I am excited to share this recipe for White Wedding Cupcakes with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Sally Eggleston
In honor of: Pat Eggleston
White Wedding Cupcakes
- 1 box white cake mix (recommend “moist” cake mix – 18.25 oz box. Be sure to use the correct size cake mix.)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 2 Tbsp vegetable or canola oil
- 1 tsp vanilla
- 1 cup sour cream
- 4 large egg whites
Preheat oven to 325 degrees. Put cupcake liners in pan.
In a large bowl, whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with hand mixer for two minutes or until well blended.
Use ice cream scoop to fill prepared cupcake pan, fill about 3/4 full. Bake 18 minutes or until done. If desired, frost with Buttercream Frosting.
Makes 36 cupcakes.
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