Cake Mix From Scratch Recipe - Instead Of Buying Into Shrinkflation Mix At The Market

I usually buy ingredients in bulk.  Flour, for example, I get in a 25 Pound bag that sits on the floor in the kitchen.

When the greedy people in the large food corporations decided to shrink the sizes of boxed mixes from 15.25 ounces to 13 (and a bit), I got angry. 

It would change the recipes and really it is quite a bit sleazy.

So I decided I would test out one of the recipes for a cake mix.

Works for me and I am sure it will work for you.  Oh and it's much cheaper since you are using bulk ingredients.

I used All Purpose Flour which is higher in protein than the usual Cake Flour.  I suggest using up the Cake Flour in the house.  The higher protein content in the AP Flour makes for a tougher baked good.  It was acceptable, but it turned a light cupcake into a muffin consistency.

The quick recipe for two cupcakes (about 100 calories each) is a simple ratio:

1.5 ounces (42g) of Cake Mix
1 ounce (28g) of Milk
1 level teaspoon cocoa is optional and you get really good chocolate cupcake.

Bake at 450F for 12 minutes.

If you want more, scale that ratio up.  I know you have a calculator somewhere!

Ingredients:

• 1 1/4 cups (10 ounces) Cake Flour
• 3/4 cups  (6 ounces) Sugar
• 1 1/4 teaspoons Baking Powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt

The recipe is enough for a single layer cake in a greased 13x9 pan baked at 350F.

To use, add to the mix:

• 1/2 cup milk
• 1/2 cup Vegetable Oil
• 2 Large Eggs
• 1/2 teaspoon Vanilla Extract

Bake at 350F for 20 Minutes or longer until a toothpick inserted in the middle comes out clean.

I have made cupcakes with this at 450F (yes, higher temp) for 12 minutes.  Perfect add in for when you have the oven running making frozen foods.