How to make cupcakes with betty crocker vanilla cake mix?

Tyra Hirthe asked a question: How to make cupcakes with betty crocker vanilla cake mix?
Asked By: Tyra Hirthe
Date created: Sat, Mar 13, 2021 6:13 PM
Date updated: Fri, Jun 24, 2022 9:57 AM


Top best answers to the question «How to make cupcakes with betty crocker vanilla cake mix»

What do you add to Betty Crocker cake mix?

  • Combine one Betty Crocker cake mix, 2 eggs, 2 egg yolks, 1/3 cup vegetable oil, 1oz. chocolate or vanilla pudding mix and 1 1/4 cup milk into a bowl. Milk will add density to the cake mix and eggs contain protein, which will firm up the texture. The pudding will add firmness to the cakes as well.

10 other answers

Step 1: Gather your ingredients, including Betty Crocker™ Super Moist™ yellow cake mix and the ingredients called for on the box, and apple pie filling, whipped cream, caramel ice cream topping and walnuts.

Cupcakes. 1 box Betty Crocker™ Super Moist™ white cake mix; 1 cup sour cream; 1/2 cup milk; 1/3 cup vegetable oil; 1 teaspoon grated lemon peel; 2 eggs; Red food color; Frosting. 1 cup butter, softened; 3 to 4 cups powdered sugar, sifted; 1/2 teaspoon salt; 2 teaspoons vanilla; Up to 4 tablespoons milk or whipping cream; Garnish. Strawberries and blueberries

Preheat the oven to 180C (160˚ for fan assisted ovens) / Gas Mark 4. Line your muffin trays with cupcake cases. Mix the eggs, oil, water and Devil’s Food Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Pour the mixture evenly into the cupcake cakes.

Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. 3. In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting.

A box of cake mix will be enough to make 24 to 30 regular-sized cupcakes. It will make even more mini-sized cupcakes, but fewer of the jumbo-sized ones. Cover and refrigerate any leftover batter. When you are done baking the first batch, let the pan cool for 15 minutes, then fill it with the rest of the batter.

Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes.

Heat oven to 350° and line muffin pan with cupcake liners. In a large bowl, combine cake mix, eggs, butter and water using an electric mixer on low for one minute, then mix on high for one minute. Divide batter evenly into cupcake liners, filling each two thirds full. Bake for 20 minutes and cool completely.

Heat oven to 350°F for shiny metal or glass pan or 325°F for nonstick pan. Grease bottom only of 13”x9” pan or bottom and sides of all other pans. 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes.

Follow the cake mix directions for baking. You can do cupcakes, 2 round cake pans, a 9x13 pan, etc. As with any cake batter, make sure to not over-fill your baking dish. Because of the added ingredients you will end up with more cake batter. So instead of a 2 layer cake, maybe do a 3 layer cake so that you don't overfill the pans.

Betty Crocker Lemon Cake Mix. Do you spray cupcake liners? Grease your wrappers Giving the wrappers a quick spritz of nonstick cooking spray before filling them works very well to prevent cakes from sticking — even if you’re making a delicate recipe or trying to unwrap the cupcakes when they’re still warm.

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