Toasted Almond Cupcakes with Caramel Frosting
Recipe from Betty Crocker

In this recipe, nutty, easy-mix cupcakes are topped with a rich, cooked brown sugar frosting.


Toasted Almond Cupcakes with Caramel Frosting

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Servings: 24 cupcakes
Prep Time: 25 mins
Total Time: 2 hrs 5 mins
Related Categories: Cupcakes
 
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Ingredients
Cupcakes
  • 1 1/2   cups
    sliced almonds
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  • 1   box
    Betty Crocker® SuperMoist® white cake mix
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  • 1 1/4   cups
    water
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  • 1/3   cup
    vegetable oil
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  • 3  
    eggs
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  • 1   teaspoon
    almond extract
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Caramel Frosting
  • 1/2   cup
    butter or margarine
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  • 1   cup
    packed brown sugar
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  • 1/4   cup
    milk
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  • 2   cups
    powdered sugar
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Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
2.
In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Fold in ground almonds. Divide batter evenly among muffin cups.
3.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4.
In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
5.
Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water. Beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered at room temperature.

Tip:
High Altitude (3500-6500 ft): Make 30 cupcakes.
Nutrition information
Calories 270 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 35mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 28g); Protein 3g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet
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