Better Box Mix Cupcakes

I think I've said this a few times, but I am LAZY.

I'm ok with that. I don't sell my food. I work full time. And I know what tastes good. I don't apologize for using cake mixes. I won't pretend they are "from scratch." I'm not a chef. I'm not a "true" recipe inventer. I just make good-tasting food.

I take good ideas and improve them. I listen to what other people have learned. I know Paula Deen knows her stuff, even if she'll give you your very own case of diabetes if you aren't careful.

So, of course Ms. Deen got it right when she modified a box mix. I followed her instructions this week, and made two batches of the most delicious cupcakes ever. Here's how I did it.

1. Add 1 box mix to a bowl. I like Betty Crocker SuperMoist. They're just better than other mixes. I don't know why. I made "Triple Chocolate Fudge" and "White" this past weekend.
2. Now, look at the instructions on the back of the box. Instead of water, add whole milk in the same amount called for.
3. Instead of oil, add melted butter in DOUBLE the amount called for.
4. Add two extra eggs (that was 5 eggs in each batch I made this past weekend).
5. Add 1 tsp of vanilla extract (I use Mexico vanilla for all my baking, and I swear it makes a real difference.)
6. Fill muffin or cake tins, and bake according to the package instructions. I greased muffin tins and baked these without any baking cups.

Once the cupcakes were completely cool, I plopped them into pretty wrappers and piped on Butter CREAM Frosting. If Betty Crocker and Paula Deen somehow managed to cross-polinate, these cupcakes would be their offspring. I'm sure of it. Best. Cupcakes. Ever.

 

Mini Cheesecakes

• 2 c. graham cracker crumbs
• 6 TBS unsalted butter, melted
• 1/3 c. heavy whipping cream
• 8 oz. white chocolate chips
• 2 (8 ounce) packages cream cheese, softened
• 1 c. sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• foil baking cups
• choice of toppings: caramel, fudge sauce, and pecans for turtle; chopped fresh strawberries and sugar; or whatever you love on cheesecake

Preheat oven to 300. Set baking cups in muffin tins.

Combine the graham cracker crumbs and melted butter; stir well. Add about a teaspoon of the mix to each baking cup and smash down into an even layer in the bottom of each cup.  Set aside. Note: you may have extra graham cracker mix, or you may need to make a bit more to go with all the filling.

Bring whipping cream to a simmer in a saucepan. Remove from heat and add the chocolate chips. Stir mixture with a rubber spatula until smooth. Let cool briefly.

Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well. Add eggs, one at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Spoon batter into baking cups. Filling each about 3/4 full.

Bake at 300 for about 45 minutes (maybe another 5 minutes if they don't look fully "set up"). Let cool completely on a wire rack. Peel off foil rappers. Cover and chill for at least 1 hour (although the truth is, these are good while they're still warm and good for several days afterward if refrigerated).

Non-fruit toppings may be added as soon as the cakes cool, but fruit toppings should not be added until immediately before serving. Makes 24-30 mini cakes.

 

Obviously I share my creations because I love praise. Let me just say that if you're motivated by the same thing, you should make these and share them with lots of people. They will rave. And you will have really high self esteem.

Aunt Millie's Cranberry Pudding

The Cake

Mix together:

• 1 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 2 level tsp baking powder

In measuring cup, mix together:

• 1/2 cup evaporated milk (PET is good)
• 1/2 cup sour cream
• 1 tsp mexico vanilla (don't you dare use different vanilla and then complain that it doesn't taste right)

Stir the measuring cup mixture into dry ingredients.

Then add:

• 3/4 cup grated pecans
• 2 cups washed fresh cranberries

Melt 1/2-stick butter (UNSALTED!) and pour into square pan or pyrex dish. Then pour batter in.

Bake at 400 until inserted toothpick comes out clean--approximately 20-30 minutes. While still warm, pour icing over and spread.


The Icing

• 1/3 cup evaporated milk
• 1/2 cup sugar
• 1/2 stick butter
• 1 tsp mexico vanilla (again, don't use regular vanilla. you'll just ruin this recipe.)

Add ingredients to small pot on stove.  Cook, stirring occasionally, to softball stage and pour over warm pudding. Spread evenly. It should harden to a nice coating on top of the bread pudding.


Husbands sweet Aunt Millie made this for us one Christmas. I was so blown away by it that I had her write the recipe out for me. Then, I lost the recipe in our move, and I had to ask for it again. I've only made it one time, and mine just wasn't as good as hers... which I attribute partially to the fact that she doesn't actually own a written copy of this recipe and partially to my use of salted butter. Apparently, you need some sort of coastal Texan genetics to get this recipe just perfect, but I'm going to continue to try anyway.

White Chocolate Ginger Cheesecake

• 2-1/4 cups gingersnap cookie crumbs
• 1/4 cup plus 2 TBS butter or margarine, melted
• 2/3 cup whipping cream
• 1 pound white chocolate, finely chopped (or you can just use white chocolate chips) - see note b
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 6 large eggs
• 1 tsp vanilla extract
• choice of topping: fresh fruit, candied cranberries, chopped nuts, caramel, chocolate sauce - optional

Combine gingersnap crumbs and melted butter; stir well. Press crumb mixture into bottom and 1" up sides of a 10" springform pan.

