Cue JAWS music…
When deciding what to take for our Jimmy Buffett tailgating experience, I of course thought of making cupcakes! I made the Margarita cupcakes but also wanted something more traditional… I saw a picture of some beach and shark cupcakes and thought they were really cute and very fitting.
As usual, when I make more than 1 kind of recipe, I make one from scratch and one from a box. I made the margarita cupcakes from scratch and used the WW Diet Coke method on these babies.
Diet Coke Cupcakes – 2 WW pts
1 box cake mix – I used Devil’s Food
1 can of diet coke – any variety will do – I used Diet Dr Pepper
1 egg white (to help hold it all together)
Follow directions on box for cake or cupcakes except use only ingredients listed above.
I used store bought frosting that and dyed it blue.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I too didn’t have a pan big enough for a water bath. I just cooked it for 1 hour and 30 minutes and then let it cool on a wire rack for 30 minutes. I didn’t even cool it in the oven. I haven’t tasted it yet, so I don’t know if it turned out ok…but it looks just like my other that I made.
Hey if it tastes good who cares what it looks like?!
Regardless of how it looks, it’s the taste that matters! My cheesecakes look similar when I don’t do a water bath. Another idea with cheesecake is to make cheesecake truffles with leftovers (that is, if you even have any!) 🙂
If you get an answer to your cake running over problem would you mind sharing it? I had the same problem, despite the fact my pan met Dorie’s requirements. I’m also curious where I went wrong.
I’ve had similar problems, especially with the cracking, which I believe is from cooking too long. Once I started taking cheese cakes out based on time and not appearance the problem went away. I think a lot of cooking still takes place from the internal heat…just a theory…BTW, great marble effect on your cake!
Aawwww poor little cheesecake. To be honest I am not sure why your cheesecake fell but I know when I make cheesecake mine always bakes more evenly when I use a water bath also if the internal temperature reaches 160F (don’t quote me) it starts to make the cheesecake crack. Maybe next time don’t bake it as long? Either way taste is the most important IMO. 🙂
Clara @ iheartfood4thought