White Wedding Cupcakes (a white mix cake-over!)

These wedding cupcakes are made with a mix- but a “made-over” mix. They are the most dense, moist and delicious cupcakes ever- you’d never guess they aren’t 100% made from scratch!

Have you ever heard of a “cake-over”? It’s when a cake mix has a make-over into a recipe that tastes completely made from scratch. I’ve tried lots of these, and I actually love them- but I’d never found one for plain white cake that I liked. I was invited to bake wedding cupcakes for my friend Shanell this summer and I decided I’d better figure out a fix before then!

Here’s my secret: white chocolate pudding. I use this flavor all the time in other recipes, and it is AMAZING. I also have used pudding mix in cake-overs before, and this pudding is WHITE- so it doesn’t change the color of your cake!

Shanell’s colors are teal and purple, so I practiced my decorating on these. Aren’t they fun??

Here is how we made these dense, delicious cupcakes: (printable recipe here)

INGREDIENTS:

• One boxed white cake mix (I like Duncan Hines mixes the best- personal preference!)
• One (3.3 oz) package of Jell-O brand white chocolate pudding
• 1 cup of milk
• 1/3 cup of oil
• 4 egg whites
• 2 sticks (one cup) of salted butter, at room temperature
• 2 sticks (one cup) of unsalted butter, at room temperature
• 2 teaspoons of clear vanilla flavoring
• 3 cups of powdered sugar
• Food coloring gels, and sprinkles as desired.

DIRECTIONS:

• Preheat oven to 350F degrees.
• Combine cake mix, pudding, milk, oil, and egg whites in a mixing bowl and beat on high for 2 minutes. 
• Evenly divide into 24 cupcake liners placed in tins and bake for about 18-20 minutes at 350F degrees.
• Cool completely.
• Make frosting by combining butters, vanilla and powdered sugar in a large mixing bowl.
• Beat on high until light and fluffy (3-4 minutes)
• Add coloring if desired (if you want pure white frosting you’ll need to add white food coloring to off-set the yellow tinge given by the butter), and mix well. 
• Place a decorating tip in the corner of a large zip-top bag, fill with frosting, seal well, and pipe frosting on top of each cupcake. 
• I used these cupcake toppers (aren’t they SO cute?!?) and these sprinkles.
• Enjoy!!!

My thoughts: These taste like a made-from-scratch recipe. A really good one! BUT they are so much easier to make! 🙂 I’m really excited to make these in large quantities this summer!!! Maybe I will add some pictures from the wedding once I am back! For now, enjoy the cake-over 😉 ~r

We have piles of favorites in the cupcake category here…! Hard to share just a few- but here are some other recipes you might enjoy: (click on a photo to see the recipe)