Grand Marinier, White Chocolate and Raspberry Cupcakes with Grand Marinier Marscapone Icing

For the Cupcakes:
60g almond meal
125g SR Flour
125g butter
100g caster sugar
2 eggs
60mL Grand Marinier
75g white chocolate, broken up into tiny 3mm rubble

For the Icing:
30mL Grand Mariner
2 tbsp Icing Sugar
250g Marscapone

200g raspberries


Preheat oven to 190c.

Combine almonds and flour and a pinch of salt in a bowl, sifted. Using an electric mixer, cream together butter and sugar, slowly adding one egg at a time. Add liquor and flour mixture until combined then stir in chocolate pieces.

Bake 20 minutes in lined 12-cupcake tin. Transfer to wire rack to cool.

Combine marscapone, liquor and sugar in a bowl and use as icing. Top cooled cupcakes with icing and rasperries and sift sugar on top to decorate.
Deeeeelicious!