Category: Cake Mix

Easy Pumpkin Dump Cake

Easy Pumpkin Dump Cake
Pumpkin Dump Cake is one of our most popular recipes with my readers for a reason – it takes 10 minutes to prep and is ready to bake even before the oven is preheated! Equally easy as it is delicious, it’s no wonder w…

pumpkin dump cake featured image

Easy Pumpkin Dump Cake

Pumpkin Dump Cake is one of our most popular recipes with my readers for a reason – it takes 10 minutes to prep and is ready to bake even before the oven is preheated! Equally easy as it is delicious, it’s no wonder why this recipe has almost 100 5-star reviews and 500,000 views! The…

READ: Easy Pumpkin Dump Cake

Strawberry Lemonade Cake Mix Cookies

Strawberry Lemonade Cake Mix Cookies
These soft and chewy Strawberry Lemonade Cake Mix Cookies taste like sipping on your favorite summer beverage. Easy to make with convenient shortcuts, these pink lemonade cookies are the best combination of sweet an…

a close up image of Strawberry Lemonade Cake Mix Cookies drizzled with white icing and one cookie has a bite taken out of it.

Strawberry Lemonade Cake Mix Cookies

These soft and chewy Strawberry Lemonade Cake Mix Cookies taste like sipping on your favorite summer beverage. Easy to make with convenient shortcuts, these pink lemonade cookies are the best combination of sweet and tart. No wonder they’re so popular on Pinterest! Our super simple Strawberry Lemonade Cake Mix Cookies recipe lets you skip the…

READ: Strawberry Lemonade Cake Mix Cookies

Cake Pops Ice Cream Cones

Cake Pops Ice Cream Cones
These are the cutest mini Cake Pops Ice Cream Cones! Made from Lofthouse cookies mixed with cream cheese – no cooking or cake mix needed! An adorable dough ball dipped in a candy coating and decorated with a chocolate dr…

a couple of Cake Pops Ice Cream Cones topped with melted chocolate, sprinkles and M&M's.

Cake Pops Ice Cream Cones

These are the cutest mini Cake Pops Ice Cream Cones! Made from Lofthouse cookies mixed with cream cheese – no cooking or cake mix needed! An adorable dough ball dipped in a candy coating and decorated with a chocolate drip, colorful sprinkles, and a signature cherry on top will have you screaming for cake pop…

READ: Cake Pops Ice Cream Cones

Caramel Apple Dump Cake

Caramel Apple Dump Cake
Our Caramel Apple Dump Cake is the ultimate fall dessert! Made with just four simple ingredients, this recipe is a breeze to whip up. Simply combine apple pie filling, gooey caramel sauce, cake mix, and butter in a baking dish, …

Caramel Apple Dump Cake Square

Caramel Apple Dump Cake

Our Caramel Apple Dump Cake is the ultimate fall dessert! Made with just four simple ingredients, this recipe is a breeze to whip up. Simply combine apple pie filling, gooey caramel sauce, cake mix, and butter in a baking dish, and let the oven work its magic. In under 30 minutes, you’ll have a warm,…

READ: Caramel Apple Dump Cake

Cereal Milk Poke Cake

This Cereal Milk Poke Cake is simple poke cake recipe with Cinnamon Toast Crunch cereal milk in the cake and pudding filling. You can taste Cinnamon Toast Crunch cereal throughout every bite! This cake is easy, moist, and SO good! Cinnamon Toast Crunch Cake Cereal milk treats have been so popular lately, so I wanted…

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This Cereal Milk Poke Cake is simple poke cake recipe with Cinnamon Toast Crunch cereal milk in the cake and pudding filling. You can taste Cinnamon Toast Crunch cereal throughout every bite! This cake is easy, moist, and SO good!

cake with white frosting and cinnamon toast crunch on top.

Cinnamon Toast Crunch Cake

Cereal milk treats have been so popular lately, so I wanted to try a recipe using it myself! This cake tastes just like the leftover milk in your bowl – what’s better than that? I love poke cake recipes, and this cinnamon toast crunch poke cake adds a new twist you’re going to love: cereal!

