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Amaretto Cupake Recipe
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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.
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@itssarahsibley
I love to see all your tasty creations!