Cupcake is that individual decorated cake that is a huge hit. Want to know more about the cupcake? Follow the article below.
First of all, you need to know that the cupcake was not always called by that name. Since its original name is Fairy Cake, in Portuguese Bolo de Fada. And it is nothing more than an individual cupcake that can be filled and decorated in different ways. However, the recipe has a traditional base.
Name origin
In order to understand the origin, there are two explanations for the emergence of the name cupcake:
- The first is that in the 19th century cakes were initially baked in individual portions in containers similar to clay cups, so from this point of view the name means cup cake.
- The second explanation is that the ingredients used were measured in cups, all in small portions, so the history of the name would be linked to the practical and quick way of making, undeniably differentiating itself from large cakes.
Cupcake History
Above all, the famous cupcake is not as recent as we think, despite being much more popular today, the cupcake had its first appearance in a well-known American book and that was back in 1796, there it received the name of cake to be baked in cups.
Over time, the cupcake went through many changes until it became what we know today. In 1996 the first sweet shop opened in New York, from then on it became increasingly well known and became one of the most consumed sweets in the world.
Cupcakes have a different characteristic from other sweets, especially because they don’t really follow a defined pattern, as the dough can always be similar, however people can choose the filling they want, as well as make beautiful decorations.
It is definitely on the list of gourmet foods and can be served at afternoon tea, birthdays and even weddings. The American cupcake has a drier dough, while the Brazilian one has a wetter dough. The most consumed are strawberry, dulce de leche, coconut and of course chocolate could not be missing from this ranking.
Revenues
White cupcake batter
You will need:
- 2 EGGS
- 1 cup (tea) SUGAR
- 2 tablespoons BUTTER at room temperature
- 1 dessert spoon of VANILLA ESSENCE
- 2 cups of wheat flour
- 1 cup of milk
- 2 teaspoons of CHEMICAL BAKING POWDER
- CUPCAKE MOLDS
- PAPER CUPCAKE MOLDS
Way of doing:
- First sift the wheat flour with the baking powder and then set aside.
- Immediately after, beat the eggs with the sugar until it forms a fluffy, lighter cream (you can beat it by hand).
- Add the butter and beat well until combined. Frequently reduce the speed and then add the vanilla essence and milk mixed with the wheat flour. Beat until mixed.
- Fill the molds, leaving about 1 finger of space for them to grow when baking.
- Bake in a preheated oven at 180ºC for approximately 30 minutes, or until the cupcakes are golden, but to be sure, do the toothpick test.
- Finally, let it cool and make a circular cut in the center of the cupcake, removing the crumb so you can add the filling. Definitely don’t remove the entire bottom so that the filling doesn’t leak out.
Cupcake de chocolate
You will need:
- 3 tablespoons of softened butter
- 2 tablespoons cocoa powder
- ¾ cup (tea) sugar
- ¾ cup (tea) of wheat flour
- 1 ½ teaspoon of baking powder
- 1 pinch of salt
- 1 ovo
- ½ cup of milk
Way of doing:
1. Preheat the oven to 180 ºC (medium temperature) in advance. Place 12 paper baking cups (no need to grease) inside the cupcake pan.
2. In the mixer, add the butter, cocoa powder, sugar, flour, yeast and salt. Attention: the butter must be neither melted nor hard, but at the point of ointment. Remove from the fridge in advance and leave in the oven to begin to soften or place in the microwave, being very careful not to melt, in 10 second rounds.
3. On low speed, beat until it has the texture of wet sand.
4. Then in a bowl, beat the egg with the wire whisk and then mix the milk. Then add half of this mixture to the mixer and increase the speed to maximum until the dough is smooth and creamy. Then reduce the speed and add the rest of the liquid little by little, until it is completely incorporated.
5. Finally, transfer the dough to a piping bag without a nozzle and fill each mold ¾ full. Place in the oven to bake for around 35 minutes. Finally, do the toothpick test: insert one into the dough, if it comes out clean it’s ready.
To the roof
You will need:
- 6 tablespoons of softened butter
- 3 tablespoons cocoa powder
- 2 cups of icing sugar
- 3 tablespoons of milk
- colorful sweets to decorate
Way of doing:
1. In the mixer, place the butter (ointment point), cocoa and icing sugar. Then beat at low speed until mixed, then increase and beat until it becomes a cream. Then add the milk, spoon by spoon, beating well between each addition. Increase the speed to maximum and beat for 5 minutes until the icing becomes creamy and fluffy.
2. Place the icing in the piping bag fitted with a large piping tip (approximately 1 cm in diameter). Cover each cupcake with the buttercream using a circular motion, from the outside to the inside. Decorate by sprinkling with colored sprinkles and serve.
To make you even more inspired to make your own cupcake, check out these images.
Anyway, that was our content on the adorable cupcakes. When you think about making cupcakes, don’t forget to follow the recipe correctly, so that everything goes well. On the contrary, the experience may not be so pleasant. So even though there are some details, follow it carefully. And feel free to use and abuse your creativity in your cupcake, as these images we showed you were just to illustrate, as there are many options and ideas, run to your kitchen and have fun.
In the same way you liked this article, read also: Mug cake, 1st best and most practical recipes on the internet
Source: I want to sell Dani Noce Panelinha sweets
Featured Image: Kitchen Guide
