Basic Yellow Cupcakes - click here for the recipe.
Home Cooking & Good Spirits
Cupcakes
These take the cake - Recipes from Stonewall Kitchen
BY
Jonathan King and Jim Stott
PHOTOGRAPHY
Jonathan King and Jim Stott

Jonathan King and Jim Stott
Chocolate Black Forrest Cupcakes
Peanut Butter and Jelly Cupcakes
It is probably only a matter of time before the Seacoast has its own cupcake café—and we can’t wait! After standing in a line that wrapped around the block in New York City a few years ago to try the cakes at Magnolia Bakery (the same shop featured in episodes of Sex in the City), we’ve found that everyone we know has fallen back in love with cupcakes. Every major city we visit has at least one shop devoted completely to selling these delightful cakes in a cup. The colors and flavors are amazing, and it cheers us up just to look at the dozens of varieties.

What makes cupcakes so popular? Maybe it’s the size, a single perfect serving. Maybe it’s because the fun of licking the frosting off and then diving into the cake reminds us of our childhoods. Or maybe it is just the sweet simplicity of cupcakes, no fork or knife needed, and you can walk around and enjoy it anywhere you please!

The people at Hostess® had a brilliant idea when they first introduced packaged cupcakes in 1919, but the new generation of boutique bakeries has taken the humble cupcake up a few dozen notches. From creamsicle cupcakes (vanilla with orange-swirl buttercream frosting) to chocolate merlot (dark chocolate cake with merlot buttercream frosting) the selections seem endless. Although these mouthwatering flavors are tempting, there is still something wonderful about a plain chocolate cupcake topped with pure vanilla buttercream. Plain or fancy, whichever you prefer, hand anyone a cupcake, and you’ll receive a smile in return.

Originally called “measure cakes” or “fairy cakes,” cupcakes apparently originated due to a change in the cooking habits of homemakers. In the early 1800s bakers threw away their scales and began to use “cup” measuring instead. One cup of flour, one cup of sugar, one cup of milk, etc.—you can see how cupcakes were born. They took less time to cook and seemed to stay fresh longer, an important factor before modern kitchen appliances.

Making cupcakes is almost as enjoyable as eating them, and we have a couple cooking hints to share. Always preheat the oven for at least 20 minutes. Most ovens heat from the bottom and you want the cupcakes to bake evenly. Make sure the cupcakes are thoroughly cooled before frosting, otherwise you’ll have a sticky mess. Filling cupcakes is actually pretty easy. Cut a small hole into the top of a baked cake and, using a pastry bag, insert the tip and squeeze jam, lemon curd or fruit butter into the center, and then frost as usual. Each cupcake can hold about a teaspoon and a half of filling.

If you wish, you can try and make some healthy additions or changes to the basic recipe of cake and sugary frosting. Drizzle warm carrot cake cupcakes with honey and top with crushed nuts. Or, add juice or pureed fruit to the batter in place of some of the liquid. However, most of us will probably stick with the decadence of a real cake with real frosting. The following basic yellow cake recipe can be used as a starting point for many cupcake ideas, and the buttercream frosting is an easy, fail-proof recipe that is smooth and creamy. Add flavorings and coloring to create your own specialties.

For your child’s next birthday party, when the bridge club comes to your house or when you want to surprise dinner guests with a playful dessert, try making cupcakes and watch people react with pure joy when they pick the one they want. Use your imagination, look online for other sensational ideas, and have fun!

Recipes

Chocolate Black Forrest Cupcakes

Peanut Butter and Jelly Cupcakes

Basic Yellow Cupcakes

Lemon Cupcakes