Published at Thursday, September 13th 2018. by Norma Brewer in Cupcakes.
Prior to the introduction of the cupcake to the kitchens of America, cakes were made by weighing the ingredients. Cupcakes were made by measuring the ingredients for the first time. It has been suggested that this is perhaps where the term "cup cake" originated, since everything was measured in cups. Other origins of the name have also been offered, such as the fact they are baked in a cup but at one time, cupcakes were also called "number cakes". This name originated from the recipe, whereby it required "...once cup butter, two cups sugar, three cups flour, four eggs..." At one time, recipes called for cupcakes to be "...baked into little tins."
The trend of cupcake usage is increasing tremendously for several last years. The cupcake packaging supplies for wholesale can earn profits from the supply of wedding cupcake boxes. The packaging is demanded in various parties and functions such as birthdays, weddings, New Year, Christmas, Valentine's Day and Independence Day.
Take flavor and colors for example. One dessert doesn't have to mean one flavor and look. A single batch of cupcakes can offer a rainbow of flavors and tinted icings, from lemon to hazelnut, from pretty pastels to vibrant tangerine and hot pink. Cupcakes are doing for many store-front bakeries what 31 Flavors did for ice-cream parlors.
If you think you can only have gourmet-quality cupcakes by heading to the bakery and paying gourmet prices, think again. Real people designed those gourmet recipes, and real people bake perfect cupcakes every day. If you'd like to boost your cupcake-baking prowess, read on for a guide on baking cupcakes so good, people will think you're hiding a pastry chef in your pantry.
In storing unfrosted cupcakes, make sure to keep them inside the freezer only for two months. Bake cupcakes either in paper or foil liners. You can choose from a wide variety of sizes ranging from 2 ½ inch size to 3 ½ inch extra large size. It is best to spray canola oil when making moist cupcakes. In making large-sized cupcakes, you can spray the pan with canola oil so that the batter won't stick.
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