Best Wedding cupcake recipe?

1 duncan hines cake mix any flavor

4 large eggs

1 1/2 cups milk

1 envelope of Dream whip

Mix together and divide evenly between 18-24 muffin cups. bake at 350 for 25 to 30 minutes. Makes a nice moist cake....has worked with every flavor of cake I have made and everyone loves them.

Good luck.

2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup shortening (plain Crisco is best)

1 cup half-and-half cream (can use milk)

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon vanilla

3 eggs

Set oven to 350 degrees.

In a large bowl, beat all ingredients on medium speed of an electric mixer, scraping the bowl constantly, until well blended for about 30 seconds.

Beat on high speed for 3 minutes.

Pour into paper-lined muffin cups, filling half full.

Bake for 20-22 minutes, or until the cupcakes test done.

Immediately remove from pans.

Cool completely before frosting.

*Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

White wedding cupcakes are so delicious. I love them and I really don't care for cupcakes. The ONLY type of cake i eat is white cake. I don't know why- the absense of flavour except the "white" vanilla or whatever it is, just makes sense to me. They are clean looking, VERY beautiful and really really moist. 1 box white cake mix (I use Duncan Hines Moist) 1 cup all-purpose flour 1 cup granulated sugar ¾ tsp salt 1 1/3 cups water 2 Tbs vegetable oil 1 tsp pure vanilla extract 1 cup sour cream (use regular or light) 4 large egg whites 1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you’ll need approx. 36). 2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. 3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. for 36 cupcakes *Add a tsp. of almond extract (in addition to the vanilla) if you wish to have a different flavor. **Using an ice cream scoop is perfect for getting the batter into the Now, before you rill your eyes- let me ask you this- how much mess and bother do you want??? None, it's your wedding, I really would use the box mix it tastes fantastic. The icing should be smooth as silk buttercream and use a flat-hole pipetter to gett ribbons of icing. I would look at a copy of MArtha Stewart's Wedding magazine. No wedding would be complete without Martha. She'd be hurt if you didn't at least look. If you wrote to her- and since spirng is going to be coming uip, she might do a show on wedding cupcakes- if you wrote her your story.

If oyu are in the Las Vegas area at all, there's a place called The Cupcakery that has the BEST CUPCAKES EVER MADE!!! I'm not kidding. They have awesome desserts altogether, but I've developed a hellish $2.50 per cupcake habit. I don't know their secret, but it is awesome.

My mom and grandma used to use cake mixes that have pudding in them and then they'd add their own special touches. They were good, but no comparison to my new love!

They only offer local delivery (I just found their menu), but you can see their stuff online:

www.thecupcakery.com.