These wedding-white mini cakes are light and fluffy, made with a blend of cake flour, milk, and whipped egg whites. Each cake is frosted with smooth almond buttercream frosting and can be tinted with food coloring, then finished with colored or silver dragées for a sophisticated, celebratory touch.
Ingredients
1 cup butter (room temperature)
1⅓ cups granulated sugar
3⁄4 teaspoon vanilla extract
3⁄4 teaspoon almond extract
2 cups cake flour
1½ teaspoons baking powder
3⁄4 teaspoon salt
3⁄4 cup milk
4 large egg whites
Almond Buttercream Frosting
Food coloring
Colored or silver dragées
Directions
- Preheat oven to 350°F. Place 24 cupcake liners in cupcake tins.
- In a large mixing bowl beat butter and sugar on medium speed of electric mixer until light and fluffy. Beat in vanilla and almond extract. Sift together cake flour, baking powder and salt. With mixer on low speed, add dry ingredients alternately with milk, beating until combined.
- Wash beaters thoroughly. In a small mixing bowl beat egg whites until stiff peaks form. Gently fold egg whites into batter one-third at a time. Spoon batter into cupcake liners, filling each 2⁄3 full.
- Bake in preheated oven for 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and let cool on a wire rack.
- Tint Almond Buttercream Frosting, if desired, with food coloring. Apply dragées.
