SERVING: 6 people
AUTHOR: Matilde Vicenzi
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
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
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