On this very day, we laid our hands on a basic cupcake recipe and made our own versions by adding various ingredients to the batter. While there were the usuals like chocolate chips, peanut butter and banana, some were also pretty innovative and experimental in their choices of fragrant pear and oreo, jam-filled cupcakes, so on and so forth. It was then that we learned our choice of the ingredients will affect the texture of the cakes (due to the different moisture contents) as well as the factors that enable us to distinguish a muffin from a cupcake.

Some cakes were also baked in silicon moulds which conferred interesting shapes to the cakes.

Of course, the best part of our practical lessons will be the last - the sampling of the food :D