This semi-homemade cinnamon cake is made with cake mix and cereal milk, pudding, whipped topping, and topped with your favorite crunchy cinnamon squares. It’s a great cake to make ahead because it needs to chill in the fridge for at least a couple of hours, so it’s perfect for parties and potlucks – everyone will love it!

cereal milk poke cake ingredients laid out on a white marble counter.

Ingredients & Variations

  • Cold Milk: For the cake and pudding. While you can use nondairy milk in the cake no problem, it’s tricky to do so in the pudding. The rule is to use 3/4 of the amount of nondairy milk called for (see recipe notes).
  • Cinnamon Toast Crunch Cereal: You can use brand or generic – or use ANY flavor cereal (fruity pebble poke cake would be fantastic).
  • Yellow Cake Mix: White cake mix or really any flavor that goes with cinnamon can be used.
  • Vanilla Pudding: Make sure it’s instant vanilla pudding – cheesecake or white chocolate flavor would also work.
  • Cool Whip: Make sure it’s thawed, and you can use any variation (low fat, sugar free, etc.) You can also make homemade whipped cream using heavy cream and sugar.

How to make Cereal Milk Cake

process shot of cereal milk poke cake being made.

1. Make Cereal Milk: Add 4 cups of cereal to 5 cups milk to a large bowl and allow to soak. It needs at least 10 minutes but you can do this several hours ahead and refrigerate, then strain and discard soaked cereal.

process shot of cereal milk poke cake being made.

2. Make Cake: In a large mixing bowl, combine the cake mix, cinnamon, eggs, cereal milk, vanilla extract, and butter. Mix on high speed. Bake as directed.

process shot of cereal milk poke cake being made.

3. Cool the cake in the pan for 30 minutes. Once it’s cooled, poke holes in the top using the end of a wooden spoon.

process shot of cereal milk poke cake being made.

4. Make the pudding with cereal milk mixture.

process shot of cereal milk poke cake being made.

5. Pour pudding over the top of the cake. Cover and refrigerate the cake for at least two hours. Before serving, frost with whipped topping and decorate with more cereal.

cake with white frosting and cinnamon toast crunch on top.

Expert Tips

  • The cereal can soak several hours if you want – just store in the refrigerator.
  • You can use whole milk, 2%, or fat free milk for the cake and pudding. See recipe notes to substitute nondairy milk.

Storage

Store cake loosely covered in refrigerator. The cake needs to soak, so you can make it ahead of time, up to 24 hours. It will last a few days if stored properly. I don’t recommend freezing this cake.

cake with white frosting and cinnamon toast crunch on top.
Print

Cereal Milk Poke Cake Recipe

This Cinnamon Toast Crunch Poke Cake is a must try! If you love the cereal, you will definitely love this cake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes
Servings 18 servings
Calories 112kcal
Author Dorothy Kern
Cost 15

Ingredients

  • 5 cups (1.18L) cold milk
  • 4 cups (184g) Cinnamon Toast Crunch cereal (plus about 2 cups/92g additional for topping)
  • 1 box yellow cake mix
  • 1 tablespoon cinnamon
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil
  • 2 3.4-ounces each packs instant vanilla pudding mix
  • 8 ounce container Cool Whip , thawed

Instructions

  • Add 4 cups cereal to 5 cups milk and allow to sit for at least 10 minutes (if you have longer, you can do this several hours ahead of time and store in the refrigerator). Once it's soaked, strain the cereal from the milk and discard soggy cereal.
  • Prepare a 9×13 cake pan with nonstick cooking spray (or grease and flour it). Preheat oven to 350°F.
  • In a mixing bowl, add cake mix, cinnamon, eggs, 1 cup cereal milk, vanilla extract, and oil and mix until well incorporated.
  • Pour cake batter into prepared pan and bake in preheated oven as directed on cake box (approximately 27-28 minutes or until toothpick comes out clean).
  • Remove cake from oven and allow to cool 30 minutes.
  • Using the end of a wooden spoon, poke holes throughout the top of the cake.
  • Prepare instant pudding with remaining cereal milk in a mixing bowl, then pour slowly over top of cake. Refrigerate for at least 2 hours.
  • Top with container of whipped topping, then sprinkle additional cereal over top.

