Page 205 - Cupcakes

PREPARATION TIME: 20 MINUTES

BAKING TIME: 18 TO 20 MINUTES

ASSEMBLY TIME: 10 MINUTES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain yellow cake mix
1 package (3.8 ounces) chocolate instant pudding mix
1¼ cups whole milk

½ cup vegetable oil
3 large eggs

1 teaspoon pure vanilla extract
Caramel Pan Frosting (page 345)

3 boxes (2⅛ ounces each) animal crackers (you need 24 unbroken crackers; see
“the Cupcake Doctor says”)
1 tablespoon confectioners’ sugar

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 vanilla 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 beat 2 minutes more, scraping down the sides
again if needed. Spoon or scoop ⅓ cup batter into each lined cupcake cup, filling
it three quarters of the way full. (You will get between 22 and 24 cupcakes;
remove the empty liners, if any.) Place the pans in the oven.

the CupcakeDoctor says...

Instead of decorating the top of each cupcake with an animal cracker, you
can buy zoo motif hard candy decorations at the supermarket.