National Vanilla Cupcake Day is celebrated annually on Nov. 10. So, Thursday is a day for dessert lovers across the country to celebrate and indulge, though vanilla doesn’t have to be the only flavor.
Cupcakes were originally baked in heavy pottery cups. Today, some bakers still use individual ramekins, small coffee mugs, large tea cups, or other small ovenproof pottery-type dishes for baking their cupcakes.
The word “cupcake” can be traced back to 1796, when a recipe notation of a cake to be baked in small cups was written in “American Cookery” by Amelia Simmons.
The earliest-known documentation of the term “cupcake” was in 1828 in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” by Eliza Leslie.
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Here’s a recipe to try.
Raspberry Filled Vanilla Cupcakes
18 ounces French vanilla cake mix (1 box)
1/2 cup butter, melted
1 cup water
2 cups raspberries
1/3 cup sugar
1 1/4 cups water
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup butter
1 cup powdered sugar
1 teaspoon vanilla
2 teaspoons hot water
Preheat oven to 350 degrees.
To make the cupcakes, melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl. Mix on low 1 minute, then on high 1 minute. Fill greased muffin tins to make 24 cupcakes. Bake 20 minutes. Let cool.
For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir in raspberries.
To fill cupcakes, cut a small round out (make sure not to pierce the bottom), fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Makes 24 cupcakes.