In the United States and some European countries, cupcakes are commonly used as a coffee dessert and afternoon tea. The cupcake was first mentioned in the United States in 1828.

It was a 19th-century invention of the cupcake that was once called a kitchen revolution. It saved a lot of time as it went from weighing ingredients while baking to measuring them.

Food historians have yet to find the exact origin of the name cupcake. There are now two theories: First, the cakes were baked in ceramic baking cups or cup molds, which are the size of a teacup. Secondly, the ingredients used to make the cakes are used in measuring cups, hence the name cupcake.

In the beginning, the cake was called a "digital cake" because it was easy to remember to measure the ingredients: one butter cup, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 cup of milk, 1 tablespoon of baking soda, and so on.

Obviously, today's cakes have evolved to use a variety of ingredients, different sizes, different shapes, and beautiful decorations, but this recipe is one of the historical cupcake recipes we know.

Making cupcakes is very convenient because they are easier to bake and save time than large cakes. Whereas large cakes take a long time to bake.

Let’s make tasting cupcakes!


8 eggs

low gluten flour 100g

Corn oil 80g

Milk 100g

Sugar 120g

cups 20

1. Get all the above ready

2. Prepare two clean containers, no oil and no water. The eggs will not be successfully whipped if they encounter water, and the egg whites and yolks should be separated.

3. First to deal with the egg yolk, stir well.

4. Oil can be corn germ oil, can also be ordinary salad oil, avoid the use of heavy oil.

5. Stir well.

6. Add milk and mix well.

7. Sift in the low-gluten flour.

8. Stir in a Z-shaped way until the flour is fully integrated into the egg mixture without particles.

9. Prepare to whip the egg white, and put the sugar in three times.

a. Pour in one-third of the sugar when this large bubble is present.

b. After the second interval of twenty seconds, when the bubbles are slightly delicate.

c. When the egg is white and has not had a lot of large bubbles.

10. Beat until it has stiff peaks.

11. Invert the basin, the egg whites will not drip slide is good to beat

12. First put one-half of the whipped egg whites, with the way to draw Z fully mixed well.

13. Directly pour in the remaining one-half of the egg whites, in the same way, to mix well.

14. Thoroughly mix well.

19. You can prepare a measuring cup, easy to pour into the cup, you can also use a laminating bag to squeeze out.

20. Pour into the cups.

21. Gently pick up and slowly drop to shake out the air bubbles.

22. Preheat the oven for ten minutes, modulate 150 degrees, and bake for 35-40 minutes.

23. Add cream and various fruits to become fruit cupcakes

Cupcake flavors:

1. Original cupcake

2. Cocoa cupcake

3. Matcha cupcake

4. Earl Grey Tea Cupcake

5. Raw coconut-speckled cupcake

6. Coffee cupcake

7. vanilla cupcake

8. Chocolate cream and blackberry cheese cupcake