Some goodies look so delicious…and when you find a recipe that tastes equally as wonderful-you know you’ve got a winner! These vanilla almond cupcakes are commonly whipped up by Sarah and served at our Giggle shows–and are raved about by our guests! So today we thought we should share these mouth-watering treats…easy to make and perfect for all the holidays that are heading our way!
make ’em big or make ’em bite size-we promise they won’t disappoint!
vanilla almond glory…seriously, these are drool worthy…
the recipe:
Cupcakes:
1 1/4 C. cake flour
1 1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs
1 1/2 t. vanilla
3/4 C. sugar
1/2 C. oil
1/2 C. buttermilk
preheat oven to 350 degrees set the 1/2 C. of buttermilk aside
whisk together the flour, baking powder, soda, & salt…set aside
in a mixing bowl add eggs and beat 10-20 seconds. add sugar and beat 30 seconds. add vanilla & oil and beat until blended. at a low speed slowly add half of the flour mix-then half of the buttermilk, alternating until gone. mix just until combined. fill cupcake liners 2/3 full and bake 12-14 minutes or until golden-or when a pick inserted in center comes out clean. mini cakes may take less time so watch carefully. cool completely before icing.
remember, these little gems can be frozen before frosting…make a bunch ahead of your event & when you’re ready-thaw, frost & serve!
Vanilla Almond Icing:
beat 1 stick of softened butter with one 8oz package of cream cheese at room temperature. add 4-5 C. powdered sugar and mix. (icing will be thick) add 1 t. almond extract and 2-3 t. milk (or more/less) to dilute to a spreadable consistency. (should be thick enough to hold a peak-if you get it too runny just add more sugar) fill pastry bag and pipe onto cooled cupcakes.
some liner choices…
baking cups & papers are available everywhere…nice thing about the cup is that you don’t need a cupcake pan to bake them! just line them up on a jelly roll sheet, fill & pop in the oven! you can bake a bunch at once this way…so convenient! make sure to only fill them half way as opposed to the papers in a muffin pan that are filled 2/3 full.
icing with ease… with a pastry bag or a plain storage baggie with a corner cut off–pile a spiral blob on top…
crown with sprinkles…so easy & festive!
never worry about perfection…once they’re decorated and served up together they’ll look fabulous! besides, they’ll be gone so quick your guests won’t even notice if they don’t quite meet your visual expectations!
