While no one is sure where cupcakes came from, they are known to have appeared in the United States sometime in the 19th century. Called Fairy Cakes in the UK, the cupcakes revolutionized the way cakes were made and mothers across the country hailed the blessing.
Before the introduction of the cupcake to America’s kitchens, cakes were made by weighing ingredients. The cupcakes were made by first measuring the ingredients. It has been suggested that perhaps this is 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 that they are baked in a cup, but at one time, cupcakes were also called “number cakes”. This name originated from the recipe, which called for “…one cup butter, two cups sugar, three cups flour, four eggs…” At one time, recipes called for cupcakes to be “…baked in little molds.”
Until the early 20th century, muffin tins were virtually unknown, forcing bakers to use more formidable baking cups, unless they wanted to bake their little loaf-shaped cakes. The use of hearth ovens, which required longer baking times for larger cakes, caused bakers to look for other ways to bake their cakes and still have time to eat them. With the advent of the cupcake, bakers were not only able to achieve shorter baking times, but they were also able to change the way they made them once the baking portion was over. Bakers no longer needed to create larger, heavier cakes. With the production of the cupcake, people could satisfy their desire for something small and sweet.
Although cupcakes developed a surge in popularity only recently, causing several bakeries to specialize only in cupcakes, it was in 1919 that Hostess developed the forerunner to Hostess Chocolate Cupcake. The rich and creamy filling and chocolate glaze were popular with consumers and a love affair began. Conveniently baked in a single serving, the cupcakes provided a quick snack and allowed people to nibble on them whenever they wanted. Also, they were sinfully delicious, but their small size allowed them to feel good about not overeating.
Muffins are now common in grocery stores, premade and prefrozen. The baking aisle is filled with a wide variety of cupcake papers, starting with thin paper and progressing to a firm, rounded edge made of cardboard. So popular is the cupcake that small artisan bakeries, creating nothing more than cupcakes, have begun springing up all over the country. They sell for an average of $30 to $35 a dozen, they’re pricey, but if you want cupcakes that stand out, sometimes paying someone to decorate them in a unique or unusual way is the best way to go. A more recent trend gaining popularity is cupcake towers instead of a more traditional wedding cake.
Eating a cupcake can make you feel young again and with the variety of flavors and frostings that have progressed over the decades, there’s no appetite or yen that can’t be settled by a tasty cupcake.