Princess Pink Cupcakes
9 June 2010
Ingredients:
1 box of strawberry cake mix (using the mix saves time and is more reliable as scratch cake tends to not be dependable)
1 box of Cheesecake flavored Instant Pudding and Pie filling
1 c milk1 c water
1/3 c oil
3 eggs
Preheat oven to 350 degrees farenheit.
In a mixing bowl, combine all the ingredients. Using a hand mixer, or stand mixer, blend on low until combined. Switch mixer to high speed and mix for an additional 3 minutes. This batter is going to be thick and dense, so you really need to blend it for a long time to ensure a good infusion of air into the batter. Your consisency should be something between pancake batter and muffin batter.
Grease the surface of your muffin pan, liberally. You will use paper liners, but these cupcakes will puff up and out and will rest on the top so you'll need to lubricate it so they don't stick. Line the cups with paper liners.
Fill each cup almost to the top, leaving about 1/2 to 3/4inch from the top.
Bake in 350 degree oven for 18-22 minutes.
To test for doneness, lightly press the tops of the cupcakes. They should spring back easily. Immediately remove from muffin pan and cool on a wire rack.
Once completely cooled, frost the cupcakes. I use Strawberry Mist, and then top with candy sprinkles. But Cream Cheese frosting is really good also.
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