I used to be skeptical about using cake mix or other “baking” mixes in my baking. That’s not original enough! But then I thought about how busy I am with school and work that I sometimes just have to use shortcuts. I think that’s perfectly okay.
Look at this cupcake! Look at it! Isn’t it beautiful??? It is. I know it is. I would totally eat one of these on my wedding day, that’s for sure. Here is the original link to the recipe. Props to her!
1 (18.25 ounce) box white cake mix
1 C all-purpose flour
1 C sugar
3/4 tsp salt
1 1/3 C water
2 tbsp vegetable oil
1 tsp vanilla extract
1 C sour cream or greek yogurt
4 large egg whites
For the buttercream:
3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
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.
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.