The cupcakes have a light crumb and almond flavor that pairs perfectly with the rich raspberry filling.

Ingredients

• 3 Egg Whites, room temperature
• 1/3 cup plus 2 Tablespoons Buttermilk
• 6 Tablespoons Unsalted Butter, softened
• 3/4 cup plus 2 Tablespoons Granulated Sugar
• 1 1/4 cup Cake Flour
• 1/2 Tablespoon Baking Powder
• 1/4 teaspoon Kosher Salt
• 1 Tablespoon Almond Extract
• 1 recipe Raspberry Cake Filling
• 1 recipe Russian Buttercream

Procedure

1. Preheat oven to 350°F.
2. Whisk together the egg whites, almond extract and 2 Tablespoons buttermilk in small bowl until combined. Set aside.
3. In a mixing bowl, beat butter and sugar for 2-3 minutes on medium.
4. Add in dry ingredients and mix until combined.
5. Slowly add in egg white mixtures.
6. Beat in remaining buttermilk.
7. Fill cupcake liners half full with batter with a #16 scoop (1/4 cup) and bake in a 350° F oven for 15-17 minutes.
8. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
9. Fill a pastry bag with raspberry filling. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with Raspberry Filling.*
10. Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting.
11. Repeat until all cupcakes are filled.
12. Use a 6B tip to pipe the frosting on top of each cupcake, starting by piping a ring around the outside edge, then working upward in a spiral (you should fully cover any of the Raspberry Filling in the center).

Cook’s Notes

It’s easy to fill cupcakes, snack cakes and other sweet treats using Wilton Filling Tip, Bismarck 230. No coupler needed; just cut the end of the decorating bag, drop the tip in the bag, fill the bag, insert the tip in treat and squeeze bag to fill. 

• No coupler needed; just use a cut icing bag and tip
• Just insert the Wilton filling tip into the treat to infuse it with filling.