1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1. Preheat the oven to 350F. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes.
For the frosting:
18 tbsp. Amaretto liqueur 1/2 cup confectioners/icing sugar
2 tbsp. lemon juice
90 candy-coated (Jordan) almonds
2. Sift the icing sugar into a medium bowl. Add the lemon juice gradually, while beating with an electric mixer, until frosting holds its shape. Drizzle a tablespoon of Amaretto over each cupcake before frosting. Frost each cupcake with a beveled spatula or knife. Top each cupcake with 5 Jordan almonds arranged like flower petals.
Makes approximately 18 cupcakes.
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