I’m not a big fan of cakes but cupcakes just about makes my day. I simply can’t resist diving into those delicious mini cakes every time I see them at my favorite pastry shops.

Any kind of cakes can be turned into cupcakes. That’s the beauty of this food. You have now the chocolate, carrot, butter and rhum cupcakes. It doesn’t matter what you put into it. As long as you follow these few simple tips for watching over your ovens like a hawk then you’re cupcakes will be as good as those sold in high-end cake shops.

After baking, be sure to pop the cupcakes right out of the pan, and place them in a cooling rack. If you’re the kind who likes to do the frosting while the cakes are cooking in the over, don’t do it. Frosting earlier than it should be is a big “no-no” if you like your cupcakes to taste as fresh-tasting as possible.

Once the cupcakes are cooled, you can immediately begin frosting. Make frosting generously, but never go overboard. Like with any cake mistakes, too much icing (frostings) make some people gag. Try to create a balance between the cake and the frosting.

After the frosting, get the cupcakes into the fridge as this helps set the frosting. It is always best to keep your cupcakes cooled until 15 to 30 minutes before serving. Under room temperature, the frosting will taste its best.

Another tip: when baking chocolate cupcakes, don’t use pretty wrappers and liners because the prints will just disappear with the dark color of the cupcakes. It is better to use plain wrappers for chocolate cupcakes, and prettily-printed liners for light-colored ones.