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A Year Of Cupcake Holidays & More Cupcake Fun


[1] Our favorite from Junior’s: the retro “Hostess cupcake” with a creme center (photo by Katharine Pollak | © THE NIBBLE).

A box of Hostess Cupcakes
[2] The first of numerous Hostess Brands snack cakes (photo © Hostess Cakes).

Cupcake with blackberry frosting and a fresh blackberry.
[3] Something more conventional: a cupcake with blackberry frosting and a fresh blackberry (photo © Gelson’s).

A beautiful cupcake decorated like a swan.
[4] Too elegant to eat? Cupcake by Samantha Chiu (photo © So Super Awesome).

 

Earlier this year we were at a trade show in San Francisco. A fine German chocolate producer was exhibiting its wares, displaying three tiers of gorgeous chocolate cupcakes as an example of what could be made with its couverture and cocoa.

“Wow, beautiful cupcakes!” we said. A company executive responded, “We don’t have cupcakes in Germany. They are unknown. But when we planned our booth here, our American importer said that cupcakes were the rage. So we had these made.”

The residents of Germany don’t know what they’re missing. The cupcake revolution has generated more enthusiasm in the U.S. since the introduction of, perhaps, frozen yogurt in the 1970s.

Even Junior’s Restaurant of New York City, known for generations for its cheesecake, has gotten into the act. To celebrate its 60th Anniversary, the restaurant on West 45th Street has added cupcakes to the menu—a boon to theater-goers in need of a cupcake fix. They can also be found at the bakeshop at Grand Central Terminal.

The cupcake choices are classic, and you can find recipes on line:

  • Chocolate Cupcake with chocolate fudge frosting and chocolate sprinkles.
  • Chocolate Cream Cupcake with chocolate ganache frosting, a squiggle of white icing, and a buttercream center.
  • Reese’s Peanut Butter Cupcake, a chocolate cupcake frosted with peanut butter mousse, chopped peanut butter cups, and peanut butter chips.
  • Rainbow Cupcake, a vanilla cupcake with vanilla buttercream frosting and rainbow sprinkles.
  •  
    It was hard work—believe us—but we ate some of each yesterday afternoon. And we ate two for breakfast this morning.

  • Our favorites are the two chocolate cupcakes.
  • Our nostalgic heart goes to the squiggle top/creme center, popularized by Hostess Cupcakes (but our nostalgic palate goes to Hostess SnoBalls).
  • We thought we’d really love the peanut butter cupcake. But it’s so rich, we had to stop after a bite or two.
  •  
    Cupcake on, dudes! (That’s the sugar talking.)

    > The six cupcake holidays follow.

    > The history of hostess CupCakes is below.

    > The history of cupcakes.

    > The history of cake and the different types of cake: a photo glossary.
     
     
    CUPCAKE HOLIDAYS

    > February 24th is National Cupcake Day [Canada].

    > May 11th is Hostess Cupcake Day.

    > June 13th is National Cupcake Lovers Day.

    > October 18th is National Chocolate Cupcake Day.

    > November 10th is National Vanilla Cupcake Day.

    > December 15th is National Cupcake Day.
     
     
    THE HISTORY OF HOSTESS CUPCAKES

    On May 10, 1919, Taggart Bakery of Indianapolis introduced Chocolate Cup Cakes. The first generation of cupcakes were devil’s food cake with chocolate frosting—no vanilla cream filling, no white icing squiggle.

    It is believed that the first batches were sold in stores on May 11th, which we now celebrate as Hostess Cupcake Day.

    Taggart was purchased by the Continental Baking Company of St. Louis, Missouri in 1925 and they were renamed Hostess Cup Cakes (today CupCakes).

    They were followed by Twinkies (1930), Donettes (1940) and SnoBalls (1950).

    In the early 1930s, the CupCake got an update: It was filled with the same vanilla cream as Twinkies and embellished with a seven-loop white icing curlicue on top of the chocolate icing, to distinguish the Hostess CupCake from all others.

    More sweet treats followed: Suzy Q’s, Ding Dongs, Ho Hos, and Zingers. The latest is Meltamors, chocolate cake with peanut butter cream filling.

    The company continues to expand the line with seasonal specials, such as red-white-and-blue decorations and fillings, and baseball-decorated white cupcakes for the summer. Here’s more about them.

     

    Continental Bakeries was acquired by Interstate Bakeries in 1930 and renamed Hostess Brands.

    In 2012, Hostess Brands filed for bankruptcy and after a huge public fight with union leadership, the company decided to liquidate in 2012. Fans feared that its iconic products would disappear forever.

    But in finally, in n a deal closing in November 2023, the company was raised from the dead by J.M. Smucker, which agreed to sell its assets for about $5.6 billion. Here’s more about it.
     
     

    CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
      
     
     

      

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    HALLOWEEN: Food Fun With Pancake Molds

    Get ready for Halloween:

    For a bewitching breakfast, lunch or dinner on Halloween, go batty with pancake molds.

    A Williams-Sonoma exclusive, they’re easy to use.

    The set of three molds—these adorable bats plus a pumpkin and a haunted house—is $19.95.

    Pancakes—also known as flapjacks, griddlecakes and hotcakes—are an ancient food. While some type of griddle cake has likely been made since the domestication of wheat, the oldest pancake recipe in the English language dates to the 15th century.

