I like the Cake Doctor cookbook. I’m not a huge baker so I like that it is a way to fairly easily make a cake mix cake or cupcake a little more special. I’ve learned some things from the Cake Doctor that work in almost any cake recipe. Real vanilla helps even a simple recipe taste just that little bit better. Beating the cake batter for two whole minutes yields a thicker batter and more cupcakes. I think I used to beat just until well combined out of laziness and fear of “overbeating”. Definitely better to go a little longer.
I played around with a Cake Doctor recipe for Ruth’s recent birthday and ended up with this version of a chocolate chip cupcake that I thought was very good.
Chocolate Chip Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes
1 box Duncan Hines Butter Golden Recipe Cake Mix
7 Tbsps. butter
1/2 cup water
1 cup low-fat sour cream
1 tsp. vanilla
1 cup semi-sweet chocolate chips
Mix all ingredients except chocolate chips for about 1 minute with electric beater until blended. Stop and scrape sides of bowl with rubber spatula. Beat for 2 minutes. Stir in chocolate chips. Pour batter into cake liners until about 3/4 full. Bake at 350 for 18-20 minutes.
Allow to cool and then frost with cream cheese frosting and garnish with a few chocolate chips.
Cream Cheese Frosting
6 ounces 1/3 less fat cream cheese, softened
1 Tbsp butter, softened
1 tsp vanilla
1 cup confectioner’s sugar, sifted
Mix all ingredients with electric beater. This frosting is more soft than a version with more butter. I don’t like it with more butter so I make it this way but it’s best to either refrigerate or serve fairly soon after frosting. I made the cupcakes a day ahead (they kept beautifully due to all that butter and sour cream) but made the frosting and frosted them right before taking these to a friend’s house. We ate them several hours later and they were delicious.