I’m a cupcake person. I love the small portions of deliciousness and look forward to taking the wrappers off and the first bite of cake and frosting.
Maybe it’s because I grew up with hostess cream-filled cupcakes. I’ve become an expert at removing the chocolate doodle, eating around the cream and then having my mouth full of cream. It taught me what I needed to know about cupcakes. They have to be delicious and fun.
1 Betty Crocker Super Moist Cake Mix (15.25 ounces)
1 can (12 ounces) 7-Up RPM
Optional frosting :
1/4 cup Icing sugar
1 tablespoon of limoncello liqueur (or lemon juice)
1 tablespoon melted butter
1/2 tablespoon skim milk
1/2 teaspoon vanilla extract
Heat the oven to 350F degrees. Line cupcake or muffin pans with paper. (I was able to make 20 cupcakes).
In a large bowl, mix the cake mix and soda. The batter will bubble, then stabilize while continuing to stir. With a spoon, ladle or ice cream scoop, distribute the dough evenly in the cups.
Bake for 14 to 19 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan(s) for 10 minutes. Transfer to a wire rack to cool completely, about 1 hour. Enjoy them plain or with optional frosting.
Optional frosting :
Combine all ingredients (icing sugar, Limoncello, butter, milk and vanilla) in a small bowl.
When the cupcakes have cooled, lightly “butter” or spread each one with icing. (You can also use your favourite prepared icing – be sure to adjust the WW points accordingly). Decorate them with sprinkles, fruit, ground nuts or just serve them plain.
If you make and want to freeze these cupcakes, a good tip is to freeze them in one layer first.
Once frozen solidly, you can place the cupcakes in plastic bags or arrange them in layers in tupperware. This way, you will prevent the cakes from sticking together.
Feel free to add 2 teaspoons of lemon zest, orange zest or replace the vanilla with 1/4 teaspoon of almond extract.
Serving size : 1 plain cupcake (without frosting)