Searchicon
November 20, 2015

(Almost) Effortless Birthdays With Pillsbury

Posted by
It’s well known that I don’t like to bake. As my mom says, I’d rather make a standing rib roast than frost a cake.  But when my daughter turned nine and needed 28 cupcakes to take to school, I knew I was going to have to bake.

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

Ingredients:

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

Directions:

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.

***

IMPORTANT NOTICE: ShopRite provides POTLUCK bloggers with free products, offers and services for the bloggers to review.