This recipe is a great "cheater recipe" that I've used for YEARS!!!
Basically it is just a DRY cake mix + a 20 ounce can of fruit pie filling + 3 large eggs mixed together (DO NOT follow cake mix instructions on the box). It makes an extremely moist and flavorful cupcake and it couldn't be easier !!
You can use ANY flavor dry cake mix and ANY flavor canned fruit pie filling so the combinations are endless. Our favorite is chocolate with cherry pie filling but we've also thoroughly enjoyed chocolate cake with raspberry pie filling, strawberry cake with strawberry pie filling, spice cake with peach pie filling, and yellow cake mix with lemon pie filling (*see note below about white cakes).
(1) box dry cake mix (usually about 20 ounces?)
(1) can pre-prepared pie (fruit) filling (usually about 20 ounces?)
(3) large eggs
For the cupcakes posted today, I combined a box of Betty Crocker strawberry cake mix (ignore any directions on the box) plus a 20 ounce can of Wilderness strawberry pie filling plus three large eggs. Put everything in your mixing bowl and beat on medium-high speed for about 2 minutes (batter will be a little thicker than you expect). Fill paper lined cupcake pans about 2/3 full and bake at 350� for 20 minutes (or till toothpick tests clean). That's it!!!
NOTE:* If you use a white cake mix, stick with a light colored pie filling like peach, or lemon. The darker fruit fillings taste good mixed with a white cake, but they produce an odd color.
NOTE: This recipe works very well for sheet cakes, as well as layer cakes. Just use the toothpick test for doneness instead of the baking times on the cake mix box.
IMPORTANT NOTE: After you remove the cake from the pan, cover the HOT cake tightly with plastic wrap and let it cool. Keep the cake wrapped in the plastic until you frost the cake.
I do this step with ALL of my cakes. It makes a huge difference.
FROSTING
1 cup of UNSALTED butter (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
1/4 cup milk
food coloring (optional)
Cream the butter with an electric mixer until it gets fluffy. Add everything else and beat on medium speed until everything is well mixed, then beat on high speed until it is smooth and fluffy.
Basically it is just a DRY cake mix + a 20 ounce can of fruit pie filling + 3 large eggs mixed together (DO NOT follow cake mix instructions on the box). It makes an extremely moist and flavorful cupcake and it couldn't be easier !!
You can use ANY flavor dry cake mix and ANY flavor canned fruit pie filling so the combinations are endless. Our favorite is chocolate with cherry pie filling but we've also thoroughly enjoyed chocolate cake with raspberry pie filling, strawberry cake with strawberry pie filling, spice cake with peach pie filling, and yellow cake mix with lemon pie filling (*see note below about white cakes).
STRAWBERRY CUPCAKES
(1) box dry cake mix (usually about 20 ounces?)
(1) can pre-prepared pie (fruit) filling (usually about 20 ounces?)
(3) large eggs
For the cupcakes posted today, I combined a box of Betty Crocker strawberry cake mix (ignore any directions on the box) plus a 20 ounce can of Wilderness strawberry pie filling plus three large eggs. Put everything in your mixing bowl and beat on medium-high speed for about 2 minutes (batter will be a little thicker than you expect). Fill paper lined cupcake pans about 2/3 full and bake at 350� for 20 minutes (or till toothpick tests clean). That's it!!!
NOTE:* If you use a white cake mix, stick with a light colored pie filling like peach, or lemon. The darker fruit fillings taste good mixed with a white cake, but they produce an odd color.
NOTE: This recipe works very well for sheet cakes, as well as layer cakes. Just use the toothpick test for doneness instead of the baking times on the cake mix box.
IMPORTANT NOTE: After you remove the cake from the pan, cover the HOT cake tightly with plastic wrap and let it cool. Keep the cake wrapped in the plastic until you frost the cake.
I do this step with ALL of my cakes. It makes a huge difference.
1 cup of UNSALTED butter (room temperature)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups powdered sugar
1/4 cup milk
food coloring (optional)
Cream the butter with an electric mixer until it gets fluffy. Add everything else and beat on medium speed until everything is well mixed, then beat on high speed until it is smooth and fluffy.
ENJOY !!!
MAGIC CUPCAKES (cheater recipe)
4/
5
Oleh
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