Recipe: Amaretto sours cocktail cupcakes!


After my Pina colada tray bake success, it got me thinking about other cocktails I love. 

I mean, who doesn't love a cocktail right?

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. With parenting & chores to be getting on with. 

But that split second of joy is sooo worth it. 

Maybe drinking in the day whilst in charge of small people isn't a good idea though? 

Tempting as it is. 

So here's the next best thing. 

Cocktail cupcakes. 

Yes! Cocktails AND cake. Winning combo  right there. 

All the taste of the tropics and all the yumminess of moist sponge. 


The cocktail I've chosen to cupcake-ify today is an Amaretto sour. 

Traditionally this is Amaretto with lemon juice, sugar, a slice of lime and maraschino cherry.

A beautiful mix of velvety 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 a maraschino cherry. 

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


Of course these have been made with actual amaretto to give an authentic flavour but if you wanted an alcoholic free version, you could just as easily replace the amaretto with a few drops of almond essence/ extract. 


Personally I love any excuse to tell the kids - hands off - they're alllll mine!! 


The recipe below makes 12 cupcakes. 


INGREDIENTS
For the cupcakes: 
175g Caster sugar
125g Self raising flour
50g ground almond
175g unsalted butter, room temp
3 large eggs 
6 tbsp Amaretto (or 1-2 tsp of almond essence/ extract)
1/2 tbsp baking powder

For the frosting: 
500g icing sugar
225g unsalted butter, room temp
Zest of 1 lemon
Zest of 1 lime 
1-2 tbsp lemon juice

To decorate: 
12 Maraschino cherries
4 paper straws cut into 3 pieces each 

METHOD
1. Preheat the oven to 180c and line a muffin tin with 12 cases. 

2. Combine all of the cupcake ingredients in a bowl and mix thoroughly 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. 


4 comments:

  1. These look wonderful - the cherry on top really makes them pop! Thanks for joining in with #BAKEoftheWEEK !

    ReplyDelete
  2. Oh wow! I love the sound of these - Anyone who uses Amaretto in baking is a winner with me. Thanks for joining in with #BakeoftheWeek - Happy to say you are my featured baker this week!

    ReplyDelete
  3. These look so cute! I absolutely love both amaretto and glace cherries! It may only be 8:30am but I am now craving a cocktail. Great photos btw xx

    ReplyDelete
  4. These look amazing. Love the stripy straw, it really sets them off

    ReplyDelete

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