Amaretto Cupcakes

My friend had a shindig at her place last weekend. A perfect opportunity for me to try out a new recipe. It was a Eurotrash themed party and I had no clue on what dessert to make. After I searched my cookbooks for inspiration I came across a recipe for Amaretto cupcakes. Perfect, an Italian liqueur. Alcohol in a cupcake is certainly a plus at a party. So I spent the early afternoon baking away and preparing for the party.

The cupcakes were a hit at the party. The subtle almond flavor carried through in both the cupcake and the frosting. I even topped them with some gold sugar to add to the theme. Everything was going great, until... the smell of plastic filled the room. I had left my cupcake carrier on the stove (small place, very little counter space) and of course the burner knobs are touchy and a slight lean on them will turn the burner on. OOPS! Luckily we caught it in time! So now my cupcake carrier has a story to go along with it. Hey, at least everyone loved the cupcakes!

Amaretto Cupcakes
Adapted from 500 Cupcakes

for the cupcakes:
1 cup (2 sticks) butter, softened
1 cup sugar
2 cups cake flour
2 tsp baking powder
1 tsp salt
4 eggs
1/4 cup buttermilk
3 tbsp ground almonds/almond meal
2 tbsp Amaretto

for the frosting:
1 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 tbsp Amaretto (taste to see if it needs more)

1) Preheat oven to 350 F and line mini cupcake pans
2) Add all ingredients into mixer and mix until combined

3) Pour batter into cupcake pans and bake for 12-15 minutes
4) Remove from oven, let cool slightly, then brush tops of cupcakes with Amaretto

5) While cupcakes are cooling, mix together ingredients for the frosting, adding more Amaretto if desired and adjusting thickness
6) Frost cupcakes and top with decoration of choice and enjoy!