Amaretto cupcakes

From Sunnys Kitchen 1 1/4 cup granulated sugar 2 cups all-purpose our 3/4 cup milk 2 tsp baking powder 5 egg whites 1 tsp salt 1 cup unsalted butter softened 1/4 cup Amaretto*
makes 24 cupcakes *You may substitute the Amaretto with 1tsp of almond extract and increase the milk to 1 cup. A few hours before baking leave the milk, butter and eggwhites out on the counter to get to room temperature. -Preheat oven to 350 degrees. Line your cupcake pan with cupcake liners. Sift the our, baking powder, and salt into a seperate bowl and set aside. In a small bowl combine the Amaretto and milk and set aside.

Amaretto Cupcakes

-In a large bowl combine the butter and sugar with an electric mixer on medium speed until the mixture looks light yellow and is nice and uy, about 5 to 10 minutes. - Next add the egg whites and mix on medium speed until combined. -Add 1/3 of the dry ingredients with the mixer on low speed, until just incorporated then add half of the milk/ Amaretto mixture and continue to mix. Continue to alternate wet and dry until you have added the last of the dry ingredients. Stop mixing and use a spatula to scrape the sides of the bowl and fold the mixture a few times to make sure all of the ingredients are fully incorporated. -Fill the cupcake liners to about 3/4 full, using a spoon or large ice cream scoop. Bake for 12 to 15 minutes until cupcake bonces back when touched or a toothpick inserted in the middle comes out clean. Once the cupcakes are done allow them to cool for about 10 to 15 minutes then remove them from the pan and allow them to nish cooling on a wire rack for about an hour. Frost with Espresso Buttercream or Chocolate buttercream frosting. Enjoy!

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by Design