Recipe From: Shiree Christensen
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
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: Most companies have downsized the size of their
cake mix. Some readers have made this recipe as indicated using the smaller
size mix and still had great success. Others bought a 2nd mix and added in the
missing ounces to the first box.
*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.
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