I have just recently joined up to cake central, and found some really amazing and interesting info on there, while scanning the recipes I found this, a super sweet nutty flavoured cake, I thought it would make great Amaretto Almond Cupcakes. Served cold in summer with whipped cream or ice cream and equally fab in winter served warm with a cup of coffee.
So thought I would share this recipe with you today – Amaretto Almond Cupcakes!
This recipe makes 12 cupcakes or a 7inch round cake
Here the cupcake project demostrates how the recipe can be used to make some beautiful cupcakes. Finish with whipped cream and a few neatley placed almonds perfect. So lets try making this Amaretto Almond Cupcake recipe
Ingredients for the Amaretto Almond Cupcakes
• 125g Caster Sugar (which is a fine granulated sugar)
• 125g Butter
• 3 Medium Eggs
• 1 tsp Almond Extract
• 125g Self Raising Flour (aka Self-Rising US)
• 75g Ground Almonds
• 20 ml Amaretto Almond Liqueur
Preheat your oven to 180C / 350F
Cream the butter and sugar by whisking with an electric whisk or mixer.
Mix until it is lighter in colour, which shows that air has been incorporated, which will give you a lighter sponge.
One by one add the eggs, whisking after each addition. Once they have been mixed in well add the Almond Extract.
If the mixture starts to split or curdle – don’t panic! It happens to the best of us and will not spoil the end result. Sift the flour into the mixture and add the Almonds.
Slowly and gently mix until a very thick almost ‘cookie dough’ consistency is obtained.
Then mix in the Amaretto and voila your cake is ready to bake! You can bake in a 7 inch round cake tin for 25 minutes, or 12 cupcakes in 15 minutes.
Insert a scewer in to the cake it should come out clean, if not place back in the oven for 5 minutes or until the scewer comes out clean
(picture by mishh delish).