Almond Amaretto Cupcakes


1 cups unsalted butter
2 cups almond meal
pinch of salt
1 1/3 cups sugar
4 large eggs
1 1/2 tsp vanilla extract
3 Tbsp Amaretto liqueur

Preheat oven to 350 degrees F. Line 12 cupcake cups with liners.

Melt the butter in a saucepan (or the microwave) and set aside to cool.

In a medium-sized mixing bowl, mix together the almond meal, salt, and sugar until well combined.

In a separate medium-sized bowl, whisk together the eggs, vanilla extract, and Amaretto until combined. Add the cooled melted butter to the wet ingredients. Fold the dry ingredients into the wet ingredients until just combined. Divide mixture evenly between 12 cupcake liners.

Bake for 20 minutes or until the tops are slightly browned and bounce back when lightly touched.

Amaretto Whipped Cream Recipe

1 cup whipping cream
1 Tbsp powered sugar
5 Tbsp Amaretto liqueur
sliced almonds (optional)

Whip heavy whipping cream until it looks like whipped cream. Mix in powdered sugar and Amaretto until just combined. Pipe or spread on cooled cupcakes. Garnish cupcakes with almond slices.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes
Everyday Sisters' Sharing Sundays: Nuts
Gluten-Free Wednesdays
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

1 comment:

Eileen said...

Your cupcake is beautiful! Thanks for sharing.