Tuesday, December 6, 2011

Happy Holidays From ~eye love cupcakes~

Taking Holiday orders from Nov. 26th until Dec. 24th! I would like to take the time & offer you a few things other than just cupcakes this season! Candy. You can choose from Chocolate Covered Strawberries, Chocolate Dipped Madeleines, Baklava, CakePops, Truffles, Coconut Macaroons, Chocolate Covered Pretzels, Pralines, Fudge, and Chocolate Covered Marshmallows sprinkled with crushed English Toffee or Butterfinger!  
I will be making up baskets you can purchase OR you can make up your own basket by choosing from a MAX of 7 different items. Great for your Company Party, Family Party, or as a gift to Someone Special!
Please keep in mind.. If you would like to substitute A FEW items, that's not a problem! Such as you don't want fudge-- you want pretzels instead OR you don't want madeleines you want more mini cupcakes. I can handle making a MAX of 7 different items per basket! Otherwise, if you want 12 items per basket-- I won't be able to get it all done in time nor will it be fresh for you. 

                                                       Holiday Menu 2011

Choose from these 6 new decadent cupcake Holiday flavors! ~elc~ is here to accommodate your every need! So please don't hesitate to ask if you need something more customized for you or your party! Thank You for your business & Happy Holidays!

Cinnamon Roll
Peppermint Vanilla
Chocolate Cream Pie
Spiked Egg Nog
Coconut Cream Pie

Saturday, November 12, 2011

Mark this day on your calendar friends!

YOUR LAST CHANCE TO GET FREE CUPCAKES! So please join me on Black Friday at Kay Jewelers of Cumberland Mall on November 25th 2011 from 10-4 with Over 200 mini samples of: German Chocolate, Candied Sweet Potato, Blueberry Cobbler, and some festive Red & Green Velvet to kick off the Christmas season! We will also have some of our very own Chocolate Covered Strawberries! And don’t forget to visit our website @ www.eyelovecupcakes.vpweb.com to place your Holiday orders today! Taking orders from Nov. 26th until Dec. 24th! Thank You for your business & Happy Holidays!

                                         Love Always, ~elc~

Saturday, November 5, 2011

2012 is just around the corner..

I can’t believe it’s November!  Where has this year gone?  I especially love the last 61 days of the year, and it’s always exciting to start baking for the Holidays.  So many things to do.. so little time.  I had such a productive day yesterday– baking a few of my classic flavors that are loved by so many.  By the end of the month, I hope to start doing CakePops in addition to my mouth-watering cupcakes, along with a few other small candied treats that are usually awesome to eat no matter what time of the year it is!  I am very excited to see where this all leads to.  What may come of all this.  "All I kept thinking about today was just having a store-front, BUT just please God get me out of GA." I really hope & pray that when the time is right– I will be right where I dream of being. Charleston..

Sunday, October 30, 2011

An explanation of the different types of flour available, and which type is right for your particular baking needs. By John D. Lee

So I stumbled upon this article. In which I am so glad, because I know that I'm not an "expert" at everything. I have always wondered-- what is the break down of all these other flours on the shelf. Some are pretty self explanatory, but I still wonder about what the big deal is when I may run out of a flour, and substitute an unbleached flour when I know I should be using a cake flour or vise versa. We have all done it at one time or another. Let's see what John writes about this issue......

It doesn't take a rocket scientist to figure out that cake flour is good for cake, and bread flour is good for…wait for it…Bread! But why, and why do some all purpose flours seem to make great bread, and others turn out disappointing loaves, and what the heck is self raising flour anyways?

The primary difference between different types of flour are the quantity of the wheat germ and bran that are milled with the flour, and the type of wheat used for the flour, and the relative protein content of that wheat.

Whole wheat flour is simply wheat that has been milled into flour with some, or all, of the germ and bran still attached.

Additionally, different varieties of wheat contain different amounts of protein, and the more protein is contained in the flour, the higher gluten it has.

Gluten are the strands of amino acid proteins that bind together in a bread dough after the mixture of water, and the creation of longer and stronger chains of gluten through mechanical mixing (kneading). The higher the protein content, the more gluten can be developed. These chains of gluten are important for bread, as they are what allow the dough to capture the created gasses during the cooking and leavening processes, and expand from dense to light. High gluten is not considered an asset when making pastries, pie crusts, biscuits etc, as the gluten can make these tough and chewy.

The protein contents are approximately:

Cake flour:7-8%
Southern all purpose flour:7.5-9.5%
Northern all purpose flour:11-12%
Bread flour:12-13%

There is a difference between all purpose flour from the southern climates, and that from more northern climates, and the more northerly grown the wheat, the higher the gluten content. This can explain why an all purpose flour bought in Wisconsin makes a great bread, and an all purpose flour bought in Alabama doesn't.

Whole wheat flour is high in protein, but the protein from the germ and bran is not well turned into gluten, and as such, whole wheat breads tend to be heavier, but more flavorful then white flour breads. Rye bread contains very little gluten, and as such 100% rye breads are very dense.

Cake flour is a low gluten flour that has also been chemically altered slightly for better use in cake baking.

Self raising flour is generally all purpose flour that has had baking powder mixed in, and do not require any additional baking powder to be added when making biscuits, pancakes or muffins.

So, if you are making bread, use a northern all purpose, or bread flour, and if making pastry, use a southern all purpose, cake or pastry flour. Always look for flour labeled unbleached, as it tastes better, and store whole wheat flour in the fridge or freezer.

The reason that you spend so much time kneading when making a breads dough, is to create lots of these strong gluten chains, and if you under knead, your bread will generally fail to rise well.

Don’t worry too much about it all though, as most of the time, using whatever flour you have on hand will work out just fine, and you should never not bake that apple pie, just because you only have bread flour on hand. Bake those cookies; make that bread, and enjoy the aroma of home baking; it's always appreciated.

