Wedding Cake Cupcakes/Cake/ Vicky

By vickysue_4

Ingredients

• Frosting:
• 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
• 3 cups powdered sugar
• 1 cup butter, at room temperature
• 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.

Details

Adapted from recipegirl.com

Preparation

Step 1

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.

*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.