All-New Cake Mix Doctor - Anne Byrn [155]
makes:
22 to 24 cupcakes (2½ inches in diameter)
prep:
15 minutes
bake:
18 to 23 minutes
cool:
20 minutes
24 paper liners for cupcake pans (2½-inch size)
1 package (18.25 ounces) plain yellow cake mix
3 tablespoons vanilla instant pudding mix
1 cup reduced-fat sour cream
¾ cup milk
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 package (16.5 ounces) refrigerated peanut butter cookie dough, chilled
Martha’s Milk Chocolate Icing (page 481)
Unsalted roasted peanuts, for garnish (optional)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners and set the pans aside.
10 Fast Cupcake Toppers
When I’m in a hurry but still want to be creative, here are toppings I sprinkle on frosted cupcakes.
1. Chocolate curls
2. Toasted pecans or almonds
3. Miniature marshmallows
4. Grated lemon or orange zest
5. Edible flowers
6. Maraschino cherries
7. Fresh strawberries or raspberries
8. Gum drops or another favorite candy
9. Sugar sprinkles
10. A dusting of confectioners’ sugar
Recipe Reminders
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2. Place the cake mix, pudding mix, sour cream, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.
3. Set aside about ¾ cup of the cupcake batter before filling the cupcake pans. Using the rest of the batter, spoon or scoop a heaping ¼ cup of 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.)
4. Unwrap the cookie dough and slice the log lengthwise into four pieces. Then cut each piece into 6 even chunks. Place a chunk of cookie dough on top of each cupcake and push it down into the batter. Top each piece of cookie dough with about 1 teaspoon of the reserved cupcake batter.
5. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 18 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick the cupcakes out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.
6. Meanwhile, make Martha’s Milk Chocolate Icing.
7. Spoon a heaping tablespoon of icing on top of each cupcake and spread it out with a short metal spatula or spoon. Garnish with 2 or 3 peanut halves, if desired. Place the cupcakes on a rack so the icing can set, 10 minutes.
Keep It Fresh! Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cupcakes, in a cake saver or wrapped in aluminum foil, for up to three months. Let the cupcakes thaw overnight in the refrigerator before serving.
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