What Cup Cake Would You Like

Do you like cupcakes?

I do not like cupcakes. I love them!Cupcakes are small packages of heavenly love. Just have a look at this adorable one, doesn't it look yummy?Forget all your sorrows and eat a cupcake. :)Thanks a lot for the amazing A2A!Pc-My Phone and Instagram account.

Would you like a cupcake?

Yes, please ! And if you allow me to be rather forward —you should since you asked ME—then I'd also want a glass of ice cold milk with that. Yes, 2% is fine, but NOT skim ! Oh, and before you fetch that cupcake, I must let you know that my preference in cupcakes is rather simple, and it will be quite easy for you to provide. Any supermarket, convenience store, gas station, drug store and the like will definitely have what I want. Who am I kidding: it's what I crave !See, for me the perfect cupcake is not some bakery crafted, high line type of pastry. It isn't any specialty delicacy, its not the result of some French influenced recipe. No. The PERFECT cupcake is a HOSTESS CUPCAKE ! Truly the most satisfying, most underrated bit of dessert heaven ever produced. Don't care that it's mass produced, either. And they give you two of them in each package !! Double dose of perfection. Ok, I didn't need much convincing and besides you DID ask…. so get me that Hostess Cupcake you promised me !! Wait, better make it the 2 of ‘em. And don't forget the ice cold milk! Hurry, please. I'll wait right here…..

Do you like cupcakes?

Who doesn’t like cupcakes??

Are you a cupcake person or a cake person? Why?

I’m a cupcake person.While I appreciate a good cake, it’s difficult to get everything just right. You know, the amount of filling-to-cake ratio and how thick your cake layers are. Anyone who’s ever watched baking shows knows that cakes are difficult to get right.With cupcakes you don’t generally have that problem. There is only so much cake you can put in a cupcake. They are often easier to eat without plates and forks, and you can make a whole bunch of really cool designs and patterns that just wouldn’t look as good on a large cake.However, there is one thing that is a step better than cupcake or cake:A cupcake cake:I’ve always wanted to make one of these, I’ve just never had the need for so much cake!

What should cupcake batter look like?

There’s no set rule on how thick your batter needs to be, as it depends on how dense, airy, fluffy, moist, etc. you want your cakes to be. However, for a general rule, I like to use the “soft dropping consistency rule.” You may have heard of this. It essentially means that when you place a spoon in your batter and lift it out at an angle, the batter is just soft enough to where it smoothly plops off the spoon into the bowl, without shaking the spoon. The recipe you use should tell you what the exact consistency should be, but generally it should be thin enough to pour into your pan(s), but thick enough to where it’s not soupy/runny.I actually have some tips, or as I like to call them, “baker’s secrets,” that will ensure your cake/cupcake batter has a generally good consistency:*I highly suggest you use room temperature butter and eggs. Most people I know make the mistake of using butter and eggs straight out of the fridge. The problem with this is that when you use eggs and butter that are too cold, they won’t properly trap air in your batter, whereas if your eggs and butter are room temperature, then they’ll emulsify in the batter and trap air much better, leading to less clumps, smoother incorporation, and more even cooking. My rule of thumb is to take the eggs and butter out between 30 minutes and 1 hour before you need to mix them in (you’ll know your butter is just right when you press your finger in it and it leaves a dent while still being still firm).*I also suggest you alternate wet and dry ingredients, instead of putting wet or dry in all at once. My preferred method of making batter is to start by creaming the fat (butter, margarine, etc.) and sugar together, adding in the eggs, and then adding the dry ingredients (which should have been sifted together) in thirds, with each third alternating with another wet ingredient, such as buttermilk, milk, cream, etc. This will ensure that your batter is smoothly incorporated.*Also, be sure not to fill your cupcake tins more than 2/3 of the way full for even baking and to prevent overflowing.

Would you punch your sibling for a cupcake?

I was not allowed to punch my siblings, nor were they allowed to punch me. We may have fought, argued and sniped at each other but we knew where the line was and punching was on the unacceptable side of it.I did push my sister’s foot through a wall for chocolate chip cookies. When we were younger teens or tweens, my older sister grabbed what I felt was more than her fair share of a batch of chocolate chip cookies. She ran up to her room and tried to shut the door. I was right behind her and got my shoulder to her door before she could lock it. She braced her back against the door and tried to barricade herself in by putting her foot on the wall of the closet that was just beyond the entrance to her room, forming a short hallway. I pushed, she braced and then finally the drywall of the closet gave way and there was a foot-sized hole in her bedroom wall. We knew we were both in trouble.Our dad was very angry but he knew how to patch drywall. He got us back in later years by using me and that sister’s boyfriends as free labor hanging drywall in the basement.