Wedding Cake Cupcakes

In honor of my dear friend Katie's birthday today, I've decided to share this delightful little treat.

Katie loves cake. More specifically, she is obsessed with wedding cake. And I am not exaggerating. When she got married a few years ago, she wanted to keep and freeze the bottom tier of her wedding cake instead of the top.

So, here's my version of this special occasion sweet that you can enjoy any day of the week.

Ingredients

Cupcakes

• 1 (18 oz) box white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1 1/3 cup water
• 1/8 cup vegetable oil
• 1 teaspoon real vanilla
• 1 teaspoon almond extract
• 1 cup sour cream
• 4 large egg whites

Frosting

• 1/2 lb butter
• 1 cup white shortening
• 1/2 cup milk
• 1 teaspoon real vanilla
• 1 teaspoon almond extract
• 7 cups confectioners' sugar

Directions

Cupcakes

1. Preheat the oven to 325 degrees F.
2. Whisk together the white cake mix, flour, sugar and salt in a large mixing bowl.
3. Add the remaining ingredients (water, oil, vanilla, almond extract, sour cream and egg whites) and beat on medium speed for 2 minutes.
4. Pour into greased cupcake pans -- you can also use cupcake liners.
5. Bake in the oven for approximately 20 minutes.
6. Allow the cupcakes to cool before icing.

Frosting

1. Cream together butter and shortening until smooth.
2. Slowly add the milk, sugar, vanilla and almond extract.
3. Continue beating on medium speed until smooth and creamy.

Katie and her beloved wedding cake.