ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING | Min Yx Games
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ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING

It is a good example of what looks can do. I don’t know about you, but even before I tried it, I found this cupcake so appealing It looks so elegant, and it tastes is good. If I have to choose a snack that I’ll enjoy all my life, then I’m going to choose this one.
Prep: 30 mins | Cook: 25mns | Additional: 30 mins | Total: 1hr 25 mins | Serving: 12 | Yield: 1 dozen cupcakes

 

Ingredients:

  • 1 ½ cups all-purpose flour
  • (1 ¾) tsp baking powder
  • 1 cup white sugar
  • ½ cup margarine softened
  • (2) large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¾ cup whole milk
  • ½ cup brown sugar
  • ½ cup margarine
  • 2 tbsp light corn syrup
  • 1 tbsp vanilla extract
  • ½ cup heavy cream, or as needed
  • (1) pinch salt
  • ¾ cup salted butter softened
  • 2 cups confectioners’ sugar, sifted

 

Directions:

  1. Preheat oven 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  2. In a mixing bowl, add and cream sugar and 1/2 cup of margarine until very well blended. Add and beat eggs until thoroughly combine, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Add and beat in the flour mixture gradually, alternating with the milk, in several additions. Spoon batter into the prepared cupcake cups, filling them about 2/3 full.
  3. In the preheated oven, bake cupcakes until a toothpick inserted into the center of a cupcake come out clean for 20 to 25 minutes.
  4. To make the caramel, add and place brown sugar, 1/2 cup margarine, corn syrup, and vanilla and let the mixture boil into a large saucepan over medium heat. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add cream until caramel has the consistency of honey, a little at a time. Add and mix in the pinch of salt, and allow to cool to room temperature.
  5. Add and beat salted butter with confectioners’ sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy and then slowly add and beat in the caramel, a tbsp at a time, beat until the frosting is smooth.

Notes:

Butter can, of course, be replaced with margarine, but that’s just what I used. The milk could be any kind; I was using whole milk.

Save a tbsp or two of the caramel from the frosting if needed, for a drizzle over the top of the cupcakes.

Nutrition Facts:

Per Serving: 526.3 calories; 69.8 mg cholesterol; 353.1 mg sodium; 3.6 g protein; 62.5 g carbohydrates.

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