White Cupcakes
1 (18.25 ounce) box white cake mix (I like 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. Makes about 36 cupcakes.
Buttercream Frosting
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
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.
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.
Scoop into a piping bag and pipe decoratively onto cupcakes,
or spread onto cupcakes as desired.
Recipes from recipegirl.com
