2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt-
3/4 cup butter or margarine
1 1/2 cups packed brown sugar
2 eggs
1 1/2 cup buttermilk
1/4 cup Amaretto
1/3 cup slivered almonds
Amaretto Butter Frosting

In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds.

Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375 degrees for 14-16 minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before frosting.

Yield: 24 regular or 48 mini cupcakes.

Amaretto Butter Frosting
3 cups confectioners' sugar
1/4 cup butter or margarine; melted
3 to 4 tablespoons whipping cream
2 to 3 tablespoons Amaretto

In a small mixing bowl, beat confectioners' sugar and butter. Add whipping cream and Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.

Yield: frosts 24 regular cupcakes