Indulge in a delightful symphony of flavors with our tantalizing recipe for toasted almond cupcakes topped with a luscious caramel frosting. Prepare to embark on a culinary journey where the richness of toasted almonds harmonizes perfectly with the velvety smoothness of the caramel, creating an unforgettable dessert experience. With each bite, you'll discover a captivating balance of sweet and nutty notes, leaving you craving more. So, gather your ingredients, preheat your oven, and let's embark on this delectable adventure together!
Here are our top 5 tried and tested recipes!
TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING
In this recipe, nutty, easy-mix cupcakes are topped with a rich, cooked brown sugar frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).Place Reynolds Baking Cups in each of 24 regular-size muffin cups. In shallow pan, toast almonds 6 to 10 minutes, stirring occasionally, until golden brown. Cool 15 minutes. Reserve 1 cup almonds for garnish. In food processor, grind remaining almonds until finely ground.
- In large bowl, beat cake mix, water, oil, whole eggs and almond extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fold in ground almonds. Divide batter evenly among muffin cups.
- Bake and cool as directed on box for cupcakes.
- In 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.
- 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 teaspoon at a time. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 27 g, TransFat 0 g
ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING
A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!
Provided by BakinMama
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
- Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
- To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
- Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g
TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING
Make and share this Toasted Almond Cupcakes With Caramel Frosting recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 2h30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
- Reserve 1 cup almonds for garnish.
- In food processor, grind remaining almonds until finely ground.
- In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
- Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
- Fold in ground almonds.
- Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes.
- Remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- In 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.
- 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 teaspoon at a time.
- Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
- Store loosely covered at room temperature.
CHOCOLATE CUPCAKES WITH CARAMEL FROSTING
My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.
Provided by Erin Quinn
Categories Desserts Frostings and Icings Chocolate
Time 1h40m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
- In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
- Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 54.7 g, Cholesterol 15.7 mg, Fat 15.7 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4.2 g, Sodium 279.5 mg, Sugar 40.2 g
ALMOND CUPCAKES WITH ORANGE ICING
Categories Cake Dessert Bake Orange Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 12
Steps:
- In a bowl whisk together the flour, the almonds, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg and the almond extract, and beat in the flour mixture alternately with the water, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
- In another bowl beat together the confectioners' sugar, the butter, the zest, and the juice, beating until the icing is fluffy, and spread the icing on the cupcakes.
Tips:
- Use room-temperature ingredients. This will help the cupcakes and frosting come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, making the cupcakes light and airy.
- Gradually add the eggs one at a time. This will help prevent the batter from curdling.
- Fold in the dry ingredients gently. Overmixing will toughen the cupcakes.
- Toast the almonds before using them. This will bring out their flavor and give the cupcakes a nice crunchy texture.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cupcakes.
- Let the cupcakes cool completely before frosting them. This will help the frosting stay in place and not melt.
- Make the caramel frosting ahead of time. This will give it time to thicken and develop flavor.
- If the caramel frosting is too thick, you can thin it out with a little bit of milk.
Conclusion:
These toasted almond cupcakes with caramel frosting are a delicious and decadent treat that are perfect for any occasion. They are light and fluffy, with a rich and flavorful caramel frosting. The toasted almonds add a nice crunchy texture and nutty flavor. These cupcakes are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #for-large-groups #cupcakes #desserts #dinner-party #holiday-event #kid-friendly #cakes #dietary #gifts #cake-fillings-and-frostings #number-of-servings #4-hours-or-less
You'll also love