This past week, I decided I would try and make my own cupcakes. Weeks ago, my boyfriend* decided to figure out a way to make cupcakes without eggs, most likely due to the fact he forgot eggs to begin with and was too lazy to return to the store. So he Googled his dilemma; people have actually figured out a very American solution to this common problem – soda and cake mix. It turns out you can make cupcakes with cupcake mix and your choice of carbonated beverage. I can’t lie, I was seriously in doubt, due to my everlasting faith in eggs’ magical ability to make baking what it is. Regardless, I forged on. Just to make the experience somewhat normal, I bought some Pillsbury icing (I was pretty sure you can’t just replace soda for eggs in frosting…).
So to make these cupcakes, you just mix a single can of soda of your choice (I chose cherry Dr. Pepper… now my boyfriend has more than cherry Dr. Pepper than he knows what to do with) with an entire packet of cake mix, and then bake it for the same amount of time you would normally bake cupcakes for. Lazy and cheap college boys who are in need of cupcakes, your answer has been found.
Atmosphere of the cupcake bakery/cupcakery -2
Alright, so my boyfriend’s kitchen was a pretty good atmosphere. Relaxing, though small (student housing – go figure). I have to say, not as ideal as say my home kitchen, but then again who really has a better experience baking anywhere that isn’t home?
Moistness of the cake in the cupcake -3
My motto for life is go big or go home. And that usually means eggs in a cupcake. So I was pretty skeptical of this cupcake’s lack of eggs. However, it surprising turned our super moist! The cupcakes ended up around the consistency of a brownie, but with the problem that they crumbled easily. Apparently, after about 24-48 hours, they were similar to brownies still but they did not fall apart as easily. Not quite my favorite, because I like more cake-y cupcakes, but if you like brownies, these are the way to go.
Store bought frosting is what I grew up on, so I can’t lie that I loved it. The over-the-top sweetness brings childhood back instantaneously. But, compared to the gourmet frostings I have had, I give this icing only a 2 because the gourmet frostings are just so much better (sorry dough boy).
Packaging – UR
Not really applicable here since I made my own cupcakes. However, I would like to note that the lack of my home’s ceramic cupcake pan that I usually make cupcakes in was missed, and definitely detracted from my cupcake making experience. Regardless, I don’t think it’s fair to rate my own packaging abilities, so I leave this one unrated. The gist was there were cupcake wrappers inside cupcake tin, and then there was cake inside of it. Nothing out of the ordinary.
Feeling after eating the cupcake – 2
They were larger-sized cupcakes, but they didn’t leave you too full! It was certainly a block in my stomach, BUT not too bad. They did leave kind of an odd, unexpected soda taste afterwards, but I guess that is attributable to the fact that I have not made cupcakes with soda prior to this experience.
Overall Rating: 2.25
Betty Crocker Chocolate Cupcake Mix: ~$2.50, on sale at Ralph’s
Pillsbury Vanilla Icing: ~$2.00, not on sale at Ralph’s
*he was apparently hurt that I did not mention he was the chef of the birthday cupcakes. So please make a note of this.
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