Let me preface this by saying that I am not a baker. I do not have the patience for baking, nor do I have the sweet tooth. That is why I used a boxed mix to make these. That’s right. I’m not ashamed. Betty Crocker would be proud of me and my creation.

Now here’s the thing. I wanted to make miniature chocolate cakes. But the miniature springform pans I thought I had are in Indiana, not Connecticut (don’t ask). What I should have done, retrospectively, is used a biscuit cutter to cut circles out of a larger cake. But what I ended up doing, was upside cupcakes because *creativity* (read: stupidity. I’m an absolute moron).

How does one make upside down cupcakes you ask? Excellent question. It is, in fact, as easy as it sounds and yes, this post is probably a waste of your time.

Once your cupcakes are cooked per box instructions — look, I told you I’m not a baker, I was very upfront about this, you need to manage your expectations — let them cool. Then, carefully and gently cut the tops off. Be a gentleman about it though, some cupcakes are self conscious. Make sure to compliment them.

Flip your topless babes (spring break!!!) and throw some frosting on their perfectly round booties. Once again, my frosting was store bought. Not a baker. But, I diddd whip the frosting with an electric beater because I’m not a total plebeian, just a partial one.

Lastly, cut your strawbs to place on top of your cupcake booties. Cut ’em however you want. I chose to cut mine thinly, keeping the tops in tact because I like my berries fully functional it looks prettier.

And there ya have it. Upside down cupcakes because I wanted to do something nice for the capitalist holiday known as Valentine’s Day but I’m too not-smart and also not a baker.