Let’s talk about cupcakes. Growing up, I was never a big fan of regular cake. The slices were too big and I was never a huge fan of the frosting distribution. So what did I turn to instead? Cupcakes, of course! They were the perfect size for a couple hearty bites, and I was always blessed with just the right amount of buttercream frosting. The only problem was trying not to get frosting everywhere on my face.
But have you seen Anne Hathaway’s genius cupcake hack? She’s showing us all how to eat a cupcake the right way.
What’s Anne’s Cupcake Trick?
Normally when we’re chowing down on some super cute cupcakes during a special occasion, we go face first for a balanced bite of cake and frosting. Here’s the problem: frosting begins to cover every inch of your mouth and nose. While it’s not the worst thing in the world, it can get a bit annoying (and sticky). Anne Hathaway has a much better way of eating cupcakes, and we can’t believe we didn’t think of this before.
She showed this little trick off while she was on the Kelly Clarkson show. What you want to do is take the top half of the cupcake right under the frosting and pull it apart from the bottom half. Now flip the top half over and squish the two separate pieces together. You should have what looks like a cupcake sandwich with frosting in the middle. Genius!
Is This the Best Way to Eat a Cupcake?
Yes! No more annoying plops of frosting finding their way up your nose. Not only that, the frosting sandwich makes the cupcake experience even more delicious. It’s basically the perfect bite every time. Plus, this method will keep your kids entertained and clean-ish while they’re celebrating with friends. It’s all about innovation!
My daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. —Paulette Smith, Winston-Salem, North Carolina
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Marshmallow frosting puts these cupcakes over the top. Pieces of chocolate bars and graham cracker crumbs on top make them extra indulgent and even more like the real thing—but better! —Erin Rachwal, Hartland, Wisconsin
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural—they turned out fantastic! —Lonnie Hartstack, Clarinda, Iowa
These cute cupcakes with their mild orange flavor are fun to dress up for Easter. As we raised four sons and a daughter, I prepared many, many school lunches and often added these springtime treats. —Julie Johnston, Shaunavon, Saskatchewan
These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. —Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
It's fun to prepare individual brownie "cupcakes" with a chocolaty "surprise" inside. My goddaughter, Cara, asks me to make them for her birthday to share at school. This year, she requested 32. I later found out she only needed 27 for her class...wonder where the other five went!
-Pamela Lute, Mercersburg, Pennsylvania
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
A friend asked me to make a coconut and pineapple cupcake for a gathering she was hosting. Everyone agreed that this beauty took them to the tropics. The macadamia nuts are completely optional (the friend happens to be allergic), and the cupcakes are still fantastic without them. —Shannon Dobos, Calgary, Alberta
These pretty cream cheese cups that look like cupcakes are always my home-baked contribution to our church's Christmas party. The holidays inspired the cheery garnish of cherries, and I often add mint leaves for even more seasonal color. —Leanne Beagley, Rochester, New York
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
This cupcake version of tres leches cake actually uses four types of milk, including the cream, but "quatro leches cake" just doesn’t have the same delicious ring to it. If you love dairy, you won’t be disappointed with this special take on the classic. —Taste of Home Test Kitchen
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. —Jennifer Gilbert, Brighton, Michigan
We love using this simple vegan vanilla cupcake recipe as a base to layer on extra flavor. Stir in grated orange zest and chopped pecans, vegan chocolate chips and cinnamon, or your own favorite mix-ins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota
Even though Nana is no longer with us, her treats bring me so much joy every time
I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. —Judy Kenninger, Brownsburg, Indiana
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
I took these coconut cupcakes to a picnic one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to just about anybody.—Judy Wilson, Sun City West, Arizona
You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. —Bev Spain, Belleville, Ohio
Having always wanted a career in writing, Melany couldn't have found a better place than Taste of Home to begin. When she's not scribbling in her notebook or working at her computer, she can be found experimenting with new recipes or relaxing with a book and her cats.