heavy whipping cream strawberry cup cakes
(1 rating)
Desserts doesn't get much easier than this recipe, when you use a Boxed variety cake mix, and Canned Frosting. I made these moist and delicious Cup Cakes for my husbands Christmas Party. I used Heavy whipping cream instead of the liquid called for in the recipe. It made them light moist and quite tasty. Used a canned frosting because it was 3:30 in the AM and I was exhausted. They really exceeded my expectations on the moistness scale, & looked festive enough to enjoy. Haven't gotten the feed back from work but I am sure they enjoyed them.
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(1 rating)
yield
12 to 24 depending on portions per serving
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For heavy whipping cream strawberry cup cakes
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1 boxstrawberry cake mix
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1/3 cvegetable oil
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3 lgeggs
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1 cheavy whipping cream (used instead of water)
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2 tspbutter extract
How To Make heavy whipping cream strawberry cup cakes
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1Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.
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2Empty contents of cake mix into a medium size bowl. Add the oil, eggs, Heavy Whipping Cream and extract. Beat about 2 minutes till batter is smooth. Following general directions on box.
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3Fill each muffin cup about 2/3's full. Place in oven and bake for 19 to 23 minutes. Checking after 19 minutes have elapsed, to see if additional time is required.
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4Remove from oven allow to cool completely, then frost with frosting of your choice. Garnish with colored sugar crystals & candy if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Heavy Whipping Cream Strawberry Cup Cakes:
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