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Recipe

Double Almond Wedding Cupcakes

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Looking for a delightful dessert using Betty Crocker® SuperMoist® cake mix? Then check out this tasty almond flavored cupcake--perfect to serve at a wedding.

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( 6 Ratings)

6 Ratings

5 Stars 67%

4 Stars

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 3 )

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PREP TIME 30 Min
TOTAL TIME 1 Hr 30 Min
SERVINGS 18

Cupcakes

1: box Betty Crocker® SuperMoist® white cake mix

: Water, vegetable oil and egg whites called for on cake mix box

1: tablespoon almond extract

Frosting

1 1/4: cups butter, softened

2 1/2: cups powdered sugar

2: tablespoons whipping cream

2: teaspoons almond extract

Garnish

: Jordan almonds, if desired

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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 center 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 powdered 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.

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Nutrition Information:

1 Serving (1 Cupcake)

Calories 330

(Calories from Fat 170),

Total Fat 18g

(Saturated Fat 10g,
Trans Fat 1/2g),

Cholesterol 35mg;
Sodium 280mg;
Total Carbohydrate 37g

(Dietary Fiber 0g,
Sugars 27g),

Protein 2g;

Percent Daily Value*:

Vitamin A 8 %;
Vitamin C 0 %;
Calcium 6 %;
Iron 2 %;

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 3 Reviews View All

Posted 4/21/2012 6:30:32 PM REPORT ABUSE The_Swedish_Chef said:

Rating:

As SeaChef wrote, this IS the !BEST! cupcake I've ever made, and I've been baking cupcakes from scratch for over 60 years!!!! Way back in the 40's and earlier, a Bride's Cake would be made by the family's best baker and the taste of these cupcakes is identical to what I remember loving about wedding cakes of yore. Beyond simple to make, I was initially freaked out by the 1 TABLESPOON of almond extract asked for in the cake batter...DON'T BE!!! It turns out phenominal! Also, like SeaChef, I used 1/2 water and 1/2 milk for the liquid; the fats in the milk make the cake moister. The frosting ratio was spot on for frosting 100% of the 10 Jumbo-sized cupcakes I made, replicating the pattern Betty Crocker showed for the frosting. I brought these to an anniversary party of 6 people and every.single.one. of the 10 cupcakes was devoured by the end, with two cupcakes needing to be split in half to "keep the peace". LOL I can't recommend this recipe enough; I plan to make it for every one of my special occasions and to make ordinary days a wee bit special, too. :)

This reply was: Helpful Inspiring

Posted 4/19/2012 11:48:14 AM REPORT ABUSE UpToMe123 said:

Rating:

Made these and took them to work. Several people that said they didn't even particularly like cake ate 2 or 3 of them. They taste very similar to good ole' wedding cake. Will make again and again.

This reply was: Helpful Inspiring

Posted 8/10/2011 8:01:25 AM REPORT ABUSE Seachef1 said:

Rating:

I think this is the best cupcake I've ever had. I substituted lowfat buttermilk for the water. Made it very moist. Everyone loved them. I could see having this at a wedding easily.

This reply was: Helpful Inspiring