For the Bachelorette...Sapphire Blue & Hot Pink Cupcakes

These were made for a bachelorette party. The brides colors are sapphire blue and hot pink. There was a specific request to create a cupcake that did not leave the girls with bright pink tongues before the big night on the town...we can't have that! So I topped them with the new, FANCY M&Ms, these were chocolate raspberry covered almonds that just so happen to come in a hot pink with a bluish swirl to them.

I added a little flare with the ribbon - what bride doesn't love flare ;)

Chocolate Cupcakes with Almond Frosting
3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

Preheat the oven to 350 degrees F.

Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.

Almond Frosting

3 cups confectioners' sugar
1 cup butter
1 teaspoon almond extract (or to taste)
1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.