Wedding Cake Cupcakes
1 ⅓ cup Cake Flour
1 cup Sugar
¼ teaspoon Baking Soda
¾ teaspoon Baking Powder
½ teaspoon Salt
⅓ cup Shortening
2 tablespoons MagicalButter (Room Temp)
½ cup Sour Cream
¼ cup Whole Milk
1 teaspoon Vanilla Extract
¼ teaspoon Almond Extract
½ teaspoon Butter Extract
Egg Whites from 3 Large Eggs
Fruit Filling Of Your Choice
Preheat the oven to 325 degrees Fahrenheit.
Prepare cupcake liners in a muffin tin.
In a bowl, mix together the sour cream, milk, vanilla extract, almond emulsion, butter extract and egg whites. Whisk until smooth and set aside.
In a large mixing bowl, add the flour, sugar, baking soda, baking powder and salt. Whisk together.
Add the shortening and MagicalButter in cubes to the flour mixture.
Mix until the flour is coated with the shortening and butter. The mixture will be crumbly.
Add in half the liquid mixture and mix just until combined.
Add in the last half of the liquid mixture and mix just until combined.
Scrape down the sides of the bowl and then mix again until batter is free from lumps and has a uniform consistency. You want to be careful not to over-beat the batter.
Measure out your cupcakes, filling the cups 2/3 full.
Bake at 325 degrees for 25 minutes.
Once finished, cool cupcakes on a cooling rack.
Once cupcakes have cooled completely, core your cupcakes and fill using your desired filling flavor.
Frost your cupcakes using your favorite white frosting and enjoy!