Almond Cupcakes with Blueberry Tequila Filling, Topped with Marzipan and Acai Berry Cream Cheese Frosting

1. 1

   Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.

2. 2

   Sift together the flour, baking powder, salt, and sugar.

3. 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. 4

   Slowly add the oil until fine crumbs are formed.

5. 5

   Add the eggs, heavy cream, milk, and almond extract and mix on low speed for 1 minute.

6. 6

   Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.

7. 7

   Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.

8. 8

   Do not open the oven during this time.

9. 9

   Cool the cupcakes completely after baking.

10. 10

    Roll out the marzipan evenly to 1/8-inch thickness.

11. 11

    Cut out 12 (2 1/2-inch) round disks using a cookie cutter.

12. 12

    To assemble, core each cupcake with an apple corer to create a pocket for the filling.

13. 13

    Put the Blueberry Tequila Filling into a pastry bag and cut 1/2-inch off the tip.

14. 14

    Fill each cupcake with the filling.

15. 15

    Place 1 marzipan disk on top of each cupcake.

16. 16

    Put the Acai Berry Cream Cheese Frosting into a pastry bag and cut 1/2-inch off the tip.

17. 17

    Pipe the frosting on top of the marzipan disk in a circular motion.

18. 18

    Garnish with thinly sliced almonds on top and serve.

19. 19

    Mix all the ingredients in a mixing bowl until combined.

20. 20

    In the bowl of an electric stand mixer with a paddle attachment, cream the butter and cream cheese.

21. 21

    Slowly add the powdered sugar and mix until combined.

22. 22

    Add the acai berry syrup and mix for 2 minutes on medium speed until incorporated and creamy.

* Per serving · 4 servings · Values may vary.