Sunday, May 9, 2010
Super Moist Chocolate Cupcakes with Ameretto Almond Buttercream Icing
In honour of Mother's Day today I made an old family favorite. This recipe was passed from my Grandmother, to my mother, to me. It was always my favorite birthday cake and I figured I'd make these today to honour my mom and grandma.
This recipe was said to originate back in the depression when eggs were a luxury. I've posted the recipe before as Chocolate Mayonaisse Cake.
1 cup mayonaisse
1 cup water
1 tsp vanilla (I used almond extract this time to change it up)
2 cups flour
1 cup sugar
2 tsp baking soda
4 Tbsp sifted cocoa
Mix dry ingredients together in a seperate bowl. In the mixer bowl combine mayonaisse, water, and vanilla. Slowly add the dry ingredients and combine well.
Line cupcake tin with muffin cups and fill 2/3rds full. Bake at 350 degrees for approx 18-20 minutes. Toothpick test at 18 minutes.
Remove from oven and let cool on a wire rack.
Ameretto Almond Buttercream Icing
3/4 cup butter softened and whipped
3 cups icing sugar
1-2 tbsp whipping cream
2 tsp Ameretto
1/2 tsp Pure Almond Extract
Whip butter until very light. Add icing sugar one cup at a time whipping completely between additions. Add whipping cream, whip again, add extract and Ameretto again whipping well. Continue whipping until desired constistency.
Pipe onto cupcakes after they have cooled completely with a large star tip and icing bag. These cupcakes are incredibly moist and not too sweet.