First off I would like to say I got a new job! I have one more week left at my current job, and I'm really excited to move on to new and better things. So as a way to celebrate I made some cupcakes. For some reason I can't just make anything regular, like a white cupcake with butter cream frosting. I decided to make toasted almond cupcakes with caramel frosting, though I would say with brown sugar frosting, because that's what it tastes like to me. After making these cupcakes I have come to realize 2 or 3 things. One, I need a real stand mixer, two I could use some practice on baking cupcakes, and three I could use some decorating skills. Oh well, this is how you learn right? I need a stand mixer because beating egg whites would be a lot easier, and I think that is why my cupcakes didn't have a nice rounded top...I blame my hand mixer. I want to make pretty food, and the decorating is what makes them pretty. Oh also this recipe is called "toasted" almond, and I had a lot of issues toasting those almonds. I toasted them 3 times, because I kept burning them. Now if this recipe called for blackened almonds, I could have accomplished them much faster. I think it took me at least 3 hours from start to finish on these cupcakes. But guess what, in the end they tasted great and that's what matters. My tip is watch your almonds when toasting, and beating egg whites will be easier with a stand mixer!
White Cupcakes - with toasted almonds: Betty Crocker
2 1/4 cups all - purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
5 egg whites
1/2 cup finely ground almonds
Heat oven to 350 degrees. Set up 24 baking cups.
In shallow pan, bake sliced almonds 6 to 10 minutes, stirring occasionally, until golden brown; cool 15 minutes. In food processor, grind the toasted almonds until finely grounded. (Or you can do as I did, place in zip lock bag and pound to a pulp with a hammer.)
In large bowl, beat all ingredients except egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes. Fold in ground almonds.
Divide batter evenly among baking cups.
Bake 20-25 minutes - or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Meanwhile bake sliced almonds for topping for 5-8 minutes, stirring occasionally, until golden brown.
Caramel Frosting:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1/2 cup sliced toasted almonds
In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Bowl and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
Gradually stir powdered sugar in brown sugar mixture. Place saucepan in bowl of cold water. (I skipped this step) 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; press sliced almonds lightly into frosting.
