Vanilla Almond “Wedding Bell” Cupcakes

I have never been a fan of weddings…but I’ve always been a fan of wedding CAKE! There is just something about a wedding cake that (when done right) is moist, delicious and has that “something something” that you can’t quite figure out. Well…I think I have figured it out, and it couldn’t be anymore simple!

I interviewed a wedding cake professional to uncover the “secrets” to wedding cakes. She told me that there are basically three secrets to a delicious wedding cake. Those secrets are…

1. ALMOND EXTRACT Almond extract, when added to the cake batter (any flavor of cake – but especially vanilla) brings out that “wedding flavor” that a lot of wedding cakes have. She says that the “almond extract” trend dates back to the 1970’s when bakeries first started adding it to wedding cakes – for unknown reasons.

2. UNDERBAKE Underbaking the cakes let them have a delicate and yet moist crumb when completely cool. Most people don’t know…but cakes continue baking in their pans until completely cool. She recommends underbaking only about 2 minutes. Any longer and the center will be runny – do not eat a runny cake! (Unless it’s a “molten lava cake” which is an entirely different story…)

3. MILK NOT WATER Adding MILK instead of water, will give the cake a little more “taste” than if it was made with water. Check for milk allergies first though of course, before doing this step.

If you follow these steps – you will be baking like the professionals!

Vanilla Almond “Wedding Bell” Cupcakes

Wedding Cupcakes Blog

I made cupcakes today that followed these steps – and a few of my own. I made just a typical “white” cake mix but added the egg WHITES only. I also added about a tablespoon of almond extract, followed by some “candy batter bites” that I found at Hobby Lobby that I just HAD to try.

I underbaked the cupcakes by about 2 minutes and let them cool completely in their pans.

For the frosting, I used just the typical “chocolate buttercream” frosting, but whipped it for awhile by hand with a whisk. I’m sure you could use an electric mixer…but I prefer working by hand for this.

I frosted the cupcakes after they were completely cool and then decorated them with edible glitter and edible pearls. I included a “tasting fork” on top of each cupcake – but that part is optional.

I am still working on this recipe and will post it completed, once I am satisfied with it. Using a cake mix isn’t ALWAYS a bad thing… That was an “extra tip” from the wedding cake baker I talked to. She said almost 80% of the time…they use what everyone else uses to make their wedding cakes. A boxed mix.

I admit that I’m not the biggest fan of boxed mixes and store bought frostings…but once in awhile, it’s fun to experiment and see how you can “improve” the original!

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690235965812/

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