Wedding Cake Cupcakes

White Cake:
1/2 cup butter, softened
1 cup shortening
2 cups sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup milk
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon almond extract
Paper baking cups
Vegetable cooking spray

Preheat oven to 350 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milks, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
Bake 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 from pans to wire racks, and cool completely.

Wedding Cake Frosting:
1 cup butter
1 cup whipping cream
1 teaspoon almond extract
1/4 teaspoon salt
2 (16-oz.) packages powdered sugar

Prepare frosting. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Zucchini Pineapple Bread

Ingredients:
4 eggs
1.5 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1.5 teaspoons ground cinnamon
0.75 teaspoons ground nutmeg
1 (8 oz) can crushed pineapple, drained
     -or 1 cup fresh
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1.5 teaspoons baking soda
1.5 teaspoons baking powder

Methods:
Combine flour, baking powder, baking soda, and salt.
In a separate bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg.
Add pineapple and zucchini, stir.
Add flour mixture, stir.
Pour batter into two greased and floured loaf pans
Bake at 350 degrees for 1 hour.
Cool on wire racks.