This is a delightful cupcake recipe we tried a few months back. They are moist and flavourful. As usual I do make alterations to recipes after a first go and gave it my own twist. Since making this original recipe found at Canadian Living: Almond Cupcakes, I have changed once again, a few items.
Ingredients:
1/2 cup butter,softened
1 cup granulated sugar
2 eggs
1/2 tsp almond extract (plus 1 tsp Amaretto Liquer)
1 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
1/4 tsp salt
1/2 cup milk (I substituted buttermilk)
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract and amaretto. In separate bowl, whisk together flour, ground almonds, baking powder and salt, stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
I iced them with Buttercream Icing infused with Amaretto. (A basic Buttercream can also be found on the Canadian Living site. My recipe is very similar with a few differences.
ButterCream flavoured Ameretto Icing
3/4 cup butter (room temperature)
3 cups icing sugar (confectioner's sugar)
1-2 tablespoons cream (I use whipping cream or 18% coffee cream, half/half)
2 tsp Ameretto
1/2 tsp almond extract
Whip the butter until fluffy, slowly add 1 cup icing sugar until well blended. Add the Ameretto, and almond extract and whip well. Continue adding the icing sugar, alternating 1/2 cup at a time with a little cream, until fully blended. Continue whipping on high speed for another minute or so and ice the cupcakes once they have completely cooled. Top with a piece of sliced almond.
My lovely daughter learning the ropes.
This post can not be completed without thanking my friend Todd, who left a comment on my status one day about adding amaretto to my almond muffins. Thanks Todd!!!
