Almond Wedding Cake Cupcakes with Raspberry Filling

• Vegetarian

• Refrigerated

  • 3 Egg whites

• Condiments

  • 1/2 cup Raspberry preserves

• Baking & Spices

  • 1 1/2 tbsp Almond extract
  • 1/2 tbsp Baking powder
  • 1 1/4 cup Cake flour
  • 7/8 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 4 cup Powdered sugar

• Dairy

  • 14 tbsp Butter, unsalted
  • 1/2 cup Buttermilk
  • 1/2 cup Heavy cream

Found on shugarysweets.com

Ingredients

• 3 egg whites, room temperature
• 1/3 cup plus 2 Tbsp buttermilk
• 6 Tbsp unsalted butter, softened
• 3/4 cup plus 2 Tbsp granulated sugar
• 1 1/4 cup cake flour
• 1/2 Tbsp baking powder
• 1/4 tsp kosher salt
• 1 Tbsp almond extract
• 1/2 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1 1/2 tsp almond extract
• 4 cup powdered sugar
• 1/2 cup Raspberry preserves

Directions

• For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside. In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk. Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely. Fill a pastry bag with raspberry filling. I used a small star tip and poked it into the top of each cupcake. Give a good squeeze, you will see the cupcake rise at is fills. Remove and continue until all cupcakes are filled. For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy. Pipe on cupcakes. ENJOY!