Vanilla & White Chocolate Chip Cupcakes with Caramel Frosting & Toasted Almonds
Okay so the name may be really long. But the cupcakes are worth every bit!!!
Toasted Almonds
- 1 1/2 cups sliced almonds
Heat
oven to 350°F (325°F for dark or nonstick pans). In shallow pan, toast almonds 6
to 10 minutes, stirring occasionally, until golden brown. Cool 15
minutes. Reserve 1 cup almonds for garnish.
Vanilla & White Chocolate Chip Cupcakes
1/2 cup unsalted
butter, room temperature
2/3 cup granulated white
sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
Zest of 1 large
lemon
1 1/2 cups all purpose
flour
1 1/2 teaspoons
baking powder
1/4 teaspoon salt
1/4 cup milk
1 tsp almond extract
Place paper baking cup
in each of 24 regular-size muffin cups.
In the bowl of your electric mixer, or with a hand
mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a
time, beating well after each addition. Beat in the vanilla extract & almond. In a
separate bowl whisk together the lemon zest, flour, baking powder, and salt.
With the mixer on low speed, alternately add
the flour mixture and milk, in three additions, beginning and ending with the
flour. Scrape down the sides of the bowl as needed.
Evenly fill the
muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. Remove
from oven and place on a wire rack to cool. Once the cupcakes have
completely cooled, frost with icing
Caramel Frosting
1/2 c. butter or margarine
1 c packed brown sugar
1/4 c milk
2 c powdered sugar
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.
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