White-on-White Wedding Cupcakes

Name: White-on-White Wedding Cupcakes
Prep time: 30 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix or 1 box Betty Crocker™ Super Moist™ White Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 1 package (4 oz) white chocolate baking bar; 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting; 1 tablespoon powdered sugar

Ingredients:5
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/24/2022

White-on-White Wedding Cupcakes

Ingredients:5
Servings:24

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

White-on-White Wedding Cupcakes

Prep time:30 min
Total time:1 hr 45 min
Ingredients:5
Servings:24

Ingredient

1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix or 1 box Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 package (4 oz) white chocolate baking bar
1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
1 tablespoon powdered sugar

Instructions

Step 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.

Step 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.

Step 3
Lightly sprinkle powdered sugar through small strainer over cupcakes. Store loosely covered.

Recipe 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.

Nutrition Facts

Nutrition facts are not available for this recipe

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Recipe 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.

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White-on-White Wedding Cupcakes

White-on-White Wedding Cupcakes

White-on-White Wedding Cupcakes

Ingredient

Instructions

Recipe Tips

Nutrition Facts

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Related Products

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Related Recipes

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Bake Up Something Special

White-on-White Wedding Cupcakes

White-on-White Wedding Cupcakes

White-on-White Wedding Cupcakes

Ingredient

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

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