world.

Proper Cupcake Etiquette
By licking the frosting off the top of cupcake will only creates a spitty mess of the delicious creamy topping. There is a proper way to eat a cupcake. When eating a cupcake one must present composure and elegance. Start by unwrapping the entire cupcake. Take a fork and gently slice a piece from the cupcake making sure you have the perfect cake to frosting ratio. Put this in your mouth and cherish the flavors. Lightly chew until the cake is soft and the frosting has melted all over your mouth. This will create a bolus and as you swallow the mushy cupcake your epiglottis will block the trachea allowing the bolus to transmit to the esophagus.

These days ice cream cupcakes are very popular at birthday parties or any children’s parties that are available. Every child is amazed about the looks of delicious ice cream cupcakes. To make a cup cake is quite easy. Actually, people think that these sorts of cupcakes are made of ice cream. But the illusion of the ice cream cupcakes is that it looks like an ice cream, but the fact is that it is all icing. There is a huge difference between icing and ice cream. While ice cream is cold and it would melt whenever the weather would be hot and warm. And icing would stay on because the ingredients of icing is only powdered sugar with a few drops of water and perhaps some vanilla extract added or there would be added some color extract to it or food coloring. You can make the ice cream cupcakes look very attractive to children. You can perhaps add some candy or sprinkles on top on the icing.

A Hostess Cupcake, showing the typical "snack cake" style 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. 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 persisted, 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. Cupcakes have become more than a trend over the years; they've become an industry. In the last two years, cupcakes really exploded with more cupcake-centric bakeries opening nationwide.

Cupcake recipes
A selection of gourmet cupcakes: A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. Because their small size is more efficient for heat conduction, cupcakes bake much faster than layer cakes.

A "cake in a mug" is a variant that gained popularity on many internet cooking forums and mailing lists. The technique uses a mug as its cooking vessel and can be done in a microwave oven. The recipe often takes fewer than five minutes to prepare. A butterfly cake is a variant of cupcake, also called fairy cake for its fairy-like "wings". They can be made from any flavor of cake. The top of the fairy cake is cut off or carved out with a spoon, and cut in half. Then, butter cream, whipped cream or other sweet filling is spread into the hole. Finally, the two cut halves are stuck into the butter cream to look like butterfly wings. The wings of the cake are often decorated using icing to form various patterns. A cake ball is an individual portion of cake, round like a chocolate truffle, that is coated in chocolate. These are typically formed from crumbled cake mixed with frosting, rather than being baked as a sphere. A gourmet cupcake is a somewhat recent variant of cupcake. Gourmet cupcakes are large and filled cupcakes, based around a variety of flavor themes, such as Tiramisu or Cappuccino. In recent years there has been an upcropping of stores that sell only gourmet cupcakes in metropolitan areas, such as Crumbs Bake Shop. A fairy cake is a much smaller version of a cupcake.

A cupcake pan, made of tinned steel. Originally, cupcakes were baked in heavy pottery cups. Some bakers still use individual ramekins, small coffee mugs, large tea cups, or other small ovenproof pottery-type dishes for baking cupcakes. Cupcakes are usually baked in muffin tins. These pans are most often made from metal, with or without a non-stick surface, and generally have six or twelve depressions or "cups". They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is 76 mm in diameter and holds about 110 g, although pans for both miniature and jumbo size cupcakes exist.

Individual patty cases, or cupcake liners, may be used in baking. These are typically round sheets of thin paper pressed into a round, fluted cup shape. Liners can facilitate the easy removal of the cupcake from the tin after baking, keep the cupcake moister and reduce the effort needed to clean the pan. The use of liners is also considered a more sanitary option when cupcakes are being passed from hand to hand. Like cupcake pans, several sizes of paper liners are available, from miniature to jumbo.

In addition to paper, cupcake liners may be made from very thin aluminum foil or, in a non-disposable version, silicone rubber. Because they can stand up on their own, foil and silicone liners can also be used on a flat baking sheet, which makes them popular among people who do not have a specialized muffin tin. Some of the largest paper liners are not fluted and are made out of thicker paper, often rolled at the top edge for additional strength, so that they can also stand independently for baking without a cupcake tin. Some bakers use two or three thin paper liners, nested together, to simulate the strength of a single foil cup.
As an alternative to a plate of individual cakes, some bakers place standard cupcakes into a pattern and frost them to create a large design, such as a basket of flowers or a turtle.

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