Page 357 - Chocolate Cake Doctor

M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 339

again if needed. The batter should look
R well combined. Spoon the batter into the
prepared pans, filling each cup two thirds
the Cake Mix Doctor says of the way full. Place the pans in the oven.

One trick to this recipe is that the 3. Bake the cupcakes until they spring
cream cheese needs to be soft, at room back when lightly pressed with your fin-
temperature, in order for the batter to ger, 14 to 17 minutes. Remove the pans
blend evenly with no lumps.Don’t from the oven and place them on a wire
worry if your cream cheese is still in rack to cool for 10 minutes. Then run a
the refrigerator! Just unwrap it and sharp knife around the edge of each cup-
place it on a microwave-safe plate. cake and invert them onto a rack to cool
Microwave at high power for 30 for 20 minutes more.
seconds, or until soft.
4. Meanwhile, prepare Martha’s Choco-
If you want to bake these cakes in
late Icing.
the 4-inch miniature Bundt pans, fill
them two thirds full and bake for 18 to 5. Spoon warm icing over each cupcake,
20 minutes. One recipe makes about and use a long metal spatula to smooth
12 miniature Bundt cakes. the icing. Let the cupcakes rest for 20
minutes, then serve.

Store these cupcakes, wrapped in alu-
minum foil or plastic wrap, or in a cake
1. Place a rack in the center of the oven
saver, at room temperature for up to 1 week.
and preheat the oven to 350°F. Lightly
Or freeze them, wrapped in foil, for up to
mist the Bundt cupcake pans with veg-
6 months. Thaw the cupcakes over night in
etable oil spray. Set the pans aside.
the refrigerator before serving.
2. Place the cake mix, cream cheese,
water, oil, sugar, eggs, and almond extract
in a large mixing bowl. Blend with an elec-
tric mixer on low speed for 1 minute. Stop
the machine and scrape down the sides
of the bowl with a rubber spatula. In -
crease the mixer speed to medium and beat
2 minutes more, scraping the sides down