2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 tablespoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine
1 1/2 cups brown sugar — packed
1/2 cup buttermilk
1/4 cup Amaretto
1/3 cup slivered almonds
Amaretto Butter Frosting
3 cups confectioners’ sugar
1/4 cup butter or margarine — melted
3 tablespoons whipping cream (up to 4)
2 tablespoons Amaretto (up to 3) cupcakes:
In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds.
Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375º for 14-16 minutes or until muffins test done. Cool in pans for 5 minutes. Remove and cool completely before frosting.
Yield: 24 regular or 48 mini cupcakes
Frosting: In small mixing bowl, beat confectioners’ sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.
Yield: Frosts 24 regular cupcakes.
Kitchen Mission Stainless Steel Mixing Bowls 1.5,3,4, and 5 Quart. Plus Measuring Cup and Spoon Sets, Set of 6 (Complete Set)