Cupcakes with Regular Icing
Squeaky Little Wheel Donut Mix also makes amazing cupcakes and because most standard size cupcake wells hold less batter than a donut well, you can yield slightly more treats out of a single box of mix.
Bake time: 20-22 minutes (when baked at 5400 ft)
What you'll need:
- One box of donut mix
- A standard size cupcake/muffin pan
- Oil, water, and butter, per the direction card in the donut mix box
- Spray oil or paper* or silicone cupcake liners
1. Pre-heat the oven to 350 degrees.
2. While the oven preheats, make the icing per the direction card in the mix box. For a thicker, no-drip icing, reduce the prescribed amount of water by 1 teaspoon. Cover the icing and set aside.
3. Next, line eight of the cupcake wells with cupcake papers or silicon cupcake molds if using, or spray the cupcake wells with spray oil. Set the pan aside.
4. Make the batter per the instruction card.
5. Fill the cupcake wells with batter evenly.
6. Put the cupcake pan in the oven and set the timer for 20 minutes.
7. When the timer goes off, check to see if the cupcakes spring back or insert a toothpick to check for crumbs (you don't want to see any crumbs clinging to the toothpick). If it doesn't spring back or the toothpick doesn't come out clean, set the timer for 2 minutes more. I bake cupcakes for 22 minutes here in Denver (at 5400 feet).
8. Once done, remove the cupcake pan and let cool on cooling rack for a few minutes before turning the cupcakes out. If you don't use any liners, I recommend letting the cupcakes cool entirely in the pan before removing. Let the cupcakes cool completely before icing. Because there is less surface area on a cupcake than a donut, you want to ensure that the cupcake is totally cool so you can get a fairly thick coat of icing to help right-size the cupcake to frosting ratio.
9. Once cool, frost the cupcakes, aiming to get a thick enough coat but not so thick that it starts to run over the sides. Immediately follow with toppings while icing is still wet.
10. If not serving right away (and for leftovers), these cupcakes stay freshest when stored in an airtight container in the refrigerator. To serve, just remove and let sit at room temperature for 20-30 minutes before serving (or eat them cold like I like to!)
The chocolate donut mixes really shine as cupcakes but if you love German Chocolate Cake, you will definitely want to try these as cupcakes. Amazing.
*While I generally advocate for the lowest waste option, cupcake liners can be extremely practical at parties and events where folks can just grab a cupcake and don't need a plate or napkin. I like the Chef Papier brand which is unbleached, biodegradable, and backyard compostable.
**It is possible that you will be left with some frosting as the surface area of six cupcakes is less than the surface area of six donuts. Might I suggest using any extra icing as a dunk for animal crackers or other cookies.