Author Notes
Tell us about your recipe. —Lena Grp
Ingredients
- For the cupcakes
-
5 ounces
or 150gr almond paste
-
1 cup
sugar
-
3/4 cup
pastry flour
-
1/3 cup
greek yogurt
-
2 tablespoons
butter softened
-
1&1/2 teaspoons
baking powder
-
1 teaspoon
vanilla extract
-
1 teaspoon
orange extract
-
zest from one big orange
- For the meringue frosting
-
2
egg whites
-
1/2 cup
light brown sugar
-
3/4 cup
fresh strawberry purée
-
1 tablespoon
vinegar
-
1 teaspoon
vanilla extract
Directions
-
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.
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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.
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Reduce the heat to low and place the bowl over simmering water.
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Whisk until the sugar dissolves, the eggs whites are frothy and the mixture is warm.
-
Add strawberry purée and stir to unite.
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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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