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.
1 boxstrawberry cake mix
1/3 cvegetable oil
1 cheavy whipping cream (used instead of water)
2 tspbutter extract
How to Make Heavy Whipping Cream Strawberry Cup Cakes
- Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.