Double Almond Wedding Cupcakes

Double Almond Wedding Cupcakes

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.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

18

cupcakes

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
  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.
Makes 18 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Wrap each cupcake in laser-cut cupcake wraps or other decorative papers.
Tint frosting with water-based food color to match the wedding colors.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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*:
    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.