Everyone (OK most people I know) are wedding cake fanatics. I asked you all on Facebook what flavor immediately came to your mind when I said, "wedding cake". You had lots of cool responses for sure! When I think of wedding cake I think of white cake, with almond flavor. Pretty old school eh? But for some reason that is what comes to me first.
I could have easily gotten these flavors with a cake mix. But instead........... I did it from SCRATCH! Love that, dontcha? I do bake from scratch, sometimes, so be nice! I wanted the true wedding cake experience in one bite. So tweaking some flavors, I think I accomplished what in MY mind is a bite of wedding cake heaven, WITHOUT having to buy a gift. Just sayin'...
I made mini cupcakes, thus, ya know, the "bite" part. You are welcome to make regular size cupcakes. This recipe yields approx. 5-6 dozen mini cupcakes.
Wedding Cake:
2 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
2 eggs
1 1/2 cups sugar
1/2 tsp almond extract
1 1/4 cup milk
Preheat your oven to 350 degrees F. In a small bowl combine, flour, baking soda, and salt. Set aside. In a larger bowl or the bowl of your stand mixer combine, shortening, eggs, sugar, almond extract and milk. Mix until completely combined. Add in flour mixture and mix just until flour is incorporated. Line a mini cupcake pan and fill 3/4 of the way full. bake 13-15 minutes. Cool for 10 minutes and remove from pan.
Almond Wedding Cake Icing:
1 cup shortening
4 cups powdered sugar (confectioners, icing)
1 tsp almond extract
4 tbsp. milk
Combine all ingredients until smooth and creamy! Ice your cupcakes by piping or spreading on with a knife. Garnish with sprinkles or colored sugar or leave plain!
I hope you love these as much as we do! It makes a ton, so be prepared to share!
Your "eats wedding cake in pajamas" Chefwannabe
Ack! I would eat about 40 of those with a huge glass of milk! Yum!
ReplyDeleteKris