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Ingredients
- 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
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/4 teaspoon almond extract
- sprinkles, for decorating
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Adapted from dessertfortwo.com
Preparation
Step 1
So, wedding cake cupcakes: they’re light and fluffy because they’re made with only egg whites. They’re rich because they’re made with sour cream. They’re delicately almond-scented, because: wedding cake. The buttercream on top is perfection. I learned
how to make buttercream roses
This recipe makes just 4 cupcakes, but I photographed more than 4 because I had several batches laying around. The recipe is easily doubled, too!
Yields
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.
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.
Wedding cake cupcakes for two, for your wedding anniversary! 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?
The only real reason I ever eat a burger is for the bun. Brioche buns, to be more specific. I can pass up on a burger if it has a bad bun, because really: I’m just here for the carbs. A burger bun should be soft and fluffy, but never mushy or stiff. It shouldn’t detract from the actual burger, which in my case, I have
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