HOW TO MAKE IT :
Instructions
- 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!
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.
