Almond Wedding Cake Cupcakes with Raspberry Filling

HOW TO MAKE IT :

Instructions

1. For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
2. 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.
3. 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.
4. 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.
5. Remove and continue until all cupcakes are filled.
6. 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.
7. Pipe on cupcakes. ENJOY!

Notes

• A small star tip works perfectly for piping the filling into the cupcakes. The frosting will cover up the hole you make!
• Be sure not to overfill the cupcake liners. Any more than ¾ full and the cupcakes could “dome” on top making the frosting slide off.
• Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.

Nutrition Information:

Yield: 14Serving Size: 1 cupcake
Amount Per Serving:Calories: 345Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 118mgCarbohydrates: 51gFiber: 0gSugar: 39gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.