Orange Cupcake with Chantilly

 

The cupcake recipe emerged in England in the 17th century. The first written record of a cupcake was in 1796, in the book "American Cookery" by Amelia Simmons. In the book, Simmons describes a cupcake as "a cake to be baked in little cups".

Cupcakes were originally made with simple ingredients like flour, sugar, eggs, and butter. They were baked in small clay or ceramic cups and served as a simple dessert.

In the 19th century, cupcakes started to become more popular in the United States. This was due to the fact that the United States was becoming a more urbanized country, and people were starting to have less time to cook. Cupcakes were a convenient and easy-to-make option, and they quickly became a popular dessert.

In the 20th century, cupcakes started to become even more popular. This was due to the fact that people started to care more about their health, and cupcakes were a healthier option than traditional cakes. Cupcakes also began to be served on special occasions, such as weddings and birthdays.

Below is a recipe.

Orange Cupcake with Chantilly

 

 

Ingredients for the dough:

 

200 ml of orange juice

3 gems

3 egg whites

1 tea cup of sugar

100 g of butter at room temperature

3 tea cups of wheat flour

1 tablespoon vanilla essence or vanilla extract

1 tablespoon powdered yeast

16 cupcake liners

 

Ingredients for the whipped cream:

 

300g sour cream or cream

150 g of sugar

 

Method of preparation:

In a bowl, beat the butter, the sugar, and the egg yolks until they form a cream; mix the orange juice; then the wheat flour; beat until a homogeneous mass is formed; add the vanilla essence and the egg whites; beat until combined; and finally, mix the baking powder. With the help of an ice cream spoon, pour the dough into the molds, remembering not to fill the molds to the brim so as not to spill them while baking. Take to a preheated oven at 180°C for 15 to 30 minutes, or until lightly golden.

 

Chantilly preparation method:

Put the cream and sugar in a bowl and beat until whipped cream. Decorate to taste, and it's ready!

Yields: 10 servings.