Perfect Cupcakes from a Box
Baking is a science and to be honest, the box mixes are pretty accurate, but they could be better…
Just follow the recipe on the back of the box and follow the 3 simple steps below. That’s it!
Comments
Trackbacks
-
[...] and the batteries were dead. *sigh* In addition to the added pudding, I used the instructions here: Perfect Cupcakes From a Box Basically, you add an extra egg, substitute melted butter for oil and double the amount (Hello [...]
Thanks for this info…can’t wait to try!
You’re welcome! Let me know how it turns out!
I used a stick of butter (1/2 cup) instead of 2 sticks (which was twice the oil) and my yellow cupcakes cake out perfectly.
Awesome Jan! Thank you for your feedback!
AMAZING!
gonna try this sound great!
This worked ok on Duncan Hines Devils Food. However on Vanilla, they completely sunk in the middle!
Hi Christina, I am so sorry to hear they sunk in the middle. What brand was it you used for this? I’m wondering what went wrong.
I am going to give this a try! I only have 1% milk though so I am hoping it works the same! I will give it a go and let you know how they turn out!
Update: these cupcakes were soo delicious! I used 1% milk instead of whole and the cupcakes were soo moist and melt in your mouth! yum!
Yay!! So happy to hear they came out perfect! I’m going to have to try this with 1%!! Thanks for your feedback Toni!
Does this work equally well for just a cake too???
Hi LA, I wouldn’t use this for anything larger than a small 8×8 cake just yet; only because it is very thick and may sink in the middle. I am actually experimenting with this recipe to use with cakes right now and will reply back to you once I can give you a better answer.
Does this work with margarine instead of butter?
This did not work for us. The cupcakes completely shrunk.
If using a white cake mix do you still reckless adding another egg (calls for 3 egg whites)?
Sorry, autocorrect! I meant recommend, not reckless!