-
1
Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
-
2
Sift together the flour, baking powder, salt, and sugar.
-
3
In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds.
-
4
Slowly add the oil until fine crumbs are formed.
-
5
Add the eggs, heavy cream, milk, and almond extract and mix on low speed for 1 minute.
-
6
Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
-
7
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.
-
8
Do not open the oven during this time.
-
9
Cool the cupcakes completely after baking.
-
10
Roll out the marzipan evenly to 1/8-inch thickness.
-
11
Cut out 12 (2 1/2-inch) round disks using a cookie cutter.
-
12
To assemble, core each cupcake with an apple corer to create a pocket for the filling.
-
13
Put the Blueberry Tequila Filling into a pastry bag and cut 1/2-inch off the tip.
-
14
Fill each cupcake with the filling.
-
15
Place 1 marzipan disk on top of each cupcake.
-
16
Put the Acai Berry Cream Cheese Frosting into a pastry bag and cut 1/2-inch off the tip.
-
17
Pipe the frosting on top of the marzipan disk in a circular motion.
-
18
Garnish with thinly sliced almonds on top and serve.
-
19
Mix all the ingredients in a mixing bowl until combined.
-
20
In the bowl of an electric stand mixer with a paddle attachment, cream the butter and cream cheese.
-
21
Slowly add the powdered sugar and mix until combined.
-
22
Add the acai berry syrup and mix for 2 minutes on medium speed until incorporated and creamy.
