Almond Wedding Cupcakes with Almond Butter Cream frosting

Delicious white cupcake that starts with a box mix, but becomes much more.  Butter cream icing can be tinted for color, mixed with raspberry preserves and piped inside the cupcake, or change the extracts and the flavor.  This is a versatile recipe that allows you to change it up as you like! I've doubled the recipe here to allow for piping the frosting with a pastry bag.  You'll need to half the recipe for a filling.

Ingredients:
1 Duncan Hines white cake mix
1 cup flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Directions:

• Preheat oven to 325 degrees.  Line cupcake pans with liners. Makes about 30 cupcakes.
• Combine cake mix, flour, sugar and salt in a large mixing bowl.
• Add remaining ingredients and mix on low speed until combined, about 4 minutes.
• Pour into prepared pans and bake for 22 minutes or until toothpick comes out clean.

Butter Cream Frosting:

6 cups of powdered sugar

2 cups of butter, at room temperature

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2-4 tablespoons cream

• Cream together butter and sugar in a large mixing bowl on medium for 3 minutes.
• Add extracts and cream.
• Beat for 1 minute more.
• Refrigerate for a few minutes if frosting is too soft