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.
I know what you’re thinking; you’re thinking “Rose, seriously? How am I supposed to bake with that? That’s a perfume flavor, not for baking!” I had the same thoughts before I started too! I’ve been wanting to try baking with Rose flavor for a while though so I decided it was high time.
When baking with Rose you want to make sure you don’t use a lot. Less is more in this situation. If you add too much it will be like eating perfume. If you add too little though, you won’t be able to taste it. You must achieve a fine balance when using rose water as a flavoring agent. I recommend tasting the frosting after each addition of rose water to make certain you know where the flavor is at.
The rose pairs excellently with the almond, raspberry and cream cheese flavors in the cake. You really get quite the flavor combination with this. The raspberry almond cake is light and springy. The ground almonds give the cake a slight bit of texture that provides a nice contrast to the smooth cream cheese frosting. I highly suggest picking up some rose water from your local grocery and trying these out. They may seem a little odd but they are surprisingly good!
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