Almond cupcakes with blueberry tequila filling, topped with marzipan and acai berry cream cheese frosting

1

Ingredients

  • For the almond cupcakes:

  • 325g plain flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 300g caster sugar
  • 125ml rapeseed oil
  • 2 eggs
  • 250ml double cream
  • 125ml whole milk
  • 1 tsp almond essence
  • 200g marzipan
  • 25g thinly sliced almonds, for garnish

  • For the blueberry tequila filling:

  • 250g blueberry jam
  • 15ml tequila
  • 1/2 tsp. lime juice

  • For the acai berry cream cheese icing:

  • 125g unsalted butter, room temperature
  • 560g cream cheese
  • 1 1/4 kg icing sugar
  • 60ml acai berry syrup
  • 1/4 cup acai berry syrup

Use imperial measurements

Method

How to make Almond cupcakes with blueberry tequila filling, topped with marzipan and acai berry cream cheese frosting

For the almond cupcakes:

1) Preheat the oven to 160 degrees C. Line a regular-size cupcake tin with 18 liners.

2) Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil until fine crumbs are formed. Add the eggs, heavy cream, milk, and almond extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.

3) Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.

For the blueberry tequila filling:

1) Mix all the ingredients in a mixing bowl until combined.

2) For the acai berry cream cheese icing:

3) In the bowl of an electric stand mixer with a paddle attachment, cream the butter and cream cheese. Slowly add the powdered sugar and mix until combined. Add the acai berry syrup and mix for 2 minutes on medium speed until incorporated and creamy.

To assemble:

1) Roll out the marzipan evenly to 1/3cm thickness. Cut out 12 (6 1/2cm) round disks using a cookie cutter.

2) Core each cupcake with an apple corer to create a pocket for the filling. Put the Blueberry Tequila Filling into a pastry bag and cut 1 1/4cm off the tip. Fill each cupcake with the filling. Place 1 marzipan disk on top of each cupcake. Put the Acai Berry Cream Cheese Frosting into a pastry bag and cut 1 1/4cm off the tip. Pipe the frosting on top of the marzipan disk in a circular motion. Garnish with thinly sliced almonds on top and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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