Another kind of crazy...

It’s a rare event when I make cupcakes just to make them and for us to eat them.  BUT if I am going to make cupcakes, just for the heck of it… if I can’t make lemon cupcakes (Andy gets all snarky about allergies and such) then it’s got to be vanilla cupcakes with chocolate frosting.  If you are looking for a ‘from scratch’ recipe with homemade frosting that will make your grandma envious or your culinary prowess... this isn’t the recipe for you.  If you are looking for a recipe for real people with a cake mix, boxed pudding and a can of frosting – ladies and gents we have a winner!
This is a very similar recipe to my lemon cupcakes… in fact the only difference to the cake is the flavor of pudding.  Whipping the heck out the batter makes for a dense but light cake.  Throw some fudgy frosting on there – done.  If you are really crazy toss some sprinkles on top.  Apparently I wasn’t feeling crazy… well… that kind of crazy.  That’s an entirely different discussion – my crazy.

Awesome Vanilla Cupcakes
What You Need!
1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
Frosting:
1 can of Chocolate Frosting

Make It!
HEAT oven to 350ºF. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Frost cupcakes with canned frosting.