Continuing our theme of trying different baking packs, we chose the ‘Betty Crocker’ Rainbow Chip Party Cake Mix for our baking adventure today! It looked scrummy on the packet, and even more delicious to make!
As usual, James carefully added the dry mix into the mixing bowl, followed by the butter, milk, and eggs, before giving everything a thoroughly good stir with the wooden spoon. James then had a go (carefully supervised from nearby!) with the electric whisk! Great job James, the cake mixture is really well mixed and creamy now!
James then placed 12 muffin/cupcake cases on the baking tray, making sure they were all sat properly in their places. He thought I had only given him 11, but then we noticed two were stuck together so all was well! We then spooned equal measures of the cake mixture into each muffin/cupcake case. James checked they were all about the same and I follow his instructions to top up where necessary.
James then send Dad out to the kitchen with the muffins to put them in the oven, which was a Dad job anyway as the oven is ‘Hot! Hot! Hot!’, but he then came out to the kitchen himself to make sure I had put them in the oven properly.
We then had the hard job of waiting for about 20 minutes until the cupcakes were ready to take out of the oven to cool on the wire rack!
Once they had cooled, we added the buttercream icing and sprinkles! Another bowl for James to lick clean and lots of sprinkles that didn’t stick to the cakes but stuck to James’ tongue!
Betty Crocker Rainbow Chip Party Muffins Instructions
You will need:
‘Betty Crocker’ Rainbow Chip Party cake mix
180ml Milk
3 Large Eggs
90g soft butter
12 Deep Fill Muffin Cases or Cupcake Cases.
Method:
Preheat oven to Fan 160, Conventional 180, Gas 4.
Place the cupcake cases in a baking tray
Empty sponge mix into a large bowl and add the soft butter, milk, and eggs
Mix well or whisk on low speed for 2 minutes
Divide the mixture evenly between the cupcake/muffin cases
Bake in the centre of the over for approximately 20 minutes until risen
Remove from the oven, leave to cool in the tray for 10 minutes before transferring the cakes to a wire cooling rack.
Once the cakes have completely cooled, top with buttercream icing using a piping bag or palette knife. Decorate with sugar crunch sprinkles.
These muffins/cupcakes were great fun to make, with the different stages all giving us plenty of things to do! Lots of things for James to lick clean too! Yummy!
All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the recipe instructions and image of the Rainbow Chip Party cake mix, © Betty Crocker
The Additional Needs Bakefather 