White Sour Cream Wedding Cake Cupcakes

Name: White Sour Cream Wedding Cake Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 30
Cuisine: American
Ingredients: 1 teaspoons almond extract; 4 larges egg whites; 128 grams cup all-purpose flour; 237 milliliters granulated sugar; 1 teaspoons salt; 237 milliliters sour cream, room temperature; 1 teaspoon vanilla extract; 2 Tbsps vegetable oil; 315 milliliters water; 517 grams white cake mix

The recipe White Sour Cream Wedding Cake Cupcakes could satisfy your American craving in around 35 minutes. One portion of this dish contains approximately 2g of protein, 3g of fat, and It works well as an inexpensive dessert. Head to the store and pick up cake mix, vanillan extract, granulated sugar, and a few other things to make it today.

Instructions

Preheat oven to 325 degrees F. Line muffin tin with 30 paper liners.In a mixing bowl, combine all the dry ingredients and stir well.

Equipment you will use

Mixing Bowl

Muffin Tray

Oven

Add the remaining ingredient and stir to mix, then beat with a mixer for about 2 minutes or until smooth and creamy. Fill the cupcake liners a little more than half full. Drop the pans lightly on the counter to bring air bubbles to the top.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Blender

Bake on center rack or center rack and lower rack (changing racks halfway through if using two racks) for 22-25 minutes or until cupcakes spring back when lightly touched and are slightly brown around the edges.

Ingredients you will need

Cupcakes

Equipment you will use

Oven