Almond Cupcakes with Chambord Frosting



Valentine's Day is officially around the corner, and I've got the perfect dessert for you! When I think of a Valentine's Day dessert, chocolate definitely comes to mind. But this year I wanted to try something new. The almond and raspberry flavor combo is a classic, and doesn't disappoint! These would also be a perfect dessert for a bridal shower, brunch or Mother's Day!

For the frosting I used Chambord, which is a black raspberry liqueur. You can totally just use raspberry extract, except that I PROMISE you will love Chambord! It's awesome for baking, mixing into cocktails, and I even drink it on its own like a port. Plus who doesn't love a boozy cupcake!

   
 For the cake part of these cupcakes, I was dead set on using almond paste. My mom uses almond paste all the time in Norwegian cookies, and I am obsessed! I use almond extract left and right, but almond paste has a deeper flavor that's closer to an actual almond nut. Plus it adds a lot of moisture to the cupcakes which is an added bonus! 






Almond Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 1 cup butter (two sticks)
  • 1 (7 oz) package almond paste
  • 2 eggs
  • 1 tsp almond extract
  • 1/2 cup buttermilk

Chambord Frosting
  • 2 (8 oz) packages of cream cheese, softened 
  • 1 stick butter, softened
  • 3-4 cups powdered sugar, depending on desired consistency
  • 2 Tbs Chambord
  • 1 tsp raspberry extract
  • 1 small drop red food coloring if you want pink frosting

Cupcake Directions:

Preheat the oven to 350, and line a muffin tin with liners (I prefer foil lined baking cups, because their colors stay vibrant after baking).

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

Using a hand mixer, mix together the sugar, butter and almond paste until fluffy. Mix in the eggs one at a time, and then add the almond extract.

Add about a third of the flour mixture, and mix until just combined. Then add about a third of the buttermilk. Continue alternating between the flour and the buttermilk until both are mixed in. Adding all the buttermilk at once will cause the batter to separate, and adding all the flour mixture at once will make the cupcakes tough.

Spoon the batter into the pre-lined muffin tin, and bake at 350 for 12-15 minutes or until a toothpick comes out with just a few crumbs.

Frosting Directions:

Using a hand or stand mixer with the whisk attachment, cream together the cream cheese and butter. Add three cups of powdered sugar, a little at a time. Add the Chambord and raspberry extract, and mix until combined.

At this point you can decide if more powdered sugar is needed. If the frosting looks too liquid, and doesn't hold a peak, Add more powdered sugar in 1/2 cup increments. The wonderful thing about frosting is that you can also taste it as you go, and adjust accordingly.

Frost your completely cooled cupcakes, and you're done! I used my Wilton 1M tip, and fresh raspberries for garnish.

Enjoy!

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Kirsten Bell
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