Personally after reading this article-- I would highly recommend to stick with whatever type of flour your recipe calls for, even when it means going out to the store to buy more. The substitution is fairly reliable, but this is definitely a “substitute at your own risk” sort of thing. Different flours have different protein (gluten) contents and different weights, and different flours can result in dramatically different results in different recipes. With all purpose flour having about 11% protein content, while cake flour has 6-8%. Some recipes need that low protein content to remain tender and light (like Angel Food cake) and some cakes are flexible enough to use the substitution, but knowing that all purpose flour is so much “stronger” than cake flour-- should help you decide when you can substitute and when you may not want to.

Tuesday, October 11, 2011

Always Praying for A Cure ~

October is such an exciting month, especially with all the hype of Football & Fall Festivities. But through all the hype, excitement we must take the time to celebrate the survivors, and remember & honor those who lost this battle. Football fans are in the pink this month because the NFL is getting on board with Breast Cancer Awareness along with the players, coaches, cheerleaders – even the officials – are sporting something pink on their uniforms. This month, pink ribbons will be displayed around our country, adorning jackets and public spaces alike. A sign of solidarity, these ribbons remind us of our commitment to preventing and treating breast cancer, and to supporting those courageously battling this disease. Countless Americans will participate in events to raise awareness alongside survivors and their families, working together to support research that will save lives.
We have come far in recent decades in the prevention, early detection, and treatment of breast cancer. Still, this year, hundreds of thousands of women will be diagnosed with breast cancer, and too many will be lost. African-American women bear a particularly large burden, experiencing higher death rates from breast cancer than other racial or ethnic groups in the United States.

There are many ways you can help & contribute to the cause during the next few weeks. I will be making some mini 'Pink' cupcakes for Kay Jewelers on the 24th to hand out samples for the staff & guests who pass by in support!

Saturday, October 1, 2011

October is National Dessert & Apple Month!

I love the month of October in the South! We have beautiful Fall like weather. I especially love being able to change up the wardrobe a bit with all the accessories of scarves, jeans, blouses, and furry boots. Then there's Oktoberfest in Helen, apple picking and hiking through the mountains during the day without having to worry about sweating through your clothes, or taking a drive down to Savannah for a few days to see the true beauty of this city during all the Fall festivities, not to mention the pumpkin carving parties, and dressing up for Halloween-- but then there's all the BAKING that comes with this month! I don't know about you but I love anything Apple & Spice!  Wheather it's a apple pie, caramel candied apples, drinking apple cinnamon tea, or even better-- eating a melt-in-your-mouth apple cinnamon CUPCAKE.

Candied Apples & Apple Pie were childhood favorites of mine, and I knew the only way I would be happy with it as a cupcake was if I could really taste the combination of crisp streusel crumbs, tart apples, and the buttery caramel drizzle made from scratch. ~elc's~ Apple Cinnamon Streusel cupcakes smell just as good as a pie baking in the oven. Just imagine filling an apple pie with all the granny smith apples, cinnamon, nutmeg, butter, and brown sugar. While I chop the apples up really fine and cook all this down over the stove; the cinnamon cupcakes are baking in the oven, after I have pulled them out, and they have cooled, I cut out the centers and fill the cupcakes with the apple filling. Nope. I can't buy the apple fillings that are in a can which you see in the grocery store. Yuck!  The taste of high fructose corn syrup & aluminum is not what I'm going for.  After I have filled each and every cupcake, I frost with a cinnamon cream cheese and top with the streusel crumbs & caramel drizzle with a slice of granny smith apple as the garnish. This cupcake is my personal Fall favorite and I hope everyone who trys it loves it as much as I do!

Friday, September 30, 2011

2011 The Year of The Pie: Is The Cupcake Industry at Threat?

Have you not heard it's "The Year of the Pie?" I read in a West Coast article online...

Stacia Samartan, co-owner of Frosted Cupcakery with shops in Long Beach and Hollywood, Calif., has been in the business for more than five years and has seen challengers come and go. "Almost every year, there's something popping up," Samartan told WalletPop. "People say, Oh! Macaroons! Macaroons are going to be the new cupcake." But Samartan said she doesn't feel threatened, or tempted to add pie (or macaroons) to her menus.

"We have stuck with the long time tradition of the kind of cupcakes you would make at home. I don't think the traditional cupcake will ever go out of fashion. It's a single serving, you don't have to feel bad about eating it. It's not like eating a whole pie."

Bottom line, Samartan says there's always room in the market for more dessert. In fact, she credits the healthy competition to yet another trend. "I think people are responding to specialty shops in general," said Samartan, "because you can do a really great job of one thing. And that's why we wouldn't want to add pie to the menu because we want to make the best cupcake you can find."

Samartan reports business has risen steadily over the past five years and just keeps "growing and growing." Although she admits an indulgence might come along to replace the monstrous, over-sized cupcakes, her faith in traditional cupcakes remains unshaken. As for an onslaught of pie vendors, Samartan says, "It sounds like fun." Perhaps a sweet translation for: Bring it on!

Susan Sarich's of SusieCakes, which has branches in San Francisco, Greenbraem, and Los Angeles, has always done a brisk business in cupcakes. But the popularity of the pie took even Susan by surprise.  Though originally from Chicago, she states it's normal for her to want pies on a continual basis.

"I think what cupcakes did was they opened up the whole market. Now it's ingrained in our culture that a bakery is the place to go to get desserts. They've opened the gateway for other desserts."

"A lot of Brides are doing pie buffets or individual pies at each place setting, Sarich says, "especially for outdoor weddings in Napa and Sonoma. That's definitely a trend."

Stewart and Bocar's new cookbook has an overriding theme: 21st century pies are anchored by the ingredients. Canned pie filling will no longer cut it in 2011.  People want the best-quality ingredients, from the butter to the local strawberries, for their pies. And the end product will reflect attention to detail.

Tuesday, September 27, 2011

Fall is finally here.. Fall in love with ~elc~!

