Cupcakeology

Did you know that the cupcakes were originally called "number" cakes? It wasn't until the 19th century when cupcakes really became popular in the United States. Food historians are not sure exactly how the name "cupcake" had originated. One of the theories is the way they were made, they were either baked in an actual cup or the ingredients were measured out in cups. Cupcakes were created as an alternative to making one large cake and are also a time saver in the kitchen. It's no surprise that cupcakes are still popular today. Now with even more unique and tasty flavors!

One of my favorites is the Caramel Mud Cake! I found the recipe in Pamela Clark's book called "Cupcakes". When I saw that this recipe called for white chocolate and honey I knew I had to make them. So, I made these for my friend and her roommates when she returned back to the dorms last year. And they absolutely loved them!


Ingredients:

Caramel Mud Cakes

1 stick of butter, chopped coarsely
3 1/2 ounces white chocolate, chopped coarsely
2/3 cup firmly packed brown sugar
1/4 cup honey
2/3 cup milk
1 cup of all-purpose flour
1/2 cup self-rising flour
1 egg

Butter Cream Frosting

6 tablespoons of butter, softened
1/4 teaspoon vanilla extract
1cup powdered sugar
1 1/2 tablespoons of milk
Food coloring of your choice

Directions:

Batter

1. Preheat oven to 325 F. Line 6-hole over sized (Texas) or 12-hole standard muffin pan with paper baking cups. You can also use a mini cupcake pan like I did to yield more. I got about 24 mini cupcakes out of my batch.

2. Combine butter, chocolate, sugar, honey and milk in a small pot; stir over low heat, until smooth. DO NOT TURN UP THE HEAT! I cannot stress that enough, you will end up with a burnt gloopy mess. Once the chocolate mixture is smooth transfer into a medium bowl; let it cool for 15 minutes.

3. Whisk sifted flours into chocolate mixture, then egg. Divide among baking cups.

4. Bake large large cakes about 40 minutes, small cakes about 30 minutes. Turn cakes onto wire rack to cool. Frost after finished cooling.

Frosting

Beat butter and vanilla extract in a small bowl with an electric mixer until light and fluffy. Beat in sifted powered sugar and milk, in two batches. Beat in a little of desired coloring. If you want two toned frosting, divide frosting into two bowls add different color food coloring to each and place into a pastry bag and squirt. Or, if you don't have a pastry bag use a sandwich bag, put the frosting in and cut the tip of the bag.

For more Cupcake history visit : http://iml.jou.ufl.edu/projects/Spring07/Ayers/history.html

And for more delicious cupcake recipes look for "Cupcakes" by Pamela Clark.