Not to long ago, cupcakes were treats just for kids.
Cupcakes with colorful frostings and sprinkles were meant to enchant the kids
eyes and the frosting was made to please the kids sweet tooth. But…. Adults have begun to realize what
they’ve been missing and cupcakes’ popularity has grown.
There are several theories about how cupcakes came to be called “cupcakes”.
1)
They got their name because they were baked in
small cups or tea cups to create individually sized cakes.
2)
Cupcakes like pound cakes were named after the
recipe that was used to make them: one cupa of each; butter,sugar,flour and
eggs
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INGRIDIENTS IN A CUPCAKE
BUTTER-:Always use unsalted butter; it allows
you to have full control over the amount of salt in your recipe. Unsalted
butter is also known as sweet butter. Don’t use butter substitutes , it can
affect the taste and texture of your cupcake 
VEGETABLE OIL SPREAD REAL BUTTER
·
FLOUR-: There are 2 types: All purpose flour and
cake flour. All purpose flour has a higher protein content than cake flour and
yields a firmer cake texture. When your recipe calls for cake flour and you don’t have any available,for every cup of cake
flour needed, use 7/8 or ¾ cup plus 2 tablespoons of all purpose flour plus 2
tablespoons of cornstarch.
 ALL PURPOSE FLOUR CAKE FLOUR
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SUGAR-:Gives the sweetness to cupcakes, it
tenderizes, adds moisture and promotes browning during baking. Granulated
sugar is the most commonly used in baking because of it has neutral
flavor. Brown Sugar contains molasses,
which makes it moist and gives it a caramel like flavor. Confectioners’
sugar is often used in glazes, frostings, and for dusting sweets just
before serving.
  
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EGGS-: Mostly all the recipes were developed
with large eggs. If the eggs need to be separated, it’s easier to do so when
they’re cold and the yolks are firm. If you’ll be whipping the egg whites, they
must be free of any yolk, so be careful when separating the eggs, and be sure
that the bowl and beaters that you use
to whip the whites are clean.
·
BAKING SODA
and BAKING POWDER -: both are leveling agents that help cupcakes rise
during baking. Baking soda is used when the batter contains an acidic ingredient
like buttermilk or sour cream. Baking powder can be used in the presence or absence of an
acidic ingredient. Old baking powder often does not provide proper lift so
check the expiration date before using.
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