Happy birthday Cake mix
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Celebrate good times (come on!) with a 4-ingredient cake mix you can make in the microwave! It’s gluten free and dairy free (if you use non-dairy milk). This recipe is easy enough for little ones to help out with and while the mix is sugar-conscious, it’s still deliciously sweet.
INGREDIENTS
1 pkg Happy Birthday Cake Mix
2 eggs
1⁄2 cup milk, your choice
1⁄3 cup oil
2 tsp vanilla extract
Toppings (optional): whipped cream, strawberries, powdered sugar
PREPARATION
In a large bowl, whisk cake mix with eggs, milk, oil, and vanilla until just combined.
Scrape batter into lightly oiled 8" round silicone cake pan.
Microwave, uncovered, on high 5 min. Rest in pan for 6 min; invert onto wire rack to cool. Or, bake in preheated 325° F oven for 40–45 min, or until a toothpick inserted in centre of cake comes out clean. Cool 10 min before unmolding.
Let cool completely before adding toppings, if desired.
NUTRITIONAL INFORMATION
Per serving: Calories 220, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 31 g (Fibre 0 g, Sugars 18 g), Protein 3 g.
TIPS
To make a funfetti cake, fold 1 tbsp rainbow sprinkles into the batter before microwaving or baking.
Microwave cooking time may vary based on microwave wattage. Baked goods cooked in the microwave taste best when eaten the same day.
If using nut or soy milk, remember to choose unsweetened options!
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‘Tis the season for holiday baking! For some minty, merry magic, peppermint patty cupcakes are at your service. Bake the cupcake base ahead of time, pop ‘em in the freezer, then pull them out for special get-togethers or bake sales. Prep the ganache and toppings the day of serving so they stay fresh.
Ingredients
BASE
1 pkg Happy Birthday Cake Mix
2 eggs
1⁄2 cup milk, your choice
1⁄3 cup oil
1 1⁄2 tsp vanilla extract
1⁄2 tsp peppermint extract
GANACHE
1⁄2 cup dark chocolate chips
1⁄4 cup whipping cream
Toppings (optional): York® Peppermint Patties (cut into quarters) or snowflake sprinkles
Preparation
Preheat oven to 325° F. Generously oil two Muffin Makers.
In a large bowl, whisk cake mix with eggs, milk, oil, vanilla, and peppermint until just combined. Divide batter evenly into pans.
Bake 15–18 min, or until a toothpick inserted in center of cake comes out clean. Cool in pan 10 min; unmold onto Cooling Rack placed on Sheet Pan.
Meanwhile, for the ganache, measure chocolate chips into a medium bowl. Pour cream into a microwave-safe measuring cup. Microwave on high until mixture is hot and starts to bubble, about 30–45 sec. Pour over chocolate, ensuring chocolate is covered by the cream; let stand for 1 min. Whisk until chocolate is melted and smooth. Refrigerate until slightly thickened and pourable, about 20 min.
Drizzle icing over cupcakes. Garnish with toppings, if desired.
Nutritional Information
Per serving (1 cupcake): Calories 220, Fat 12 g (Saturated 3.5 g, Trans 0 g), Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 27 g (Fibre 1 g, Sugars 17 g), Protein 2 g.
Tips
In a pinch? Use store-bought chocolate icing instead of preparing ganache.
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Put the joy back in baking with a cake mix you can count on and a recipe that even kiddos can make! Gluten-free and sugar-conscious, this layered number grabs fresh summer flavours and sweetness from real fruit. It's perfect for birthdays, potlucks, or any special occasion. We count weekends as special!
INGREDIENTS
1 pkg Happy Birthday Cake Mix
2 eggs
1⁄2 cup milk, your choice
1⁄3 cup oil + more for brushing
2 tsp vanilla extract
1 cup frozen strawberries
1 tbsp Summer Berry Sweet Dip Mix, or sugar
3⁄4 cup whipping cream
PREPARATION
Preheat oven to 325° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner. Lightly brush with oil.
In a large bowl, whisk cake mix with eggs, milk, oil, and vanilla until just combined.
Pour batter onto pan and spread to edges. Bake 23–25 min, or until a toothpick inserted in the centre comes out clean. Let rest 10 min, then invert cake onto Cooling Rack. Let cool completely.
Meanwhile, using an electric beater, beat whipping cream until stiff peaks form.
In a small, microwave-safe bowl, combine strawberries and dip mix. Microwave, uncovered, on high 1 min, or until hot. Gently mash with a fork.
To assemble, cut cake into 3 equal rectangles. Place bottom layer on a platter. Spread 1⁄4cup whipped cream and 3 tbsp berry mixture over top. Top with next layer and repeat.
Spread remaining whipped cream over entire cake and top with remaining berry mixture.
NUTRITIONAL INFORMATION
Per serving: Calories 220, Fat 12 g (Saturated 4 g, Trans 0 g), Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 25 g (Fibre 0 g, Sugars 15 g), Protein 2 g.
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Celebrate special occasions—or even ordinary ones—in an epic way! This party-perfect treat is sugar-conscious but still delivers sweet, vanilla flavour with fun, rainbow bursts. Serve with a dollop of prepared Summer Berry Sweet Dip and berries.
INGREDIENTS
1 pkgHappy Birthday Cake Mix (Pack of 2)
2 eggs
1⁄2 cup milk, your choice
1⁄3 cup oil
2 tsp vanilla extract
3 tbsp rainbow sprinkles
Topping (optional): vanilla icing
PREPARATION
Preheat oven to 350° F. Place Perfect Petites on Sheet Pan. Lightly oil wells.
In a large bowl, whisk cake mix with eggs, milk, oil, and vanilla until just combined. Fold in sprinkles. Divide batter evenly between petites. Don’t overfill; batter will rise.
Bake 20–22 min, or until a toothpick comes out clean. Let cool completely before unmolding and icing, if desired.
NUTRITIONAL INFORMATION
Per serving: Calories 70, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 10 g (Fibre 0 g, Sugars 6 g), Protein 1 g.
TIPS
This recipe is Epic-Life friendly. Wrap individually and freeze for dessert-on-demand.
