|
|
Instructions |
|
|
|
Allow egg whites to stand at room temp for 30 min. Meanwhile, line 20 muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
|
|
|
|
Preheat oven to 350 degrees. In a large mixing bowl beat shortening with an electic mixer on medium to high speed for 30 sec. Add sugar, 3 T amaretto, and vanilla; beat until combined, scraping sides of bowl occasionally. Add eggs whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until 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 about 1/3 full. Spoon about 1 T chocolate batter into each cup. Top with the remaining white batter; swirl gently to marble. Bake 15-18 min or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 min. Remove and cool completely on wire racks.
|
|
|
|
Marbled almond frosting- In a large mixing bowl beat 1 cup shortening and 2 T amaretto with an electric mixer on medium speed until smooth. Gradually add 2 1/2 cups powdered sugar, beating well. Beat in 2 T milk. Gradually beat in 1 1/2 cups additional powdered sugar. Beat in additional milk (1-2 T) until frosting reaches piping consistency. Transfer half of the frosting to a medium bowl; stir in 3 T unsweetened cocoa powder. Pipe onto cupcakes.
|
|
|
| Serving
Suggestions |
|
|
364 cal; 15 g fat; 1 mg cholesterol; 133 mg sodium; 54 g carbs (42 g sugar, 1 g fiber); 3 g protein
|
|
|
Originally Submitted
6/24/2011
|