For anyone who LOVES chocolate & a little bit of spice in your life, try the newest of our Fall flavors--- Chocolate Spice! Topped with a ghirardelli bittersweet ganache, and vanilla cream cheese frosting with a hint of ginger & chocolate sprinkles. This cupcake is different than most-- it's a really soft, velvety texture when you bite into it, and it has a bittersweet kind of flavor. So if you are one of those who gets kinda tired of the "typical" cupcake flavor (like I do ;-) and likes to step out of the box every now and then, well this flavor is perfect for those who can appreciate the chocolate & spice flavor that really go hand in hand! I think many who try them will thoroughly enjoy this incredible new flavor!

Monday, August 15, 2011

~elc's~ Top 11 Flavors of 2011!

So you have read the 10 Most Popular Flavors among everyone all over the globe-- (see April's Blog).  These flavors will always be popular and high in demand when going to a cupcake shop.  Well for 2011 we are noticing that so many others are willing to step out of the box and try these new & exciting flavors! 

Ghirardelli Red Velvet
We all know that red velvet is one of the most popular flavored cakes everywhere.  It's cocoa base is the perfect taste for even the not so fan of chocolate.  And though I usually put a ganache filling in mine to enhance that chocolate flavor, I also can make it without-- which is still just as awesome and gives it that perfect amount of sweetness that you're looking for, not to mention the vanilla cream cheese frosting that goes with it is the best!  This is the perfect cupcake flavor for any person, any party, any time of the year!

Reese's Peanut Butter Cup
Rich chocolate cupcakes with peanut butter chips inside topped with creamy peanut butter cream cheese frosting, drizzle chocolate ganache over the top and top with a peanut butter cup and you have a real divine treat!
Carrot Cake
Spiced cake with fresh carrots, golden raisins, and pecans topped with a cinnamon ginger cream cheese frosting.  This has become one of my most demanded cupcake flavors.  Again--it doesn't matter what time of the year it is or how hot it is outside...  Everyone loves this cupcake, it's truly a hit!

Georgia Peach
Made with vanilla, cinnamon & nutmeg-- this cupcake is phenomenal if you love peaches, and the cinnamon cream cheese frosting is the perfect combo!  When I smell this cupcake out of the oven and I'm about to frost it-- I start to think of a sweet Georgia* peach cobbler. A perfect Summer time treat!

Creme Brulee`
Creme Brulee` is one of America's most desired desserts.  It's one word. Decadent!  This cupcake can be made with a chocolate or vanilla base and then it's filled with actual homemade creme brulee`.  Top the cupcakes with a vanilla whipped cream & blueberries, strawberries, blackberries, and raspberries AND this is really the best cupcake flavor ever!

Give Me S'mores
The old campfire classic takes on a new identity as a charming cupcake. Graham flour, available at health food stores and speciality markets, flavors the cupcake base, which is topped with chocolate glaze and piled high with pipped sticky marshmallow frosting, browned to mimic the effects of toasting over a camp fire. In addition top with crushed graham cracker & piece of chocolate to make it really come together! Yummy :)

One of my personal all time favorite cakes. I grew up eating this a lot, especially when it was my Dad's Birthday. This light airy spongy cake has such a unique flavor. Just fill it with a homemade chocolate pudding and top with homemade whip cream, especially if you're like me and like more of a "lighter" frosting. Add some fresh fruit, and drizzle with caramel & you have yourself the perfect cupcake!

Key Lime Pie
I think of the first time I moved to the South and had key lime for the first time. I loved it! I am a huge lime fan, thus why I also like margaritas so much.  So now turning it into a cupcake was heaven for me.  You can have fun with this one too.  Vanilla-lime cake, you could fill with the lime custard and top with a lime cream cheese--using fresh lime juice & top with some crushed graham cracker. It's perfect when you're craving that sweet-tart flavor!

Chopped fresh strawberries are folded into the cupcake batter, and diced strawberries are added as a garnish for a pretty-in-pink treat. Milk chocolate buttercream ups that chocolate covered strawberry flavor. I also do a strawberry cream cheese frosting if you don't want the buttercream.  It has become one of my personal favorites no matter what time of the year it is!

Vanilla- Bean Cannoli
So I grew up in a small town in upstate, NY with a bunch of Italians, and we had the best pizza in town.  If you were craving a good cannoli for dessert--you could get some of the best.  I remember I couldn't wait to make this cupcake!  Vanilla-bean flavor cake filled to the top with a cannoli filling, and mini chocolate chip cream cheese frosting. Too much cheese you say?  Nope. There's never "two" much sweet cheese filling or cream cheese on a cupcake!

Cupcakes that are made with a combination of ingredients commonly found in a really tasty autumn pie- pumpkin, cinnamon, nutmeg, and cloves. These are the cupcakes that will be one of the best tasting for that spice flavor you may be looking for. Most shops may have your standard pumpkin with a buttercream frosting, but this-- this is straight owey goey deliciousness that will keep you comin' back for more no matter what time of the year it is & a perfect flavor to have with coffee!

Sunday, August 14, 2011

~elc's~ new Fall flavors!

Please try one of these divine flavors today!  Due to cost expenses I have to at least charge $2.25 a cupcake--minimum order of 8 PER FLAVOR!  And If you don't see YOUR favorite cupcake-- then please make a special request and I will most definitely accommodate for you or your party!

Our 30 Flavors!

Turtle Cheesecake*
Ghirardelli Red Velvet
Carrot Cake
Candied Sweet Potato*
Lemon Poppyseed
Guinness Chocolate*
Creme Brulee`
Blueberry Cobbler
Butterscotch Dream*
Birthday Surprise
Vanilla-Bean Cannoli
White Chocolate Macadamia
Nutella-Loaded Dark Chocolate
Caramel Macchiato
Bananas Foster French Toast*
Banana Cream Pie
Reese's Peanut Butter Cup*
Wedding Cake
Apple Cinnamon Streusel*
Boston Cream Pie*
German Chocolate
Chocolate Salted Caramel
Mint Chocolate Oreo

Saturday, August 6, 2011

Ginger, molasses and pumpkin cupcakes. Is it Fall yet?

