White Almond Cupcakes

 

I made these for Valentine’s Day dessert, and included them on my Valentine’s Day table for two. A number of you noticed them and asked for the recipe, so here it is. I shared them with my number one son and his family, and they absolutely loved them! They last for a number of days on the countertop, and the icing can be tinted any color to suit whatever holiday you happen to be celebrating. These would be wonderful for St. Patrick’s Day or Easter. Try them. The whole family is going to love these.

White Almond Cupcakes

1 18.25-oz. pkg. white cake mix
1 c. flour
1 c. sugar
¾ t. salt
1-1/3 c. water
1 c. sour cream
2 T. vegetable oil
1 t. pure almond extract

1 t. clear vanilla flavoring
4 egg whites

Preheat oven to 325° F. Spray two 12-well cupcake pans with PAM, or use cupcake liners; set aside.

Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, vegetable oil, almond extract, and vanilla flavoring. Beat to combine. Add egg whites, and beat with an electric mixer on low until all ingredients are mixed, about four minutes.

Scoop the batter into each well of the cupcake pans, filling 2/3 full. And ice cream scoop works well for this. Bake until the tops are light golden brown and a toothpick inserted into the center comes out clean, about 25-30 minutes. Allow to cool in pans 10 minutes before turning out onto rack to cool completely.

Almond Butter Cream Frosting

3 c. confectioners’ sugar
1/3 c. unsalted butter, room temperature
1 t. clear vanilla flavoring
½ t. pure almond extract

2-3 T. whole milk

1-2 drops red food coloring

Beat together sugar and butter in a large mixing bowl until creamy. Add remaining ingredients and beat at high-speed for five minutes, until light and fluffy, add more milk to thin, if necessary. Add food coloring and beat to combine. Use a star tip to pipe frosting in a swirl onto each cupcake. Sprinkle with pink sanding sugar.

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