Cupcake. Thursday , February 01st , 2018 - 20:12:02 PM
Prior to the introduction of the cupcake to the kitchens of America, cakes were made by weighing the ingredients. Cupcakes were made by measuring the ingredients for the first time. It has been suggested that this is perhaps 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 they are baked in a cup but at one time, cupcakes were also called "number cakes". This name originated from the recipe, whereby it required "...once cup butter, two cups sugar, three cups flour, four eggs..." At one time, recipes called for cupcakes to be "...baked into little tins."
On some days, the perfect cupcake is described above. On other days, when one is starving and wants a quick treat to devour, the two day old cupcake, for some unusual reason hits the spot. It has sat on the counter top just long enough to hard a bit more giving it a more substantial feeling. Biting into it feels more like biting into a hearty piece of bread. The frosting gives you the feeling that you are biting into something similar to a chocolate bar because it has had time to harden a bit giving the cupcake still another additional dessert treat quality. It becomes more of a candy rather than a baked good giving rise to the nice flexibility its changing texture can take on, becoming just another variation of the perfect cupcake.
As you bite into the cupcake it does not crumble, but stay together firmly. It is not as tough as a fudge bar, but not as light as a piece of angel food cake. Its perfected consistency lies somewhere between the two, thick enough so that every bite can be savored meaningfully. Because it is moist each bit melts easily in the mouth and leaves a light stickiness on your fingers. It is rich, but not overpoweringly so. It is best with a tall glass of milk, maybe two, to accentuate the decadence of its flavor.
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