Almond Poppy Seed Cupcakes with Raspberry Filling

These are the cupcakes that people compliment for days. These are not the "oh, thanks for a cupcake" kind of cupcakes. These are the "seriously, where can I get more of these" kind of cupcakes. Bring these into work and you will get requests for more. Share these with your friends and they will go back for seconds. And then take two home with them as well. I kid you not, that's what these are.

These are not the vanilla cupcakes you get from the store with little plastic rings on top. These are grown-up, sophisticated cupcakes. Because you are a grown-up, sophisticated adult and you need to tell the world how grown-up and sophisticated  your tastebuds are. And what better way to do that than by giving cupcakes to everyone you know.

The Cake:

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 4 eggs (room temperature)
• 3/4 cups (1 1/2 sticks) unsalted butter (softened)
• 2 Tablespoons poppy seeds
• 1 1/2 Tablespoons almond extract
• 1/2 Tablespoon vanilla extract
• Zest from 1/4 lemon
• 1 can coconut milk

Recipe:

1. Pre-heat oven to 350.
2. Cream together butter and sugar using a paddle attachment.
3. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
4. Slowly add dry mixture and eggs to the creamed butter and sugar, alternating between each.
5. Add almond extract, vanilla extract, lemon zest, and coconut milk to the mixture. Switch to a whisk attachment and mix slowly to incorporate.
6. Once incorporated, turn up the speed to a medium-high speed for two minutes.
7. Carefully pour the batter into lined cupcake tins. Bake for 16-22 minutes or until the tops bounce back when pressed with the back of your finger. Allow to cool completely.

Raspberry Filling:

Ingredients:

• 1 1/2 pints fresh raspberries
• 1/3 cup to 1/2 cup white granulated sugar
• Juice and zest from 1/2 lemon
• 2 Tablespoons corn starch
• 2 Tablespoons lukewarm water

Recipe:

1. Wash and prepare fruit.
2. In a medium sauce pan bring raspberries, sugar, lemon zest, and lemon juice to a boil over medium heat. Stir frequently.
3. Reduce to a simmer for 3 minutes. As you do this, mash the berries well and stir.
4. Make a slurry using cornstarch and water. Mix into sauce and stir continuously for one minute, allowing to thicken. If needed, you may add more slurry, using another Tablespoon of cornstarch and another Tablespoon of water.
5. Pour mixture into a heat resistant container and allow to cool completely.

Almond Buttercream Frosting:

Ingredients:

• 3 cups powdered sugar
• 2 sticks softened butter
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1-2 Tablespoons preferred milk (unsweetened vanilla almond would work well)

Recipe:

1. Cream together butter and powdered sugar using a paddle attachment.
2. Add vanilla and almond extracts, salt, and 1 Tablespoon of milk. Whip on medium-high for 2-3 minutes.
3. If frosting is too thick, add more milk. If it is too thin, add more powdered sugar.

Assembly:

Ingredients:

• Prepared and cooled almond poppy seed cupcakes
• Prepared and cooled raspberry filling
• Prepared almond buttercream frosting
• Additional poppy seeds (optional)

Steps:

1. Using a paring knife, cut a cone-shape out of the top of the cupcakes.
2. Carefully spoon or pipe the raspberry filling into the holes of the cupcakes, about 2/3 of the way full.
3. Top the holes with the core of the cupcakes.
4. Pipe frosting using preferred tip.
5. Sprinkle with poppy seeds (optional).