I have a new mini cupcake tin. I’m also suffering the ill effects of this aggravating winter. (I promise I’ll stop complaining…when Spring gets here.) Therefore, it would be a crime not to bake mini cupcakes ASAP.

The great thing about baking is that once you have the basic ingredients (flour, sugar, baking soda/powder, eggs), you’re basically set to bake anything. And lo and behold, K and I had baked just the week before, so I had everything ready.

I’m one of those people who has no patience to wait for things to cool before tasting them. I also tend to forget that a metal object sitting in a 350 degree oven for 15 minutes will burn my hand. LESSON LEARNED. Or not.

I’ll just have to bake more of these to find out.

Definitely going to have to bake more of these. Speaking of which, does anyone know how to bake jam-filled cupcakes without the jam sinking to the bottom of the batter? Besides just adding the jam after the cupcakes have been baked, of course.

Yep, this totally calls for more experimentation. Right after I scarf all of these down.