Ingredients:

  • 190g cake flour
  • 50g superfine almond flour
  • 150g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, room temperature and cubed
  • 2 large eggs, room temperature
  • 30ml amaretto liqueur
  • 120ml whole milk
  • 1 tsp almond extract
  • 225g unsalted butter, softened (for frosting)
  • 450g powdered sugar, sifted (for frosting)
  • 45ml amaretto liqueur (for frosting)
  • 15ml heavy cream
  • 1 pinch fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a stand mixer bowl, sift together cake flour, almond flour, granulated sugar, baking powder, and salt.
  3. Using the paddle attachment on low speed, add 115g of cubed butter one piece at a time until the mixture resembles damp sand.
  4. Whisk together eggs, 30ml amaretto, milk, and almond extract. Gradually add to the flour mixture and beat until just combined and smooth.
  5. Divide batter evenly among liners. Bake for 18-22 minutes until a toothpick comes out clean. Cool completely on a wire rack.
  6. For the frosting: Beat 225g butter until pale and fluffy. Gradually add powdered sugar, 45ml amaretto, salt, and heavy cream. Whip on high for 3-5 minutes until cloud-like.
  7. Pipe frosting onto cooled cupcakes and garnish with toasted almonds if desired.