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Hi there! I decided to research about cupcakes because I was reading a fictional cupcake book. Hope you enjoy the cupcake facts!
The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated.
There are two theories: one, the cakes were originally cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup. In the beginning, cupcakes were sometimes called “number” cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. Clearly, cupcakes today have expanded to a wide variety of ingredients, measurements, shapes, and decorations – but this was one of the first recipes for making what we know today as cupcakes.
Cupcakes were convenient because they cooked much quicker than larger cakes. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins.
Since their creation, cupcakes have become a pop culture trend in the culinary world. They have spawned dozens of bakeries devoted entirely to them. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus.
There are cookbooks, blogs, and magazines specifically dedicated to cupcakes. Icing, also called frosting in the United States, is a sweet often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods.
Elizabeth Raffald documented the first recipe for icing in 1769 in the Experienced English Housekeeper, according to the Food Timeline. The simplest icing is a glace icing, containing powdered sugar and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water.
More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheese or sour cream, or by using ground almonds (as in marzipan). 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” was written in American Cookery by Amelia Simmons.
The earliest documentation of the term cupcake was in ‘Seventy-five Receipts for Pastry, Cakes, and Sweetmeats’ in 1828 in Eliza Leslie’s Receipts cookbook. 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 remained, 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.
The other kind of “cup cake” referred to a cake whose ingredients were measured 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 were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these 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, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; “cup cake” uses a volume measurement, and “pound cake” uses a weight measurement. Cupcakes have become more than a trend over the years, they’ve become an industry!
Paper baking cups first hit U.S. markets after the end of the World War II. An artillery manufacturer called the James River Corporation began manufacturing cupcake liners for U.S. markets when its military markets began to diminish. By 1969, they consolidated business as a paper company and left artillery manufacturing behind.
During the 1950s, the paper baking cup gained popularity as U.S. housewives purchased them for convenience. Their flexibility grew when bakers realized that they could bake muffins as well as cupcakes in the baking cups. The modern idea of the cupcake is probably different from the historical origin of the phrase.
Imagine what it would be like being a cook in 19th-century Britain or North America. When food historians approach the topic of cupcakes, they run into a gray area in which the practice of making individual cup-sized cakes can become confused with the convention of making cakes with cup-measured ingredients. The notion of baking small cakes in individual containers probably began with the use of clay or earthenware mugs.
It could have been a way to use up extra batter; to make the most efficient use of a hot oven by placing small ramekins, or little baking dishes, in unused spaces; or to create an evenly baked product fast when fuel was in short supply. Early in the 20th century, the advent of multi-cupcake molded tins brought modest mass production methods to cupcake making, and a modern baking tradition was born. Cakes in some form have been around since ancient times, and today’s familiar round cakes with frosting can be traced back to the 17th century, made possible by advances in food technology such as: better ovens, metal cake molds and pans, and the refinement of sugar.
I got it at storify.com but I originally got it at Google Images.
Websites I used:
Hey there! This is the 25th book recommendation list! Thanks so much!
1. Criss Cross by Lynne
2. Like the Willow Tree by Lois Lowry
3. Pearl the Cloud Fairy by Daisy Meadows
4. Crispin by Avi
5. Vacation Under the Volcano by Mary Pope Osborne
6. A Good Day For Haunting by Louise Arnold
7. Ereth’s Birthday by Avi
8. Becca at Sea by Deirdre Baker
9. TheCameo Necklace by Evelyn Coleman
10. Otherwise Known as Sheila the Great by Judy Blume
11. Poppy and Ereth by Avi
12. Sophia’s War by Avi
13. Angel Secrets by Miriam Chaikin
14. The Glass Mountain by Jan Pienkowski
15. Stars Beneath Your Bed by April Pulley Sayre
16. Home by Carson Ellis
17. Earth by Elaine Landau
18. Homegrown House by Janet S. Wong
19. The Oxford Illustrated Book of American Children’s Poems by Donald Hall
20. From Sea to Shining Sea by Gertrude Chandler Warner
21. Three Adventures of the Boxcar Children by Gertrude Chandler Warner
22. The Aldens of Fair Meadow Farm by Patricia MacLachlan
23. Saving Sky by Diane Stanley
24. 13 Gifts Wendy Mass
25. Fawn and the Prankster by Disney
26. The Ghost in the First Row by Gertrude Chandler Warner
27. Twister on Tuesday by Mary Pope Osborne
28. In the Garbage by J.C. Greenberg
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Hi there! Here’s the 11th book recommendation list!
1. Littles Go To School by John Peterson
2. The Lost Princessby Debbie Dadey
3. The War that Saved My Lifeby Kimberly Brubaker Bradley
4. The Year the Swallows Came Earlyby Kathryn Fitzmaurice
5. The Case of the Missing Moonstoneby Jordan Stratford
6. Amber Brown Is Tickled Pinkby Paula Danziger
7. The Littles and the Trash Tiniesby John Peterson
8. Riddlesby Pam Rosenburg
9. The Barefoot Book of Ballet Storiesby Jane Yolen and Heidi E. Y. Stemple
10. The Mystery of the Traveling Tomatoesby Gertrude Chandler Warner
11. Nevada by Julie Murray
12. Calliope Day Falls . . . in Love?by Charles Haddad
13. Summer’s Endby Audrey Couloumbis
14. One Hundred and One Read Aloud Classicsby Pamela Horn
15.Ivy’s Ever Afterby Dawn Lairamore
16. Easter Paradeby Eloise Greenfield
(Please note that I couldn’t find the real riddle book)
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Hi there! Please note that I made a title change. Here is the 10th book recommendation list.
1. P.S. Longer Letter Later by Paula Danzinger & Ann M. Martin
2. Winter Pony by Jean Slaughter Doty
3. Horrible Harry and the Dragon War by Susy Kline
4. Forever Amber Brown by Paula Danziger
5. Horrible Harry’s Secret by Susy Kline
6. The Giraffe and the Pelly and Me by Ronald Dahl
7. The Small Adventure of Popeye and Elvis by Barbara O’Conner
8. Red Berries White Clouds Blue Sky by Sandra Dallas
9. Mary Poppins and the House Next Door by P.L. Travers
10. Kirsten’s Promise by Janet Shaw
11. The Monster Mouse Mystery by Laura Lee Hope
12. Princess Posey and the Tiny Treasure by Stephanie Greene
13. Mary Poppins in the Park by P.L. Travers
14. How Tia Lola Ended Up Starting Over by Julia Alvarez
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