Make Your Own Cupcakes the Easy Way

Sometimes, cupcakes are a better option as opposed to full-fledged cakes. If you're expecting to host a birthday party and you're worried that the fancy, expensive cake you bought won't really satisfy the guests, try making some cupcakes of your own. These pastries are extremely easy to make and it gives you a lot of room to experiment. Plus, you can even tap into your inner artist and decorate these cupcakes in your own style.

The two most basic cupcakes are the vanilla cupcake and the chocolate cupcake. In both, you will need 5 ounces (or 150 grams) of butter, 5 ounces (or 150 grams) of super-fine sugar (also called castor sugar), 6 ounces (or 175 grams) of self-raising flour, 3 eggs, and vanilla extract. In chocolate cupcakes, you only need to add 2 tablespoons of cocoa powder.

In both recipes, you follow the same procedure: pre-heat your oven to 350 degrees Farenheit (or 180 degrees Celsius). Line your cupcake pan with cupcake papers (this can easily be bought in any supermarket or baked goods store). In a large bowl, crack the eggs and beat them lightly using a fork. Combine the eggs with all of the other ingredients, and mix with an electric mixer for about 2 minutes or until they have achieved a creamy consistency. Gently pour the mixture into each of the cupcake cases, taking care not to let it spill over and to allot roughly the same amount of batter in each case. Bake for about 20 minutes, or until cupcakes are firm. Take it out of the oven and let it cool completely before frosting each one.

Some households don't have a working oven, but they have a working microwave. Guess what, you can 'bake' chocolate cupcakes using microwaves as well! You will only need about ¾ cup of flour, ½ cup of sugar, 2 tablespoons of cocoa, ½ teaspoon of soda, ½ teaspoon of cinnamon, 1 and ½ teaspoon of vinegar, ½ teaspoon of vanilla, ¼ teaspoon of salt, ¼ cup of vegetable oil, and ½ cup of water. This certainly seems like a lot, but trust me, the end product is all worth it.

Combine flour, sugar, cocoa, soda, cinnamon, and salt in a large mixing bowl. Carefully add the remaining ingredients (oil, water, vinegar, vanilla) and stir continuously until the consistency is smooth. Make sure that your cupcake pan is microwaveable. Line the cupcake cases with cupcake paper and pour the batter into each until the cases are all half-full. Set your microwave on 'High' and set the timer for 2-3 minutes. To avoid charring or leaving places uncooked, half-turn the microwave plate every minute.

Hostess Orange Cupcakes

I have recently found snack-cake chocolate to be a bit strong. From Ding-Dong's to Ho-Ho's, Donut Gems to Cup Cakes, I just seem to have lost my taste for the stuff. I guess I have become a more mature snack cake junkie.

A year ago, when I started to reject chocolate, I wondered, "Am I getting too grown up for Zingers? For Ho-Ho's? For Little Debbie?" I was afraid. Am I now longer a kid?

Snack cake chocolate seemed a little strong. What was I going to do? Was I going to quit snacking? Was I going to stop eating 200-calorie fixes in the middle of the afternoon? That would almost make take my life into a realm of responsibility that I couldn't begin to handle.

Then, about two months ago, on a trip to Barstow, I rediscovered the greatest snack, the Orange Hostess Cup Cake. It is mild, with a hint of citrus zest; a touch of class that one wouldn't expect over the snack counter. When you bite, all is mild; a sharp contrast from its snack brethren. I understand that is not the experience that most junk food junkies may be going for, however, if you want a special experience at the 75c pastry counter, do try this cupcake. You will be pleasantly surprised and will understand why it is so elusive, as those of us in its cult know when the Hostess man drops it off.

If you aren't in the cult, you will never beat us to the rack and will only find chocolate ones on the counter. You have to be quick if you want to know the joy of the Orange Hostess Cupcake.