tips for a perfect cupcake

There are no rules, or even guidelines for making the perfect cupcake. I've received tips from a cupcake extraordinaire, feedback from friends, and just general trial and error, and this is what I've discovered helps to make for a perfect cupcake:

• always double the vanilla (unless you're following one of my recipes b/c I've already doubled). AND for the love of cupcakes use good bourbon vanilla (I like the Madagascar bourbon vanilla). Trader Joe's is a good place to find good, not too expensive vanilla (and other extracts)
  
• use booze (substitute wine or liquor when it calls for water)
• keep it moist (add milk, sour cream, pudding mix, buttermilk, crushed pineapple, juice...)
• use melted butter instead of oil
• don't overbeat (unless making silver cakes)
• don't burn the bottoms -- keep your cupcake tins on top of cookie sheets and start testing 5-10 minutes before recipe says too
  
• when a recipe calls for self rising flour cut the amount in half and use half all purpose flour (to avoid tunneling)
• substitute yummy liquers or other extracts (lemon, orange, mint, cherry, almond) for vanilla
• spice up a cake mix with cinnamon, cayenne pepper, nutmeg, coffee, vanilla/extracts, booze, melted chocolate... be creative and don't be scared
• when making cream cheese frosting, use light (Neufchatel) instead of regular, it is less heavy and makes for tastier frosting