I am dedicating this blog to the one and only CUPCAKE. It’s a perfect little treasure that kids and grown-ups alike just love to eat! The only problem is, you have to make a double batch, as everyone wants to have 2 (or 3)!
A little History of the Cupcake… According to the Food Timeline Web, the cupcake evolved in the United States in the 1800s. These delicious confections were created as time-saver for bakers…utilizing a new way of measuring out the ingredients by the cup, with the little cakes being cooked in metal cups or even tea cups. Baking mini “cup” cakes was of great convenience in the "olden days" because hearth ovens took quite a long time to bake a large traditional cake. Eventually, homemakers and bakers across America in the 20th Century began baking cupcakes in muffin tins, as we do today.
“It's interesting to note that the cakes were likely called "number" cakes because of a mnemonic device for remembering the recipe: One cup of butter, two cups of sugar, three cups of flour and four eggs plus one cup of milk and one spoonful of soda. The formula became known as the "one-two-three-four cake," and today's cupcakes are mostly still made with similar traditional cake ingredients.” (Thanks to Cupcakes Take the Cake for this history lesson!)
Enjoy this VERY SWEET blog entry...a few recipes for you to try at home are towards the end!
:) mel
I recently stumbled upon the reality show “DC Cupcakes” on TLC and love it! (although i just realized they aren't they wearing any shirts under their aprons! haha!) It features two very cool, down to earth sisters, Katherine & Sophie, who quit their corporate jobs 2 years ago to pursue their dreams and make their grandmother’s recipes in their new & beautiful shop - Georgetown Cupcake . Located in Washington, DC by Georgetown University (my alma mater!), it’s fun to watch these newly minted businesswomen/bakers do their best to make the perfect cupcake for their in-store customers and large scale events, weddings and charity galas. I love their pink aprons & boxes, delicious looking cupcakes and inventive displays. Their Mom even works with them too! I like to see them try new things and succeed (and learn from their mistakes!) each episode.
“Katherine and Sophie and their staff now bake over 5,000 cupcakes each day and ship their cupcakes all over the country. Their cupcakes have won numerous awards and contests and was voted "Best Bakery" in Washington, D.C. Katherine's favorite flavor is a toss-up between Peanut Butter Fudge and Salted Caramel and Sophie's favorite flavor is Chocolate Hazelnut.” – TLC website
I am not a baker (more of a savory cook), in fact, I’ve only ever tackled cupcakes, cookies & brownies (all from a box!) and the occasional ice cream pie…so I enjoy watching and learning from other people make desserts on TV! But, seeing as I got an amazing Kitchen Aid mixer as a wedding gift, it’s time for me to learn to be a baker this fall/winter! :) m
Cupcake/dessert-centric shows I like to watch are:
DC Cupcakes – Georgetown Cupcake, Washington, DC
Ace of Cakes – Charm City Cakes, Baltimore, MD
Cake Boss - Carlo's City Hall Bake Shop, Hoboken, NJ
Cupcake Wars - Food Network
Other well-known cupcake bakeries:
Magnolia Bakery – NYC http://magnoliabakery.com/ (Favored by ladies of Sex and the City and celeb-u-tot Suri Cruise! Lol)
Cupcake bakeries in Boston area:
Sweet Cupcakes – Back Bay, Newbury St, Harvard Sq -- Check out their menu - it's out of this world!
THE DAILY SWEET (Ready-to-Eat)
THE SWEET CAKE* - Creamy Madagascar vanilla bean cake with buttercream frosting in vanilla or chocolate
DARK CHOCOLATE* - Rich chocolate cake baked with Dutch cocoa topped with buttercream frosting in vanilla or chocolate
ORGANIC KARAT* - Moist carrot cake with shredded organic carrots and crushed pineapple topped with classic cream cheese frosting and an edible gold leaf petal
CAPPUCCINO* - Delectable espresso flavored cake baked with Callebaut chocolate crowned with signature Sweet frosting and a dusting of cinnamon
RED VELVET* - Gentle hint of Bensdorp Dutch cocoa, a classic shocking red hue and Sweet's delectable cream cheese frosting
BOSTON CREAM PIE - Sweet chiffon cake filled with homemade pastry cream topped with chocolate ganache and a frosting "cherry"
Vegan Cupcake (Mondays Only) - Yummy chocolate cake and delectable frosting that is 100% vegan (dairy and egg free) and cholesterol free
PUPCAKES - For our canine friends, a yummy combination of applesauce and oatmeal $1
*also available in miniature
Johnny Cupcakes is not a bakery…but a funky t-shirt shop on Newbury St in Boston with the main logo being The Cupcake. My friend Jaap from Amsterdam loves to buy these t-shirts! It’s got quite the cult following.
Some CUPCAKE RECIPES to try at home!
