This is the 2nd year in a row that I have participated in 1,000 Cooks for the Cure, an event run by KitchenAid. The main goal is to promote breast cancer awareness and raise funds. I’m proud to participate in honor of both my grandmother and my friend, Pam, who are both survivors.
It’s really easy to participate, just register here. Throw a bunko party, book club party or even an Olympic viewing party and ask your guests to donate to a great cause. I’m in a bunko group and we take turns hosting – my month has been July for a couple of years and it works out perfectly because I combine it as a fundraising effort for 1,000 Cooks for the Cure! I’m so excited that we raised $110 this year!
It was a blast! Every person brings a dish to share and it was so fun to have some fellow bloggers attend as well. Suzanne brought guacamole stuffed cherry tomatoes, Katie brought these cute little shrimp salad croissants and Kelly brought one of my favorites, extra spicy chicken wings. Huge oops on my part, I didn’t take any pictures! Thanks to Curtis for snapping this shot of us four at the end of the night.
I made smoked salmon rangoon and these cupcakes. I’ll share the rangoon recipe soon! These cupcakes, white almond sour cream (aka WASC), I have been making this cake recipe for special occasion cakes and it’s a favorite recipe among many cake decorators. As a cake, to be honest it’s a little bit dry for my taste so I use a cake decorator trick, before frosting it or stacking it, I brush the top of the cake with a little bit of simple syrup. This ensures the cake is and stays moist.
This is the first time I made them as cupcakes. And I topped them with Miette’s cream cheese frosting (which I upped the recipe a little to ensure enough frosting for all of the cupcakes). I can honestly say it’s the best cream cheese frosting I have ever had. If you’re ever in San Francisco, stop by their bakery and have their gingerbread cupcake. Or get their cookbook and make them! To die for!
Yield: approx 30 cupcakes
Prep Time: 50 min
Cook Time: 20 min
Total Time: 1 hr 10 min
1 box white cake mix (I used a French Vanilla white cake)
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/4 cups water
2 Tbsp vegetable oil
1 cup (8oz carton) sour cream
1 tsp vanilla extract
1 tsp almond extract
3 cups (1 1/2 pounds) cream cheese, softened
1 cup plus 1/2 Tbsp (8.25 oz) unsalted butter, at room temperature
1 1/2 cups (8.25 oz) sifted powdered sugar
Heat oven to 325 degrees. Line cupcake tin with cupcake liners.
Add all dry ingredients to a large mixing bowl and mix together thoroughly with a whisk. Add the wet ingredients to the bowl and using a hand mixer, mix on low for about 2 minutes. Using a large cookie scoop, fill cupcake liners 2/3 full.
Bake at 325 degrees for 15-20 minutes. Allow cupcakes to cool in cupcake tin on a cooling rack before removing and allowing to cool the rest of the way on cooling racks.
In your stand mixer bowl, add butter and sugar. Attach the paddle attachment and cream together until smooth and shiny.
Add the cream cheese and mix thoroughly until completely smooth, about 2-3 minutes. If not using immediately, refrigerate until needed. Using an offset spatula, thoroughly mix the frosting after removing the refrigerator before frosting cupcakes. Cupcakes frosted with this icing should be refrigerated if not being consumed immediately. Makes 3 cups of frosting.
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Disclosure: I participated in 1,000 Cooks for the Cure because I’m passionate about the breast cancer cause. And just wanted to let you know that there’s an affiliate link in this post.