Best Stupid Moist Miracle Whip Cupcakes Recipes

EASY + SUPER MOIST RECIPE FOR CHOCOLATE CUPCAKES

Steps:

• Step 1:Preheat oven to 350°. Step 2:Place miracle whip and eggs into mixer and mix on low speed. Melt chocolate in microwave (30 second intervals stirring between until melted to prevent burning of chocolate.) Add the melted chocolate to the mixer and continue mixing until smooth. Step 3:With mixer still on low, add cake mix, sprite and water. The best method I have found for doing this to alternate the mix and liquids as you add to keep the mis even and smooth. I start with adding a little cake mix, and using a 1/3 cup measuring cup, a little water until that cup is empty and then switch to sprite. I then repeat until all ingredients have been added. Step 4:Once all ingredients are added, I increase speed for a couple minutes and ensure it is fully mixed. I then transfer the cake batter to either cupcake tins for a cake pan (depending on whether I am baking cupcakes on a cake). For cupcakes, I place cupcake liners in the tins and fill 2/3 full with batter. I usually can get 1.5 large to 2 dozen small cupcakes from one batch. For cake, I butter the cake pan bottom and sides and fill to 1/2-2/3 full. I usually can get 2 10 inch round cakes from 1 batch. Step 5:Bake cupcakes for 14-16 mins (2 dozen) Bake cake for 27-30 mins (1 layer at a time). Cake is down when it is dry in the middle.

THE BEST HOMEMADE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

DREAMY ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
• To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
• To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
• Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.