Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Tuesday, 8 April 2014

Cupcake Fascism


I haven't published a blog post in quite some time because I have been unexpectedly busy over the last month. Since my schedule is yet to alleviate I thought it might be some time before I was able to write something. However, today I came across an article that enraged me to such an extent that I cannot possibly restrain myself from writing a rebuttal. 

What, you may wonder, could have evoked such apoplectic rage in this gentle soul? The Guardian today published an article portraying cupcakes as abominable and decrying their ubiquity as a form of fascism. As someone who bloody loves a good cupcake, I could not in good conscience let such a slander go unchallenged.

To start, author Tom Whyman pronounces that the cupcake "possesses none of the ideal essence of cakiness"; it is "neat, precise and uniform... dry, polite and low-fat." That is indeed a disparaging list of adjectives and I am left wondering where this poor sod has been acquiring his cupcakes. A good cupcake is absolutely smashing. Festooned with a crown of buttery, creamy magnificence, a cupcake is just as decadent as its full-sized brethren, just travel sized for your convenience. I know many splendid perveyors of baked goods who produce glorious concoctions stuffed full of jam, chocolate mousse, praline, gooey salted caramel, nuts and generously sized chocolate chunks. These gastronomical masterpieces are not uniform or polite and they are certainly not low-fat. 

I think poor Tom Whyman may have let his inexplicble bias against cupcakes blind him from their numerous advantages. He misconstrues their size as an attempt for "flat-stomached people who think consuming sweet things is 'a bit naughty'" to stop themselves from over-indulging. I don't eat cupcakes because I am under some illusion that they are somehow healthier due to their diminutive size. I don't eat cupcakes because I am trying to count calories or watch my figure. If I want to consume a whole, full-sized cake, I will do so. Unfortunately, cakes can be somewhat cumbersome and, luckily for me, cupcakes offer a far more convenient and portable alternative. I don't have the time to faff around acquiring crockery, cutlery and, ideally, a table every time I want to enjoy some sugary, spongey goodness. The cupcake, with its little paper cup negating the need for a plate, can be consumed anywhere and at any time.

Another advantage to the humble cupcake is the opportunity for variety. Tom Whyman seems to think that there is something inherently limiting about the cupcake. He dscribes them as "restrictive", "uniform" and "neat and predictable." But cupcakes are the very opposite of limiting and restrictive. The variety of available cupcake flavours these days is frankly mind-boggling. And, due to their small size, one is able to partake of a myriad of flavours in one go. If I eat a full-sized cake, I'm stuck with the same flavour from start to finish. If I eat four cupcakes (which, as friends and family will testify, I regularly do), I get a plethora of creative and varied flavours in one sitting! 

Tom Whyman goes on to argue that the "austerity of the cupcake-form" supposedly prevents us from embracing "the joy of being open to genuinely alternative possibilities." It utterly baffles me how anyone could argue that cupcakes prevent us from embracing alternative possibilities. The small size of the cupcake actually encourages risk taking. You might not be entirely convinced by a bacon, walnut and maple syrup cupcake, but you might as well give it a go since it's only little! Nothing encourages gastronomical discovery quite like the humble cupcake.

So, my poor Tom Whyman, I almost feel sorry for you for having evidently endured an entire lifetime of underwhelming cupcakes. I say 'almost' because once you are done disparaging the tiny but mighty cupcake, you then go on to disparage those who enjoy cupcakes and then I loose all sympathy for your plight; I will defend my fellow cupcake lovers with all the linguistic fortitude I can muster. 

Whyman's most damning criticism of cupcakes is that they are infantillising. The cupcake is for "never-never-land" adults; if you enjoy cupcakes you are "a cognitive child... drily conforming to a prescribed set of rules." Apparently my love for cupcakes has revealed me to be cognitively impaired and unable to "engage with the world in a way characterised by the joy of possibility." People who enjoy cupcakes are seemingly both stupid and narrow-minded; how infuriatingly patronising.

Tom Whyman's article is not the first time I have come across the argument that cupcakes are infantillising. It seems to be a pretty common opinion that those who enjoy cupcakes are developmentally regressive and desperately trying to cling on to an idealised childhood devoid of intellectual challenges or cognitive burdens.

Cupcakes are apparently infantallising because they are enjoyed by children. But there is something somewhat insidious with this argument. Fish and chips are enjoyed by children. As is mac and cheese. And yet these foods are not labelled as infantallising and those that enjoy them are not accused of "neurotically trying to remain a child." Why do cupcakes inspire such a fervently negative reaction compared to other beloved childhood foods?  Cupcakes are distinguished from other childish foods in that they are intrinsically feminine; cupcakes are not overwhelmingly associated with children but with women. Cupcakes have therefore been deemed by some people as childish and silly because women are still seen as childish and silly. The backlash against cupcakes is just part of a bigger problem in which anything associated with women or 'girliness' (the colour pink, dresses, the nursing profession) is seen as inferior or frivolous. 

