We have had great fun making muffins from the ‘Betty Crocker’ Rainbow Chip Party Cake Mix for our baking adventure recently so we thought we would have a try at the Velvety Vanilla Cake Mix instead! Once again, it looked scrummy on the packet, and was even more delicious to make!
As before, James carefully added the dry mix into the mixing bowl, followed by the milk, melted butter, 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 very carefully placed 12 muffin/cupcake cases on the baking tray, making sure they were all sat properly in their places.
We then spooned equal measures of the cake mixture into each muffin/cupcake case. James checked they were all about the same and topped 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!’.
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! James used the opportunity to help ‘clean up’ the bowl and spoons!
Once they had cooled, we had to decide whether to leave them plain or use buttercream icing. No choice really, we’ve got to ice and decorate them haven’t we! James really enjoyed getting sticky with the icing, and adding some rainbow sprinkles to finish the muffins off… delicious!
Well done James!
Betty Crocker Velvety Vanilla Muffins Instructions
You will need:
‘Betty Crocker’ Velvety Vanilla 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 if liked.
These muffins/cupcakes were really 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! We will definitely make this one again! Yummy!
All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the recipe instructions and image of the Velvety Vanilla cake mix, © Betty Crocker
The Additional Needs Bakefather 