No shade to Sandra Lee but I am not typically one for semi-homemade cooking and baking. I never say never, though. Sometimes, shortcuts come in handy and these cupcakes are an example. I used :gasp: boxed cake mix and a few other ingredients to make them and the yield is fourteen dense, moist, bright orange little bursts of tastiness that were promptly topped with a fully homemade caramel sauce. These cupcakes look a bit like muffins since they have pretty crests billowing out of their liners and are glazed rather than frosted. When you taste them, though, there is zero confusion. The batter smells SO good and since this is an egg-free dish, I see no reason not to lick to bowl. If, for some strange reason, you and your group don’t finish these in one day, you can store the cupcakes and caramel sauce in the fridge for up to a week with no problems. I don’t foresee them lasting quite that long, though. 🙂
I’d love your feedback on these cupcakes. Let me know what you think below. Thanks for reading!