RECIPE: CINNAMON TOAST CUPCAKES
1 pkg (18.25 oz) Plain yellow cake mix
1 pkg (3.4 oz) Vanilla instant pudding mix
1 1/4 c Whole milk
3/4 c Vegetable oil
3 lg Eggs
1 T Ground cinnamon
- Place a rack in the center of the oven and preheat to 350 degrees F. Line 24 cupcake cups with paper liners. Set aside.
- Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Stop and scrape down the sides of the bowl. Increase mixer speed to medium and blend 1.5 - 2 minutes more. The batter should look thick and well combines. Spoon 1/3 c batter into each cupcake liner, filling until 3/4 full.
- Bake cupcakes until golden and spring back wehn lightly pressed with your finger - 18 to 22 minutes. Cool in pans for 5 minutes before moving to wire rack.
- Frost with Cinnamon Cream Cheese Frosting (see below).
RECIPE: CINNAMON CREAM CHEESE FROSTING
1 pkg (8 oz) Reduced-fat cream cheese, at room temp
4 T Butter, at room temp
3 c Confectioners' sugar, sifted
1 t Ground cinnamon
- Place cream cheese and butter in large missing bowl. Blend with electric mixer on low until combines, 30 secs. Stop the machine and add the sugar, a little at a time, blending with mixer on low until sugar is well incorporated, 1 minute. Add the cinnamon, then increase speed to medium and blend until fluffy, 1 minute more.
- Frost cupcakes and try not to "taste" too much.
TOTAL COSTS: $5.18
Cake Mix $1 (Meijer/Aldi)
Pudding Mix $.38 (Aldi's)
Eggs $.25 (Aldi's)
Oil (from stock)
Milk $.30 (Aldi's)
Cinnamon (from stock)
Cream Cheese $1 (Aldi's)
Butter $.25 (Aldi's)
Sugar $2 (Meijer/Aldi's)
Cake Mix $1 (Meijer/Aldi)
Pudding Mix $.38 (Aldi's)
Eggs $.25 (Aldi's)
Oil (from stock)
Milk $.30 (Aldi's)
Cinnamon (from stock)
Cream Cheese $1 (Aldi's)
Butter $.25 (Aldi's)
Sugar $2 (Meijer/Aldi's)
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