Preheat Stove-Top heavy-bottom Casserole or any similar cooking ware over medium heat for about 5 minutes.
If using a heavy bottom casserole, put just enough salt to cover the entire bottom to avoid browning the pan and helps stabilize the heat evenly.
Place fitted wire rack in the center and cover with a lid. The lid hole should be sealed with a foil so the heat can’t escape.
Line muffin tins or silicon molds with same size cupcake liners.
Mix all ingredients until smooth, at least 25 strokes or less, do not over mix according to package direction.
Fill each tins/molds up to 2/3’s full or divide the batter into 15 cupcake liners.
Cook the cupcake in a preheated casserole for about 7-8 minutes.
Keep an eye of your cupcakes coz’ we may have different kinds of stove and the heat varies.
To check, insert wooden stick in the center and if comes out clean or a few moist crumbs, its done.
Repeat process for the second batch. Fire off and let it cool completely on a wire rack, before frosting.