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1
Make the filling first so it can chill while you prepare the cake. I prefer to make my own vanilla custard with Bird's Custard mix, but store-bought works fine.
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2
Whip the cream and then fold it into the custard.
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3
Place filling in fridge until ready to use.
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4
Preheat oven to 350F and prepare cupcake tin by adding liners if not using silicone molds.
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5
Cream together the butter and sugar.
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6
Add the first two egg whites and whip, then add the milk, vanilla, and creme fraiche, and whip.
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7
Gradually add the flour while stirring to combine; mix until smooth.
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8
Spoon the batter into the liners or molds until three-quarters full, and set aside.
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9
Prepare the meringue (whisk last two egg whites until slightly stiff, then gradually add sugar while whisking until stiff and glossy).
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10
Fill a pastry bag or plastic baggie with meringue and clip the corner (if using a baggie) and pipe a spiral of meringue on top of each cupcake.
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11
Sprinkle sliced almonds on top of each cupcake.
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12
Bake at 350F for 35-40 minutes, until a knife inserted into the cupcake under the meringue comes out clean, and the meringue is golden brown and the almonds are toasted.
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13
Cool completely.
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14
When the cupcakes are cool, gently lift off the meringue top in one piece; if it doesn't lift off easily, carefully slide a sharp knife underneath.
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15
Remove the body of the cupcake from the liner or mold and scoop out the middle of the cake with a small spoon to make room for the filling.
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16
Spoon in some filling, spreading some around the top edges to hold the top back in place.
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17
Replace the meringue tops.
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18
Refrigerate if not serving immediately, and refrigerate leftovers...if there are any!
