The term cupcake was first used in Eliza Leslie's cookbook, Seventy-five Recipes for Pastry, Cakes, and Sweetmeats, published in 1828.
The author referred to it as a "tartlet that is cooked in little cups," although the image that accompanied the recipe coincided with the one by which this delicious dessert is currently known: a small round cake - very similar to a cupcake - with a colorful and creamy topping.
There are two versions about the origin of the name . The first version is that it was given the name because they were baked in individual clay cups (cup in English), the second version about the origin of the name links it to the way of calculating the ingredients used in its preparation (butter, sugar, eggs, yeast and flour) which are measured in cups.
In Ireland and many other countries, the cupcake is known as " Fairy cake" because, according to pastry chefs, this dessert would be appropriate for a fairy party.
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The reasons for the success of cupcakes
As you can see, this delicious little cake, which seems like an invention from a few years ago, has more than 200 years of history and continues to triumph all over the world, especially for the imaginative use of frosting , that creamy icing (basically made of sugar) characteristic that covers the cake and that, since its origins, has served as a resource to create the most creative and ambitious confections in the world of pastry.
Today they are no longer a novelty because everyone knows them, but they are still perfect as individual birthday cakes. They are also very present at weddings, anniversaries, cocktail parties and corporate events.
First, cupcakes are a real eye-catcher. Their toppings are almost always very elaborate, colorful and decorated with endless details, making them almost a shame to eat.
Then, their perfect individual size, which sets them apart from other sweets, makes them ideal for any occasion. They are easier to transport than a cake, they are individual and so we don't overindulge. Many people prefer to order several cupcakes instead of just one cake, for example.
At La Cava Cakery we like to pair our 16 varieties of cupcakes with cava. "The acidity of the bubbles goes very well with the cream cheese frosting."
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Differences between cupcakes, muffins and muffins
Although cupcakes may look the same, madeleines and muffins are not the same. These are some differences that give rise to three types of cake with their own characteristics.
And although both are similar in that:
- They come in capsules or paper molds.
- They are individual portions
- They are tender and sweet
There are a number of important differences between each of them:
Muffins
French origin, few flavors, can have pieces of filling in the dough, no decoration, very beaten and airy dough.
Muffins
British origin, sweet and savory, can have pieces of filling in the dough, no decoration, mixed dough
Cupcakes
American origin, many sweet and salty flavors, does not have chunks, can have filling, is always decorated.
Cupcake batter is similar to that of a sponge cake (that's what mini-cakes are for), it is made with butter, not oil, and you can add different ingredients (milk, yogurt, cereals, etc.).
While muffins and cupcakes are usually topped with nothing more than a little sugar, cupcakes come in a wide variety of flavors, colors, and decorations.
Parts of a cupcake:
We can divide a cupcake into the following parts:
The Base : This is the sponge cake, which is usually made with butter, flour, egg and sugar. It must be baked on thick paper cups to prevent the dough, which is fattier than in other cakes, from seeping through.
Once baked, you can fill the base with the help of an apple corer.
Frosting or topping : It is the most attractive part of the cupcake and what makes it delicious.
The best known are buttercream frosting and cream cheese frosting, and they can also be made with chocolate ganache, cream, etc.
There are two ways to apply the frosting: with a spatula making small marks on the frosting, or with a pastry bag using different nozzles depending on the finish we want to achieve.
Decoration: The most elaborate cupcakes are usually decorated with sprinkles of different ingredients, shapes and sizes, fondant, cookies, candy, etc. Let your imagination run wild!
All parts of the cupcakes can be coloured with food colouring, and flavoured and scented with pastes or extracts.
Cupcake recipe
These are the ingredients you need to make your own cupcakes at home
Ingredients for the base:
- 165 grams of pastry flour
- 165 grams of unsalted butter
- 165 grams of sugar
- 15 ml of vanilla essence
- 50 ml of milk
- 5 grams of yeast
- 3 medium eggs
Ingredients for the buttercream:
- 225 grams of unsalted butter
- 225 grams of icing sugar
- 50 ml of milk
- 5 grams of vanilla extract
Ingredients for the cream cheese buttercream:
- 100 grams of unsalted butter
- 200 grams of Philadelphia-type cream cheese
- 215 grams of icing sugar
- 5 grams of vanilla extract
Ingredients for the chocolate buttercream:
- 135 grams of unsalted butter
- 105 grams of cocoa
- 490 grams of icing sugar
- 125 ml of milk
- 8 grams of vanilla extract
In a future article we will explain how to prepare some delicious cupcakes with these ingredients.
How to properly eat a cupcake
I didn't want to end the post by answering one of the questions that most worries many of the people who come to our bakery in Barcelona who are unsure about the best way to eat a cupcake: start from the top, from the bottom, from the side as if it were a muffin... in this video we find a practical solution!!