From today's Daily Telegraph (an Australian newspaper):
Up for the cupcake cup
By Sue Bennett, Food Editor
August 23, 2006
THE simple cupcake has grown beyond its small size.
The birthday party favourite is now big business. There are shops devoted exclusively to them and they often replace traditional wedding cakes.
Further evidence of the mini-cake boom came at yesterday's 2006 Sydney Royal Fine Food Show, staged at Homebush, when cupcakes outnumbered all other cake and pastry entries, even lamingtons.
But the science behind cupcakes is not to be taken lightly. To meet the judges' approval, a cupcake needs to have volume and should rise high above its casing. Its texture needs to be consistent and fluffy with a buttery flavour. Taste is all important.
"We are looking to see if a cupcake's baked properly and it's moist but not wet. It should have good structure and good crumb," judges chairman Graeme Latham explained.
Each entry comprises six identical cupcakes. "But the biggest mark is for the question, 'Does it taste OK?'," he said. "For me, it should be like eating a cupcake my mum would have made."
The cupcake winner will be announced today.
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