Amaretto Sour Cupcakes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 15
- 4 eggs
- 1/2 cup milk
- 1/4 cup milk
- 1 tsp salt
- 2 cups flour
- 1/4 tsp salt
- zest from 1 lemon
- 2 tsp baking powder
- 1 1/2 cups sugar
- 2 tbsp lemon juice
- 1 tsp almond extract
- 3-4 cups icing sugar
- amaretto cupcakes:
- 1 cup butter (room temperature)
- ------
- for alcoholic version:
- 1 cup and 1/4 cup +â 1 tbsp disaronno
- -------
- or for non-alcoholic version (‘na’):
- lemon buttercream frosting:
- 1 cup unsalted butter softened (be careful not to melt it!)
- 2 tbsp milk or cream (i suggestâ cream)
- Carbohydrate 22.8245579996562 g
- Cholesterol 35.5075555832154 mg
- Fat 13.0602993438541 g
- Fiber 0.0479388904868698 g
- Protein 1.96747522193739 g
- Saturated Fat 8.24326262886763 g
- Serving Size 1 1 Cupcake (107g)
- Sodium 5633.41329380138 mg
- Sugar 22.7766191091693 g
- Trans Fat 0.925740311866535 g
- Calories 212 calories
Preheat the oven to 350° F.In a bowl, cream butter and sugar until smooth.Add eggs, ¼ cup milk and ¼ cup + 1 tbsp Disaronno. (NA: ½ milk and 1 tbsp almond extract) and mix.Add flour, baking powder and salt. Beat for 5 minutes until smooth.Add 1 tbsp Disaronno to the bottom of each tin foil cupcake wrapper in a cupcake tin. I recommend Silicone Cupcake Liners or Tin Foil Baking Cups so the alcohol doesn't soak through. This will help us infuse the cupcakes with flavour. (Leave this out for the NA version, of course)Pour the batter into the cupcake wrappers, so they are about ¾ full.Pop in the oven and bake for 16-18 minutes, until the sides are lightly browned and a toothpick comes out clean.On to the frosting! Zest one lemon either on the more pokey side of a cheese grater or with a potato peeler for a more decorative look.Cream butter, lemon zest, icing sugar, salt, lemon juice and milk or cream. If the consistency is too runny, add a bit more icing sugar. If it’s too stiff, add a little more cream as you see fit.Once the cupcakes are cool, frost them as you like and eat! Enjoy!
