The proper way to eat a cupcake

A delicious cupcake on the hand, you might be wondering how to eat a cupcake,like a pro.

With mouth widely opened?

Eating the cake first?

with a fork/spoon?

It will ended up resulting in a sore jaw and a flourish of frosting festooned across your upper lip and nose. Some people will eat the frosting first and then precede with the cake. 

But, there is a brilliant way in which you can take your cake and frosting together.

Fun facts about cupcakes

You may interested in these fun facts, it may blow up your mind.

• Why is it a "cupcake"? Ans: Amelia Simms had introduced a recipe of " a cake to be bake in small cups" in one of her books in 1976.
• Cupcake baking pans are available in three sizes. Small(mini),medium(regular) and large. This variety allows for experimentation with different cupcake forms. Recipes on this site can be baked in any size pan, although the baking time will need to be adjusted for mini and large pans.
• Mini cupcakes usually take 5-7 minutes less than medium size cupcakes and large cupcakes usually takes5-10 minutes more.
• 15th December is known as national cupcake day. 
• Several attempts have been made to create the World's Largest Cupcake. However, by definition, these would indeed just be large cakes iced together mimicking the classic fluted shape of the true small stature of a cupcake. The current holder of the record: GourmetGiftBaskets.com for their 1224-lb., 2 million calorie creation baked on August 15,2009.
• If giant cupcakes are imposters, then the World's Smallest Cupcake is a sure winner.
• 29 cupcakes in 30 seconds is the record for eating the little treats.
• 1 cupcakes without frosting is average about 130 calories. Low fat varieties have also come out so that we can enjoy the tasty delight not worrying about our fat intake.
• The first "cupcake only" bakery is Sprinkles Cupcakes, opened in 2005. They make over 25,000 cupcakes a day from 11 locations.
• Original cupcake recipes were not frosted.

History of cupcakes

Cupcake was first mentioned in the American Cookery, recipe written by Amelia Simmons in 1796, as “a cake to be baked in small cups”. The earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 in Eliza Leslie's Recipes cookbook. According to the Food Timeline Web, the food historians have yet to discover the exact originality of the name of cupcakes. There are two sayings about the name of the cupcakes originated, which are one, the cupcakes are originally cooked in the cups, and two, the ingredients used to make the cupcakes were measured out by the cup. In the beginning, cupcakes were named "number" cakes at times because they were easy to remember by the measurements of ingredients it took to make them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda. In the early 19th century, there were two different uses for the name “cup cake” or “cupcake”. In previous centuries, the cakes were often baked in individual pottery cups before the widely used of muffin tins. Hence, “cup cakes” took their name from the cups they were baked in. On the other hand, the name of "cupcake" is now given to any small cake that is about the size of a teacup.