Prep

You will need:2 Eggs.2/3 cup Water.1/3 Cup Vegetable Oil.1. Heat oven to 350°F. Lightly grease bottom only of pan, or line muffin pan with paper baking cups.Tip! For easy cake removal, flatten a fluted coffee filter in bottom of pan and spray again.2. Pre-mix eggs, water and oil using a fork until frothy. Add cake mix and gently stir* with a spoon. Do not over mix. Pour batter into pan and spread evenly. For 12 cupcakes, fill muffin cups 2/3 full.3. Bake as directed below or until toothpick inserted in center of cake comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting, or top while warm with warm glaze or ganache (recipes below).Pan Size – One 8-inch Round … One 9-inch Round … One 8×8-inch Square … Muffin pan.Bake Time – 36-40 minutes … 32-36 minutes … 30-34 minutes … 16-20 minute.High altitude (Over 5,000 feet): Prepare as directed, adding 1 tablespoon flour and an additional tablespoon water.*Electric mixer not recommended.