Double Almond Cupcakes


These cupcakes are just fine — a mix that’s only slightly altered (add almond extract). However, they are an excellent frosting delivery system, and the from-scratch frosting is quite tasty. Which is good, since you’ll have more than enough for all your cupcakes. A lot. There’s a tub in my fridge, and the cupcakes have been gone for days.

Double Almond Cupcakes, adapted from Betty Crocker

1 box white cake mix
water, oil and eggs called for on cake mix box
1 Tbsp. almond extract

1 1/4 c. (2 1/2 sticks) butter, softened
1 1-lb. box powdered sugar
2 Tbsp. whipping cream
1 1/2 tsp. almond extract
1/2 tsp. vanilla extract
pinch salt*

Make the cake as directed on the box, adding the almond extract with the eggs. I baked mine into cupcakes, but you can bake whatever shape your cake-desirous heart likes best. Cool your cake completely.

Cream the butter with a hand-mixer for a moment, making sure it’s loose and cream-able, and start adding the sugar a little at a time. Once about half the box is in, add the extracts, the pinch of salt if your butter isn’t salted, and 1 Tbsp. of the cream, then continue beating the sugar in. When the whole box is incorporated, check the texture — it needs to be spreadable or pipe-able, as you prefer. If it’s too stiff, add the rest of the cream.

Apply frosting to cupcakes in your favorite manner. Nom!


~ by iliadawry on 26 August 2012.

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