Citrus Cake With Zested Creme Chantilly
One taste of this simply sweet cake and you'll be asking, "Where were you on my wedding day?" (Or at least, "Where were you last Wednesday when I was craving cake?") A great idea for a Mother's Day recipe, too!
- 1 box vanilla cake mix
- 1 can pineapple packed in juice (not syrup)
- 3 eggs
- ⅓ cup vegetable oil
- 1 pint heavy cream
- ¼ cup powdered sugar
- 1 orange
Preheat oven to 350°. Empty the contents of the cake mix box into a large mixing bowl.
Drain the juice from the canned pineapple into a measuring cup—you will need 1¼ cups of the juice.
Add juice, oil and eggs to the mix and beat at high speed for 3 minutes.
Line cupcake tray with cupcake liners and fill each till it is 2/3 full.
Bake for 25-30 minutes until cake tops spring back when touched lightly.
Let cool completely before topping with whipped cream.
Zested Crème Chantilly: Pour the heavy cream, powdered sugar and the zest of 1 orange in large mixing bowl.
Beat until stiff peaks form (if you are using a stand mixer, use the whisk attachment).
Spread on cooled cupcakes with a knife or pipe.
- Note: You will need a microplane (a.k.a. zester) for this recipe.
- For a birthday party, make both the cupcakes and crème Chantilly the day before and simply combine them on the big day. The more you can get done and cleaned up early, the more you can enjoy your kid's special day.
Submit!
