This wonderful flavor combination came from my beautiful sister. Thank You Maria!
Almond Raspberry Cupcakes
2 Sticks Unsalted Butter-Room Temperature
1 ½ Cups Flour
½ Teaspoon Salt
1 Cup Packed Brown Sugar
¼ Cup Almond Paste
1 Teaspoon Almond Extract
½ Cup Milk
1 Cup Heavy Cream
1 Teaspoon Sugar
¼ Cup Raspberry Jam
1 Container of Butter Cream Frosting
Preheat Oven to 350 degrees.
In bowl mix together flour and salt. With blender whip butter and sugar together until light and airy about 3-4 minutes. Add in eggs one at a time then almond paste and almond extract. Mix in flour mixture alternating with milk, beating well with each addition, starting and ending with flour mixture.
Place batter into greased muffin pan or paper cupcake holders. Scoop batter into cups and cook until tooth picks come out clean when inserted into the middle of cupcakes, about 15-20 minutes.
Take cupcakes out of oven and let cool completely. Meanwhile, with blender whip heavy cream on high until soft peaks form add in sugar and jam and beat on low until combined. Using a plastic bag, cut corner of bag and place in a decorating pastry tip, fill the bag with cream and insert tip into Cupcake and squeeze in desired amount of cream into the middle of each cupcake. Frost with icing and decorate as desired. Enjoy<3