Almond Wedding Cake Cupcakes with Strawberry Filling:
These exquisite cupcakes are a delightful marriage of flavors and textures, reminiscent of a classic wedding cake but in miniature form. Each bite offers a symphony of almond-scented sponge cake enveloping a luscious strawberry filling that bursts with fruity sweetness.
The almond-scented sponge cake serves as the perfect canvas for this delectable creation, its delicate crumb infused with the rich aroma of almonds. With each bite, the tender cake melts in your mouth, releasing its subtle nutty flavor that pairs harmoniously with the sweetness of the strawberry filling.
Speaking of the filling, it’s a revelation of ripe, juicy strawberries transformed into a luxurious compote that adds a burst of freshness and tanginess to every bite. Encased within the soft sponge cake, the strawberry filling creates a delightful contrast of textures, offering a burst of flavor that delights the senses.
Topping off these heavenly treats is a crown of silky smooth almond-infused buttercream frosting, adding a layer of decadence and elegance to each cupcake. The frosting is the perfect finishing touch, its velvety texture and subtle almond flavor complementing the delicate sweetness of the cupcakes.
As you take your first bite, you’ll be transported to a world of indulgence and bliss, where each component harmonizes flawlessly to create a culinary masterpiece. These Almond Wedding Cake Cupcakes with Strawberry Filling are not just desserts; they’re a celebration of love, joy, and the art of baking. Whether enjoyed at a wedding reception or as a sweet treat for any occasion, these cupcakes are sure to leave a lasting impression on all who indulge in their exquisite flavors.
Servings: 24 cupcakes
Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tablespoon pure vanilla extract
– 1 tablespoon almond extract
– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1/2 cup sour cream
– 24 teaspoons strawberry jam (or homemade strawberry filling)
– Almond slices for garnish
– Powdered sugar for dusting (optional)
Directions
1. Start by preheating your oven to 350°F and line two muffin tins with cupcake liners.
2. Cream together the butter and sugar in a large bowl until light and fluffy, usually takes about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream. Mix just until incorporated; make sure not to over-mix.
6. Fill the cupcake liners about two-thirds full with the batter.
7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
8. Allow the cupcakes to cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.
9. Once cool, use a cupcake corer or a small knife to create a hole in the center of each cupcake. Fill each hole with about a teaspoon of strawberry jam.
10. Replace a small piece of the removed cake on top of the filling to seal it in.
11. Garnish with almond slices and dust with powdered sugar if desired.
Variations & Tips
– For chocolate lovers, try adding 1/2 cup of unsweetened cocoa powder to the dry ingredients to make chocolate almond cupcakes.
– If there’s a nut allergy in the family, substitute the almond extract with an equal amount of vanilla extract and skip the almond garnish.
– For a lighter version, use Greek yogurt in place of sour cream.
– To make a homemade strawberry filling, simply cook down fresh strawberries with a sprinkle of sugar and a dash of lemon until they reach a jam-like consistency, then cool before using.
Remember, bake with love, and every bite will taste sweeter. Enjoy these little bites of bliss at your next special gathering or on a quiet afternoon when the house is still, and the heart yearns for a slice of celebration.
