This post is linked up at Hoosier Homemade’s Cupcake Tuesday!!
So, I have a cake order due Wednesday morning and when baking it last night, I ended up with lots of extra batter. I decided to use it for cupcakes.
My kids love them, my husband loves them… I love them. So… here they are.
I decorated these using huge frosting tips from Ateco. I love these tips and I try to find a way to use them every time I pull out my decorating stuff these days.
I also pulled out my brand new some primary colors cupcake liners and sugar pearls. I’m going to be using them for a upcoming order, so I ordered a few different kinds just to “play” with them. I got black sugar pearls, white sugar pearls, pearlized white sugar pearls, and rainbow sugar pearls.
And just so you know. You can break a tooth on sugar pearls. I didn’t literally break my tooth, but I hurt it. Bad.
Anyway, I also tried a new recipe for these cupcakes. For my other vanilla cake recipe, the cake is not truly white. Because it has vanilla pudding and whole eggs in it, it has a yellow tint.
Since I’m going to be doing a few wedding cakes this year and most brides want really white cake, I wanted to try a recipe for it. I used the one I found at SugarEd Lagniappe, except I omitted the almond extract (not a flavor I really like).
So, here’s my version of the recipe:
(also called White Almond Sour Cream Cake or WASC… except I omit the almond!)
1 white cake mix – I use Pillsbury
1 cup sugar
1 cup all-purpose flour
1 1/3 cup water
2 tsp clear vanilla extract
(or 1 tsp. vanilla + 1 tsp almond, if desired)
4 egg whites (for true white) or 3 whole eggs
1 cup sour cream
2 Tbsp. vegetable oil
Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. Bake at 325° (time depends on the size pans used*).
I was really impressed with this white cake recipe! It’s moist and delicious and a little dense (perfect for large tiered cakes and stacking)… and very white, of course!
*I baked the cupcakes for 18-20 minutes. I baked an 8″ round cake for about 35-40 minutes.
Anyway, other than nearly breaking a tooth, I had fun with my new sugar pearls! I love the way they look on cupcakes. And I hope you do too!!’