Best: Citrus Poppy Seed cupcakes
BASIC CAKE MIX
basic cake mix, above
orange rind, grated
powdered sugar, well sifted
Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine.
[To store: transfer to airtight container, store in cool dry place for up to 2 months; stir well before using.] - Makes enough for 4 cakes.
Cake: In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes.
Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
Pour into greased 9-inch square cake pan; bake in 375 oven for 35 minutes or until cake tester inserted in center comes out clean, then let cool in pan on rack.
Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended.
Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups.
NOTE: Cakes can be well wrapped and frozen for up to 2 weeks.
VARIATION: Bake as cupcakes in 18 paper-lined muffin cups in 375 oven for 20 minutes.