White-on-White Wedding Cupcakes

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.

Prep Time

30

Minutes

Total Time

1:45

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 200
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 160mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.