I wanted something delicate, something feminine, something pink.
Almond and raspberry seemed a good choice. I searched for recipes, but I didn’t find anything that I imagined, so I ended up improvising.
The final result was good, and my cupcakes turned out the way I wanted. They remind me of the Frangipanes and the Almond Fingers we used to buy in Belgium. And they even crumble the same way, too 🙂
I haven’t used lot of sugar, I usually don’t make my cakes too sweet anyway. The fresh raspberries from the icing adds an interesting tone to this cake, and is definitely different then the usual sugar from the top of the Belgian Frangipane.
-1 cup flour
-1 cup ground almond
-2 egg whites
-125 gr unsalted butter, room temperature
-3/4 cup caster sugar
-1Tbsp almond extract
-1tsp vanilla extract
-1 tsp baking powder
-1/3 cup almond milk, or regular milk
-pinch of salt
-200 gr fresh raspberries
-1 or 2 Tbsp powder sugar
-250 gr Mascarpone cream cheese
-300 ml Madagascan Vanilla Double cream, or just plain double cream + vanilla extract
Preheat your oven, line the cupcake pan with the cupcake cases.
In a bowl mix the dry ingredients and set aside.
In another bowl whisk the butter and 3/4 cup sugar until light and fluffy, then add the egg whites, the vanilla and almond extract and beat a little more.
Add the flour and almond mixture to the batter and pour in the milk. Stir until all is incorporated.
Divide the batter into the cupcakes tin, and bake for approximately 25-30 minutes. Let the cupcakes cool down before icing.
Blend the raspberries in a small blender together with the powder sugar. You can put 1 or 2, or as much or less sugar as you wish. The complete icing cream will be less sweet after beating the fruit puree together with the cream cheese and double cream.
In a mixing bowl, beat the cream cheese gradually adding the raspberry puree and the double cream. If you want a stronger pink, you can use pink colouring gel paste.
I wanted my cakes to be as white as possible, and it actually was during mixing, but they were the same brownish colour after I got them out from the oven. Makes me wonder how is that possible to see really white cakes on the Internet….there must be some kind of trick to it, they look almost unnatural, unbaked…