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Monday, March 7, 2011

Amaretto (almond) liquor cupcakes

Yes, more cupcakes with booze :D. The amaretto liquor gets mostly baked out, but it gives the chocolate-y cakes a wonderful almond flavor and a strong almond aftertaste. 
More boozy sweets here:

Ingredients (for 12 cupcakes):
  • 200 g flour
  • 150 g butter
  • 55 g cocoa
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon vanilla extract (just 2 drops)
  • 150 g sugar
  • 4 eggs
  • 50 ml Amaretto liquor
  • 100 ml milk
  • 2 teaspoons baking powder
  • about 20 g almond flakes (or pieces) for decorating
  • very little whipped cream (optionally)

Put the butter to melt on low heat:

Meanwhile measure and mix the flour, cocoa and baking powder:

Put the eggs in a bowl:

Lightly beat them, then mix with the sugar, vanilla and cinnamon. Add the milk to the melted butter and turn off the heat. Also add the amaretto liquor to the milk and butter mixture:

Mix, then add the powder mixture (flour, cocoa, baking powder):

Mix until even, then add the egg, sugar and spices mixture:

Mix for a couple of minutes until even:

Preheat oven to 180 degrees Celsius, then line a muffin tin with papers and fill them with the batter:

Gently sprinkle the almond flakes over the filled and still raw cupcakes:

Put in the oven and bake for 25 minutes. Then take 'em out and admire :) :

You can either serve them directly like this...

... or put a little whipped cream on the central high peak that outgrew the almond flakes, like in our main picture. Just remember that if you use cream you should put it on right before eating them or when they're completely cooled, otherwise it will melt in a couple of minutes. Dig in! :)

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