Cupcakes and More…

Interesting Fact:

The first mention of the cupcake (also British English: fairy cake) can be traced as far back as 1796. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.

Cupcakes have become more than a trend over the years; they've become an industry. Cupcakes are nothing shy of a pure, sugary sweet heaven.


One of Our Favorite & Healthy Recipes for Kids and Families from Delish.com - Strawberry Cupcakes with Strawberry Buttercream

Ingredients:

• 2 3/4 cup(s) all-purpose flour
• 1/2 cup(s) cake flour (not self-rising)
• 1 tablespoon(s) baking powder
• 1 teaspoon(s) salt
• 8 ounce(s) (2 sticks) unsalted butter, softened
• 2 1/4 cup(s) sugar
• 3 large eggs
• 1 large egg white
• 1 cup(s) whole milk
• 1 1/2 teaspoon(s) pure vanilla extract
• 2 cup(s) finely chopped strawberries
• Small strawberries, for garnish
• Strawberry Buttercream

Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with milk mixture and ending with dry ingredients. Stir chopped strawberries into batter. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with Strawberry Buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry just before serving.

CooShoe "Sweet Cup Cake" was inspired by fascinating facts about cupcakes! 

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