Amaretto and Cherries Cupcakes

108

181

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

18m - 20m

Yield:

22 cupcakes

Amaretto and Cherries Cupcakes are the perfect dessert for any birthday party or get together. A flavorful cherry cupcake is topped with am amaretto frosting and a cherry on top for the ultimate treat. Although cherries are an optional ingredient, the combination with amaretto is divine.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cherry Cupcakes

2 1/4 cups all-purpose flour*
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, soft at room temperature
1 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
2 large eggs, room temperature
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup sour cream
1 cup sun dried cherries, chopped coarsely (optional)

Amaretto Frosting

2 1/2 sticks (20 tablespoons) unsalted butter, soft
3 1/2 cups Dixie Crystals Confectioners Powdered Sugar
1/8 teaspoon salt
3 tablespoons almond liqueur or milk
2 teaspoons almond extract
1 cup almond slivers or almond slices
20 cherries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.
Sift together flour, baking powder, and baking soda. Set aside.
Mix butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg at a time and mix well between each.
Add salt, vanilla, and almond extract.
Add one-third of flour and mix until combined. Add half of sour cream and mix until smooth. Add another one-third of flour and mix smooth. Add sour cream and once combined add remaining flour. Stir in sun dried cherries.
Place paper cups in a muffin tin and fill the cups 3/4 full. Place in oven and bake for 18-20 minutes or until an inserted toothpick comes clean. Remove and let cool.
Lower oven temperature to 325°F and place almonds on a cookie sheet. Keep in oven for about 8-10 minutes for sliced almonds and slightly longer for slivered.
For frosting, mix butter with paddle attachment until light and creamy. Add powdered sugar and salt and mix until light and fluffy. If mixture does not become fluffy, butter was too cold, use a hair dryer to heat bowl while it is mixing.
Add about one tablespoon of almond liqueur or milk to the creamed mixture. Keep beating and once it looks smooth again, add remaining liquid and almond extract.
Frost cupcakes or pipe frosting on them using a piping bag fitted with a medium plain tip.
Dip edges of cupcakes into cooled and toasted almonds and decorate top with a cherry.