ALMOND AMARETTO CUPCAKES

So Christmas Eve night, something rare happened. The hubs baked with me! It was sort of unintentional. We’d gotten into bed and were ready to go to sleep, but then all of a sudden I realized I’d forgotten to put together the overnight breakfast casseroles for Christmas morning. I’d prepped some things, but they still had to actually be put together. When I told the hubs, he got up with me to help so it went faster.

INGREDIENTS:
WHITE CHOCOLATE AMARETTO FILLING

• 8 oz white chocolate chips
• 5 tbsp (75ml) Amaretto
• 3 tbsp (45ml) heavy whipping cream

ALMOND CUPCAKES

• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream
• 1 1/2 tsp almond extract
• 3 egg whites
• 1 1/4 cups (163g) all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (90ml) milk
• 2 tbsp (30ml) water

ALMOND FROSTING

• 3/4 cup (168g) salted butter
• 1/2 cup (95g) shortening
• 5 cups (575g) powdered sugar
• 1 1/2 tsp almond extract
• 3-4 tbsp (45-60ml) water or milk
• Sliced almonds, broken into pieces

DIRECTIONS:
1. To make the ganache, put the white chocolate chips in a medium sized bowl.
2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.
3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

For the full step please click the link : https://www.lifeloveandsugar.com

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