July 12, 2012

Awesome white on white cupcakes (start with cake mix but adding to it)

White on white with white... my favorite

Today is a little 'anniversary' of sorts. 

It was one year ago today my daughter relocated to our current city and state with my husband - opting to live with him in corporate housing during our relocation while I stayed up North selling our home.  She was so very, very excited to move 'down South' - she couldn't wait!  My husband had relocated in May, and I was able to join them last winter after our home sold, but today is officially one year for her.

In honor of my daughter's 1 year Anniversary of moving to the South I made us all these cupcakes.  I whipped them up quickly starting with a cake mix but to make them more substantial (I don't like the airy, squishy texture of store bought mixes) I added to the batter to make it more sturdy and more like homemade.  The icing is my all time favorite filling/frosting and although these don't have to be refrigerated, please consider doing so, as the icing and cupcake taste so good chilled!


1 cake mix
3 eggs
1/3 c oil
1 c water
1/2 c flour
1/2 c milk
2 T sour cream

Mix well.  If it is too thick add a bit more milk, a tablespoon at a time until you are happy with the consistency of the batter.  Fill cupcake liners 3/4 full.   Bake at 350 degrees until golden brown and done in the center (about 20 minutes give or take according to your pan color and oven).  Cool completely while you make the frosting.

Frosting and Filling

1 c Crisco
1 c butter (not margarine...)
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme

Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream.  Decorate your cupcakes, sprinkle if you wish.  Chill if you desire. 

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