delicious! (345 cals w/ wedding cake buttercream frosting)
1. Whisk together egg whites, almond extract, and 2 Tbsp milk in small bowl until combined. Set aside
2. In mixing bowl, beat butter and sugar for 2 mins on medium. Add in dry ingredients and mix until combined. Add egg white mixture and remaining milk
3. Fill cupcake liners half full and bake at 350 for 15-17 mins. Let cool
4. Cut a cone in top of each cupcake. Fill with preserves. Place cut out cones back on top. Pipe on frosting
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 234 | ||
Calories from Fat: 49 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 13.7mg | 4 % | |
Sodium 3556.1mg | 123 % | |
Potassium 91.5mg | 2 % | |
Total Carbohydrate 39.9g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 39.1g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 234
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