Ingredients
Servings: 24 cupcakes
For the cake:
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
2 and 1/4 cups cake flour
1 and 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened
For the frosting:
3 sticks unsalted butter, cut into chunks and softened
3 tablespoons heavy cream
2 and 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 cups confectioners’ sugar
Preparation
