Originally referred to as number cakes or “1234 cakes” (based on the measures of the ingredients), these sugary delicacies of 1700s have reached their own level of importance and appeal for the dessertarian of the present era.
“Cupcakes take the cake.” Unknown Author
While the earliest description of today’s cupcake was based as a recipe for “a light cake to bake in small cups” as written in American Cookery (1796) by Amelia Simmons, the term “cupcake” itself was seen earlier as per Eliza Leslie’s Receipts cookbook in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” (1828). Though the early 19th century saw the distinction between “cup cake” (based on measures or cups” and the cupcake, the difference was more for the baker’s perspective. Over the years, cupcakes turned from the simple delights to those with frosting, icing, sprinkles and sparkles. With the redesigning and reassembling and additions of ingredients, flavours and colours, the “cupcake” became a palatable fest and an art by itself. For special occasions, elaborately designed and frosted cupcakes have replaced the specially designed cakes, for a while.
With the arise of a variety of cupcakes, many other variants to the regular baking techniques have been seen. Like the popular “cake in mug” (made in a microwave) or “cake in a jar” are other ways of making cupcakes. By the latter technique, a glass jar instead of muffin tins or cupcake liners is used to bake the mix. Of the specially designed variants, are the fairy cakes or butterfly cake, a variant of cupcake made from any flavour of the cake. The top of the cupcake is cut off or carved out with a spoon and cut in half. Butter cream, whipped cream, jam or similar sweet fillings are spread into the hole. Finally the two cut halves are stuck into the butter cream to resemble butterfly wings with the “wings of the cake” being often decorated using icing to form various patterns.
Likewise “cake balls” are individual portion of cake, round like a chocolate truffle, coated in chocolate and made from crumbled cake mixed with frosting (than being baked) made as a sphere. Yet the specialty are in the “gourmet cupcake” of today, a recent variant of the routine cupcake. These “gourmet cupcakes” are large filled cupcakes, based around a variety of flavor themes like Tiramisu, Cappuccino, Oreo cookie shards, M &M rich and other exotic flavours.
“When you look at a cupcake, you’ve got to smile.” Anne Byrn
With each cupcake getting it’s special days, for the Chocolate Cupcake Day (October 18th) it would be fun to redesign the simple chocolate cupcakes as elaborate fairy cakes, sprinkles and icing or simply experiment and enhance the available recipe to an exotic twist. For that’s the fun with the sugar rush and art of dessert.
Sugar And Spice... Among Other Things 