Years ago before the who cupcake craze, cake batter was cupcake batter, and vice versa. Now it is common for people to say different batters are better for one or the other. And they say some cakes don't do well as a large batch, or baked in a large pan. So, before I waste money on ingredients, could someone please tell me if this "cupcake recipe" makes a good cake and if the recipe can be tripled and if it will bake in a 14" pan?

I am very new to scratch baking, but the strawberry mix freaks me out. It is neon pink, and you know that ain't right ....but, man is a mix forgiving! You can do anything with it.