Tuesday, March 13, 2012


I'm really liking them all of a sudden....

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simms. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie's Receipts cookbook.

I love this one because it looks like my Chloe!

Martha Stewart.com
Martha has recipes and step by step directions!
Easter inspired me to include this one!

FACT:Cup cakes were often baked in individual pottery cups and they took their names from the cups they were baked in.

A single rose mini cake........Wilton website
This site tells you all you need to make dozens of cupcakes.
A Single Rose Mini Cake

Cupcake is given to any cake the size of a teacup.

Magnolia Bakery.com
New York City

You can order online.
It's A Boy! Cupcakes

Wedding cupcakes
Another beautiful bakery!
Phoebes Cupcakes

order online from
California & Colorado
Dots Cupcakes Images

A teascape cupcake!


This is Magnolia's Recipe for Vanilla Cupcakes

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.



  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract


  • Vanilla Buttercream, recipe follows


Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

This is a delicious cake! Hope you love it!
I thought you might like to visit a blogger who has been blogging about cupcakes since 2004.
 Rachel Kramer Bussel at http://cupcakestakethecake.blogspot.com/

Hope you had fun looking at just a few cupcakes to inspire you to bake a treat for your family.

Blessings My Friend,


  1. Love all the beautiful cupcakes...wow the little Easter egg cupcake is the cutest thing...and the doggy ones are adorable...

  2. Now who doesn't love a cupcake? Especially if they're as fun as these!

  3. I love your site Martha, I was so happy you came by for a visit at mine :) We have so much in common, first of all, Chloe!she looks an awful lot like my Dude (he was a bichon). I started out in MA and then to FL and then to OK and then back to MA....who knows where next. I love Texans style, they really know how to decorate! One of the best parts of seeing the country for me was picking up a couple of special pieces from each. I'll always remember when I bought them and where they came from. Hope you're are enjoying your new roost.

  4. I love your Chloe cupcakes, she looks an awful lot like my Dude (he was a bichon). I just wanted to say how nice it was of you to visit me and I love your site. I started out in the northeast,(MA) then we moved to FL, on to OK then back to MA. They have all been great life experiences! Let's visit again soon.