This cake actually uses a box mix as the base for the ingredient list – I wasn’t a big fan of that idea and I could really taste the “boxed cake taste” when they first came out of the oven, but I think the longer they sat, they better they got. My sister just told me that she had another one 3 days after I originally made them and she said it tasted even more like wedding cake…not sure why but it works!
I also wasn’t terribly happy with my frosting but only because I added the almond flavoring too late and it caused the frosting to separate a little, which is why it isn’t as smooth as it should be in the picture above. It wasn’t detrimental to the flavor, it just didn’t look as pretty.
Hope you enjoy!
Preheat oven to 325 degrees. Line cupcake tins with papers. In a large bowl, whisk together dry ingredients. Then add remaining ingredients and beat with a hand mixer for 2 minutes or until well blended. Use an ice cream scoop to fill prepared tins about 2/3 full. Bake 18-20 minutes or until toothpick comes out clean.
In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency.
Pipe onto cupcakes as desired and enjoy!
Recipe adapted from Recipe Girl