photo taken from recipegirl.com
Ingredients:1 (18.25 ounce) box white cake mix (Duncan Hines "moist" white cake mix is the BEST)
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 (use the REAL stuff, no low fat on this one!! Trust me!)
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 (I used a 1/4 measuring cup and it worked GREAT!)- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
**Recipe from recipegirl.com
**YUM...YUM....YUM....is all I can say!!! SO VERY GOOD!!!!!!!
**And since the recipe makes quite a few, I tried freezing some and then thawing out later and frosting and they turned out GREAT too!!!!
Wedding Buttercream Icing
Ingredients:
3 cups powdered sugar
1 cup butter, at room temperature (DO NOT substitute butter with marjarine)
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
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.
**For the icing I used a 12 in decorators bag and 2D Wilton icing tip to pipe on my icing
**You can add color to the icing if desired
**I am IN LOVE with this icing!! It pipes VERY well and stays fluffy for days! No hard crusty icing! Blech!
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