That’s right, folks! This here’s my 200th post. I’m going to make a special point of not thinking about how many calories that works out to.
Since I don’t post that many recipes for sweets on here, I figured the big two-oh-oh was a good excuse for a fancy cupcake. I decided to make these amaretto cupcakes (which were super good, especially if you’re someone who likes sweets that aren’t too sweet), but I almost feel embarrassed to post them. After all, this here is the internet, where apparently everyone has mastered professional cupcake-decorating techniques.
What’s the deal, friends? When did everyone take secret cupcake classes without telling me? If this is what homemade cupcakes are supposed to look like, then I guess I apologize for my regular, mortal cupcakes. They sure were tasty, though!
Maybe by post #300 I’ll get it figured out…
AMARETTO ALMOND CUPCAKES (recipe from Taste of Home)
For the cupcakes:
3/4 cup unsalted butter (1.5 sticks), softened
1 and 1/2 cups packed brown sugar
2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk (you can make your own by adding a little vinegar to regular milk)
1/4 cup Amaretto
1/3 cup slivered almonds
For the frosting:
3 cups confectioners sugar
1/4 cup unsalted butter, melted
3 to 4 tbsp heavy whipping cream
2 to 3 tbsp Amaretto
1. To make frosting, beat confectioners sugar and 1/4 cup butter in medium bowl. Add cream and Amaretto and beat until smooth.
2. To make cupcakes, preheat oven to 375. In large bowl, cream 3/4 cup butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each one.
3. In small bowl, combine flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with buttermilk and Amaretto, beating well after each addition. Stir in almonds.
4. Place cupcake liners in muffin tin and fill each liner two-thirds full with batter. Bake at 375 for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Yield: 24 cupcakes
Here’s to 200 more!