4.30.2013

white cupcakes

Next in my arsenal of cupcakes are these white cupcakes.
Don't let the simple title of this recipe fool you. These babies are DEADLY for your waistline, I tell you.  They are kind of like Lays chips, where you can't eat just one.  They are heavy enough to hold a sturdy frosting, moist and important for a mom of small children - not crumbly. 

Another side note:  I realize there is a cheesy Thomas the Train cupcake wrapper on these.  When we were at the Holy Grail of Kitchen Stores, Orson Gygi, Mr. Liam saw these and LOVED them.  As in kissing the packaging loved them.  And, well, it was his birthday so I gave in and bought them for him.  And would someone else join me in writing a petition to the world that just because our kids like a certain character doesn't mean that everything.single.thing they own doesn't need to be that character?  It would really help me in my idea that everything should, and deserves to have style and be pretty. Or manly since I have all boys.  




White Cupcakes
recipe from here by Recipe Girl

Makes approximately 36 cupcakes

Ingredients
1 (18.25 ounce) box white cake mix
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

Directions
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. 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.
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.
*Note* This recipe also works well in a regular cake pan for large cakes as well.


White Buttercream
recipe from here by Recipe Girl

Ingredients
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

Directions
1. 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.
2. 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.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

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