Advanced

White-on-White Wedding Cupcakes

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

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

false

(14 Ratings)

14 Ratings

5 spoons 64%

4 spoons 29%

3 spoons

2 spoons

1 spoons

Member Reviews (5)

4520d556-fd43-4a92-954b-1ae3e597e01d

Pin It

PREP TIME
30 Min
TOTAL TIME
1 Hr 45 Min
SERVINGS
24

1: box Betty Crocker® SuperMoist® natural vanilla or white cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: package (4 oz) white chocolate baking bar

1: container Betty Crocker® Whipped fluffy white frosting

1: tablespoon powdered sugar

Save $$$ on your favorite brands

1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes.
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 powdered sugar through small strainer over cupcakes. Store loosely covered.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Make your own cupcakes! Get more easy food ideas, prep guide and planning tips for a Do It Yourself Spring Wedding Reception!

Try a practice run well in advance of the wedding, then you'll know exactly what to expect. You can make the cupcakes up to 2 weeks ahead of time. Wrap unfrosted cupcakes well with plastic wrap; freeze. Six hours before frosting, remove from the freezer and loosely cover. Frost, loosely cover and serve within 24 hours.

For a lovely presentation, consider cupcake wrappers from a website like fancyflours.com.