How Not to Make Pumpkin Spice Pudding Cupcakes

November 18, 2012 by 9 Comments

This weekend, amongst the madness of just-paid Army wives and Thanksgiving shoppers at the Commissary, I spotted a box of Jell-O Pumpkin Spice Pudding!  *SQEEEEEEEEL*  I immediately tossed it into my basket and continued on my shopping.

Today… my husband is hungover.  A bottle of Johnny Walker and half a bottle of Glenlivet between him and his buddy Jody… well, they’re both not happy soldiers today.  Which means… I’m alone to bake whatever my little heart desires!

First, it was my second double batch of Holiday Chex Mix of the season… now it’s cupcakes… and after the cupcakes are done…  the roast, taters and carrots go in the oven!  Are you jealous yet? hehe  It’s a fabulous day to be in my kitchen!

So… the cupcakes.  I’ve said over and over how I’m not a “box mix” kinda baker.  But I find myself lately having a box “on hand” in my kitchen and well… whip up a batch of one-bowl cupcakes using it!  Eeeek.  Now that I have a box of pudding mix… I thought maybe the two might go together!  I thought a nice maple cream cheese frosting would go well with them too!  YUM!

WRONG.  Total disaster.  The batter started out okay…. had promise.  They baked, puffed up perfectly.  See… don’t they look pretty?

WRONG… they sunk.

I thought… well maybe, I can salvage them with frosting.  NOPE.  Wrong again.  I tasted the cupcakes and they were DISGUSTING!  They tasted like pudding… but nothing like cake!  No flavor and just GROSS! ACK!

Into the trash can they went.

I’ve learned my lesson.  NO MORE BOXED CAKE MIX!

And as for the pudding… I’ll stick to eating it out of the bowl and not in my cupcakes.

Here’s a picture of the ingredients I used…. so that you won’t make the same mistakes I did.

Ingredients:
1 box cake mix
1 box pumpkin spice pudding
2 cups cold milk
1/2 cup pumpkin puree
1 tsp vanilla (not pictured)
spices

SO… what did I do wrong? Any suggestions? How do you make your pudding cupcakes?

 

Filed Under: boxed cake mix, cake batter, cream cheese, disasters, pudding, pumpkin

Cake Batter & Pudding Cookies

February 7, 2012 by 5 Comments

 

Box mixes are a huge NO NO in my kitchen!  I do not use them to make any of my cakes or cupcakes… EVER.   I am a strictly a “from-scratch” kinda baker.

BUT… I kept seeing pictures for Cake Batter cookies on Pinterest and I kept thinking to myself that I needed to try them.  The box mix wasn’t the main ingredient so it must be in there just add some flavor and texture.

So, I bit the bullet and bought a box of yellow cake mix.

*sigh*

I know… I almost feel like a traitor as a baker.  That was until I saw how amazing the cookies turned out and I understood.

These cookies are light, fluffy and FULL of yummy flavor.  The dough was pretty stiff, so I wasn’t sure how they’d turn out… but seriously, they are super yummy!  They’d be perfect for anyone who just wants a simple cookie without any fuss!

Cake Batter & Pudding Cookies
Makes 3+ dozen cookies

3/4 cup (12 tbsp) unsalted butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 oz) package JELL-O French Vanilla instant pudding mix
3/4 cup yellow cake mix
2 eggs
1 tsp vanilla

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

1 1.25oz jar of star sprinkles (or any shape you have on hand)

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars.
  4. Add the eggs and vanilla, scrape the sides of the bowl and mix on high until smooth.
  5. Mix in the pudding mix and cake mix and beat on high until incorporated.  (About 30 seconds.)
  6. Add the flour mixture and mix on medium-high until combined.  NOTE:  Dough will be thick!
  7. By hand stir in all but 2 tbsp of the sprinkles into the dough.
  8. Roll 1in. balls of dough and place onto cookie sheet at least 1-2 inches apart.
  9. Using the reserved sprinkles, press a few stars on top of each ball.  This will ensure that you can see that there are sprinkles baked into the cookies!
  10. Bake for 10-12 minutes, rotating pan after 8 minutes.
  11. Let cool on pan for 1 minute before removing to a wire rack to cool completely.
  12. Serve with milk and enjoy!

Filed Under: cake batter, cookies, pudding, recipes