1 cup butter, chilled and diced
2 cups confectioners' sugar
1/2 cup white sugar
1/2 teaspoon almond extract
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 egg whites
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
6 egg yolks
1/2 cup chopped walnuts
1/2 cup white sugar
1/2 cup flaked coconut
vanilla extract for decoration
Preheat oven to 300 degrees F (150 degrees C). Line 24 muffin cups with paper liners.
In a small bowl, sift the confectioners' sugar and flour. Beat in the egg whites until smooth. Stir in the almond extract and 1 cup of milk. Stir until the wet ingredients are combined. Complete mixture in a large bowl.
Divide batter evenly among paper lined cup making paper cups, 2 inches apart. Press each cupcake lightly on top of the lined cupcake pan. Wrap each cupcake in plastic then tape, and securely cut into 12 inch squares.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the deep center of the cake comes out clean. Allow to cool completely before frosting.
Once completely cooled, frost cake by using a double boiler with 100 ml water. Spray with non-stick cooking spray.
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