Wedding Cake Cupcakes
MagicalButter
Ingredients
- 1 ⅓ cup Cake Flour
- 1 cup Sugar
- ¼ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ½ teaspoon Salt
- ⅓ cup Shortening
- 2 tablespoons MagicalButter (Room Temp)
- ½ cup Sour Cream
- ¼ cup Whole Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- ½ teaspoon Butter Extract
- Egg Whites from 3 Large Eggs
- MagicalButter Machine
Filling Options
- Lemon Curd
- Fruit Filling Of Your Choice
Directions
- Preheat the oven to 325 degrees Fahrenheit.
- Prepare cupcake liners in a muffin tin.
- In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites. Whisk until smooth and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
- Add the shortening and MagicalButter in cubes to the flour mixture.
- Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
- Add in half the liquid mixture and mix just until combined.
- Add in the last half of the liquid mixture and mix just until combined.
- Scrape down the sides of the bowl and then mix again until batter is free from lumps and has a uniform consistency. You want to be careful not to over-beat the batter.
- Measure out your cupcakes, filling the cups 2/3 full.
- Bake at 325 degrees for 25 minutes.
- Once finished, cool cupcakes on a cooling rack.
- Once cupcakes have cooled completely, core your cupcakes and fill using your desired filling flavor.
- Frost your cupcakes using your favorite white frosting and enjoy!
