TOASTED ALMOND CUPCAKES WITH CARAMEL FROSTING

Toasted Almond Cupcakes with Caramel Frosting image

In this recipe, nutty, easy-mix cupcakes are topped with a rich, cooked brown sugar frosting.

Provided by @MakeItYours

Number Of Ingredients 10

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Ingredients

1 1/2 cups sliced almonds see savings
1 box Betty Crocker® SuperMoist® white cake mix see savings
1 1/4 cups water see savings
1/3 cup vegetable oil see savings
3 eggs see savings
1 teaspoon almond extract see savings
1/2 cup butter or margarine see savings
1 cup packed brown sugar see savings
1/4 cup milk see savings
2 cups powdered sugar see savings

Steps:

Heat oven to 350 degrees F (325 degrees 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.

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