These cupcake flavors are an instant seasonal favorite!  I love baking with all types of "spices", whether it's ginger, molasses, nutmeg, cinnamon, allspice, cloves-- the list goes on.  I think when you smell these amazing mixed aromas in a kitchen baking in the oven, it makes whatever you're about to eat more alluring and exciting!  It also reminds me of one of my favorite seasons that is coming up so soon.  Fall.  Summer is coming to an end pretty fast and it is a great time of the year of course-- but not when you want to eat something sweet & savory.  Unfortunately, it is not so tempting to overindulge in sweets in the summer. So it's getting closer to a time when cooking & baking is the modern escape for every woman who loves to stay busy in the kitchen.  I hope you all enjoy these 2 great recipes as much as I have!


5 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup molasses
1 whole egg
1 egg yolk
1 1/4 cups flour
1 tablespoon Hershey's cocoa powder
1 1/4 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup warm milk-(do not boil)

Preheat oven to 350°F. Prepare cupcake tin with liners.
Blend all dry ingredients together. Set aside.
Cream together butter and sugar. Add the egg and egg yolk & mix together.  Then add the molasses.  After all the wet ingredients are mixed, add in the dry ingredients. Stir slightly, then add the warmed milk. Stir until well mixed. Fill liners 3/4 of the way.
Bake for about 20 minutes, (but check at 15-18 minutes), as they cook quite fast. Remove from oven when done.
When totally cool, frost with a lemon-ginger cream cheese frosting!


1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1 pinch nutmeg
1/2 cup light brown sugar
1/2 cup sugar
2 Tablespoons canola or vegetable oil
3/8 cups or 6 Tablespoons softened butter
2 large eggs, lightly beaten
8 oz canned pumpkin (just over half the standard 15 oz can)
1 teaspoon fresh grated ginger
1/2 teaspoon vanilla extract
zest of 1/2 an orange

Preheat oven to 350°F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 20-26 minutes. Transfer cupcakes to racks and cool completely. You can really get creative and use a few different frostings!  A honey-pecan buttercream would be awesome for this type of cupcake.

Monday, July 18, 2011

So what do Butterbeer Cupcakes & Harry Potter have in common?

So what's the first thing that comes to mind when you hear Butterbeer?  Well, the first thing that came to my mind was, "great just another beer batter in cupcake form."  Then I decided to do some research.  Ok true confession.. I am NOT a Harry Potter fan nor will I ever be-- but I know many who are.  So If you’ve read the books or seen the movies, you know that butterbeer is a beverage in the Harry Potter Universe. There’s been a lot of speculation in the fan community over the years as to what it tastes like, and there’s been lots of recipe experimenting. The way I can best describe it is like butterscotch cream soda—but better.
Essentially, the flavor profile is that of a buttery cream soda cake, filled with butterscotch ganache, topped with a butterscotch buttercream and drizzled with more butterscotch ganache. It sounds kind of intense, but trust me on this don't knock 'em until you try 'em!  Supposably the flavor is like the real stuff at Wizarding World of Harry Potter. The only thing missing is the fizz! The frosting and butterscotch ganache are sweet and rich—but it’s balanced out by the cake, which is light, fluffy, and has a lovely, buttery, savory-sweet balance.  You should definitely try these, whether you’re a Harry Potter fan or not. I on the other hand are a HUGE fan of the cupcakes!

For the cupcakes:.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:.
1 11-oz. package butterscotch chips
1 cup heavy cream
For the buttercream frosting:.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Tuesday, July 12, 2011

Brownie S'mores Cupcakes

Sometimes, the best cupcake recipe combines the little cake with another classic dessert. The easiest way to whip up s'mores cupcakes is to bake a standard chocolate cupcake, frost it with marshmallow creme and finish it off with a dusting of chocolate shavings and graham cracker crumbs. However, if you've got a little more time on your hands, you can try this recipe.

  • 1 box brownie mix, prepared according to directions (You can make brownie batter from scratch, if you prefer.)
  • 1 2/3 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup softened butter
  • 1/4 cup chocolate shavings
  • Marshmallow creme to taste
(makes 12 cupcakes)

Preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar and butter in a bowl and mix well. If it feels a little dry, add in a couple more tablespoons of butter -- the goal is for the graham cracker mixture to pack nicely without too many crumbs. Press the mixture into the bottom of a greased cupcake tin. Bake the crusts for about 8 minutes. Remove the pan from the oven, and fill the crusts 2/3 full with prepared brownie mix, then bake according to package directions. When the cupcakes have cooled, frost with marshmallow creme and top with chocolate shavings.

Sunday, May 22, 2011

It's that time of year again... GRADUATION!

Looking for someone to make your star graduate something divine & sweet?!  Well look no further let ~elc~ do your Cupcakes today!  We have many different awesome flavors to choose from.  And whether your son or daughter is graduating from kindergarten, elementary school or middle school, there are plenty of ways to get your cupcakes to match the graduation theme.  First, you should determine what type of cupcakes to purchase for the graduation party.  Usually, vanilla or chocolate cupcakes should suffice for younger children but are also great for the teenagers & popular among adults as well!  However, you may wish to pick up a variety of different flavored cupcakes so everyone is satisfied.  When purchasing the cupcakes, make sure to ask for small graduation items placed on them to enhance the look of the cupcakes!  One of the most popular ways to decorate graduation cupcakes are miniature graduation caps.  Toothpicks are placed under the caps so it appears that the caps are being thrown into the air.
Don't be afraid to ask for different colors and styles too!  For instance, if your child's school colors are maroon and white, why not ask for maroon and white frosting for the cupcakes?  If you would like to forgo the miniature graduation caps, then consider asking for a miniature star added to the cupcake to symbolize your “star graduate.”  Or--even multiple stars on the cupcake to symbolize the graduates' accomplishments.

Tuesday, May 10, 2011

Did somebody say Banana Cream Pie?

