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
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 :
Yields
24 Servings