Home > User Products > Cup Cake

Cup Cake

While cake itself in some form or another has been around since ancient times, cupcakes first came about in America. It is thought that the first ever reference to ‘a cake to be baked in small cups’, rather than as a layer cake, was in Amelia Simmons’ ‘American Cookery’ in 1796.

 
Perfect for this Recipe
Premium Bakery Flour
Perfect for this Recipe
All Purpose Wheat Flour
Perfect for this Recipe
Pristine T45 Flour
Perfect for this Recipe
Super Moist Cake Flour
Perfect for this Recipe
Emigrain Flour No.1
Perfect for this Recipe
High Ratio Cake Flour

Flour:

Cupcakes

  • 1 1/2 cups (375 mL) flour, sifted
  • 1 1/2 tsp (7.5 mL) baking powder
  • 1/2 tsp (2.5 mL) salt
  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 1 cup (250 mL) granulated sugar
  • 2 eggs, at room temperature
  • 3/4 cup (175 mL) milk
  • 2 tsp (10 mL) vanilla extract

 

Frosting

  • 1/2 cup (125 mL) unsalted butter, at room temperature
  • 4 cups (1 L) icing sugar, sifted
  • 1/4 cup (60 mL) 35% whipping cream (approx.)
  • 2 tsp (10 mL) vanilla extract
  • Pinch sal