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Day 51 – Almond Wedding Cake Cupcakes

20 Sep

Ok. Big news. As promised if you’re on the My Year of Cupcakes Facebook page. My Year of Cupcakes now has gear! T-shirts, coffee mugs, travel mugs, doggy shirts, and more! Check it out at CafePress!

Now this cupcake. It’s really more than that title suggests.  Almond Wedding Cake Cupcakes with Raspberry Filling (recipe below from Shugary Sweets).  A classic combination.  And, a classic one for a reason.  People love it!

Almond-Cupcake     Mini-Almond-Cupcake

The cake is very much like angel food cake.  The mini is dense than the full-size, but not off-putting.  It has a nice, light almond taste.  The flavor is a bit nicer in the full-size, but the mini is pretty good too.

Almond-Cupcake-filled     Almond-Buttercream

The frosting is airier and creamier than a “typical” buttercream.  It isn’t as strongly almond as I expected it to be.  It’s very light, sweet and almond-y.

Almond-Wedding Cake-Cupcake     Mini-Almond-Wedding Cake Cupcake     Cupcake-halved

The raspberry breaks up the two almond flavors nicely.  Be sure not to over-fill though, otherwise it overpowers the delicate almond flavor and texture.  Another bonus is that the mini is a really good representation of the cupcake!

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 3

– TOTAL: 19

RECIPE (from Shugary Sweets)


For the Cupcakes:
    • 3 egg whites, room temperature
    • 1/3 cup plus 2 Tbsp buttermilk
    • 6 Tbsp unsalted butter, softened
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 1 1/4 cup cake flour
    • 1/2 Tbsp baking powder
    • 1/4 tsp kosher salt
    • 1 Tbsp almond extract
For the Frosting:
    • 1/2 cup unsalted butter, softened
    • 1/2 cup heavy cream
    • 1 1/2 tsp almond extract
    • 4 cup powdered sugar
For the Filling:
  • 1/2 cup Raspberry preserves

For directions visit Shugary Sweets.

*Tomorrow: Banana Chocolate Chip Cupcakes with Peanut Butter Frosting*

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