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Don't just say it, bake it.™

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Cupcakes

The World's Best Cupcake Recipe

Mai Mai Recipe shared by:
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"The World's Best Cupcake" seems like a grand title, but that's the statement made by people that taste this recipe. Give it a try and see for yourself!

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour
  • Servings: Approximately 20 Cupcakes
  • Rating:

Ingredients

  • FOR THE CAKE...
  • ( this works really well for any flavor! I am listing Red Velvet here, but you can easily do Chocolate or Vanilla. Just match the instant pudding flavor to the cake flavor that you choose : )
  • 1 box - Duncan Hines Red Velvet Cake Mix
  • 1 1/2 cups - Instant chocolate dry pudding mix (any brand as long as it's instant)
  • 2 cups - Water
  • 1/2 cup - Vegetable oil
  • 3/4 - cup - Egg whites
  • FOR THE FROSTING...
  • ( If you want a pre-made frosting try Duncan Hines Creamy Home-Style Cream Cheese Frosting with this. If you want an easy homemade recipe this one is delicious!)
  • 3 cups - Confectioner's Sugar
  • 1/2 cup - Heavy whipping Cream
  • 1 cup - Cream Cheese
  • 2 teaspoons - Vanilla

Baking Instructions

  1. FOR THE CAKE...
  2. Preheat the oven to 350. Pour all ingredients into a large mixing bowl and beat together until the batter is no longer lumpy. Batter will be thicker that most cake batter which is what you want. Distribute batter evenly into lined cupcake pans.
  3. Cook until toothpick comes out clean when inserted into the middle of a cupcake. About 20 mins. Cool cake before frosting.
  4. FOR THE FROSTING...
  5. Pour all ingredients into a large mixing bowl and beat until everything is creamy.
  6. To thicken frosting you can add more powdered sugar until the desired consistency is reached.
  7. Cool frosting in the fridge until the cake is ready to be frosted. Have fun decorating!!!

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Tips

decadent red velvet cupcakes frosting tip

decadent red velvet cupcakes frosting tip

We tried the new Decadent cupcake with frosting, it is delicious! We stored the frosting in the frig but let it warm a bit before inserting into the cupcake. We used a twist tie to seal the bag top, and a mini-chip clip to close the end before using it again. The frosting is not a heavy cream cheese taste and flowed nicely from the bag provided in the box.


Moister spice cake

Moister spice cake

My maternal great-grandmother LOVED to bake and one of her favorite cakes to bake was a spice cake. People always asked her how she would get her cake to be so moist, She wouldn't tell her secret, but I know it. If you are looking for a way to make your spice cakes more moist, just add a half a cup of water to the batter when mixing. If you decide you want to freeze the cake for a month or so, and then take it out of the freezer to thaw, it will remain moist when you are ready to cut it





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