The Doctor is In…

doctoring-cake-mixes-for-bakery-quality

Doctoring cake mixes is a great way to make it easy to have bakery quality with the ease of a mix.

Adding a few extra ingredients makes the cupcake more moist & flavorful.  Getting asked what bakery you bought the cupcakes from when you made them yourself makes a girl smile ;0)

If you’re loving the cupid’s arrow through the cherry {above} make sure to check out the tutorial!

These changes “Doctor” the boxed cake mix:

Extra Eggs

Sour Cream

Jello Instant Pudding

Just doing this to any mix will make a huge difference – but don’t stop there – get creative!!

This batter is super thick because of the pudding…so tucking in delicious surprises to the cupcake center is easy!

**Just make sure that if you are using a candy {like peanut butter cups or rolos or kisses} freeze them first so that they don’t melt away during the baking process!

Possible Flavor Combinations:

Chocolate Cupcakes:

Doctor The Mix

Chocolate Instant Pudding

Mini Chocolate Chips

Add in a flavored extracts and fruit or candies that you think will work

( I chopped up some cherries and added raspberry extract and mini chocolate chips to the frosting)

Pina Colada Cupcakes:

Doctor The Mix

Vanilla Instant Pudding

Crushed Pineapple (Drain the Juice)

Add Coconut Extract to the frosting and top with shredded coconut

My favorite Doctored Recipe is Coconut Cupcakes with Orange Cream Cheese Frosting:

{This recipe was modified from one on Our Best Bites }

To make the Cupcakes:

1 Box White Cake Mix

1 Small Box Instant Vanilla Pudding

1/2 C. Oil

1/2 C. Water

1/2 tsp. Coconut Extract

3 Eggs

1/2 C. Sour Cream

1 C. Shredded Coconut

Combine all the ingredients and mix together well.

Place batter into lined muffin tins.  I like to use a cookie scoop for this – you’ll get more uniform, evenly baked cupcakes.

Use-a-Cookie-Scoop-to-evenly-distribute-batter

Bake @ 350 until the tops are golden brown and a cake tester comes out clean

18 Minutes for normal sized cupcakes

8-10 minutes for mini cupcakes

(I prefer making mini’s…it makes so many and they are easier to eat without feeling like I’m snarfing. Ha Ha.)

Remove to a cooling rack

For the Frosting:

Make it Homemade! {I modified a recipe from Our Best Bites – I halved it – because it made a TON!}

1 – 8 oz. Package Cream Cheese, Softened

1/2 Stick Butter, Softened

1/2 tsp. Orange Extract

3-5 Cups Powdered Sugar

Beat on low speed until the taste and consistency is what you want.

**OR**

You can take the lazy man approach:

Use a pre-made cream cheese frosting (I like Betty Crocker)

Add in 1/2 tsp. of orange extract

Stir it Up!

Once the cupcakes have cooled – I think it makes a big difference to not just slather on some frosting.  Piping it on makes it look amazing and doesn’t take long!!  I LOVE THIS LARGE PIPING TIP

11h+6MFPSWL._AA160_

I stick it inside of a disposable piping bag (I love them) or a quart or gallon ziploc freezer bag works great, too!

It makes quick work of frosting a big batch of cupcakes and makes them look professional.

 

Top with some shredded coconut and edible glitter and a raspberry and just try to keep them around.  You can’t.

add-a-little-sparkle

 

I also LOVE edible glitter!!  Heck – you can throw it on mashed potatoes just for fun…here are my favorite colors:

edible-glitter

The flavor combinations of the coconut, the orange in the frosting and the tart raspberry are SO DELICIOUS together!!

My funny hubby said I needed to teach you all how to properly eat a cupcake:

The-Proper-{less-mess}-Way-to-Eat-a-Cupcake

He’s so funny.  I’m always entertained. ;0)

What flavors have you tried??  I’d love to hear about them {And I’m sure the other readers would, too!}

**Erin

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7 thoughts on “The Doctor is In…

  1. Pingback: The Hunt for a Fabulous Easter 2013 | purdueavenue

  2. As a past recipient of these doctored cupcakes, I can attest that they really taste & look like something special! Thanks for posting this Erin. I’m going to give them a try. Is there any trick to the quantities if I get adventurous & go off book? I’ve always heard that baking needs to be precise.

  3. I doctored a cake mix for a tiered “wedding” cake for my parents 30th anniversary vow renewal celebration and family commented that it was the best tasting cake they’d ever had! Sour cream, Baby! Sound awful but MAKES the cake!
    I think I would bake too many things just to use the edible glitter if I had it in hand. So pretty! Your husband was right that you should share the proper way to eat a cupcake, its brilliant! Hmm, I need cupcakes to test this out! Bring on the glitter!

    • Be prepared to be addicted!! It’s fun to sprinkle over everything!
      I agree – SOUR CREAM!! I use it in my French Toast and Pancake Batters, in my Banana Bread Recipe. It just transforms…I substitute Greek Yogurt for Sour Cream quite a bit as well…to get a little more protein in there! You can’t tell there’s a difference!!

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