White Amaretto Cupcakes
Rich almond-flavored white chocolate cupcakes soaked in amaretto syrup and topped with almond butter frosting are a classic choice for wedding cakes.
Story
Perfect for weddings and special gatherings, these rich white chocolate cupcakes boast a deep almond flavor, are soaked in sweet amaretto syrup, and topped with creamy almond butter frosting, offering a sophisticated, crowd-pleasing sweet treat that feels both indulgent and timeless.
Ingredients
unsalted butter (room temperature)
110g
caster sugar
180g
eggs (large, free-range or organic)
2 large (free-range or organic) eggs
self-rising flour (sifted)
125g (sifted)
all-purpose flour (sifted)
120g (sifted)
semi-skimmed milk (room temperature)
125ml
almond liqueur or almond extract
1/2 teaspoon
caster sugar (for syrup)
125g
water (for syrup)
125ml
almond liqueur or almond essence (for syrup)
1/2 teaspoon
almond butter frosting (see recipe on page 119)
1 batch
toasted almond slices or other decorations/flowers (inform guests if the flowers are sprayed or inedible)
as needed
Instructions
1
Prepare Oven and Molds
Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4, and place cupcake liners of the corresponding size in a 12-hole muffin tin.
2
Beat Butter and Sugar
In a large mixing bowl, beat butter and sugar until pale yellow and smooth, which takes about 3-5 minutes using an electric hand mixer.
3
Add Eggs
Add eggs one at a time, beating for a few minutes after each addition.
4
Alternately Add Flour and Milk
Mix the two types of flour together in a separate bowl. Pour milk into a measuring cup and add almond liqueur or almond extract. Add one-third of the flour to the creamed mixture and beat until well combined. Pour in one-third of the milk and beat again. Repeat the above steps until all flour and milk are added.
5
Fill Molds and Bake
Carefully scoop the batter into the cupcake liners, filling about two-thirds full. Bake in the oven for about 25 minutes until slightly puffed and golden brown. Insert a bamboo skewer into the center of the cake to test; the cake is done when the skewer comes out clean.
6
Make Syrup
Meanwhile, place the syrup ingredients (caster sugar, water, almond liqueur or almond extract) into a microwave-safe bowl and heat until the sugar is completely dissolved (about 1.5 minutes), then stir to mix. You can also heat over low heat in a small saucepan.
7
Soak in Syrup
Take the cupcakes out of the oven, let them rest in the tin for about 10 minutes, then carefully transfer them to a cooling rack. While the cakes are still warm, dip the tops into the syrup for a few seconds. Return them to the cooling rack to cool completely.
8
Decorate
Decorate the cakes with almond butter frosting, top with sliced toasted almonds, or use other decorations or fresh flowers according to the bride and groom's preferences.
