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Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
  • subheading: For the Cupcakes:
  • 3 egg whites, room temperature
  • ⅓ cup plus 2 Tablespoons buttermilk
  • 6 Tablespoons unsalted butter, softened
  • ¾ cup plus 2 Tablespoons granulated sugar
  • 1 ¼ cup cake flour
  • ½ Tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 Tablespoon almond extract
  • subheading: For the Frosting:
  • ½ cup unsalted butter, softened
  • ½ cup heavy cream
  • 1 ½ teaspoon almond extract
  • 4 cup powdered sugar
  • subheading: For the Filling:
  • ½ cup Raspberry preserves
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