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Wedding Cupcakes

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Wedding Cupcakes
  • Prep 60 min
  • Total 1 hr 25 min
  • Servings 24
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Dress up ordinary cupcakes with an assortment of eye-catching decorations.
Apr 20, 2011

Ingredients

  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • White paper baking cups
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tubs Betty Crocker* Creamy Deluxe* Vanilla Frosting

  • White chocolate curls
  • Pink rose petals
  • Handmade paper, cut into 8x1 1/4-inch strips
  • Decorator sugar crystals or edible glitter
  • Ribbon

Steps

  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 2
    Frost cupcakes with frosting. Choose from these decorating options: Top cupcakes with white chocolate curls or rose petals; Wrap handmade paper around each cupcake; attach permanent double-stick tape; Sprinkle decorator sugar crystals or edible glitter over frosting; Wrap ribbon around each cupcake and tie in a bow.

Expert Tips

  • Tip 1
    Kitchen Tips: Look for edible flowers and/or rose petals in the produce department of the grocery store. Edible flowers have not been treated with chemicals so are safe to eat.

Nutrition Information

No nutrition information available for this recipe
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