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1
Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
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3
Add the eggs 1 at a time, scraping the bowl after each addition.
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4
Add the vanilla and almond extracts.
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5
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
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6
Alternate folding the milk and flour mixture into the butter mixture.
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7
Fill the cupcake liners halfway and bake for 12 minutes.
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8
Cool.
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9
To assemble: Dip the top of each cupcake into the Raspberry Glaze, making sure to cover the entire top of the cake to the rim of the paper.
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10
Using a pastry bag fitted with a large round tip, pipe a generous dollop of the pale lavender Swiss Meringue in the center of the cake, keeping a rim of the Raspberry Glaze visible.
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11
Top the Swiss Meringue with the stacked Peach and Green Almond Cake.
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12
Using a small pastry brush, glaze each raspberry with raspberry jam and sit on top of the cake.
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13
Lightly dust the top of each cupcake with zested bittersweet dark chocolate.
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14
Place the jam in a small saucepan.
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15
Dissolve the jam to liquid over low heat, 1 to 2 minutes.
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16
Combine the egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water.
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17
Whisk constantly until the mixture is warm to the touch and the sugar has dissolved.
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18
(The mixture should feel completely smooth when rubbed between your fingertips.)
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19
Attach the bowl to the mixer fitted with the whisk attachment.
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20
Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form.
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21
Continue mixing until the mixture is fluffy and glossy and completely cool.
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22
Add a few drops of purple vegetable dye and mix well until a light lavender color.
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23
Preheat the oven to 350 degrees F. Line 2 half sheet trays with silicone mats.
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24
Sift together the flour and salt in a small bowl and set aside.
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25
In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar together until small crumbs form.
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26
Add the butter and beat on high speed until the mixture is combined.
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27
Scrape down the bowls and add the eggs, 1 at a time, beating until each is incorporated.
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28
Add the flour mixture in 3 parts, beating on low speed after each addition.
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29
Divide the batters between 2 small mixing bowls.
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30
In the first bowl, add a few drops of the peach vegetable dye to the batter and mix well until a pale peach color.
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31
In the second bowl, add a few drops of the green vegetable dye and mix well until a pale green color.
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32
Spread each batter on prepared sheet trays.
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33
Bake for 10 minutes.
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34
When cooled, cut the peach cake using a 1-inch round fluted pastry cutter, and cut the green cake using a 1/2-inch round fluted pastry cutter.
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35
Stack the green cakes on top of the peach cakes and set aside.
