Raspberry Peach Almond Crumble Cupcakes
My MAGNOLIA cupcake! This is the cupcake I made for the Magnolia Silos Baking Competition.
Raspberry Peach Almond Crumble Cupcakes
Almond Cupcakes
¾ cup salted butter, softened
1 cup powdered sugar
4 large eggs
1 ½ cups & 2 tablespoons almond flour
½ tablespoon vanilla extract
â…“ cup all-purpose flour
1 ½ teaspoons baking powder
1. In a medium mixing bowl cream butter. Add powdered sugar, eggs, almond flour, and vanilla. Whip using a whisk until fluffy.
2. Add all-purpose flour and baking powder mix until just combined.
3. Scoop about â…“ cup of batter into each parchment-lined cupcake well. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool completely.
Raspberry Peach Compote
1 ½ cups diced frozen peaches
¼ cup granulated sugar
1 cup water
2 tablespoons cornstarch
1 cup frozen raspberries
1 tablespoon lemon juice
1. In a small saucepan, cook the peaches, sugar, water, and cornstarch on medium-low heat until bubbly.
2. Reduce heat and simmer until peaches are tender. Remove from heat. Add the raspberries and stir until thawed. Add lemon juice and stir.
3. Cool completely.
Almond Crumble
â…“ cup salted butter, melted
½ old fashioned oats
½ cup all-purpose flour
½ cup light brown sugar
½ cup sliced almonds
½ teaspoon salt
1. Combine all ingredients in a small mixing bowl.
2. Spread on an aluminum foil-lined baking sheet and bake at 400 degrees for 8-10 minutes or until golden brown and fragrant.
3. Cool completely.
Almond Buttercream
½ cup salted butter, softened
2 cups powdered sugar
¾ teaspoon almond extract
½ teaspoon vanilla extract
pinch of salt
2 tablespoons heavy whipping cream
1. In a medium mixing bowl, cream butter until smooth. Add powdered sugar, almond extract, vanilla extract, and salt. Stir until combined.
2. Add heavy whipping cream. Whisk until thick and fluffy. Transfer to a piping bag fitted with a large star tip.
Assembly:
1. Pipe a ring of buttercream around the edge of each cupcake.
3. Spoon compote into each buttercream well.
4. Sprinkle with crumble and serve immediately. Refrigerate leftovers.