Page 153 - Cupcakes

Perhaps the very thing that inspired me to write the first Cake Mix Doctor
book—my need to modify recipes—is what keeps readers doctoring up my
recipes. I have learned that if I call for a Bundt pan, someone will want to
make the cake in layers. If I say chocolate, they’ll yearn for vanilla. So to
be a step ahead of the game, I’ve scrambled some of the cupcake recipes
and frostings in this chapter just in case you feel the need to change things.
And I promise that the results are delicious. Of course, you’ll still come up
with your own! Keep me posted.

Cinnamon Toast Cupcakes (page 112) with Butterscotch Maple Frosting
(page 339) Cookie Dough Cupcakes (page 124) with Mocha Buttercream
Frosting (page 323) Chocolate Volcano Cupcakes (page 126) with Easy
Hot Fudge Sauce (page 356) Malted Milk Cupcakes (page 129) with
Coconut Pecan Frosting (page 346) The Best Birthday Cupcakes (page
138) with White Chocolate Peppermint Cream Cheese Frosting (page 343)
A Cupcake Zoo (page 150) with Lemony Cream (page 350) Plum Good

Cupcakes (page 152) with Cinnamon Cream Cheese Frosting (page 338)
White on White Cupcakes (page 166) with Basic Chocolate Ganache (page
332)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24
cupcake cups with paper liners. Set the pans aside.

2. Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large
mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the
machine and scrape down the sides of the bowl with a rubber spatula. Increase
the mixer speed to medium and blend 1½ to 2 minutes more, scraping down the