"Fixed Up" Cupcakes!

Sometimes I don't have time to be Super Girl and make cupcakes from scratch, and let's face it, not much can beat a perfect boxed cake mix. It comes out perfect every time! So something I like to do, to fix it up and make it slightly more homemade, is just replacing a few ingredients for a better taste.

To turn a basic box of cake mix into "Fixed Up!" cake, simply follow the directions on the back, omitting the water for milk, or buttermilk. If you don't have buttermilk, or can't find it, you can add 2 tsp of lemon juice to regular milk and let it sour for an hour. Using 4 eggs instead of the number recommended and fresh vanilla extract are other homemade substitutions.

For Red Velvet, simply use a box of White Cake Mix, omitting buttermilk for water, the same amount of oil, 4 egg whites, 2 tbsp unsweetened cocoa powder, 2 tsp vanilla extract, red food coloring until bright, and 1tbsp baking soda mixed with 1 tbsp white vinegar in a separate bowl, (it will foam) and then add to the cake mix. Bake as directed.

I love to use the canned frosting and tend to stock up when they go on sale at the store. Aren't 10 for $10 deals great?! I usually tend to tint my frosting and add at least 1/2 cup of powdered sugar to the frosting to thicken it. If I plan on using the frosting in a piping bag I use an additional 1/2 cup before I pipe it onto cupcakes. It helps the frosting keep it shape and makes the tub go a bit further. For chocolate frosting, mix equal parts powdered sugar and cocoa powder.