Monday, May 23, 2016

Gluten-free Amaretto Sour cupcakes


Cupcake batter
100g of unsalted butter, softened
100g of caster sugar
2 large eggs
50g of ground almonds
50g of rice flour
1 tsp baking powder
2 lemons, zest only
60g of sour cherries, 1 packet
2 tbsp of Amaretto
Amaretto icing
75g of unsalted butter
25g of cream cheese
150g of icing sugar
Amaretto, a generous splash
To garnish
glacé cherries, optional

Begin by soaking the sour cherries. Add the sour cherries and Amaretto to a small bowl and soak for 20 minutes. Squeeze out the excess Amaretto from the cherries and reserve for later
Preheat the oven to 180°C/gas mark 4 and line a 12 hole muffin tray with cupcake cases
Place the butter, sugar, eggs, almonds, rice flour and baking powder in a large mixing bowl and whisk with an electric hand whisk until light and fluffy
Whisk in the reserved amaretto cherry liquid to slightly slacken the mixture, before folding in the cherries and lemon zest
Spoon the mixture into the cupcake cases, two thirds full, and bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely on a wire rack
To make the icing, simply beat the butter and cream cheese together until soft and sift over half of the icing sugar. Whisk together until fully combined, before sifting over the remaining icing sugar
Whisk in the amaretto, then give it a taste, adding more booze if necessary. Use a palette knife to smooth the icing over the tops of each cake before topping each one with a cherry

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