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White-on-White Wedding Cupcakes

White-on-White Wedding Cupcakes
  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 24
Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting.
March 7, 2011


  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and egg whites, called for on cake mix box
  • 1 pkg (4 oz) white chocolate baking bar
  • 1 tub Betty Crocker* Whipped Fluffy White Frosting
  • 1 tbsp (15 mL) icing sugar


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake mix as directed on box for 24 cupcakes, using water, oil and egg whites.
  • 2
    To make chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Frost cupcakes with frosting. Sprinkle each with about 2 teaspoons white chocolate curls, using toothpick to lift curls.
  • 3
    Lightly sprinkle icing sugar through small strainer over cupcakes. Store loosely covered.

  • How-To: If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

No nutrition information available for this recipe
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