Emily Made That: White Chocolate Amaretto Cupcakes

These cupcakes were a little bittersweet for me, only because I feel like these will be my last un-seasonal cupcakes *tears, but maybe happy tears?*. You can definitely be expecting plenty of pumpkin spice, maple sugar, and cranberry cupcakes in the near future. These cupcakes are great if you have a sweet tooth! The almond and white chocolate are sweet, but the raspberry sauce is tart and makes it complete. The raspberry sauce is also really easy, and yummy on ice cream.

White Chocolate Amaretto Cupcakes

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract

Frosting:

1 cup butter

4-5 cups confectioners' sugar

1 cup white melting chocolates

1 tbsp almond extract

Raspberry Sauce:

1/2 cup fresh or frozen raspberries

2 tbsp sugar

Directions:

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined.

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, melt the melting chocolate in the microwave until it is smooth. Keep stirring it while you let it cool so that it doesn't solidify again.

In a large bowl, beat the butter with one cup of the confectioners' sugar until it is smooth and fluffy. Beat in a cup of sugar to the butter at a time until they are all combined. Add the almond extract.

Once the white chocolate is cooled, beat it into the rest of the frosting. Continue beating for around 3 minutes to make sure everything is evenly mixed.

Pipe with an open star tip onto the cooled cupcakes.

For the raspberry sauce, put the raspberries and sugar and a small sauce pan.

Use a fork over low to medium heat to break down the berries and combine them with the sugar. Be careful not to burn them!

Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.

Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.

You might want to add a dash or so of cold water to help with the consistency.

Drizzle a little of the cooled sauce on the cupcakes...