How do you pick which cupcake to make from this cupcake cookbook? The beauty of the “Cupcake From The Cake mix Doctor” is right in the title….cakemix. I love the fact that a simple cake mix can be turned into 135 different kinds of cupcakes. There are few colored pictures in this cookbook, but I don’t really think you need them as the titles alone get you salivating. How about Orange Marmalade Ricotta cupcakes with Marmalade Buttercream…..or Cherry cheesecake cupcakes….or what we decided to make was the Cookies and Cream cupcakes with Buttercream Frosting.
I had my son and his girlfriend make these cupcakes as I am fighting a cold and the last place I wanted to be was in the kitchen. They made the cupcakes and took the pictures and of course they ate the cupcakes. We all liked them. The Oreo placed on the bottom of each cupcake was a nice touch and gave the cupcake an unexpected crunch. The frosting was delicious and we added almond favoring which gave it such a lovely hint of almond.
Cookies and Cream Cupcake, page 136
- 24 paper liners for cupcake pans
- 30 Oreo cookies
- 1 package (18.25 ounces) plain white cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- buttercream frosting
- Place a rack int he center of the oven and preheat the oven to 350 degrees. Line the 24 cupcake cups with paper liners. Set the pans aside.
- Count out 12 Oreos and separate the top and bottom wafers. Make sure each has some of the icing on it. Place one wafer icing side up, in the bottom of each paper liner. Set them aside. Place the remaining 18 Oreos between sheets of waxed paper or in a large, closed zipper-lock bag and crush them by rolling over them with a rolling-pin. Set these crumbs aside.
- Place the cake mix, sour cream, 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 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Set aside the remaining crushed Oreos for garnish. SPoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three-quarters fo the way full. (You will get between 22 and 24 cupcakes: remove the empty liners, if any.) Place the pans in the oven.
- Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 45 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
- Meanwhile, prepare the Buttercream Frosting.
- Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the reserved cookie crumbs over the tops, gently pressing them into the frosting so that they stick. The cupcakes are now ready to serve.
Buttercream frosting, page 318
- 8 tablespoons (1 stick) butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 3-4 tablespoons milk
- 1 tablespoon vanilla extract
- Place the butter in a large mixing bowl. Blend with an electric mixer on low-speed until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low-speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minutes more. Add up to 1 tablespoon more milk if the frosting seems too stiff.
- Frost the cupcakes.
To Joyful, Simplified Living,