    MORE PANCAKE FUN

  • Find our favorite whole grain and multigrain pancake mixes.
  • Reviews of our favorite pancake mixes.
  • Make perfect pumpkin pancakes.
  • How about chocolate bacon pancake mix?
  • See the different types of pancakes in our Pancake Glossary.
  •  

    Go batty with special Halloween pancakes.
    Photo courtesy Williams-Sonoma.

     
      

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    TIP OF THE DAY: Make Regular Or Sugar-Free Sorbet

    It’s easy to make sugar-free sorbet.
    Photo by Dusan Zidar | BSP.

    There’s a lot of good “No Sugar Added” ice cream out there, but it’s tough to find a sugar-free sorbet.

    If you’re on a sugar-free diet and miss sorbet, you can make it with unsweetened fruit juice or puréed fruit.

    Sugar or no sugar, sorbet is a better choice in general than ice cream: it’s fat free, cholesterol free and full of nutritious fruit. Whether you want a sugar-free or a sugared dessert, make some from delicious fall fruits. We adore apple and pear sorbets. Clementine/orange/tangerine, cranberry, grapefruit, kiwi and persimmon are other fall favorites.

    For a juice-based sorbet:

    • Freeze 2 liters of unsweetened juice in your ice cream maker, along with artificial sweetener equivalent to one cup of sugar (you can adjust the sweetener to taste—the less you use, the better).
    • Sweeten with maltitol, a low-glycemic sweetener that can be purchased online in crystal or syrup form. Splenda is a good second choice.
    • Experiment with spices—cinnamon, nutmeg or vanilla, for example; fresh basil or mint, which compliment most fruits; or a tablespoon of lemon or lime juice.
    • Think about the presentation—which dish or glass plus garnish—that will make your sorbet look irresistible.

     

    To make sorbet with fresh or frozen fruit:

    • Dissolve 2/3 cup sugar or non-caloric equivalent in 2/3 cup boiling water. Chill syrup.
    • Purée 4 cups fruit to yield 2 cups fruit purée. Sieve fruit as necessary (to remove berry or kiwi seeds, for example).
    • Mix sugar syrup into fruit.
    • Freeze in an ice cream maker according to manufacturer’s directions.

     

    Find more sorbet recipes in our Gourmet Ice Cream Section.

     

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    CHEESE: Piave Vecchio

    It’s Columbus Day, so let’s celebrate a great Italian cheese. Here’s a favorite cheese of professional cheese buyer and guest blogger Jeff Shearer, of Mandi Foods:

    As the long summer days turn over to the cooler nights of autumn, our food choices move away from the fresh cheeses and lighter dishes to more of the hearty cheeses, roasts and casseroles. Fall is a great time to enjoy Havarti, Gouda, Cheddar, Brie and Camembert.

    And Piave Vecchio. This hard Italian mountain cheese has a fine, rich taste and golden color—a buttery cheese that combines the flavor of Parmigiano Reggiano and farmhouse Cheddar.

    Piave Vecchio pairs well with polenta and risotto, and as a table cheese with Zinfandel, richer white wines (such as Chardonnay) and medium-weight reds such as Merlot and Pinot Noir. Beer drinkers can enjoy it with amber, nut brown or IPA ales.

     

    Piave Vecchio, a terrific Italian mountain
    cheese. Photo courtesy PiaveVecchio.it.

     
    The cheese gets its name from the Piave River, which flows through the mountain valley in the Italian Alps where it is produced. The name means old (aged) Piave cheese. If you find one called Piave Stravecchio, it is “extra-old,” the extra aging creating a cheese that tastes like a young Parmigiano Reggiano.

    Grate it over fried polenta and soups, add it to grits or a risotto, shave it over a green salad or include it on the cheese plate.

    Piave Vecchio is a gem often hidden in the long shadow of its very famous cousin, Parmigiano Reggiano. Piave Vecchio deserves its own time in the spotlight.

  • Learn more about Piave Vecchio and get recipes.
  • Brush up your cheese know-how in our Cheese Glossary.
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    GOURMET GIVEAWAY: Mighty Leaf Tea

    The Tea Top Brew Mug makes brewing the
    perfect cup of tea a snap! Photo courtesy Mighty Leaf.

    Ever wish you could find a travel mug that made it easy to remove the tea bag when you’re finished steeping?

    Whether you’re on the go or relaxing at home, the problem has been solved by this week’s Gourmet Giveaway sponsor, Mighty Leaf Tea. They’ve created the Tea Top Brew Mug, which features a patented Tea Top lid.

    To use the mug, simply fold the tea tag in half and thread the tag and string through the underside of the slit on the lid. Add hot water. Once the brew time indicated on the tea tag is reached,* just pull up on the string. This squeezes the flavorful oils from the tea into the infused beverage below and pulls the spent tea bag into a domed area, where it won’t continue brew and release bitter tannins into your cup.

    *All Mighty Leaf tea bags provide this helpful advice.

    The bag stays mess-free in the dome until you’re finished with the tea and are ready to clean the cup and toss the bag.

    This terrific travel mug comes with a generous selection of delicious, top-quality fall teas in silky bags. The winner will enjoy a box each of Bombay Chai, Rainforest Maté and Chocolate Mint Truffle.

    You may love the Tea Top Brew Mug so much, you’ll order them as holiday gifts.

    Retail Value Of Prize: Approximately $47.00.

    • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Tea Section and click to enter your email address for the prize drawing.
    • For more information about Mighty Leaf Tea, visit MightyLeaf.com.

     

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