Almond Amaretto Cupcakes
Lovely almond cupcakes with a white chocolate amaretto filling topped with a delicious almond buttercream frosting!
This is such a lovely fluffy almond cupcake recipe and it’s only made better by the white chocolate amaretto ganache filling. They are not super labor intensive but they do require a little bit of planning for time management because you do make the filling ahead of time and then it chills for a few hours before you make the cupcakes and frosting.
What you need:
For the White Chocolate Amaretto Ganache:
8 oz. white chocolate chips
5 Tbsp. Amaretto
3 Tbsp. heavy cream
For the Almond Cupcakes:
6 Tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
6 Tbsp. sour cream
1 1/2 tsp. almond extract
3 egg whites
1 1/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. milk
2 Tbsp. water
For the Almond Frosting:
3/4 cup salted butter
1/2 cup shortening
5 cups powdered sugar
1 1/2 tsp. almond extract
3 to 4 Tbsp. water or milk
Sliced almonds, roughly chopped
Directions:
For the white chocolate amaretto ganache: Add white chocolate chips to a medium size heatproof bowl. Set aside.
Add amaretto and heavy cream to a microwave safe measuring glass or bowl and microwave until it begins to boil (or until it’s super hot).
Pour the cream over white chocolate chips and let sit for 2 to 3 minutes. Then whisk until smooth. Set in fridge to firm for 2 to 3 hours.
For the almond cupcakes: In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3 to 4 minutes.
Add sour cream and almond extract. Mix until well combined.
Add eggs whites in two batches, mixing until well combined after each addition. Scrape sides of bowl as needed.
In a separate bowl, whisk flour, baking powder, and salt together.
In a small measuring cup, combine milk and water.
Add half the dry ingredients to the butter mixture and mix until well combined.
Add all of the milk mixture and mix until well combined.
Add remaining half of dry ingredients and mix until well combined. Scrape sides of bowl as needed.
Prepare a cupcake pan with cupcake liners and fill with batter about halfway.
Bake cupcakes in a preheated 350 degree oven for 15 to 17 minutes or until a toothpick inserted in the center comes out with a few crumbs.
Remove from oven and allow to cool for 2 to 3 minutes before removing from the pan to a cooling rack.
While the cupcakes cool, take the ganache and whip with the whisk attachment of a stand mixer until soft peaks form, about 5 to 7 minutes.
Remove the centers of the cupcakes and fill with ganache. Then place cupcakes in fridge while prepping the frosting.
For the almond frosting: combine butter and shortening until smooth.
Add half the powdered sugar and mix until smooth and well combined.
Add 3 Tbsp. of water or milk and almond extract. Mix until well combined.
Add remaining powdered sugar and mix until smooth. Add additional water or milk to reach the right consistency.
Pipe frosting onto cupcakes. Then top with sliced almonds.
Recipe from Life, Love, and Sugar
