Cupcakes : A-Z

The name “cupcake” was first mentioned in the cookbook «75 Recipes for Pastry, Cakes and Sweetmeats» by Eliza Leslie, written in 1828.

 At that time we do not have any means to measure ingredients, so they used cups, the name "cupcake" rooted from that. There are a number of other names: "1-2-3-4 cake” to remember the formula the cake: 1 cup butter, 2 cups of sugar, three cups of flour and four eggs.
 Become very popular in the 1950s, the cupcake is always the first choice in birthday parties, Halloween or Thanksgiving because it has many colors, then, cupcake gradually disappear with the rise of Donuts, bagels, cookies, macaroons and French pastries.
It was not until the years 2006-2008, cupcakes make their return with full of success with the help of "Sex And The City".
The flavors of the cupcakes multiple: chocolate, banana, strawberries, raspberries, mascarpone, praline, coconut ...

If you want to make some for you, here is the recipe : 

Vanilla cupcake from Joy of Baking

Lemon and vanilla cupcake - Tartelette blog

I tested for you, here is the result :

Have a nice week end 

Cooking in style ♥ and relieve your mind ^^

I found this interesting video on the Internet. I’m pretty sure that it is called Molecular Cuisine which is currently a bomb-buster in many restaurants in Europe and also USA. I tried it once in Paris but, to be honest, I don’t really like the main dish because it tastes plain and bizarre -__- even though it looks really nice and stylish. In contrast, I believe that you must try desserts or jelly or something sweet made in Molecular Cuisine’s way, you will be probably convinced. I give it 10/10 for presentation and 8/10 for taste (I don’t love jelly that much).

 I tried recipes from this website:

http://www.moleculargastronomynetwork.com/accueil.html

And what I've done ^^

Tartare 

Fruit Salad with Jelly Sauce

There are a few restaurants in this new gastronomic style. We have 3 4 in Paris (Pierre Gagnaire: he is one of the first French Chefs who attempt with this Molecular Cuisine but the prices of his menu is too far too high ) and not over 40 around the world. People usually consider it the Gastronomy of Future... 

Molecular Cuisine's main ingredients are: Agar Agar, Sodium Alginate, Natural emulsifiers... (Shopping online for ingredients ). It makes sense to call it Cooking Science. I was totally impressed when I watch others make those fabulous plates 

Here come some pictures and videos from other Chefs. 

Bompas and Parr 

Bompas & Parr designs spectacular food experiences often working on an architectural scale with cutting edge technology.

Too bad, I would like to taste it so much ~__~ it looks so delicious and reminds me of my childhood. I loved Strawberry Jelly so much that I could eat a whole package in 1 day

Link to video