Raspberry Cupcakes

For cake: 3 cups (600 gr) sugar scant 3 cups (425 gr) AP flour 1 cup + 2 Tbspn (135 gr) Dutch-processed cocoa powder 1 1/2 tspn salt 2 1/4 tspn baking powder 2 1/4 tspn baking soda 3 eggs 3/4 cup vegetable oil 1 1/2 cup whole milk 1 1/2 cup hot coffee 1. Preheat oven to 350 degrees F. and line 24 to 30 2-1/2-inch muffin cups with paper bake cups. 2. In a mixer bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Mix to combine. 3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed. 4. Pour the hot coffee into the batter and mix on medium low until smooth. The batter will be soupy. 5. Fill cups 1/2 to 3/4 full with batter. 6. Bake for 15-20 minutes. When a toothpick inserted into the center comes out cleanly, the cupcakes are done. Remove from the oven and let cool completely. For frosting: 3 cups heavy or whipping cream 7 Tbs. granulated sugar 2-1/4 cups raspberry pure Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form. Add the raspberry pure and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook. In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.