AMARETTO CAKE WITH BUTTERCREAM FROSTING
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. -Megan Dudash, Youngsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.
Nutrition Facts :
RICH BUTTERCREAM FROSTING
A few simple ingredients make a creamy frosting that finishes cakes, cupcakes and cookies. If you love making desserts, keep this frosting recipe handy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth (frosting will be thick). If desired, tint with food coloring.
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 38mg sodium, Carbohydrate 24g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
BANANA CUPCAKES WITH AMARETTO BUTTERCREAM
These are so moist with a light banana flavor. The frosting is wonderful! My yield was only 10 cupcakes. From Cooking Light, October 2006.
Provided by Vino Girl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
- Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
- Add eggs, 1 at a time, beating well after each addition.
- Combine flour, baking soda, and 1/4 teaspoon salt.
- Combine banana, yogurt, and 1 1/4 teaspoons vanilla, stirring well.
- Beating at low speed, add flour mixture and banana mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into prepared muffin cups (cups will be full).
- Bake for 20 minutes or until a wooden pick inserted into center of 1 cupcake comes out clean.
- Remove cupcakes from pan; cool completely on a wire rack.
- FROSTING: Place 1/3 cup butter, liqueur, and 1/4 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until smooth.
- Gradually add powdered sugar and 1/8 teaspoon salt, beating just until smooth.
- Spread frosting evenly over cupcakes; sprinkle evenly with almonds.
Nutrition Facts : Calories 311.1, Fat 10.7, SaturatedFat 6, Cholesterol 54.9, Sodium 226.6, Carbohydrate 51.4, Fiber 0.8, Sugar 38, Protein 3.5
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