Double Almond Wedding Cupcakes Recipes

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DOUBLE ALMOND WEDDING CUPCAKES



Double Almond Wedding Cupcakes image

Looking for a delightful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this tasty almond flavored cupcake--perfect to serve at a wedding.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 18

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 tablespoon almond extract
1 1/4 cups butter, softened
2 1/2 cups powdered sugar
2 tablespoons whipping cream
2 teaspoons almond extract
Jordan almonds, if desired

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Cupcake, Sodium 280 mg, Sugar 27 g, TransFat 1/2 g

LITTLE ROSE & ALMOND CUPCAKES



Little rose & almond cupcakes image

Pretty as a picture, but dead simple. Add a paper flag and these will double as place names or favours at a wedding

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h40m

Yield Makes 12

Number Of Ingredients 12

140g self-raising flour
100g ground almond
½ tsp baking powder
175g caster sugar
½ tsp almond extract
3 large eggs
100g natural yogurt
175g melted butter
100g icing sugar , plus extra for dusting and sticking syrup
350g ready-roll icing
175g marzipan
green, yellow and pink food colourings

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, almonds, baking powder and sugar together in a large bowl. Beat the almond extract and eggs into the yogurt, then tip this into the dry ingredients with the butter. Whisk together until lump-free, then divide between the cases. Bake for 18-22 mins until a skewer poked in comes out clean. Cool on a wire rack. The cakes will freeze for up to 1 month.
  • Roll out the marzipan on a surface dusted with a little icing sugar, to about the thickness of a £1 coin. Using a 6cm round biscuit cutter, stamp out 12 circles, re-rolling and stamping trimmings if necessary. Mix enough icing sugar into a cup of water to give a syrupy icing, then brush over backs of the marzipan circles and stick onto cakes.
  • Knead a little yellow food colouring into one-quarter of the ready-roll icing, a little pink into another quarter and green into another quarter. Wrap up the green icing and set aside, then repeat step 2 using a 7cm cutter to stamp out 4 circles each from the pink, yellow and white icing, sticking again with syrup.
  • Mix enough water into the 100g icing sugar to give a stiff-ish icing. Divide into three, leave one white, and colour the others pink and yellow - make these colours a little darker so the roses stand out. Transfer icing into small food bags, twist tops to seal and snip off just the tiniest tip of one corner on each bag. Pipe spirals on cakes, mixing up the colours. Pinch small bits of the green icing into leaves, marking the vein with a toothpick if you like. Add 1, 2 or 3 leaves to each spiral so it looks like a rose (you can use the syrupy icing to help them stick if you need). The cakes are best eaten within 2 days, and once decorated will keep for 1-2 days in airtight containers.

Nutrition Facts : Calories 488 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 63 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.46 milligram of sodium

WHITE ALMOND WEDDING CAKE



White Almond Wedding Cake image

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

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1 ⅓ cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

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



Wedding Cupcakes image

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

1 large egg, plus 3 large egg yolks
1/2 cup sugar
1 1/2 teaspoon finely grated lemon zest
1/3 cup lemon juice (from 2 lemons)
1/8 teaspoon salt
1/4 cup firm butter, cut up
26 foil paper baking cups
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 teaspoon vanilla
1 1/2 cup butter, softened
1 teaspoon kosher (coarse) salt
2 tablespoons milk
2 tablespoons lemon juice
4 teaspoons grated lemon peel
3 teaspoons vanilla
5 cups powdered sugar
Betty Crocker™ blue gel food color, if desired
Extra fine edible glitter or decorator sugar crystals, if desired

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

WEDDING CAKE ICING



Wedding Cake Icing image

Very Easy! Add a little more water to ice the cake and a little less to make the decorations!

Provided by CHAYES100

Categories     Desserts     Frostings and Icings     White

Yield 16

Number Of Ingredients 6

1 cup shortening
½ teaspoon salt
1 ½ teaspoons clear imitation vanilla extract
¼ teaspoon almond extract
½ cup water
8 cups sifted confectioners' sugar

Steps:

  • Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
  • Add the rest of the powdered sugar and beat just enough to mix in.
  • Add additional water for desired consistency.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 62.5 g, Fat 12.9 g, SaturatedFat 3.2 g, Sodium 73.5 mg, Sugar 61.4 g

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