Monday, November 24, 2008
Made these cupcakes for Thanksgiving last year and I'll probably make them again this year. Simple, tasty, and easy to transport. It is a wine cake recipe that has been a part of my family gatherings since I was small, usually in bundt cake form. Also, my husband's family isn't real big on sweets so a cupcake without frosting is right up their alley.
1 box white cake mix
1 small box instant vanilla pudding
3/4 cup vegetable oil
3/4 cup sherry wine
1 tsp nutmeg (although we sometimes leave it out)
1 tsp almond extract (although we always leave it out)
Mix all ingredients together and beat for 5 minutes at medium speed. Put into a greased Bundt pan and bake for 45 minutes in a 350 degree oven.
Or, as in this case, put in muffin tins and bake for however long the boxed mix says to bake cupcakes.
When cooled, sprinkle generously with powdered sugar.