Almond Cupcakes

*3 Egg Whites, room temperature, plus 2 tablespoons Sugar whisked together

*1 tablespoon Almond Extract

*1/3 cup plus 2 tablespoons Buttermilk

*6 tablespoons Butter, room temperature

*3/4 cup Sugar

*1 1/4 cup Cake Flour

*1/2 tablespoon Baking Powder

*1/4 teaspoon Sea Salt

Whisk together the egg whites, sugar and almond extract in a small bowl.

Cream together in a separate bowl butter and sugar.

Whisk together in yet another bowl the dry ingredients; Cake flour, baking powder and salt, slowly adding to the creamed mixture until combined.

Fold in the egg white mixture alternating with the buttermilk.

Mix or beat with a hand mixer until smooth.

Use cupcake liners in muffin pans and fill 2/3 full and bake in a pre-heated 350*F. oven for 15-17 minutes. Allow cupcakes to cool on cooling rack and fill with the raspberry filling and frost with almond frosting.

Almond Frosting

*1/4 cup Butter, room temperature

*1/4 cup Whipping Cream

*1 teaspoon Almond Extract

*2 cups Powdered Sugar

In a small bowl add the above ingredients and mix with a hand mixer on medium speed. Mix frosting until light and fluffy.

Raspberry Thumb Print

*1/4 cup Frozen Raspberry Jam, thawed

Scoop a small hole in the top of the baked cupcake and add a small amount of the raspberry jam.
Recipes adapted from Shugary Sweets

      

Enjoy!

Jessica and Lindy

 

Well it’s June that means June weddings and Bridal showers this wedding dress cupcake cake, which all varieties of these dress cakes you can find on Pinterest. I saw this type of cupcake dress  at Bridal Guide.

Vanilla Cream Cheese Mini Cupcakes

*8 ounces Cream Cheese, softened

*3 Egg Whites, room temperature

*1/4 cup Extra Light Olive Oil

*1 box 15.25 ounces Pillsbury Traditional Vanilla Cake Mix

*1 cup warm water

*1 teaspoon Clear Vanilla

*

**I really liked this cake mix it was a very good white cupcake that I wanted for the wedding dress cupcakes.
Makes about 68 mini cupcakes.

*

Pre heat the oven to 350* F. and bake mini cupcakes for 9-10 minutes.

*

In a stand mix cream cheese, egg whites and olive oil and mix on low speed until combined.

*

Add vanilla and water to the above creamed mixture, adding slowly the cake mix on low until is creamy.
In mini cupcake pans add white cupcake liners and fill them 2/3 full of cupcake batter.

*

After baking allow cupcakes to cool on cooling rack, frost them with Butter Cream Frosting using a pastry bag and a small star tip. Color a small amount of the frosting pink (1/3 cup frosting) or colored desired with a good coloring paste like Wilton’s.  We used 48 cupcakes, 3 of them frosted pink and 45 white.

*

Buttercream Frosting

*1 cup Butter, 1/2 pound

*1/2 cup Shortening, 4 ounces

*1 pound Confectioners’ Sugar, more if needed for desired consistency

*3 teaspoons Meringue Powder mixed in 1/3 cup Water

*2 teaspoon Clear Vanilla

*

Cream all the above ingredients together. Then blend in mixer on medium speed. Then on high speed until light and fluffy.

*

Optional: For a softer Buttercream Frosting add 2 tablespoons of Water. We wanted a little bit stiffer frosting so we left it out. If you want to do any piping on the cake, refrigerate the frosting before piping it onto the cake.

***Note: You will have extra frosting, cut the frosting recipe in half if desired.

 

See how to pipe on the Rose shape on  cupcakes at One Sweet Appetite but use a small open star decorating tip.

      

Enjoy!

Lindy