I don't recall what genius taught me THE way, but the wisdom has become a tradition or perhaps an obsession (one of many!). Nonetheless, eating cupcakes IS an art, and, to truly savor each morsel and crumb in each decadent bite, technique is required.
It's rather simple but not obvious at first because the frosting (and mind you, this technique truly ONLY applies to the frosted variations) distracts; often colorful or well designed, it lures you into believing that the cupcake should remain with the frosting topside. Not true. Think different as they say. By carefully splitting the cupcake top off and flipping the bottom part on top (visualize sandwich--cupcake, frosting, cupcake), you are now able to enjoy cake and frosting in each bite with no fear of frosting up your nose or that sensation that there was more frosting than cake in any particular bite. Voila!
Although I'm a HUGE fan of technique #1, stated above, I have discovered another. The other best way to eat a cupcake...is with children who totally appreciate every step in creating it as well as consuming it. Today, being the last day of summer school, we FINALLY did something fun: we made cupcakes "from scratch"--which by the way is an interesting/hilarious conversation with children who are learning English AND who have never made things "from scratch." Flour, wait, let me see! Sugar, let me see! We relished each addition, counted each mix with the spoon, and, with utter satisfaction inhaled the final product. Pure joy! Have a great rest of the summer!
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