Let Them Eat Cake - Cupcakes

Everyone, royalty and commoners, is eating cake, especially cupcakes  now. Cupcakes have been dessert treats since the early 19th century but have regained popularity in the last few years.

Last Saturday we had a reception in our home for our daughter and her new husband. They were married the same weekend as the other royal couple, the ones in England. Cupcakes seemed like the perfect dessert to serve and several friends had asked to help with the event, so I asked them to bring cupcakes. We had a wonderful variety and the individual sized treats were perfect with the casual barbecue beef and baked beans we served.

One flavor that was a hit was Pink Champagne Cupcakes. This was new to me, but after searching the web for the recipe, I realized that the royal couple, the ones in England, had served Champagne Cupcakes at their wedding reception. I guess I was so busy with our own wedding arrangements, I missed that detail! There are several recipes available, but the easiest one uses a white cake mix, I've posted it below for you.

But I also found out other interesting information about cupcakes. They may have came about as a way of measuring the ingredients - by tea cups which were common measurement tools before standardized measuring cups and spoons were available. Cupcakes were also originally baked in cups. Because cupcakes bake much quicker than a cake, they turned out better and were less likely to burn in a hearth oven.

Today we like cupcakes because they are so convenient. They are one serving size, ready to eat. They are easy to carry and pack. You can be creative with packaging, decorating and shapes; there are many selections of cupcake papers and pan shapes to choose. Commercial companies have realized the convenience of cupcakes for marketing snack foods for years. The Hostess cupcake first appeared (without the squiggle on top) in 1919.

So whether you are royalty or just want to live like royalty, it's not flippant to say "Let them eat cake".

Pink Champagne Cupcakes

1 box white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring

Heat oven to 350 degrees. Place paper baking cups in each of 24 regular size muffin cups. In a large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink decorator sugar crystals and edible pink pearls.