Albino Aligator Cupcakes

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Albino Aligator Cupcakes! Yet another Beyoncé inspired cupcake. I got the ideas for these gorgeous snow white cupcakes from a lyric in one of her songs! You know what though? Wouldn’t these be a gorgeous wedding cupcake?

Albino Alligator Cupcakes

A Quick Baking Guide

If you’re new to baking or just want to brush up on the basics, these guides are a great place to start!

  1. Tools and Equipment I Use as a Home Baker (and Love)
  2. Why is this recipe in grams? – why you’ll never go back to cups again!
  3. Commonly asked questions in the community
  4. How to properly soften butter
  5. Get to know your home oven for better baking results

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Albino Alligator Cupcakes

Albino Alligator Cupcakes

Snow white cupcakes with pure white frosting.

Serves 20

5 from 1 vote
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Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 247kcal

Ingredients

Cupcakes

  • 3 1/2 cups / 430 g all-purpose flour
  • 1 1/4 cups / 265 g caster sugar, superfine
  • 3 tsp / 3 tsp baking powder
  • 1/2 tsp / 1/2 tsp fine salt
  • 1/2 cup / 125 g unsalted butter, softened
  • 2 large / 2 large eggs
  • 1 1/2 cups / 375 ml full-cream, whole milk
  • 1/2 cup / 125 ml vegetable oil
  • 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
  • 1 tsp / 1 tsp vanilla extract, vanilla bean paste
  • 4 drops / 4 drops Americolor white food gel., OPTIONAL

Frosting

  • 1 batch / 1 batch fluffy White choc ganache frosting
  • 4 drops / 4 drops Americolor white food gel. , OPTIONAL

White Chocolate sauce

  • 2 cups / 400 g good quality white chocolate
  • 1/4 cup / 50 g butter
  • 1/4 cup / 50 g brown sugar, white sugar if you want a white choc sauce
  • 1 cup / 250 ml cream
  • 4 drops / 4 drops Americolor white food gel., OPTIONAL, but you probs wanna add it lol


Instructions

White Chocolate Sauce

  • Add all ingredients to a large microwave safe bowl and microwave for 1 min at a time, mixing each time until smooth. Cover with plastic wrap and chill. Microwave for 30 seconds right before using.

Cupcakes

  • Preheat a fan-forced oven to 130C (266F). Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl. It’s at this point that you can add the  and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • Core the centre of each cupcake and fill with choc sauce.
  • Fit the end of a piping bag with a Wilton 1M tip. Frost in a swirl.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 247kcal
Carbonhydrates: 20g
Protein: 3g
Fat: 17g
Saturated Fat: 12g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 53mg
Sodium: 163mg
Potassium : 43mg
Fiber: 1g
Sugar : 3g
Vitamin A: 415IU
Vitamin C: 1mg
Calcium: 61mg
Iron: 1mg
Nutrition Disclosure
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