Almond Wedding Cake Cupcakes with Raspberry Filling 


Introduction:

Welcome to a recipe that promises to bring the elegance and charm of a wedding into your kitchen! Today, we’re making Almond Wedding Cake Cupcakes, a delightful treat that combines the subtle flavors of almond with a sweet surprise of raspberry filling. Perfect for celebrations, these cupcakes offer a bite-sized taste of bliss that’s sure to impress your guests.

Cupcakes have a way of making any occasion feel special, and when they’re inspired by the grandeur of a wedding cake, they become even more spectacular. This recipe is designed for those who love the idea of a classic wedding cake but crave the convenience and charm of a cupcake. Each bite is a perfect blend of fluffy cake, creamy frosting, and a burst of raspberry jam, creating a harmonious flavor that dances on the palate.

Whether you’re baking for a wedding, an anniversary, or simply to add a touch of sweetness to your day, these cupcakes are the perfect choice. They are surprisingly easy to make yet look like they’ve come straight from a professional bakery. Now, let’s walk through the recipe step-by-step, ensuring you can recreate these beautiful cupcakes at home with ease.

Almond Wedding Cake Cupcakes with Raspberry Filling

Ingredients:

  • For the Cupcakes:
  • 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)
  • For the Almond Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 tsp almond extract
  • 2-4 tbsp heavy cream or milk

Directions:

  1. Preparation: Begin by preheating your oven to 325°F (165°C) and lining a muffin tin with cupcake liners.
  2. Making the Batter: In a large bowl, combine the cake mix, flour, sugar, and salt. Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth. Gently fold in the sour cream.
  3. Baking: Fill the cupcake liners half full with the batter. Bake for 18 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool.
  4. Adding Filling: Once cooled, cut a small hole in the center of each cupcake and fill it with a dollop of raspberry jam.
  5. Frosting: For the frosting, beat the butter until creamy. Gradually add powdered sugar and almond extract, then adjust consistency with cream as needed. Pipe the frosting onto the cupcakes.
  6. Finishing Touches: Garnish with fresh raspberries or almond slices if desired.

Additional Information:

  • Prep Time: 30 minutes
  • Cooking Time: 18 minutes
  • Total Time: 48 minutes
  • Servings: 24 cupcakes
  • Caloric Content: 380 kcal per cupcake

These almond wedding cake cupcakes with raspberry filling are not just desserts; they are a statement of love and celebration, encapsulated in a sweet, elegant package. Enjoy baking and even more so, enjoy sharing these little delights!


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