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.
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.