Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes

Name: Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 48
Cuisine: American
Ingredients: 2 teaspoons almond extract; 198 grams almond paste; 1 teaspoon baking powder; 1 teaspoons baking soda; 1 bar bittersweet dark chocolate, for garnish; 5 larges egg whites; 3 eggs; 5 eggs; 237 milliliters all-purpose flour; 552 milliliters all-purpose flour; 48 servings Purple vegetable dye; 48 servings Green vegetable dye; 227 grams milk; 48 servings Peach vegetable dye; 1 pint fresh raspberries, for garnish; 118 milliliters seedless raspberry jam; 48 servings Raspberry jam, for garnish; 0 teaspoons salt; 1 teaspoons salt; 1 pinch Pinch salt; 177 milliliters sugar; 237 milliliters superfine sugar; 473 milliliters superfine sugar; 177 milliliters (1 1/2 sticks) unsalted butter, softened; 355 milliliters (3 sticks) unsalted butter, softened; 1 teaspoons vanilla extract

You can never have too many dessert recipes, so give Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes a try. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 332 calories, 4g of protein, and 11g of fat. This recipe serves 48. This recipe is typical of American cuisine. It is a good option if you're following a vegetarian diet. If you have peach vegetable dye, salt, superfine sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the eggs 1 at a time, scraping the bowl after each addition.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add the vanilla and almond extracts. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Alternate folding the milk and flour mixture into the butter mixture. Fill the cupcake liners halfway and bake for 12 minutes. Cool.

Ingredients you will need

Baking Soda

Cupcakes

Vanilla

Almonds

Butter

All Purpose Flour

Milk

Salt

Equipment you will use

Muffin Liners

Oven

Bowl

To assemble: Dip the top of each cupcake into the Raspberry Glaze, making sure to cover the entire top of the cake to the rim of the paper. Using a pastry bag fitted with a large round tip, pipe a generous dollop of the pale lavender Swiss Meringue in the center of the cake, keeping a rim of the Raspberry Glaze visible. Top the Swiss Meringue with the stacked Peach and Green Almond Cake. Using a small pastry brush, glaze each raspberry with raspberry jam and sit on top of the cake. Lightly dust the top of each cupcake with zested bittersweet dark chocolate.

Ingredients you will need

Dark Chocolate

Raspberry Jam

Raspberries

Fresh Lavender

Cupcakes

Almonds

Dip

Peach

Equipment you will use

Pastry Brush

Pastry Bag

Place the jam in a small saucepan. Dissolve the jam to liquid over low heat, 1 to 2 minutes.

Ingredients you will need

Jam

Equipment you will use

Sauce Pan

Combine the egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.

Ingredients you will need

Egg Whites

Sugar

Water

Salt

Equipment you will use

Blender

Bowl

Frying Pan

Whisk constantly until the mixture is warm to the touch and the sugar has dissolved. (The mixture should feel completely smooth when rubbed between your fingertips.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool.

Ingredients you will need

Sugar

Equipment you will use

Blender

Whisk

Bowl

Add a few drops of purple vegetable dye and mix well until a light lavender color.

Ingredients you will need

Vegetable

Fresh Lavender

Preheat the oven to 350 degrees F. Line 2 half-sheet trays with silicone mats.

Equipment you will use

Oven

Sift together the flour and salt in a small bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar together until small crumbs form.

Ingredients you will need

Almond Paste

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add the butter and beat on high speed until the mixture is combined. Scrape down the bowls and add the eggs, 1 at a time, beating until each is incorporated.

Ingredients you will need

Butter

Egg

Equipment you will use

Bowl

Add the flour mixture in 3 parts, beating on low speed after each addition. Divide the batters between 2 small mixing bowls. In the first bowl, add a few drops of the peach vegetable dye to the batter and mix well until a pale peach color. In the second bowl, add a few drops of the green vegetable dye and mix well until a pale green color.

Ingredients you will need

Vegetable

All Purpose Flour

Peach

Equipment you will use

Mixing Bowl

Spread each batter on prepared sheet trays.

Ingredients you will need

Spread

Bake for 10 minutes. When cooled, cut the peach cake using a 1-inch round fluted pastry cutter, and cut the green cake using a 1/2-inch round fluted pastry cutter. Stack the green cakes on top of the peach cakes and set aside.

Ingredients you will need

Peach

Equipment you will use

Pastry Cutter