WHITE "WEDDING CAKE" CUPCAKES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (18.25 ounce) box white cake mix (look for store brand)
1 c. all-purpose flour
1 c. granulated white sugar
3/4 tsp salt
1 1/3 c water
2 Tbsp.vegetable or canola oil
1 tap vanilla extract
1 c. sour cream
4 large egg whites
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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 a toothpick inserted in center comes out clean.
Top with John's Buttercream Icing found in the desserts>et cetera section. |
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Number Of
Servings: |
Number Of
Servings:36 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: 1.Name brand box cakes have reduced the size of their boxed cake mix now... so I a store brand. Sometimes I buy two and weigh out the difference needed for a full 18.25 ounces.
2.You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
3. Add 1 teaspoon of almond extract (in addition to the vanilla) for that special wedding cake flavor.
4. You can also use this mix to make a layer cake. Pour into greased and floured cake pans. Bake until a toothpick inserted in center comes out clean.
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