Barrister’s Ball (aka Law School Prom) feels like the beginning of the end of law school. We have one more week of classes, then exams, then we graduate, and I’ll never be a student again. Which is pretty crazy. I’ve made it almost 27 years into my life by being an almost perpetual student. So you’ll forgive me for getting sappy over the next couple of weeks.
Anyways, with a Ball, there of course must be a pregame. And for this pregame, my goal was to make foods that would provide something close to dinner and be easy to eat without spilling all over fancy clothes. In retrospect, crostini maybe wasn’t the best decision on this front, but these cupcakes fit the bill!
I’ve had my eye on Boozy Baker’s lavender honey nut cupcakes for a long time. They’re on the cover of the cookbook and just look really pretty. So I set out to get the ingredients on Friday, only to find that dried lavender buds are particularly difficult to track down in Cambridge. I called 2 separate gourmet ingredient stores and checked Whole Foods to no avail – in the end, I decided lavender wasn’t super necessary and I could proceed without it. This resulted in a much more almond-forward cupcake, but they were a hit, so I stand by my decision.
First, in a small bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time, to incorporate. Add the flour mixture in 3 parts, alternating with the amaretto and milk, and beat after addition. Fill lined cups of a mini muffin pan about 2/3 full with batter. Bake at 350°F for 10 to 12 minutes, until a toothpick comes out clean. Remove to a wire rack to cool completely. To make the frosting, start by beating the butter and 2 cups of confectioners sugar on medium speed until smooth, about 3 minutes. Add the milk, honey, and amaretto and beat to combine. Add the remaining 2 cups of confectioners sugar and beat until desired consistency. Pipe frosting onto cupcakes. Decorate with sprinkles, if you wish, or leave simple and classy. (In the end, I went with sprinkles.) Store covered at room temperature.
- 1 1/4 cups flour
- 1/4 cup almond meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 1/4 cup amaretto
- 6 tablespoons butter, softened
- 4 cups confectioners sugar
- 3 tablespoons honey
- 2 tablespoons milk
- 2 tablespoons amaretto
- In a small bowl, whisk together flour, almond meal, baking powder, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 3 minutes, until light and fluffy.
- Add eggs, one a time, beating after each addition.
- Combine amaretto and milk in a liquid measuring cup. Add flour mixture to batter in three additions, alternating with amaretto and milk, and beating to incorporate after each addition.
- Spoon batter into mini cupcake pan lined with paper liners. Bake at 350°F for 10 to 12 minutes, until a toothpick comes out clean.
- Cool on wire rack.
- To make frosting, beat butter and 2 cups confectioners sugar in a stand mixer fitted with the paddle attachment on medium speed for about 3 minutes, until smooth and creamy.
- Add honey, milk, and amaretto and beat to incorporate.
- Beat in remaining 2 cups of confectioners sugar until desired consistency.
- Pipe or spread frosting onto cooled cupcakes.