I've been following the Domestic Sluttery Just Desserts Club but have been too disorganised to get an entry in myself - until now! With the broad theme of 'citrus' this time around, I knew I'd be able to think up something tasty. My first attempt was actually a grapefruit drizzle cake, which was yummy but didn't get blogged because the grapefruit flavour just wasn't punchy enough for me. Back to the drawing board...
For the basis of this recipe I used the trusty zesty lemon cupcake recipe I baked back in May 2012.
Amaretto Sour Cupcakes (makes 8-10)
For the cupcakes
120g plain flour
150g caster sugar
1 + 1/2 tsp baking powder
40g soft unsalted butter
zest of 1 lemon1 tsp almond extract
1 large free-range eggCherry jam (a few spoonfuls will do it)
For the buttercream frosting
250g icing sugar
80g soft unsalted butter
zest of 1 lemon
2 tbsp fresh lemon juice
2 tbsp Amaretto (or substitute 2 tsp almond extract and 4 tsp milk)
I don't have an electric whisk, so mixed this by hand - it worked just fine, but requires a bit more elbow grease!
- Preheat oven to 180oC (160oC fan).
- Sift the flour into a large bowl, and add in the sugar, baking powder, lemon zest and butter. Combine well until the mixture has a sandy texture.
- Add in the milk gradually and mix until just incorporated. Add in the almond extract and egg and beat until just incorporated - don't over mix.
- Spoon the mix into cupcake cases, only filling 2/3 full, and bake for 20-25 minutes (they're ready when golden brown and an inserted skewer comes out clean).
- Transfer to a wire rack and leave to cool completely.
- Use an apple corer and a twisting motion to remove about a 1 inch deep section of the centre of each cupcake. Spoon in about a teaspoon of cherry jam, or enough to fill the hole.
- Beat together the icing sugar, butter, lemon zest and amaretto (or substitute) until light and fluffy.
- Using a piping bag to apply the frosting in a swirl, starting at the outside of the cupcake and spiraling inwards to the centre.
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