AMARULA CUPCAKES WITH LINDOR BALLS
These cupcakes were such a hit. A hidden centre Lindor Ball makes these extra special. 😁
(makes 12)
- Cake:
- 1 cup sugar
- 115 g butter
- 2 eggs
- 1.5 cups cake flour
- 1 teaspoon baking powder
- ¼ cup Amarula
- ¼ cup milk
- Extra:
- Lindor balls (eggs)
Preheat your oven to 180°C.
Set aside a 12-cup cupcake tray with cupcake liners.
In a large-ish bowl, cream the butter until smooth.
Add the sugar gradually and beat until fluffy and white.
Add the eggs and mix well. Add the dry ingredients in two parts, with the milk and Amarula inbetween.
Now you can spoon the batter into the cupcake liners. They should be about three-quarters full.
Bake for 20 – 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Pusch the Lindor balls (eggs) into the cupcake while still hot and just out of the oven, that way they don’t cook in the batter and stay nice and soft when you bite into the cupcake.
Very yummy!!
- Amarula Buttercream:
- 4 cups icing sugar
- 125 g butter
- ¼ cup Amarula
- additional milk
Cream the butter with an electric mixer until smooth and creamy, about 2 to 3 minutes.
With the mixer on low speed, add the icing sugar and Amarula.
If the icing is not creamy enough, you can add some more milk (teaspoon at a time) until it is smooth and creamy.
Ice the cupcake with the buttercream.
Note:
You can sprinkle some sprinkles over. I just grated some top deck chocolate over them. YUM!!
Recipe posted by Dalila De Barros Viljoen
Photo: Dalila De Barros Viljoen
