almond cupcakes with raspberry glaze swiss meringue and stacked almond cakes
Angel Hardina
Ingredients
- Almond Cupcakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Almond extract
- Eggs, large (4)
- Milk
- Vegetable oil
- Almonds, finely ground
- Swiss Meringue Buttercream for Glaze:
- Egg whites
- Granulated sugar
- Unsalted butter, room temperature (8 oz)
- Raspberry puree (optional for color)
- Stacked Almond Cakes:
- Almond flour or almond meal
- Unsalted butter, softened (4 oz)
- Granulated sugar (1 cup)
- Vanilla extract
- Eggs (3)
Steps
### Almond Cupcakes with Raspberry Glaze Swiss Meringue: A Step-by-Step Guide
#### Introduction
Almond cupcakes topped with a raspberry glaze swiss meringue are perfect for any special occasion. This recipe combines the nutty flavor of almonds with the sweet and tangy taste of raspberries, creating an exquisite dessert that is both elegant and delightful.
#### Ingredients
- 2 cups all-purpose flour
- 1 cup almond meal (almond flour)
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cream of tartar
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened and at room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries
- 1/2 cup powdered sugar (for glaze)
- 1/4 cup raspberry jam
#### Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- Cupcake liners
- Piping bag with a small round tip
### Step-by-Step Instructions
#### Making the Almond Cupcakes
1. **Preheat Oven**: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. **Mix Dry Ingredients**: In a large mixing bowl, combine flour, almond meal, sugar, baking powder, salt, and cream of tartar. Mix well.
3. **Blend Wet Ingredients**: In another bowl, beat the eggs, softened butter, sour cream, and vanilla extract until smooth.
4. **Combine Ingredients**: Gradually add the dry ingredients to the wet mixture in two parts, mixing just until incorporated after each addition. Be careful not to overmix.
5. **Fill Muffin Tins**: Divide the batter evenly among the cupcake liners, filling about 2/3 full.
6. **Bake**: Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool on a wire rack.
#### Making Raspberry Glaze Swiss Meringue
1. **Prepare Raspberries and Jam**: Place raspberries in a small saucepan with raspberry jam, and heat gently over medium-low heat for about 5 minutes until combined.
2. **Combine Sugar and Egg Whites**: In a clean bowl, beat egg whites to soft peaks. Gradually add powdered sugar while continuing to beat the mixture until stiff peaks form. Add raspberry-infused liquid carefully, beating well after each addition.
#### Assembling the Cupcakes
1. **Pipe Meringue**: Using a piping bag with a small round tip, pipe dollops of swiss meringue onto cooled cupcakes.
2. **Top with Raspberries**: Place a fresh raspberry on top of each meringue dollop for garnish.
### Conclusion
Enjoy these almond cupcakes with raspberry glaze and swiss meringue as a special treat or gift. These delicious treats are sure to impress your guests at any gathering. Happy baking!