White-on-White Wedding Cupcakes

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

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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.