Recently I was commissioned to make
for a SPECIAL EVENT
Later that evening, she let me know:
Eventually I got all of the details about the gender reveal party that is set to take place Friday evening at Stephanie’s house. There will be family and friends, refreshments, and a piñata filled with either pink or blue confetti.
With my task at hand, I began…
In a vintage Tupperware measuring bowl (handed down from my Mama), the flour, baking powder, and salt get whisked together. The whisking process works about as well as sifting and takes much less effort.
For about 5 minutes, I beat the butter and sugar together in my stand mixer.
Since I TRIPLED the recipe (below) I had to change mixing bowls mid process. My glass mixing bowl is quite a bit larger and more suitible for mess makers such as myself. I added SIX eggs one at at time, followed by pure vanilla and almond extractsFast Forward: add the flour mixture and milk alternately, fill muffin cups, bake and cool.
Modified ever so slightly, this recipe was discovered on the site Two Peas & Their Pod.
Vanilla Almond Cupcakes
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup Silk Almondmilk Unsweetened Vanilla
For the Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 3 tablespoons Silk Almondmilk Unsweetened Vanilla
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- Preheat oven to 350°. Retrieve cupcake pan(s) and liners from the cabinet for later use.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a stand mixer, beat the butter and sugar together until light and fluffy. This will take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at at time, beating after each addition. Stir in the extracts.
- Add the flour mixture and milk alternately, starting and ending with the flour. Mix until flour is just incorporated. Try not to over-mix.
- Divide batter evenly in prepared cupcake liners, filling 2/3 full. Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a wire cooling rack and cool completely.
- While the cupcakes are cooling, make the frosting. Using a stand mixer, beat the butter until creamy. With the mixer on low, add 1 cup of powdered sugar at a time until all of the powdered sugar is added. Add the milk, vanilla extract, and almond extract. Mix on high until smooth.
- Frost and Serve!
Note-Frosting can be made up to 2 days ahead of time and stored in the refrigerator. Let it come to room temperature and beat briefly before using. You can store the finished cupcakes in the refrigerator for 1-2 days. Let the cupcakes come to room temperature before serving. They are best the day they are made.