BETTY CROCKER DOUBLE ALMOND WEDDING CUPCAKES

 

  • Cooking Time: 1 hour
  • Servings: 18
  • Preparation Time: 30

Ingredients

  • Cupcakes
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 tablespoon almond extract
  • Frosting
  • 1 1/4 cups butter, softened
  • 2 1/2 cups powdered sugar
  • 2 tablespoons whipping cream
  • 2 teaspoons almond extract
  • Garnish
  • Jordan almonds, if desired

Directions

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups. Make cake batter as directed on box, adding 1 tablespoon almond extract. Divide batter evenly among muffin cups, filling each about three-fourths full.
  • Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat butter and powdered sugar with electric mixer on low speed until blended. Add whipping cream and 2 teaspoons almond extract; beat on high speed until well blended. Fit a #46 tip in a decorating bag and fill with frosting. Use tip, with smooth side facing down, to generously pipe frosting in circular motion. Store loosely covered.

Notes

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/double-almond-wedding-cake/998f4160-a6db-413b-95ca-90ac4a428b09?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_02_16_2012&nicreatID2=Newsletter_BC_02_16_2012

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