Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups superfine sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons almond extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces milk
- Raspberry Glaze, recipe follows
- Swiss Meringue, recipe follows
- 48 Staked Almond Cakes, recipe follows
- 1 pint fresh raspberries, for garnish
- Raspberry jam, for garnish
- 1 bar bittersweet dark chocolate, for garnish
Instructions
- Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the vanilla and almond extracts. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Alternate folding the milk and flour mixture into the butter mixture. Fill the cupcake liners halfway and bake for 12 minutes. Cool.
- To assemble: Dip the top of each cupcake into the Raspberry Glaze, making sure to cover the entire top of the cake to the rim of the paper. Using a pastry bag fitted with a large round tip, pipe a generous dollop of the pale lavender Swiss Meringue in the center of the cake, keeping a rim of the Raspberry Glaze visible. Top the Swiss Meringue with the stacked Peach and Green Almond Cake. Using a small pastry brush, glaze each raspberry with raspberry jam and sit on top of the cake. Lightly dust the top of each cupcake with zested bittersweet dark chocolate.
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