Almond Cupcakes With Fresh Raspberry Frosting Recipes
ALMOND CUPCAKES WITH FRESH RASPBERRY FROSTING
Yield 12 Cupcakes
Number Of Ingredients 18
Steps:
- Preheat your oven to 350 degrees and line your cupcake pan with liners and set aside.
- In a medium bowl mix together the flour, baking powder, baking soda and salt - set aside.
- In your large bowl mix the melted butter and sugar together, the mixture will be gritty.
- Add the egg whites, greek yogurt, milk and vanilla and almond extract and mix until well combined.
- Slowly stir in the dry ingredients to the wet ingredients and mix until no lumps remain - the batter will be thick.
- Fill all 12 cupcake liners evely and bake for 18-19 minutes - do not bake longer than 20 minutes - mine were ready right at 18 minutes.
- Allow to completely cool on a wire rack before frosting.
- Cream the butter and shortening in the bowl of an electric or stand mixer.
- Add extracts and raspberry puree and combine well.
- Begin adding in the sugar, mixing thoroughly after each addition.
- After all of the sugar has been added and thoroughly mixed, begin adding the very cold milk one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.
- I piped these cupcakes with a Wiltons 1M.
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