Wedding Cake Cupcakes

Happy Friday Thursday!!

Today is my Friday :) 

Ok. I won't rub it in anymore....

I have a yummy recipe to share with you....

Wedding Cake Cupcakes!

I know what you're thinking... Why wedding cake? Well I can't explain why. You'll just have to take my word for it that these are the most amazing cupcakes ever. 

EVER. 

I topped my wedding cake cupcakes with a Swiss vanilla meringue buttercream icing.

And multicolored sprinkles. :)

To.Die.For.

{i made these last night per my mother's request}

White Wedding Cake Cupcakes

Ingredients: 

1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract

1 teaspoon almond extract
1 cup sour cream
4 large egg whites

Directions:

Preheat the oven to 325 degrees. Line cupcake pans with liners. {Note: this recipe makes approximately 36 cupcakes}

In a large bowl, whisk cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. {I used my stand mixer with the paddle attachment}

Fill prepared cupcake tins about 3/4 full. Bake about 18 minutes, or until a toothpick inserted in the center comes out clean.

Swiss Vanilla Meringue Buttercream

Ingredients:

5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract

Directions:

To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

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I finally reached 200 followers! You guys are the bomb.com! :)

I may or may not have something special for y'all next week. 

Stay tuned!

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In a few short hours, Corby and I will be College Station bound. I am so excited to go home!

We haven't been to CS since Christmas. That may be the longest I've ever been away from the town I grew up in! 

I can't wait to see my parents. I'm so close to my parents and I miss them so much!

Looking forward to a long weekend filled with graduation, Aggie baseball, Wings N More, family, and Mother's Day! 

Happy Thursday and happy weekend!