Directions:
- Set oven to 350 degrees.
- Line muffin tins with cupcake wrappers.
- In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
- Add in eggs and extract; beat very well for 5 minutes on high speed.
- Add flour, baking soda and salt. (sift first for fluffier cake).
- Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
- Use an ice cream scooper to evenly distribute mix in muffin cups.
- Bake for 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 655.28 Kcal (2744 kJ) | ||
| Calories from fat | 267.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.77g | 46% | |
|---|---|---|---|
| Cholesterol | 167.57mg | 56% | |
| Sodium | 505.35mg | 21% | |
| Potassium | 119.5mg | 3% | |
| Total Carbs | 85.82g | 29% | |
| Sugars | 37.02g | 148% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 41.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 314.89 Kcal (1318 kJ) | ||
| Calories from fat | 128.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.31g | 46% | |
|---|---|---|---|
| Cholesterol | 80.52mg | 56% | |
| Sodium | 242.84mg | 21% | |
| Potassium | 57.42mg | 3% | |
| Total Carbs | 41.24g | 29% | |
| Sugars | 17.79g | 148% | |
| Dietary Fiber | 0.9g | 8% | |
| Protein | 4.8g | 20% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.5mg | 6% | |
| Calcium | 19.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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