Today I did something a little different. I used the same cupcake two different ways, both of which are simple & delicious!
Being that Valentine’s day is almost here I thought I would make my guys another of their favorites – Mini Cupcakes.
I apologize in advance to those of you that like an exact recipe to follow. I know some people don’t like just going with the flow, and I’m sorry.
Today’s recipe is very loosey goosey. Let’s just call it a guide, more than a recipe. How’s that? If you don’t already cook or bake like that, you will. Most kids have no problem telling you what they like and what they don’t.
As you can see in picture one, on half of the Mini Cupcakes I used a glaze with cute Valentine’s sprinkles of course. On the other half I used pink vanilla frosting with different Valentine’s Day sprinkles.
We were equally divided on here on which one we liked best. So I guess it’s like they say – everyone likes something different. You know how it is, everyone really does seem to like something different. 🙂
So here are most of your basic ingredients. Of course I don’t have the oil photographed or the soda I used in the glazed cupcakes.
If you already bake with yogurt at times, you know how wonderful it can be in the right recipes. The best part is you get a hint of the flavor, but it’s very subtle. Plus it’s a great way to add a little more nutrition, yes even to cupcakes.
As you can see the yogurt barely changes the color of the cupcake batter.
One of the pans fresh out of the oven. They smell wonderful!
Valentine’s Funfetti Cupcakes
1 Pillsbury Funfetti Cake Mix
water, egg & oil as called for on back of cake box
1 (6 oz.) container yogurt, I used Yoplait Strawberry Banana
Water, or soda, I used Sierra Mist Cranberry Splash
1 container pink vanilla frosting, or your favorite vanilla frosting recipe colored pink with a few drops of red food coloring, you could even add a little extract here (strawberry, or whatever) to give the frosting a special flavor
Valentine’s Sprinkles, if desired
Megamommy Note: By adding strawberry banana yogurt to the batter you will get a hint of strawberry banana flavor and a slightly pink color.
Most kids like the flavors of both strawberry and banana. But, when you make these cupcakes again later on, experiment with different combinations to see which your family likes best.
1. Preheat oven to 350 degrees F. Spray mini muffins cups with nonstick cooking spray; set aside. Prepare cake mix following package directions. Fold one (6 oz.) container of yogurt into cake batter.
2. Bake for time recommended on back of cake mix. For mini cupcakes this is usually 15-20 minutes or until toothpick inserted into center comes out clean. Cool in pans apx. 10 minutes. Remove to wire racks; cool completely.
3. Frost mini cupcakes with vanilla frosting (or any flavor) you choose. Decorate with sprinkles. Or follow steps listed, to glaze some, or all of the mini cupcakes.
For Pink Glaze:
1/4 cup milk, or any flavor soda you want
2 cups powdered sugar
1 tsp. vanilla (omit if using flavored soda)
In a mixing bowl combine ingredients with a whisk. Stir until glaze is smooth. You could heat this slightly on the stove, but there’s really no need to heat the mixture. When adding the liquid to the powdered sugar, keep in mind you want the glaze thin, but not too thin.
Simply dunk each cupcake in the glaze with a fork, or by hand. Place mini cupcakes on a rack to dry. Decorate with sprinkles. Allow to dry for approximately 15 minutes, or until no longer wet.
Makes 48-60 Mini Cupcakes