Shirley Temple Cupcakes

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Here’s the scenario: it’s a lazy Sunday morning. You’re enjoying a nice cup of oil when the phone rings.

“Hello? Oh, hello human friend! You’re in the neighborhood? Of course, come on by! I just put cupcakes in the oven, I’d love to share!”

But wait! You just powered on! You don’t really have cupcakes in the oven! Ahhh!

Thanks goodness you always keep a cake mix, can of soda, and whipped cream in a can just for disasters like this!

In 30 seconds (or less!) you’ve whipped up the batter, cleaned the entire house, mowed the lawn, and re-shingled the roof!

Of course, this doesn’t account for oven pre-heating time for you humans. Just another perk of being a robot, I guess.

Shirley Temple Cupcakes
makes 12

1 cake mix (I used Cherry Chip)
1 12 oz can of soda (I used Sprite)
1 can whipped cream

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, combine cake mix and soda. Mix thoroughly. (If you don’t get all of the little lumps out, don’t worry.)

3. Fill each baking cup 3/4 of the way full. Bake for 15-18 minutes, or until toothpick inserted in center comes out clean. Transfer to wire rack and allow to cool completely before frosting with whipped cream.

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