Raspberry Almond Amaretto Cupcakes

These light and fruity cupcakes are sure to be the hit of your summer!

* This recipe contains alcohol & nuts.

Ingredients:

Yields 24 Cupcakes

Base:

• 3/4 cup butter, room temperature

• 1 1/2 cup of sugar

• 3/4 cup of sour cream, room temperature

• 2 1/2 cups of all-purpose flour

• 4 teaspoon of salt

• 3/4 cup of milk

• 1/4 cup of water

White Chocolate Amaretto Filling:

• 8 oz white chocolate chips

• 4 1/2 Tablespoon Amaretto

• 3 Tablespoon Heavy Whipping Cream

Frosting:

• 3/4 cup of butter, room temperature

• 3/4 cup of shortening

• 6 cups of powdered sugar

• 1 tsp almond extract

• 2-3 tsp of water OR whole milk

• Add raspberry preserve for light pink color

Directions

Cupcake Base

1. Line 24 cup cupcake tray with liners, set aside

2. In a small bowl, sift your sugar, salt & flour in a small bow

3. In a large bowl, add your sour cream, buttermilk & water. Mix on low until it is combined

4. Next, gently incorporate your dry ingredients.

5. Once all combined, fill your cupcake tins

6. Bake from 10-12 minutes, or until the cakes test is done.

7. Once cupcakes are cooled, core the center of your cupcakes with a cupcake corer/ apple corer or a knife.

White Chocolate Amaretto Filling

1. Over a pot of hot water, add a bowl and your white chocolate chips

2. Stir until melted, then take off heat and cool, and continue to stir so the chocolate mixture doesn't stiffen.

3. Once your chocolate is cooled, put it in a medium mixing bowl add your heavy cream and amaretto and mix on medium for 2 minutes.

If you don't want to add amaretto to your filling, you can add raspberry preserve. Over low heat pours in your jam and a little bit of water. Keep string so it doesn't burn & until it is at the desired mixture

4. Chill in the fridge for 1 hr

5. Once your consistency is semi-stiff, add your filling to your piping bag or your ziplock bag, and add your filling.

Almond Frosting

1. While your filling is chilling, mix together your butter, shortening,

2. Slowly add in your powder sugar & almond extract to the bowl, mix, then add your milk OR water & Mix one last time.

If you don't have milk or lactose intolerant, water, works well too when making this frosting.

2. If you want to dye your frosting light pink and give it a hint of raspberry perceive and mix.

Final Assembly:

1. Take your filling mixture out of the fridge and fill your cupcake in a piping bag without a tip or a ziplock bag.

2. Add the frosting tip to the bottom of your piping bag, cut the bag to push the tip through, and fill the bag. Tie off the end with an elastic to prevent pooling.

3. Frost your cupcake with desired tip and method

4. Garnish with edible pearls or crushed almonds.

5. Plate and serve!