Recipe by TheCookinMom
I searched high and low for a way to make a cake from a boxed mix so other preschool moms could easily use the recipe for class parties (my daughter has food allergies). The challenge - when using egg substitutes, the box mixes just don't rise well and tend to crumble apart. These actually hold their shape, have a nice flavor (very sweet!), and are so easy to make. If you don't like the flavor of banana, you can substitute 1/3rd cup of applesauce instead. They do better at holding together if they are refrigerated overnight before serving.
Top Review by tbolick
I used a chocolate mix instead of the yellow cake mix (after checking for allergens). It was yummy. All the kids loved it. I thought it tasted a bit like a chocolate banana bread, which was not a bad thing at all. It was a bit crumbly, even after a stay in the fridge, and the tops were a bit flat. But it was still very tasty.
- 1 (18 ounce) box yellow cake mix (look carefully at allergen list)
- 1 1⁄3 cups water
- 1⁄3 cup vegetable oil
- 1 banana (ripe and mashed)
- 1 teaspoon baking powder
- 1 tablespoon vinegar
Directions See How It's Made
- Preheat the oven to 350.
- Line 24 muffin cups with cupcake papers.
- Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl.
- Scrape the sides of the bowl and blend on medium speed for another 2 minutes.
- Pour the batter into the muffin cups.
- Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes).
- Be careful not to overfill the cups. This recipe truly does make 24 cupcakes.
- Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting.
- Frost with a purchased dairy and egg free frosting or make your own to use.
- I find that they are less crumbly if you refrigerate them overnight before serving.