Wednesday, 6 June 2012

ANGEL WHITE CUPCAKES

This recipe was found on one of our favorite recipe sites http://www.recipegirl.com/. We are not fans of cake mixes but with the addition of a few added ingredients these cupcakes are absolutely amazing and we highly recommend. The butter cream icing is  NOT a sweet icing but smooth and creamy.


Angel White Cupcakes
Yield: 20-24 cupcakes

Ingredients:

1 (2 layer) 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. 20-24 depending on the size).
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:

  1. Recommend: Betty Crocker cake mix
  2. You can use either regular or light sour cream for this recipe, but we use regular as we want it to be as delicious and moist as possible, We recommend going for the full-fat kind.
  3. Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.
  4. You can also use this mix to make a cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Butter Cream Frosting
(recipe also from the Recipe Girl Website)

Yield: Frosting for 12 - 20 cupcakes
Ingredients:
3 cups powdered icing sugar
1 cup butter, at room temperature (do not margarine)
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream


Directions:
1. In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
3. Scoop into a piping bag and pipe decoratively onto cupcakes, or spread onto cupcakes as desired.

Tips:
This recipe doubles or triples well.
Do not try to replace the butter with margarine or shortening- it won't work out well or taste as good as butter.
Add in color, if desired.
For the cupcakes on the blog post I used a 1G Tip by Wilson
I sprinkled them with Wilton Sugar Pearls
Tips for decorating with 1M tip : http://www.wilton.com/technique/1M-Swirl

Link to Recipe: Angel White Cupcakes
Combine cake mix, oil, eggs, sour cream, water, flour and sugar
Fill muffin cups 3/4 full and bake

Test with tooth pick and cool on wire rack

Combine butter and icing sugar 

Add vanilla and cream and continue to beat until light and fluffy

Fill decorating bag with icing and decorate with Wilton 1M star tip

This were decorated using a Wilson 1M star tip


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