September
22, 2009
Chocolate Amaretto Cupcakes
Spiked cupcakes anyone? These cupcakes, much like my last batch of Mocha cupcakes, will give you a bit of a buzz, albeit in a slightly different way. I probably went a bit overboard on the amaretto in the frosting (2 tablespoons is a wee bit strong for only 12 cupcakes), so I’ll leave the recipe flexible and you can decide just how tipsy you’d like your cupcakes to be. Underage? Substitute 1/2 teaspoon almond extract for each tablespoon of amaretto. Granted, you won’t get the tingle of the alcohol in your frosting, but you’ll still have yourself some pretty darned good cupcakes.
These cupcakes arose from one of those, I. Must. Bake. Immediately. urges, that seem to be occurring on quite the regular basis (like, every weekend). Unfortunately, I think all my sugary concoctions are starting to take a toll on Taylor’s teeth (not that he didn’t have cavities before I met him) but I feel as though I’m making it worse. And me, who’s been cavity-free my entire life, can’t help but feel the twinge of guilt when he goes in for yet more dental work. Shudder. Maybe I need to start tossing my baked goods into the blender first and feeding him through a straw… that way the sugar never touches his teeth. Though, to be honest, a ‘blended’ cupcake kind of loses it’s appeal… ew.
Thanks to everyone for your endearing comments about the new design. I’m still tweaking it daily (oh the woes of being a designer…) like the cool new footer I added yesterday, which will show you the most popular posts of late and the most recent comments. Don’t forget to get yourself a gravatar too if you’d like to post a comment – the little picture next to your name will really let your personality shine!
Chocolate Amaretto Cupcakes
Makes 12 cupcakes.
Ingredients
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 tablespoon amaretto liqueur
1 cup all-purpose flour
1/3 cup cocoa powder
2 tablespoons almond meal or finely ground almonds
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon saltFor Frosting:
1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
2 1/2 – 3 cups confectioners’ sugar
1-2 tablespoons amaretto liqueur
2 tablespoons cream or soy creamerDirections
Preheat oven to 350 degrees F. Line muffin pan with paper liners.Whisk together the coconut milk, sugar, oil, amaretto, and vanilla extract and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, almond meal, baking soda, baking powder, and salt. Add in two batches to wet ingredients and mix until no lumps remain (or very few remain).
Pour into liners, filling each with about 3 tablespoons of batter. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add in cocoa powder, along with 1/2 cup confectioners’ sugar. Beat until combined. Beat in amaretto to taste. Continue adding sugar 1/2 cup at a time, adding cream as necessary, until light and fluffy, 3-5 minutes. Spread or pipe onto cooled cupcakes.
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Dana - "I've made that exact sandwich! I made it on a full ciabtta loaf which …"
thecoffeesnob - "These look beyond incredible and absolutely perfect for Valentine's Da…"
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Omg…I can’t wait to make these…..or at least print the recipe and give it to someone way more qualified to make for me. Keep ‘em coming!
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Also….love the new footer. Blends so nicely with the whole understated site concept. Definitely one of my favorite blogs and I’m not even a foodie!
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These look amazing! Delicious and beautiful….can’t wait to make them!
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wow, those were some pretty strong urges, eh? but i do totally get it–happens to me sometimes and i just HAVE to bake. but i feel like my baked goods don’t ever come out looking quite as pretty as yours. these are GORGEY. and probably tasty.
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They look fantastic, love the photography as well! I think the last alcoholic frosting I made was Baileys – maybe it is time for another!
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SHAZAMM!! Panty dropping cupcakes? :-) Okay, this sounds so absolutely fabulous! I must try this recipe. Thank you, thank you OH GODDESS OF TEMPTING FOODIES!
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afterthought…where did you score that cute cupcake stand? it’s perfecto!!
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I don’t usually salivate over cupcakes, but these seriously look fantastic. I’m going to buy cupcake trays just to make these.
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I think I can help you out with that, Elizabeth! I don’t know where Lindsay found her’s (pillar candle stand?), but check out Whitney Smith’s Etsy store. She has several sweet cupcake stand designs (both domed and undomed). And, to showcase a whole dozen, you can’t beat Sprinkles’ cupcake tray! Goodies made with Lindsay’s recipes deserve special treatment!
http://www.etsy.com/view_listing.php?listing_id=31329845
http://www.etsy.com/view_listing.php?listing_id=31147654
http://www.sprinkles.com/accessories/cupcake_tray.html
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Elizabeth –
the stands (we have a set of 6!) were a wedding gift from Taylor’s grandmother. There’s no brand name or marking on them, so I have no idea where she got them, but they are adorable, aren’t they? :)
Nikki –
Thanks for those links! Those handmade stands are adorable, and DEFINITELY going on my wishlist. :)
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These are lovely and must be truly tasty with that spike of amaretto!
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Mmm, that sounds good!
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Yum! I love cupcakes with booze!
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i love love LOVE the cake stand it’s on! (and the cupcake itself looks pretty awesome, too!) where can i get some of those?
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I love ameretto, so got to be great cakes, but even better, something delicious to bake for the vegans.
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Oh my these look so good. I’m going to add these to the top of my “must bake” list!! And love the blog. Definitely bookmarking.
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Thanks so much for such a yummy recipes. I made them as one of two varieties for my husband’s birthday, and they were a big hit! I’ll be posting them myself soon. :)