Skip to main content

cupcake

A cupcake is a tiny cake that is baked in a thin paper mold or an aluminum cup. One cupcake should typically serve one person. The first mention of a cupcake can be traced back to a 1796 cookbook called American Cookery, written by Amelia Simmons.

Her recipe stated that a cake is to be baked in small cups. The term cupcake has first been used in 1828 in Eliza Leslie's Receipts cookbook. Over the years, cupcakes have become a huge industry, and the name cupcake is now given to any small cake that is about the size of a cup.

Their popularity is probably owed to the fact that they bake much quicker than larger cakes. Chocolate and vanilla are still the classic flavors, while new ones such as raspberry meringue and espresso fudge can also be found in numerous bakeries and cupcakes shops around the world.
Labels:

Comments

Post a Comment

Popular posts from this blog

Shrimp v/s Prawns - What's difference?

Shrimp vs. Prawn – What's the Difference?  Shrimp and prawns are both popular in global cuisines, but they're not the same, especially when it comes to anatomy, texture, and culinary usage. Here's everything you need to know — simplified for hospitality professionals and food enthusiasts. Key Differences: Shrimp and prawns are both crustaceans, but they belong to different suborders: Shrimp: Pleocyemata Prawns: Dendrobranchiata Shrimp usually have curved bodies, while prawns tend to be straighter in shape. Shrimp have 1–2 pairs of clawed legs, whereas prawns have 3 pairs of clawed legs. The shell of a shrimp is softer, while prawns have a slightly firmer and tougher shell. Shrimp offer a delicate, mild flavor, while prawns are often sweeter and meatier. Culinary Uses: Shrimp are ideal for: Grilled dishes Pasta and risottos Shrimp cocktails and tacos Salads and ceviche Prawns work best in: Bold, spicy curries Stir-fries with sauces Mediterranean stews Butter-garlic or tandoo...
Post a Comment
Read more

Pan-Asian Essentials: 8 Must-Know Ingredients

Pan-Asian cuisine is a vibrant tapestry of flavors, melding sweet, savory, tangy, and spicy notes. Whether you’re venturing into this culinary world for the first time or deepening your appreciation, here are eight key ingredients that give Pan-Asian dishes their unforgettable character. 1. Soy Sauce Description: A dark, fermented condiment made from soybeans, wheat, salt, and water. Importance: Umami Booster: Delivers a rich, savory depth to marinades and stir-fries. Versatile: Used as a dipping sauce, seasoning, and base for soups. 2. Fish Sauce Description: A pungent, salty liquid made from fermented fish, central to Southeast Asian cooking. Importance: Flavor Enhancer: Adds a distinctive salty and umami kick, essential in dishes like curries and salads. Authenticity: Integral to authentic Thai and Vietnamese recipes, balancing sweetness and spice. 3. Lemongrass Description: A tall, aromatic grass with a fresh, citrus-infused flavor. Importance: Brightens Dishes: Imparts...
Post a Comment
Read more

What is HACCP? let's decode this

Hazard Analysis Critical Control Points HACCP stands for Hazard Analysis and Critical Control Points – a fancy way of saying “let’s keep food safe at every step!” It’s like having a superhero team guarding your food from farm to fork. Here’s how it works, in everyday words: 1. Hazard Analysis What could go wrong? Think of all the possible bad stuff – bacteria, chemicals, or even a piece of plastic – that could sneak into food. We list them out so we’re prepared. 2. Critical Control Points (CCPs) Where do we stop the danger? These are the key moments in the kitchen or production where we must control the process – like cooking chicken to kill germs or keeping milk cold. 3. Critical Limits What’s the magic number? Every CCP has a limit – like “cook at 75°C or higher” or “keep below 5°C” – and we follow that rule, always. 4. Monitoring Procedures Are we following the rules? We keep checking – temperatures, timings, cleanliness – to make sure everything’s going right. 5. Correc...
Post a Comment
Read more