I had the pleasure of meeting Anne Byrn, author of The Cake Mix Doctor, recently and learned that she has launched a line of all-natural cake mixes to simplify the cake-baking process for those who, like me, may be somewhat challenged, intimidated or just too busy when it comes to baking from scratch. I can attest that her mixes are easy to use and taste like the real deal. As a special treat, I asked Rebecca Gordon of Buttermilk Lipstick to develop some recipes to share with you all using Anne’s mixes, which can be found on the shelves of your local Publix. 

Rebecca:

Anne and I met years ago in the Southern Living test kitchens. She was just beginning work on her first cookbook, The Cake Mix Doctor. We sampled delicious cake after delicious cake … she was on to something. Several years and cookbooks later, Anne has developed her own line of cake mixes that can be found at Publix stores. Anne was gracious enough to send a few boxes of her cake mix for me to try. I wanted to channel her passion and creativity, so I developed a few ideas to share with you. I’m not fibbing when I tell you that this is the best cake mix I have ever had. Ever. Nothing “off” or “artificial.” If you are a touch nervous about preparing a cake from scratch, Anne has done all of the legwork for you. All you need is her cake mix. Simply follow the instructions to make memories that are sure to last a lifetime. Visit Anne Byrn’s site to find out what she is up to and learn about her cookbooks, cake mixes and more: cakemixdoctor.

Lemon Poppyseed Cupcakes with Streusel Topping

Scrumptious!

Scrumptious!

 

Streusel Topping for Lemon Poppy Seed Coffee Cake

Rebecca Gordon
Makes 2 dozen
5 from 1 vote
Course Dessert
Cuisine American

Ingredients
  

  • For the Streusel
  • 1/4 cup all-purpose flour
  • 6 Tbsp. sugar
  • 2 Tbsp. cold unsalted butter

Instructions
 

  • Combine all of the ingredients until crumbly. Set aside.
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Lemon Poppyseed Cake

5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 {21.6-oz} box The Cake Mix Doctor’s Old Fashioned Yellow Cake Mix
  • 1 cup lowfat Greek yogurt
  • 1/2 cup unsalted butter softened
  • 3 large eggs at room temperature
  • 2 tsp. poppy seeds
  • 1 tsp. lemon zest
  • 3 Tbsp. lemon juice

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place the cake mix, yogurt, butter, eggs, poppy seeds, lemon zest and lemon juice in the bowl of an electric stand mixer. Using the paddle attachment, beat on LOW speed 30 seconds, scrape down the bowl, then beat on MEDIUM speed 1 minute, until the batter is smooth and thickened.
  • Lightly grease 2 {12-cup} muffin tins with cooking spray. Divide the batter evenly among the cups. Sprinkle the streusel mixture evenly over the batter, pressing lightly. Bake 15 to 20 minutes, until the cake springs back lightly when pressed in the center.
  • Cool in the pans for 5 minutes. Gently remove the cakes using a paring knife, if necessary, and place on a wire rack to cool completely, about 1 hour.
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The Lemon Glaze

5 from 1 vote
Course Dessert
Cuisine American
Calories 474 kcal

Ingredients
  

  • 1 cup plus 1 Tbsp. powdered sugar
  • 1/2 tsp. lemon zest
  • 2 Tbsp. lemon juice

Instructions
 

  • Stir together all of the ingredients and drizzle over the cooled cakes.

Nutrition

Calories: 474kcalCarbohydrates: 122gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgFiber: 1gSugar: 118gVitamin C: 15mg
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So light and fluffy!

So light and fluffy!

Testing Notes from the Kitchen of Buttermilk Lipstick:

Expect a moist and dense cake, the perfect texture for a morning breakfast treat. The lemon flavor is subtle in the cake, and the glaze lends a nice lemony punch. The streusel adds a wonderful texture to the cakes. Expect a sandy texture that’s a bit loose. I used the higher end of the time range for perfectly baked cakes. Your oven may run slightly warmer or cooler than mine. It’s always a good idea to begin checking for doneness on the low end of the bake time.

I like a glaze that holds its shape when drizzled. You can control the drips by adding a little more juice for a thinner consistency or by adding more powdered sugar for a thicker one. Take your time when drizzling, and move a small spoon in a back and forth motion over the cakes for a bakery finish look. I used my husband’s monogrammed baby spoon; it was the perfect size.

Scrumptious!