Banana Cream Pie Cupcakes

Vanilla Cupcakes
  • 2 cups of unbleached all-purpose flour
  • 1 ½ cup granulated sugar
  • 1/2 t baking powder
  • ¼ t baking soda
  • ¼ teaspoon salt
  • 1 ½ sticks unsalted butter, softened
  • 3 large eggs
  • 1 ½ tablespoons vanilla bean paste
  • ¾ cup sour cream
  • ½ cup milk

1. Sift flour, baking powder and baking soda; set aside. Place butter, vanilla, and sugar in a bowl and  beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined.
2. Turn off mixer. Combine sour cream and milk until smooth.  Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.
3. Fill cupcake liner two-thirds full. Bake at 350 degrees for about 20-25 minutes.

Banana Cream Pie Filling

  • 2 small bananas
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla extract
  • ¼ salt
Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5 – 7 minutes. Remove from heat and let cool slightly.

Wednesday, May 4, 2011

Homemade Whipped Cream

Take your mixing bowl and beaters and chill them in the freezer for 12 min. I also have another bowl which I add ice and put this underneith to keep as cold as possible while whipping the cream in the bowl on top.

You need to use Heavy Whipping Cream for this NOT half and half.

1 cup of heavy whipping cream
1 teaspoon of pure vanilla extract
2 tablespoon of powder sugar (You can add more to taste).

1. pour the whipping cream in the bowl, then the vanilla and the sugar
2. Start beating on medium speed until to starts to froth
3. Then move it up to high speed
4. Stop and take the beaters out and see if it has soft peaks

Now you know how to make home made whipping cream. What I love to do is to add flavors to the whipping cream. Like Chocolate add 2 table spoons of cocoa, or add 1 tablespoon of you favorite liqueur like rum--even banana or raspberry extract.  You can even add fresh squeezed lemon for a zest flavor!

Monday, May 2, 2011

Carrots 'N' Cake by Christina Haupert

Let them eat cake! From one of the most popular blogs on the internet comes an innovative, even fun way to diet. Carrots 'N' Cake is all about eating your carrots…and savoring your cupcake, too.
  For some people, losing weight means restrictive dieting, obsessive calorie counting, and constant hunger. Not Tina Haupert! She learned that it didn't have to be that way. Tina shows how to drop the pounds and keep them off by adopting eating habits that are healthy, balanced, and above all, livable. She serves up easy-to-follow fitness routines, food tips, and her most popular feature: Cookie Friday.
Hang with your friends on a Friday night without packing on the alcohol pounds
Navigate buffet tables at parties
Handle the holidays painlessly
And more!

Monday, April 25, 2011

Royal Engagement Ring Cupcakes

Victorious Cupcakes from the United Kingdom shares how to make engagement ring cupcakes in honor of The Royal Wedding on 4.29.11

Vanilla cupcakes with Strawberries and Cream Filling.
Jam of your choice
500g of white fondant icing.
Navy paste food colouring

124 sugar diamonds
124 silver dragees  http://www.thecakedecoratingcompany.co.uk/catalog/product_info.php?products_id=1094
Edible glue or jam

Quilting too  lhttp://www.craftcompany.co.uk/qt425-pme-quilting-tool.html?___store=default
Circle cutters
1. Cut 12 circles out to the same size as your cake and stick them to the top of your cakes with a brush of glue or jam. I roll the fondant so that it's a quarter of an inch thick.  Colour the remaining fondant navy and keep in an airtight bag.
2. With the quilting tool quilt the tops of the cakes.
3. With the navy fondant you coloured earlier, cut 12 ovals to fit the top of your cakes making sure you have enough room for the stones around the edge and stick them to the tops with a brush of glue or jam.
4. Stick 12 diamonds (per cupcake) around the edge of the navy fondant by using a tiny amount of glue on the point and then pressing it into the white fondant on the outside edge of the oval.
5. Stick one silver dragee in between each stone, pressing it (gently) down into the navy fondant.

Friday, April 22, 2011

The Perfect Cupcake For Every Occasion!

Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile.  They are the star attraction for special days, such as birthdays, showers, and holidays, as well as everyday goodies.  Easter--What a perfect weekend to celebrate with everyone's favorite flavor of cupcakes!  A great time to relax, spend time with family & friends and also a time to reflect on what our Lord, Jesus Christ has done.  For some it may not mean anything at all, but for me it's a HUGE Amen!  I will have a busy weekend ahead of me making a lot of orders for carrot cake and red velvet.  These are such great flavors for special occasions, and they're really popular among soo many!  I may even throw in a few red velvet ganache just to surprise everyone as well!  But I do hope that you all have a fun-filled weekend, especially for those of you in the corporate world.  And as for me-- my work week is just beginning!
                                                           Happy Easter Everyone!!
                                                            With lots of Love ~elc~

Thursday, April 21, 2011

Red Velvet but NOT the kind you're thinking..

A few weeks ago I had a special request from a friend of mine who I used to work with.  She said, "My boyfriend & I are at the I Love You stage and I want you to make something with I love you written on top."  It's very important that it says that."  I said ok, and the flavor?  Do you want Red Velvet-- that probably would be the perfect flavor. "Yes!  That's his favorite!"  So I started thinking of what I could do for her. I came up with doing fondant hearts, xoxo's, and I was able to fit that I Love You in there that she was looking for too!  This was my first time even experimenting with fondant.  I must say though for my first time I did awesome. They came out great and she was very satisfied which made me very happy.  For the cupcake I also decided to do a little bit of a twist, and not make your standard red velvet.  I threw in some chocolate in the middle to make for a gooey center.  I don't really wanna give away my secret as to what kind I used, because some things are really left better unsaid!  Let's just say this--I have ate red velvet a lot over the years but NEVER with a ganache type center.  This was a little more softer than your typical ganache.  Wow.  I don't think I can ever just eat a "plain" one again.  My husband said the same thing.  He said don't ever make it the normal way, make sure you ALWAYS have the chocolate in the middle.  This is a good signature for you.  Not that anybody else has not ever made it like this before, because you can go online and find plenty of different red velvet recipes with a ganache center.  But I just decided to be a little different this time and since it has a cocoa base-- I knew chocolate in the middle would taste pretty darn good.  I guess I didn't realize just HOW good.  Needless to say, she made a comment to me that her boyfriend said, "Baby these are the best cupcakes I have ever tasted."

