Marbled Almond Frosting

By michaelmeiner

Ingredients

• Marbled Almond Frosting
• 4 egg whites
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 3/4 cups sugar
• 3 Tablespoons amaretto
• 1 teaspoon vanilla
• 1 cup buttermilk
• 2 Tablespoons unsweetened cocoa
• 1 to 2 teaspoons amaretto
• Marbled almond frosting

Details

Servings 1

Preparation

Step 1

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line 18 muffin cups with liners.

Stir together flour, baking powder, baking soda and salt.

Preheat oven to 350. In a large bowl, beat shortening for 30 seconds. Add sugar, the 3 tablespoons of amaretto and the vanilla; beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to the shortening mixture, beating on low speed after each addition until just combined.

Transfer 1 1/4 cups of the batter to a small bowl; stir in cocoa powder. Spoon white batter into prepared cups, filling each to about 1/3 full. Spoon about 1 tablespoon chocolate batter into each cup. Top with remaining white batter; swirl gently to marble.

Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups for 5 minutes. Prick cupcakes with fork and brush tops with 1 to 2 tablespoons of amaretto. Cool completely and frost.