In "Cupcakes: from the Cupcake Doctor", Ann Byrne's recipes call for an 18.25 ounce cake mix. All the Betty Crocker mixes in my store are 15.25 ounces. What gives? Do you think a 15.25 ounce mix would work?
Has anybody tried this?
I'm assuming the other brands such as Duncan Hynes and Pillsbury are around 15.25 as well, but I could be wrong.
So far, Pillsbury is still 18.25. I wonder when they are going to go to "industry standards" (which is double speak for less product for the same price). I don't know if the other will work. I don't use DH or BC.
IDK if it would work properly, but I would scale the recipe down to use the 15.25 oz mix (you would multiply all the amounts by .835) or just start weighing out your mix and store the remainder, not relying on one box to be one recipe's worth.
A lot of CM recipes call for mixes without pudding, so be sure to use either store brands or Duncan Hines. DH Signature cake mixes are still at 18.25 oz. I use French Vanilla when recipes call for white cake mix. This has also been discussed quite a bit on previous posts; try a search for Duncan Hines and you'll see some other ways to get around this change in size.
An extra 1/3 cup of mix is about what's needed to make up for the difference
Has anybody tried using the cake doctor recipes with the smaller mixes without changing anything else Cake mixes ca be very forgiving, I wonder if it would work OK?
i had to make 5 doz cupcakes yesterday and didn't realize the 15 oz mistake until they all sunk. I redid them all the second time using my scale and adding the 1.75 oz of cake mix from an extra box of mix. Second batch perfect. Lesson learned.