Tuesday, February 20, 2007

Cupcakes

Dedicated in loving memory of Bertha Hurtado de Silva (1920-2007) and Colonel Marco Varela (1938-2007)


There is a wide variety of desserts you can get out of the table. I would say it's just a matter of time, perseverance and patience. My philosophy is very simple: stay on the game, wait long enough and you could be rewarded with crumbs, maybe some chunks or —if you are fortunate enough— a whole piece of the sweets they are having.

I still remember my first experience with a cupcake. It happened later in my life; my taste buds were developed enough to tell the difference between pound cake and donuts.

It took place at a party I was invited to. I was strolling around the kitchen after dinner time. Nothing out of the ordinary; people had eaten and were gathered out on the terrace when I ran across this small paper cup container. The aroma was lime-like and exquisite. I rolled it over with my nose and noticed the paper still had traces of cake and some richly yummilicious layer of icing on top of it. Obviously, someone had dropped it inadvertently. I took advantage of the circumstances and swallowed the whole thing, right there, paper and all.

Nobody saw me and I never said anything because no one ever asked. The stomachache that I suffered six hours later was terrible, but worth it. Oh, did I enjoy that piece of cupcake like if it was a piece of heaven.

"Cup", "Cupcakes, "cups" or whatever way they're called, it was very yummy. And its origins get lost amid the discussions of historians; it is believed the name "cup" cakes or "measure" cakes developed because of the use of the practice of measuring the ingredients using a standard-sized cup instead of the previous practice of weighing the ingredients. The fact that these little cakes were baked in cup-shaped muffin baking containers gave double-meaning to the term "cup cake", and was probably the main factor for "cupcake" becoming the U.S. standard term.

I don't have a favorite because beggars can't be choosers, but if I had the chance to have one made for me, baked for me and only for me, I'd probably order the ones that Nanda Palmieri recreates on her paintings (even though I think they are a little too big for my mouth).

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