Notes

  • To use nondairy milk, use 1 cup for the cake but you’ll only need 3/4 of the amount for the pudding (3 cups).
  • This recipe can be done with ANY kind of cereal. Besides Cinnamon Toast Crunch, my favorites are Fruity Pebbles or Cocoa Puffs.
  • Canola oil or melted butter may be substituted for the vegetable oil.
  • You can really use any flavor pudding mix you want, as long as you use 2 (3.4 ounce) boxes. Just mix and match flavors with your cereal.
  • Any flavor cake mix can be used. Use a box of cake mix made for a 9×13-inch pan.
  • This is easy to make (almost) sugar-free – use sugar free cake mix, pudding mix, and whipped topping.

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 79mg | Potassium: 116mg | Fiber: 1g | Sugar: 7g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg

Other Poke Cake Recipes

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Easy Tart Cherry Cobbler

Make an Easy Cherry Cobbler recipe with tart cherries all year long – this is a simple recipe with homemade cherry pie filling and cake mix. If you love cherries you’re going to love this easy dessert because you can make it whenever you want! This recipe is sponsored by the Cherry Marketing Institute. All…

The post Easy Tart Cherry Cobbler appeared first on Crazy for Crust.

Make an Easy Cherry Cobbler recipe with tart cherries all year long – this is a simple recipe with homemade cherry pie filling and cake mix. If you love cherries you’re going to love this easy dessert because you can make it whenever you want!

tart cherry cobbler on a grey plate next to a silver spoon.

This recipe is sponsored by the Cherry Marketing Institute. All opinions are my own.

Tart Cherry Cobbler

While cherries are typically in season in the summer, what I love about using U.S.-grown Montmorency tart cherries is that they’re harvested in the summer but are available all year round in multiple forms, like canned or frozen. Cherry recipes all year long? Yes please and thank you!

We absolutely love this recipe because it’s so easy to make – just a few ingredients and one of them is cake mix. If you like dump cakes this is a similar recipe but we’re skipping the melted butter on top and using lemon-lime soda. It makes for a cake-like soft topping on homemade tart cherry pie filling.

ingredients in tart cherry cobbler laid out on a white marble counter.

Ingredients & Variations

  • Tart Cherries: Montmorency tart cherries are the preferred cherry for baking because the ruby-red color pops. They’re available all year as frozen cherries or canned.
  • Tart Cherry Juice: I used the juice that comes in the can of tart cherries. If you’re using frozen thawed cherries, you’ll want to use water or tart cherry juice.
  • Cornstarch and Sugar: To complete the pie filling you’ll need sugar to increase the sweetness of the pie filling, plus cornstarch to thicken it.
  • Cake Mix: Use your favorite brand. Yellow or white cake mix are the best to use.
  • Lemon Lime Soda: We’re using this instead of unsalted butter to magically create the cobbler topping.

Why use Montmorency Cherries

  • Montmorency cherries are American-grown fruit, grown locally in seven cherry-producing states, including Utah.
  • They’re always fresh: they’re picked at the peak of ripeness in summer and quickly dried, frozen, canned, or bottled. You won’t find tart fresh cherries in the produce aisle – using frozen or canned makes it so much easier – you don’t have to remove the pits!
  • They’re ruby-red and pack a punch of bright, tangy and intense flavor in a sweet-tart note – you’ll want to keep going back for one more bite.
  • While I’m not a doctor, but research suggests Montmorency tart cherries may help aid exercise recovery, heart health, sleep, arthritis, and gout. Personally, we use tart cherry juice for gout treatment and it does work for us!
  • Visit choosecherries.com for recipes and nutrition research.
process shot of tart cherry cobbler being made.
process shot of tart cherry cobbler being made.
process shot of tart cherry cobbler being made.

How to make Tart Cherry Cobbler

  • Mix tart cherry juice, sugar, and cornstarch in a medium saucepan. Bring to a boil and allow to thicken.
  • Stir in tart cherries and pour cherry filling into a 9×9-inch baking dish. For a thinner cobbler, you can use a 9×13-inch pan.
  • Sprinkle cake mix on top.
  • Pour lemon lime soda evenly over the top of the dry mix. Fluff lightly with a fork – you don’t want to completely mix into a batter, but you want all the powder to be slightly moistened so the cake mix all cooks into the cobbler.
overhead shot of a tart cherry cobbler in a clear 9x13 pan with a silver spoon.

