(by Shirley McNevich)
1 box Duncan Hines strawberry cake mix
2 cups Breakstone's sour cream
3 eggs
1/4 cup water
1 jar strawberry preserves (NOT jelly)
In a mixer add strawberry cake mix, sour cream, eggs and water--beat until mixed. Place cupcake liners into muffin tins and fill each 1/2 full with batter. Drop 1/2 tsp. of strawberry preserves into the center of the batter in each liner. Put more batter on top of each cupcake until they are all about 3/4 full with batter. Bake at 350 degrees for 25-30 minutes. Cool completely. Frost as desired.
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