white wedding cake Cupcakes

INGREDIENTS

- box white cake mix - sour cream - water - canola oil - egg whites - salted butter - vanilla - almond extract - vanilla Greek yogurt - heavy whipping cream - powdered sugar - Wilton Edible Rose Wafers

STEP 1: Preheat oven to 350 degrees. Spray or line a standard muffin tin.

STEP 2: In a large mixing bowl, add cake mix, water, oil, sour cream and eggs. Using a hand or stand mixer, mix on medium until well incorporated.

STEP 3: Add batter into the muffin tin until each is about 2/3 full.

STEP 4: Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

STEP 5: In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.

STEP 6: Mix in the vanilla and almond extract and yogurt.

STEP 7: Slowly mix in the powdered sugar, add in the vanilla and sweetened condensed milk in between. Continue to mix until creamy.

STEP 8: Prepare piping bag and fill bag with frosting. Frost the cupcakes.

STEP 9: Top each cupcake with one Wilton Rose Wafer.

STEP 10: Serve and enjoy!