1prepare poppy seed cake as directed. Frost cupcakes with wedding cake frosting, using a piping bag and metal number 2 tip or a zip top plastic freezer bag with one corner snipped off. Top with sparkling sugar.
2Poppy seed cake:
1 cup butter, softened
2 1/3 cup sugar
five large eggs
3 cups all-purpose soft wheat flour or all purpose flour
1/4 teaspoon baking soda
1/4 teaspoons salt
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons poppy seeds
paper baking cups
vegetable cooking spray
preheat oven to 350°. Beat butter with electric mixer at medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each. Mix flour, baking soda, and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla and poppy seed.
Place paper baking cups into muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove to wire rack to cool completely. Makes 24 cupcakes.
3wedding cake frosting
1/2 cup butter, softened
1/4 cup whipping cream
1/2 teaspoon almond extract
1/8 teaspoons salt
one package powdered sugar, 16 ounces
the first four ingredients at medium speed with electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended. Beat at high speed to minutes or until creamy. Makes 3 cups