Wedding cake cupcakes for two, for your wedding anniversary!
Not to be a buzzkill, but someone looked me right in the face and told me a wedding cake for two is a dumb idea.
She clearly has not drank the ‘dessert for two’ koolaid and realized how cool it is to make miniature desserts. (Or, she can resist leftover cookies and cupcakes better than I can, who knows? Maybe a pan of brownies doesn’t whisper to her, begging her to eat them the way they do to me).
The point is: the criticism stuck with me for a long time. Sometimes, it’s a good thing when someone undermines your passion. It makes you re-evaluate.
I ran through my elevator pitch of what exactly ‘dessert for two’ is, and what it means to me. I made some tweaks to my words. I added more emphasis on ‘small batch’ and ‘no leftovers’ and ‘date night,’ because that’s what dessert for two means to me. It’s a way to enjoy desserts without tons of leftovers (a new dessert everyday, if you wish!), it’s a fun way to bake (just 1 egg and small scoops of flour!), and it’s the perfect cap on date night.
All good things.
So, what I want to know is: are you with me? Would you make a mini wedding cake on your anniversary? Would you make wedding cake cupcakes on your wedding anniversary, or on a random Tuesday just because you really love almond-scented cupcakes with buttercream roses and sugar pearls?
I know who’s on my team. Ina is on my team. She makes a mini wedding cake for Jeffrey on their anniversary, and since they are #relationshipgoals, we best do the same.
So, wedding cake cupcakes: they’re light and fluffy because they’re made with only egg whites. They’re rich because they’re made with sour cream. They’re delicately almond-scented, because: wedding cake. The buttercream on top is perfection. I learned how to make buttercream roses from Sally, and I can’t stop piping them. You kinda won’t believe how freaking easy they are! Plus, they’re made with the one piping tip we all have in our drawer.
This recipe makes just 4 cupcakes, but I photographed more than 4 because I had several batches laying around. The recipe is easily doubled, too!
Happy Anniversary (or happy Tuesday!)
Christina Lane
Yields 4 cupcakes
Wedding cake cupcakes, small batch style.
30 minPrep Time
20 minCook Time
50 minTotal Time
Save RecipeIngredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- pinch of fine salt
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 1/4 teaspoon almond extract
- sprinkles, for decorating
Instructions
- Preheat the oven to 350, and line four cups in a muffin pan with paper liners.
- First, make the cupcakes: In a medium bowl, beat with an electric mixer the butter, sugar and almond extract. Beat until light and fluffy, at least 30 seconds.
- Add the egg white and beat until combined.
- Next, beat in the sour cream.
- Finally, sprinkle the flour, baking powder and salt evenly over the batter, and then beat until just combined.
- Divide the batter between the cupcake liners, and bake on the middle rack for 17-20 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
- Let the cupcakes cool.
- To make the frosting: beat the butter in a small bowl with an electric mixer until fluffy, about 1 minute. Add the powdered sugar, 1 tablespoon of the cream and the almond extract. Beat until very light and fluffy, about 1-2 minutes. Add more cream, if necessary.
- Scrape the frosting into a piping bag fitting with a star tip (I used a Wilton 1M). To make the rose shape, make a circle starting in the center of the cupcake and work your way out.
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