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Amaretto Dream Cupcakes Recipe

Photo by: Taste of Home

Cupcakes should be more than just cake batter divided into muffin tins. True cupcakes are not as crumbly as cake, but have a lighter texture than muffins. To illustrate her point, she developed her own recipe.—Anette Stevens, Olds, Alberta

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24 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

3/4 cup butter, softened
1-1/2 cups packed brown sugar
2 eggs
1/2 cup buttermilk
1/4 cup Amaretto
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup slivered almonds
Amaretto Butter Frosting (recipe also found in Recipe finder)

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each.
In a small bowl, combine buttermilk and Amaretto. Combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in almonds.
Fill paper-lined muffins cups two-thirds full. Bake at 375° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to cool completely. Yield: 2 dozen.

Amaretto Dream Cupcakes published in Taste of Home April/May 1993, p21

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