The Perfect Cupcake
1 pkg. cake mix (choc. or white)
1 cup sour cream
4 eggs
3/4 cup oil
3/4 cup water
1 pkg. small dry pudding mix (choc. or vanilla)
Mix all the ingredients together until well blended. I use muffin liners, but I usually spray them with Vegalene, just to make sure the cupcakes slide out easily. Fill each muffin cup 2/3rds of the way full. Bake at 350 for 15-16 minutes, or until cake springs back when lightly touched.
This recipe will yield the yummiest, moistest, perfect shaped and most beautiful cupcake you have ever seen! I topped these with a vanilla buttercream frosting. Oooh, so delicious.
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1 comment:
They do look yuummy but the calorie count has got to be way us there. So, when you bring them to my house I will tell you what I really think. That is if I can talk with my mouth stuffed full of cupcake.
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