The only thing I dislike more than baking is deciding what to bake. Luckily, in addition to making great mixes for cakes and cupcakes, Pillsbury also has a website full of recipes and ideas.
For my daughter’s huge class of 8 and 9 year olds, I chose Chocolate Peppermint Cupcakes, and because of the size of her class, I made mini cupcakes. They were a hit and her teacher asked me if they were homemade. Easy to follow directions plus homemade taste? That’s a winner in my book!
Chocolate Peppermint Cupcakes
Prep time: 10 minutes
Cook time: 18 minutes
Yield: 24 large cupcakes or 60 miniature cupcakes
1 package Pillsbury Moist Supreme Devil’s Food Premium Cake Mix
1 cup water
1/3 cup vegetable oil
3 large eggs
3/4 cup crushed peppermint candies
1 can Pillsbury Creamy Supreme Vanilla Flavored Frosting
Heat oven to 350 degrees and line muffin cups with paper baking liners
Beat cake mix, water, oil and eggs in a mixing bowl with an electric mixer on medium speed until moistened. Beat two minutes. Stir in 1/2 cup crushed candies. Divide evenly into baking cups.
Bake 18-22 minutes or until toothpick inserted in center comes out clean. For mini cupcakes, decrease baking time to 9-12 minutes. Cool 5 minutes. Remove from pans and cool completely.
Frost cupcakes as desired. Sprinkle with remaining 1/4 cup crushed candies.
For this recipe and others, visit pillsburybaking.com/recipes.
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