Planning a bridal shower or wedding?...
DIY Wedding Favors & Desserts!
With weddings comes invitations, favors and desserts!
SiliconeZone offers the perfect mold for all your wedding needs. Make resin rings, bells or flower bouquets to add the perfect unique touch to your invitations and favors. Or, create chocolate molds to add a personal touch to your favor boxes or cupcakes. Check out the steps below to create delicious wedding cupcakes and don’t forget to add those chocolate molds!
Almond Wedding Cake Cupcakes with Raspberry Filling
For the Cupcake:
- 3 egg whites, room temperature
- ⅓ cup plus 2 Tablespoons buttermilk
- 6 Tablespoons unsalted butter, softened
- ¾ cup plus 2 Tablespoons granulated sugar
- 1 ¼ cup cake flour
- ½ Tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 Tablespoon almond extract
For the Frosting:
- ½ cup unsalted butter, softened
- ½ cup heavy cream
- 1 ½ teaspoon almond extract
- 4 cup powdered sugar
For the Filling:
- ½ cup Raspberry preserves
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 preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting. Repeat 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!