CHOCOLATE CAKE

 YOU WILL NEED:

1 bag MW Cake Mix

1 tsp baking soda

1/3 cup sifted cocoa (we love Callebaut Raven Black Cocoa)

2 large eggs

1 ¼ cup buttermilk (or milk alternative with 1 tsp vinegar to sour)

1 Tbsp vanilla extract (optional)

1/8 cup vegetable oil

¾ cup hot water

 

DIRECTIONS:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. In a medium bowl, whisk together eggs, milk, vanilla, oil and hot water. Add the entire contents of MW Cake mix, baking soda, and cocoa powder. Whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix!  
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool.  
5. Cool completely before cutting or icing.

 

Fill with our favorite chocolate buttercream!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

FRESH STRAWBERRY

You will need:

1 bag MW Cake Mix

2 large eggs

¾ cup milk

2 tsp LorAnn Strawberry Baking Emulsion

½ cup fresh strawberry puree (approx. 4-5 large strawberries)

1/8 cup vegetable oil

2-3 drops pink food coloring (optional)

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. Puree or mash strawberries. In a medium bowl, whisk together eggs, milk, strawberry baking emulsion, strawberry puree, oil, and food coloring (if using). Add the entire contents of MW Cake mix and whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix!  
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
5. Cool completely before cutting or icing.

 

Fill with our favorite vanilla, lemon, or strawberry buttercream and fresh strawberries for a spring treat!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

 

You will need:

1 bag MW Cake Mix

1 tsp baking soda

2 large eggs

1 Tbsp vanilla extract

2-3 Earl Grey Tea (we love STASH Double Bergamot!) steeped in:

1 ¼ cup scaled milk

1/8 cup vegetable oil

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. In a small pot, scald milk but do not boil. Add tea bags, cover and let steep cooling until warm. Top up steeped milk to 1 ¼ cup as necessary.  
3. In a medium bowl, whisk together eggs, vanilla, Earl Grey steeped milk, and oil. Add the entire contents of MW Cake mix and baking soda. Whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix! 
4. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
5. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
6. Cool completely before cutting or icing.

 

Fill with our favorite vanilla or white chocolate buttercream with raspberry jam!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

You will need:

1 bag MW Cake Mix

2 tsp cinnamon

1 Granny Smith Apple, finely grated with the peeling

1 tsp lemon juice (optional)

2 large eggs

1 ¼ cup milk

1/8 cup vegetable oil

1 Tbsp sour cream

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. Grate the apple and stir in 1 tsp lemon juice and set aside. In a medium bowl whisk together egg, milk, oil, and sour cream. Add the entire contents of MW Cake mix and cinnamon, and whisk until combined and smooth. Stir in apple. The batter will be very runny and come together quickly, so resist the urge to over mix! 
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
5. Cool completely before cutting or icing.

 

Fill with our salted caramel or browned butter buttercream!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

You will need:

1 bag MW Cake Mix

1 tsp baking soda

1 tsp cinnamon

½ tsp cardamom

2 large eggs

2-3 Chai Spice Tea (we love STASH Double Chai) steeped in:

1 ¼ cup scaled milk

1/8 cup vegetable oil

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. In a small pot, scald milk but do not boil. Add tea bags, cover and let steep cooling until warm. Top up steeped milk to 1 ¼ cup as necessary. 
3. In a medium bowl, whisk together eggs, chai steeped milk, and oil. Add the entire contents of MW Cake mix, baking soda, and spices. Whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix! 
4. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
5. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
6. Cool completely before cutting or icing.

 

Fill with our favorite browned-butter buttercream!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

You will need:

1 bag MW Cake Mix

2 tsp cinnamon

¼ tsp cloves

½ tsp allspice

2 large eggs

½ cup pure pumpkin puree

¾ cup milk

1/8 cup vegetable oil

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. In a medium bowl whisk together egg, pumpkin puree, milk, and oil. Add the entire contents of MW Cake mix and spices, and whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix! 
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
5. Cool completely before cutting or icing.

 

Fill with our browned butter buttercream!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

FRESH PEACH-PROSECCO

You will need:

1 bag MW Cake Mix

2 large eggs

½ cup milk

1 tsp LorAnn Super strength Peach flavour

½ cup pureed fresh peaches

1/8 cup vegetable oil

2-3 drops orange food coloring (optional)

¼ cup prosecco

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. Puree or mash peaches. In a medium bowl whisk together eggs, milk, flavour, peach puree, oil, and food coloring (if using). Add the entire contents of MW Cake mix and whisk until combined and smooth. Stir in Prosecco. The batter will be very runny and come together quickly, so resist the urge to over mix! 
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
5. Cool completely before cutting or icing.

 

Fill with our favorite vanilla buttercream and fresh peaches for a summer delight!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

 

CREAMSICLE

 You will need:

1 bag MW Cake Mix

2 large eggs

1 ¼ cup milk

1 tsp pure orange oil

1 ½ tsp orange blossom water

1 tsp vanilla extract

1/8 cup vegetable oil

2 drops orange food coloring (optional)

 

Directions:

Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.

 

In a medium bowl whisk together egg, milk, flavours, oil, and food coloring if using. Add the entire contents of MW Cake mix and baking soda, and whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix!

 

Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.

 

Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool.

 

Cool completely before cutting or icing.

 

Fill with our vanilla drop buttercream for a taste of 1984!

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

 

 

FRESH PINEAPPLE

 You will need:

1 bag MW Cake Mix

2 large eggs

¾ cup milk

2 tsp LorAnn Pineapple baking emulsion

½ cup crushed pineapple (canned or fresh pureed)

1/8 cup vegetable oil

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. In a medium bowl, whisk together eggs, milk, flavour, crushed pineapple, and oil. Add the entire contents of MW Cake mix and whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix! 
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
5. Cool completely before cutting or icing.

 

Fill with our favorite salted caramel buttercream!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes

 

 

FRESH BANANA

 

 

You will need:

1 bag MW Cake Mix

2 large eggs

1 cup milk

2 tsp LorAnn Banana baking emulsion

1 banana, mashed (approx. ½ cup)

1/8 cup vegetable oil

1 Tbsp sour cream

 

Directions:

1. Preheat oven to 350°F. Prepare cake pan(s) by lining the bottom with parchment paper and spraying sides, or line muffin pan with cupcake liners. Set aside.
2. Puree or mash banana. In a medium bowl, whisk together eggs, milk, flavour, mashed banana, oil, and sour cream. Add the entire contents of MW Cake mix and whisk until combined and smooth. The batter will be very runny and come together quickly, so resist the urge to over mix! 
3. Pour into the prepared cake pan(s) or scoop into muffin tins. Bake per the chart below, or until a toothpick comes out clean and the edges of the cake start to pull away from the pan.
4. Let cool for 2-3 minutes, run an offset spatula around the edges and invert onto a wire rack to cool. 
5. Cool completely before cutting or icing.

 

Fill with our favorite salted caramel buttercream and bananas foster for an elegant dessert!

 

18 Cupcakes (use Volrath 1 5/8 yellow scoop)	20-25 minutes
(4 each) 4” round cake pans	20-25 minutes
(2 each) 6” round cake pans	35-45 minutes
(1 each) 8” round cake pan	45-55 minutes