Sunday, April 10, 2011

First Anniversary! Time to eat cake!

Today was our first wedding anniversary!  Since our wedding cake topper is still in New Orleans in my parent's freezer, I decided to make almond white cake cupcakes so that we could eat a slice of our wedding cake (in spirit) today.  It turns out to be hard to find a recipe for white almond wedding cake, but I found a well reviewed version on (and I had all of the ingredients)!  Anything with 4.5 stars after 9,200 reviews is worth a try!

the ingredients

A special thanks to John for supplying us with farm fresh eggs.  Look at those yolks!  To keep the cake white - I set aside the yolks to use for something else as the recipe only called for the whites.

yolks from my co-worker's chickens
Snowy white almond cake batter.
batter was SO hard not to just eat raw... 

Little white cupcakes - the recipe yield was 30 cupcakes.  They weren't as almond tasting as I expected.  Next time I would double the amount of almond extract to get them to taste more like our actual wedding cake.
cupcakes hot from the oven

The cakes were topped with a little almond vanilla frosting and a sprinkle of white pearls for decoration and crunch (my favorite texture).
wedding cupcakes to eat
I also put 15 cupcakes in a to go tray to take to work tomorrow and share with my co-workers.  I'm always brining sweet treats to work since I like baking more than I like eatings desserts  (I'm more of a cheese kind of a person).
wedding cupcakes to share!
We shared our wedding cake cupcakes with Alison and Eli, who are getting married later this year.  It was fun to share the tradition of eating wedding cake (a realistic recreation in our case) a year later with our best friends.


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