Heavy Whipping Cream Strawberry Cup Cakes
Rose Mary Mogan
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 box
- strawberry cake mix
- 1/3 c
- vegetable oil
- 3 large
- 1 c
- heavy whipping cream (used instead of water)
- 2 tsp
- butter extract
1Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.