Author Notes
A recipe for perfectly soft and fluffy white cupcakes with complementing frosting, both infused with a hint of delicious almond extract. The cupcakes are topped with egg-shaped candies and sprinkles to look like nests! —Tori Cooper
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Ingredients
- Cupcakes
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3 egg whites
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2/3 cup milk
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1/3 cup oil
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1/3 cup (about 6 tablespoons) butter
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1 1/4 cup sugar
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2 teaspoons baking powder
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3/4 teaspoon salt
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2 teaspoons vanilla extract
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1 teaspoon almond extract
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2 cups flour
- Frosting
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5 cups powdered sugar
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3/4 cup (1 1/2 sticks) butter, room temp
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1 1/2 teaspoons vanilla extract
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1 teaspoon almond extract
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1/4 teaspoon salt
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2 tablespoons milk
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~
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Chocolate sprinkles
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Jordan almonds
Directions
- Cupcakes
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Preheat oven to 350 degrees F (180 C) and grease a 12-count cupcake pan with oil or line with cupcake liners. Pour egg whites into bowl of stand mixer and beat until they form stiff peaks (it should take about 5 minutes). In separate bowl, cream butter and sugar. Add all other ingredients and mix until smooth.
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Now gently fold in the stiff egg whites into the batter just until evenly combined. Divide batter into the cupcake slots as evenly as possible. Bake for 22 - 28 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.
- Frosting
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Beat butter in a large mixing bowl until creamed. Add vanilla and almond extract, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.
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Assemble:
Fit a piping bag with a large round or star tip and fill with the frosting. Pipe frosting as desired onto cupcakes and decorate with chocolate sprinkles and Jordan almonds as desired.
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