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Double Almond Wedding Cupcakes

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Double Almond Wedding Cupcakes
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 18
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Looking for a delightful dessert using Betty Crocker™® SuperMoist™® cake mix? Then check out this tasty almond flavoured cupcake--perfect to serve at a wedding.
Jan 16, 2018

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 tablespoon almond extract

  • 1 1/4 cups butter, softened
  • 2 1/2 cups icing sugar
  • 2 tablespoons whipping cream
  • 2 teaspoons almond extract

  • Jordan almonds (sugared almonds), if desired

Steps

  • 1
    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.
  • 2
    Bake 20 to 25 minutes or until toothpick inserted in centre of cupcake comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 3
    In medium bowl, beat butter and icing 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.

Expert Tips

  • Tip 1
    Tips Wrap each cupcake in laser-cut cupcake wraps or other decorative papers.
  • Tip 2
    Tint frosting with water-based food colour to match the wedding colours.

Nutrition Information

330 Calories, 18g Total Fat, 2g Protein, 37g Total Carbs, 27g Sugars

Nutrition Facts

Serving Size: 18
Calories
330
Total Fat
18g
Saturated Fat
10g
Trans Fat
0.5g
Cholesterol
35mg
Sodium
280mg
Total Carbs
37g
Dietary Fiber
0g
Sugars
27g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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