When using the plain creme mix, I made muffins and cupcakes using two different methods. Method 1 was done by adding the ingredients in stages and at different speeds. Method 2, although using two different speeds I used the all in one method instead.
1 Weigh out the plain creme cake mixture.
2 Pour into the stand mixer without the beater.
3 Crack the number of eggs you need into a small bowl.
4 Lightly beat the eggs so that when you weigh them, you get an evenly distributed amount.
5 Once weighed, they are now ready to be added to the mix.
6 See below.
7 Once the minute is up, stop the mixer and scrape down the bowl and beater.
8 Now weigh out the Vegetable Oil.
9 Pour directly into the mixing bowl.
10 Now weigh out the water.
11 Pour that into the mixing bowl.
12 Close the lid.
13 Place the mixer on Speed 1 for 1 minute.
14 Once finished, open the lid and scrape down the bowl.
15 Remove the beater, and then the bowl from the mixer. Then take your ice cream scoop and scoop up some of the batter.
16 Add two level scoops to each tulip case.
17 Place in the centre of the oven.
18 Bake on 190°C for approximately 20-25 minutes. (I baked mine for 23 minutes).
19 Once baked remove from the oven and allow to cool on a wire rack.
20 Once fully cooled.
21 Leave plain or decorate/drizzle as required.
- Method 1 - Made Muffins - Adding the eggs first and then the oil and water.
- Method 2 - Made Cupcakes - Using the all in one method.
Method 1 - Muffins - Adding the eggs first and then the oil and water.
Ingredients
- 500 grams Cake Mix
- 175 grams Whole Eggs
- 150 grams Vegetable Oil
- 112 grams of Water
- This batch will make approximately 9-10 Muffins using two level ice cream scoops per case.
Tip - Medium eggs weigh around 50 grams each, so this should help you calculate how many you will need for your batch.
1 Weigh out the plain creme cake mixture.
2 Pour into the stand mixer without the beater.
3 Crack the number of eggs you need into a small bowl.
4 Lightly beat the eggs so that when you weigh them, you get an evenly distributed amount.
5 Once weighed, they are now ready to be added to the mix.
6 See below.
- Add your beater attachment and lower the lid.
- Turn the mixer onto speed 1.
- Set a one-minute timer on your phone/Alexa.
- Lightly pour the eggs into the mixture throughout the duration of the minute.
7 Once the minute is up, stop the mixer and scrape down the bowl and beater.
8 Now weigh out the Vegetable Oil.
9 Pour directly into the mixing bowl.
10 Now weigh out the water.
11 Pour that into the mixing bowl.
12 Close the lid.
13 Place the mixer on Speed 1 for 1 minute.
14 Once finished, open the lid and scrape down the bowl.
15 Remove the beater, and then the bowl from the mixer. Then take your ice cream scoop and scoop up some of the batter.
16 Add two level scoops to each tulip case.
17 Place in the centre of the oven.
18 Bake on 190°C for approximately 20-25 minutes. (I baked mine for 23 minutes).
19 Once baked remove from the oven and allow to cool on a wire rack.
20 Once fully cooled.
21 Leave plain or decorate/drizzle as required.
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