White Cake Mix - From Scratch Because The Box is Shrinking

I bake, a lot.  So I have been collecting recipes to replace Boxed Mixes as well as for things that I need to have in the house.  When you have a calorie budget of 3000 calories a day to support your athletics, you have to prepare.

Recently the common "Boxed Cake Mixes" got "shrinkflationed".  They went from 15 ounces to 13.33 ounces.  Or so.  

No.  Just, No.  That. Is. Greed.  

F. U. Betty.

Especially when the recipe for making a Boxed White Cake Mix is so easy that you can keep it in a jar, on your counter, for up to a year.  

After that, you are on your own, although I have had "some success" adding Baking Powder and Baking Soda to a mix and reviving it.  Salty, but it can "work".

Just use the stuff, you will enjoy it, and this particular mix is what you probably have in your kitchen already.


Instructions:

• Add the ingredients to a bowl.
• When ready to use, bake at 350F/180C for 20-25 minutes.
• The cupcakes in the picture took me 22 minutes in a "calibrated oven".

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cups cane sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

To make the 12 cupcakes:

• Preheat oven to 350F/180C
• One batch makes one layer of cake or 12 cupcakes of 2 Oz/56g each.
• Yes, I measured with a gram scale.
• Add the mix to a large mixing bowl.
• Add 1/2 cup milk.
• Add 1/2 cup neutral oil (I cheated and used olive oil).
• 2 large eggs, scrambled.
• 1 1/2 teaspoon vanilla extract.
• Mix well, pour into cupcakes or your baking pan.
• Bake 20-25 minutes until toothpick put into the middle comes out clean.
• A cake pan will take longer, 25-35 minutes.