White Sour Cream Wedding Cake Cupcakes (WASC Cake)

Happy Memorial Day!

White Wedding Cupcake

I thought I’d take a picture of one of our last minute cupcakes and let you know I used White Wedding Cake Cupcakes recipe from Recipezaar (adapted version below). It was okay – definitely still tasted like cake mix, but was very good.  The kids loved it. I’m not sure what the point was in adding all the extra ingredients to cake mix unless it was extra moistness, but now I can mark the recipe off my list of things to try.

Update: This is a popular cupcake. One thing to note, though, is that cake mix boxes now contain a smaller amount (about 16 ounces) of mix, and to date, I have not tested this recipe with only 16 ounces of mix. I’m thinking the best bet might be to use one 16 ounce box and weigh out enough of a second box to make 18.25 ounces. I’ll update this recipe as soon as I try it. It kind of makes me wonder what’s going to happen with all the Cake Mix Doctor recipes which start with 18.25 ounces of cake mix.

White Sour Cream Wedding Cake Cupcakes
 
Prep time
Cook time
Total time
 
Easy recipe for cupcakes that uses cake mix, flour, sugar and other ingredients to extend the mix. Makes box cupcake taste like scratch!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 30
Ingredients
  • 18.25 ounces of white cake mix
  • 1 cup (4.5 ounces) all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoons salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup sour cream, room temperature
  • 4 large egg whites
Instructions
  1. Preheat oven to 325 degrees F. Line muffin tin with 30 paper liners.
  2. In a mixing bowl, combine all the dry ingredients and stir well. Add the remaining ingredient and stir to mix, then beat with a mixer for about 2 minutes or until smooth and creamy. Fill the cupcake liners a little more than half full. Drop the pans lightly on the counter to bring air bubbles to the top.
  3. Bake on center rack or center rack and lower rack (changing racks halfway through if using two racks) for 22-25 minutes or until cupcakes spring back when lightly touched and are slightly brown around the edges.
Notes
Yield will vary depending on what size cupcake liners you use.

— ENJOY THE WEEKEND. Read more about Memorial Day.

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Comments

  1. says

    I wrote a little Memorial Day poem, but it started bugging me so I erased it. It was about a cupcake who dropped in to say hello ;).

  2. sc says

    Dear Anna,

    What frosting recipe did you use? It looks very yummy…do you mind sharing?

    sc

  3. says

    SC,

    I used Pillsbury vanilla with a few drops of blue food coloring. Shhhhhhh ;).

    The cupcakes were a last minute addition. My daughter decided that the grown-up cakes weren’t good enough for the kids and wanted to make her own cupcakes for the under 10 set. So I baked up a batch of cupcakes using the recipe above, gave her a couple cans of frosting, some food coloring and sprinkles and let her get creative. I had planned to make the frosting myself, but I had just made a batch of cream cheese frosting and a batch of malted milk frosting and didn’t feel like starting in on a batch of buttercream.

    Excuses, excuses.

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