| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 24 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt – |
| 3/4 | c | Butter or margarine |
| 1 1/2 | c | Packed brown sugar |
| 2 | Eggs | |
| 112 | c | Buttermilk |
| 1/4 | c | Amaretto |
| 1/3 | c | Slivered almonds |
| Amaretto Butter Frosting |
INSTRUCTIONS
In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. add eggs, one at a time, beating well after each. Alternately add 1/3 of flour & all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line regular or mini muffin cups with baking papers. -Fill each 2/3 full. Bake at 375 degrees for 14-16 minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before frosting. Yield: 24 regular or 48 mini cupcakes. NOTES : Posted to recipelu-digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Mar 28, 1998
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