Cupcakes (top) and Fairy Cakes (bottom).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cupcakes and Fairy Cakes along with all the Cupcakes and Fairy Cakes containing recipes presented on this site, with 71 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cupcakes and Fairy Cakes recipes added to this site.
These recipes, all contain Cupcakes and Fairy Cakes as a major wild food ingredient.
Cupcakes, Fairy cakes and Butterfly Cakes: are the American and British names, respectively, for individual-sized cakes made from sponge cake batter typically baked in paper, silicone or aluminium cases. American cupcakes tend to be larger and are baked in muffin tins (with 6 or 12 wells). British Fairy Cakes tend to be smaller and are baked in jam tart or mince pie tins (with 10 or 12 wells). They get their name because of their diminutive size, which would suit fairies. There is also a variant of fairy cakes where the top of the cooked cake is cut off and halved, the void is filled with buttercream icing and the top crust is halved into two pieces which are then stuck back on the cake to form 'butterfly wings' (see the image). These are known as 'butterfly cakes'.
American cupcakes are called this because they were originally baked in cups or individual ceramic ramekins. It is also the case that the ingredients were typically measured in volumetric cups, rather than being weighed out (as pound cakes, which originated in Britain were). The first mention of cupcakes comes from 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons.
Standard cupcakes and fairy cakes essentially use the same basic recipe as sponge cakes and layer cakes. A blend of butter, sugar, eggs, and flour leavened with baking powder and which may be flavoured with chocolate, vanilla, or any flavouring suitable for cakes. Basically, any batter that can be cooked as a large cake can be baked as a cupcake.
The advent of microwave ovens has led to the development of a new kind of cupcake baked in a mug.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cupcakes and Fairy Cakes recipes added to this site.
These recipes, all contain Cupcakes and Fairy Cakes as a major wild food ingredient.
Cupcakes, Fairy cakes and Butterfly Cakes: are the American and British names, respectively, for individual-sized cakes made from sponge cake batter typically baked in paper, silicone or aluminium cases. American cupcakes tend to be larger and are baked in muffin tins (with 6 or 12 wells). British Fairy Cakes tend to be smaller and are baked in jam tart or mince pie tins (with 10 or 12 wells). They get their name because of their diminutive size, which would suit fairies. There is also a variant of fairy cakes where the top of the cooked cake is cut off and halved, the void is filled with buttercream icing and the top crust is halved into two pieces which are then stuck back on the cake to form 'butterfly wings' (see the image). These are known as 'butterfly cakes'.
American cupcakes are called this because they were originally baked in cups or individual ceramic ramekins. It is also the case that the ingredients were typically measured in volumetric cups, rather than being weighed out (as pound cakes, which originated in Britain were). The first mention of cupcakes comes from 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons.
Standard cupcakes and fairy cakes essentially use the same basic recipe as sponge cakes and layer cakes. A blend of butter, sugar, eggs, and flour leavened with baking powder and which may be flavoured with chocolate, vanilla, or any flavouring suitable for cakes. Basically, any batter that can be cooked as a large cake can be baked as a cupcake.
The advent of microwave ovens has led to the development of a new kind of cupcake baked in a mug.
The alphabetical list of all Cupcakes and Fairy Cakes recipes on this site follows, (limited to 100 recipes per page). There are 71 recipes in total:
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