Decadent Almond Vanilla {Cup}CAKES

These aren't your average cupcakes!  these are light and airy, a lot like angel food cake.  They are perfect for a bridal shower or party...I sometimes make these and split off the tops, pipe in some strawberry preserves and leave deconstructed on a plate with a nice dollop of homemade whipped cream, and fresh berries.  Dressed up or dressed down - these truly eat more like a decadent CAKE.  I have never used cupcake liners when making these as they ARE best eaten with a fork & plate!  This time when I made them, I let the kids that were at our party decorate their own and they had a blast - it's fun, simple and most of all - 'super duper deliciousness' as my friends son remarked... ~Enjoy! Diane   

Decadent Almond Vanilla {cup}CAKES

Cupcakes: 
1 and 2/3 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 cup vanilla flavored yogurt, room temperature
3/4 cup whole or buttermilk, room temperature
2 egg whites, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract

For Cream Cheese Frosting:
4-ounce (half) package cream cheese, softened
1/4 cup butter or margarine, softened
1 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
(1-3 added drops of food coloring if wanted)

 
Preheat oven to 350 
Either spray ‘no stick spray’ into a 12 count muffin tin,  or use cupcake liners.

Cupcakes: 
In a large bowl, mix flour, baking powder, baking soda, and salt together. Set aside. In a medium microwave-safe bowl, melt butter in the microwave. Whisk in the sugar - mixture will be gritty. Whisk in vanilla yogurt, milk of choice, and both extracts until well combined. Slowly mix dry ingredients into the wet ingredients, until no lumps remain. Batter will be thick. Do not over mix. Set aside.

Using a whisk or a  mixer with a whisk attachment - beat the egg whites until until thick and foamy, about 3 minutes.  Fold gently into cupcake batter. The batter will be smooth, velvety, and slightly thick. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow cupcakes to cool before frosting.

Frosting: 
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. 

NOTE: Unfrosted cupcakes can be made one day in advance and stored, covered at room temperature.  Frosting can also be made one day in advance, covered and stored in the refrigerator until ready to use. 
Decorate cupcakes immediately before serving. Leftover cupcakes keep well covered, in the refrigerator for 3 days. 

Recipe Adapted from: Sally Quinn
Photo by: Diane Baker for Canning and Cooking at Home