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Wednesday, September 18, 2013

Happy Cupcake Birthday

It was birthday time at work, so I made some cupcakes over the weekend. It was a good time to test out a couple of new cupcake styles as well (because I'm always up for that kind of challenge).

Strawberry Cupcakes
  • 1 pkg French Vanilla cake mix
  • 1/2 pkg instant vanilla pudding mix
  • 1 c Greek strawberry yogurt
  • 3/4 c vegetable oil
  • 1/2 c water
  • 4 eggs, lightly beaten
  • 2 t pure vanilla extract
  • 1 c diced fresh strawberries
Preheat oven to 350F. Line muffin tin with paper liners. In a large bowl of a stand mixer, beat together the cake and pudding mixes, Greek yogurt, oil, water, eggs and vanilla. Beat for about two minutes on medium speed until well combined. Fold in diced strawberries.
Distribute the batter between 24 muffin tins. Bake for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. The cupcakes may develop a slight divot in the center as they cool.Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Frost when cupcakes are cool.
For frosting, I just beat 2 T of pureed strawberries and 1/4 t almond extract into premade buttercream frosting (because I'm lazy like that!).
These were pretty tasty. All in all...good, but not my idea of the best strawberry cupcakes. I need to keep experimenting.
Original recipe here
"Wedding Cake" Cupcakes
  • 1 box white cake mix
  • 1 c all-purpose flour
  • 1 c white sugar
  • 3/4 t salt
  • 1 1/3 c water
  • 2 T vegetable or canola oil
  • 1 t vanilla extract
  • 1 c sour cream
  • 4 large egg whites
Preheat oven to 325°F. Place cupcake liners in cupcake pans (this makes approx. 36). In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Fill prepared cupcake tins about 3/4 full. Bake for 18 minutes, or until toothpick inserted in center comes out clean.
I frosted these with a simple buttercream frosting, spiked with an extra dash of vanilla extract. I also topped them with sparkling sugar.
These did taste like wedding cake, but were slightly more moist than I prefer for cupcakes.

Original cupcake here
I should note that my birthday cupcake tasters gave these both rave reviews. That just shows you that everyone's tastes are different.

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