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By Root 1014 0

makes caramel frosting on a vanilla cupcake special is its delicious simplicity. And, what makes the frosting perfect for bake sales is that it isn’t affected by heat or humidity, it travels well without smudging, and most important, it is beloved by all.

makes:

22 to 24 cupcakes (2½ inches in diameter)

prep:

15 minutes

bake:

20 to 25 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

1¼ cups milk

½ cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

Quick Caramel Frosting (page 485)

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, pudding mix, 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. 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 they are golden and 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 cupcakes on a wire rack to cool for 15 minutes longer before frosting.

5. Meanwhile, make the Quick Caramel Frosting.

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. 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 five 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 three months. Let the cupcakes thaw overnight on the counter before serving.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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SOCK-IT-TO-ME MUFFINS

SOME OF MY FAVORITE COFFEE CAKES are the ones that begin with a yellow cake mix that you sprinkle with streusel layers of cinnamon, brown sugar, and pecans. I shared the Sock-It-To-Me Cake, all the rage in the 1970s, in the first book. These muffins are a take-off on that legendary cinnamon cake. Bake the muffins ahead of time for brunches and parties and freeze them until needed.

makes:

20 muffins (2½ inches in diameter)

prep:

20 minutes

bake:

20 to 25 minutes

cool:

25 minutes

For the streusel

1/3 cup packed light brown sugar

2 teaspoons ground cinnamon

½ cup finely chopped pecans

For the muffins

Vegetable oil spray, for misting the pans

1 package (18.5 ounces) plain butter recipe golden cake mix

2 tablespoons all-purpose flour

1 cup sour cream or buttermilk

1/3 cup vegetable oil

¼ cup water

3 large eggs

1 teaspoon pure vanilla extract

1. Make the streusel: Place the brown sugar,