Cupcake Timeline + Recipe

Cupcake Timeline

January 3, 1919

1796

1940s and 1950s

2003

First cupcake recorded in the history.

Hostess introduces cupcakes filled with creme.

Cupcake mixes sold to make baking simple.

Crumbs the first cupcake food chain.

2010

The dessert was first documented in 1796 in Amelia Simmons American Cookery. The cupcake resurfaced in the 19th century, this time holding two meanings.

Before the invention of the muffin tin, small cakes were baked in individual ramekins, the name cupcake comes from this. Meanwhile in Britain, they coined these tiny cakes, “fairy cakes,” thanks to their size.

Cupcakes get a reality show. People compete and who ever has the best cupcakes wins 10,000.

By 1919, though, cupcakes definitely had frosting, as evidenced by Hostess' introduction of the first packaged version, the CupCake, which is still on store shelves today as a popular Hostess treat — albeit in a slightly different form.

1900

2000

1800

1796

2010

1996

1920

1828

Magnolia bakery opened first cupcake bakery in West Village, New York.

The earliest time the term cupcake was used in a recipe book.

Began serving cupcakes in paper cups.

2012

2005

There are six cupcake ATM's in America.

First cupcake-only bakery, Sprinkles opens in California.

The term “cupcake” was first used in 1828 by Eliza Leslie in her cookbook “Receipts”. Interestingly, cupcakes were initially just a name for a measurement, similar to “pound” cake.They were baked in individual pottery cups, ramekins, molds, and eventually muffin tins. Baking cupcakes became more economical than baking a whole cake, making them a popular choice for home bakers.

But it was the turn of the 21st century that really saw cupcakes hit their stride, as A HBO famous 90's series "Sex and the City" gave Magnolia Bakery its star turn.

For the buttercream

150g softened butter

300g icing sugar

1 tsp vanilla extract

3 tbsp milk

food colouring paste of your choice (optional)

Ingredients

110g softened butter

110g golden caster sugar

2 large eggs

½ tsp vanilla extract

110g self-raising flour

STEP 4

Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

STEP 5

To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

STEP 6

Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

STEP 7

If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

STEP 1

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

STEP 2

Using an electric whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.

STEP 3

Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.