Sweet somethings: All hail the tasty cupcake

The cupcake evolved from the “cup cake,” referring to a cake whose ingredients were measured by volume, using a standard sized cup. The popular recipe was 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 cup of milk and a spoonful of soda.

The Food Network and a host of popular specialty shops have taken the “cupcake” to a new level! From cupcake wars, to varieties of flavors and colors, with myriads of packaging ideas — the cupcake has become a national favorite sweet treat for almost everyone.

Cupcakes may also be baked in a mug for its cooking vessel; ramekins and muffin tins are popular containers and even silicone rubber tins are available.

Whatever your vessel or batter, the cupcake must be hip and glamorous! Over the past few years, cupcake bakeries have opened around the country with customers waiting in long lines for hours — just to indulge in these small confectionery wonders!

There is now a gluten-free bakery selling gluten-free cupcakes — it’s TULLY’S in New York. In the 501 area code, numerous cupcake offerings may be found or take the time to invite the kids in the kitchen to bake and decorate your own cupcakes.

“Sweet Bling” has cupcake silver and gold charms, necklaces and bracelets. The 14K gold white cupcake with yellow frosting is only $850….you might want to order several!

Whatever your experience with the cupcake happens to be, the holidays are a perfect time to enjoy this small delightful treat!

Cupcake Batter

4 cups all-purpose flour
4 cups granulated sugar
2 cups milk
1 1/2 cups corn oil
2 teaspoons vanilla
4 teaspoons baking powder
1/4 teaspoon salt
6 eggs

Mix ingredients together and pour into cupcake tins. Bake at 325 degrees for about 30-40 minutes, or until lightly golden and done. This recipe makes a lot of cupcakes or may be used for a traditional four-layer cake or Bundt size pan. Batter may be easily halved.
Coconut Frosting

1 cup granulated sugar
1/3 cup water
1 cup marshmallow cream
3 egg whites

Boil sugar and water until strings form. Add about 1 cup marshmallow cream and dissolve. Beat egg whites until stiff, then gradually combine both mixtures. Beat until stiff. Sprinkle coconut over top of cupcakes.