Caramel Frosting

Yum, yum, yum! I seem to be in a chocolate candy bar type of mood, because the almonds in the previous post and the caramel in this post are giving me serious cravings! Satisfy your cravings with this yummy frosting, suitable for a variety of cupcakes.

Ingredients

• 1/2 cup butter
• 1 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1. In a 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.


2. 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 tbsp at a time.
   

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.