VANILLA
CAKE OR CUPCAKES
CAKE OR CUPCAKES
FOR DAIRY FREE
sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN
spread and omit cream cheese.
FOR VEGAN
sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°
INGREDIENTS
1 PACKAGE OF SUPERIOR BAKES VANILLA
CAKE MIX
4 EGGS
½ CUP OLIVE OIL
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
CAKE MIX
4 EGGS
½ CUP OLIVE OIL
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP VANILLA EXTRACT
GARNISH:
SPRINKLES OR CHOCOLATE CHIPS
SPRINKLES OR CHOCOLATE CHIPS
DIRECTIONS
CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, and olive
oil, until the consistency is smooth and thick and there are no
large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, vanilla extract and sweetener
until combined. Increase speed slowly to a high speed until
icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
1. Mix with a whisk or stand mixer, cake mix, eggs, and olive
oil, until the consistency is smooth and thick and there are no
large visible clumps.
2. Line a muffin tin with 12 liners. The batter should fill a little
more than half the liner. (Alternatively, line a 9” cake round
with parchment or tin foil, spray with cooking oil and pour
batter into cake pan)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk
together butter, cream cheese, vanilla extract and sweetener
until combined. Increase speed slowly to a high speed until
icing resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!
Comments