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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This was quick and easy. I used Kittencalskitchen copycat duncan hines boxed cake mix ( /recipe/copycat-duncan-hines-boxed-cake-mix-122139) but replaced shortening with butter and buttermilk with heavy cream and water. Also, I did not sift the dry ingredients. So the cupcakes were slightly dense. Ingredients:
1 1/4 cups sugar |
1/2 cup butter (or shortening) |
2 large eggs |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup heavy cream |
2/3 cup water |
2 teaspoons vanilla |
1/2 teaspoon almond extract |
Directions:
1. Set oven to 350 degrees.
2. Line muffin tins with cupcake wrappers.
3. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
4. Add in eggs and extract; beat very well for 5 minutes on high speed.
5. Add flour, baking soda and salt. (sift first for fluffier cake).
6. Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
7. Use an ice cream scooper to evenly distribute mix in muffin cups.
8. Bake for 15-20 minutes.
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