i feel like it’s only natural that every year i write mother nature a little note so here it goes…
dear mother nature,
82F. it’s not even spring break yet. i am not ready for the heat that i know is coming this summer. i will most definitely melt.
sincerely, someone who would really appreciate a “spring” season.
for real y’all.
we’re barely halfway through march and the highs are starting to hit the 80s. i am absolutely not prepared for this.
or let me correct that.
i’m prepared since it comes every year BUT i’m not mentally prepared. i really think i might melt this summer. like you have no idea.
ya know might help me out?
sno-balls. i’ve talked about sno-balls once before. these are not sno-cones. true new orleans style sno-balls are like cups of fluff flavored however your heart desires.
my heart? it will forever be true to a wedding cake sno-ball. maybe if i’m a little crazy that day, it’s half wedding cake and half ice cream. but wedding cake is ALWAYS there.
and these cupcakes? totally like little dense wedding cakes which for me (and my friend amiee) makes them like the best birthday cupcakes which is exactly what these cupcakes were made for.
for those who say wedding cake flavor let me explain… it’s basically a white cake with almond flavoring which is undoubtly my one of my favorite flavors on this planet. and i upped it a bit by using my favorite marshmallow buttercream and replacing the vanilla extract with almond extract. it totally bumps up the almondiness of it all.
- 2 eggs, room temp
- 1 egg white, room temp
- 1 c sugar
- 1/2 c melted unsalted butter, room temp
- 1 tsp vanilla extract
- 3 tsp almond extract
- 2 c flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 c whole milk
- 1 recipe marshmallow buttercream
- sprinkles, for decorating
- preheat oven to 350F. line a cupcake pan with cupcake liners.
- in a medium bowl, sift together the flour, baking powder and salt; set aside.
- in a large bowl whisk together the eggs, egg white and sugar until smooth and well combined. gradually add the melted butter while whisking; whisk in the extracts. stir in the dry ingredients until just combined; add in milk and stir together until a smooth batter forms. pour batter into the cupcake liners, filling the liners 3/4 way full. bake 12-15 min until the cupcakes are set. cool completely.
- while the cupcakes cool, make the marshmallow buttercream substituting 1-1/2 tsp almond extract for the vanilla extract. once the cupcakes are completely cooled, pipe / frost them with the almond marshmallow buttercream and sprinkle with colorful sprinkles!
make these for the next birthday person in your life. they’ll love you forever!
cupcake recipe very barely adapted from: how sweet eats