When I make this recipe into rainbow cupcakes, I usually just add a tablespoon of rainbow sprinkles to the batter right before pouring it into the pan. It's very adaptable, quick and easy. I'm the queen of the three E's - easy, efficient, and economical. This is the recipe I use for last minute requests or a large group of people (like a classroom of 24 adorable kids). This recipe comes out perfect every time and tastes delicious. It's both kid and adult approved. I often use my favourite white cake recipe that I make from scratch. However, when pressed for time, I often use my adapted box cake mix that is dairy and egg free. Please don't be hatin' the box mix - they do come in handy sometimes. Last month I was pressed for time (if you know me then you're aware that I'm constantly overworked and my schedule self implodes on a regular basis), but I still managed to make Halloween cupcakes for Maya's classroom. I think the children deserve a treat every once in a while and I know for a fact that her teacher works so hard to keep things running smooth, efficient and safe, so I felt like the least I could do was make cupcakes and decorate them with the kids, when the teacher asked me to. Just in case you're wondering, the cupcakes got the thumbs up from everyone. ENJOY!
White Cupcakes (Dairy, Egg & Nut Free)
Yields 24 cupcakes
1 box white cake mix, WITHOUT PUDDING (dairy & egg free variety)
1/2 cup any juice (have none? don't fret, just replace with water; I'm easy to get along with)
1/2 cup water
1/4 cup canola oil
1/2 cup soy yoghurt, or applesauce (both work well)
1 tsp vanilla
1 Tablespoon cake sprinkles (optional)
1 cup Nutriwhip (or any dairy free whipping cream)
1/4 cup granulated sugar
1 box instant vanilla pudding mix (3.5 oz size)
1 cup soy milk
Preheat oven to 325 degrees. Line two 12 cupcake pans with paper liners. Set aside.
In the bowl of a stand mixer, combine cake mix, juice, water, oil, yoghurt and vanilla extract. Beat on low speed until ingredients are moistened. Increased speed to high and beat for 2 minutes. Gently fold in cake sprinkles if using, and divide batter evenly among cupcake pans.
Bake for 20 to 25 minutes or until a toothpick inserted into the cupcake comes out clean. Let cool completely before frosting.
To make the frosting, beat Nutriwhip on high while gradually pouring sugar. Beat for two minutes or until very stiff peaks form. In a separate bowl, combine pudding mix and soy milk. Whisk until it thickens. Add to Nutriwhip and beat until thoroughly combined. Use food colouring as desired and other cake decorations. Have fun and go wild!