Pumpkin Cupcakes with Maple Frosting
(Recipe courtesy of Ina Garten - www.housebeautiful.com)
Makes 10 cupcakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)*
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)
1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
*Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Boyajian Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.
Magnolia Bakery's Vanilla Cupcake
(Recipe courtesy Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004)
Cook Time: 40 min
Level:Easy
Yield: 24 cupcakes
Prep: 5 min
Inactive Prep: 1 hr 0 min
Cook: 40 min
Total: 1 hr 45 min
Ingredients
Cupcakes:
* 1 1/2 cups self-rising flour
* 1 1/4 cups all-purpose flour
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups sugar
* 4 large eggs, at room temperature
* 1 cup milk
* 1 teaspoon vanilla extract
*
Icing: Vanilla Buttercream, recipe below*
Directions
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
*Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
Gingerbread Cupcakes with Salted Caramel Buttercream
Makes 12
Ingredients:
For the soaking syrup
1 cup water
1 cup sugar
1 (2-inch) piece peeled fresh ginger
For the cupcakes
1/2 cup canola or safflower oil
3/4 cups brown sugar, packed
1/3 cup molasses
2 large eggs
1/4 cup buttermilk
1 1/2 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped crystallized ginger or golden raisins (optional)
For the buttercream
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 egg yolks, lightly beaten in a heatproof bowl
1/2 cup salted butter, room temperature
1/2 teaspoon sea salt
1-1 1/2 cups confectioner's sugar
Chopped crystallized ginger (optional)
Prepare the soaking syrup: In a small saucepan, combine the water, sugar, and ginger. Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar dissolves. Reduce the heat and simmer the mixture for 5-6 minutes, until it thickens slightly. Remove from the heat and allow the ginger to steep for at least 30 minutes.
NOTE: The addition of the soaking syrup is something usually reserved for layer cakes, but in this case, it adds an extra layer of ginger flavor as well as another source of moisture. I picked this trick up complements of another recipe from Mr. Bobby Flay. Here are a few extra tips for making these triple-ginger treats:
- The cupcakes are best eaten the day that they are prepared, but they will keep, tightly covered at room temperature, for 2-3 days.
- Crystallized ginger, also called candied ginger, can now be found at most grocery stores, but in various sections. I have found it mixed in with the dried fruit and nut, in the produce section, or in the baking section. The best solution is to ask! Trader Joe's carries crystallized ginger at the lowest price that I have found so far.
- Although adding the crystallized ginger and/or golden raisins to the batter is optional, I would highly recommend it. Not only does it add texture and a punch of contrasting flavor, but it helps to keep the cupcakes moist.
- The buttermilk in the cupcake batter may be replaced with sour cream or yogurt.
- When preparing both the buttercream and the syrup, be sure to stir the sugar until it has dissolved, otherwise it will develop a grainy texture.
Prepare the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake tin with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, beat the oil with the brown sugar and molasses at medium speed until well combined. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the buttermilk.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Add the dry ingredients to the wet ingredients, beating until combined. Stir in the crystallized ginger and/or raisins.
Divide the batter among the prepared cupcake liners, filling each just about halfway full. Bake the cupcakes until a toothpick inserted into the center emerges clean, 15-18 minutes. Let the cupcakes cool in the pan for 10 minutes, and then transfer them to a wire rack set over a piece of foil.
Discard the ginger from the syrup. Brush the syrup generously over the tops of the cupcakes, allowing it to soak in before applying a second coat. Let the cupcakes cool completely.
Prepare the buttercream: In a medium saucepan set over medium heat, stir together the sugar and water until the sugar dissolves. Increase the heat to medium-high; boil the mixture until the syrup turns a deep amber color, swirling the pan occasionally, about 8 minutes. Remove the pan from the heat and carefully stir in the cream. The mixture will bubble vigorously. Stir the mixture over low heat until the caramel bits dissolve.
Very gradually, whisk the hot caramel into the beaten eggs. Cool the mixture to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt until light and fluffy. Beat in the cooled caramel. Add enough of the confectioner's sugar to achieve a smooth and spreadable consistency. Pipe or spread the buttercream on the cupcakes. Garnish with chopped ginger and serve.
Red Velvet Cupcakes with Cream Cheese Frosting
(Recipe courtesy of Paula Deen, 2007 - www.foodnetwork.com)
Cook time: 20 min
Level: Easy
Yield: 24 frosted cupcakes
Prep time: 20 min
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons cocoa powder (edited from original)
- 1 cups vegetable oil (edited from original)
- 1 1/2 cups buttermilk, room temperature (edited from original)
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Optional: Chopped pecans and fresh raspberries or strawberries, for garnish (Mel's NOTE: I would prefer to leave them plain or just sprinkle red sugar on top.)
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. (Mel's NOTE: I prefer to pipe on the frosting into a big, fluffy cloud of icing on top!)
