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Sunday, January 20, 2013

White Cupcakes

Perfect White Cupcakes
Makes approximately 36 cupcakes

This recipe will consistently turn out delicious, moist and fluffy cupcakes- perfectly dense enough for holding buttercream frosting.

1 (18.25 ounce) box white cake mix**
1 cup all-purpose flour
1 cup granulated white sugar
1/2 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable oil
1 teaspoon vanilla extract or almond extract
1 cup sour cream
4 large egg whites

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

2. In a mixer bowl, combine cake mix, flour, sugar and salt. Add remaining ingredients and beat for 1 1/2 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.

**Most companies have downsized the size of their cake mix. I have made this recipe as indicated using the smaller size mix and still had great success. Or you can use a 2nd mix and add in the missing ounces Either way they turn out great!

*You can use regular sour cream, light sour cream or greek yoghurt.

*You can also use this mix to make cake. Pour batter into greased and floured cake pans. Bake at 325 until toothpick inserted in center comes out clean.