Heat the oven to 175°C and put 12 muffin cases into a muffin tin. Cream the butter and sugar together and then add the beaten eggs, one by one. Add the flour, salt, baking powder and butter milk (you can make it by mixing equal amounts of milk and yogurt together), and I also added the lemon juice to the mixture. Pour the mixture into the muffin cases. Place an amarena on top of each one, with a little bit of amarena syrup, and press the amarena gently into the mixture (not too much as you don’t want it to sink to the bottom). Bake the cupcakes! When they are ready, remove them from the muffin tin while they are still warm, and brush the top with amarena syrup. Leave to cool, and in the meantime prepare the frosting. Mix the cream cheese, butter and sifted icing sugar together. Put the frosting in the refrigerator for about half an hour to set. When the cupcakes have cooled, put the frosting in a piping bag (or use a teaspoon), and decorate the top of the cupcakes. Put an amarena on top of each one and cover it with Fabbri “Kroccant” topping.
Recipe by Sweet Fireblue