She won twice and soon after was filming the pilot for "Cupcake Confidential," a reality show on the Cooking Channel that followed three cupcake entrepreneurs at different stages in their careers. In 2010, two years after Wilder opened Sweet! By Good Golly Miss Holly cupcake and yogurt store in Orlando, the Food Network asked her to be a contestant on its "Cupcake Wars" competition series. Last weekend, she returned to "Cupcake Wars" for a fan-favorite baking battle and won the $10,000 grand prize and the opportunity to serve her cupcakes at a celebrity-packed charity gala hosted by guest judge Lance Bass of 'N Sync. Orlando's Hollis Wilder is the queen of cupcakes (not that we have had too much doubt with her track record on the Food Network). Tickets are $250 per person and proceeds help fund Florida Hospital initiatives. Chef Robert Irvine, host of Food Network's "Restaurant: Impossible," will be on hand, challenging guests who will don aprons and prepare their meals using prepped ingredients and portable cooktops provided at each table. May 19 at Orlando's Rosen Shingle Creek resort. There are cookbooks, blogs, and magazines specifically dedicated to cupcakes.Īpril 17, 2013|Heather McPherson, FOODFlorida Hospital's Gourmet Soiree: Dining to a Healthy 100! gets cooking at 5:30 p.m. While chocolate and vanilla remain classic favorites, fancy flavors such as raspberry meringue and espresso fudge can be found on menus. They have spawned dozens of bakeries devoted entirely to them. Since their creation, cupcakes have become a pop culture trend in the culinary world. Muffin tins, also called gem pans, were popular around the turn of the 20th century, so people started created cupcakes in tins. When baking was down in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Cupcakes were convenient because they cooked much quicker than larger cakes. Clearly, cupcakes today have expanded to a wide variety of ingredients, measurements, shapes, and decorations - but this was one of the first recipes for making what we know today as cupcakes. In the beginning, cupcakes were sometimes called "number" cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. There are two theories: one, the cakes were originally cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There was a shift from weighing out ingredients when baking to measuring out ingredients. The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs. Cupcakes were also called numbered cakes because ingredients were measured by cups and not by weight. Fairy cakes are very similar to cup cakes, they have frosting in between the top of the cake and the "wings" as so know as the top of the cupcake. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or gem pots and took their name from the cups they were baked in. Cupcakes first made their debut on the 19th century.
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