Expert Tips

  • Make sure that all the cake mix mixture is moistened with the soda. Allow the soda fizz to dissipate and stir gently.
  • The cobbler is done when the top is golden brown and the filling is bubbly. It will set as it cools.

Storage & Serving

  • Store leftovers in the fridge in an airtight container or covered with plastic wrap.
  • This is best served fresh, warm or room temperature.
  • Serve plain or with a scoop of vanilla ice cream.
tart cherry cobbler on a grey plate next to a silver spoon.
Print

Easy Tart Cherry Cobbler Recipe

A semi-homemade cobbler with cake mix and Montmorency tart cherries – this easy cobbler is perfect all year long.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings
Calories 123kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 2 (14.25oz) cans Tart Cherries with juice
  • ½ cup (237ml) tart cherry juice
  • 1 ⅓ cups (267g) granulated sugar
  • ½ cup (32g) cornstarch
  • 1 (14-16 ounce) package yellow cake mix
  • 12 ounces lemon lime soda

Instructions

  • Drain cherries and reserve ½ cup juice. Discard any remaining juice.
  • Add juice, sugar, and cornstarch to a medium saucepan. Place over medium-low heat whisk until smooth. Continue stirring constantly until mixture boils and thickens. Remove from heat.
  • Stir cherries into the thickened mixture.
  • Pour cherry mixture into a 9×9-inch baking pan. Cool while oven preheats.
  • While cherries are cooling, preheat oven to 350°F.
  • Once the oven is preheated, sprinkle dry cake mix over cherries, then slowly pour lemon lime soda evenly over the top. Use a fork to lightly mix the soda and dry mix – you don’t want it all mixed but you want the dry mix moistened so it dissolves during baking.
  • Bake for approximately 25-35 minutes or until light golden brown on top.
  • Serve plain or with ice cream.

Notes

  • If you’re using frozen cherries, thaw them before making filling. You can substitute water for the juice or use tart cherry juice (found in the drink aisle).
  • Store in an airtight container in the refrigerator. Best served fresh.
  • Cherry filling will thicken as it cools.
  • For a thinner topping, use a 9×13-inch baking dish. Baking time will be less.
  • For extra flavor you can add a teaspoon vanilla extract or almond extract to the thickened mixture after removing it from the heat.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 31g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 5mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 0.1IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg

Favorite Cobbler Recipes

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Yellow Cake Mix Cookies

Kids will love joining you in the kitchen to make these Yellow Cake Mix Cookies with mini M&Ms and chocolate chips. They taste like birthday cake! If you’re looking for a quick cookie recipe that will bring smiles to everyone’s faces, y…

Kids will love joining you in the kitchen to make these Yellow Cake Mix Cookies with mini M&Ms and chocolate chips. They taste like birthday cake! If you’re looking for a quick cookie recipe that will bring smiles to everyone’s faces, you’ll love our yellow cake mix cookies! With just three main ingredients—cake mix, oil,…

The post Yellow Cake Mix Cookies appeared first on Tastes of Lizzy T.

American Flag Cupcake Cake

This Cupcake Cake is the best recipe for any patriotic party! I can promise, it’s easier than you think. Using boxed cake mix and prepared frosting makes this pull-apart cupcake cake so easy to make. It will be the star of your patriotic celebration! Why We Love This Recipe If you’re looking for the perfect…

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This Cupcake Cake is the best recipe for any patriotic party! I can promise, it’s easier than you think. Using boxed cake mix and prepared frosting makes this pull-apart cupcake cake so easy to make. It will be the star of your patriotic celebration!

Overhead shot of american flag cupcake cake next to patriotic toppings and straws

Why We Love This Recipe

If you’re looking for the perfect dessert for Memorial Day and the 4th of July, this cupcake cake might just be what you’re looking for! It’s easy to make with some shortcuts and the best dessert to serve a crowd!  You can make these regular or mini sized too!

