Meg’s Cooking Corner

Tuesday, June 1, 2010

White Wedding Cupcakes

Spring and summer brings weddings, and lately a trend has been to serve cupcakes instead of wedding cake. My friend recently had only two weeks to organize a beautiful wedding and reception for her sister. The day before the wedding we got together and decorated 120 cupcakes in my home. It was a lot of fun, and they turned out lovely. The recipe for these moist cupcakes comes from Recipe Girl. The recipe saved us some time as it begins with a cake mix, and it's important to simplify things if you have a lot of cupcakes to make! You can make the cupcakes ahead of time and freeze them unfrosted, then pull them out a day before you need them to frost them. Decorating tips are listed after the recipe. I will be using this recipe a lot this month for several birthday parties!

White Wedding Cake Cupcakes

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
2 Tbsp vegetable oil
1 tsp pure vanilla extract
1 cup sour cream
4 large egg whites

Preheat oven to 325F. Place cupcake liners in cupcake pans (you'll need approximately 36). 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. Use ice cream scoop to fill prepared cupcake tins about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Yield: 36 cupcakes

-Add a tsp of almond extract (in addition to the vanilla) if you wish to have a different flavor.
-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.

Wedding Cupcake Buttercream

3 cups powdered sugar
1 cup butter, at room temperature
1 tsp vanilla extract
1 to 2 Tbsp whipping cream

In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another three minutes. 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. Yield: Enough to frost 12 cupcakes    
*This recipe doubles or triples well

Decorating Tips:  I use a Wilton 1M tip to do the frosting swirl. We decorated the cupcake with edible sugar pearls. It's easy to customize the frosting and/or pearls and sprinkle colors to match the colors of the wedding. There are also many fancy cupcake liners out there now. My friend displayed them on a table on several different silver cupcake stands, with a small round cake centered in the middle of the table for the bride and groom to cut into. Decorate with tulle, ribbon and fresh flowers around the table.


Debbi Does Dinner Healthy said...

Cupcakes are awesome! These look great and gorgeous. Thanks!

Rainy Day Farm said...

Yummy! Got any left? I may have to make those this week. Now my mouth is watering.

The Schultz Clan said...

Thanks for posting the recipe. After we talked Sunday I remembered you had a food blog! Yummy, they look great. Ashley will have fun with these.

Julie said...

These look beautiful!!

Lisa@BlessedwithGrace said...

Yum! I want one! Thanks for linking to Tempt My Tummy Tuesday.

April@The 21st Century Housewife said...

Your cupcakes look absolutely beautiful - and perfect for a wedding!

Jasey said...

These are beautiful and I love the cake recipe! It is wonderful to have fabulous standbys that you know work! Thanks for linking such a YUMMO recipe to Tuesday Tastes! People's Choice Award polls are open, stop by and vote for your fav when you get a chance!

Happy Day,
Jasey @ Crazy Daisy