Sunday, April 5, 2009

Almond Cupcakes with Raspberry Filling

These were the second type of cupcakes that I made for my monthly Stamp Camp. I think these were my favorite, only because I love almond and cream cheese. I mean, what's not to love.

The cakes were sweet and light. The almond wasn't overpowering but complimented the raspberry filling well. I think the only thing I would change is to not add Amaretto to the frosting, but actually add almond extract to bring more consistent flavor throughout the entire cupcake.

Almond Cupcakes with Raspberry Filling (Adapted from Apple a Day)
Makes 24 cupcakes

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
3/4 cup butter, at room temperature (1 1/2 sticks)
1 1/2 cups sugar
1 tsp vanilla extract
2 tsp almond extract
1 cup milk
5 egg whites, at room temperature
1 cup raspberry preserves, slightly melted

~Place oven rack in middle of oven and preheat to 350 degrees. Prepare pans by lining with cupcake holders.
~In a medium bowl, add flour, baking powder, and salt and whisk to combine and aerate.
~In a large bowl, beat butter until fluffy on medium-high speed.
~Gradually add sugar to butter, and cream until well combined. Beat in vanilla and almond extracts.
~Reduce mixer speed to low and alternately add flour and milk into batter until just combined, in 3 batches.
~In a seperate bowl and with clean beaters, whip egg whites into stiff peaks.
~Fold the egg whites into the batter in three batches. With a spatula, mix the first batch in to lighten the batter. With the remaining batches, fold carefully, trying not deflat the batter.
~Using a standard-size ice cream scoop or large spoon, divide batter into cupcake liners.
~Bake approximately 20 minutes until cake tester inserted in center comes out clean. Let cupcakes cool in pan for 10 minutes before removing and continue to cool on racks.
~Once cool, remove a small cone of cupcake from the center. Add raspberry preserves with a piping bag or a spoon.
~Top with cream cheese frosting (to follow) and garnish with a fresh raspberry or toasted sliced almonds.

Cream Cheese Frosting (Adapted from Apple A Day)
16 oz cream cheese, softened
6 Tbsp butter, softened (3/4 stick)
1 1/4 cup confectioner's sugar
1 tsp vanilla extract
2 tsp almond extract (I used Amaretto but probably should have used the extract)
~In a large bowl, beat cream cheese and butter together on medium-high speed.
~Beat in vanilla and almond extracts.
~Reduce speed and add confectioner's sugar a spoonful at a time.
Store compiled cupcakes in air-tight container in refrigerator for up to a day. Bring to room temperature before serving. Enjoy!


Anonymous said...

They are so beautifully iced!

Michelle said...

These really are beautiful, how did you pipe the icing on? Did you use a certain tip or is it just the way you hold the bag? So pretty!

Marlow said...

These look amazing! Almond cream cheese is such a genius idea!! I love cream cheese icing! :)

Brienne said...

Thanks everyone!

Michelle - I used Wilton tip # 2D. I made small circle in the center to fill in the dimple from the filling. Then I started from the outside, leaving a little bit of cupcake on the edge. Then just start building on the inside circle to build height. I hope that helps.

Amanda said...

Wow these look amazing!

Anonymous said...

Your cupcakes are so pretty! And I love your blog!!!

chocolatecup said...

your cupcakes are gorgeous!:)

Lori (All That Splatters) said...

I made these today, following your recipe. I love the way they look AND, more importantly, the way they taste! Thank you for such an easy-to-follow recipe. I haven't made cupcakes in years and years. This was a great recipe to start with!