Raspberry-Almond Cupcakes

This is one of my all time favorite, "tried and true" recipes. I have served these at weddings (including mine), baby/bridal showers, engagement parties, graduation parties... Whatever the occasion, these will be a hit. I am a huge fan of the mini cupcakes (actually, mini desserts in general). It's easy to justify eating one... and then two... They are super cute, and I find that the smaller the portion, the bigger the flavor can be. These raspberry almond cupcakes are bursting with almond flavor, which comes mostly from the almond paste (a small investment, but with amazing returns!) And the additional almond-glaze adds that extra punch without making the cupcake overly sweet. The fresh raspberries on top make a beautiful garnish, and hint at the secret raspberry preserves hidden within.

I can't rave about these enough... they are just that awesome.

SWEET SCIENCE:
Why don't almonds taste like almond flavoring?
Whole almonds taste delicately nutty, nothing like the strong and distinctive flavor from "almond extract." Why? Strong almond flavor is found only in wild or bitter almonds, which are inedibly bitter and toxic. Certain plants evolved with a "defensive system", whereby the plants release toxic hydrogen-cyanide when the plant tissue is damaged. However, lucky for us, one tasty by-product of this process is benzaldehyde, which is a non-toxic molecule that we recognize as the essence of almond flavoring. And, rest assured, the type of almonds that are available in the United States are the safe, "sweet" varieties that lack the toxins, bitterness, and characteristic aroma.
(adapted from "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee)




RECIPE:
Mini Raspberry-Almond Cupcakes
From Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book
by Judy Rosenberg (of Rosie's Bakery in Boston, MA)
makes 36 mini cupcakes

CAKE:
3/4 cup and 2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 7-ounce package almond paste (not marzipan), cut into 8 pieces
3/4 cup granulated sugar
zest of one lemon
12 tablespoons butter (1.5 sticks), room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large eggs, room temperature
approximately 2 tablespoons seedless raspberry preserves

GLAZE:
3/4 cup powdered sugar
1 teaspoon almond extract
1 tablespoon hot water

GARNISH:
36 fresh raspberries

DIRECTIONS:
Preheat oven to 350. Line 36 mini muffin cups with paper liners and set aside.

Sift flour, baking powder, and salt together in small bowl and set aside.

Place almond paste in food processor (or mixer), add just 1/2 cup of the sugar, and process until mixture looks like coarse sand, about 30 seconds. Add lemon zest and butter (cut into pieces) and process until creamy, scraping the bowl down once. Add vanilla and almond extracts.

Using an electric mixer (you will have to transfer the butter-sugar batter if you used the mixer already), beat eggs with remaining 1/4 cup sugar on high speed. Beat 5-6 minutes until egg mixture is thick and pale.

Sift the flour mixture over the almond paste mixture, then pour in the egg mixture and pulse 25 quick pulses (or mix on low). Scrape the bowl and pulse 5 more times. Do not over mix.

Place slightly rounded teaspoon of batter in each cupcake liner.** Center 1/8 teaspoon raspberry preserves over this batter and cover that with another slightly rounded teaspoon of batter. (The batter should reach to about 1/8 inch below the top of the cupcake liner.)

Bake until cupcakes have risen and are set, about 12-15 minutes). Let them cool in the pans.

Meanwhile, prepare the glaze: Place powdered sugar and hot water in a small bowl and whisk until smooth. Add almond extract. Adjust consistency with either more sugar or water if you find the glaze to be too runny or thick.

Dip the top of each cupcake into the glaze and place a raspberry on top. Allow the glaze to set.

Store cupcakes in an airtight container at room temperature for a few days, or refrigerate for up to 4 days.

**I find it to be fastest/easiest to pipe the batter (and preserves) into the cupcake liners instead of using a spoon.