WOW! Has it been a heck of a week for me. I won’t even get into all of the details, but I completely see why I have not gained much weight. Isn’t it crazy how emotions play so much of a role in our weight? This week’s recipe is not a healthy recipe whatsoever, but it is just in time for Valentine’s Day and we all need sweets every now and then, right?
Classic Red Velvet Cupcakes
Ingredients:
• 1 pkg Duncan Hines® Red Velvet Cake Mix
• 1 1/4 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tub Duncan Hines® Classic Vanilla Frosting or Duncan Hines® Creamy Home-Style Cream Cheese Frosting
• Sprinkles or additional garnishesDirections:
Directions:
1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake
Baking Instructions:
1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
3. Bake following in a 13 x 9-inch pan for 35-38 minutes, or bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
4. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
5. Garnish, and enjoy!
My progress:
Length of Time: 35 weeks
Pounds Gained: 36
So, how did you do this week? Follow my weight loss (or gain) journey with the past Weigh Me Wednesday posts and keep me updated on your progress!
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