Who wants a cupcake?

I love me some cupcakes.  I’m still mystified why on earth people should bake an enormous cake for any occasion other than a wedding and watch as it slowly shellacs itself onto a plate after the first few bites.  Honestly, who eats this stuff regularly?

The cupcake, in all its glory, got its start in the late 19th century from by the creation of making a cake using measurements (a cup) versus weighing out each ingredient.  This was a huge step in cookery history and we’re celebrating the heck out of it every time a kid has a birthday.  Oh, who am I kidding, I had them at my last one too.  Know as “Fairy Cakes” in the UK and parts of Australia, these diminutive cakes make a perfect craft for birthday parties as the partygoers can go crazy decorating their own.

Tara Burner from Making Cupcake Cakes told me she loves to make Cupcake Cakes in the shapes of snowmen and rainbows among others due to the small cake’s adaptability and ease.  Quick, simple and a snap to decorate, cupcakes are always a hit with the teeny crowd as well as a fabulous quick bite on the road.

Toss that cake mix and try this easy recipe for awesome wee cakes!

1 1/2 c. flour
1 c. sugar
1/4 c. cocoa, sifted
1/2 tsp. salt
1 tbsp. baking soda
1 c. water
1/3 c. oil
1 tsp. vanilla
1 tbsp. vinegar
1 (8 oz.) pkg. cream cheese
1 egg
1/2 c. sugar

Mix all ingredients well. Pour batter into cupcake pans. Bake at 350 degrees for 30 minutes.

ICING:
Mix cream cheese, 1 egg and 1/2 cup sugar. Mix well. Spread on cupcakes.

From Cooks.com

TIP: Want to pack cupcakes for school but don’t love the mess after their frosted?  Cut them in half and frost the center, then reassemble and pack in a plastic bag to pop in the lunchbox!