Ingredients for cake batter:
- 1 box of Betty Crocker Super Moist: Milk Chocolate cake mix
- 1 small box of instant vanilla pudding
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 12 oz. can Dr. Pepper (room temperature)
- Mix your dry ingredients first, then gradually add in the wet ingredients.
- Beat until the mixture is smooth and lump free.
- Preheat oven to 350
- Pour your batter into lined cupcake pans—and it’s moist enough that you don’t need to spray the paper liners.
- Once the oven has preheated, stick the pan onto the middle rack and let cook for 30 minutes
- Once the 30 minutes is up, remove the pan from the oven and let it sit for 15 minutes to cool.
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Ingredients for frosting:
- 8 oz. cream cheese (softened)
- 1 stick butter (softened)
- ½ cup of Hershey's Chocolate unsweetened cocoa powder
- 2 ½ cups of Domino powdered cane sugar
- 1 tbsp of vanilla extract
- ½ a small bottle of red crystal sprinkles
- 1 tbsp of Dr. Pepper (unnecessary ingredient, but I use it to add a fluffy texture to the mix)
- Cream together your butter and cream cheese
- Add cocoa powder
- Gradually add powdered sugar
- Then add the vanilla extract
- Then add Dr. Pepper if you wish
- Lastly, add the red crystal sprinkles to give the frosting a red color and give it a unique texture
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- Once the cupcakes are completely cool, ice them with the frosting you just made
- Enjoy(:
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