Better Homes and Gardens Cupcakes by Better Homes & Gardens

Author:Better Homes & Gardens
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2013-03-20T16:00:00+00:00

Marbled Almond Cupcakes

Prep: 40 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes

Makes 20 (21⁄2-inch) cupcakes

4 egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup shortening

13⁄4 cups sugar

3 tablespoons amaretto

1 teaspoon vanilla

1 cup buttermilk or sour milk (see tip)

2 tablespoons unsweetened cocoa powder

1 to 2 tablespoons amaretto

1 recipe Marbled Almond Frosting

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2. Preheat oven to 350°F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, the 3 tablespoons amaretto, and the vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.

3. Transfer 11⁄4 cups of the batter to a small bowl; stir in cocoa powder. Spoon white batter into prepared muffin cups, filling each about one-third full. Spoon about 1 tablespoon chocolate batter into each muffin cup. Top with the remaining white batter; swirl gently to marble.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Prick tops of warm cupcakes with a fork. Brush tops with the 1 to 2 tablespoons amaretto. Cool completely on wire racks.

5. Spoon white and chocolate Marbled Almond Frosting side by side in to a large pastry bag fitted with a large star tip. (Or spoon frostings side by side in to a corner of a heavy resealable plastic bag. Snip off a 1⁄4-inch piece from the corner of bag.) Pipe frosting onto tops of cupcakes.

Marbled Almond Frosting

In a large mixing bowl beat 1 cup shortening and 2 tablespoons amaretto with an electric mixer on medium speed until smooth. Gradually add 21⁄2 cups powdered sugar, beating well. Beat in 2 tablespoons milk. Gradually beat in an additional 11⁄2 cups powdered sugar. Beat in additional milk (1 to 2 tablespoons) until frosting reaches piping consistency. Transfer half of the frosting to a medium bowl; stir in 3 tablespoons unsweetened cocoa powder.

After-Dinner Almond Coffee

In a small mug stir together 1⁄2 cup hot brewed espresso, 1 tablespoon packed brown sugar, and 1 tablespoon amaretto. Top with 1 tablespoon whipped cream; stir slightly. Makes 1 serving.

Per cupcake: 364 cal., 15 g total fat (4 g sat. fat), 1 mg chol., 133 mg sodium, 54 g carb., 1 g dietary fiber, 42 g sugar, 3 g protein.

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