Mini Strawberry Cream Cupcake Sandwiches
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10Prep Time Minutes
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15Total Time Minutes
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11Number of Ingredients
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24Servings
Ingredients
- 3 1/3 cups (432 g) French Vanilla Cake Mix
- 1/2 cup (125 mL) water
- 1/3 cup (75 mL) vegetable oil
- 3 eggs
- 1/2 tsp (2.5 g) baking powder
- PAM® Original No-Stick Cooking Spray
- 4 oz (125 g) brick style plain cream cheese, room temperature
- 1/3 cup (75 mL) strawberry jelly
- 1/4 cup (32 g) icing sugar
- 1 cup (250 mL) 35% whipping cream
- 1/2 cup (64 g) chopped strawberries
Directions
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Step one
Preheat oven to 350°F (180°C). Whisk cake mix with water, vegetable oil, eggs and baking powder until well combined.
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Step two
Spoon 1 tsp (5 mL) rounds of batter onto 2 paper-lined baking sheets coated with cooking spray to make 24 rounds.
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Step three
Bake for 3 to 5 minutes or until lightly golden and cake tester comes out clean when inserted into center of cakes; cool completely.
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Step four
In large bowl, beat cream cheese, jam and icing sugar with electric mixers until light and creamy. Add whipping cream and beat until stiff peaks form. Fold in chopped strawberries and refrigerate until ready to use.
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Step five
Sandwich 2 tbsp (30 mL) strawberry cream between 2 mini cakes. Store in refrigerator until ready to serve for up to 6 hours.
Tips
Dust with ice sugar if desired before serving.
Preparation images
Mini Strawberry Cream Cupcake Sandwiches
