I made these cupcakes for Austin’s 4th birthday and they turned out great. The almond extract really gives them a nice flavor. I will probably try them again with just vanilla but these were delicious and very well received at the party. They were the exact texture that I was looking for. Easy recipe and they bake fast!
- 1 cup + 2 tablespoons whole milk, at room temperature
- 6 large egg whites (¾ cup), at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
- 4 teaspoons baking powder
- 1 teaspoon table salt
- 12 tablespoons unsalted butter (1½ sticks), softened but still cool
1. Set oven rack in middle position. Heat oven to 350 degrees.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Fill cupcake liners about 2/3 full. (I used an ice cream scoop to keep them even.) Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.
Makes 24 cupcakes
This is the buttercream recipe that I’ve used before but never posted.
Wilton’s Buttercream Icing
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners’ sugar (approximately 1 lb.)
- 2 tablespoons milk
Makes: About 3 cups of icing.
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
I also topped these cupcakes with Hershey’s Perfectly Chocolate chocolate frosting and they turned out very well.