![]() In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. ![]() Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups however, they were more commonly baked in tins as layers or loaves. The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. While English fairy cakes vary in size more than American cupcake, they are traditionally smaller and are rarely topped with elaborate frosting. This is the use of the name that has remained, and the name of "cupcake" is now given to any small, round cake that is about the size of a teacup. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. In the early 19th century, there were two different uses for the term cup cake or cupcake. The earliest extant documentation of the term cupcake itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook. The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons. ![]()
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