Double Almond Wedding Cupcakes

By sheilaolim

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.

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;

Ingredients

• 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

Preparation

Step 1

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.