Bring whipping cream to a simmer in a saucepan. Remove from heat and pour over chocolate in a large bowl. Stir mixture with a rubber spatula until smooth. Let cool.

Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well.  Add eggs, one at a time, beating after each addition.  Fold in chocolate mixture. Stir in vanilla. Pour batter into prepared crust.

Bake at 300 for 1 hour and 15 minutes. Let cool completely on a wire rack. Cover and chill at least 8 hours. Remove sides of pan. If desired, decorate cheesecake with topping.


I'm considering making some variations of this yumminess: like an oreo cheesecake, a chocolate cheesecake, a s'more cheesecake, and even a samoa cheesecake. Me and cheesecake are about to become bestest friends.

Key Lime Cupcakes

Step 1 - The Cupcakes
       - 1 box Betty Crocker SuperMoist lemon cake mix
       - 1 box (4-serving size) lime-flavored gelatin
       - 2/3 c. water
       - 1/3 c. key lime juice
       - 1/3 c. vegetable oil
       - 2 eggs
       - 3 or 4 drops green food color, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray muffin cups with Baker's Joy (cooking spray with flour). In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about half full.

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean (it was 19 minutes in my oven, not a minute more). Cool in pan 10 minutes. Remove from pan to waxed paper. With toothpick or wooden skewer, pierce tops of cupcakes in several places.

Step 2 - The Glaze
       - 1 c. powdered sugar
       - 2 1/2 TBS key lime juice

In small bowl, mix glaze ingredients until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.  Place cupcakes into baking cups or decorative wrappers before frosting.

Step 3 - The Frosting
       - 1 (8 ounce) package cream cheese, at room temperature
       - 8 TBS butter, at room temperature
       - 3 3/4 c. powdered sugar
       - 1 tsp vanilla extract (I use Mexico Vanilla)

Place cream cheese, butter, and vanilla in a large bowl.  Mix with an electric mixer on low about 30-45 seconds.  Stop mixer.  Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed (1-2 minutes).  Mix on medium speed until smooth and creamy. Frost cupcakes using a pastry bag and decorative tip, starting at the outer edge and working your way into the center. Note: this recipe is my standard Cream Cheese Frosting (rather than the recipe from Betty Crocker's website).

Garnish with lime peel, sprinkles, or candies, if desired.  I won't be garnishing the wedding cupcakes (friend's request), but I think bright green cake is just begging for a bright garnish.

Mad props to the Betty Crocker website for these delish goodies.  I adapted thems slightly, but even the pic in this post is theirs, so they deserve the credit. They were SUCH a hit with husband's coworkers, and even husband said they *could* be his new favorite (and he's a die-hard red velvet fan).  Totally yummy and worth every calorie! I'm looking forward to making a triple batch for my friend's wedding at the end of June.

Coca Cola Cake

Step #1: Make the Cake

 Cake Ingredients:
   - 2 c. flour
   - 2 c. sugar
   - 1/2 tsp salt
   - 1 tsp baking powder
   - 1/2 tsp cinnamon
   - 1 c. butter
   - 1/4 c. unsweetened cocoa powder
   - 1 c. coca-cola
   - 1/2 c. buttermilk
   - 2 eggs
   - 1 tsp vanilla extract

 Cake Directions

 Preheat oven to 350 and greast a 9x13 pan. 

 Mix together the flour, sugar, salt, baking powder, and cinnamon, and set aside.  In a saucepan over medium-high heat, stir together the butter, cocoa powder, coca-cola, and buttermilk until the mixture boils.  Remove from heat and add it to the flour mixture. Wisk until combined.  Then add in eggs and vanilla and mix well.  Put in pan the greased pan and bake for about 30 minutes.  Yes, this is a quick bake! Don't overbake it or it won't be delicious.

 When cake is nearly done, make the glaze.

Step #2: Glaze the Cake

 Glaze Ingredients:
   - 1/2 c. butter
   - 1/4 c. unsweetened cocoa powder
   - 1/2 c. coca cola
   - 4 c. confectioners' sugar
   - 1 c. chopped pecans

 Glaze Directions:
 Mix all ingredients into saucepan over medium-high heat until it boils.  Remove from heat and slowly stir in confectioners' sugar until nice and smooth.  Then add in chopped pecans and stir.

 Once cake is done and out of oven, pour this warm glaze right ove the top of the hot cake.

Now, wait (even though you won't want to). Let it set. It tastes better when it cools, I promise! Very good with vanilla ice cream or on its own. Yummo!

