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These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center! So Christmas Eve night, something rare happened. The hubs baked with me! It was sort of unintentional. We’d gotten into bed and were ready to go to sleep, but then all of a sudden I realized I’d forgotten to put together the overnight breakfast casseroles for Christmas morning. I’d prepped some things, but they still had to actually be put together. When I told the hubs, he got up with me to help so it went faster. I put together the egg casserole and the hubs put together the birthday cake one. He felt like I shouldn’t have to put together my own birthday breakfast. 🙂 After a few minutes of putting things in bowls, he got confused.
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.
ALMOND AMARETTO CUPCAKES
yield: 12-14 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
DIRECTIONS:
1. To make the ganache, put the white chocolate chips in a medium sized bowl.
2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.
4. Set the ganache in the fridge to firm up, about 2-3 hours.
5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
7. Add sour cream and almond extract and mix until well combined.
8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
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