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Recipe of the Day: Amaretto Cupcakes

 Another from Project Cupcake, this recipe is really awesome!  I sometimes mix half amaretto and half macadamia nut liqeuers to make them because I am partial to macadamia.

Almond Amaretto Cupcake Recipe




I got the almond amaretto cupcake recipe by converting a flourless almond cake recipe from Mish Delish to cupcakes. I slightly adjusted the quantities and converted the recipe from metric to U.S. measurements.

I should also point out that this cupcake is gluten-free!

Yield: 12 cupcakes
1 C unsalted butter
2 C almond meal
pinch of salt
1 1/3 C caster sugar (I used C&H Baker's Sugar, which can be found more easily in U.S. grocery stores. It's a very fine granulated sugar.)
4 large eggs
1 1/2 tsp vanilla extract
3 tbsp Amaretto liqueur
Melt the butter in a saucepan (or the microwave) and set aside to cool.
In a medium-sized mixing bowl, mix together the almond meal, salt, and sugar until well combined.
In a separate medium-sized bowl, whisk together the eggs, vanilla extract, and Amaretto until combined.
Add the cooled melted butter to the wet ingredients.
Fold the dry ingredients into the wet ingredients until just combined.
Divide mixture evenly between 12 cupcake liners.
Bake at 350 F for 20 minutes or until the tops are slightly browned and bounce back when lightly touched.
Amaretto Whipped Cream Recipe
1 C heavy whipping cream
1 tbsp powered sugar
5 tbsp Amaretto liqueur
sliced almonds (optional)
Whip heavy whipping cream until it looks like whipped cream.
Mix in powdered sugar and Amaretto until just combined.
Pipe or spread on cooled cupcakes.
Optionally, top cupcakes with almond slices.
Inspiration Credit -Kelley

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