White Wedding Cake/Cupcakes

By cgipe

Ingredients

• 1 1 1 box white cake mix
• 1 1 1 cup all purpose flour
• 1 1 1 cup granulated white sugar
• 3/4 3/4 3/4 teaspoon salt
• 1 1/3 1 1/3 1/3 cups water
• 2 2 2 tablespoons vegetable or canola oil
• 1 1 1 teaspoon vanilla extract
• 1 1 1 cup sour cream
• 4 4 4 large egg whites
• Icing
• 3 3 3 cups powdered sugar
• 1 1 1 cup (2 sticks) butter, at room temperature
• 1 1 1 teaspoon vanilla extract
• 1 to 2 1 to 2 2 tablespoons whipping cream (heavy or regular)

Preparation

Step 1

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 an 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.

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.