Cupcakes with Almonds, Amaretto Biscuits and White Chocolate

PREP: 30M
COOK: 15M
SERVING: 6 people
AUTHOR: Matilde Vicenzi
LEVEL: Medium

Share

Share on facebook
Share on linkedin
Share on twitter
Share on whatsapp
Share on telegram
Share on email

Ingredients

70 g of flour

50 g of almond flour

40 g of finely crushed Amaretto d’Italia macaroons

1/2 teaspoon of baking powder

A pinch of salt

80 g of brown sugar

1 egg

85 g of whole milk

15 g of melted butter

FOR THE STUFFING:

130 g of white chocolate

150 g of crème fraiche

Amarettino d’Italia macaroons to decorate

Preparation

Preheat oven to 180 ° C. Place the fluted paper cases in the muffin baking tray.

Mix flour, almond flour, finely crushed amaretto biscuits, baking powder, a pinch of salt and sugar in a bowl. Use another bowl and add all liquid ingredients such as egg, milk and cold melted butter. After that, pour all the liquid ingredients into the bowl containing the solid ingredients. Stir briefly until they are well blended.

Pour the mixture by only filling 2/3 of each fluted paper case, so that it does not leak during cooking, as it will tend to increase in volume.

Bake in the preheated oven for about 15 minutes or until the muffins will be slightly golden and well-browned. Take the tray out of the oven and let it cool down completely.

Melt the white chocolate in a bain-marie, let it cool down and add the crème fraiche. Mix vigorously with a spatula or, even better, a whisk. Let it cool down and store it in the refrigerator.

Fill in a pastry bag fitted with a star nozzle and decorate the cupcakes. Complete with little Amaretto d’Italia macaroons.

NOTE: for a stronger frosting replace white chocolate with good 70% dark chocolate