Owner of Bella Cuccina Bakery offers tips

The cupcake, a favorite dessert for 1950s kid parties and family picnics, is now a totally cool way to serve cake to a crowd.

"They are fashionable, provide individual servings, and the host does not need to supply plates or forks," said Kara Crompton, owner of Bella Cuccina Bakery in Brownsville.

The cupcake came into being in the early 19th century. Traditionally, ingredients for a cake were weighed on a scale, not measured. When bakers discovered measuring with a cup worked just as well, and took less time, a whole new way of making cakes came into being, and this became known as the cupcake method.

Inventive bakers tried making cakes in cups, instead of large pans, as large cakes burned easily in hearth ovens. Later on, after the development of the gem pan (the early form of a muffin tin), the cupcake became a popular dessert.

Crompton has always loved baking. While holding a day job, she baked wedding cakes out of her home kitchen for years. After some time, the mother of two daughters, Brittani and Mikayla, realized she wanted to open a bakery.

Crompton's parents purchased a building in downtown Brownsville, and her husband, Larry, helped by the entire family, upgraded the site so it would serve as both a bakery and a café. The bakery opened in December 2004 and operated as a commercial bakery until April 2005, when it started offering fresh baked goods to the public.

Crompton does not go by the book when she puts together a batch of cupcakes.

"I don't measure ingredients," she said. "I have things pretty much down by now, so I just eyeball it."

Although Crompton will make cupcakes in traditional flavors, such as chocolate or vanilla, she is open to new ideas.

"If a customer requests a certain flavored cupcake, we will make every effort to create it," she said.

Most of Crompton's cupcake recipes are original, and cookie dough, strawberry shortcake, white Russian and Bailey's Irish Cream are just a sample of the varieties she makes for special events.

Crompton has some tips for making great cupcakes and cupcake creations:

• If you want a light, airy cupcake, use the whip position on the electric mixer for a bit longer.

• Whip the batter for a shorter time if you want a dense cupcake, such as one from a recipe using sour cream.

• Bake cupcakes at a slightly lower temperature, and a bit longer.

• Don't overbake the cakes. Check them often. Gently press a finger into the top. When it springs back even a little bit, pull the batch from of the oven.

• Experiment and have fun. You don't need to create a sheet-cake look. Do different frostings and toppings. Stack and build them to create 3-D characters or other structures. For added festiveness to a simple cupcake, use themed, colorful or elaborate paper liners.

Bella Cuccina Bakery is at 122 Spalding Ave., Brownsville, and can be reached at (541) 466-5902 or bellacuccinabakery@yahoo.com.

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