Recipe: Easy Wedding Cake Cupcakes With Almond Buttercream

By Regina Charboneau

This is my recipe for we called Mr. LaBoeuf's "French wedding cake," in cupcake form.

Makes 48 cupcakes

For the cake:
    • 2 eighteen-ounce boxes white cake mix
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoons salt
    • 2 2/3 cups water
    • 3/4 cup vegetable oil
    • 2 teaspoons real vanilla
    • 2 teaspoons almond extract
    • 2 cups sour cream
    • 8 large egg whites

For the frosting:
    • 2 cups shortening
    • 2 cups butter
    • 8 cups powdered sugar
    • 1 tablespoon almond extract

Make the cake:

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.

Add the remaining wet ingredients and beat on medium speed for two minutes.

Use for cupcakes, and bake according to your favorite cupcake recipe. Makes 48 cupcakes—they freeze very well.

Make and apply the icing:

Place shortening and softened butter in mixing bowl. Whip until completely blended.

Slowly add powdered sugar until all is blended in for a smooth frosting.

Add the almond extract towards then end of whipping the powdered sugar in, and use the finished icing to top the cupcakes.

To read Regina's post about wedding cakes and "monkey stories," click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/06/recipe-easy-wedding-cake-cupcakes-with-almond-buttercream/58008/