Best 3 Double Almond Wedding Cupcakes Recipes
Calling all almond-lovers: meet your new favorite treat! These Double Almond Wedding Cupcakes are a delightful combination of almond flavor and moist, fluffy texture. Made with a delicate almond sponge cake base, these cupcakes are filled with a creamy almond buttercream and topped with an elegant almond praline frosting. The sponge cake is infused with almond extract and almond flour, giving it a rich and nutty flavor. The buttercream is made with a combination of butter, cream cheese, and almond extract, creating a smooth and creamy filling. The praline frosting is a decadent blend of caramelized sugar, almonds, and butter, adding a touch of sweetness and crunch. These cupcakes are perfect for any special occasion, from weddings to anniversaries to birthdays. With their elegant appearance and irresistible taste, they are sure to impress your guests.
In addition to the Double Almond Wedding Cupcakes, the article also includes recipes for a variety of other almond-based treats, including:
* **Almond Macarons:** These delicate French cookies are made with almond flour and filled with a variety of flavors, such as chocolate, raspberry, and pistachio.
* **Almond Biscotti:** These twice-baked cookies are flavored with almond extract and studded with chopped almonds. They are perfect for dunking in coffee or tea.
* **Almond Pound Cake:** This classic cake is made with butter, sugar, eggs, and almond flour. It is dense and moist, with a rich almond flavor.
* **Almond Shortbread Cookies:** These buttery cookies are made with almond flour and sugar. They are simple to make and perfect for any occasion.
Whether you are a fan of almonds or just looking for a delicious and elegant dessert, these recipes are sure to please.
WHITE WEDDING CUPCAKES
Tender and moist homemade vanilla almond cupcakes topped with creamy white chocolate frosting. A truly elegant treat for the most special day.
Provided by Sally
Categories Cupcakes
Time 3h
Number Of Ingredients 18
Steps:
- Begin the recipe by melting the white chocolate for the frosting. I always melt pure chocolate by constantly stirring over low heat on the stove. If using a microwave, melt in 15 second increments - stirring after each until chocolate is melted and smooth. Set aside to cool.
- Preheat oven to 350°F (177°C). Line a muffin pan with 12 cupcake liners. Set aside.
- In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - the mixture will be gritty. Whisk in yogurt, milk, vanilla and almond extracts until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. Try very hard to avoid over mixing. Set aside.
- Using a whisk, a handheld mixer, or a stand mixer fitted with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual of the egg whites. Fold into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners' sugar until combined. Quickly stir the cooled white chocolate with a spoon so that it is smooth and pour into the creamed butter/sugar. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1-2 minutes until combined. I used a Wilton 1M swirl piping tip to pipe the frosting. You may use any piping tip or a knife. Decorate as you please with sprinkles, candies, etc.
WHITE ALMOND WEDDING CAKE
A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.
Provided by CUPYCAKESMURF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h5m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 35.3 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 274.7 mg, Sugar 24 g
WEDDING CUPCAKES
Create awesome wedding cupcakes that will be the talk of the reception.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 26
Number Of Ingredients 19
Steps:
- In 2-quart saucepan, mix all filling ingredients except butter with whisk. Heat to simmer over medium heat, stirring constantly, until mixture thickens and coats back of wooden spoon, 4 to 5 minutes. Strain sauce through strainer into small bowl. Beat in butter with whisk. Press plastic wrap directly onto surface of lemon curd; refrigerate at least 3 hours but no longer than 1 week.
- Heat oven to 350°F. Remove and discard paper liners from inside foil baking cups, place foil baking cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding vanilla to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon filling into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upward until cupcake swells slightly and filling comes to the top.
- In large bowl, beat frosting ingredients on high speed about 3 minutes or until smooth and well blended, adding more lemon juice by teaspoonfuls if needed to get smooth but stiff consistency. Tint frosting with gel food color paste.
- Fit #1 round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon frosting into decorating bag; use round tip to generously pipe frosting in circular motion, leaving 1/4-inch border around cupcake. Sprinkle with edible glitter. Serve immediately or refrigerate until serving. If refrigerated, allow cupcakes to come to room temperature before serving, about 1 hour. Cover and refrigerate any remaining cupcakes.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 330 mg, Sugar 35 g, TransFat 1/2 g
Tips:
- If you don't have a cupcake tin, you can make these cupcakes in a muffin tin. Just be sure to adjust the baking time accordingly.
- To make sure your cupcakes are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they're done.
- Let your cupcakes cool completely before frosting them. This will help the frosting to set properly.
- For a neater look, use a piping bag to apply the frosting to your cupcakes.
- If you don't have any almond extract, you can use vanilla extract instead.
Conclusion:
These double almond wedding cupcakes are a delicious and elegant treat that are perfect for any special occasion. With their moist almond cake and creamy almond frosting, they're sure to be a hit with your guests. So next time you're looking for a delightful dessert, give these cupcakes a try. You won't be disappointed!
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