I’m beginning to feel that my love of amaretto is being felt on this blog. I don’t really drink it that much, but I adore the taste of it. And it makes such a perfect complement to sweets that I keep on going back to it. I had to bake cookies or a cake for an event coming up, and went with these little showstoppers. They are insanely addictive. The texture of the cake itself is a little heavy, probably more like a muffin than a cake really. Although that just makes it feel like it’s okay to have, say, three in a sitting (it’s not). The icing is heaven, though. I would put this icing on basically anything. The original recipe comes from the Taste of Home site.
Amaretto Cupcakes and Buttercream Frosting
3/4 cup butter, softened
1-1/2 cups packed brown sugar
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup Amaretto
1/3 cup slivered almonds
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each.
Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk and Amaretto, beating well after each addition. Stir in almonds.
Fill paper-lined muffins cups two-thirds full. Bake at 375° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Buttercream Amaretto Frosting
3 cups icing sugar
1/4 cup butter, melted
3 to 4 tablespoons heavy whipping cream
2 to 3 tablespoons Amaretto
In a small bowl, beat confectioners’ sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.