Dress up your boxed cake mix

Halloween Cupcakes.jpg

Anyone who knows me knows I am not into baking. I hate following directions, I hate measuring out ingredients exactly right, and it just always goes wrong for me so it is not my thing! Every once in a while you have to make some delicious cupcakes so instead of stressing myself out trying to bake from scratch I researched ways to make a boxed cake taste better. I tested out the tips I saw had the best feedback and was very happy with the finished product.


The tips I used:

Add 1 more egg

Use melted butter instead of oil, double the amount (I melted the butter in the microwave). Many people said equal to oil but I tried double and it was so moist.

Use milk instead of water

Fill cups ¾ full

Preheat oven to 350 but reduce to 325 when you insert the cupcakes. Cook for 25 minutes


More tips you can try:

Instead of 1 egg, add 2 extra eggs to be very rich

Add 2 tsp Vanilla (the only reason I did not do this was that I made chocolate cupcakes

Coffee or soda instead of water

Sprinkle with sugar to keep from cake rising and to add a sweet crunchy texture. Rachael Ray suggested for cakes. I wouldn’t do it on cupcakes as you want them to rise and have that nice muffin top.

Add a tablespoon of Mayo to keep cake/cupcakes moist longer

Add lemon (citrus) zest to cake batter or frosting. I do this with cookie frosting and dough and it’s a game changer!!

Making your own icing to top your cake


P.S . Sorry  I didn’t have a good picture, I wasn’t planning on blogging these until I realized how good they were and that was after most of them were gone.


Happy Baking!




B’s Chicken Tortilla Soup

My Mom has been making this soup for our family forrrrreeevvvveeerrr (insert Sandlot voice). It is the first thing I crave when I am not feeling well. Over the years, I have adapted it into my own version. This soup is not only super easy, but it is a great base to customize as your own.


6 Cups Chicken or Beef Broth (I prefer Beef and usually go Low Sodium)

1 Small Onion

2 Garlic Cloves (I usually cheat and use the Minced Garlic from Trader Joes)

3 Chicken Breasts or meat from a Rotisserie Chicken if you are in a hurry

1 can of corn

1 can of Sliced Olives

¼ tsp Cumin

¼ tsp Salt

½ tsp Pepper

½ bunch of Cilantro (My hubby and I are obsessed with Cilantro!! Original recipe says ¼ Cup)


I usually cook the Chicken in my crockpot on Low for about 5-6 hours. When I do not think to do this in the morning, I grab a Rotisserie Chicken on my way home and just shred that up. If you do this skip adding salt to the soup.


Mix Broth, Onion and Garlic in a large stock pot over Medium High heat. Bring to a boil.


Add all ingredients except Cilantro and cook uncovered for 15 minutes.


Add Cilantro and cook for 5 more minutes.


Top with Chips and Cheese and Enjoy!!


Other add ins:


Zucchini** I add this with the Cilantro so it doesn’t get mushy

Canned tomatoes

Chopped Green Chilies



Other add ons:

Sour cream

Hot Sauce




Don’t be shy to comment your ideas. Sharing is caring 🙂