Wednesday, 1 June 2016

Recipe - Amaretto sours cocktail cupcakes


Who doesn't love a cocktail?

Sit down, close your eyes, sun on your face and take a sip and you could almost, ALMOST be on a tropical Island somewhere.

Then the kids shout & scream and you realise, nope, you're at home. In England.

And let's be honest, the sun has probably quickly turned to rain!

But that split second of joy is so very, very worth it.


And what could be better than cocktails on a rainy day?

Why cake of course!

So, a combination of the two would just be heaven right?

Cocktail cupcakes are the ultimate winning combo. All the taste of the tropics with all the deliciousness of a cake.


And my most favourite tipple has to be an Amaretto sour.

Traditionally an Amaretto sour is made up of Amaretto with lemon juice, sugar, a slice of lime and a maraschino cherry.

A beautiful mix of velvetty almond cut through with sweet and sour citrus fruits.


So to cupcake this up I've made an amaretto sponge and topped it with a lemon and lime frosting and maraschino cherry.

Not forgetting the little straw which I love as a nice extra touch for a dinner party or something?





print recipe

Amaretto sours cocktail cupcakes
If you would prefer an alcohol free version, simply replace the amaretto with a teaspoon of almond extract.
Ingredients
  • 125g Self raising flour
  • 175g Caster sugar
  • 50g Ground Almond
  • 175g Unsalted butter, room temp
  • 3 Eggs, large
  • 6 tbsp Amaretto
  • 1/2 tbsp Baking powder
  • 500g Icing sugar
  • 225g Unsalted butter, room temp
  • 1 Lime, zested
  • 1 Lemon, zested
  • 1-2 tbsp Lemon juice
  • 12 Maraschino cherries
  • 4 Paper straws, cut into 3 pieces
Instructions
1. Preheat the oven to 180c and line a muffin tin with 12 cases. 2. Combine the flour, sugar, ground almond, eggs, butter, amaretto & baking powder in a bowl and mix well until smooth.3. Spoon equally into the cupcake cases and bake in the oven for 20 minutes.4. Put onto a wire rack to cool and make the frosting by creaming the butter with the icing sugar and lemon & lime zest then adding the lemon juice until you get the consistency you want. Not too stiff and not too soft so you can pipe it onto the cupcakes easily. 5. Pipe a swirl onto each cooled cupcake, push in your mini paper straw and top with a cherry.
Details
Prep time: Cook time: Total time: Yield: 12 cupcakes

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