Gluten-free Amaretto Sour cupcakes

60 minutes


Cupcake batter

  • 100g of unsalted butter, softened
  • 100g of caster sugar
  • 2 large eggs
  • 50g of ground almonds
  • 50g of rice flour
  • 1 tsp baking powder, gluten free
  • 2 lemons, zest only
  • 60g of sour cherries, 1 packet
  • 2 tbsp of Amaretto

Amaretto icing

  • 75g of unsalted butter
  • 25g of cream cheese
  • 150g of icing sugar
  • Amaretto, a generous splash

To garnish

  • glacé cherries, optional


Begin by soaking the sour cherries. Add the sour cherries and Amaretto to a small bowl and soak for 20 minutes. Squeeze out the excess Amaretto from the cherries and reserve for later
Preheat the oven to 180°C/gas mark 4 and line a 12 hole muffin tray with cupcake cases
Place the butter, sugar, eggs, almonds, rice flour and baking powder in a large mixing bowl and whisk with an electric hand whisk until light and fluffy
Whisk in the reserved amaretto cherry liquid to slightly slacken the mixture, before folding in the cherries and lemon zest
Spoon the mixture into the cupcake cases, two thirds full, and bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely on a wire rack
To make the icing, simply beat the butter and cream cheese together until soft and sift over half of the icing sugar. Whisk together until fully combined, before sifting over the remaining icing sugar
Whisk in the amaretto, then give it a taste, adding more booze if necessary. Use a palette knife to smooth the icing over the tops of each cake before topping each one with a cherry