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.

The frosting is a classic american buttercream, also flavored with almond extract. If you’re feeling the amaretto though, you could totally add some of that in there too, in place of the water or milk. I like to use a combination of butter and shortening in the frosting. I prefer the texture and flavor and it stays firmer at room temperature, but if you would prefer all butter you can just replace the shortening with additional butter.

The filling is flavored with amaretto, an almond flavored liqueur. It’s a whipped white chocolate ganache that’s so light and perfect with the cupcake! To make the ganache, heat the heavy whipping cream and amaretto, then pour it over the white chocolate chips. Whisk them together until smooth, then refrigerate until it has firmed up. It will still be a little soft, but firm. Add the ganache to a mixer and bowl fitted with the whisk attachment and whip until soft peaks form, about 5-7 minutes. You’ll notice the color of the ganache lighten. It’s light, fluffy and SO good!

The final cupcake is delightful! It’s so light and yummy, with great almond flavor! I could just about eat all of them in one sitting. 




ALMOND AMARETTO CUPCAKES


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
Takes , serves 12.


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