Red Velvet Cupkate

And my final cupcake planned for the wedding. This is a combination of two different Red Velvet Mix recipies. I may try to modify this recipe further and include a cream cheese filling...

1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see Note)
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
2 tablespoons unsweetened baking cocoa


Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, pudding mix, sour cream, water, the oil, red food color, eggs, and cocoa with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake and cool completely as directed on box for cupcakes.

Rolo Chocolate Cupkates

And this is the 3rd recipe I've posted in a series of Cupkate - not a typo. These recipes are being used and in some cases developed for Kate's wedding 11/11/11. Kevin shouldn't have any trouble remembering this date.

The recipe is from My Baking Addiction - http://www.mybakingaddiction.com/rolo-cupcakes-recipe/ and I have made the full recipe and it is delicious. Check out her blog for the full cupcakes with a wonderful caramel frosting and ganache topping. Jaime runs a great food blog and is also a middle school teacher. Impressive!


Rolo Cupcakes

Yield: 24 cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)

Preheat oven to 350 degrees F.

Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

Evenly divide the batter amongst the prepared pans.

Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, Jaime says, "no worries though because you’ll cover that with frosting".

Cool cupcakes thoroughly on wire rack.

White Almond Sour Cream Cupkate

And yet another modification of a recipe that I'm working on for Kate's wedding. This one will be used for cupcake and a small two tiered small cake for her and Kevin.

2 boxes white cake mix (Betty Crocker or Pillsbury)
2 c almond meal - use a good qaulity product here if you want it to be wedding white ish
2 c granulated sugar
1 1/2 t salt
2 2/3 c water (I used almond milk and it didn't really improve the recipe)
1/4 c vegetable oil
2 t real vanilla
2 t almond extract - I have also used up to 2 T amaretto liquor
2 c sour cream
8 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes
Pour into greased and floured cake pans, filling each pan a little over half full.
Bake in a preheated over at 325 until cake tests done.

Carrot Cake Cupkates - trial recipe

So, I am looking for a really great Carrot Cake recipe to use for Kate's wedding cupcakes and I've decide to try to modify the Duncan Hines Hummingbird cake recipe.

If this turns out, I'll take a crappy food photo and post it...


1 pkg Duncan Hines® Moist Deluxe® Classic Carrot Cake Mix (is there such a thing?)
1 (3.4 oz) pkg vanilla instant pudding and pie filling (or the pumpkin spice pudding would be nice)
1/2 cup vegetable oil
1 (8 oz) can crushed pineapple
reserved pineapple juice plus water equal to 1 cup
4 large eggs
1 tsp ground cinnamon
1/2 cup finely chopped pecans
1 cup golden raisins - soaked in hot water or rum ;)
2 c shredded carrots
confectioner's sugar

Preheat oven to 350 °F. Prepare cupcake pans - 24 cupcakes.

Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in large bowl. Beat at low speed with electric mixer until moistened. Beat a medium speed 2 minutes. Stir in pecans, carrots, and raisins. Divide into 24 cupcake liners.

Bake at 350°F 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar.