Amaretto Icebox Cupcakes With Mango Purée
- 3 None eggs
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2-3 tbsp amaretto (according to taste)
- 1 2/3 cups heavy cream, whipped to stiff peaks
- 3 oz amaretti cookies, crumbled
- 1 None large, ripe mango, peeled, stone removed, pureed
- Line a 12-hole cupcake pan with paper liners and place in the freezer for 10 mins.
- Beat the eggs with a hand mixer, gradually adding the sugar and vanilla extract. Continue to beat for 5 mins, until creamy and fluffy. Gradually add the amaretto and continue beating for 1 min. Fold the egg mixture into the cream in batches, then fold in 2 2/3 oz amaretti cookies. Spoon into the liners and freeze for at least 4 hours, or preferably overnight.
- About 5 mins before serving, remove the cakes from the pan and arrange on plates. Top with the mango puree and sprinkle over the remaining cookies.
eggs, sugar, vanilla, according, heavy cream, amaretti cookies, mango
Taken from recipes-plus.com/api/v2.0/recipes/19242 (may not work)