Wedding Cupcakes

Cupcake Ingredients

1 box of White Cake Mix
1 cup of all-purpose flour
1 cup of sugar
A pinch of kosher salt
1 cup of sour cream
1/3 cup of water
3 egg whites
2 tbsp. of vegetable oil
2 tbsp. of pure almond extract
Tulip Cupcake Liners

Cupcake Instructions

With a hand mixer or in a stand mixer, mix dry ingredients on low. Add in all wet ingredients. Mix on low-medium speed for about 30 seconds, or just until combined. Stop mixing and use a rubber spatula to hand mix (overmixing will make them tough). Set cupcake liners into muffin pan and spray cupcake liners with cooking spray. Using a 2” ice cream scoop, fill the cupcake liners with 2 scoops of batter each. Bake at 350 for 18 minutes. Cupcakes are done when a toothpick insert comes out with some light crumbles on it (completely clean = overdone; wet = underdone).

Buttercream Frosting Ingredients

3 sticks of softened unsalted butter
A pinch of kosher salt
24 oz. or 1.5 lbs. of powdered sugar
1 tbsp. pure vanilla extract
2-3 tbsp. of heavy cream or milk

Frosting Instructions

With a hand or stand mixer, whip butter. Add in powdered sugar and salt. Mix until all combined. Add in vanilla and cream. Mix until desired consistency. Fill piping bag with wide tip (or gallon zip top bag) and squirt a plop of frosting onto each cupcake. Top your cupcakes with whatever works for the occasion. Shown here are sprinkles and a heart decoration for Valentine’s Day.