In the late nineteenth century, cupcakes received their name because their ingredients were measured by the cup full! They were originally baked in teacups — hence the name Cup Cakes. Of course, this was before the multi-cup pan was invented.
Cupcakes are one of the many things that our bakers love baking at Mozart’s. There’s so many different flavors and additions! Right now they are whipping up vanilla, lavender, oreo, and raspberry — but the fun doesn’t stop there. There’s new for every season!
Sarah, one of our wonderful bakers, says our original white cake recipe involves cooking some of the ingredients on the stove along with two mixers. “It’s much more involved than other cake recipes but so worth it. It’s the best white cake recipe I’ve seen!” – Sarah Hamilton
Check out these beauties below! Blended, mixed, baked, and topped beautifully to perfection.