All About Cupcakes!
Who doesn’t love a cupcake? Of all the culinary inventions throughout history, cupcakes surely rank towards the top. They are delicious and are the perfect serving size. Of course, that doesn’t mean you are limited to only one serving.
Cupcakes are more than small cakes. They have been around for hundreds of years, and they are a way to be creative and show off some mad decorating skills.
At Sweetbriar Rose, we LOVE cupcakes. Chef Kim loves coming up with new ideas and flavors throughout the year. It is especially fun to serve themed cupcakes around holidays. If you are looking for a cupcake near you, stop in Thursday through Sunday for a delicious treat.
History of Cupcakes
The cupcake is another example of American ingenuity. Cupcakes were developed in the 1800s in the United States. Mostly the idea of cupcakes caught on because of how much time they saved in the kitchen.
Historically, bakers weighed ingredients instead of measuring. Man bakers at home followed this practice until the 1900s. There was a shift from weighing to measuring in home kitchens. One of the theories for the name “cupcake” comes from the idea that ingredients were measured by the cup.
No one has definitively proven whether cupcakes received their name because of their original measuring method, or the fact that a cupcake is a small cake cooked in a cup. The recipe was simple, and the results were delicious. The original recipe led to these treats being called “number cakes” at first.
1 cup butter
2 cups sugar
3 cups flour
1 cup milk
1 spoonful soda
Obviously, cupcake recipes have drastically changed over the years. While this recipe still might yield a delicious result, pastry chefs and at-home bakers all over love coming up with unique and creative cupcake recipes.
Many people prefer cupcakes because of how much faster they cook than traditional cakes. Because muffin tins, originally called gem pans, were gaining in popularity at the end of the 19th century, it was only natural to start baking small cakes in them.
Cupcakes have grown in popularity over the generations. Thankfully, we have these fantastic treats for celebrations, or even just because; who says we have to have a reason to enjoy a cupcake?
Just about any city you go to America will yield many cake and cupcake shops. Many specialize in cupcakes and serve a variety of flavors and styles. While you can almost always find the traditional chocolate and vanilla flavors, they are far from the only offerings.
A simple Google search will yield more than just a list of recipes. You will find cookbooks, blogs, and magazines devoted only to cupcakes. You will find tutorials on how to do intricate decorations, or how to combine flavors and tastes for unique cupcakes. People have built their livelihood around these delicious treats.
People love cupcakes so much, it has become a term of endearment. It is clear that cupcakes are here to stay. And for that, we can be thankful.
Our Favorite Recipe
While there seemingly an unlimited number of cupcake recipes, some rise above the fold. We have tried many, and we mean MANY, and have settled on a few we love the most.
For the ingredients, you will need:
1 3/4 cups of Flour
1 3/4 cups of Sugar
3/4 cup of Cocoa high quality
2 teaspoons of Baking Soda
1 teaspoon of Baking Powder
1 teaspoon of Salt
1/2 cup of Oil (canola or coconut oil)
1 cup of Buttermilk
1 1/2 teaspoons of Vanilla
1 cup of Hot Water
1 1/2 cups of Butter softened, not melted
1 cup of Cocoa
5 cups of Powdered Sugar
1/3 cup of Cream Half n Half or Milk
To make the Cake:
Preheat oven to 350 degrees F.
Stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients for a smoother consistency.
In large mixing bowl, beat the oil, eggs, buttermilk, and vanilla for a full minute. Add dry ingredients to wet ingredients, and mix until combined. Pour in hot water and stir together. The batter will be liquidy. You want this for a moist cake.
Line cupcake tins with liners, or spray with non-stick cooking spray. Pour batter evenly into each tin. Bake for 17-23 minutes. Place toothpick or cake tester in the center of a cupcake to check if it comes out clean.
Let cool before frosting.
To make Chocolate Buttercream:
In mixing bowl, cream together Butter, Cocoa, Powdered Sugar, and Cream until light and fluffy. You can add more cream or milk if you want a softer consistency. Once the cupcakes have cooled and have been removed from pans, frost or pipe frosting.
A few notes and tips… You can use this as a cake recipe by using three 8-inch pans or two 9-inch pans. Oil works best in chocolate cakes if you are looking for a moist cake. Choose a high-quality vegetable, canola, or coconut oil. You can substitute all-purpose flour, though the cake won’t crumb as well.
Ensure you purchase a good cocoa powder to have the best flavor and depth to the cake possible. We love Ghirardelli, but any high-quality cocoa will work. For the best rise, use both baking soda and powder. Also, be aware that it will probably be flatter in the middle than a box mix might yield.
Do NOT skip on the buttermilk, and use real buttermilk. While there are substitutes, they won’t yield the same results. Do NOT overbake the cupcakes. Overbaking will result in a drier cake.
Come Into Sweetbriar Rose for a Cupcake Today!
If you are craving a delectable cupcake that will satisfy that sweet tooth, come into Sweetbriar Rose today. We have different cupcakes depending on the day and season, but we can pretty much guarantee you will enjoy them.
If you want cupcakes for a party or event, we take orders, as well. Give us a call and let us know what you want, and we will work with you to get you the most delicious cupcakes for any celebration or event.
We look forward to seeing you and serving up our favorite “number cakes.”