Monday, November 7

White Amaretto Cupcakes

This is my favorite cupcake recipe, it works for any occasion. These cupcakes have a sweet almond taste that is similar to delicious sugar cookies.

For the Cupcakes:
8 T unsalted butter, at room temperature
3/4 c plus 2 T granulated sugar
2 large eggs
3/4 c plus 2 T self rising flour
3/4 c plus 1 T all purpose flour
1/2 c 2% reduced fat milk, at room temperature
1/2 t amaretto liqueur or almond extract

For the Syrup:
2/3 c granulated sugar
1/2 c water
1/2 t amaretto liqueur or almond extract

For the Frosting:
8 T unsalted butter, at room temperature
1/4 c 2% reduced fat milk, at room temperature
1 t pure vanilla extract
5 c confectioners sugar, sifted
1/4 t amaretto liqueur or almond extract

Bake at 350 F
    Cream butter and sugar, adding eggs one at a time, mixing after each. Sift the flours in a separate bowl. Mix the milk and amaretto together in another bowl. Slowly add the wet and dry mixes to the creamed butter/sugar mix by alternating dry and wet.
    Fill cupcake liners. I like to put the batter into a frosting bag or just a plastic ziplock bag, it makes filling the cupcake liners much easier. Bake for 20 minutes (original recipe says 25, but I've found they are much more moist if you take them out early).
   Meanwhile, combine the ingredients for the syrup and heat in the microwave or in a sauce pan. After the cupcakes have been out of the oven for about 10 minutes, dip the top in the syrup mixture.
    For the frosting: combine milk, vanilla, 1/2 of the confectioners sugar and butter until it is smooth and creamy. Gradually add the remainder of the confectioners sugar, making sure it stays a smooth texture. Now you can add the amaretto and mix until smooth. Remember not to frost your cupcakes until they are completely cooled.

The End Result:

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