Saturday, March 24, 2012

Double Almond Cupcakes

Almond extract is the bomb! 
Whenever I make frosting, I love to have that almond flavor and almost always end up adding a little almond extract. I wanted to whip up a quick batch of cupcakes, not because I was craving them or anything :) I came across these Betty Crocker double almond wedding cupcakes and instantly had my shoes on and was in the car headed to the grocery store to gather my ingredients.

Now, I don't like to cheat and use box mixes, but in this case I was looking for something fast and easy. I found the recipe on the Betty Crocker website here.

Here is what you need:
  • 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
  •  Now here is the process:
    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. 

    These cupcakes turned out so light and fluffy, they were awesome!

     Now I really wanted to frost these and make them look really pretty so I tried the 3 color in one gig.
    I might start frosting all my cupcakes like this because I LOVE the way they turned out.
    I also tried that fancy new way to frost cupcakes using saran wrap so you can reuse your bag. 
    Very nice trick indeed.

    I'm sure you've all seen the trick but I'll explain in pictures :)

     One word...brilliant! I will most likely use this technique every time just to save a bag!

    Now onto the finished product. Are you ready?

     I might have went a little snap happy with these cupcakes, but I honestly felt like I couldn't help but get every angle of them! Each side had a different mix of the colors and I just wanted to capture them all!

    Pin It!


    1. Gorgeous! I will definitely be trying this recipe. I totally agree with you about the almond extract. I always use it instead of vanilla extract. The icing is fabulous as well. Love it all!

      1. Thanks so much for sharing at Whimsy Wednesdays! Have a wonderful Easter.

    2. These look gorgeous! I've seen that frosting technique before but haven't tried it yet.

    3. those came out so pretty! i found your blog through michelle's link up, i love the design. nice to meet you :)

    4. Thank you for stopping by Ashley! And everyone, I am so addicted with swirled icing now :)

    5. They look so tasty and just so pretty with all of those bright colors!!! I've been wanting to try to make some cupcakes I will have to try these:)

    6. Those cupcakes are so pretty! And look delicious! And I can't wait to try that frosting technique!!! Awesome :)

    7. Oooh, I love that tri-colour frosting. That is gorgeous. Thanks so much for sharing at our party this week.

    8. I love those colors! And almond extract is totally my fav. I could add it to everything!

    9. Hi. I would like to know which tip you used. These came out gorgeous! Thanks.

      1. Hi Tammy!

        I used the Wilton 1M star tip on these. I use this tip a lot because I just love the swirls! Hope this helps and thanks for stopping by :)