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Double Almond Wedding Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Try this elegant almond-flavored cupcake recipe using Betty Crocker™ Super Moist™ cake mix, ideal for weddings.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites or whole eggs called for on cake mix box
  • 1 tablespoon almond extract
  • 1 1/4 cups butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 2 teaspoons almond extract
  • Jordan almonds, if desired
Instructions:
  • Preheat the oven to 375°F (350°F for dark or nonstick pans) and line 23 regular-size muffin cups with paper baking cups.
  • Prepare the cake mix according to the box instructions, but enhance the batter with 1 tablespoon of almond extract. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Let them cool entirely, which will take approximately 30 minutes.
  • In a medium bowl, mix butter and powdered sugar with an electric mixer until blended. Add whipping cream and 2 teaspoons almond extract; beat until well blended. Transfer frosting to a large decorating bag fitted with a medium star tip. Pipe a decorative swirl on top of each cupcake. Store covered in the refrigerator.

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