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Samples

Cakes for Dessert

Cupcake

History

The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook

Recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. The cake batter used for cupcakes may be flavored or have other ingredients stirred in, such as raisins, berries, nuts, or chocolate chips

Variants

A cake in a mug (more commonly known as a mug cake) is a variant that gained popularity on many Internet cooking forums and mailing lists.
A cake in a jar a glass jar is used instead of mugs, trays or liners.
A butterfly cake or fairy cake is a variant of cupcake, also called fairy cake for its fairy-like "wings".

Cupcake kits

Cupcake kits are kits which provide a set of parts needed to allow an amateur baker to produce a themed batch of cupcakes, often to tie in with themed parties. Examples of themes include princess, pirate, fairies and dinosaurs. Typically kits include appropriately decorated cupcake cases and cupcake toppers but some kits are available which also include the ingredients needed for baking.

Update now Muffin

History

The use of the term to describe what are essentially cupcakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks. Recipes for quickbread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks

Etymology

One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin".

Quickbread muffins

Quickbread muffins (sometimes described in Britain as "American muffins") are baked, individual-sized, cupcake-shaped foods with a "moist, coarse-grained" texture. Muffins are available in both savoury varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours. Sweetened muffins range from lightly sweetened muffins to products that are "richer than many cakes in fat and sugar.

Bran muffins

Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. The result are raised, individual quickbreads. The muffin may have toppings added, such as cinnamon sugar, streusel, nuts, or chocolate chips.