Ricotta Raspberry almond cupcake

18 cupcakes / 350 degree F oven

7 ounces almond paste (not marzipan) 

1 cup sugar 

1/2 cup whole milk ricotta cheese 

1 stick butter, unsalted/room temp 

4 eggs, large/room temp 

2/3 cup flour 

1/4 teaspoon baking powder 

1/8 teaspoon salt 

1 cup raspberries

1. beat almond paste at low speed to loosen up, about 30 seconds 

2. gradually add sugar while beating at low speed 

3. continue to beat at low speed for 1 minute or so 

4. add the ricotta and beat to combine 

5. while beating at low speed, add a tablespoon of butter at a time, waiting for the butter to incorporate until adding the next pat 

6. stop the mixer, scrape the bowl, beat at medium for about 2 minutes until fluffy 

7. crack eggs into a bowl and break up with a fork 

8. at low speed gradually add eggs about a tablespoon at a time, waiting for the eggs to incorporate until adding the next bit 

9. beat again at medium speed for about 2 minutes 

10. measure out flour, salt, and baking powder into a bowl and whisk to combine 

11. with a rubber spatula, fold flour mixture into the cake batter until combined 

12. fold in raspberries 

13. scoop batter into cupcake liners, fill about 1/2 inch from the top (3/4 full) 

14. bake at 350 for about 20 minutes or until cake tester comes out clean 

Citrus Meringue Frosting

1 cup egg whites (from approximately 7-8 eggs) 

1,5 cups sugar 

3 drops orange juice 

1 teaspoon orange zest, finely chopped

1. combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath) 

2. whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees fahrenheit 

3. transfer bowl to electric mixer, beat on medium speed for 10 minutes 

4. add orange juice, zest, and a drop of red gel food coloring 

5. beat on high speed until stiff glossy peaks form, about 2 to 5 minutes more 

Assembly 

1. heaping tablespoon of meringue on top of cupcake 

3. using your finger pull the meringue down to cover the top of the cupcake, the frosting is very sticky and you want it to basically attach itself to the cupcake liner 

4. using your finger poke the top of frosting to make a nice shape and some interesting peaks 

5. using a blow torch, brown the meringue.