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DESSERTS- CAKES & FROSTINGS:
Basic White Cupcakes
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Basic
White Cupcakes |
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A cake mix all
doctored-up...
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One
18.25 ounce |
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package white cake mix with pudding |
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1¼
cups |
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buttermilk |
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¼
cup |
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butter, melted |
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2
large |
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eggs |
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2
tsp |
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vanilla extract |
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½
tsp |
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almond extract |
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1 |
Preheat oven
to 350°F. Line two 12-cup cupcake tins with
cupcake liners. |
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2 |
Beat all
ingredients at low speed with an electric mixer
just until dry ingredients are moistened.
Increase speed to medium, and beat 2 minutes or
until batter is smooth, stopping to scrape bowl
as needed. |
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3 |
Coat paper
muffin cups with cooking spray; spoon batter
evenly into baking cups, filling each two-thirds
full. |
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4 |
Bake for 25
minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire
racks 10 minutes; remove cupcakes from pans to
wire racks, and cool 1 hour or until completely
cool. |
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Yield: 24
cupcakes |
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Recipe Source |
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Southern Living |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
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Recipe
RATE this Recipe
***Hey,
this one's a keeper!- would
make it again. "Nice
doctored up cake mix recipe. These taste a bit like angel food
cupcakes."
-San
Diego, CA
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