Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes
Source: www.foodnetwork.com/recipes/almond-cupcakes-with-raspberry-glaze-swiss-meringue-and-stacked-almond-cakes-recipe.html
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups superfine sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons almond extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces milk
- Raspberry Glaze, recipe follows
- Swiss Meringue, recipe follows
- 48 Staked Almond Cakes, recipe follows
- 1 pint fresh raspberries, for garnish
- Raspberry jam, for garnish
- 1 bar bittersweet dark chocolate, for garnish
- 1/2 cup seedless raspberry jam
- 5 large egg whites
- 1 cup plus 2 tablespoons superfine sugar
- Pinch salt
- Purple vegetable dye
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 7 ounces almond paste
- 3/4 cups sugar
- 3/4 cups (1 1/2 sticks) unsalted butter, softened
- 3 eggs
- Peach vegetable dye
- Green vegetable dye
Directions
- Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
- Add the eggs 1 at a time, scraping the bowl after each addition.
- 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.
- 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.
- Place the jam in a small saucepan.
- Dissolve the jam to liquid over low heat, 1 to 2 minutes.
- Combine the egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.
- 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.
- Add a few drops of purple vegetable dye and mix well until a light lavender color.
- Preheat the oven to 350 degrees F. Line 2 half sheet trays with silicone mats.
- 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.
- 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.
- 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.
- Spread each batter on prepared sheet trays.
- 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.