Yield: 100 Portions (9 pans)
Each Portion: 1 cupcake
Temperature: 375° F Oven
Pan Size: 12 cup muffin pan
| Ingredients | Weights | Measure |
|---|---|---|
| Cake Mix, Yellow | 10 lb | 2-5 lb bg |
| Water | 4 lb 12 oz | 9-1/2 cups |
- Prepare mix according to instructions on container.
- Fill each well-greased muffin cup 2/3 full (1-No.16 Scoop).
- Bake 25 to 30 minutes or until done.
- Cool; frost or dust with powdered sugar if desired.
NOTE:
- In Step 3, if convection oven is used, bake at 325°F. 20 to 25 minutes with fan turned off first five minutes or until done on low fan, open vent.
VARIATIONS:
- CHOCOLATE CUPCAKES: In Step 1, use 10 lb (2-5 lb bg) Devil’s Food Cake Mix. Follow Steps 2 through 4.
- SPICE CAKE CUPCAKES: In Step 1, add 1 oz (1/4 cup) ground cinnamon, 1/2 oz (2 tbsp) ground cloves and 1/4 oz (1 tbsp) ground allspice. Follow Steps 2 through 4.
- GINGERBREAD CUPCAKES: In Step 1, use 10 lb (2-5 lb bg) Gingerbread Mix. Follow Steps 2 through 4.
- VANILLA CUPCAKES: In Step 1, use 10 lb (2-5 lb bg) White Cake Mix. Follow Steps 2 through 4.