It doesn't get any easier than two-ingredient cupcakes! For best results, use a fruit-flavored carbonated beverage, such as orange, grape, strawberry or lemon-lime.
Prep: 10 min | Yield: 24 servings
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Per cupcake: Calories 80 (Calories from Fat 10), Total Fat 1g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg Sodium 135mg Total Carbohydrate 17g (Dietary Fiber 0g Sugars 1g), Protein 1g
% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0%
Exchanges: 0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choices: 1
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens