Ricotta Raspberry Almond Cupcakes With Citrus Meringue Frosting

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Cupcake Bakeshop


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7 oz almond paste (not marzipan)

1 cup sugar

1/2 cup whole milk ricotta cheese

1 stick butter, unsalted/room temp

4 x eggs, large/room temp

2/3 cup flour

1/4 tsp baking powder

1/8 tsp salt

1 cup raspberries

3 tbsp butter

3 tbsp light brown sugar

1 cup almond slices

1 cup egg whites (from approximately 7-8 eggs)

2 cup sugar

3 drop orange juice

1 tsp orange zest, finely chopped

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