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Almond Wedding Cake Cupcakes with Raspberry Filling

Almond Wedding Cake Cupcakes with Raspberry Filling
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Indulge in the delightful taste of Almond Wedding Cake Cupcakes with Raspberry Filling, a perfect treat for any celebration. These charming cupcakes boast a light almond flavor complemented by a luscious raspberry center, making them an ideal choice for weddings, family gatherings, or simply a cozy evening at home. With an easy-to-follow recipe and quick preparation time, you can whip up these delectable treats in no time. Perfect for impressing guests or treating yourself, these cupcakes are sure to become a favorite!

Ingredients

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  • 3 egg whites
  • 1/3 cup plus 2 Tablespoons buttermilk
  • 6 Tablespoons unsalted butter
  • 3/4 cup plus 2 Tablespoons granulated sugar
  • 1 1/4 cup cake flour
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon almond extract
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 1/2 teaspoon almond extract
  • 4 cups powdered sugar
  • 1/2 cup raspberry preserves

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a bowl, whisk egg whites, almond extract, and 2 tablespoons of buttermilk until combined.
  3. In a separate mixing bowl, beat softened butter and granulated sugar until fluffy (2-3 minutes).
  4. Gradually mix in cake flour, baking powder, and salt; then add the egg white mixture followed by the remaining buttermilk.
  5. Fill liners halfway with batter and bake for 15-17 minutes until lightly golden.
  6. Cool the cupcakes before cutting out cones from the tops; fill with raspberry preserves and replace tops.
  7. For frosting, beat softened butter and heavy cream until creamy, then gradually mix in powdered sugar and almond extract until fluffy. Frost each cupcake.

Nutrition

Find it online: https://www.simpledailyeats.com/almond-wedding-cake-cupcakes-with-raspberry-filling/