Perfect Cake Mix Cupcakes

By chelyc13

Avoid cake mixes with pudding in the mix and lighter kinds such as angel food, since cupcaking requires firm cake. If you don't have bttermilk on hand, you can make a fair substitution by adding 1 tablespoon lemon juice to 1 cup whole milk. Let stand for 10 inutes to sour (real buttermilk is better)

Ingredients

• 1 box (18.25oz) cae mix
• 1 cup buttermilk (in place of the water called for on the box)
• Vegetable oil (the amount on the box)
• 4 large eggs (in place of the number called for on the box)

Preparation

Step 1

1. Preheat the oven to 350. Line cups with paper liners.

2. Following the box's instructions, combine all the ingrediets in a large bowl. Beat with an electric mixer until oistened, about 30 seconds. Increase thespeed to high and beat unt hick, 2 minutes longer.

3. Spoon half of the batter in to a large ziplock bag press out the excess air, and seal. Snip a 1/4 inch corner from the bag and fill the paper liners 2/3 full. Repeat with the remaining batter. Bake until golden and a tootpick inserted in the center comes out clean, 20-25 minutes for jumbo, 15-20 minutes for standard, an 8-10 minutes for mini cupcakes.