Cupcakes with Sugar Pearls... Just for Fun. And a White Cake Recipe.

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This post is linked up at Hoosier Homemade's Cupcake Tuesday!!

So, I have a cake order due Wednesday morning and when baking it last night, I ended up with lots of extra batter.  I decided to use it for cupcakes.

My kids love them, my husband loves them... I love them.  So... here they are.

I decorated these using huge frosting tips from Ateco.  I love these tips and I try to find a way to use them every time I pull out my decorating stuff these days.

I also pulled out my brand new some primary colors cupcake liners and sugar pearls.  I'm going to be using them for a upcoming order, so I ordered a few different kinds just to "play" with them.  I got black sugar pearls, white sugar pearls, pearlized white sugar pearls, and rainbow sugar pearls.

And just so you know.  You can break a tooth on sugar pearls.  I didn't literally break my tooth, but I hurt it.  Bad.

Anyway, I also tried a new recipe for these cupcakes.  For my other vanilla cake recipe, the cake is not truly white.  Because it has vanilla pudding and whole eggs in it, it has a yellow tint.

Since I'm going to be doing a few wedding cakes this year and most brides want really white cake, I wanted to try a recipe for it.  I used the one I found at SugarEd Lagniappe, except I omitted the almond extract (not a flavor I really like). 

So, here's my version of the recipe:

True White Wedding Cake
(also called White Almond Sour Cream Cake or WASC... except I omit the almond!)

1 white cake mix - I use Pillsbury
1 cup sugar
1 cup all-purpose flour
1 1/3 cup water
2 tsp clear vanilla extract
(or 1 tsp. vanilla + 1 tsp almond, if desired)
4 egg whites (for true white) or 3 whole eggs
1 cup sour cream
2 Tbsp. vegetable oil

Mix all dry ingredients by hand using a whisk in a very large mixing bowl.  Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined.  Bake at 325° (time depends on the size pans used*).

I was really impressed with this white cake recipe!  It's moist and delicious and a little dense (perfect for large tiered cakes and stacking)... and very white, of course!

*I baked the cupcakes for 18-20 minutes.  I baked an 8" round cake for about 35-40 minutes. 

Anyway, other than nearly breaking a tooth, I had fun with my new sugar pearls!  I love the way they look on cupcakes.  And I hope you do too!!'

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