White Wedding Cake

White Wedding Cake



Cupcake Ingredients: – 1 box white cake mix – 1/3 cup sour cream – ¾ cup water – 1/3 cup canola oil – 3 egg whites large Frosting Ingredients – 1 ½ cups salted butter softened – ½ tablespoon vanilla – 1 teaspoon almond extract – 1/3 cup vanilla Greek yogurt – 3 tablespoons heavy whipping cream – 4 cups powdered sugar – 24 Wilton Edible Rose Wafers

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


In a large mixing bowl filled with the cake mix, add in the water, oil, sour cream (or sour cream powder), and eggs. Using a hand or stand mixer, mix on medium until well incorporated.


 Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.


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


Mix in the vanilla and almond extract and yogurt.


Slowly mix in the powdered sugar, 1 cup at a time, while adding in the vanilla and a tablespoon of the sweetened condensed milk in between each cup. Continue to mix for 1 minute or until creamy.


Prepare piping bag and fill bag with frosting. Frost your cupcakes.


Top each cupcake with one Wilton Rose Wafer. Serve and enjoy.