Almond Liqueur Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ¼ cups all-purpose flour
- 0.333 cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup superfine caster sugar
- ⅜ cup sunflower oil
- ½ tsp Almond extract
- ½ cup plain Yogurt
- For the buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 Tbsp Amaretto
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
3.
Whisk the eggs lightly in a mixing bowl. Stir in the sugar, oil, almond extract and yoghurt and mix well.
4.
Stir in the dry ingredients and stir until just combined.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth, then beat in the Amaretto.
7.
Spread the buttercream on top of the cakes and sprinkle with toasted almonds. Place a caramelised almond in the centre of each cake.
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