07-21-2005, 09:11 AM
I have a box of yellow cake mix and would like to make some cupcakes with it. I thought it would be fun to try another Cake Mix Doctor recipe. Does anyone have a good one to share? I already did a search for old posts and was interested in makeing the "Best Birthday Cupcakes ever" but that recipe calles for "plain butter recipe golden cake" which I guess is different from a yellow cake?
07-21-2005, 12:22 PM
Here's the recipe for future use if you want to wait to get the golden cake mix. I'd try it with the yellow myself.
If you can wait a day I can post two recipes from the book that do use a yellow cake mix. The first is called Inside-Out Peanut Butter Cupcakes and the other is Key Lime Pie Cupcakes. I just baked the two up today (bBoth smell awesome and can't wait to try them--I'll review them later if you wish) for a BBQ that I'm headed out to right now (should have left already!) or I would have typed both recipes for you now. I found the "Best" recipe online so I was able to do a copy/paste for you.
The Best Birthday Cupcakes
24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature (see "the Cupcake Doctor says" below)
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Syrup Frosting (see below)
Colored sprinkles or candy cake decorations, for garnish
Birthday candle and candle holder
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl. Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended, then stop the machine and scrape down the sides. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 24 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
4. Meanwhile, prepare the Chocolate Syrup Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover the tops completely. Sprinkle the sprinkles over the frosting and place a birthday candle in a candle holder in the cupcake for the birthday boy or girl. The cupcakes are ready to serve. advertisement
Store either the chocolate-frosted cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
The Cupcake Doctor says:
Be sure that the cream cheese has softened to room temperature before you begin blending it into the cake mix. If it's not soft, unwrap it and place it on a microwave-safe plate. Place it in the microwave oven on high power for 20 seconds or until soft, repeating for another 10 seconds if needed. Have fun selecting the candle, as there are so many choices these days. Look for a bright neon color or wavy candle.
Chocolate Syrup Frosting
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioners' sugar, sifted
1 tablespoon milk
1 teaspoon pure vanilla extract
1. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more.
The Cupcake Doctor says...
This recipe has a looser texture than some of the other buttercream frostings, because of the chocolate syrup. Be sure that you measure the confectioners' sugar first, then sift it.
07-21-2005, 01:42 PM
Paula Deen just made some on her show last week. You might check her website or foodtv.com.
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