These cupcakes stuck out to me right away because, first of all, there is alcohol in them second, there is almond. I honestly think everyone should try make them at least once because, they are so amazing I can’t explain in words how good they taste. However, I always make my cupcakes mini because, I can never finish a whole cupcake; you can decide when you’re making them what size they should be.
These cupcakes require a little more effort because, they have a ganache filling. In all honesty this is the easiest filling to make ever so I guess you could say it’s not that much extra effort. Chocolate chips, Amaretto, and whipping cream, WHALA!
These cupcakes were so fun to make I will have to make them more often. They are so full of flavor and look so elegant, why not have them at a brunch or summer party?
Don’t mind my kind of blurry pictures, there was something on the lens, and I had a ton of coffee. Also if you have any fun cupcakes or summer desserts please let me know!!
For the ganache:
8 oz of white chocolate chips
5 tbsp of Amaretto
3 tbsp heavy whipping cream
Do the ganache first because it has to sit in the fridge for two hours
You need to bring the Amaretto and heavy whipping cream to a boil by putting it in a microwave safe bowl and boiling it using the microwave (it took mine about 4 minutes). Once that has come to a boil mix in your white chocolate chips till the mixture becomes smooth. Set in the fridge for an hour or two.
For the cupcakes:
preheat oven to 350 degrees F, and line your cupcake pans.
6 tbsp of unsalted butter at room temperature
3/4 cup 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 of milk
2 tbsp water
In a large mixing bowl, mix together the butter and sugar untill light in color and fluffy (about 3-4 minutes).
Add in your sour cream and almond extract, make sure it is well combined.
Add in egg whites one at a time, while between adding them you scrape down the sides of the bowl to make sure everything is getting mixed.
Combine your dry ingredients in a separate bowl, and mix together in a measuring cup the milk and water.
Now add your dry ingredients to the mixing bowl, but only half of it. Make sure that is well mixed in, then add your milk and water mixture, once that is mixed in, add the remaining dry ingredients. Scrape the sides of the bowl a couple of times to make sure all the ingredients are well combined.
Fill the liners about 2/3 full and leave in for about 17-20 minutes (this all depends on your oven).
While the cupcakes cool, you can start mixing up your ganache. Put into mixing bowl, and use whisk attachment. Whip until soft peaks form, the color will also change at this point.
Once the cupcakes have cooled, you can either core them with a coring mechanism, or use a knife. Once ou have cored them you can put the ganache in a piping bag and fill the cupcakes.
Once finished with the ganache, put the cupcakes in the fridge till you are done with the frosting.
For the frosting:
3/4 cup salted butter
1/2 cup shortening
5 cups powdered sugar
1 1/2 tsp almond extract
3-4 tbsp water or milk
Combine the butter and shortening in a mixer until smooth.
Add about half the sugar and mix until smooth (one cup at a time and mixing it in works best).
Add your 3-4 tbsp of water or milk, and almond extract and make sure it is well combined.
Add the remaining powdered sugar, and mix that until it is smooth, then if need be, add more milk or water until it is the consistency you want.
Pipe the frosting onto the cupcake using whatever kind of tip you prefer. In the original recipe, they used a Ateco tip 844, and smashed the almonds and had them rim the bottom of the frosting. I used a star tip, and just placed one almond in the center. It’s honestly what you perfer and what you think will look best on your cupcakes and the occasion.
Keep these refrigerated, and serve at room temperature.