White Wedding Cake Cupcakes
Yield: 36 cupcakes
Prep Time: 15 min
Cook Time: 18 min
Prep Time: 15 min
Cook Time: 18 min
White Wedding Cake Cupcakes
I'm not usually one to
use a boxed cake mix and doctor it up. I'm more accustomed to using
entirely homemade recipes, but this one caught my eye and looked good.
These turn out delicious, moist and fluffy cupcakes- perfect for holding
buttercream frosting.
Ingredients:
1 (18.25 ounce) box 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
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:
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. 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.
3. 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.
2. 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.
3. 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.
Tips:
*Recommend: Most companies have
downsized the size of their cake mix. Some readers have made this
recipe as indicated using the smaller size mix and still had great
success. Others bought a 2nd mix and added in the missing ounces to the
first box. It's up to you on what you want to try. Reading through
some of the comments on the post may help...
*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.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*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.
*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.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*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.
Source: RecipeGirl.com (Adapted from weddingcake101.com)
http://www.recipegirl.com/2007/03/16/white-wedding-cake-cupcakes
This recipe has been featured in a how-to post on The Recipe Girl blog: How to Make Wedding Cupcakes.
If you have questions about this icing and wedding cupcakes… it may be
helpful to read through the comments/questions/answers below the
recipe- many of your questions may be answered there!
http://www.recipegirl.com/2007/03/16/white-wedding-cake-cupcakes
Wedding Cupcake Buttercream
40191.1k1346k
Yield: Frosting for 12 cupcakes
Prep Time: 10 min
Prep Time: 10 min
Wedding Cupcake Buttercream
This is my go-to recipe
for icing basic cupcakes and wedding cake. It's so easy to make, and it
works through a piping bag well.
Ingredients:
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
Directions:
1. In
a large bowl, with a hand or stand mixer, cream together sugar and
butter on low speed. Mix until well blended. Increase speed to medium
and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.
Tips:
*This recipe doubles or triples well.
*There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
*Do not try to replace the butter with margarine or shortening- it won't work out well.
*Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
*For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting.
http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
*There is no need to sift the powdered sugar, unless you're worried that your sugar is quite lumpy.
*Do not try to replace the butter with margarine or shortening- it won't work out well.
*Add in color, if desired. I like to use colored gel paste instead of liquid food coloring- then you're not messing with adding additional liquid to the perfect consistency of the frosting. Gel paste is sold at craft stores and baking supply shops.
*For the cupcakes in the photograph above, I used a 1G Tip by Bakery Crafts to pipe the frosting.
http://www.recipegirl.com/2007/03/16/wedding-cupcake-buttercream/
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