Note: I’m not usually one to use a boxed cake mix and doctor it up… I’m more for the entirely homemade recipes. But this one caught my eye and looked good. I’m glad I used it. They turned out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.
WHITE WEDDING CAKE CUPCAKES
www.RecipeGirl.com
1 box white cake mix (I use Duncan Hines Moist)
1 cup all-purpose flour
1 cup granulated sugar
¾ tsp salt
1 1/3 cups water
2 Tbs vegetable oil
1 tsp pure vanilla extract
1 cup sour cream (use regular or light)
4 large egg whites
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.
Yield: 36 cupcakes
Cooking Tips
*Add a tsp. 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.
Recipe Source: Adapted from weddingcake101.com
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I was a little hesitant to try this out since it was a doctored cake mix recipe, but it was really very, very good!!
-San Diego, CA
4 Comments
What type of icing tip was used?
Here’s a blog post that I wrote about these cupcakes- explaining tip #’s etc. http://www.recipegirl.com/2009/03/17/how-to-make-wedding-cupcakes/
I made these cupcakes today for my sister’s 24th birthday, they turned out AWESOME and my sister loved them! Thanks for the recipe!
I made this recipe more than a dozen time now. It’s perfect everytime. Thank you for sharing this wonderful foolproof recipe. My daughter & her friends always request for the cupcakes after every last performance.