Heavy Whipping Cream Strawberry Cup Cakes

Rose Mary Mogan

By
@cookinginillinois

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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Comments:

Serves:

12 to 24 depending on portions per serving

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 box
strawberry cake mix
1/3 c
vegetable oil
3 large
eggs
1 c
heavy whipping cream (used instead of water)
2 tsp
butter extract

Directions Step-By-Step

1
Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.
2
Empty 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.
3
Fill 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.
4
Remove from oven allow to cool completely, then frost with frosting of your choice. Garnish with colored sugar crystals & candy if desired.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy