4 Ingredients I Cupcakes

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cupcake TRIVIA

The term cupcake was originally used in the late 19th century for cakes made from ingredients measured by the CUPFUL. In fact, the earliest documentation of the term ?FXSFDNH?ZDVLQ?6HYHQW\YH5HFHLSWVIRU3DVWU\&DNHVDQG6ZHHWPHDWV?LQLQ Eliza Leslie's Receipts Cookbook (YES ... It is receipts ? not recipes ? I googled it!)

The traditional pound cake recipe was easy to remember for its pound of butter, pound RIVXJDUSRXQGRIRXUDQGSRXQGRIHJJV/LNHZLVHWKHQDPH?FXSFDNH?FRPHVIURPKRZ WKHUHFLSHZDVPHDVXUHGFXSEXWWHUFXSVVXJDUFXSVRXUDQGHJJV

%HIRUHFXSFDNHRUPXIQWLQVZHUHZLGHO\DYDLODEOHWKHFDNHVZHUHRIWHQEDNHGLQ individual pottery cups, ramekins, or molds and took their name from the cups they were baked in.

$VWDQGDUGFXSFDNHXVHVWKHVDPHEDVLFLQJUHGLHQWV%XWWHU6XJDU(JJV)ORXU (what a co-incidence!)

6HOIUDLVLQJRXULVDFRPELQDWLRQRISODLQRXUEDNLQJSRZGHUDQGVDOW7KLVFRPELQDWLRQ when subject to heat produce bubbles of carbon dioxide gas. These bubbles of carbon GLR[LGHPDNHEDNHGJRRGVOLJKWDQGXII\E\OLIWLQJWKHEDWWHUDVLWEDNHV

Vanilla Buttercream Frosting (see recipe inside) is still the most popular frosting for cupcakes globally. Remember Frosting is stiffer, pipes well and consists of cream or butter. Icing is a thin and sugary glaze that hardens on cooling.

There is nothing a cupcake can't solve

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LEcMupOcNakes

Makes 12

FXSJVHOIUDLVLQJRXU FXS/HPRQ%XWWHU JFDQFRQGHQVHGPLON 1 large egg

3UHKHDWRYHQ& 6LIWWKHRXULQWRDERZODQGDGGWKHUHPDLQLQJLQJUHGLHQWV Beat with an electric beater just until combined, 1 minute. /LQHPXIQWLQFXSVZLWKSDSHUV Divide the mixture evenly among the cups. Bake for 16 minutes, or until a wooden skewer inserted in the centre of a cupcake comes out clean.

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bRuAttSePrBcEreRaRmY

Makes 1 ? cups buttercream

FXSJIUR]HQUDVSEHUULHV ? cup (115g) butter, softened FXSVLFLQJVXJDU ? teaspoon fresh lemon juice

In a small saucepan heat the raspberries over a medium heat, stirring frequently until they are broken down into a sauce. Reduce heat and simmer until the sauce reduces to about ? cup (it will be very rich and concentrated). Set aside to cool. ,QDERZOXVLQJDQHOHFWULFEHDWHUFUHDPWKHEXWWHUIRUPLQXWHVXQWLOOLJKWDQGXII\ $GGFXSVLFLQJVXJDUWKHFRROHGUDVSEHUU\VDXFHDQGOHPRQMXLFH Continue mixing until smooth. Gradually add remaining icing sugar and mix to desired consistency.

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NmUTuEgLLcAake

7KLVLVDOLJKWDQGXII\FKRFRODWHFDNHIRU RQH?ZLWKODVKLQJVRIZDUP1XWHOOD?LWLV

just DELICIOUS!

WDEOHVSRRQVVHOIUDLVLQJRXU 1 egg WDEOHVSRRQVPLON ? cup Nutella

3ODFHWKHRXULQWRDQRYHUVL]HGPLFURZDYHVDIHPXJ $GGWKHHJJDQGXVLQJDZKLVNPL[OLJKWO\IRURUWLPHV Add the milk and Nutella and whisk to combine. Cook in microwave for 1 minute. ,IWKHFDNHLVQRWFRRNHGLQPLQXWHDGGDQDGGLWLRQDOVHFRQGV Let cool a few minutes in the mug before eating.

If you like this; checkout my Microwave Chocolate Mug Cake

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CLcAuSpScICakes

Makes 12 Traditional cupcakes are always popular

JEXWWHUVRIWHQHG 1 cup caster sugar HJJV FXSVVHOIUDLVLQJRXU

3UHKHDWRYHQWR& /LQHPXIQFXSVZLWKSDSHUV 8VLQJDQHOHFWULFEHDWHUFUHDPWRJHWKHUEXWWHUDQGVXJDUXQWLOOLJKWDQGXII\ Add the eggs one at a time, beating until smooth. 6LHYHWKHRXUDQGJUDGXDOO\DGGWRWKHZHWPL[WXUH Add a pinch of salt, and stir to combine. Fill the papers half way and bake for 16 minutes, or until a toothpick comes out clean. Remove the cupcakes from the oven and cool.

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butteVrAcNreIaLLmA FROSTING

Makes 1 cup

? cup (115g) butter, room temperature FXSVLFLQJVXJDU ? teaspoon vanilla extract 1 tablespoon cream (or milk)

In a bowl, combine butter and icing sugar and mix to combine. Add vanilla and cream and beat until nice and velvety.

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