Ingredients
White Cake:
1/2 cup butter (1 stick), softened
1 cup shortening
2 cups sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour (cake flour) [1]
2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. almond extract
Paper baking cups
Wedding Cake Frosting:
1 cup (2 sticks) butter, softened
1 cup whipping cream
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 tsp. salt
4 cups powdered sugar
Directions
Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely.
Prepare 2 recipes of frosting. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or untl creamy. Makes 3 cups.
Fill each cupcake with Wedding Cake Frosting. To fill cupcakes, insert your wilton tip that is used to fill cupcakes or use an apple corer or insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a wilton decorating bag with decorating tip for filling, or use a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
Adapted From: [2]myrecipes [2]