Saturday, May 25, 2013

White Wedding Cake Cupcakes w/ Buttercream Icing

I'm a little bit of a cupcake snob. Don't get me wrong, I love pretty much all desserts. But a cupcake has to be really good for me to really like it. I'd prefer a mediocre brownie or cookie over a mediocre cupcake.

But what's funny about that is that cupcakes are somewhat of a weakness. I tried to make them for a friend once (in the fall) and the icing turned into glaze...


So now that I've explained my mixed emotions about cupcakes, here's a recipe that I LOVE. They're White Wedding Cake Cupcakes with my mom's amazing buttercream icing. They're moist and fluffy and just so delicious.

I actually made them in February to bring to school, but we had a snow day the next day! Safe to say that my figure struggled a little bit that weekend trying to 'get rid of them'.

 
My family enjoyed them a lot.


And even though the icing looks a bit messy, it's because it's the BEST homemade icing you'll ever have. I'm not kidding. My mom uses it on all of her cakes and I could eat it by the spoonful (...and so what if I already have?).

I made them for the last day of school yesterday (HELLO senior year!) and I was really excited for my friends to finally get to try them.

 
 
I LOVE that it makes so many of them: 36!
 
White Wedding Cake Cupcakes w/ Buttercream Icing
 
Ingredients
 
Cupcake
  • 1 box of white cake mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 3/4 tsp. salt
  • 1 & 1/3 cup water
  • 2 tbsp. oil
  • 1 tsp. vanilla extract
  • 1 cup sour cream (I only had 1/2 cup of sour cream and so I just used that and 1/2 cup of plain Greek yogurt...still turned out pretty well!)
  • 4 large egg whites
Icing
  • 1 cup/1 stick solid regular flavor Crisco
  • 1 tsp. clear almond flavoring (this is what makes it so good)
  • 2 tbsp. water
  • 4 cups sifted powdered sugar
Directions
  • Preheat oven to 325 degrees and place cupcake liners in pans.
  • Mix together cake mix, flour, sugar, and salt. Add remaining ingredients and mix until smooth (about 2 minutes).
  • Pour batter into cupcake tins, about 3/4 of the way. Bake for 18 minutes or until toothpick is clean.
  • To make the icing: beat Crisco until fluffy. Add the almond flavoring and water and mix well. Add the powdered sugar and beat until creamy.
  • Frost your cupcakes and enjoy!
 
-Meredith

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