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Wedding Cake Cupcakes Recipe

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This recipe for Wedding Cake Cupcakes is from Cocktails to Caramel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25 ounce) Duncan Hines box Moist White cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites
Directions:
Directions:
Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor. *You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean. Frost with frosting of your choice.

 

 

 

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