Is it just me or has the baking industry taken a really interesting turn lately? With all the social media and constant exposure, it seems like everyone is trying to outdo each other with crazy recipes (ie. crazy shakes). I am personally very fond of all of these unique ideas. I really value creativity and originality and love seeing it in the kitchen. It drives me to curate even more unique recipes, which hopefully inspires you to express your creativity as well. I love that baking (which has such scientific background) is constantly being taken to new creative heights.
I also love simplicity. When something is done correctly it doesn’t need anything else. That is how I feel about these cupcakes. I didn’t even want to add food coloring (I know, crazy right?!) They are so light and fragrant. They don’t need anything to distract from their delicate nature.
Keep in mind: try not to overwork the flour, or you will end up with tough cupcakes.
Happy spring and (almost) Easter!
Preheat oven to 350 degrees and line a 12 cup muffin pan with cupcake liners.
In a large bowl beat the sugar and butter together until fluffy.
Add in the egg whites and beat until mixed in. Follow with almond extract.
Scoop batter into each muffin cavity, filling them about 2/3 of the way full.
Bake for 18-22 minutes or until cupcakes spring back when pressed.
Allow them to cool completely before icing.
While they cool prepare the frosting. Start by mixing the confectioners sugar and boiling water.Stir until the sugar has dissolved. Allow it to cool completely (otherwise it will melt the butter and the shortening).
Mix in the almond extract and add in the butter and shortening.
Beat on high for 3-5 minutes until it is light and fluffy
Put icing into piping bag, and swirl onto each cooled cupcake and top with jordan almonds