Hello! Jordan here 🙂
Hope everyone’s day is going lovely! It is hot as Hades here in Mississippi, but we are enjoying the sun and spending most of our time poolside 🙂
Anywho.. So my older brother is a painter. Last night was one of his art show openings. He is currently teaching painting in Italy, so my family went to the show as representation. I went mainly to bring the cupcakes. We were asked to bring some type of finger food. Mom just picked up some humus, but Lisa and I took care of the sweets (as usual). Some of the sweetest words my mom can say are, “Jordan, could you bake something for…” I love that statement.
You see recently, I have been put on baking probation from my parents. When I returned home from college, I was so happy to have something other than my dorm kitchen that I kinda, sorta, maybe went a little crazy in the kitchen. But is that really possible??? My parents think so. They both said, “Jordan, if you keep baking this way, we will be the size of houses by August.” So anyway… I was thrilled when my mom asked me to bake 🙂
Lisa and I decided mini cupcakes would be the perfect sweet finger food! We agreed that chocolate with cream cheese icing would do the job nicely. Last summer, we found THE BEST cake recipe. It is a doctored up cake box recipe. It is quick, but tastes like you spent hours slaving away in the kitchen. Once they are baked, they are moist and rich. The best part about the recipe is that it can be used for any flavor! Just match the cake mix with a pudding mix and you are in business!
Just mix up these ingredients plus some water and then bake them about 10 mins on 350. And the icing was deliciously simple. Whip up some cream cheese, butter and powder sugar and enjoy 🙂
Chocolate Cupcakes adapted from Recipe Girl.
1 box Chocolate Cake Mix
1 box Instant Chocolate Pudding
Preheat oven to 350 degrees.
Mix all ingredients together with mixer. Pour into greased muffin tins. Bake for 10-12 minutes.
Cream Cheese Icing from Allrecipes.com
2 (8oz) packaged cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar (or until it is the desired sweetness)
1 teaspoon vanilla.
In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Store in the refrigerator after use.
Have Fun 🙂