The second in a series of cocktail cupcakes. Southern Comfort and Amaretto are my two favourite drinks. I usually have them with lemonade but a nice cocktail alternative is to mix it with sweet and sour mix to make an Amaretto Sour. I used the same basic cake mix as my original Mojito cupcake and then improvised with the lemen juice and lime juice. Next time I'd maybe use lemon flavouring rather than juice, or maybe rind to give it more of a lemony flavour. I also added sliced almonds to the cake mix.
The cake needs:
-- 1 cup softened butter
-- 1 cup brown sugar
-- 2 cups self rising flour
-- .25 tsp baking powder
-- 4 eggs
-- zest of one lemon
-- juice of one lime
-- 1 shot of amaretto
The syrup inside needs:
-- 3 tbsp amaretto
-- 2 tbsp lemon juice
-- 2 tbsp brown sugar
The icing needs:
-- 1.5-2 tbsp softened butter
-- 1.5-2 tbsp trex
-- 3 cup icing sugar
-- a shot of amaretto
-- a splash of lime juice
-- some lemon zest
-- maraschino cherries to decorate
Mix the cake ingredients up, whilst preheating the oven at 180 degrees C. Put it in cupcake cases in a cake tin. Bake for 20 minutes.
While the cakes are cooking, mix the syrup together in a saucepan and simmer for 5 minutes.
When the cupcakes come out, poke a few holes in the top and then pour a tsp or so of the syrup into the holes. I use a teat pipette to squirt it right into the centre of the cake.
Mix together the frosting ingredients. Make sure you wait til the cakes have completely cooled before using an icing bag to apply.
Decorate with glitter, and a maraschino cherry.
While the cakes are cooking, mix the syrup together in a saucepan and simmer for 5 minutes.
When the cupcakes come out, poke a few holes in the top and then pour a tsp or so of the syrup into the holes. I use a teat pipette to squirt it right into the centre of the cake.
Mix together the frosting ingredients. Make sure you wait til the cakes have completely cooled before using an icing bag to apply.
Decorate with glitter, and a maraschino cherry.
