Almond Amaretto Cupcakes
These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!
These cupcakes are seriously delicious and were made by request. The base cupcake is moist and fluffy and uses almond extract for the flavor. The first step of the process of making the batter is the most important – the creaming. Be sure to fully cream the butter and sugar together until it’s lighter in color and fluffy in texture. You’ll be able to see it change. It adds air to the batter that gives the cupcake it’s fluff.
INGREDIENTS
WHITE CHOCOLATE AMARETTO FILLING
8 oz white chocolate chips
5 tbsp (75ml) Amaretto
3 tbsp (45ml) heavy whipping cream
ALMOND CUPCAKES
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
1 1/2 tsp almond extract
3 egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (90ml) milk
2 tbsp (30ml) water
ALMOND FROSTING
3/4 cup (168g) salted butter
1/2 cup (95g) shortening
5 cups (575g) powdered sugar
1 1/2 tsp almond extract
3-4 tbsp (45-60ml) water or milk
Sliced almonds, broken into pieces
INSTRUCTIONS
These cupcakes are seriously delicious and were made by request. The base cupcake is moist and fluffy and uses almond extract for the flavor. The first step of the process of making the batter is the most important – the creaming. Be sure to fully cream the butter and sugar together until it’s lighter in color and fluffy in texture. You’ll be able to see it change. It adds air to the batter that gives the cupcake it’s fluff.
INGREDIENTS
WHITE CHOCOLATE AMARETTO FILLING
8 oz white chocolate chips
5 tbsp (75ml) Amaretto
3 tbsp (45ml) heavy whipping cream
ALMOND CUPCAKES
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
6 tbsp (86g) sour cream
1 1/2 tsp almond extract
3 egg whites
1 1/4 cups (163g) all purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp (90ml) milk
2 tbsp (30ml) water
ALMOND FROSTING
3/4 cup (168g) salted butter
1/2 cup (95g) shortening
5 cups (575g) powdered sugar
1 1/2 tsp almond extract
3-4 tbsp (45-60ml) water or milk
Sliced almonds, broken into pieces
INSTRUCTIONS
- To make the ganache, put the white chocolate chips in a medium sized bowl.
- Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
- Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
- Set the ganache in the fridge to firm up, about 2-3 hours.
- To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- For full instructions please see : www.lifeloveandsugar.com
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