Wedding Cake Cupcakes
Not to be a buzzkill, but someone looked me right in the face and told me a wedding cake for two is a dumb idea.
She clearly has not drank the ‘dessert for two’ koolaid and realized how cool it is to make miniature desserts. (Or, she can resist leftover cookies and cupcakes better than I can, who knows? Maybe a pan of brownies doesn’t whisper to her, begging her to eat them the way they do to me).
Ingredients
For the cupcakes:
4 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 large egg white, at room temperature
2 tablespoons sour cream, at room temperature
6 tablespoons flour
1/2 teaspoon baking powder
pinch of fine salt
For the frosting:
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1-2 tablespoons heavy cream
1/4 teaspoon almond extract
sprinkles, for decorating
Instructions
Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar and almond extract. Beat until light and fluffy, at least 30 seconds.
Add the egg white and beat until combined.
Next, beat in the sour cream.
Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
Let the cupcakes cool.
To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary.
Scrape the frosting into a piping bag fitting with a star tip (I used a Wilton 1M). To make the rose shape, make a circle starting in the center of the cupcake and work your way out.
She clearly has not drank the ‘dessert for two’ koolaid and realized how cool it is to make miniature desserts. (Or, she can resist leftover cookies and cupcakes better than I can, who knows? Maybe a pan of brownies doesn’t whisper to her, begging her to eat them the way they do to me).
Ingredients
For the cupcakes:
4 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon almond extract
1 large egg white, at room temperature
2 tablespoons sour cream, at room temperature
6 tablespoons flour
1/2 teaspoon baking powder
pinch of fine salt
For the frosting:
4 tablespoons unsalted butter, softened
1 cup powdered sugar
1-2 tablespoons heavy cream
1/4 teaspoon almond extract
sprinkles, for decorating
Instructions
Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar and almond extract. Beat until light and fluffy, at least 30 seconds.
Add the egg white and beat until combined.
Next, beat in the sour cream.
Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
Let the cupcakes cool.
To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary.
Scrape the frosting into a piping bag fitting with a star tip (I used a Wilton 1M). To make the rose shape, make a circle starting in the center of the cupcake and work your way out.
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