Melbourne is known for its passion for its coffee and baristas. Did you know that in 2014, Melbourne topped Vienna and Rome in having the best coffee in the world? Really. Over Vienna, Rome and Paris? Those are coffee masters! Truth be told, the results came from a survey done by booking.com from among their guests. Vienna came second, Rome came third, and another little-known place in Ukraine called Lviv came fourth. Okay, that’s coffee. But what is the best cupcake same day delivery delivery Melbourne? How can you enjoy that celebrated coffee without a matching cupcake? Hold your brumbies.
Going back to the survey, who would doubt these globetrotters? Travelers are qualified to make these assessments because they are exposed to different tastes and cultures through their travels and giving them the sophisticated taste to judge.
Melbourne, along with having the best baristas in the world, is also known for its laneways, meandering pathways and streetways, leading you to many interesting cafes. Melbourne has more than 2,000 cafes. So, that’s about it for coffee.
What pairs perfectly with coffee? Cupcakes! Here you go. You don’t have to scout for the best café to enjoy one good cupcake. If you have an espresso machine at home, You can combine and enjoy that Australian patty cake right in your own home or hotel, for that matter, by calling for cupcake same day delivery in Melbourne. You let your fingers do the walking, and your eyes do the choosing, although choosing can really be difficult with all those gooey goodness, eye-popping colors and scrumptious flavors that seem to be speaking to you! Difficult as it may, you gotta choose. Maybe one of each? You still have another day to enjoy the next 12 flavors anyway.
But how did cupcakes happen? It seems that there is no single person in history who can stake a claim as the first person to have created the first cupcake and named it “Cupcake”.
A lot of food historians give credit to Eliza Leslie, a 19th-century American author and homemaker, as the “Mother of Cupcakes,” because she used the term “cupcake” in her 1828 cookbook entitled “Seventy-Five Receipts for Pastry, Cakes and Sweetmeats” which included the recipe. Here below is the original recipe:
Cup Cake
- 2 large teacupful of fresh butter
- 1 cup of rich milk
- 2 large teacupful of molasses
- 2 large teacupful of brown sugar, rolled fine
- 5 eggs
- 5 cups of flour, sifted
- ½ cup of powdered allspice and cloves
- ½ cup of ginger
Cut up the butter in milk and slightly warm them. Then, warm the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and sit it away to get cool.
Beat the eggs very lightly, and stir them, along with the flour, into the mixture alternately. Add to the mix ginger and other spices, and stir everything hard.
Get the small tins, butter them and nearly fill them with the mixture and bake the cakes in moderate oven.
However, these small portioned mini cakes were in existence even before 1828. In fact, Amelia Simmons, in her 1796 American Cookery book, referred to these sweet fairy cakes as “a cake to be baked in small cups”. Isn’t that already a “cupcake without a name”? You cannot say, “what’s in a name?” These days, it can spell EVERYTHING!
Conclusion
Imagine a hot Melbourne coffee on one hand and a Chocolate Pavlova Cupcake on the other hand. You don’t have to buy the whole cake, just a mini version. That is heaven in a slice.
