“When you look at a cupcake, you’ve got to smile.” – Anne Byrn
Calling all sweet tooths! Is there anything better than a freshly baked cupcake? We don’t think so. In honor of the redesigned Cupcake Charm Bangle supporting Race to Erase MS, here are five things you might not know about these sweet treats.
Start of Something New
Cupcakes date back to 1796. That year, Amelia Simmon published the first American cookbook, American Cookery. In it was a recipe calling for “a light cake to be baked in small cups.” 32 years later, in 1828, the term “cupcake” was officially documented in Eliza Leslie’s Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats cookbook.
Many believe the cupcake was inspired by the British Queen cake. This individual pound-like cake found popularity in the eighteenth century with Queen Victoria. Queen cakes were baked in tins and could be different shapes from diamonds to hearts.
A Cup-ful of Sugar
No one is quite sure how the cupcake found its name, but there are a few theories. Some say its name comes from being originally baked in teacups. This was before the age of muffin tins. Others say it comes from measuring ingredients by the cup. They’ve even been called “number cakes” and “1-2-3-4 cakes” because recipes called for one cup of butter, two cups of sugar, three cups of flour, four eggs (and one cup of milk and one spoon of baking soda).
In England cupcakes are called fairy cakes. This is because a cupcake is considered “the perfect size for a troop of fairies.” While fairy cakes still make for a sugar rush, these British variations are traditionally smaller than American cupcakes and use a lighter icing.
Life is Good
In March 2012, Sprinkles Cupcakes opened the first Cupcake ATM in Beverly Hills, CA. The machine holds 600 cupcakes, features rotating flavors, and is open 24/7. If you’re not near the 90210, no need to worry. Nowadays there are 15 Cupcake ATMs nationally. That’s sweet!