Hippity-Hoppity-Easter’s-On-Its-Way Carrot Cupcakes~
Ideal to whip up in no time with
company on their way for Easter!
Using Duncan Hines Decadent Carrot Cake Mix
and believe it or not. . .
a can of Diet Ginger Ale!
Along with some ready-made
Cream Cheese Frosting~
I saw Hungry Girl’s tip on Food Network
using an 18.25-oz. box moist-style cake mix
and substituting the oil and eggs
with a 12-oz. can diet soda!
This was not a moist-style mix, but I already had it so I thought I would experiment and try it with cupcakes~
Carrot Cake Cupcakes, adding Diet Ginger Ale!
These cupcakes were moist, delicious, and oh so quick & easy~
perfect if you’re in a hurry and need a sweet treat
to take or serve!
I followed the box directions for mixing the package of carrots and raisins included in the Duncan Hines cake mix, with hot tap water and letting stand 5 minutes.
Drain the excess water, mix with the dry ingredients and add your diet soda. You could use diet lemon-lime or club soda~ I thought diet ginger ale would complement the carrot cake flavor.
Bake 20 – 25 minutes at 350 degrees, following the guidelines for baking cupcakes on the back of the box mix.
Hungry Girl’s flavor suggestions include yellow cake mix + diet cream soda, lemon cake mix + diet lemon-lime soda, and devil’s food cake mix + diet cherry cola.
I sprinkled some chopped pecans on
top of the cream cheese frosting.
If you’re not wild as a March Hare :)
about ready-made frosting,
for these cupcakes.
Everybunny will enjoy these cupcakes,
that hopped straight from a box
and a can of diet ginger ale!
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