Wednesday, April 20, 2011

Candied Sweet Potato

I remember the first time I walked into Gigi's cupcakes I really didn't know what to expect.  The first 2 cupcakes I ever ordered was the hunka chunka banana love & candied sweet potato.  This was the beginning of February and I was looking for a good cupcake shop to order some more cupcakes for Valentine's Day as a surprise to my husband for our dessert! Well let me tell you, despite the fact Yes--they put entirely TOO much frosting on their cupcakes, I was very happy with the sweet potato one along with the too much frosting they had put on.  I love anything banana so that was a no brainer, and I couldn't wait to try that one as well.  I was soo curious about this other unique flavor though I just couldn't resist.  My plan was to give half to my husband and try his banana half.  Well I ate the whole thing and wanted like 3 more after.  I said, "Sorry hunny I just couldn't stop, so I guess I'm not gonna try yours because that wouldn't be really fair."  I still to this day have not had the chance to try their hunka chunka banana love.  People talk about how good carrot cake cupcakes are and I don't deny that this spice cake has such an addicting & alluring flavor that you could just keep eating them.   Seriously though--try a candied sweet potato anytime you see one on the menu.   Honestly, I like them BETTER than carrot cake.  It is a very similar recipe, but it's cake is made with fresh sweet potatoes, the cream cheese frosting has more of a stronger cinnamon flavor in it and topped with candied pecans & toasted mini marshmallows, you really can't go wrong.  Sweet potato in a cupcake you might ask?  I'm telling you-- It's soo moist the cake melts in your mouth and ALL the flavors come together as they should in a cupcake.  I could eat this flavor ANY time of the year, it's divine.  Period.  I haven't had the chance to make it yet, but trust me I am looking forward to it!  Oh and I did go back to Gigi's for Valentine's Day.  I ordered a chocolate salted caramel & white chocolate macadamia.  Both too were very good flavors.  But NOTHING like the candied sweet potato ;-)

Tuesday, April 19, 2011

Top 5 Cupcake Bakeries in the U.S.

So as I am sitting here drinking my coffee, I am wondering who the best cupcake shops are in the country.  I have been to one of these famous boutiques and at the time I didn't realize why they were so popular until now. I went into Baked of Charleston, SC while there with my Husband for our Anniversary. I was craving a cup of coffee with a mint chocolate chip cupcake, so I got the Grasshopper!  On a Saturday, the line was out the door and it took me a good 15 min. to get through it. So the even bigger question. Was my cupcake good? Yes it was pretty good. My only complaint--it needed more toppings. I guess I am so huge on that, because when I am making these divine cakes I'm always conscious about how many goodies I can add to the top to really make it ALL come together.  I just wish they would have put a lot more chocolate chips on than they did. In fact there might have only been a couple just for a garnish from what I remember.  Would I go back--Yes, only because I like to try and compare and see what I can do BETTER than other cupcakeries, now that I am in the business. 
I would love nothing more than to see my name ~eye love cupcakes~ by Jamie
in the Top 5 someday. Now, I just have to wait patiently for that right time to come so I can open up my own cupcake shop in one of these great cities of the U.S.... San Fran or Charleston maybe?

Baked  Baked was founded by Matt Lewis and Renato Poliafito who came from the world of advertising---Matt was a producer while Renato was a graphic designer. Their thoughts were never too far from cake and coffee, and slowly (even unbeknown to them) the idea for Baked was born.

Lewis wanted to open a bakery that celebrated American desserts beyond the cupcake, while Poliafito had always been hankering to open a neighborhood cafe, so together they scoured New York City for the perfect location. They found a small, storefront church in the largely industrialized and gritty section of Brooklyn, and together with Rafi Avramovitz, set about building their inspiration. Finally, after many long delays, they opened Baked in 2005 on the shores of Red Hook, Brooklyn with just a few ovens, some mixers, and an espresso machine.

While Baked is also well-known for its cookies, biscotti, homemade marshmallows, bars, tarts, pies and brownies, its cakes are also mouth-watering delights. They are old-fashioned with a twist of innovation. Cake varieties include classic coconut, tart lemon layer, green tea, grasshopper, caramel apple, Coca-Cola Bundt, chocolate malted, dark chocolate layer with vanilla icing, double-dark all chocolate and sweet-and-salty, just to name a few.

Crumbs Bake Shop  Crumbs is famous for its Signature size cupcakes. At each of its bake shops, it offers more than 50 varieties baked fresh daily and a new cupcake of the week every Monday. Crumbs also offers a variety of delicious cakes, from Red Velvet to Vanilla Cake and Chocolate.
Made with the finest ingredients, Crumbs' cupcakes remind us that the best things in life are simple. Crumbs offers a selection in three different sizes: Classic, Signature and Taste size cupcakes. "Classic" cupcakes are the largest variety and are sold individually. The medium sized cupcakes, "Signature", are sold individually in stores, and can be ordered online in increments of six. Customers can create their own individual six packs or choose a pre-selected assortment. The smallest size, the "Taste" size cupcakes are offered by the dozen in single flavors and pre-selected favorite assortments.

Currently, Crumbs has locations in California, Connecticut and New Jersey.

Magnolia Bakery  In an episode of Sex and the City, "Carrie" and "Miranda", the characters portrayed by Sarah Jessica Parker and Cynthia Nixon, sat on a bench eating Magnolia Bakery's pink frosted cupcakes, as they discussed Carrie's love life. Magnolia Bakery hasn't been the same ever since. The neighborhood bakery located in a residential section of the West Village of Manhattan, is now a New York institution. Tourists from all over the world go to the Magnolia Bakery, often waiting in a long line that winds its way around the block.
There's a reason why Magnolia Bakery has had staying power. Its baked goods, especially its cakes and cupcakes, are home made and absolutely delicious.
Open since 1996, the bakery is often credited with starting the modern day cupcake craze with its signature pastel-colored buttercream-frosted versions. Magnolia Bakery specializes in classic Americana baked goods including red velvet cake, icebox cake and banana pudding. Magnolia prides itself on tradition and quality and strives to satisfy loyal patrons while maintaining the integrity of the brand.

