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
  • 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
  • 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
  • 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!

1 comment:

  1. I appreciate everything you have added to my knowledge base.Admiring the time and effort you put into your blog and detailed information you offer.Thanks. sublime cupcakes


Well thank ya for wanting to leave a comment! I love reading what you think! xoxo