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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

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
Author: Nick Makrides



  • 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


  • 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

Learn How To Make it! [VIDEO]


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.


  • 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.


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


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
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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