Sprinkles  Sprinkles is a favorite of Hollywood stars from Tyra Banks, Russell Crowe and Paris Hilton to Katie Holmes, Oprah Winfrey and Teri Hatcher, all of who proclaim love for the sumptuous treats. "I love Sprinkles Cupcakes," says Banks. "I am addicted to them." Ryan Seacrest is a fan, too. "These are not just cupcakes, they're a lifestyle," he says. Barbra Streisand once sent a box of Sprinkle's cupcakes to Oprah Winfrey. Oprah enjoyed them so much she ordered enough to share with her entire studio audience. Sprinkles is also known for its star topped variety served at Oscar parties.

Sprinkles evokes the memory of European bakeries flooded with the smell of baked goods and awash in natural light, with a modern touch. Its cupcakes are baked in small batches throughout the day, so that they will be as fresh as possible for Sprinkles' devoted customers. The cupcakes are handcrafted from the finest ingredients, including sweet cream butter, bittersweet Belgian chocolate, pure Madagascar Bourbon vanilla, fresh bananas and carrots, real strawberries and natural citrus zests.

Its original store is two blocks west of Rodeo Drive in Beverly Hills, but today, Sprinkles has six additional locations in Chicago, Dallas, Houston, Newport Beach, Scottsdale and Palo Alto. More locations will be opening soon in Atlanta, Boston, Charlotte, Denver, Kansas City, London, Las Vegas, Miami, Minneapolis, New York, Paris, Philadelphia, San Diego, Seattle, Tokyo and Washington, D.C.

SusieCakes  The Los Angeles, Ca.-based company was launched in 2006 by Susan Sarich. The inspiration behind the company's founding was Sarich's childhood in Chicago. Each day, she used to arrive home from school to a warm kitchen filled with the smell of baking and treats fresh from the oven. Her two grandmothers, who were also neighbors, loved to bake, from frosted sugar cookies to Whoopie pies and chocolate layer cakes.
To this day, Sarich is captivated by what those desserts symbolized. "Baked goods are hallmarks of happiness," says Sarich. "Whether we're celebrating a holiday or a specific event, we want them to be as unique as the day." It was a combination of Sarich's sweet tooth and nostalgia for the homemade desserts of her childhood that led her to open SusieCakes.

SusieCakes' cupcakes are known for their "frosting filling." Flavors include chocolate chocolate, luscious lemon, strawberry, peanut butter, fluffy coconut, and vanilla with pastel-blue vanilla frosting. The most popular cupcake is SusieCakes' Southern Red Velvet.

Sunday, April 17, 2011

10 Most Popular Cupcake Flavors!

It's pretty safe to assume that if you're reading this article, you're a fan of cupcakes -- and it's a good time to be one. In recent years, these versatile, tasty treats have gone from being inexpensive, easy-to-make confections given away at children's parties to trendy desserts enjoyed by hipsters around the world.
Today, little cupcakes are a big deal. While many restaurants and eateries have been forced to shut their doors due to the recent economic downturn, business in specialty cupcake shops is booming. The reason for cupcakes' recent surge in popularity is simple: They're relatively inexpensive and grant people a few bites of indulgence, even when money is tight.
In this article, we'll walk you through the 10 most popular cupcake flavors and explain the reasons behind their appeal. When you're done with the list, you'll know how to order like a pro from the most popular cupcake boutiques.
Despite how tame you may think vanilla is, the flavor has exotic origins. Vanilla comes from plants that grow in tropical areas, and harvesting the prized vanilla bean is no easy feat. After a long and complicated process, the end result is the immensely popular vanilla extract.
Chances are you've had a vanilla cupcake at one time or another. As you probably already know, vanilla is one of the most common flavors found in candies, pastries and various sweet treats. In fact, like chocolate, the taste of vanilla typifies sweet desserts and confections for many of us, so it's not surprising that these cupcakes are so popular and easy to find.
Vanilla cupcakes usually consist of a sweet white or yellow cake with a thick layer of creamy white frosting. They line the shelves of local bakeries and grocery stores and will almost certainly appear on the menu of any specialty cupcake shop you visit -- you can even pick one up at Starbucks. Some say the cupcake is a fleeting trend, but regardless, the vanilla flavor is here to stay.

