Almond Cupcakes with Strawberry Meringue Frosting
June 22, 2017
Photo by Lena Grp
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For the cupcakes
or 150gr almond paste
zest from one big orange
For the meringue frosting
light brown sugar
fresh strawberry purée
In This Recipe
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Place almond paste and about 1/3 of sugar in a food processor and beat until the almond paste become sandy.
In a bowl mix flour and baking powder.
Preheat the oven to 325-350F or 170C.
Place butter and the remaining sugar into a stand mixer bowl and beat until you have a fluffy and whitish mixture.
Add the eggs one by one and beat for 2 minutes.
Add yogurt and orange zest and beat at low speed to unite.
Stop the mixer, add almond paste flour and using a spatula (maryse) stir gentle to unite.
Add vanilla and orange extracts and stir.
Pour the batter into cupcake pan and bake for about 20-25.
Let the cupcakes completely cool.
Place strawberries in a food processor and purée them.
In a medium/ big pot pour water (filling about ¼ of the pot) and bring it over medium heat.
Place egg whites, sugar and vinegar in a metal stand mixer bowl.
Reduce the heat to low and place the bowl over simmering water.
Whisk until the sugar dissolves, the eggs whites are frothy and the mixture is warm.
Add strawberry purée and stir to unite.
Place the bowl in the stand mixer and whisk until stiff picks form.
Add vanilla and whisk to unite.
Pipe the frosting on cupcakes.
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