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Make Boxed Cake Taste Like “Made From Scratch!” Black & White Cupcakes with Chocolate & Vanilla Swirl

Make Boxed Cake Taste Like “Made From Scratch!” Black & White Cupcakes with Chocolate & Vanilla Swirl

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Want to learn how to make boxed cake taste like made from scratch? Here you go! I’m a purist and somewhat of a snob when it comes to baking, but for the sake of busy schedules and time crunches I did some research and found this technique to be quite valuable, light, airy and tasty!.Keeping in the theme of “store bought” mixes, I also found a delicious canned frosting that I was quite fond of as well. So, going against the grain, here are my “Black & White” Cuppies transformed for the busy in-home Chef.

The Technique:

1: Read the directions on the cake mix.

2: Add one more egg (or add 2 if you want it to be very rich).

3: Use melted butter instead of oil and double the amount.

4: Instead of water, use whole milk.

5: Add a small box of instant pudding—coincide the flavor with the cake flavor. Or add French vanilla pudding to yellow cake, chocolate pudding to chocolate cakes…you get the picture.

6: Mix well and bake for the time recommended on the box.

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Ingredients:

1 box each of Chocolate Devil’s food and Yellow cake mixes

1 small box each of chocolate and French vanilla instant pudding

1 can each of “Buff Goldman” Chocolate and vanilla frosting or use your favorite

Directions:

Preheat oven according to package directions.

Prepare cake mixes individually according to the technique above. Put liners in muffin tins. Using two separate spoons or small cookie scoops in each batch of batter. Use one scoop of chocolate on one side and one vanilla on the other. Bake according to package directions. Remove from oven cool completely on baking racks before frosting.

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Frosting:

Buff Goldman’s or good quality canned frosting of choice just as long as one is chocolate and the other vanilla. In a piping bag add one flavor to one side, flip and add the other. Pipe! Or simply frost one side with chocolate and the other vanilla.

Note: This recipe will make 48 cupcakes so I freeze 24 and frost the other half.


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