A must make recipe for almond junkies: marzipan cupcakes

So, Sheldon is a bit of a marzipan addict. For Christmas, he ordered a big box of those little marzipan fruits just so he (and my Dad) could sit and eat them. Santa didn’t even get cookies put out for him and his reindeer..he got marzipan.

pic courtesy of amazon.com

pic courtesy of amazon.com

As a result, I have been hunting for the perfect marzipan cupcake recipe and thanks to All Recipes, I was able to riff on one of their recipes and create what I think was the perfect almond flavored cupcake for the marzipan junkie in your life:

The crust:

1 Cup AP Flour

3 Tbl White Sugar

7 Tbl room temp butter

1 egg yolk

I used my stand mixer to mix all of these together to form a ball of dough.  From there, knead for a few minutes on a floured surface (or in a wide mouthed bowl if you are lazy like me) until it is smooth.  Wrap in plastic and let sit in fridge for 15 minutes.

The filling:

8-12 oz marzipan or almond paste  cut up (You can get marzipan in big cans.  Recommend that for this recipe)

5 Tbl cold butter, cut up

2 whole eggs

1/2 almond extract

Mix these together until they form a smoothish paste.  The original recipe calls for it to be smooth, but I left mine lumpy (lumps of marzipany goodness) and it was sooo worth it.  More on that in a sec.   Then take the dough and press it into cupcake liners like you are making mini pies.  Go about halfway up the liner.  Pour in the filling about 1/2-2/3’s of the way up the liner.  Then cook in a 400 degree oven for a 20-25 minutes.  Allow to cook on a cooling rack for about 5 minutes (until you can take them out by hand really) and then allow them to cool for another few minutes.  The original recipe called for frosting/glaze but I found that I just didn’t need it.  Because we left the marzipan in chunks inside, it was like having a cupcake with filling and it was awesome.  I would post pics of the finished product here, but frankly they didn’t make it that far.  Yum.  Good luck and happy baking!

Happy 3.14159 day!

Although I guess I should have really wished you a Happy 3.14159 26535 89793 23846 26433 83279 50288 41971 69399 37510 58209 74944 59230 78164 06286 20899 86280 34825 34211 70679∞ Day if I were to be accurate, right?

 

Picture courtesy of University of Iowa

Picture courtesy of University of Iowa

In honor of Pi Day, I thought I would share one of my favorite recipes for Pie Crust along with one of my favorite filling recipes courtesy of AllRecipes.  While I would love to take pictures of me baking it, that ain’t happenin today, so instead, hopefully you will bake it and deliver it to me.  Wait…that was too bossy.  Bake it and deliver it to me please?  🙂  Seriously-I hope you and your family enjoy some geeky math fun today!

Ideas for teaching kids about pi:

http://www.teachpi.org/

http://www.scholastic.com/teachers/article/exploring-pi

 

And my favorite “Pi” recipe:

Crust:

  • 1 1/4 Cups AP Flour
  • 1/2 Cup butter, cut into small pieces
  • 1/4 tea salt (mix it into the flour in advance)
  • 1/4 tea to 1/2 tea freshly grated nutmeg (can also substitute cinnamon)
  • 1 Cup ice water

Measure everything out in bowls and then stick EVERYTHING (including your mixing implements-I use a stand mixer with dough attachment for this) in the fridge for an hour.  Get it all nice and cold after you have prepped it.

After it is all chilled, begin to mix the butter into the flour a piece at a time.  Basically, you are looking for your flour to begin to look like clumpy sand.  It doesn’t have to be uniform and the butter doesn’t have to be all broken up, but it should be at least semi evenly distributed.  Try not to work it with your hands-let the butter stay cool so if you can’t use a mixer, use a fork to cut in the butter.  If you see the butter is starting to melt while you are working it, stick the whole thing back in the fridge.

Once the butter is mixed in, start to work in your water 1 TEASPOON AT A TIME!  I can’t stress this enough.  I don’t pay any attention to recipes when it tells me how much water you need because there are so many variables when working with crust.  If you live in South Florida, chances are you are going to need a heck of a lot less water than someone who lives in Tucson.  Humidity, heat, environment, drafts-they all matter, so just get to know your dough.  You can always add more, but honey-I haven’t ever seen a pie crust that can be saved when you add too much, so start slow.  When you start to see your dough come together, slow down on your water.  It should be able to hold together in a ball when you smoosh it with your hand.  If it crumbles still, you need more water.

Once mixed, let it rest in your fridge covered for another hour.  After the hour, you should be able to roll it out (wax paper on both sides of it helps) into crust for 2-3 pies depending on whether they are covered pies and how big your pie plates are.  Again-try to handle with your hot little hands as little as possible.

One of our favorite all time fillings is for Buttermilk Pie.  Allrecipes has some great ones in their collection, including this one.  But, I would love to hear from y’all…what is your favorite pie?  Happy Pi Day!