Well it’s June that means June weddings and Bridal showers this wedding dress cupcake cake, which all varieties of these dress cakes you can find on Pinterest. I saw this type of cupcake dress at Bridal Guide.
Vanilla Cream Cheese Mini Cupcakes
*8 ounces Cream Cheese, softened
*3 Egg Whites, room temperature
*1/4 cup Extra Light Olive Oil
*1 box 15.25 ounces Pillsbury Traditional Vanilla Cake Mix
*1 cup warm water
*1 teaspoon Clear Vanilla
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**I really liked this cake mix it was a very good white cupcake that I wanted for the wedding dress cupcakes.
Makes about 68 mini cupcakes.
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Pre heat the oven to 350* F. and bake mini cupcakes for 9-10 minutes.
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In a stand mix cream cheese, egg whites and olive oil and mix on low speed until combined.
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Add vanilla and water to the above creamed mixture, adding slowly the cake mix on low until is creamy.
In mini cupcake pans add white cupcake liners and fill them 2/3 full of cupcake batter.
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After baking allow cupcakes to cool on cooling rack, frost them with Butter Cream Frosting using a pastry bag and a small star tip. Color a small amount of the frosting pink (1/3 cup frosting) or colored desired with a good coloring paste like Wilton’s. We used 48 cupcakes, 3 of them frosted pink and 45 white.
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Buttercream Frosting
*1 cup Butter, 1/2 pound
*1/2 cup Shortening, 4 ounces
*1 pound Confectioners’ Sugar, more if needed for desired consistency
*3 teaspoons Meringue Powder mixed in 1/3 cup Water
*2 teaspoon Clear Vanilla
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Cream all the above ingredients together. Then blend in mixer on medium speed. Then on high speed until light and fluffy.
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Optional: For a softer Buttercream Frosting add 2 tablespoons of Water. We wanted a little bit stiffer frosting so we left it out. If you want to do any piping on the cake, refrigerate the frosting before piping it onto the cake.
***Note: You will have extra frosting, cut the frosting recipe in half if desired.
See how to pipe on the Rose shape on cupcakes at One Sweet Appetite but use a small open star decorating tip.
Enjoy!
Lindy
