Before I get into any more recipes, I’d like to list a few tips for baking both cakes and cupcakes.

* Cakes and cupcakes are done baking when they can be lightly pressed in the center with the cake springing back up. Do this while they are still in the oven, so that baking will not be disrupted if it isn’t done yet.
* Check your cake or cupcakes approximately 5-10 minutes before the end time just in case they are already done.
* Baked cupcakes and cakes should not have any browning to them unless they are baked for too long. Unfortunately, it occasionally happens.
* To create a smooth, flat topped cake without cutting, you can wrap the top of the cake pan in aluminum foil. The cake’s baking time will increase as well. A 9-inch cake can go from a 25 minute bake time up to about an hour. The increased amount of baking depends on cake size and oven.
* Substituting ingredients, such as non-dairy milk in place of regular whole milk or artificial sweeteners instead of sugar, may alter the flavor or texture of the final product. One of my favorites is replacing oil with yogurt or applesauce. I do still use a couple of tablespoons of oil though to help keep my dessert moist.
* Mini cupcakes will have a shorter bake time than standard-sized cupcakes. Jumbo cupcakes will also have an increased baking time.
* Remove a baked cake from the pan 10 minutes after it has come out of the oven. It will be much less likely to stick to the pan and break.
* Frost or ice your cupcakes only after they have been cooled.
* Store cakes and cupcakes in an air-tight container in the refrigerator, which will keep them fresh and moist for several days. They can also be thrown in the freezer before frosting to preserve them for a few months.
* To package up cakes and cupcakes for transportation, use a cake or cupcake box, found in craft stores or restaurant supply stores. I bought a 14 x 10 inch cardboard cake box for about $1.50 at Hobby Lobby, which will hold my cupcakes. less

Cupcake Facts

Where exactly did the term “cupcake” come from? Does it mean that cupcakes were originally baked in cups?

It actually refers to the method used to store snack cakes during baseball games. Snacks were placed in protective athletic cups to keep them safe. Abner Doubleday may have been the first person to keep a cake in there, and he was well known for nibbling on his “cup cake” even while running bases.

Cupcakes originally were not topped with a sugary frosting. Instead, they were gilded with lard to keep them moist. Winston Churchill was the first person to suggest covering cupcakes with frosting instead.

John Lennon’s song “Lucy in the Sky with Diamonds” is actually about cupcakes.

December 15th is National Cupcake Day.

One cupcake is consumed for every adult in the United States every day.

The number of cupcakes eaten last year have more mass than the entire Earth.

Cupcakes are known as fairy cakes in Britain and patty cakes in Australia.

On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The cupcake was 1,224 pounds and 4 feet tall by 10 feet wide. It contained about 2 million calories. Imagine fitting THAT into your diet. less

Cupcake Facts

Where exactly did the term “cupcake” come from? Does it mean that cupcakes were originally baked in cups?

It actually refers to the method used to store snack cakes during baseball games. Snacks were placed in protective athletic cups to keep them safe. Abner Doubleday may have been the first person to keep a cake in there, and he was well known for nibbling on his “cup cake” even while running bases.

Cupcakes originally were not topped with a sugary frosting. Instead, they were gilded with lard to keep them moist. Winston Churchill was the first person to suggest covering cupcakes with frosting instead.

John Lennon’s song “Lucy in the Sky with Diamonds” is actually about cupcakes.

December 15th is National Cupcake Day.

One cupcake is consumed for every adult in the United States every day.

The number of cupcakes eaten last year have more mass than the entire Earth.

Cupcakes are known as fairy cakes in Britain and patty cakes in Australia.

On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The cupcake was 1,224 pounds and 4 feet tall by 10 feet wide. It contained about 2 million calories. Imagine fitting THAT into your diet. less

Alright, for this next recipe, I’m just going to give a very basic cupcake recipe. This can be easily modified to fit any holiday, event, or taste.



I’d like to note that you don’t absolutely have to separate the eggs. I made these when I was in a little bit of a hurry and just poured the entire egg in when it calls for the yolks. They turned out fine.

I used this recipe to make some cupcakes for Halloween. I decided I’d do them as Jell-O poke cupcakes with bright purple frosting. The Jell-O adds a good amount of fruity flavor to the cupcakes. You can also add food coloring to the cupcakes, chocolate chips, or any other mix-ins.

It’s pretty simple to add the Jell-O to any cupcake, or cake for that matter. Allow the cupcakes or cake to cool in a pan. When they reach room temperature, boil about half a cup of water. Add this water to any flavor of Jell-O you want, just make sure you use the smaller package. Stir it up so there aren’t any granules left. Using a wooden skewer, poke holes about halfway into your cupcakes or cake. For a cupcake, anywhere from 3 to 8 holes should be good. Make sure they aren’t too close to the edges of the cupcakes and aren’t too close to each other. Using a spoon, pour the Jell-O over the cupcakes. I used about a tablespoon for each cupcake. Set the cupcakes in the fridge to allow the Jell-O to solidify. After about 2 hours, you can frost them.

For the frosting, I just mixed in some purple frosting coloring until I got the color I wanted. You can also substitute the vanilla extract for any flavor you want, or add in another flavor. You could use root beer flavoring and vanilla to make a pretty interesting frosting. There are also flavors like banana, grape, strawberry, chocolate, and licorice.

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Alright, for this next recipe, I’m just going to give a very basic cupcake recipe. This can be easily modified to fit any holiday, event, or taste.



I’d like to note that you don’t absolutely have to separate the eggs. I made these when I was in a little bit of a hurry and just poured the entire egg in when it calls for the yolks. They turned out fine.

I used this recipe to make some cupcakes for Halloween. I decided I’d do them as Jell-O poke cupcakes with bright purple frosting. The Jell-O adds a good amount of fruity flavor to the cupcakes. You can also add food coloring to the cupcakes, chocolate chips, or any other mix-ins.

It’s pretty simple to add the Jell-O to any cupcake, or cake for that matter. Allow the cupcakes or cake to cool in a pan. When they reach room temperature, boil about half a cup of water. Add this water to any flavor of Jell-O you want, just make sure you use the smaller package. Stir it up so there aren’t any granules left. Using a wooden skewer, poke holes about halfway into your cupcakes or cake. For a cupcake, anywhere from 3 to 8 holes should be good. Make sure they aren’t too close to the edges of the cupcakes and aren’t too close to each other. Using a spoon, pour the Jell-O over the cupcakes. I used about a tablespoon for each cupcake. Set the cupcakes in the fridge to allow the Jell-O to solidify. After about 2 hours, you can frost them.

For the frosting, I just mixed in some purple frosting coloring until I got the color I wanted. You can also substitute the vanilla extract for any flavor you want, or add in another flavor. You could use root beer flavoring and vanilla to make a pretty interesting frosting. There are also flavors like banana, grape, strawberry, chocolate, and licorice.

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