The cupcakes were a complete disaster. There was definitely way too much shortening. While they didn't exactly fall flat, they didn't form high-hats by any means. I'm scrapping them and starting over with a tried and true recipe. I'm seriously disappointed.
I haven't tried the frosting yet so rating is for the cake. Let me start by saying that I'm an EXTREMELY experienced cupcake baker. The shortening ratio is way too high, to the point where if you eat the cake warm you have to actually clean your hands after because they are glistening with melted Crisco :/ Not good. Then, the cake over bakes, and then falls as it cools(no, I did not over beat) and you cant decorate them pretty like the picture,because the cooled cake is flat, mis-shaped, and almost 'concaved'.Also because 350 is way too high...you have a nice white cake that browns a lot around the edges which is definitely NOT wedding quality. It bakes much better at 325 for about 20-25 minutes (no browning that way). All that said, the flavor is AMAZING and very 'wedding', but basically all the flavor is from the extract (do not skip the Almond, that is what makes the flavor unique). So, skip this recipe and find a good White Almond Sour Cream recipe, same flavor, better results
For the frosting be sure to soften the butter and beat the cream butter mixture to a creamy solid - like whipped cream - before adding the sugar. Mine turned out great!
This frosting is a disaster. Is there an error in the amount of whipping cream? It is thin and runny. The cake is good.