Tips for gourmet tasting cupcakes using premixes

If you’re someone who loves a cupcake that both looks and tastes great, but more than that you’re all about convenience, then cupcake premixes are probably your go-to. This can also apply if baking is simply just not for you and the easier the method the better. Well, I’m here to tell you that you can have the best of both worlds. Here are some tips on how to turn your premix cupcakes into gourmet tasting beauties.

For this method, you can also use muffin premixes instead of cupcake premixes. I like to use Golden Cloud’s vanilla muffin mix. This makes the cupcakes a little less sweet and allows for more frosting. However a cupcake premix will work perfectly as well.

The substitutes

Your first step will be to empty your premix into a large mixing bowl. Then you want to look at the mixing instructions on the packaging. Muffin mixes often times require water to be added, while cupcake mixes require milk. If your recipe requires water, substitute it with the same amount of milk.

The additions

Firstly, you want to look at the amount of eggs your recipe requires and then double this amount when you make your cupcakes. More eggs leads to a richer and creamier taste.

Your second addition is greek yogurt or plain yogurt, either one works. This adds moisture to your cupcakes. Look at the amount of cupcakes your premix makes (it should be stated on the packaging). For 12 cupcakes I like to add 1 tbsp of yogurt, if you have a larger premix that makes 24 cupcakes you can add 2 tbsp.

Please note that because you are adding a lot of liquids, your mixture is likely to be more runny than usual. This is completely fine.

The method

Once you have all your substitutes and additions together, you can follow the rest of the recipe exactly as it is (usually your only other ingredient to add is oil). The only adjustment to the method is the baking temperature and time. I like to bake my cupcakes at 20℃/70 ℉ lower than the temperature on the premix instructions. This will usually be at about 160 ℃/320 ℉. Due to the lower temperature you will also want to adjust your baking time, it shouldn’t take more that about 8 minutes longer, but it’s best to test your cupcakes with a skewer or a toothpick after the original baking time has passed. Doing this will prevent the cupcakes from browning too much and the tops from cracking.

Summary

1. Replace the water with the same amount of milk.
2. Double the amount of eggs.
3. Add in 1 tbsp of greek/plain yogurt per 12 cupcakes.
4. Lower the baking temperature with 20℃/70 ℉.
5. Add about 8 minutes to the baking time.               

I hope you find these tips useful, feel free to leave any questions in the comments below and I’ll answer them as soon as I can.