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Dessert

Cup Cakes

A sweet baked dessert made with butter, sugar, milk, flour, eggs, baking soda, cream of tartar, and optional dried fruit or nuts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cup Cakes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, cream together the butter and sugar.

  3. Add the beaten yolks of the eggs and mix well.

  4. Stir in the milk and any flavoring you desire.

  5. In a separate bowl, combine the flour, baking soda, and cream of tartar.

  6. Gradually add the dry ingredients to the wet mixture.

Shape and bake

  1. Fold in the beaten egg whites gently.

  2. Pour the batter into buttered gem pans.

  3. Drop teaspoonfuls onto flat buttered baking sheets.

  4. If desired, add currants, raisins, citron, or almonds before baking.

  5. Bake until golden brown, about 20-25 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich the batter and whites, folded in beaten, add lift and a light, airy crumb.
Butter
Creamed with sugar, it traps air and adds fat for a tender texture and rich flavor.
All-purpose flour
Provides the starch and gluten that give the cakes their structure as they set.
Baking soda
Reacts with the acid in cream of tartar to release gas, helping the cakes rise.
Cream of tartar
Acts as an acid that works with baking soda to leaven the batter and stabilize texture.
Sugar
Creamed with butter, it sweetens the cakes and helps create a tender, browned crumb.

The step that matters

Fold in the beaten egg whites gently. Deflating the whipped whites removes the air that gives the cakes lift, so folding gently keeps the batter light and well risen.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (sugar, butter, milk, flour, egg, cream, almond):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against sugar, butter, milk, flour, egg, cream, almond. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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