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GET YOUR SWEET ON: ALL ABOUT CUPCAKES By: Jennifer Briggs and Chelsey MacDougall

Where It All Began  Cupcakes also known as “cup cakes” or “tea cakes”  Developed during the early 1800’s in Great Britain  Received their name from:  The cups they were baked in, before muffin tins were created  The measurement of flour necessary to make them (measured by volume, not weight)

Time for Cupcakes!!! For this project, you’ll need  A mixer  Two mixing bowls  A spatula  A spoon or scoop  A cupcake or muffin tin  Cupcake papers  A toothpick  An oven!

Things to Consider  Allergens  Safety  Flavors  Quantities  How many batches?  Measurements

Ingredients  1 ¾ cups flour (not self- rising)  1 ¼ cups unbleached all- purpose flour  2 cups sugar  1 tablespoon baking powder  ¾ teaspoon salt  2 sticks unsalted butter (cut in cubes)  4 large eggs  1 cup whole milk  1 teaspoon pure vanilla extract  Frosting (store-bought or home-made)

“Making Cupcakes for Yummies”  Preheat oven to 325 ˚ F. Line cupcake tin with paper liners; set aside.  In a bowl, combine both flours, sugar, baking soda, and salt. Mix on low speed for about 3 minutes until combined. Add in cubed butter, mixing until just coated with flour.  Add eggs one at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.  Scoop batter into baking cups filling about 2/3 full. Bake until a toothpick inserted in the center comes out clean, 17 to 20 minutes.

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Trying to go to the next level? 1…2….3….. BAKE!!!

Now just relax and enjoy!! YUMMM!!!!