All-New Cake Mix Doctor - Anne Byrn [161]
½ cup water
½ cup vegetable oil
3 large eggs
1 bottle (1 ounce) red food coloring
½ teaspoon pure peppermint extract, or to taste
Cream Cheese Frosting (page 471), or Chocolate Pan Frosting (make the amount for cupcakes; page 476)
Crushed peppermint candies (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.
2. Place the cake mix, sour cream, water, oil, eggs, food coloring, and peppermint extract 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, then taste the batter and add more peppermint extract, if desired. 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. Spoon or scoop a heaping ¼ cup of cupcake 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. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, 20 to 25 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 them out of the pans carefully with your fingertips. Place the cup-cakes on a wire rack to cool for 15 minutes longer before frosting.
5. Meanwhile, make the Cream Cheese Frosting or the Chocolate Pan Frosting.
Recipe Reminders
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6. Spoon a heaping tablespoon of frosting on top of each cup-cake and spread it out with a short metal spatula or spoon, taking care to cover the top completely. Sprinkle the tops with some of the candy pieces, if using, then place the cupcakes, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are then ready to serve.
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 cup-cakes, in a cake saver or wrapped in aluminum foil, for up to six months. Let the cupcakes thaw overnight in the refrigerator before serving.
Note: You can use either sour cream or buttermilk—or a combination of the two—in this recipe. For a lower fat version, use plain yogurt. can use either sour cream or buttermilk—or a comhe two—in this recipe. For a lower fat version, use
STRAWBERRY CHEESECAKE CUPCAKES
THIS FUN RECIPE comes from Nadine Ballard of Centerville, Ohio. Her daughter’s volleyball and crew teams recruit her to bake for everyone’s birthday, and she came up with this recipe. I love the creamy cheesecake filling and the classic strawberry cake in these cupcakes. I added the lemon-flavored buttercream frosting but Nadine favors a cream cheese frosting. We both agree the best garnish is a slice of strawberry.
makes:
26 to 28 cupcakes (2½ inches in diameter)
prep:
20 minutes
bake:
20 to 25 minutes
cool:
20 minutes
For the cupcakes
28 paper liners for cupcake pans (2½-inch size)
1 package (18.25 ounces) plain white cake mix
1 package (3 ounces) strawberry gelatin
4 tablespoons all-purpose flour
1 cup milk
½ cup vegetable