almond frosting

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center!

Almond Amaretto Cupcakes

oz white chocolate chips

tbsp (75 milliliters) Amaretto

tbsp (45 milliliters) heavy whipping cream

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

tbsp (86 grams) sour cream

tsp almond extract

(163 grams) all purpose flour

tsp baking powder

tsp salt

tbsp (90 milliliters) milk

tbsp (30 milliliters) water

(168 grams) salted butter

(95 grams) shortening

(575 grams) powdered sugar

water

almonds,

To make the ganache, put the white chocolate chips in a medium sized bowl.

2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Set the ganache in the fridge to firm up, about 2-3 hours.

5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and almond extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

0. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

1. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

2. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

3. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color.
14

Cut out the centers of the cupcakes. You can use a cupcake corer or a knife.
15

Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting.
16

To make the frosting, combine the butter and shortening with a mixer until smooth.
17

Add about half of the powdered sugar and mix until smooth and well combined.
18

Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined.
19

Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency.
20

Pipe the frosting onto the cupcakes. I used Ateco tip 844.
21

Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

These are incredible! Thank you for the recipe :)
I made them today for a bachelorette party! 
https://homemaydeblog.wordpress.com/2018/09/22/almond-ganache-cupcakes/

I love this recipe!! Do you know if it would make a good cake instead of cupcakes?

I made these and they turned out great! However, i thought that the frosting was a little too sweet, would i be able to use 4 cups of the powdered sugar instead of 5?

I spent so much time following the recipe meticulously and still managed to fail on these. 
 I've not sure if its the baking powder, or if I've over whipped things, but the cup cakes didn't rise.  
I eventually think I overwhipped the filling, and it turned a bit strange. 
I left the frosting in the fridge for a couple hours half way through my second batch, and when I went to put it on the cake that seemed a bit stiff too.... 

ANYWAYS.  I tried to assemble something, and everything was falling apart.  It was like an episode of *Nailed- It*.    I decided to salvage the cake, and made cake balls with the frosting.  I reheated the filling, and coated the balls.  They're a bit sticky, but they taste delicious.

https://www.youtube.com/watch?v=WwYdPZsbI-A

These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center! They are light, soft and so delicious! 

Recipe: https://www.lifeloveandsugar.com/almond-amaretto-cupcakes/

This almond buttercream is absolutely delicious! It has the perfect amount of almond flavor and gives any dessert an elevated flavor!

Almond Buttercream

unsalted butter, room temperature (226 grams)

tsp vanilla extract (4 grams)

tsp almond extract (4 grams)

tsp fine salt (3 grams)

sugar (250 grams)

Tbsp heavy cream

Electric hand mixer or stand mixer

Beat 1 cup of unsalted butter on a...

Beat 1 cup of unsalted butter on a medium speed for 1 minute with a hand mixer until smooth.

Add in 1 tsp vanilla extract, 1 tsp...

Add in 1 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp salt. Mix on a low speed until the ingredients are incorporated. 

Mix in 2 cups of powdered sugar and...

Mix in 2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.

Once fully mixed, if the frosting seems too...

Once fully mixed, if the frosting seems too thick, add in additional heavy cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If your frosting looks broken, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.

Stir the frosting by hand with a rubber...

Stir the frosting by hand with a rubber spatula once it's made for a minute or two to make the frosting super smooth.

Either cover the frosting flush with plastic wrap...

Either cover the frosting flush with plastic wrap to prevent crusting or place it in a piping bag fit with your favorite frosting tip. This buttercream can sit at room temperature for a day, be stored in the fridge for up to a month in an airtight container, or stored in the freezer for 3 months.

https://mediavine-res.cloudinary.com/video/upload/fyw7mfapft3e7yv1s0e7.mp4

This WASC cake recipe makes the ultimate white cake and is perfect for any special occasion! It has a delicious hint of almond and is so moist and tender!

Top 2 almond frosting recipes from across the web

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Almond Amaretto Cupcakes

Almond Buttercream

Top 2 almond frosting recipes from across the web

The most viewed almond frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Amaretto Cupcakes

Almond Buttercream

The most viewed almond frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine