Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting

My friend Steve had a birthday recently and after some reseach he requested this recipe for his cake. These cupcakes are from an amazing cupcake blog that takes all other cupcake recipes over it's knee. The cake is moist, full of rich flavor, covered in candied almonds, and is topped with a light meringue frosting. My meringues fell because I added too much orange juice, but the frosting could be easily be switched out for a cream cheese or butter cream frosting if they are too intimidating.

Ricotta Raspberry Almond Cupcakes

7 ounces almond paste (not marzipan)
1 cup sugar
1/2 cup whole milk ricotta cheese
1 stick butter, unsalted/room temp
4 eggs, large/room temp
2/3 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup raspberries

1. beat almond paste at low speed to loosen up, about 30 seconds
2. gradually add sugar while beating at low speed
3. continue to beat at low speed for 1 minute or so
4. add the ricotta and beat to combine
5. while beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat
6. stop the mixer, scrape the bowl, beat at medium for about 2 minutes until fluffy
7. crack eggs into a bowl and break up with a fork
8. at low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit
9. beat again at medium speed for about 2 minutes
10. measure out flour, salt, and baking powder into a bowl and whisk to combine
11. with a rubber spatula, fold flour mixture into the cake batter until combined
12. fold in raspberries
13. scoop batter into cupcake liners, fill about 1/2 inch from the top (3/4 full)
14. bake at 350 for about 20 minutes or until cake tester comes out clean

Burnt Butter Almonds

3 tablespoons butter
3 tablespoons light brown sugar
1 cup almond slices

1. toast almond slices on a cookie sheet in a 350 degrees oven for about 10 minutes or until brown, stir almonds around occasionally, remove from oven and let cool
2. add butter to a skillet over medium heat
3. melt butter, let foam subside
4. add brown sugar and stir to combine
5. let mixture cook for about 3-5 minutes, it should be thick and sticky looking
6. add toasted almond slices and stir to coat

Citrus Meringue Frosting

1 cup egg whites (from approximately 7-8 eggs)
2 cups sugar
3 drops orange juice
1 teaspoon orange zest, finely chopped

1. combine egg whites and sugar into a metal mixing bowl and set in a skillet with about 2 inches of simmering water.
2. whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees fahrenheit.
3. transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. add orange juice, zest, and a drop of red gel food coloring
5. beat on high speed until stiff glossy peaks form, about 2 to 5 minutes more

Cupcake Assembly:
1. spoon some almonds onto each cooled cupcake
2. dollop a heaping tablespoon of meringue on top of that
3. using your finger pull the meringue down to cover the top of the cupcake, the frosting is very sticky and you want it to basically attach itself to the cupcake liner
4. using your finger poke the top of frosting to make a nice shape and some interesting peaks
5. using a blow torch, brown the meringue.

Comments

[Rick]

love this site!
meringues (wet or dry) - always add orange or lemon zest very last - oil content will break it - i learned the hard way - on an angel food cake!

[willam]

y'know what? these cupcakes kicked ass. I cut the butter in half though and they were still amazing and light.
I made a tray and tried to start the icing but it got a hearty FUCK IT while i ate them naked as the day they were baked.
Thanx!

[hrh king friday xiii]

can i have steve's number?