FR
MENU
  • Save
    2
  • Print
    3
  • Twitter
    0
  • Pinterest
    1
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

White-on-White Wedding Cupcakes

white-on-white wedding cupcakes Dessert
White-on-White Wedding Cupcakes
  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 24
  • Pinterest
    1
  • Print
    3
  • Save
    2
  • Email
    0

Wow friends and family with beautiful cupcakes that get a jump start from cake mix and ready-to-spread frosting. ...MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment