Every now and then I call upon Betty (Crocker) to lend me a hand in the kitchen. While I typically bake from scratch, there are times when I just don’t feel like dragging out all of the ingredients to whip up a batch of cupcakes. Can you say lazy? Can you relate?
Now, just because I’m a little lazy and decide to use a cake mix doesn’t mean I can’t be creative. Take these French Vanilla Coconut Cupcakes for example, I decided they would create a perfect ending to a delicious home cooked Valentine’s Day dinner we have planned for this evening.
And if you’re like me, there are also times when you’re looking for a flavored cake that is nearly impossible to find. When this happens I find myself in the Jell-O isle at the grocery store. Cake mix + Jell-O pudding or gelatin = endless possibilities. (This is not a sponsored post. I just happen to like both of these products.)
To make these cupcakes you will need:
1 Super Moist Betty Crocker French Vanilla Cake Mix
1 Box of Jell-O Coconut Cream Cook & Serve Pudding
A batch of your favorite homemade vanilla buttercream frosting
Preheat the oven to 325 degrees and line cupcake tins with cupcake papers (makes 24)
In a large bowl, add cake mix, pudding mix, 1 1/4 c. water, 1/4 c. olive oil, and 3 large eggs. Mix until all ingredients are combined. Fill cupcake papers about 1/2 full. Bake for about 19 minutes, or until a toothpick comes out clean when inserted into the center.
Remove from oven and let cool before frosting.
I decorated these with some finely grated dark chocolate.
What would your favorite flavor combo be if I asked you to pick a cake mix and a box of Jell-O?
I shared this recipe over at the blog The Country Cook – Weekend Potluck #162. Check out all of the other great links that shared there with me.