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Toasted Almond Cupcakes with Caramel Frosting
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Prep Time:
25 minutes
Total Time:
2 hours 5 minutes
Delicious nutty cupcakes topped with decadent brown sugar frosting.
Ingredients:
  • Reynolds™ Baking Cups
  • 1 1/2 cups sliced almonds
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 1 teaspoon almond extract
  • 1/2 cup butter or margarine
  • 1/4 cup milk
  • 2 cups powdered sugar
Instructions:
  • Preheat the oven to 350°F (or 325°F for dark or nonstick pans), and line 24 regular-size muffin cups with Reynolds Baking Cups. Toast almonds in a shallow pan for 6 to 10 minutes until golden brown, stirring occasionally. Let them cool for 15 minutes. Set aside 1 cup of almonds for garnish, then finely grind the remaining almonds in a food processor.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, whole eggs, and almond extract on low speed for 30 seconds, then switch to medium speed for 2 minutes, pausing to scrape the bowl as needed. Gently stir in ground almonds and distribute the batter evenly into muffin cups.
  • Follow the baking and cooling instructions on the cupcake mix box.
  • In a 2-quart saucepan, melt butter over medium heat, then stir in brown sugar until it boils. Reduce heat and stir constantly for 2 minutes. Add milk and heat until boiling. Remove from heat and let it cool for about 30 minutes until lukewarm.
  • "Combine powdered sugar with brown sugar mixture, stirring gently. Chill frosting in cold water bath and beat until smooth. If needed, add additional milk slowly to soften. Frost a few cupcakes at a time with 1 tablespoon frosting on each, then garnish with reserved almonds and store covered loosely."

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