Cocktail Cupcakes Part 3 - Amaretto Sour Cupcakes

 

This is part three of four in my series of cocktail cupcakes! For a look back at how this all came to be, take a look here.  Other cocktail cupcake flavors include mojito, chocolate stout with salted caramel icing, and Irish cream. 

(For a printable version of this recipe, click here)
Amaretto Sour Cupcakes - The Recipe (Yield 24 standard cupcakes or 4 dozen minis)
Adapted from the Magnolia Vanilla Cupcake recipe posted on the Food Network.

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups white sugar
4 large eggs, at room temperature
1/2 cup milk
1/2 cup amaretto 

Icing:
1/2 cup butter or shortening (I used shortening)
1/2 teaspoon lemon zest
3 cups powered sugar
3 tablespoons sweet-and-sour mix 
1 teaspoon amaretto 
(optional - maraschino cherries as garnish)




Step #1 - Preheat the over to 350* F.

Step #2 - In a small bowl, combine both flours.

Step #3- In a large bowl, use a mixer to cream the butter until it is smooth. Then add in the sugar and beat until it is fluffy (about 3 minutes).

Step #4 - Add the eggs to the sugar/butter mixture, one at a time, beating well after each egg.

Step #5- Mix together the rum and the milk. I just mix them right in my measuring cup to avoid creating extra dishes.


Step #6 - Add the four mixture and the milk/rum mixture to the egg/butter/sugar mixture. Alternate adding four with adding liquid, starting and ending with the flour.  Make sure you mix it thoroughly; don't leave lumps.

Step #7 -Spoon batter into cupcake pans lined with papers. Fill cups about 3/4 of the way full.

Step #8 - Bake at 350*F. For minis, bake for 7-10 minutes; for standard sized cupcakes, bake 17-20 minutes. Do not let these get too brown; remove them from the oven when they are set and a tooth pick inserted in the center comes out clean. Remove them from the baking pan as soon as they are cool enough to handle. Finish cooling on a wire rack. I recommend covering them with wax paper and/or a tea towel while they cool. This helps prevent them from drying out.

For the Icing:
Mix all ingredients with a mixer until well combined.. If you are piping the icing onto the cupcakes as I did in the pictures, you may want to double the batch. If you are spreading it on with a knife, this should be plenty to frost the whole batch. The flavor of the maraschino cherries is a really good compliment to these cupcakes. If you use them, drain them thoroughly and pat dry with a paper towel before putting them on top of the cupcakes. For the minis, I cut the cherries in half before putting them on top.

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