The absolute best cupcakes EVER!!!

Aren’t cupcakes the best invention ever? They’re perfect when you want a little something sweet, they’re so cute to look at, you can dress them up in a million ways and best of all, you can order different flavors and don’t have to share. You won’t look like a glutton if you don’t share and if you do share, you will most certainly look like an angel! 😉

Baking cupcakes is so much fun! You can decorate them with all the cute sprinkles, frost them with bright colors and my favorite is that I can use these super cute liners! I made my little brother get me 500 different cupcake liners (all with something pink, obviously!) for me! Now before you go around feeling bad for him, 500 cupcake liners are barely 3 inches tall! Surprising something so cute and awesome can be in such a small package. I guess that proves the saying, ‘Big things come in small packages’ true, or does it? Hhhhmmm……

My boyfriend absolutely loves cupcakes and I always send some when I can for him. After experimenting with a few cupcake recipes, I have settled on this particular one. It is the easiest, the moistest and the most delicious cupcake recipe. My search for the perfect cupcake recipe stops right here. I was a little skeptical because it was a vegan recipe but then I had all the ingredients at home and I did have a half bottle of vinegar which I wanted to finish. Vinegar in a cupcake recipe?? Sounds odd, doesn’t it? But trust me, you wouldn’t even know these have vinegar. It seemed like the perfect reason to try this recipe and I am so glad I did. These are the best cupcakes ever! I don’t think my cupcakes with eggs and milk and butter taste this good! So since they’re healthier, I feel a little better about eating them! 🙂

The Best Cupcake Recipe Ever

Based on a recipe by kmdipaolo


1 1/2 cups flour (I always  prefer to use whole wheat flour)

1 cup granulated white sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water (you can add milk, I prefer to use water)

1 teaspoon vanilla extract

1 tablespoon vinegar


  • Mix all the ingredients in a medium mixing bowl just until moist and well blended. Avoid over mixing
  • Pour the batter into cupcake lines or grease a muffin tray.
  • Bake in a pre heated oven at 350 degrees Fahrenheit or 175 degrees Celsius for 20-25 minutes.
  • Once cooled, you can frost it with your favorite frosting. But these, without any frosting, are perfect with coffee or on their own!


  • This recipe makes rich dark chocolate cupcakes. If you prefer to make them without chocolate, omit the 1/3 cup of cocoa and replace with 1/3 cup of flour to make a plain vanilla batter.
  • I make tutti fruiti cupcakes by mixing about 1/2 cup of tutti fruiti pieces in the vanilla batter.
  • To make chocolate chocolate chip muffins, add 1/2 cup (or more!) chocolate chips in the chocolate batter.
  • There are endless mix ins you can add! Feel free to experiment and let me know what combinations turned out best for you!
  • The original author of the post suggests that you can make a layer cake by doubling the recipe and putting it in 2 round pans. Increase the baking time to 35 minutes or until a toothpick comes out clean when inserted in the centre.
It’s so easy to make these and so quick! Maybe thats what I love the most about this recipe. Put everything in one bowl, mix it a little and in less than half an hour, you have these hot to eat! Wait, isn’t that a bit dangerous though? Something so good, so quick?? I wonder…..

Anyway, I have no doubt that this recipe will be a hit with you. Just remember not to over mix the batter! A big thank you to my friend Amri for sending me these über cute, animal cupcake liners! I have totally fallen in love with them! Look at those super awesome cupcakes! How can you resist them when they look like that?? 🙂

Happy baking everyone!


Cinammony and sugary breakfast muffins

I can’t believe I did not post one post all of October. It just seems wrong! If I want to make excuses then I could say that I have been going to what seems like a million classes (!) dancing, sitar (an Indian string musical instrument), spinning, circuit training. It’s an exciting life for me right now and I am loving it! Next on my list are singing, painting and belly dancing classes (seems super interesting!)

But I don’t think that’s a good enough excuse to not post! 😛 What have I been cooking all of October? Not much! I have a wedding to attend on the 1st of January, 2012 (I find it fascinating that my friends are getting married on the 1st day of the new year! I’m sure he is never going to forget their anniversary! :)) and  I have tried very hard to not make anything that I love and I can finish the whole thing! 😛 I did make a wonderful upside down cinnamon and apple cake (delish) a few times and I also made these absolutely heavenly Cinnamon and sugar muffins, with some variations as well, a few times.

I found this recipe one afternoon when I was ‘stumbling upon’ a few websites and the ingredients are so simple and fresh, I had to make these muffins. They’re so easy and delicious, they’re dangerous! This is my new favorite ‘go to recipe’ when I have friends and family coming over. The wonderful blend of Cinnamon and vanilla creates this aroma that just makes my whole house smell wonderful and sends across this happy vibe.

Cinnamon and Sugar Muffins

(Adapted from


For the muffins:

3/4th cup of milk

1/2 cup melted butter/applesauce/oil

1 fresh egg

2 cups of flour

2/3rd cups of white sugar

1 teaspoon salt

1/2 teaspoon ground cinnamon

3 teaspoons baking powder

1 teaspoon vanilla extract

For the cinnamon-sugar topping:

1/2 cup of melted butter in a bowl

1/2 cup powdered sugar with 1 teaspoon cinnamon mixed into it in a separate bowl


  • Heat oven to 400 degrees Fahrenheit (200 degrees centigrade). Butter the bottoms of a 12 muffin cup pan and set aside
  • Beat the milk, butter and egg in a medium bowl. Once well mixed, add the vanilla to the mixture and beat lightly.
  • Add in flour, sugar, baking powder, cinnamon powder and salt all at once into the milk-egg-butter mix all at once. Stir just until flour is moistened.
  • The batter will be lumpy, but do not over stir it.
  • Using a large cookie dough scooper, fill muffin cups until about 3/4th full.
  • Bake until golden brown. (16-20 minutes)
  • Once muffins are done, immediately remove them from a pan and carefully roll the hot muffin tops in melted butter first and then in the cinnamon and sugar mixture.
  • Your delicious cinnamon and sugar muffins are ready to be eaten. They taste best when eaten hot and will stay good for about a week outside.

These are my mom’s absolute favorites! She makes me make some for her at 11 in the night sometimes since they’re ready to eat in about 30 minutes! The adults and the kids all love these simple, yet delicious muffins. I keep the basic recipe the same and try some small variations like lemon muffins, lemon and orange muffins, chocolate chip muffins. They always come out well!

Happy baking!