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Quick and Easy Cupcakes

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“This was quick and easy. I used Kittencalskitchen copycat duncan hines boxed cake mix (http://www.food.com/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.”
READY IN:
35mins
SERVES:
18-20
YIELD:
18-20 cupcakes
UNITS:
US

Ingredients Nutrition

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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