I LOVE a pull-apart cake for a party! Cupcakes are easy to serve – They are individual cupcakes, so everyone can just grab one, and there’s no hassle with slicing a big cake. Even though it’s not a cake, you can still decorate it like it is – in this case, the cupcakes are frosted and arranged so they look like the American flag.

Overhead shot of all the ingredients needed to make the american flag cupcake cake

Ingredients Needed

  • White Cake Mix: I always use 15-ounce boxes, so double-check the size.
  • Prepared White Frosting: You’ll tint some of the frosting, so you’ll want to buy three containers.
  • Egg Whites: Using just the whites to make the cupcakes keeps them very white. You can use whole eggs, too, but that means your cupcakes will have a subtle yellow tint. See the notes in the recipe card for more details about this.
  • Vegetable Oil
  • Milk: You can use whole, low fat or nonfat.
  • Food Coloring: I recommend using gel food coloring for the best colors. You’ll need red and blue.
  • White Sugar Pearl Sprinkles: You’ll use these on the blue cupcakes to create the stars.

Variations

Make these totally from scratch with my yellow cupcake recipe or chocolate cupcake recipe. And my vanilla buttercream frosting is perfect for the decoration. Or make a funfetti flag cake!

Mini or Regular Size Cupcakes

  • Regular Sized Cupcake Cake: You’ll need about 35 cupcakes (the recipe makes 38).
  • Mini Cupcake Cake: Just use one box (half the recipe as written) and you’ll have plenty. It makes about 60 mini cupcakes.
Overhead shot of mixing bowl full of vanilla cupcake batter
Overhead shot of two bowls of icing being mixed with blue and red food coloing
Overhead shot of vanilla cupcakes lined up on cutting board before being decorated
Overhead shot of vanilla cupcakes on cutting board with two rows decorated with white frosting
Overhead shot of vanilla cupcakes on cutting board with two rows decorated with white frosting and two decorated with red frosting

How to Make a Cupcake Cake

  1. Bake your cupcakes and allow to cool.
  2. Place your cupcakes on a cake board or a wire rack covered in parchment paper. Arrange them into five rows of seven cupcakes each. Place them right next to each other, so they’re snug.
  3. Divie frosting into 3 bowls and color one red, one blue, and leave one white. I love using gel food coloring for vibrant colors.
  4. White Stripes: Frost the second row and then every other white. Frost the cupcakes close together so the frosting of each cupcake meets.
  5. Red Stripes: Frost the same way, but fill in with red frosting.
  6. Blue: The size of the blue section will depend on how many cupcakes you have. Large cupcakes: the top 6 cupcakes. Mini Cupcakes: Use the top 9. Frost each cupcake blue and add some sprinkles for stars.
Close up shot of american flag cupcake cake on wooden cutting board

Expert Tips

  • The food coloring is really important, and I don’t recommend using water-based food coloring because the colors aren’t as vibrant and it’s hard to get true red. A Gel type is best, and I use either Americolor or Wilton brands (see how bright they can be in my patriotic cake).
  • When you tint the frosting, it’s always better to start with a small amount and add more until you get your desired color. I think frosting always looks the best once it’s on the cupcakes, so don’t worry if the color doesn’t look perfect in the bowl. Once it settles into the frosting, it will look great.
  • If you use another frosting tip than what is suggested in the recipe, you may need more frosting. 
  • Definitely start on the outer edge of the cupcakes when you frost them. This will give your cupcake cake a more uniform look for the frosting.
  • Feel free to make the cupcakes a day in advance, cool them completely, and store them in an airtight container. The next day all you will need to do is frost them.
Overhead shot of american flag cupcake cake next to patriotic toppings and straws

FAQs

How do you store a cupcake cake?

Store it loosely covered. I prefer the refrigerator just so the frosting doesn’t get too soft.

Can you make a cupcake cake ahead?

Yes, you can make this up to one day ahead. Store in the refrigerator.

How many cupcakes are in a cupcake cake?

That depends on the shape and size. This cake uses about 35 cupcakes. Make it bigger by doubling the recipe if you want.

