WEDDING CUPCAKES 1 box white cake mix 3 eggs 1 cup milk or sour cream 1 tsp. vanilla extract, lemon, or almond extract edible flowers (try pansies as the first choice) Mix together all ingredients, except edible flowers. Pour batter into paper liners and fill 3/4 full. Bake at 350 F for 15 to 18 minutes or until cakes are light golden brown and spring back when lightly touched. Remove from oven and cool completely on a wire rack. Frost when cooled. Garnish with edible flowers.
VANILLA BUTTERCREAM 8 Tbsp. (1 stick) butter, room temperature 303/4 cups powdered sugar, sifted 3-4 tbsp. Milk or cream 2 tsp vanilla extract Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess. Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing your speed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.