DYI Christmas gift: Homemade Chocolate Cake Mix paired with a cupcake kit that includes festive cupcake liners and decorative picks!
Homemade Chocolate Cake Mix
1 ¾ cups all-purpose flour
1 3/4 cups granulated sugar
1/2 cup unsweetened cocoa powder (not Dutch process)
1/3 cup instant nonfat dry milk (if granules are coarse, whirl it in the blender to make a fine powder which dissolve quickly when liquids are added to mix)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
When ready to bake:
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
For the cake mix: Whisk together the sugar and cocoa; add flour, dry milk, baking powder, baking soda, salt and continue to whisk until all ingredients are combined. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
To bake: Preheat the oven to 350° F. Place paper liners in pans for 24 cupcakes. Or, line two 9-inch cake pans with parchment. Coat with cooking spray.
Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes.
For cupcakes: Fill each cup 2/3 full. Bake until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.
For cake: Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.