Basic White Cupcakes

Photo: Beth Dreiling Hontzas; Styling: Scott Martin

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 25 Minutes
Cool: 1 Hour, 10 Minutes

Ingredients

1 (18.25-oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Paper baking cups
Vegetable cooking spray

Preparation

1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into baking cups, filling two-thirds full.

3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and let cool completely (about 1 hour).

Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.

Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Note:

December 2008