heavy whipping cream strawberry cup cakes
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.
prep time
10 Min
cook time
25 Min
method
Bake
yield
12 to 24 depending on portions per serving
Ingredients
- 1 box strawberry cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup heavy whipping cream (used instead of water)
- 2 teaspoons butter extract
How To Make heavy whipping cream strawberry cup cakes
-
Step 1Line muffin tins with paper liners. I like to spray each one Lightly. Preheat oven to 350 degrees F.
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Step 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. -
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Other Desserts
Tag:
#Quick & Easy
Keyword:
#tasty
Keyword:
#fresh moist delicious
Method:
Bake
Culture:
American
Ingredient:
Flour
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