A cupcake is a small cake designed to serve one person. It is baked in a small tissue paper or aluminum cup. Cupcakes, like larger cakes, can also be filled with icing and other cake decorations, such as fruit and candies.
The earliest description of what is now commonly known as a cupcake was in 1796. At the time Amelia Simmons wrote the recipe for "Light Cakes Bake in Small Cups" in American Cookery. The earliest reference to the term cupcake is in Eliza Leslie's Receipt Cookbook in 1828.
In the United States and some European countries, cupcakes are commonly served as coffee desserts and afternoon teas. The term "cupcake" was first mentioned in the United States in 1828. It's a small cake invented in the 19th century that was once called a revolution in the kitchen.
It goes from weighing ingredients to measuring ingredients while baking, so it saves a lot of time. Food historians have yet to find the exact origin of the cupcake name.
Currently, two theories exist regarding the origin of the term "cupcake." The first posits that cakes were originally baked in ceramic cups or cup-shaped molds, roughly the size of a teacup, hence the name. The second theory suggests that the ingredients for making cakes were measured using cups, hence the name "cupcakes."
Today, cupcakes come in a wide variety of flavors, sizes, shapes, and decorations. This is in contrast to one of the first cupcake recipes we know today. Making cupcakes is very convenient because they are easier to bake than larger cakes and save time. Large cakes take a long time to bake and tend to burn the surface if the temperature is not well controlled.
Here's how to make delicious cupcakes.
Ingredients: 3 eggs, 50 grams of low-gluten flour, 40 grams of sugar, 30 grams of corn oil, 30 ml of milk, and 2-3 drops of lemon juice.
Production steps：
1. Mix corn oil and pure milk with an egg beater;
2. Sieve the cake powder into the egg yolk basin, and stir in a Z-shape while sifting. This is not easy to agglomerate, then add the egg yolk and stir evenly, and the egg yolk paste is completed;
3. Whisk the egg whites, you can drop some lemon juice to help beat and remove the fishy smell;
4. Add the sugar into the protein 3 times and beat until it becomes meringue;
5. Pour one-third of the meringue into the egg yolk and mix evenly, then pour the mixed solution back into the egg white, and mix everything evenly;
6. Add low-gluten flour into it, and stir slowly with a mixer;
7. Squeeze the prepared cake batter into the paper cup, and fill it to half full;
8. After preheating the oven to 110 degrees, put the cupcakes in and bake.
From their humble origins to their status as culinary icons, cupcakes continue to captivate palates worldwide with their irresistible charm and versatility.
