JAM FILLED CUPCAKES WITH MERINGE TOPPING

Cupcakes that taste as beautiful as a flower smells.

Spring is here and it's in the shape of a cupcake! I love the pastel colors and subtle flavors of the cupcakes - the beautiful yellow and orange of the sponge cake, the pink surprise of the dollop of strawberry jam in the center, and the light-as-a-cloud texture of the buttercream. Light and delicate cupcakes, ideal for any celebration.

1. Preheat the oven to 180°C. Line muffin tin with sleeves and set aside.

2. In the KitchenAid stand mixer bowl, measure and mix the flour, starch, almonds, baking powder, sugar, salt & orange zest. Add the softened butter in pieces and set aside. In a measuring cup, whisk together the orange juice, milk, egg yolk, and vanilla.

3. Using the flat beater on the lowest setting, work in the butter until the flour is coarsely crumbly. Add the liquid ingredients and let the food processor work on the lowest speed for 45 seconds.

4. Divide the batter evenly among the 12 ramekins, preferably with a tablespoon. Bake for 17 minutes, do a cooking test. Allow to cool for 10 minutes before removing the cupcakes from the pan.

5. Buttercream: Bring some water to a simmer in a saucepan large enough for the KA bowl. Wipe out the KitchenAid bowl with vinegar and salt beforehand to make sure it is grease-free. The vinegar and salt also serve to stabilize the whipped egg whites. Using a whisk, beat the egg whites, sugar and salt in the bowl until fluffy. Place bowl over simmering water and continue beating 3-4 minutes, until sugar is dissolved, smooth and hot to the touch. Remove from heat (note bowl is HOT) and continue beating on high speed with KitchenAid stand mixer for 5 minutes or until meringue is cool and stiff peaks form. Stir in vanilla extract. On medium speed, add the softened butter, tablespoon at a time. Add the strawberry jam and continue beating on the highest speed for 1-2 minutes.

6. Put the jam in a piping bag with a 5mm nozzle. Pipe each cupcake from the top right into the middle with the jam. Now decorate the cupcakes. Happy Easter!

• 12 cupcakes or 24 mini cupcakes

Biscuit:

• 90g flour

• 70g starch (from corn or potatoes)

• 100g skinless almonds, finely ground

• 2 ½ tsp baking powder

• 150g sugar

• ½ tsp salt

• fine abrasion of an organic orange

• 125g butter, soft

• Juice of one orange plus milk for a total of 135ml of liquid

• 3 yellow eggs (the whites are for the buttercream)

• 1 tsp vanilla extract

• 5 tablespoons strawberry jam velvety, without pieces

Butter cream:

• 1 tsp vinegar and ¼ tsp salt for the mixing bowl

• 3 egg whites

• 120g sugar

• pinch of salt

• 1 tsp vanilla extract

• 150g butter, soft

• 2 tablespoons strawberry jam velvety, without pieces