I love opposite flavors in baking; if I have a chocolate cupcake, I want vanilla frosting, and if I have a vanilla, yellow, or almond cupcake, I want chocolate frosting. This cupcake has a very rich almond flavor, but if you prefer something milder, omit the bitter almond oil and just use ½ teaspoon of almond and vanilla extracts each. The fudge frosting has been adapted in measurement to frost 24 cupcakes; look for the full recipe in another post!
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- ½ cup shortening
- 1 ¾ cups sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon bitter almond oil
- 4 egg whites
- 1 1/3 cups sour milk (see how to make this below!)
Preheat oven to 350 degrees.
Line two muffin tins with paper liners.
Make sour milk; place1 ½ tablespoons lemon juice in a glass measuring cup and add enough milk to equal 1 1/3 cups of liquid total. Let stand for 5 minutes.
Combine flour, baking powder, baking soda, and salt in a small bowl.
Beat shortening in a mixing bowl for 30 seconds.
Add sugar and flavorings, beating until combined.
Add flour and sour milk, alternatively, until just combined.
Fill liners halfway and bake for 21-23 minutes, until a toothpick comes out clean.
Cool completely before frosting
- 2 1/3 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup butter, softened
- 1/6 cup boiling water (just under 2 oz. in a glass measuring cup)
- 1 ½ teaspoons vanilla extract
Combine powdered sugar and cocoa powder.
Add butter, boiling water, and vanilla.
Beat on low speed until ingredients are just combined, then increase speed to medium and beat for 1 minute.