Cupcakes = Happy tummy

My best friend Jenny and I made cupcakes.  I love baking but cannot tell you the last time I made cupcakes or had time available for more than break-and-bake cookies.  It was so much fun!  We took advantage of using Duncan Hines Moist Classic White Cake and Duncan Hines Whipped Fluffy White Frosting.  We separated the batter in half.  We added a teaspoon of vanilla extract to one and a teaspoon of peppermint extract to the other.  We added two drops of yellow food coloring and one drop of blue food coloring to the peppermint batch to make it look minty.  We also tossed a handful or two of chocolate chips to the mint batter.  Of course, they sank to the very bottom of the baked cupcakes but it was a nice and tasty surprise overall.  We attempted to dye the icing for the vanilla batch a light purple but the outcome looked like “chewed bubble gum” so we kept adding more blue.  We did not have a decorating plan so we raided my pantry for any sprinkles I had left over from other baking projects.  I also found some milk chocolate and white chocolate chips AND some watermelon sourpatch kids, ha.  Each were of course picked off and eaten separately but at least they looked festive.

I’m already looking up some Fall baking recipes for anything including pumpkin, more to come soon!


One thought on “Cupcakes = Happy tummy

  1. The next time you try to put chocolate chips (or blueberries, or walnuts, or whatever), the way that you keep them from sinking to the bottom is by tossing them with the lightest dusting of cake mix or flour or powdered sugar. Works like a charm!

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