White Amaretto Cupcakes
White chocolate cupcakes with a rich almond flavor, soaked in amaretto syrup and finished with almond butter frosting — a classic wedding cake choice.
Ingredients
Unsalted butter (room temperature)
110g
Caster sugar
180g
Eggs (large, free-range or organic)
2 (large, free-range or organic)
Self-raising flour (sifted)
125g (sifted)
Plain flour (sifted)
120g (sifted)
Semi-skimmed milk (room temperature)
125ml
Amaretto or almond extract
1/2 teaspoon
Caster sugar (for syrup)
125g
Water (for syrup)
125ml
Amaretto or almond extract (for syrup)
1/2 teaspoon
Almond buttercream (see recipe on page 119)
1 batch
Toasted flaked almonds or other decorations/flowers (if flowers have been sprayed or are not edible, inform guests)
as needed
Instructions
1
Prepare the oven and tin
Preheat the oven to 160°C (fan)/180°C/350°F/gas mark 4, and line a 12-hole muffin tin with appropriately sized cupcake cases
2
Cream the butter and sugar
In a large mixing bowl, cream together the butter and sugar until pale and smooth, about 3–5 minutes using an electric hand whisk
3
Add the eggs
Add the eggs one at a time, beating well for a few minutes after each addition
4
Alternate adding the flour and milk
Mix the two flours together in another bowl. Pour the milk into a measuring jug and add the amaretto or almond extract. Add one-third of the flour to the creamed mixture and beat until combined. Pour in one-third of the milk and beat again. Repeat until all the flour and milk have been incorporated
5
Fill the cases and bake
Carefully spoon the batter into the cupcake cases, filling each about two-thirds full. Bake in the oven for about 25 minutes until slightly risen and golden. Insert a skewer into the centre of a cake to test — it should come out clean
6
Make the syrup
Meanwhile, place the syrup ingredients (caster sugar, water and amaretto or almond extract) in a microwave-safe bowl and heat until the sugar has completely dissolved (about 1.5 minutes), stirring to combine. Alternatively, heat gently in a saucepan over low heat
7
Soak with syrup
Remove the cupcakes from the oven, leave in the tin for about 10 minutes, then carefully transfer to a wire rack. While still warm, dip the tops into the syrup for a few seconds. Return to the wire rack to cool completely
8
Decorate
Decorate the cupcakes with the almond buttercream and top with toasted flaked almonds, or use other decorations or flowers according to the bride and groom's preference
