Almond Cupcakes

Ingredients

Serves: 24

Almond Cupcakes

• 13.5 ounces sifted cake flour
• 0.5 ounce baking powder
• 0.5 ounce salt
• 8 fluid ounces whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 8 ounces unsalted butter, softened
• 11.5 ounces granulated sugar
• 8 ounces egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 2.25 ounces granulated sugar
• 2.25 ounces almond paste

Seven Minute-Frosting

• 2.5 fluid ounces water
• 1/4 teaspoon cream of tartar
• 9.25 ounces granulated sugar
• 2 ounces egg whites, room temperature
• 0.5 ounce light corn syrup
• 1 teaspoon vanilla extract

Preparation

Almond Cupcakes:

1. Preheat the oven to 375° F. Line 24, 3 1/2-ounce cupcake cups with large paper liners. Set aside.
2. Sift the flour, baking powder and salt together onto a sheet of parchment paper. Set aside.
3. Combine the milk, vanilla and almond extracts in a small bowl. Set aside.
4. In the bowl of a stand mixer, beat the butter until creamy. Scrape the bowl.
5. Add the sugar and beat on high speed until fluffy. Add the flour mixture in 3 parts, alternating with the milk and beating on low speed after each addition.
6. In a separate clean bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, whipping on high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites thoroughly into the cake batter. Then fold in the remaining whipped egg whites.
7. Fill the cupcake liners halfway with batter. Place 1/2 teaspoon of almond paste on top of the batter in each cup then cover with more batter, evenly distributing it among the cups.
8. Bake until a tester comes out clean, 20 to 25 minutes. Cool the cupcakes in the pan for 10 minutes then move them to a rack to cool completely. Evenly frost each cupcake with the Seven Minute Frosting.

Seven-Minute Frosting:

1. Whisk the ingredients together in a large stainless steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl.
2. Beat the whites on low speed with a handheld electric mixer until the mixture reaches 140°F on an instant read thermometer. Do not stop beating while the bowl is in the skillet or the egg whites may overcook. Beat on high speed for exactly 5 minutes.
3. Remove the bowl from the skillet and add vanilla. Beat on high speed for 2 to 3 more minutes to cool. Use within a few hours.