A cute friend of mine had to spend Mother's Day alone since her husband is out of town for a job interview. I thought she needed a little something on Mother's Day since she is an awesome mother and such a good example to me. I whipped up these little cups of goodness. I know they were goodness because I had 2 of them and spouse probably had 3. He knows a good baked good too.
The reason for this post is not to share some amazing cupcake recipe that I use. It is to give you a little trick that I have found that makes boxed cake mixes a lot better. Maybe it's not new to anyone, maybe it's not a trick, maybe it's not as good for you as I think it is. I don't care. It makes me feel so much better about eating a cupcake, thinking that is better for me.
Here's my trick: Whenever I am making a cake out of a box I follow a few rules.
* never add the yolk of the egg, only whites plus one more white
*never add oil, add applesauce
For example, the box my mix came from said to add:
1 1/3 C water
1/2 C vegetable oil
1 1/3 C water
1/2 C applesauce
4 egg whites
I also fill the paper baking cups to the top and bake it for the minimum amount of minutes. So, if it says to bake cupcakes for 20-25 minutes, I bake them for 20
I have used this on all different kinds of cake mixes and it has never not worked. They come out so fluffy, moist and light. Never undercooked. I don't know why, it just does. Try it!
Let me know if you have any questions...
The cute cupcake toppers I got from TomKat Studio
They just happened to match some cupcake liners I got from hobby lobby a while back.
I also used this recipe for the icing and it was delicious! I think it was from Wilton but I can't remember.
1 stick softened butter
1 stick softened neufchatel cheese (cream cheese)
4 C powdered sugar (1 box)
1 Tbsp. milk
cream butter and cheese until smooth
add sugar one cup at a time
add milk and mix until smooth (about 30 seconds)
This was the perfect amount for 18 cupcakes. Double the recipe and you'll get 5 1/2 cups of icing.