Pumpkin-flavored foods are extremely popular during the fall and winter months. The pleasant taste of these large orange fruits appears in everything from pie to beer, so it should come as no surprise that pumpkin cupcakes are all the rage leading up to Halloween and throughout the holidays. Although they're typically available for just a few months out of the year, pumpkin cupcakes are extremely popular. It's not unusual to find them at parties, grocery stores, bakeries or even on restaurant dessert menus.
When sitting down to devour one of these tasty treats, you can count on a pumpkin cake base, but the choice of topping is up to the baker. You might find a traditional, sugary icing that may or may not taste of pumpkin, or the cake might simply be glazed. Cream cheese is a very popular and common topping. By the time Christmas dinner comes around, if everyone's tired of pumpkin pie, pick up a dozen pumpkin cupcakes and serve them for dessert, instead.
There's something comforting and nostalgic about a steaming loaf of banana bread. Banana cupcakes taste a lot like banana bread -- only you probably won't be eating one for breakfast. These surprisingly popular desserts are more common than you might think, and like their pumpkin-flavored cousins, they go well with a variety of toppings and icings.
Anyone who has tried a banana split knows how versatile these mushy yellow fruits can be, so when they're the star flavor in a cupcake, the possibilities are nearly endless. Banana frosting is always a good choice, as is strawberry, raspberry or any other berry-flavored icing. Of course, just about any type of chocolate frosting is delicious when topping these little yellow cakes, but if you're in the mood for something really different, try adding a dollop of whipped cream. It's simple and delicious!
Coffee-flavored cupcakes may sound bizarre to some people, but they make perfect sense when you think about it. After all, there's coffee cake -- even tiramisu contains a distinctive coffee taste. Coffee made the jump from a pick-me-up drink in the morning to a popular dessert staple a long time ago, so don't be surprised if you see coffee cupcakes sharing shelf space with their chocolate and vanilla counterparts at your local supermarket or bakery.
Coffee is featured prominently in desserts because it goes well with just about anything that tastes sweet. Therefore, there are a myriad of possible frosting options for coffee cupcakes. Chocolate, vanilla, butterscotch, almond, raspberry -- really, any flavor that might go with a cup of joe is a possible contender for the cake or icing part of your cupcake. Even if you take your cup decaf, you have nothing to fear; decaffeinated grounds can easily be substituted into any coffee cupcake recipe.
Let's face it, just about everyone loves chocolate. And no wonder -- many of the compounds contained in chocolate cause receptors in the brain to chemically induce feelings of pleasure. Chocolate is eaten by people all over the world, and for many of us, dessert and sweet treats are synonymous with the flavor.
Perhaps the main reason that chocolate cupcakes are so popular is because they use a winning combination: chocolate on chocolate. However, just because chocolate cupcakes have chocolate cake and frosting doesn't mean they're all the same. A rich dark chocolate cake spread with creamy white chocolate icing differs significantly from a milk chocolate cake topped with chocolate ganache. It's all chocolate, so you know it's going to be good, but it doesn't all taste the same.
Biting into a lemon cupcake isn't anything like sinking your teeth into an actual lemon. Although there will be a definite bit of tartness with the cupcake -- the amount of which is determined by the recipe -- the overriding sensation should be sweet. In fact, that's what makes this variety so popular. People who like a little sour with their sweet have found an answer to their dessert dilemma after years of passing up chocolate and red velvet cupcakes. Lemon cupcakes have really gained popularity in recent years, and you'd be hard-pressed to walk into a specialty cupcake store and not find one.
Lemon cupcakes typically consist of a yellow, lemon-flavored cake with sweet but slightly tangy yellow frosting. If the combination of lemon cake and lemon frosting is too tart for your taste, ask for an unfrosted cupcake with just a light dusting of powdered sugar for a subtle dose of extra sweetness.
                                                               Peanut Butter
When you think of peanut butter, cupcakes probably aren't the first thing that comes to your mind. However, peanut butter cupcakes have become quite popular in recent years, and, like many of the other cakes featured in this article, they aren't too sweet, which makes them extremely versatile and likeable.
Since you're starting with a nutty, slightly savory cake, you could just build on that by topping it with peanut butter frosting. To take the decadence up a notch, add chocolate. If you feel like going for something more unique, try mixing up some banana or honey frosting for an unusual treat. Or, if you're just looking to sweeten up an old childhood favorite, try forgoing frosting altogether and simply adding a few dollops of grape jelly to the top of the cupcake -- it's like a bagged lunch and trendy dessert in one!

                                                                Carrot Cake
Carrots have been a principal ingredient in European sweet cakes since the Middle Ages. The reason for this is simple: Carrots have more sugar than just about any other vegetable.  Even if you have an aversion to carrots, you'll probably still like carrot cake cupcakes. They're like regular carrot cakes, only smaller. These sweet orange and white treats consist of a miniature carrot cake with a cream cheese-based frosting. If you're out of frosting (or don't like cream cheese), you can also eat them plain.
Carrot cake cupcakes epitomize the reason cupcakes have become so chic recently, as they offer a taste of indulgence without the temptation of an entire cake. You can find carrot cake cupcakes in most cupcake specialty stores and in many bakeries and supermarkets.
                                                                 Red Velvet
Like carrot cake cupcakes, red velvet cupcakes are big treats in miniature form. Instead of ordering an entire red velvet cake, why not choose a portion-controlled red velvet cupcake, which you can eat in about five or six big bites? This variety is moderately decadent and easier on both the wallet and the waistline than a full-sized cake, a fact that has helped red velvet cupcakes become virtually synonymous with the modern cupcake movement. It's a trendy, grown-up flavor in a kid-sized form that appeals to sweet-lovers of all ages. In fact, red velvet cupcakes often outsell all other flavors, including such traditional favorites as chocolate and vanilla, in some specialty cupcake stores.
Aside from size, red velvet cupcakes don't really differ from their full-scale brethren. The little red cakes are smaller, but otherwise identical, to full-scale red velvet cakes, and they are topped with the same cream cheese-based frosting.

                                                   Chocolate and Vanilla
Forget the fads -- chocolate and vanilla cupcakes are timeless. These scrumptious desserts combine the two most essential sweet tastes into an unbeatable concoction that's always in style. You can find chocolate and vanilla cupcakes everywhere from the trendiest cupcake shops to elementary school cafeterias.
Chocolate and vanilla cupcakes might only consist of two flavors, but they've got countless variations. A light vanilla cake with dark chocolate frosting provides an entirely different taste from a milk chocolate cake slathered with creamy vanilla icing.
You can't go wrong with these two classic flavors, regardless if you're mixing up a batch straight out of a box or are about to devour a carefully concocted treat made from the finest ingredients.

Friday, April 15, 2011

How did these pretty little cakes become so Popular?

The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”. However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”. One fun fact about early cupcakes is that they were baked in teacups or ramekins before the invention of the multi-cup pans we use today. Cupcakes also started to become popular because they saved time in the kitchen and were generally easier to bake than larger cakes. Some theories suggest the term cupcake was derived from the easy to follow early 1-2-3-4 recipe. The recipe was measured: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs.

Here’s a fun fact: Cupcakes can be referred to as fairy cakes in Britain or patty cakes in Australia.

We have a Holiday: December 15th is National Cupcake Day!

Here are some more interesting facts you may not have known about this tremendous treat.
  • Interesting Fact: Cupcake liners do more than make it easy to remove them from the pan. Traditionally, sides of tins are greased for easy removal, but also floured because the batter needs to have something to cling to. A cupcake liner takes care of both.
  • Fun Fact: On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The cupcake was 1,224 pounds, 4 foot tall by 10 foot wide, and had 2 million calories.
  • Fun Fact: One of the most popular cupcake bakery's in the U.S. is Crumbs in New York City. They have reported the highest earnings in cupcake revenue in 2010!