More than 160 years ago, Nathaniel Waterman patented a gem pan, which he called an egg pan, featuring cups separated by cutouts. Over the years, manufacturers like Griswold, Wagner, and G.F. Filley crafted versions—some similar to Waterman’s pan and some different—but Russell & Erwin Manufacturing out of New Britain, Connecticut, produced pans with the same design as Waterman during its operation from 1851 to 1902. This particular pan is one of those, featuring shallow, flat-bottomed oval-shaped cups. It is marked R&E Mfg. Co. on one handle, and just barely visible on the other is text that reads “Patent April 5, 1859”—the date of Waterman’s patent. This collectible antique pan can be used for baked goods like muffins and biscuits, but we love using it for festive frosted cupcakes, too.
- 1 cup all-purpose flour
- ¾ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk
- 2 large eggs
- 5 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 3 tablespoons rainbow sprinkles, plus more for garnish
- 3 ounces semisweet chocolate, chopped
- 3 tablespoons heavy whipping cream
- 10 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- ⅛ teaspoon kosher salt
- 5 cups confectioners’ sugar, sifted
- Preheat oven to 325°. Spray an 8-well cast-iron oval gem pan with baking spray with flour.
- For cupcakes: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, eggs, melted butter, and vanilla until smooth. Whisk milk mixture into flour mixture just until combined. Fold in sprinkles. Spoon 3 tablespoons batter into each well of pan. Cover remaining batter; let stand at room temperature.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 14 to 17 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Wipe pan clean; spray with baking spray with flour. Repeat procedure with remaining batter.
- For frosting: In a small microwave-safe bowl, heat chocolate and cream on medium heat in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth (1 to 2 minutes). Let cool for 30 minutes.
- In a large bowl, beat butter, cream cheese, and salt with a mixer at medium speed until smooth and creamy, stopping to scrape sides of bowl. Add chocolate mixture, beating at low speed until well combined, stopping to scrape sides of bowl. Gradually add confectioners’ sugar, beating on low speed until smooth, stopping to scrape sides of bowl. Increase speed to medium-high, and beat until fluffy, about 1 minute.
- Spread frosting onto cupcakes. Garnish with sprinkles, if desired. Store in an airtight container for up to 3 days.
