Friday, February 17, 2012

White Wedding Cupcakes

To be fair, I wanted to show that I have tried other cake recipes. This one was billed on Pinterest as "the best cupcake/cake batter recipe ever." (Pin here.) Worth a try, right? I decided to test it out back in the fall before my son's birthday, just in case it really was better than my scratch butter cake recipe. They're supposed to be white (i.e. no egg yolks), but I made the mistake of trying to separate my eggs over the mixing bowl, so one egg yolk did slip in accidentally. I don't think it affected things much, though.

These were pretty good. We certainly ate them all. It's a doctored cake mix recipe, which I don't mind, but my scratch butter cake is better, as are my own "cake mix additives" (I'll post them sometime later). I don't care for the tang of the sour cream. It became less pronounced over the first 2-3 days, then started to reassert itself near the end. (I realize most folks don't have cake hanging around for a week, but it took that long for us to eat them all! It makes a ton.) If you like that kind of tank in your cakes, you might like these. Like I said, not bad, but I have two other recipes I prefer, so I probably won't make these again. That's not a reflection on the recipe, just my personal tastes.
White Wedding Cupcakes

  • 1 (18.25 ounce) box white cake mix (recommend Duncan Hines)
  • 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

  • Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 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- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Cool completely, then frost as desired.

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