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Mai Tai Cupcakes

3/4 cup room temperature unsalted butter
1 1/2 cups granulated sugar
3 whole room temperature eggs
1 1/2 teaspoons almond extract
2 1/4 cups cake flour, sifted
2 1/2 teaspoons double acting baking powder
1 teaspoon salt
1/4 cup buttermilk
1/2 cup spiced rum

Preheat oven to 375 degrees Fahrenheit.

In a bowl of a stand mixer place butter and sugar and whip at medium-low speed for 5 minutes or until light and fluffy, scraping occasionally. Add eggs, one at a time, at low speed until incorporated, add almond extract. Stop the mixer and add in the rest of the ingredients and mix at low speed to mix together well. Scrape bowl and whip batter at medium speed for 5 minutes. Spoon batter into muffin pans lined with cupcake papers 2/3s full. Bake for 20 minutes. Cool on wire racks. Makes at least 24 cupcakes.

Zest of two navel oranges
1 cup orange juice
3 egg whites
Pinch of cream of tartar
1 cup granulated sugar
1/4 cup water
1 cup room temperature unsalted butter
a smidgen of salt

In a small pot simmer orange juice and zest to reduce down to somewhere between 1 and 2 tablespoons, transfer to a small dish to cool. In a bowl of a stand mixer place egg whites and cream of tartar and whip until they reach soft peaks, turn down to low speed and leave to run. In clean small pot with high sides and is narrow place sugar and water boil, stirring just a little to help it dissolve, and heat until it is clear bubbling and reaches 238 degrees Fahrenheit on a digital thermometer, turn of burner. Turn mixer with the meringue to medium speed and slowly pour of syrup down the side of the bowl as to not the the wire whip to prevent splattering. Let mixer run for 10 minutes for meringue to cool down. With the mixer still running add in the butter a little at a time to incorporate, it will deflate that is normal, whip for a bit longer to form a light and smooth texture. Switch to a paddle attachment and add in the orange reduction and salt and mix to fully incorporate. Ice cupcakes as you like.