Almond, Elderflower, and Lime Mini Cakes

Almond Elderflower and Lime Mini Cakes

Recipe by Donna Levy

Yield  24 mini cupcakes

10  ounces   ALMOND PASTE,   broken into 1" pieces

3     each   EGGS  

2 1/2     tablespoons   CORNSTARCH 

1/4     teaspoon   IODIZED SALT

4 1/2     tablespoons   UNSALTED BUTTER,   melted and cooled

1/2     ounces    ST. GERMAIN ELDERFLOWER LIQUEUR

2     cups   POWDERED SUGAR,   for the icing

2 1/2     tablespoons   HEAVY CREAM,    for the icing 

2 1/2     ounces    ST. GERMAIN ELDERFLOWER LIQUEUR,   for the icing

1/2     tablespoon   LIME JUICE,    for the icing  

1     each   LIME,   zest only, for the icing  (1/2 teaspoon of zest for the icing, additional zest for garnish)

Cooking Instructions

Preheat the oven to 350° and spray 2 mini?muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don't over-process or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St. Germain and pulse until incorporated. 

Portion the batter into the muffin cups, filling them about two?thirds full. Bake for approximately 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely. 

In a bowl, mix the confectioners' sugar, cream, St. Germain and lime juice. Using a mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.