Recipe for Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes

Making the perfect Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes should only take approximately 1 hr 15 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes recipe can feed your family for 48 mini cupcakes.

There are many different ways to make this Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Bakeware items below that might be necessary for this Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes recipe.

Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes Popular 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 Stacked Peach and Green Almond Cake, 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

Steps for making Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes

1. Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
2. 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.
3. 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.
4. Place the jam in a small saucepan. Dissolve the jam to liquid over low heat, 1 to 2 minutes.
5. 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.
6. Preheat the oven to 350 degrees F. Line 2 half-sheet trays with silicone mats.
7. 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.

Popular Categories for this Recipe

• Cupcake – A cupcake (also British English: fairy cake; Hiberno-English: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.
• Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
• Sugar – Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). Table sugar, granulated sugar, and regular sugar refer to sucrose, a disaccharide composed of glucose and fructose. In the body, compound sugars are hydrolysed into simple sugars.Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, and is the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about 24 kilograms (53 lb) of sugar each year, with North and South Americans consuming up to 50 kilograms (110 lb) and Africans consuming under 20 kilograms (44 lb).As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, and tooth decay. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy intake.
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
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You might need the following Bakeware

In this section we’ve listed Bakeware items that might be helpful to make this Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon