My cupcakes are always dry and people said to add a pudding mix.. but do you add the dry mix or make it first?!
I'm sick of dry cupcakes, but other than that I really do like the box kind. Thanks in advance for the help!
Answers: Just to clarify... if you are adding a pudding mix to a box of cupcake mix to make the cupcakes less dry... do you add the whole box of pudding with the other ingredients? Do you make the pudding first (mix it with milk) and then add it or just the dry mix by itself. If you add a pudding mix do you have to change anything else?
I'm sick of dry cupcakes, but other than that I really do like the box kind. Thanks in advance for the help!
you use the DRY instant pudding mix. Mix it in with the dry cake mix to incorporate
Edit:
By adding the dry pudding mix, you only have to then follow the directions on the box of cake mix
Try making them from scratch. It doesn't take but a few seconds more (measuring out the dry ingredients) but it tastes much better. The mixes have a bunch of stuff in them to keep them fresh that tend to dry them out.
Try the below recipes and I guarantee that they won't be dry.
CHOCOLATE MAYONNAISE CAKE
1 pkg. chocolate cake mix (with pudding)
1 c. of mayonnaise
1 c. water
3 eggs
Confectioners sugar (dusting cake only)
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cool in pan for 10 minutes. Remove and cool completely. dust with confectioners sugar.
Fantastic Butter Cream Frosting
1 lb. Unsalted Butter, softened
2 jars Marshmallow Cream
2 cups Powdered Sugar
2 teaspoons Vanilla Extract
1. In a large bowl beat butter with mixer on medium speed until creamy
2. Gradually add Marshmallow Cream until mixture is creamy.
3. Reduce mixer speed to low and beat in powdered sugar along with vanilla extract.
1. Increase mixer speed to High and continue beating for additional 3-4 minutes or until mixture is fluffy.
2. Makes 5 cups of frosting.
3. Frosting can be refrigerated for up to 5 days, but remember to bring it back to room temperature and beat to fluff before using.
Coconut Pound Cake
1 pkg. Yellow cake mix
1 small pkg. Coconut Instant Pudding
4 eggs
1 cup water
1/3 cup of oil
? cup shredded coconut
1. Mix all ingredient in a large mixing bowl on low until blended
2. Beat on High for an additional 2 minutes
3. Pour batter into a greased Bundt pan
4. Bake in a preheated oven at 350 degrees for 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean.
5. Cool in pan for 25 minutes
6. Remove and allow to continue to cool on rack.
7. Dust top of cake with powdered sugar or glaze
Banana Instant Pudding and Walnuts or Lemon Instant Pudding may be used in place of Coconut Instant Pudding and shredded coconut.