Toasted Almond Cupcakes

I love almonds. They are awesome in a variety of chocolate bars--and they are awesome in this cupcake, too!

Ingredients

• 1/2 cup slivered almonds
• 1 (18.25 oz) box white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 tsp almond extract
• Caramel Frosting
• 1 cup sliced almonds

1. Heat oven to 375°. Place paper baking cups in 24 muffin cups. In a shallow baking pan, bake slivered almonds 6 to 10 minutes. In a food processor, grind almonds until finely ground.


2. In a large bowl, mix cake mix, water, oil, eggs, and almond extract with electric or stand mixer on low speed for 30 seconds. Beat on medium speed an additional 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly between muffin cups.


3. Bake 20-24 minutes or until top springs back when lightly touched. Remove from pan cool completely.


4. Frost with Caramel Frosting. Press sliced almonds lightly into frosting.