This delightful treat, famously adored by Carrie Bradshaw, is a classic Anglo-Saxon specialty from the 1950s that faded before making a triumphant return. Essentially a light sponge cake—originally baked in cups, much like today's mug cakes—topped with vibrant icing. It's straightforward to master, offering endless customization options (yes, even playful designs like sex-toy cupcakes!).
Start with a classic cake batter: 125g butter, 250g sugar, 200g flour, baking powder, and 2 eggs. Or adapt your go-to yogurt cake, sponge, or chocolate recipe. Key is baking in paper liners, keeping the base light since the generous topping adds richness—skip dense pound cakes or heavy chocolate fondants. Infuse flavors that pair beautifully with your planned icing colors and tastes.
The icing defines the cupcake's charm and appeal. Whip up a traditional buttercream: 100g softened butter and 200g icing sugar, tinted with color, then piped on top. Get creative with cream cheese frosting (perfect for carrot cake vibes), whipped ganache, torched Italian meringue, or stabilized whipped cream. Finish with fun toppings like slivered almonds, candies, sugar pearls, or marzipan figurines. Let your imagination shine!