I am an ambitious, intelligent, career-driven woman. My love of cupcakes is not an anathema to this. In fact, the conveniently portable cupcake fits perfectly into my busy, hectic, mentally stimulating lifestyle. So can people please stop denigrating things which are overtly 'girly' or feminine. It's not girliness which is the problem; it's the perception of girliness as inferior which is problematic. And someone please get Tom Whyman a good cupcake, maybe four...

Monday, 20 January 2014

Starting the Year as I mean to Continue: filled with cake


My new year's resolution is to go to the gym more (or, you know, at all). I've been pretty keen for a whole week now but all this exercise is making me kind of peckish. The solution? Baking, of course!

My wonderful mother and stepfather gave me a kitchenaid mixer for Christmas and what better way to break it in than with this amazing Oreo cake.

The recipe below is adjusted from a recipe I found on Pinterest. The original called for blueberries but I decided to substitute Oreos instead of fruit because I didn't want to accidentally eat something healthy with my cake...


175grams butter
1 1/2 cups of sugar
3 eggs
1 tsp vanilla essence
2 cups of plain flour
2 packs of Oreos

Pre-heat the oven to 180 degrees C. Butter a 13" by 9" baking tin.

Cream the butter and the sugar. And the eggs, one at a time, mixing thoroughly after each one. Add the vanilla essence.

Gently fold in the flour. Add the Oreos, crushed up a little, and mix until just combined. 

Pour the batter into the prepared tin and bake for 45-50 minutes.

When it's done - eat and enjoy!

Sunday, 19 January 2014

Bits and Bobs

I hope everyone has had a lovely weekend. I went rock climbing earlier today and I'm now in a whole world of pain. I have never been so grateful that I live in a ground floor flat before - my thighs do not enjoy staircases right now.

I'm afraid I'm a bit sparse on reading suggestions this week.

- Here's an interesting article looking at Downton Abbey and how it punishes the female characters any time they attempt to do something that subverts gender expectations.

- 3D printed cake?! My mind has been thoroughly blown.

- All my friends seem to be either getting married or attending a lot of weddings/ wedding-related gatherings. This all sounds like a lot of effort and is proving ridiculously expensive. Here's a very witty article talking about what it's like attending 18 weddings in one year.

- If I watch a tv programme or a film in which some computer genius must hack a computer system or otherwise do something clever with computers, I always wonder whether the text on the screen actually means anything or whether it's just been made up. My brother is a huge computer nerd and he always mutters grumpily under his breath when computers are depicted inaccurately on screen. I therefore found this article, deciphering the computer code shown in popular films, really interesting. 




Thursday, 16 May 2013

Baking Improv


In a turn of events that will surprise absolutely no one, I baked at the weekend. While me baking is in no way unusual, me going off-piste in my culinary endeavours certainly is. I am a stickler for recipes, particularly when it comes to baking. I'll happily throw together some vegetables, meat and pasta for a casual evening dinner but if I want to make something a bit more substantial, or bake something, I will always pull out a recipe book and follow it meticulously.

Unfortunately, I was a little low on supplies when I turned to my kitchen cupboards at the weekend and none of my recipes seemed to fit with the ingredients I had on-hand. And thus, these oaty-fruity-cakey delights were created. These are quite dense and chewy little cakes, with a nice bit of zing from the fruit. They tasted especially good when they were still warm from the oven. Considering I was just making things up as I went along, they turned out rather marvellously.


120 grams butter
120 grams sugar
2 eggs
120 grams flour
1 tsp vanilla extract
120 grams rolled oats
50-75 grams frozen summer berries
1 handful sliced almonds

Makes 12-16 (depending on how stingy you are with your portions)

  • Set the oven to 180 degrees C. Grease the holes in a cupcake/ muffin tin (you may need more than one tray).
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time with a tblsp of flour to stop curdling. Mix thoroughly.
  • Add the remaining flour and fold in gently.
  • Add the vanilla extract and fold in gently. Finally, add the oats and the summer berries and mix everything together gently.
  • Separate the mixture between the holes in the cupcake/ muffin tin. You want the holes filled about half-way. Sprinkle on some sliced almonds and press slightly into the batter.
  • Bake for about 20 mins - they should be nicely golden brown on top. Remove from the oven, transfer to a cooling rack and let cool for a few minutes.

These were so quick and easy to make, I'm thinking about making them again this weekend with chunks of apple and cinnamon instead of the summer berries.