Everything old is new again…

This year, the hottest cake for entertaining is the humble cupcake. Although this time around, the cupcake is no longer humble. Instead, the individually portioned confections are topped with the sweetest frosting and bejewelled with hand-made decorations, making the cupcake less of a ho-hum traditional baked good and more of a diminutive iteration of an ornamental celebration cake.

The original cupcake revolution took place in Europe in the late 18th century, with individual cakes made from an old “Queen Cake” recipe – a small rich cake made from currants, lemon zest and almonds, baked as individual cakes. Traditionally, little fluted moulds in fancy shapes were used to house the cakes, with heart-shaped moulds the popular choice of the day. The name “cupcake” followed as the Americans took the individual portioned cake idea and developed a baking cup for the recipe.

Despite the centuries-old idea, cupcakes never really went out of favour. Any survey of western cookbooks reveals an interest in the cupcake as a perennial favourite for children’s birthdays and school fetes. However, the real second cupcake revolution was started by two young women in New York City in 1998 who took a serious interest in turning their cupcake baking hobby into a business. They opened the now famous Magnolia Bakery in Manhattan Island and were immortalised into baking history when Carrie and her friends in Sex & the City famously ate vanilla flavoured cupcakes on the show. A new generation of cupcake enthusiasts was born.

So, how do you use the cupcake in your entertaining? Easy… don’t feel obliged to bake a simple vanilla version (although they are delicious in their simplicity), because just about every type of cake can be adapted to fit the cupcake mould.

For a wedding, try making dozens of traditional fruit cakes in cupcake moulds, top with white fondant and sugar flowers in the colour theme of the event. Tier the cupcakes on an old-fashioned ornamental cake stand and layer the blooms of the day between your white cupcake creations.

For a children’s party, make some simple vanilla butter cupcakes in wildly coloured paper holders, lick the top of them with natural food coloured frosting and let the kids go wild decorating these creations with the various lollies, marshmallows and sprinkles you can buy from the supermarket. This party game is sure to be a winner!

For a dinner party, try a rich cherry chocolate cupcake recipe (like Nigella Lawson’s one) and slather the top with the richest, darkest chocolate ganash. Serve these individual decadent delights with the best vanilla icecream you can afford.

The variations really are endless.

For inspiration, turn to Nigella Lawson’s “How to be a Domestic Goddess” or the Magnolia Bakery Cookbook. Both are available to purchase from Pink Frosting.

If you live in Sydney or Canberra, we would be delighted to bake you some scrumptious, delectable cupcakes for your party.

Happy Celebrating!

Kathryn