These tender and moist vanilla almond cupcakes are topped with creamy white chocolate frosting. This is an exquisite treat that will make your day extra special.
Today is our wedding day. My father will guide me as I walk down the aisle to the new life ahead: proud parents, happy friends, bridesmaids in coral, and groomsmen in tuxes. I have my something new; something borrowed, my something blue.
Let me share with you a special recipe that I made before we had our ceremony today. Although I didn’t bake the cupcakes for our wedding, I did make them last weekend. We wanted to remember the unforgettable week ahead!
I used my very Vanilla cupcake recipe and substituted vanilla for almond flavoring. The egg whites were whipped up, and the cupcakes were topped with my white chocolate frosting. White chocolate frosting is made with pure white chocolate and no white chocolate flavoring.
Each beautiful swirl is made of pure white chocolate
These white wedding cupcakes will make you drop to your knees. This is by far the best cupcake I have ever made. They look so fancy! Sprinkles! And gold sprinkle stars …!
These cupcakes are perfect for any wedding or bridal shower. These delicious cupcakes will impress all your guests, including brides and grooms. If you are responsible for a wedding dessert buffet, I have a recipe you can use!
Instructions
Start the recipe by melting the white choco for the frosting. Pure chocolate is always melted by constantly stirring on a low-heat stove. Melt the chocolate in 15-second increments using a microwave. Stir every step until smooth. Allow cooling.
Preheat oven to 350°F (177°C). Use 12 cupcake liners to line a muffin pan. Set aside.
Mix flour, baking powder, and baking soda in a large bowl. Set aside. Melt butter in a microwave-safe bowl. The mixture will become gummy if you add the sugar. Mix yogurt, milk, vanilla, and almond extract until well combined. Slowly add dry ingredients to the wet ingredients until there are no lumps. The batter will be thick. Mixing should be done gradually. Set aside.
Use a whisk, a handheld or stand mixer with a whisk attachment to beat the egg whites until they are thick and foamy. This takes about three minutes. See the photo at the bottom of my post for yellow cakes with milk chocolate frosting for a visual representation of the egg whites. Fold into the cupcake batter. The batter should be very smooth and velvety. Bake the batter in 12 muffin liners for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