Overhead shot of american flag cupcake cake next to patriotic toppings and straws
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American Flag Cupcake Cake Recipe

This American Flag Cupcake Cake will be the star of your patriotic celebration! It’s so simple to make using boxed cake mix and premade frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 38 cupcakes
Calories 56kcal
Author Dorothy Kern
Cost 15

Ingredients

  • 2 (approx 15 ounces each) boxes white cake mix
  • 1 cup (124g) all-purpose flour
  • 10 large Egg Whites
  • 1 cup Vegetable Oil
  • 1 cup sour cream room temperature
  • 1 ½ cups milk (any kind)
  • 3 16-Ounce Containers White Frosting
  • Red Gel Food Coloring
  • Blue Gel Food Coloring
  • White Sugar Pearl Sprinkles

Instructions

  • Preheat the oven to 350 °F and line an average cupcake pan with white cupcake liners. Or use mini cupcake pans (you'll need at least two 24-cavity pans)
  • In a large mixing bowl, add the cake mixes, eggs, milk, sour cream, flour and oil. Mix well using a hand mixer, or by hand. Remove as many lumps as possible.
  • Fill each cupcake liner about half full. This was about ¼ cup each. You don’t want them to puff up too much past the liner top as it makes it harder to decorate them.
  • Bake for 15 minutes or until a toothpick comes out clean. Move to a wire rack to fully cool.
  • Using a cake board or wire rack covered in parchment paper, position your cooled cupcakes in 5 lines of 7 (35 cupcakes total). Push them right up against each other so they’re nice and snug.
  • Place 1 ½ containers of the white frosting in a medium mixing bowl and red gel food coloring. Be sure to use “Super Red” or “Red Red” and you’ll need about 1 teaspoon. Note, it won’t look as red as you want it, but once it settles and you get it on the cupcakes, the red really pops.
  • Place one container of frosting in another mixing bowl and add about ⅓ of the tube of blue gel food dye (if you use the same kind I do, see notes below). You can also add a bit at a time and mix it in until it reaches a rich blue. Be sure to mix until no white or blue streaks appear.
  • Place the blue frosting in a frosting bag and use an Ateco #826 frosting tip or a Wilton 1M to pipe the frosting onto the top first three cupcakes of the first two lines. This will be 6 cupcakes total. Start at the top and outside edge of the cupcake, move in a counterclockwise motion, with fluid movement, keep moving your hand in a circle until you reach the middle. Ever so lightly, boink the tip down just a bit and bring it back up so it leaves a mini spike in the middle of the cupcake.
  • Sprinkle the white sugar pearls over the blue cupcakes only.
  • Repeat the frosting process for the red frosting and finish out the top first line, do the third full row of cupcakes, and the last entire row of cupcakes.
  • Decorate the remaining cupcakes with the leftover white frosting. Enjoy!

Video

Notes

For MINI Cupcakes: Use one box of cake mix, 1/2 cup all purpose flour, 5 large egg whites, 3/4 cup milk, 1/2 cup sour cream and 1/2 cup vegetable oil.
Tips:
  • I prefer Americolor or Wilton for gel food coloring, but you can also use store brand. I don’t recommend using water-based food coloring (i.e. the grocery store aisle kind). Just take your time and add a bit at a time until you reach your desired color. The colors always look better once applied and turned into a cake. So, if it’s not exactly the color you were hoping for, it will still look amazing, so don’t fret.
  • This batch of mix gave me about 38 cupcakes, so you may have a couple extra like I did. That’s ok. That gives you extra cupcakes to test your frosting work on before starting on the actual cake.
  • You can use another cupcake frosting tip if you like, just know that some tips will allow more frosting to come out. This means you might need more frosting.
  • When you normally frost cupcakes, you don’t start on the outer edge. However, with this cake, you want to cover as much space as possible.
  • You want the cupcakes as snug as possible so it looks more like a cake and not separate cupcakes. This also makes it much nicer when doing the frosting.
  • You can use just 2 large eggs instead of 4 egg white, if preferred. This will just make the cake mix have a slightly yellowish tint.

Nutrition

Serving: 1cupcake | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 8mg | Iron: 1mg

4th of July Desserts

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