Dessertscrazyforcrust5.0
Almond Cupcakes Recipe
Toasted almond cupcakes that have a rich and sweet caramel frosting.
👥 18 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●frying pan
- ●bowl
- ●stove
- ●food processor
- ●saucepan
- ●pot
📝 Preparation Steps
1
Cupcakes:
2
Preheat oven to 350°F. Line cupcake pans with liners.
3
Toast almonds by placing them in a frying pan and cooking over medium-low heat, stirring constantly and not walking away from the stove, until light golden brown. Remove to a plate or bowl to cool.
4
Place ½ cup of the toasted almonds in a food processor and grind until they are finely ground. Reserve remaining almonds for topping.
5
In a large bowl, beat cake mix, milk, oil, eggs, and almond extract with an electric mixer on low for ⏱️ 30 seconds. Turn the mixer up to medium and beat for two minutes. Fold in ground almonds.
(100g) toasted almonds (divided (see note))1 cuplarge eggs3(200g) packed brown sugar1 cupalmond extract1 teaspoon
6
Divide batter evenly amongst cupcake liners (about ⅔ full). Bake ⏱️ 20-25 minutes, until a toothpick comes out clean. Cool completely, about ⏱️ 30 minutes.
7
Frosting:
8
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and heat to boiling, stirring constantly. Reduce heat to low and boil and stir for ⏱️ 2 minutes.
9
Stir in milk. Heat back to boiling then remove from heat. Cool to lukewarm, about ⏱️ 30 minutes.
10
Place the pan in a bowl of ice water and add the powdered sugar. Beat with a spoon until the frosting is smooth and spreadable, being sure to scrape the bottom of the pot while stirring. Remove pot from ice bath.
11
Frost cupcakes immediately and top with remaining almonds. The frosting will set and dry and stiffen up quickly so plan to frost the cupcakes as soon as the frosting is done.
Nutrition Facts
calories
321 kcal
serving Size
1 serving
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