On low speed blend cake mix with dry pudding, then add ½ cup butter and mix on low until well blended. Add ½ cup sour cream, 1 cup water and 3 eggs. Mix for 30 seconds on low then at medium for 2 minutes.
This made 2 dozen regular size cupcakes (39 mm scoop) and 30 mini cupcakes (35 mm scoop)
Bake at 350 degrees. Bake regular cupcakes for 18 minutes; mini cupcakes for 11 minutes. Check by inserting tooth pick, if it comes out clean, it’s done.
Pudding adds flavor and richness to the mix, resulting in a cake that bakes up to a slightly denser but moister texture, and with a richer flavor. Instant vs cooked: Cooked pudding mix is less often used, and in fact the website of cake mix manufacturer Duncan Hines warns against its use. In practice, the two types of pudding mix are very similar in their composition. The primary difference is that the starches in the instant mix are precooked, or gelatinized, so the pudding will not taste raw when it is eaten. The starches in the cooked pudding mix are gelatinized in the baking process, as are the starches in the cake mix, leaving the end result all but indistinguishable from a cake baked with instant pudding mix.
Combine warm water and salt, allow it to dissolve and cool.
While that is cooling, beat the marshmallow crème, shortening, powdered sugar and vanilla until light and fluffy, mix in the salt mixture. You’re ready to fill your cupcakes
In large bowl, beat cream cheese, salt and puréed cherry pie filling until smooth. Gradually add confectioners' sugar. Continue beating on slow speed until icing is smooth and creamy. If you want the frosting to have more body add 1 TBS powdered meringue or cornstarch
You can omit the puréed cherry pies mix and substitute 1 TBS orange juice and 1 tsp. grated orange zest and add red or pink icing gel to achieve the desired color.
* Large amounts of Red-Red, Christmas Red, and Black (Wilton brand) may affect icing taste. Use No-Taste Red for large areas of red on a cake. When using Black, start with chocolate icing to limit the amount of color needed.
Alternatively you may make a Blackberry and/or Raspberry Buttercream.
Beat butter and 1 cup of powdered sugar until smooth. Divide into two parts, removing half from the mixer bowl. Add the blackberry sauce to the mixer bowl, along with 3/4 cup of powdered sugar. Place buttercream in a piping bag and pipe a circle around the outer edge of the cupcake top, spiraling in towards the center.
In the same mixer bowl, add the remaining half of the butter and powdered sugar that was set aside. Add the raspberry sauce and 3/4 cup powdered sugar and beat until smooth. Place in a piping bag and pipe an extra dollop on top of the blackberry buttercream.
Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Using a wooden spoon, crush the berries in the pan. Let boil for 2 minutes to make sauce more dense. Strain the mixture if you prefer to have smoother frostings. Cool in refrigerator.
Combine ingredients in a sauce pan and place over medium heat. Stir frequently until juices from berries boil. Let boil for 2 minutes to make sauce more dense. Cool in refrigerator.
Residential ServicesGrand CountySan Juan County |
Business Services
Phone Services Community
Useful Links |
Channel Lineups
Emery County |
Copyright © Emery Telcom, 2011. All right reserved.
ETV 10 News Local News