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
Perfect for this Recipe
Perfect for this Recipe
Perfect for this Recipe
Perfect for this Recipe
Perfect for this Recipe
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