Tuesday, March 31, 2009

Toasted Almond Cupcakes

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


  • 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.