Amaretto Cupcakes
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Amaretto Cupcakes

Share on pinterest
Pin Recipe
Share on facebook
Post Recipe
Share on twitter
Tweet Recipe

These deliciously decadent cupcakes are perfect for weddings and special occasions. 

Amaretto Cupcakes

Amaretto Cupake Recipe

Cook Time: 25 minutes
Author: Sarah Sibley

Ingredients

  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 6 tbsp Amaretto
  • 3 x Medium Eggs
  • 125 g Self-Raising Flour
  • 50 g Ground Almonds
  • 500 g Fondant Icing Sugar
  • 225 g Unsalted Butter softened

Instructions

  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the vanilla & 3tbsp of the Amaretto and mix well.
  • Finally add the flour & almonds and mix thoroughly until smooth.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Mix together the icing sugar and remaining Amaretto.
  • Then add the softened butter and mix together until creamy and lump free.
  • Once the cakes are cool pipe a swirl of frosting onto each cake.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

Other recent recipes