Cup cakes, an attractive and tasty food for all

Cupcake, a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup: Where did they come from? 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 Simms. 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.

There are two possible theories are circulating in the food world.  Both theories are based on cupcake recipes found in cookbooks from eras long ago. 

The first theory is that cake batter was cooked in teacups and other small containers since it took such a long time to cook cakes in hearth ovens.  The small teacups cut the cooking time of cakes dramatically. The second theory is based on how the ingredients in the cupcake recipes were measured. (1 cup flour, 2 cups sugar, etc.) 

However they first came about, these wonderful creations we call cupcakes are still near and dear to everyone's heart whether we're young or just young at heart.  Our cupcake recipes are here to help you recreate your fondest childhood memories or to create new memories using more grown-up cupcake recipes.  Enjoy!

Easy Cupcake Recipe Directions:

Preheat oven to 350 degrees.  Line cupcake pans with paper liners. Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.

Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again.  Beat on high speed for 1 minute 30 seconds until well mixed. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Ingredients

• 2 1/4 cups all purpose flour

• 1 1/3 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup shortening

• 1 cup milk

• 1 teaspoon vanilla

• 2 large eggs

Chocolate Cupcake Recipe Directions:

Preheat oven to 350 degrees.  Line cupcake pans with paper liners. Combine all ingredients into large mixing bowl.  Mix at low speed for 30 seconds, and scrape bowl.  Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when chocolate cupcakes are completely cool.

Ingredients

• 2 cups all purpose flour

• 2 cups sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup shortening

• 3/4 cup water

• 2 large eggs

• 3/4 cup milk

• 1 teaspoon vanilla

• 4 ounces melted unsweetened  baking chocolate

Other cupkakes are:

• Coca Cola Cupcakes

• Vanilla Cupcakes

• Angel Food Cupcakes

• Chocolate Angel Food Cupcakes

• Devil's Food Cupcakes

• Chocolate Peanut Butter Cupcakes

• Key Lime Cupcakes

• Banana Walnut Torte Cupcakes

• Carrot Cake Cupcakes

• Applesauce Cupcakes

• Orange Cupcakes

• Pound Cake Cupcakes

• Red Velvet Cupcakes

• Sponge Cake Cupcakes