Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream
the butter and sugar on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the vanilla and almond extracts
. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Alternate folding the milk
and flour mixture into the butter mixture. Fill the cupcake liners halfway and bake for 12 minutes. Cool.
To assemble: Dip the top of each cupcake into the Raspberry Glaze, making sure to cover the entire top of the cake to the rim of the paper. Using a pastry bag
fitted with a large round tip, pipe a generous dollop
of the pale lavender
Swiss Meringue in the center of the cake, keeping a rim of the Raspberry Glaze visible. Top the Swiss Meringue with the stacked Peach and Green Almond Cake. Using a small pastry brush
, glaze each raspberry with raspberry jam and sit on top of the cake. Lightly dust
the top of each cupcake with zested bittersweet dark chocolate.