Last evening, my friend and I were baking, for the first time, for both of us. It wasn’t from scratch, since we had the batter pre-made, but it was still time-consuming and exciting! I had laid out everything that we would need, well almost:
- the pre-made batter (powdery)
- a large bowl for mixing
- a mixer and a wooden spoon
- 3 cupcake trays of 6 each
- a cup of water
- coffee filters
- cooking spray
- a plastic Ziploc bag
- some frosting
- a tube of icing
- 2 eggs
(Note: don’t follow our recipe, it will confuse you and your cupcakes may not turn out great)
Our steps were unique; you wouldn’t see them anywhere else:
- Preheat the oven to 350°F.
- Spray cooking oil into the cupcake trays.
- Take the large bowl and pour what you think is half of the pack of batter into it.
- Crack the eggs using the rim of the bowl, and watch the yolk plop out.
- Add the water and stir well.
- Realize that it is too watery and add some more batter into it.
- Stir again.
- Stare at the cupcake trays and realize that you messed up.
- Pour out as much cooking spray from the trays as you can, because you don’t need it.
- Place the coffee filters into the cupcake trays.
- Arrange the trays on such a way that you can so that you can pour the batter in without dropping any.
- Pour batter with the wooden spoon into one of the coffee filters.
- Stop and think. Do you need baking soda?
- Check the recipe label, and face palm yourself. Turns out you don’t need baking soda, but you were supposed to add half a cup of oil.
- Take the one coffee filter you already filled and pour the batter back into the bowl.
- Throw away that coffee filter and replace it.
- Add what you think is half a cup of oil into the batter.
- Stir well.
- Resume pouring batter into the trays.
- Realize that the wooden spoon is too slow, and take a steel scooper instead. Ah, much better.
- Fill each cupcake filter about half, because you know it will rise.
- Wear your oven mittens, and open the oven slowly. So hot!!
- Place the trays into the oven, and accidentally push one way into the back.
- Almost burn yourself trying to reach it.
- Once in, close the oven, and set the timer to about 20 minutes.
- While you are waiting for the cupcakes to bake, get ready for decorations.
- Take the plastic bag and fill it about half the way with the frosting.
- Wash some raspberries.
- Crumble some Oreos.
- Almost cut yourself, trying to cut chocolate.
- Check the oven. The cupcakes are almost burned!
- Look at the timer, there are still about 7 minutes left.
- Ask your mom to help you pull them out because the oven is too hot.
- Wait for the cupcakes to cool, and notice how they are so small. Oh well.
- Cut a small bit of the corner off of the plastic bag and squeeze out some frosting to decorate.
- Squeeze some icing on top from the tube.
- Sprinkle some of the crumbled Oreos and chocolates on top.
- Add a raspberry as a finishing touch.
- Finally, organize them onto two plates and fit the two extras into a bowl each.
Your under-sized, over-cooked, under-frosted, and over decorated cupcakes are done! Congratulations!
They are still mouth-watering, so you eat two, and end up being too lazy to get up to get a third one.