In the USA and some European countries, cupcakes are commonly used as coffee desserts and afternoon tea.
The term "cupcake" was first mentioned in the USA in 1828.
It was a cupcake invented in the 19th century and was once called a kitchen revolution.
It saved a lot of time as it went from weighing ingredients when baking to measuring them.
Food historians have yet to find the exact origin of the name cupcake.
There are now two theories:
1. The cakes were baked in ceramic baking cups or cup molds, which are the size of a teacup.
2. The ingredients used to make the cakes were measured in measuring cups, hence the name cupcake.
In the beginning, cakes were called so-called "digital cakes" because it was easy to remember to measure the ingredients:
one butter cup
2 cups of sugar
3 cups of flour
1 cup of milk
1 tablespoon of baking soda
Obviously, today's cakes have evolved to use a variety of ingredients and come in different sizes, shapes, and beautiful decorations, but this recipe is one of the historical cupcake recipes that we know of.
Cupcakes are very easy to make because they are easier to bake and save time than larger cakes.
Large cakes take a long time to bake.
They often burn the surface if the temperature is not properly controlled.
There are many bakeries in the West that specialize in cupcakes, mostly run by women who love baking and the art of food.
The cupcakes are beautifully decorated and are popular with women and children alike.
The cupcakes at Official School add new flavors to the simplest of recipes.
Durian is tangy, mango is warm and chocolate is sweet, giving you the most authentic cupcake taste in every bite.
How to make cupcakes
200g of low-gluten flour
70g corn oil
White sesame seeds
For the cupcakes.
1. Beat the eggs in a bowl, then add 120g of sugar and beat until creamy.
2. Sift in the low-gluten flour and continue beating with a whisk until thick and creamy.
3. Add the oil to the flour in three batches and mix well.
4. Place the batter into a laminating bag and squeeze the batter into small paper cups.
5. Once the batter is filled, sprinkle the tops with a few sesame seeds.
6. Bake in the oven at 180 degrees for about 25 minutes.
There are several types of cupcake moulds, such as soft cups with metal moulds, hard cups and rolled cups, etc.
Different types and sizes of cups will have different heating efficiency and you will need to adjust them according to the actual situation.
You should not choose cups that are too deep, otherwise the batter will crack easily.
It is best to use a baking net to support the cups when baking, as this will heat them up a little more efficiently.
Cupcakes have a compact and fancy appearance, which is why they have endured in the dessert world.
Although sponges and muffins can be made into cupcakes, cupcakes made with chiffon batter are lighter and softer in texture, and when served with whipped cream and chopped nuts.
They are a great combination of value and flavor.