History of the cupcakes
The cupcake evolved in the United States in the 19th century, and it was in the kitchen. There was a shift from weighing out ingredients.Food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originall cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.
In the beginning, cupcakes were sometimes called “number” cakes, because they were cups of sugar, three cups of flour, four eggs, one cup of milk, and one of the spoonful of soda. Clearly, cupcakes today have expaned to a wide variety of ingredients, measurements, shapes, and decorations – but this was the first recipes for making what we know today as cupcakes.
These cute bunny cupcakes are a great Easter activity not only for kids, and they’re ideal for party platters.
- 185g self-raising flour
- 120g golden caster sugar
- 120g butter, softened
- 100g pot natural yogurt
- 1 lemon, zested
- 2 eggs
- 250g pack fondant icing for the frosting
- 85g unsalted butter, softened
- few drops vanilla extract
- 200g icing sugar
- few drops green food colouring
Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible beause its the main part of our cupcakes. Bake for 20-25 mins until the cakes are risen and golden.
Beat the butter for the frosting, vanilla extract and icing sugar until the mixture is pale and creamy. Add a few drops of green colouring and beat it in. If piping, scoop the frosting into a piping bag fitted with a star nozzle, then pipe stars of green icing all over the tops of the cakes like a real grass.
Roll the fondant icing into small balls no bigger than a walnut (these are the bunnies’ bottoms 🙂 ).
Roll smaller balls to make tails and stick them on top of the bigger balls. Put one rabbit on each cake. Now make the feet by rolling two more small balls for each bunny and shape them into ovals. Rest these at one end of the ball so they look like feet.