Strictly speaking, in the UK, cupcakes are really called fairy cake, but there are differences between the two, not simply the name. In Britain, the fairy cake tends to be smaller and the sponge lighter. Also the Americans tend to use buttercream for the icing, rather than a lighter glacé icing here in Britain. Some would argue that a fairy cake is a cake with the top cut off, replaced with two small sponge pieces to give that ‘butterfly/fairy’ effect.
The term cupcake derives from the measured ingredients used. For example, 3 cups of flour, 1 cup of butter etc.. Also, in the early days of baking, cupcakes were often cooked in singular small clay pots (cups)
Did you know that in Australia, cupcakes are called patty cakes (named after the nursery rhythm ‘patty cake, patty cake, bakers man’)
Whatever your preference, check out our post on baking the perfect sponge
Take a look at these two vintage recipes
Makes 12
Preparation time: 20 minutes
Cooking time: 15 to 20 minutes
Special equipment: paper cake cases
Calories per cake: 375
- 4oz/100g self raising flour pinch of salt
- 1 level teaspoon baking powder
- 2 level teaspoons instant coffee powder
- 4oz/100g soft margarine
- 4oz/100g caster sugar
- 2 medium eggs
- 3oz/75g butter
- 9oz/255g light brown sugar
- 2oz/50g plain chocolate
- 1 tablespoon milk
- 9oz/255g icing sugar
- Hundreds and thousands
- Sift the flour, salt and baking powder into a large bowl. Add the coffee, margarine, caster sugar and eggs and beat the mixture well for about 2 minutes.
- Divide the mixture between 12 paper cake cases standing in deep patty tins. Bake the buns in a moderately hot oven (400*F/200°C, gas mark 6) for 15 to 20 minutes, or until they are well risen and springy to the touch.
- Meanwhile, put the butter, brown sugar, chocolate and milk in a pan and heat until the sugar has completely dissolved. Sift the icing sugar into the pan and beat the fudge icing well with a wooden spoon until it is smooth and fairly thick.
- Divide the icing between the cup cakes, filling the paper cases right to the top. Leave to set, then sprinkle with hundreds and thousands.
© Copyright Odhams Leisure Group Ltd
Makes about 14
136 calories per cake 560 joules
- 4oz/100g butter
- 4oz/100g caster sugar
- 2 standard eggs
- 4oz/100g self-raising flour
- Milk to mix
136 calories per cake 560 joules
- Cream the butter and sugar until light and fluffy.
- Beat the eggs and beat them gradually into the creamed mixture.
- Sift the flour and fold it into the creamed mixture using a large metal spoon.
- Mix to a soft dropping consistency with the milk.
- Spoon the mixture into paper cake cases standing on greased baking trays, filling the cases to the two-thirds level.
- Bake for 15 to 20 minutes in a moderately hot oven (375°F/190°C, gas mark 5).
Freeze well.
© Copyright Hamlyn Publishing Group Ltd 1978
The BBC’s Good Food website has 58 varieties of cupcake to choose from. Just click the icon below
Here is an old 1956 American advertisement for cupcakes
