Tuesday, February 8, 2011

Amaretto Cupcakes

Yesterday afternoon before Oprah I cracked open a cookbook  and flipped right to the Special Occasion section.  There I found the White Amaretto Cupcakes.  I have never tried Amaretto until yesterday so I was not really sure what to think about it.  I know that it is used on occasions in baking.  It can sometimes be substituted for almond extract, so I kind of knew what to expect--a strong almond flavor.  In the cookbook, it is said that these would be a great cupcake for a wedding or another special occasion like that.  If you love Amaretto, you are going to be in heaven!

Amaretto Cupcakes

Makes 12 regular cupcakes

8 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, free-range or organic
3/4 plus 2 tablespoons self-rising flour
3/4 plus 1 tablespoon all-purpose flour
1/2 cup 2% reduced-fat milk, at room temperature
1/2 teaspoon Amaretto liqueur or almond extract

For the syrup:
2/3 cup granulated sugar
1/2 cup water
1/2 teaspoon Amaretto liqueur or almond extract


  1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
  3. Sift the two flours together into a separate bowl.  Mix the milk and the Amaretto together.  Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk has been added.
  4. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 
  5. Meanwhile, combine the ingredients for the syrup in a microwave-safe bowl and microwave on high until the sugar melts completely (about 1 1/2 minutes); stir to combine.  Or heat over low heat in a saucepan.
  6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before taking them out to cool.  Once they have cooled, dip the tops of the cupcakes into the syrup for a couple of seconds. Then return them to cool.
8 tablespoons unsalted butter, at room temperature
1/4 cup 2% reduced-fat milk, at room temperature
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1/4 teaspoon Amaretto liqueur or almond extract (you can add more according to your taste preference)


  1. In a large mixing bowl beat the butter, milk, vanilla extract, and half of the confectioners' sugar until smooth--this with taking a few minutes.  Gradually add the remainder of the confectioners' sugar to produce a buttercream of a creamy and smooth consistency.
  2. Add the Amaretto and beat well.  You should taste the frosting at this stage as you may wish to add another 1/4 teaspoon to make it a little stronger.
  3. Then frost your cupcakes, after they have cooled of corse.

Look at those little babies rising in the oven!

An example how to dunk them into the syrup.

The finished product topped with pearls!  How wonderful is that?

I hope you all enjoy those as much as I did!  I have the food network on day dreaming of my next creation.  I can smell the pork chops in the crock pot simmering with barbecue sauce and brown sugar.  Overall, it is a good day (minus the snowstorm that is upon us).  I hope you all stay warm and cozy.

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