Almond Cupcakes With Raspberry Glaze Swiss Meringue And Stacked Almond Cakes Recipes

ALMOND CUPCAKES

Almond Cupcakes image

These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.

Provided by Pikake21

Categories Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
1 1/4 cups milk

Steps:

Preheat oven to 375 degrees.
Cream butter at medium speed until smooth, add sugar and beat until well.
Add two eggs, beat until smooth.
Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
Makes 24 regular size or approx 10 jumbo size.

ALMOND CUPCAKES WITH BLUEBERRY TEQUILA FILLING, TOPPED WITH MARZIPAN AND ACAI BERRY CREAM CHEESE FROSTING

Almond Cupcakes with Blueberry Tequila Filling, Topped with Marzipan and Acai Berry Cream Cheese Frosting image

Provided by Food Network

Time 50m

Yield 18 cupcakes

Number Of Ingredients 20

Ingredients

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cups white sugar
1/2 cup canola oil
2 eggs
1 cup heavy cream
1/2 cup whole milk
1 teaspoon almond extract
7 ounces marzipan
Blueberry Tequila Filling, recipe follows
Acai Berry Cream Cheese Frosting, recipe follows
1/4 cup thinly sliced almonds, for garnish
1/2 cup blueberry jam
1 tablespoon tequila
1/2 teaspoon key lime juice
1/4 pound unsalted butter, room temperature
18 ounces cream cheese
9 cups powdered sugar
1/4 cup acai berry syrup

Steps:

Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil until fine crumbs are formed. Add the eggs, heavy cream, milk, and almond extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
Roll out the marzipan evenly to 1/8-inch thickness. Cut out 12 (2 1/2-inch) round disks using a cookie cutter.
To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Blueberry Tequila Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Place 1 marzipan disk on top of each cupcake. Put the Acai Berry Cream Cheese Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the marzipan disk in a circular motion. Garnish with thinly sliced almonds on top and serve.
Mix all the ingredients in a mixing bowl until combined.
In the bowl of an electric stand mixer with a paddle attachment, cream the butter and cream cheese. Slowly add the powdered sugar and mix until combined. Add the acai berry syrup and mix for 2 minutes on medium speed until incorporated and creamy.

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