To get started, I am going to confess a little secret to you. It's my shortcut cake recipe, and truth be told, I love it.
I know what you're thinking...it's generous to call this a recipe. But, it is a great time saver, and who doesn't want to save a little time?!
Step 1: Pour boxed cake mix into mixing bowl.
Step 2: Pour one can of soda over cake mix (I usually use plain club soda to avoid excess calories. I think you can use almost anything, but I recommend sticking with clear sodas for light colored cakes.)
Please note the tiny hands helping me with this project. My toddler is a big fan of whisking.
Step 3: Mix the soda and cake mix together. It will be a fluffy consistency, different than the texture you would get if you followed the directions on the box.
Step 4: Spoon mix into cupcake tin -- paper liners work best with this recipe. You will get less cupcakes out of this recipe, closer to 15-17 cupcakes instead of 24.
Step 5: Bake at 350 for approximately 17 minutes. All ovens vary, so take a peek around 15 minutes to see how they look.
Step 6: Remove from oven and cool COMPLETELY! (The cool completely part is important for freezing.)
Now on to freezing your cupcakes:
After your cupcakes have cooled completely, grab two airtight containers, such as Tupperware-style containers or Ziplock-style bags. Put cupcakes in the container or bag so that they are flat, not stacked on top of each other.
Our daughter is allergic to eggs, so I love having a batch of shortcut cupcakes on hand so that I can grab one for her to take to a birthday party or event where she isn't able to eat the dessert they provide. And, like I mentioned in the birthday party post, it is a great way to plan ahead for events and save your time and energy for the things that have to be done day-of. I hope you find it as handy as I do!
Price breakdown:
Boxed cake mix: $1.50 on sale at the grocery store
Frosting (not pictured, but you'll need it eventually): $1.50 on sale at the grocery store
Total for 15 cupcakes: $3