These cupcakes are simply adorable. They are the perfect complement to any Easter celebration. The cupcakes themselves have a fantastic almond base with a tangy raspberry filling. This combination is very light and is reminiscent of the spring that is in the air. The white chocolate buttercream is the perfect addition to the light almond cupcakes. This gives you a unique but fantastic flavor combination.
If you don’t happen to have raspberry curd on hand it is super easy to make. If you don’t have the time to make it you could substitute a raspberry or strawberry jam. You will have a firmer filling but your flavor will be the same.
Almond and Raspberry Cupcakes with White Chocolate Buttercream:For the Cupcakes:½ Cup Unsalted Butter2 Cups Flour1 Tablespoon Baking Soda½ Teaspoon Salt½ Cup Blanched Almonds5 Egg Whites1 Cup Milk2 Teaspoons Vanilla Extract1 ½ Teaspoon Almond Extract1 ½ Cup Sugar
Raspberry Curd (for filling)For the Frosting:4oz White Chocolate Chips1/3 Cup Heavy Cream1 Cup Unsalted Butter2lbs (one bag) Powdered Sugar¼ Cup Heavy Cream1/8 Teaspoon Salt2 Teaspoons VanillaTo make the cupcakes preheat the oven to 350 and line two cupcake pans with paper liners.
Combine the flour, salt, baking powder and almonds in the bowl of a food processor. Pulse until the nuts are ground into powder.In a separate bowl whisk the egg whites, milk, vanilla and almond until combined.Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy.
Reduce the mixer speed to low and alternate combining the flour mixture and the milk mixture, beginning and ending with the flour.Divide the batter between the cupcake tins and bake for 18-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Once the cupcakes have cooled completely fill with the raspberry curd.
I used a filling tip, inserted it into the cupcakes and pushed the curd into the cupcake until the cupcake expanded slightly. Don’t worry if it takes you a few tries to get it down.When you have filled the cupcakes prepare your icing.
In a heat safe bowl combine the white chocolate and the 1/3 Cup heavy cream. Heat in 30 second increments until melted.Cream the butter in the bowl of a stand mixer. Once the butter is fluffy add the powdered sugar.Stir in the white chocolate mixture, salt, vanilla and heavy cream.
Beat until the icing is fluffy. Transfer to a piping bag and ice the cupcakes.
Garnish with pink sanding sugar.
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Source: Sweet! – Editors of Food Network Magazine and Southern Living, November 2012 ed.
Alex asked me to make cupcakes for a company baseball game and cookout a few weeks ago and these are what I finally settled on after much deliberation. I was surprised as I looked back at all of my cupcake recipes to realize I hadn’t ever made a spice cake. I thought this would have been one of the basic ones I had made during the holidays but so far nothing! So here it is. I really hope it hits the spot, especially now that the weather is turning cooler and you’re looking for treats with these flavors.I paired this with a vanilla buttercream to really let the spices in the cake pop. I’m not sure what other types of icing would work well, maybe a caramel? I don’t think a cream cheese would do well since it tends to be on the sour side. I’d suggest sticking with the vanilla buttercream since it will really compliment the cake.[amd-yrecipe-recipe:231]Source: Cake adapted from: Food Network Magazine
