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National Vanilla Cupcake Day

Quote of the Day: When you hold a cupcake, sorrow disappears. Anonymous

National Vanilla Cupcake Day

National Vanilla Cupcake Day, November National Food Holidays, Food Recipes, Corner Gift Shop

 

 

 

 

 

 

 

 

 

 

November 10th is National Vanilla Cupcake Day! They’ll make a great treat for family and guests this holiday season.

Brief Food History

The earliest extant description of what is now often called a cupcake was in 1796 when a recipe for “a light cake to bake in small cups” was written in American Cookery by Amelia Simmons.

The earliest extant documentation of the term cupcake itself was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook. Wikipedia

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5 Cupcake Facts

In the 1700’s, Cupcakes were originally referred to as number cakes.

The first cupcake recipe was invented in 1776. It was a light cake that was baked in small cups.

On May 11, 1919, Hostess introduced and sold its first Hostess Cupcake.

Cupcakes were finally decorated with frosting in the 1920’s. Cupcakes were frosted with either Chocolate or Vanilla Frosting.

In 1947 cupcakes were re-designed and got the look they have today, thanks to D.R. “Doc” Rice at Hostess Cupcake.

Vanilla, Vanilla Cupcakes
Yields 30
Billy Reece, owner and master baker of New York City's Billy's Bakery, Vanilla, Vanilla Cupcakes!
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Ingredients
  1. 1 3/4 cups cake flour, not self-rising
  2. 1 1/4 cups unbleached all-purpose flour
  3. 2 cups sugar
  4. Dixie Crystals White Sugar Granulated Extra Fine
  5. 1 tablespoon baking powder
  6. 3/4 teaspoon salt
  7. 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  8. 4 large eggs
  9. 1 cup whole milk
  10. 1 teaspoon pure vanilla extract
Instructions
  1. 1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. 2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. 3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. 4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Notes
  1. Vanilla Buttercream Frosting - Billy Reece from Billy's Bakery in New York City. Source: The Martha Stewart Show, May 2006
  2. 1 cup (2 sticks) unsalted butter, room temperature
  3. 6 to 8 cups confectioners' sugar
  4. 1/2 cup milk
  5. 1 teaspoon pure vanilla extract
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
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Billy Reece, owner and master baker of New York City’s Billy’s Bakery, is in the kitchen with Martha Stewart baking his signature vanilla cupcakes. Source: The Martha Stewart Show, May 2006

Enjoy your Vanilla Cupcakes with a glass of milk or cup of coffee!

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Holiday Gift Ideas

National Vanilla Cupcake Day, November National Food Holidays, Food Recipes, Corner Gift Shop

 

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National Vanilla Cupcake Day, November National Food Holidays, Food Recipes, Corner Gift Shop