Amaretto Cupcakes

This dessert will impress the socks off your guests. Who would have thought that "boxed" cake would taste this good!

For The Cake:
1 18.25 oz Yellow Cake Mix
Plus: The ingredients to make the cake per the mix instructions
Except:  Replace 1/4 c water with 1/4 c Amaretto Almond Liquor

For The Frosting: 
1 16 oz Package Confectioners' Sugar
1/2 c (1 stick) Unsalted Butter - Softened
3/4 tsp Almond Extract
3/4 tsp Vanilla Extract 
4 - 6 Tbsp Milk
Toasted Slivered Almonds to garnish

Pre-heat oven per cake mix instructions.

Blend the cake mix ingredients per package instructions, substituting 1/4 c of Amaretto Almond Liquor for 1/4 c of water required.  Line the cupcake tin with paper wrappers.  File the cups 3/4 of the way full.  Bake per package directions.

Remove the cupcakes from the tin and let them cool completely on a wire rack before frosting.

In a stand mixer beat the sugar, butter, almond extract, vanilla extract and 4 Tbsp of milk on medium low speed.  Gradually increase speed to medium high.  Beat the frosting until light and fluffy.  If needed beat in more milk for a smoother frosting consistency.

Place a start tip at the end of a frosting bag.  Fill the bag with the frosting.  Using a circular movement frost the cupcakes.  Once all the cupcakes are frosted sprinkle with toasted slivered almonds to garnish.

Makes 24 regular size cupcakes or 48 mini cupcakes.

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