Page 69 - Cupcakes

BAKING TIME: 20 TO 25 MINUTES

ASSEMBLY TIME: 10 MINUTES

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

CUPCAKES:

1 package (18.25 ounces) plain white cake mix
1 package (3.4 ounces) pistachio instant pudding mix

1 cup Sprite or ginger ale
¾ cup vegetable oil

3 large eggs
¼ teaspoon pure almond extract (optional)

TOPPING:

Easy Hot Fudge Sauce (page 356)
1 can (7 ounces) light whipped cream

20 to 22 maraschino cherries
½ cup dry-roasted salted pistachios (optional)

2 pints Ben & Jerry’s Cherry Garcia ice cream (see “the Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 22
cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the cake mix, pudding mix, Sprite, oil, eggs,
and almond extract, if desired, in a large mixing bowl. Blend with an electric
mixer on low speed until ingredients just come together, about 30 seconds. Stop
the machine and scrape down the sides of the bowl. Increase the mixer speed to
medium and beat 2 minutes more, scraping down the sides again if needed. The
batter should look smooth and thickened. Spoon or scoop ¼ cup batter into each
lined cupcake cup, filling it two thirds of the way full. (You will get between 20
and 22 cupcakes; remove the empty liners, if any. Don’t overfill these cupcakes.
When baked, they should just reach over the top of the pan.) Place the pans in
the oven.