White Wedding Cake Cupcakes

Jenny made these beautiful cupcakes for an event at Adrians… They truly were DELICIOUS, DECADENT, DIVINE, DELIGHTFUL…Mmmmm!
(Did I mention EASY???)

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. 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.

Tips:

*Recommend: Duncan Hines “Moist” White Cake mix for this recipe.
*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)

Here is the Frosting Recipe:

wedding cupcake buttercream

Yield: Frosting for 12 cupcakes

Prep Time: 10 min

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

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.

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.

Source: RecipeGirl.com (Adapted from Food Network)

ADRIANS BOUTIQUE
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique
http://www.pinterest.com/adriansboutique

 

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