Sunday, March 29, 2015

Vanilla Almond Cupcakes

"Hippity Hoppity, Easter's on It's Way!"

Vanilla Almond Cupcakes 
1 white cake mix (eggs, oil and water called for on the box)
1 teaspoon almond extract
1 teaspoon vanilla extract
Follow the directions on the cake mix, adding almond and vanilla extracts. Pour batter into cupcake liners, filling each 2/3 full.  Bake following box instructions for cupcakes.   Allow cupcakes to cool completely and frost and decorate.
Whipped Vanilla Almond Buttercream Frosting
1/2 cup shortening
1 stick or 1/2 cup of butter, softened
1/2 of a 2 pound bag of powdered sugar, or you can use a 1 pound box
1 teaspoon vanilla extract
2 teaspoons almond extract
desired amount of green food coloring (I used 6 drops to make a light green color.)
candy decorations, if desired

Using the whip attachment of your mixer, whip together butter and shortening. Add powdered sugar a little at a time until all combined. Add vanilla and almond extracts. Color with food coloring.  Frost cupcakes and decorate.  (I used a Wilton #233 tip to pipe the frosting on the cupcakes to resemble grass for the little bunnies to sit in.)  Store cupcakes in the refrigerator until needed.

*TIP:  If frosting is too thick, you can thin it out with milk.  I have also used corn syrup to thin the frosting, which gives the icing a nice sheen.

To see more yummy cupcake recipes, please visit my Kandy's Kupcakes page:


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