Rejoice! It's Cupcake Day

It seems almost strange that every day of the year, is a day to celebrate food. Today is National Chocolate Cupcake Day. Not any regular cupcake, but only the chocolate types. However strange the tradition may be, it is fun one and here at The Foodista we give you the origin of the delightful treat along with a super easy recipe! 

Sadly, no food historian has been able to tell us the story of the cupcake. Two main theories float, the first, a cake measured in cups. This means that, similar to the pound cake, to make memorization of the recipe easy, measurements were taken in cups. It went something like, one cup flour, three cups sugars, 1/2 cup baking soda and so on. The second theory is that miniature cakes were baked in cups to save time and fuel. Either way, the earliest documented recipe was from the 1800s. Regardless, cupcakes a burst of heaven in your mouth and are enjoyed by all.

So, what's the difference between a cupcake and a muffin? 

Typically, a cupcake is sweeter and comes with frosting while a muffin is more like a savory with no frosting. The lines distinguishing the two are blurred. 

Here's a super easy chocolate cupcake recipe that won't take you more than 15 minutes to make!

Serves 12, or really, just as much as you can eat!

3/4 cup plain flour
1/4 cup cocoa
1/2 cup caster sugar
2 teaspoons baking powder
1/2 teaspoon vanilla essence
80 grams butter
2 eggs
1/2 cup milk

1. Preheat the oven to 160 degree Centigrade. Meanwhile, prepare your 12 hole cupcake tray or a 24 mini hole cupcake tray
2. Sift all dry ingredients into a stirring bowl
3. Add the remaining ingredients to a bowl and mix well slowing stirring the ingredients together. If you're using an electric mixture, mix of low
4. Start mixing on medium speed for two minutes
5. Scoop out the mixture and place in the tray
6. Place tray in oven for 15-18 minutes
7. Let it cool and put your frosting it all over it!

Enjoy your cupcakes!

Your Foodista