DISCLAIMER: we are not claiming that either of us are either engaged or married to the men of our dreams.
We bought the necessary items and sped home (Taylor's version of course, which means getting passed on the shoulder by less than agressive drivers) with high hopes. We quickly realized we forgot to watch this week's Keeping Up With the Kardashians (another favorite). After a humorous episode, we realized that nothing motivates baking like Kris's unruly behavior towards Bruce Jenner--our personal fave--
After setting the oven to 325, we strictly followed the recipe we found (which we have posted below along with the website it came from)
When the cupcakes were done, we set them out to cool and our icing adventure began. Whats a cupcake party without a disaster, right?
Our icing was off to a good start, after all, we had been working on it while the cupcakes were baking. A few taste tests into our icing shenanigans, we decided a hint of lemon would complete the flavor. However, Beverly Hills Nanny was playing in the background, and a particularly appalling moment caused Olivia to "slightly" overestimate the amount of lemon extract needed. What was intended to be a nice hint of flavor led to 3 more cups of powdered sugar, 2 more sticks of butter, and 2 more tablespoons of heavy whipping cream--as well as half the bottle of vanilla extract.
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| Tay and Olive's Original Cupcake Creation |
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| Pinterest Cupcake |
Gotta go, Oprah's calling!
Over and Out
Recipe:
http://www.recipegirl.com/2007/03/16/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 cup sour cream
4 large egg whites
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 cup sour cream
4 large egg whites
Directions:
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Tips:
*Recommend: Duncan Hines has reduced the size of their boxed cake mix now... so I'd use Pillsbury or Betty Crocker instead (look for 18.25 ounces)
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.
*You can use either regular or light sour cream for this recipe, but heck... since it's a wedding cupcake and you want it to be as delicious and moist as possible, I recommend going for the full-fat kind.
*Add 1 teaspoon of almond extract (in addition to the vanilla) if you wish to have a different flavor.
*Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
*You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.