Scrumptious!

Mexican Chocolate Cupcakes

Mexican chocolate cupcakes

Mexican chocolate has a delicious cinnamon scent.

Mexican Chocolate Cupcakes

Rebecca Gordon
Makes 2 dozen
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 277 kcal

Ingredients
  

  • 1 {26.2-oz} package The Cake Mix Doctor’s Deep Dark Chocolate Cake Mix
  • 1 cup lowfat Greek yogurt
  • 1/2 cup unsalted butter softened
  • 1/3 cup chocolate syrup
  • 1/3 cup water
  • 3 large eggs at room temperature
  • 2 tsp. ground cinnamon

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place the cake mix, yogurt, butter, chocolate syrup, water, eggs and cinnamon in the bowl of an electric stand mixer. Using the paddle attachment, beat on LOW speed 30 seconds, scrape down the bowl, then beat on MEDIUM speed 1 minute, until the batter is smooth and thickened.
  • Place 24 paper cupcake liners in 2 {12-cup} non-stick muffin tins. Divide the batter evenly among the cups. Bake 20 to 25 minutes, until the cake springs back lightly when pressed in the center. Note: The cupcakes may rise over the pan surface slightly.
  • Cool in the pans for 5 minutes. Gently remove the cupcakes using a paring knife, if necessary, and place on a wire rack to cool completely, about 1 hour.

Nutrition

Calories: 277kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 7gCholesterol: 62mgSodium: 328mgPotassium: 156mgFiber: 2gSugar: 19gVitamin A: 307IUCalcium: 94mgIron: 2mg
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Mexican Chocolate Frosting

Rebecca Gordon
Makes enough for 2 dozen cupcakes
5 from 1 vote
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Servings 12

Ingredients
  

  • 1 {4-oz} unsweetened chocolate bar chopped
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 5 Tbsp. milk
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla extract

Instructions
 

  • Melt chocolate in a glass bowl on HIGH power in the microwave, stirring every 30 seconds, until melted and smooth {about 1 to 11/2 minutes}. Cool 8 minutes.
  • Beat the butter in the bowl of an electric stand mixer using the paddle attachment on MEDIUM speed until light and airy. Stop to scrape down the sides of the bowl as necessary. Add 2 cups powdered sugar and 2 Tbsp. milk and beat on LOW speed, then increase to HIGH speed until incorporated. Add the cinnamon and vanilla. Beat in the remaining 2 cups powdered sugar and 2 Tbsp. milk on LOW speed then increase to HIGH speed. Beat in the cooled chocolate and remaining 1 Tbsp. milk. Beat until light and airy.
  • Position a #9825 star tip in a disposable piping bag. Fill the bag 2/3 full with frosting and pipe onto cupcakes. Do not overfill the bag. Expect to fill the bag about four times to decorate all of the cupcakes.
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Testing Notes from the Kitchen of Buttermilk Lipstick:

Expect a moist, rich chocolate cake perfumed with lovely cinnamon notes. I wanted to contrast the dark chocolate flavor with a frosting that was more like milk chocolate. The unsweetened bar works well to achieve this when paired with the powdered sugar. I found the higher end of the bake time worked well in my oven. Use the bake range as your guide. The cupcake liners will be a touch more full than the yellow cake mix batter. When removing them from the pans after they are baked, gently loosen any cake from the muffin tin surface with a paring knife. I used Wilton brand silver non-stick muffin tins. Look for disposable piping bags at super centers, craft, and cake supply stores. Louise’s Cakes N Things in Hoover, AL, carries an array of piping tips. Trust me. These wonderful mixes will be your new go-to for fresh and delish cake from “scratch.” Enjoy!

 

Thanks, Rebecca!

styleblueprint_rebecca-gordon-headshot_july_2013Rebecca Gordon is a Southern lifestyle expert, as well as media personality, cook, writer, hostess and football fanatic. After a 13-year career with the magazine she grew up learning to cook from with her mom, she recently stepped away from running the Southern Living test kitchens to launch her own brand that speaks to all her passions — food, fashion, style and beauty. Most everything on Buttermilk Lipstick ties back to her obsession with Southern food and cooking and always includes a favorite song. Find out more here: Buttermilk LipstickAnd enjoy this tune from Rebecca as you lick the beaters and the bowl: “I Can See Clearly Now” by Johnny Nash. Click this link to listen: www.youtube.com.