Ah, the delights of a wedding cake in a charming little cupcake! These Almond Wedding Cake Cupcakes give you the richness and flavor of a classic wedding cake, yet in a fun and petite form. Not only are they adorable, but they also allow guests to enjoy a sweet treat without the need for forks or plates. Perfect for any gathering—be it a wedding, shower, or family party—these cupcakes are sure to be a conversation starter.
Another reason to whip up these delightful treats is their heavenly raspberry filling. The tangy sweetness of the raspberry jam beautifully contrasts with the soft, almond-flavored cake. It’s a match made in culinary heaven! Every bite offers a burst of flavor that will make you and your guests smile with joy.
Finally, the simple ingredients and straightforward steps make this recipe a breeze to prepare. You can bask in the aroma wafting from your kitchen and impress everyone with your baking skills, all while having fun. So roll up your sleeves and get ready to bake some lovely cupcakes!
How to Make Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
4 large egg whites
1 cup sour cream
Raspberry jam for filling
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 tsp almond extract
2-4 tbsp heavy cream or milk
Directions:
Preheat your oven to 325°F (165°C). It’s best to line a muffin tin with cupcake liners to keep things tidy and easy.
In a large bowl, mix together the cake mix, flour, sugar, and salt. Next, add in the water, vegetable oil, and extracts—both vanilla and almond. Then, incorporate the egg whites, mixing until you achieve a smooth consistency. Finally, fold in the sour cream for added richness.
Fill each cupcake liner half full with your lovely batter. Place them in the oven and bake for about 18 minutes, or until a toothpick comes out clean. Once they’re done, let them cool before the next step.
When the cupcakes have cooled, cut a small hole in the center of each one. Here’s where the fun begins! Fill each hole with raspberry jam.
To make the frosting, beat the softened butter until nice and creamy. Gradually add in the powdered sugar and the almond extract. Adjust the consistency with cream until you reach your desired fluffiness. Finally, pipe the frosting onto each cupcake as you like.
For a beautiful finish, garnish your cupcakes with fresh raspberries or sliced almonds. This adds a lovely touch to both flavor and presentation!
How to Serve Almond Wedding Cake Cupcakes
These cupcakes are a treat in themselves and require little fuss when it comes to serving. Simply arrange them on a pretty platter, and they are ready to go! Whether displayed at a dessert table or served as a parting gift, they add a charming touch to any occasion.
Add a little flair with some decorative toothpicks or mini flags to personalize each cupcake for your guests. This little detail lends itself well to any theme, making them even more special. Guests will appreciate the thought and care you put into presenting these delightful treats.
Lastly, consider pairing the cupcakes with a nice beverage. A light tea or sparkling lemonade complements the flavors beautifully and enhances the overall experience. Watch your guests savor every bite while enjoying the refreshment.
Additional Tips:
- Always measure your ingredients accurately for the best results.
- You can use homemade raspberry jam if you’re feeling adventurous!
- Store any leftover cupcakes in an airtight container to keep them fresh.
Nutrition Facts:
Calories: 380 kcal per cupcake (approximate)
FAQ Section
Q: How do I store leftover cupcakes?
A: Keep your cupcakes in an airtight container at room temperature for up to 3 days or refrigerated for a week.
Q: Can I replace the almond extract?
A: Yes, if you prefer, you can use additional vanilla extract or even lemon extract for a different flavor.
Q: Can these cupcakes be frozen?
A: Absolutely! Freeze the cupcakes without frosting for up to 2 months. Just let them thaw before serving and then frost as desired.
Almond Wedding Cake Cupcakes with Raspberry Filling
Enjoy the warmth of baking these delightful Almond Wedding Cake Cupcakes. They truly celebrate love, flavor, and the joy of sharing delicious moments with friends and family!
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Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
4 large egg whites
1 cup sour cream
Raspberry jam for filling
1 cup unsalted butter, softened
4 cups powdered sugar
1/2 tsp almond extract
2-4 tbsp heavy cream or milk
Instructions
Preheat your oven to 325°F (165°C). It’s best to line a muffin tin with cupcake liners to keep things tidy and easy.
In a large bowl, mix together the cake mix, flour, sugar, and salt. Next, add in the water, vegetable oil, and extracts—both vanilla and almond. Then, incorporate the egg whites, mixing until you achieve a smooth consistency. Finally, fold in the sour cream for added richness.
Fill each cupcake liner half full with your lovely batter. Place them in the oven and bake for about 18 minutes, or until a toothpick comes out clean. Once they’re done, let them cool before the next step.
When the cupcakes have cooled, cut a small hole in the center of each one. Here’s where the fun begins! Fill each hole with raspberry jam.
To make the frosting, beat the softened butter until nice and creamy. Gradually add in the powdered sugar and the almond extract. Adjust the consistency with cream until you reach your desired fluffiness. Finally, pipe the frosting onto each cupcake as you like.
For a beautiful finish, garnish your cupcakes with fresh raspberries or sliced almonds. This adds a lovely touch to both flavor and presentation!
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