Wedding Cake and Cupcake Recipe

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I don’t usually buy Martha Stewart’s “Living” magazine but the great cupcake pictures on the cover of this month’s issue really caught my eye.  The first thing I thought of was how easy it would be to adapt those cupcakes for use at a wedding reception.

As you know, wedding cupcakes are all the rage right now.  They are easy to make, easy to serve, and look great at the Big Party.

And if you’re thinking of making your own wedding cake or cupcakes, this is an idea that has some great appeal.  They can be made a batch at a time and frozen.  And nothing could be easier to transport.

So. inspired by the cover on “Living” this month, I decided to make some cupcakes. If you haven’t picked up this month’s issue of Living, do so the next time you’re out.  There are some very creative ideas for cupcakes and decorating in that issue.  I will be posting more variations on those ideas (frosting and decorating too) for wedding cupcakes coming soon.

I used the wedding cake recipe featured below.  Don’t be thrown off by my choice of sprinkles.  I was not making these cupcakes for a wedding!

I decided to line my cupcake pans with the standard blue liners. Again, these weren’t for a wedding.  If I were making these for a formal celebration I would use plain white cupcake liners, probably Wilton’s white liners as they are heavier.  Don’t you just love the blue and the steel gray together though?

I made the recipe below and it made almost 36 cupcakes.  I filled the cups with a cookie scoop (such a great tool for this) and filled them about half way.  As you can see. they did not dome like standard cupcake mixes do.  I like that.  It made them very easy to frost.

Here is a cupcake cut in half so you can see what great texture it has.  The cupcake itself is a very moist cake with a bit of weight to it.  It is perfect for a wedding cake or cupcake.

Whether you’re looking for a wedding cake recipe or just making something special for your sweetie, this recipe is one that you must try.

White Almond Sour Cream Wedding Cake Recipe

1 box white cake mix (Betty Crocker or Pillsbury)

1 cup flour

1 cup sugar

3/4 tsp. salt

1 1/3 cups water

1/8 cup vegetable oil

1 tsp. vanilla extract

1 tsp. almond extract

1 cup sour cream

4 large egg whites

Place all dry ingredients in a large mixing bowl and stir together with a whisk.  Add remaining ingredients and beat on medium for 2 minutes.  Pour into greased and floured cake pans or cupcake tins.  Fill about half way full.

Bake in a preheated 325 degree oven until tests done.