Recipe by Real Simple May 2004

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Credit: Lisa Hubbard

Recipe Summary test

Yield:
24 cupcakes
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Ingredients

Ingredient Checklist

Directions

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  • Heat oven to 375° F. Line a 24-muffin tin with cupcake papers.

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  • In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with Quick Chocolate Buttercream.

Nutrition Facts

calcium 36mg; 234 calories; carbohydrates 33g; cholesterol 37mg; fat 11g; fiber 1g; iron 1mg; protein 2mg; saturated fat 4g; sodium 159mg.
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