**Recipe and picture taken from May Flaum's "THE Chocolate Cola cake" recipe.**

Paula Deen's Gooey Butter Cake

Ingredients:

 
 Cake:
   - 1 18 1/4-ounce package yellow cake mix
   - 1 egg
   - 8 tablespoons butter, melted

 Filling:
   - 1 8-ounce package cream cheese, softened
   - 2 eggs
   - 1 teaspoon vanilla
   - 8 tablespoons butter, melted
   - 1 16-ounce box powdered sugar

Directions:

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

I made this several weeks ago, and I can still imagine the buttery goodness melting in my mouth--and later attaching to my rear-end (but that's not the point, right?!).  It was worth every last freakin' fat gram. Some things really do taste better than skinny feels. And this is one of those things!

**Recipe taken from Paula Deen's website.**

Lemon Supreme Special

Cake Ingredients:

• 1 package Lemon Supreme cake mix
• 1/2 cup sugar
• 1/2 cup oil
• 4 eggs
• 1 cup apricot nectar

Preheat oven to 350. Grease and flour cake pan. (You can use a 9x13 baking dish, bundt pan, or even some other dish--but it does not layer well). Place all ingredients in a large bowl and beat for 2 minutes. Pour into pan and bake for 45-55 minutes.

Cool right side up for 15 minutes, then remove from baking dish and set on serving plate.

Glaze Ingredients:

• 1 cup sugar
• 2 TBS lemon juice

Blend sugar and lemon juice. Pour glaze over warm cake.

This is mama's favorite birthday cake. It's a recipe from her mama, and I was thrilled when I found it so I could start making it for her.

Angel Food Cake

- 1.5 c. egg whites, room temp. (about 13 egg whites)
- 1/2 tsp salt
- 1 tsp cream of tartar (find it in the spice section!)
- 1 c. granulated sugar
- 1 tsp vanilla
- 1 c. sifted cake flour
- 1 c. powdered sugar

Separate eggs about 2 hours before baking.  Whites must be at room temperature! And make sure egg whites aren't scant.  You really need about 1.5 cups.

Pre-heat oven to 350.

Add salt & cream of tartar to egg whites.  Beat with mixer until it holds a peak (but isn't too dry).

Gradually beat in granulated sugar and vanilla. 

Sift, sifted cake flour and powdered sugar together several times.  Then, gradually fold the in well. 

Put mixture in ungreased angelfood cake pan.  Bake for 40 minutes.

Remove from oven and hang upside down on a bottle until cool.  Then, remove from pan.

Great served with fresh strawberries, sugared strawberries, and/or cool whip topping.

When I was in college, for some reason, I decided to make an angel food cake.  I called my mama to get a recipe, and this is the one she gave me.  She's one of those waste-not-want-not women, so she always makes pound cake out of the egg yolks.  Two cake varieties = heck yeah!  However, now that I'm a *little* older, I can't keep the pounds off like I used to, and I tend to just dump the yolks or buy liquid egg yolks to avoid the whole egg separation process altogether.

Pumpkin Pound Cake

- 2 c. plain flour
- 2 c. sugar
- 2 tsp baking soda
- 4 eggs
- 1 TBS cinnamon
- 1 c. vegetable oil
- 1/2 tsp salt
- 1 can (15 oz) pumpkin

Pre-heat oven to 350.  Mix all ingredients well.  Beat for 2 minutes.  Grease tube or bundt pan and bake for 1 hour.  Cool completely in pan.  Place on pretty cake plate & frost with Cream Cheese Frosting. 

Hint: Place a glass measuring cup filled with 3/4 c. water in the oven beside the cake.  The water will steam the cake and make it extra moist!

Simple Red Velvet Cake

This was my first attempt at a red velvet cake, and it was such a hit at the party that people were literally fighting over who got to take home how much!  Yes, it's THAT good!

- Shortening, for greasing pan (I used Brummel & Brown)
- Flour, for dusting the baking pans
- 1 (18 1/4 ounce) package German chocolate cake mix (I used Duncan Hines Moist Deluxe)
- 1 cup sour cream
- 1/2 cup water
- 1/4 cup oil
- 1 (1 ounce) bottle red food coloring (yep, a WHOLE bottle)
- 3 eggs
- 1 tsp vanilla extract (I used Mexico vanilla)

Move oven rack to center of oven, and preheat to 350.  Grease two 9-in. round cake pans.  Sprinkle cake pans with flour, then remove excess flour.  Set pans aside. 

In a large bowl, combine cake mix, sour cream, water, oil, food coloring, eggs, and vanilla.  Mix with electric mixer on low for 1-2 minutes.  Stop.  Scrape sides of bowl.  Mix on medium speed for 2-3 additional minutes.

Divide batter among prepared cake pans, and place them in the oven.  Bake about 25-30 minutes.  Remove cakes from oven and let cool on a wire rack.  When completely cooled, frost, with Cream Cheese Frosting.

Place one cake layer, right side up, on a serving platter or cake pan.  Spread top with frosting.  Put second layer on top of first layer and frost top and sides. 

Next time I'm considering making this triple layer (instead of just double).  And maybe I will add some pecans to the exterior frosting.  Also, as a side note, 1/16 of this cake (frosted) is 11 Weight Watchers PointsPlus.

This recipe taken from Cake Mix Doctor by Anne Bryn.