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Amaretto Cupcakes
Amaretto Cupcakes
Here are two recipes for cupcakes with the wonderful flavor of Amaretto liqueur.  The first recipe for Amaretto cupcakes contain no flour; it is made with almond meal. This cupcake is a good dessert for people on wheat-free or gluten-free diets.  The second recipe has Amaretto baked into the cake and it gets an added boost of flavor when it is dipped into some Amaretto syrup. Frost either cupcake with Amaretto whipped cream or Amaretto Buttercream.

The texture of the cupcake made with almond meal is very soft and moist.  The tops of the cupcakes will sink a little when cooled; icing the cupcakes will cover the depressions.  To make almond meal, blend sliced almonds in a coffee/spice grinder until fine.Sift the ground almonds through a sieve and return any large pieces to the grinder and blend again.  Two cups of sliced almonds should yield an equal amount of almond meal.
Amaretto Cupcakes  (Gluten-free)
(Makes 12 cupcakes)

Ingredients:

2 cups almond meal
Pinch of salt
1-1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract       
2 tablespoons Amaretto liqueur
1 cup unsalted butter, melted and cooled       

Directions:

Preheat oven to 350 degrees F.
Place cupcake liners in a 12- cup muffin pan.

Combine the almond meal, salt, and sugar in a bowl; set aside.
In another bowl, whisk together the eggs, vanilla extract, and Amaretto until combined. Add the melted butter to the egg mixture. Fold the almond meal mixture into the egg mixture until well blended. Divide the batter evenly among the cupcake liners. Bake for 20 minutes or until the tops are light brown and bounce back when lightly touched. Cool the cupcakes in the pan for 10 minutes then transfer to a wire rack to cool completely
Amaretto Cupcakes
(Makes 12 cupcakes)

Ingredients:

1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 teaspoons Amaretto liqueur

Syrup:
2/3 cup sugar
1/2 cup water
1 tablespoon Amaretto liqueur


Directions:

Preheat oven to 350 degrees F.
Place cupcake liners in a 12-cup muffin pan.

With an electric mixer, cream together the butter and sugar until light and fluffy.
Add the eggs and beat to combine. Add the flour, baking powder, and salt; blend again. Add the milk and Amaretto; beat until well combined.

Divide the batter evenly among the cupcake liners.
Bake 18 to 20 minutes, or until a tester inserted in the center comes out clean.
Cool the cupcakes in the pan for 10 minutes and then transfer to a wire rack.
While still warm, dip the tops of the cupcakes in the syrup.
Return the cupcakes to the wire rack to cook completely.

To make the syrup:
Combine the syrup ingredients in a microwave safe bowl.
Microwave on high until the sugar dissolves, about 1 minute. 
Stir to combine.
Amaretto Whipped Cream

(Enough for 12 cupcakes)

Ingredients:

1 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons Amaretto liqueur
Sliced almonds (garnish)

Directions:

Beat together the cream, sugar, and Amaretto  until stiff peaks form.
Pipe or spread on cooled cupcakes. Top the icing with sliced almonds.



Amaretto Buttercream

(Enough for about 18 cupcakes)

Ingredients:

8 tablespoons butter, room temperature
1/4 cup milk
1 teaspoon vanilla extract
4 cups confectioners’ sugar
1 teaspoon Amaretto liqueur or almond extract

Directions:

Beat butter, milk, vanilla, and 3 cups of confectioners’ sugar until smooth.
Add Amaretto and beat well. Add additional confectioners’ sugar until it is your desired consistency.
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DESSERTS CUPCAKES  >  AMARETTO CUPCAKES
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