This level is made even lower as the vinegar is used in very small amounts in the Red Velvet batter. However, as distilled white vinegar is made using a fermentation process, this means that the amount of barley, and therefore gluten, in the end product is extremely small and is well below a level which is safe for people with coeliac disease. We have consulted with the Coeliac Society who have told us that if this vinegar is used in a food product then we must list the word ‘barley’ in the ingredients list in line with EU-wide allergen labeling law. Our Red Velvet cakes contain distilled white vinegar which is fermented from barley. We bake Made Without cupcakes and cakes in kitchens that handle gluten-containing ingredients. We don't currently make any vegan products in our bakeries.Īre any of your cupcakes suitable for coeliacs? Our bestselling cupcake is the Red Velvet followed closely by Black Bottom, but our newer flavours of Salted Caramel, Nutella and Biscoff are all challengers.Īre any of your cupcakes suitable for vegans? Watch our video here to find out how to frost cupcakes, Hummingbird Bakery style: How can I frost my cupcakes with a palette knife? The first ever cupcake-only bakery opened in America and it wasn’t long after that The Hummingbird Bakery brought cupcakes to London, selling out on the first day of opening. Commercial shop-bought cupcakes appeared around 1919 when American bakery company Hostess introduced a single-portioned ‘CupCake’ as a snack cake. Like with many foods, advances in food technology allowed cakes to travel. It’s likely that little teacups, ceramic cups or ramekins, rather than a specially shaped tin or paper cases, became the first foray into cup-shaped cakes. And let’s face it: no one likes to share cake!Īs we know from our many-shaped novelty cake tins out there, cake mixture can be baked into virtually any shape. The heat of an oven was also an expense and reducing the size of the cakes to be baked was economical.įurthermore, as we know from baking cupcakes with our little ones, their size and shape is great for children and for sharing, making them a handy dessert for birthday parties and celebrations. It is likely that the small size, dainty appearance and individual portioning made the cupcake an easy alternative to the rituals of slicing a whole cake and serving with forks. The history of the cupcake isn’t entirely clear as most recipes were developed in home kitchens and passed down through families and friends, with adaptations often made out of ease or convenience. There is no single inventor of the cupcake. It’s possible that ‘cupcakes’ were also a reference to measuring techniques, with several cakes distinguishable by name by their measurements to make them easy to remember by volume, such as pound cakes. The first reference to the word ‘cupcake’ is said to be from a 19 th century American author named Eliza Leslie in her cookbook ‘Receipts’. It is thought that the first ever reference to ‘a cake to be baked in small cups’, rather than as a layer cake, was in Amelia Simmons’ ‘American Cookery’ in 1796. While cake itself in some form or another has been around since ancient times, cupcakes first came about in America. But they soon realised bigger was better and the cupcake was here to stay. It was apparent that Londoners were familiar with fairy cakes and it took a little time for them to adjust to the bigger sponges and generous frostings. Our first customers to our bakeries had no clue what Red Velvet cupcakes were (deep red vanilla sponge with a hint of cocoa and cream cheese frosting) and there were many questions surrounding whether a cupcake and a fairy cake and a muffin were the same thing. In 2004 we brought the cupcake to London in a big way when we opened our first bakery on Portobello Road. Where did the cupcake craze come from? As an American bakery in London, it’s our duty to share a little history behind our all-time favourite bake: the cupcake.
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