When you’re short on time but big on aspiration, this recipe will definitely save your life! 2-Ingredient 7UP Cupcakes make delicious and simple Strawberry Shortcakes in a jiffy.
Dierks Bentley’s “What was I thinking?” kept going around inside my head. Seriously, I must have had a little something wrong (or a lot) with my head that day, to even consider catering dessert for two hundred people (wedding dinner). Not just dessert, strawberry shortcake, made with cake, strawberries and whip cream. Did I mention it was for two hundred people?
As I sat there, pen and paper in hand, trying to figure out exactly what I would need to bake enough angel food cake for a large crowd like this, I opened up a cookbook that had a bunch of old recipes inside and guess what? There was a recipe for a cake that you only needed 2 ingredients and promised to taste like angel food cake.
But …
– one ingredient was a box cake mix (gasp!).
– and the other was a can of 7UP (double gasp!).
Who knew, back in the day, they used these types of ingredients? Could I do this too? Especially when I make it quite known that I cook mostly from-scratch recipes and I do prefer it. After pondering over the idea of boxed cake, I did it!
Confession time! This wasn’t my first time using a box cake mix in a recipe, have you ever made a dump cake? Sounds a little disgusting but I promise you, it’s not. When you’re wanting something easy and delicious for dessert try my 3 Ingredient Crock Pot Apple Dump Cake. It’s a dump and walk away deal. Hence, the “dump” part. Not what you thought, right!
You’ll love this recipe because:
- it’s easy to make
- you only need 2 ingredients
- the cupcakes are versatile
- end results are moist, fluffy and yummy cupcakes
That’s all I have to say. For those who wish to stick to the “made from scratch” recipe, that’s totally ok. I needed fast with a yum factor of 10 plus and I got it!
What you’ll need for this recipe:
- 1 white cake mix
- 1 can of 7UP
- 24 muffin tins
- Oil to grease the pan or muffin liners
- Fresh strawberries
- Whip cream (real stuff and you can whip it or buy it)
Here’s how you make it:
- Preheat the oven to 350 degrees.
- Grab a large bowl and empty the cake mix and 7UP into it.
- Beat it until it’s smooth.
- Grease the muffin tins or line them.
- Fill muffin cups 1/2 full.
- Bake for 15 to 18 minute.
- Remove from the pan, cool.
- Spoon sliced strawberries over each cupcake.
- Garnish with whip cream
Update: best results happened when I baked the cupcakes for 20 minutes (in my oven) and totally chilled them before removing from the pan.
It’s kind of a fun recipe – the batter fizzes up when you dump the 7UP in the bowl, don’t panic, it’s normal 😉 This is the perfect recipe to get the kids to help with. Oh, if you love strawberries, you’ll want to try this Strawberry Rhubarb Yogurt Custard Pots.
If you’re wondering how the catering went – it went swimmingly, darlings. Next up, from-scratch muffins for a weekly executive meeting, wish me luck 😉
- 1 white cake mix (box)
- 1 can of 7UP
- 1 container of fresh strawberries
- Ready made REAL whip cream (or whip your own)
- Muffin tins (24)
- Oil for the tins (or muffin cups)
- Preheat the oven to 350 degrees
- Grease the muffin tins with oil or line with paper cups
- Empty the contents of one cake mix into a medium bowl
- Add in a can of 7UP
- Using a whisk or electric hand mixer, beat the batter until smooth
- Fill each muffin cup to 1/2 full
- Bake for 18-21 minutes
- Remove from the pan and cool.
- Wash and slice the strawberries in a seperate bowl.
- Scoop a spoonful of berries onto of each cupcake.
- Top with whip cream and top with more berries.
- This recipe is so versitile that you make anything you wish with it. Whip up a caramel sauce and pour it warm over the cupcakes and add a little whip cream. Frost them as you typically would. Eat them plain, they are that good.
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