Tuesday, 4 June 2013

Amaretto Sour Cupcakes

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...

My second attempt was inspired by my favourite cocktail of the moment - the amaretto sour. Amaretto and lemon juice over ice with a cherry, this cocktail is all kinds of zingy/sweet/sour deliciousness. I'm pleased to say the resulting cupcakes came out great! To recreate the flavour of an amaretto sour, these feature a one-two punch of lemon (zest and juice) and almond (almond extract and amaretto) in both the cake mix and the frosting plus a hidden morello cherry jam centre. The boyf confirmed that they really are very reminiscent of the drink. Success!

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 lemon
1 tsp almond extract
120ml milk
1 large free-range egg
Cherry 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!

  1. Preheat oven to 180oC (160oC fan).
  2. 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.
  3. 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.
  4. 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).
  5. Transfer to a wire rack and leave to cool completely.
  6. 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.
To make the frosting:
  1. Beat together the icing sugar, butter, lemon zest and amaretto (or substitute) until light and fluffy. 
  2. 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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  1. These look brilliant, what a great take on the theme!

    1. Thanks Sian. Loved the citrus theme idea - some many options!

  2. So that is how you put the 'centre' in!

  3. YUM! I have a few drink inspired cupcakes on my blog. I'm thinking Tequila Sunrise might be next...

    I have pinned this for later. :)


    1. After the success of this one I'd definitely be tempted to try other cocktail inspired cupcakes - will have to check out your recipes.

  4. These look yummy! I love Amaretto so these are right by my street. Think I might have a go at these this weekend.

  5. Of course I mean 'up' - but they can be by my street too!

    1. Hey, up, by - both sound good to me :)

  6. Hi,

    We’ve recently launched the website Alldishes.co.uk. It’s a search engine that aims to gather all the best recipes from UK and Irish websites and blogs. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit http://alldishes.co.uk or send us an email on info@alldishes.co.uk. We look forward to hearing from you!
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Thanks for your thoughts. I really enjoy reading them and will always pop over to your own space on the web for a visit :)

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