- The earliest extant description of a cupcake was in 1796, when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons.
- The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.
- In the early 19th century, there were two different uses for the name cup cake or cupcake.
- In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in.
- A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour.
- Cupcakes were finally decorated with frosting in the 1920’s. Cupcakes were frosted in either Chocolate or Vanilla Frosting.
- In 1947 cupcakes were re-designed and got the look they have today, thanks to D.R. “Doc” Rice.
- There are about 400 cupcake bakeries in the United State.
- Approximately, 770,000,000 cupcakes is eaten in the United State per year.
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